The Best Cook Pot - Need your advice

[Debsi]

I absolutely adore my red lodge enamel over cast iron 6 qt dutch oven.

I find a way to use it almost every day. Simmering spaghetti sauce in it right now.

[karibear]

Originally Posted by bjh

My mom's 1950s cookware: you could build a house on those things. Nowadays, bleh! You're lucky if they support a souffle (slight exageration).

You can find some vintage stuff at garage sales and thrift stores if you like the oldies-but-goodies cookware.

I got a complete set of Club cast aluminum [without the teflon junk] plus a few extra pieces, all with lids, for about 15.00 total from a single thrift shop. I really like cast iron, but it's just too heavy now that I have arthritis.

The main reasons I don't like the coated cookware are [a] we used to let the dogs lick the pans, and they 'licked' the teflon right off; and [b] I've seen way too many expensive latest and greatest coated pans end up with just enough scratches, even from the recommended cooking utensils, to make food stick in odd ways.

[ChessieMom]

Originally Posted by PennyLane2

I just looked up All-Clad, and I see why I don't have any . But I'm sure it's far superior to Calphalon.

You can get the "Emeril" line at Bed Bath and Beyond - it's made by All Clad, has the same weight and is almost identical to it. But it's less than half the price. I have some of both - there is no difference.

[ChessieMom]

Originally Posted by Cunucu Beach

My Revereware was a wedding present in 1958. It's still in great shape. (Far better shape than me.)

I love my Revereware too. But I my 3qt pot got a hot-spot in it, and sadly, I had to replace it. (I can't cook fudge with a hot spot!)