[Guest_3Keiki_*]

Movers have lost a heap of my kitchen boxes....hmmmmm
So time to upgrade the pots and pans,
What do you think is the best brand/type?
Does anyone have the stoneware stuff?
TIA

[aratiaw]

Are you after top notch quality, or just something reasonable that does the job?
I'm really happy with my Vue saucepan and frypan, both stainless steel from Myer. However, I use my cast iron skillet more than the ss frypan as it's closer to being non-stick and is just nicer to use. It does need to be kept seasoned but that's not difficult.
I don't buy anything with non-stick coatings if I can help it. There are health concerns, plus even with the better quality ones you have to be unreasonably gentle with it to keep the coating in good condition.

[livvie7586]

i have baccarat pots and am quite happy with them.

[*cough*]

Analon or circulon. Expensive but buy now in the sales.

Scanpan do nothing for me.

My mum has a couple of Jamie Oliver's and I don't mind cooking with them.

[Jenflea]

I have 2 Jamie Oliver sauce pans and I LOVE them.
Look for the thickest bases possible, preferably with copper in them. They heat up more evenly and hold heat better.

I have a Circulon fry pan and it's pretty good if looked after.
I just bought myself an Esteele SS frypan in the sales and it looks so nice, but not used it yet. It was 50% off I think. They are always recommended on here in cookware threads.

Make sure whatever you choose can be used on an induction stove in case you ever get one, i like a SS handle in case I want to stick it under the grill to brown the top of something.

[Lucretia Borgia]

I love my le creuset French oven (round casserole pot) and skillet.....I have a scan pan at the moment which I am loving! Had some before and thought they were crAp...maybe they've lifted their game!

[mombasa]

We have Jamie Oliver cookware and have never had an issue with them.

[Jenflea]

Scan pan is a crap shoot. I used to sell it so have a fair few pieces of it. Some lasted years, some didn't. All looked after and all treated the same.

I wouldn't go classic but I would go the newer range with the stainless steel handles. I have a 20cm frypan of that range and it's lasted well.

[SlinkyMalinki]

I (reluctantly) bought a Jamie Oliver frypan, and have been pleasantly surprised with how nicely it's lasted. I have been super careful with caring for it.

We've killed a number of other products like Analon fairly quickly.

I've had a scanpan wok for a couple of years, it's still doing okay, and gets used a few time a week (though I think I actually prefer the Jamie Oliver pan now).

[Guest_3Keiki_*]

Thanks everyone,
REally confused by the choice to be honest, I cook a lot and try to be as healthy as possible so have always had the best nonstick I could afford.
Insurance from the movers paying so happy to take it up a notch.
Really keen to get any other opinions...
And does anyone out there use the stoneare/stoneline/stonedine/flavourstone????