All Clad D3 for my skillets, pans and pots (just replaced a 20 yr old set)
Le Crueset for my Dutch oven (20+ years old)
2x Lodge cast irons (25+ years old)
1 Tramotina non stick skillet that is replaced every 2 years

My knives have followed a similar trek
I have 3 wusthofs and 2 shuns that I've had for 20+ years.
Buy quality, treat it well and buy it once (I handed my old all clad set to my son)

My wife and I have both done some cooking at my daughter's home using this T-Fal set. We liked it so much we bought the same.

https://www.amazon.com/dp/B00TQJWF1I?ref=ppx_pop_mob_ap_share

One of my favorite Made In pans is this one:

https://madeincookware.com/products/blue-carbon-steel-grill-frying-pan/11-inch

Great for cooking veggies, shrimp or beef tips on the grill. I don't use it often but it's nice to have.

Le Creuset is my brand.

I don't buy anything that cannot go in the dishwasher.

Anyone have a great recommendation for a wok?

digging tunnels said:

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Anyone have a great recommendation for a wok?

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This is a good one or just go to an Asian market.

IMUSA 13pc H. Cajun Cast Aluminum Cookware Set - Walmart.com https://share.google/RoAhdHjL1wCY4DZAC

EOT

Col. Steve Austin said:

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My wife and I have both done some cooking at my daughter's home using this T-Fal set. We liked it so much we bought the same.

https://www.amazon.com/dp/B00TQJWF1I?ref=ppx_pop_mob_ap_share

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Just a gentle reminder that you should replace any PTFE coated cookware no less than every two years or when there are signs of damage to surface

AggieFlyboy said:

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Col. Steve Austin said:

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My wife and I have both done some cooking at my daughter's home using this T-Fal set. We liked it so much we bought the same.

https://www.amazon.com/dp/B00TQJWF1I?ref=ppx_pop_mob_ap_share

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Just a gentle reminder that you should replace any PTFE coated cookware no less than every two years or when there are signs of damage to surface

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From what I understand, every 2 to 5 years depending on usage and care.

EclipseAg said:

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Teslag said:

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GAC06 said:

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Maybe I should buy one Hexclad for my dumbass in-laws to use when they visit so I can hide my non stick from them

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My mother in law cooked on an electric range forever and always on high. No matter what, it's on high. She tried the same with one of my alclad skillets on our induction range and it literally warped it so bad it was unusable.

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Unfortunately, I have a glass-top electric, which I hate.

I warped one of my Made In carbon steel pans that same way -- cooking on high. I still use it but I'll probably buy another one at some point now that I know what I know.

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I wouldn't feel too bad. My wife has found a way to destroy any pot or pan I have purchased. I won't go through the list. The Muaviel copper pans lay in my pantry unused because those would also be destroyed. 14000 BTU burners require much less than high heat!

14,000 BTUs is child's play. I cook with my Blue Star 25,000 PrimaNova burner with the gas wide open all the time and have never had an issue

Truth. High heat doesn't warp a pan. High heat and then shocking it with a bunch of cold water will do it. Ask me how I know.

HTownAg98 said:

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Truth. High heat doesn't warp a pan. High heat and then shocking it with a bunch of cold water will do it. Ask me how I know.

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My induction range will twist a good conducting pan pretty quickly and you have to be pretty careful with it due to how the tech works.

GAC06 said:

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Induction is ass. Get gas like a civilized person

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I had a gas thermador and replaced it with high end induction. Won't ever go back to gas.

GAC06 said:

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Induction is ass. Get gas like a civilized person

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If you love cooking, you'll never be happy with anything besides gas. Same goes for driving

FIDO*98* said:

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GAC06 said:

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Induction is ass. Get gas like a civilized person

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If you love cooking, you'll never be happy with anything besides gas. Same goes for driving

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As for driving some of us have the leg strength to handle EV's

All Clad all the way. I have the stainless and non stick sets.