They are the best pots I have ever owned–still have them, still in great shape, 34 yrs. later.

Aluminums impart heavy metals into your foods–no, not alot, but over time there is body build-up of this stuff, which has ill-effects…they also are porous & retain flavors, whether you want them to or not, plus they warp eventually under high heats.

Even the best no-sticks break down eventually, but I have an Avalon wok that is still beautiful after 10 yrs.–never use a non-stick pan once it begins to deteriorate–quite health hazardous.

Stainless, if well made, only requires minimal cleaning if soaked for a few minutes before hand, and a little scrub with steel wool every now & then to keep the bottoms & outsides like new, plus they tolerate, without damage, being sprayed with oven cleaner if you really have a burn-up in one of them–can’t do that with aluminum. They are not porous, so they do not absorb or retain bacteria & odors…they expand & contract with heat/cold very well indeed…giving you the enhanced plus of vacuum cooking–less water, less nutrient release, more even cooking, because the lids can seal to the pots.

The thing to watch for when purchasing good quality is how the handles are attached–screws & brad heads inside the pots are places bacteria & foods can hide, and are not easy to keep clean…look for them being attached through the handle, but not into the inside of the pot. If you like the look of the all steel handles, purchase the covers necessary to use them without getting burned, but you can’t leave them on while cooking, so a bit of kitchen stealth is involved with those.

Anyway, I do love to cook, been in the company of many a wonderful chef, and they do love stainless–in their pots, and their knives.

Good Journey!!!

I just read the first answer, and wanted to let you know, I don’t have the hot spot problem with my stainless set, it is Calphlon, triply, and it heats amazingly.

Stainless steel

Stainless steel is generally considered the best choice for cooking because it is sanitary, nonporous, and the metals are highly stable. Environmentally, however, the mining and manufacture of steel is a highly technological, energy-intensive and polluting process. Stainless steel also leaches nickel and chromium into food, which may be harmful to health.

If you choose stainless steel for it’s advantages, then buy an energy-efficient brand to balance out some of the environmental disadvantages. This type of stainless steel cookware generally has double-walled sides and insulated lids allow you to slow-cook at lower temperatures and save a substantial amount of energy. In addition, because the pots retain heat, foods will continue to cook even after the pot is removed from the burner.

You can minimize the leaching of metals by only using wooden utensils in stainless steel pots and pans. Metal utensils scratch the surface and release more metals.

I love my old stainless cookware, because of the easy-cleaning part, but you do have to bear with hot spots when you cook. (Mine has a thin copper bottom that’s supposed to help with spreading the heat, but it doesn’t work as well as a thick aluminum one.)

Cuisinart® Kitchen Pro™ Black Aluminum Non-Stick 10-Piece Cookware Set

I bought it at Bed Bath and Beyond (or actually got is as a wedding gift!)

It is lightweight and cooks food well! It was $100!

As for things sticking, most pans will work if the right technique is used (…also, non-stick pans should work unless a lot of their non-stick material has come off –those should be thrown away anyway).
The most common things that people do “wrong” when they have sticking problems are:
…not letting the pan heat enough before adding the oil
…not letting the oil heat enough before adding the meat/poultry/etc
…crowding the pan too much, which lowers the temperature
…moving the food before it’s cooked long enough to be able to release naturally–after carmelizing (browning) on its surface
You can see some of what I’m talking about in this video:
http://rouxbe.com/cooking-school/lessons/170-pan-frying (…there are 8 short parts to this total video, but they’ll each play automatically in sequence)

As for the brands of cookware, the biggest thing is getting pans that are thick enough on the bottom to keep from overheating on the bottom, and which won’t warp. Cheaper pans are usually made from thin-ish aluminum so don’t work best. More expensive pans may be stainless steel and have an extra layer of metal (sandwiched aluminum & stainless steel) on the bottom which helps keeps that from happening.
Cast iron is wonderful but it isn’t “washed” the same way most pans are, and has to be lightly coated with oil between uses to keep it from rusting.
Also, different kinds of “non-stick” surfaces can be better or worse, though none of them will last forever (..personally, the only pan I have that’s non-stick anymore is an 8-in “omelet pan” because eggs/omelets really need a non-stick surface–unless you don’t mind using a lot of fat in a regular pan, and I do).

Here are many links that discuss how to buy cookware to get the best one for you (there’s seldom any one best though, but are some guidelines):
http://www.google.com/search?q=how+to+choose+cookware

HTH,

Diane B.

You will never have to scrub again with these or pull out sos pads. No rusting if cared for right. Expensive? Sorta but last so much longer than the cheaper stuff.

You also have to learn how to use them. They are ‘heat conductive’. In other words, they are made to spread the heat evenly everywhere. No more moving food around to the ‘hot’ or ‘cooler’ spots. They will continue to cook even when turned off so when done, get the food out or when experience with them, turn them off early and let them cook by themselves. Checking, of course.

Good Luck!

Bee very careful when doing this.