Is expensive cookware worth it?

It depends on the piece you need.

If you are looking for a non-stick skillet, BUY THE CHEAP ONES. There is absolutely NO pan whose coating stays on...it doesn't matter how much you pay for the thing. That way, when the coating gets scratched or chipped, you just throw the pan away, and don't feel bad about it.

However, when it comes to saucepans and stovetop casseroles, yes, SOME expensive brands are worth it.

I am not sure what price you are looking at, but I bought Bourgeat stainless steel pans in 1988. They look the same today. They are restaurant quality pans made in france, and are hard to find. I also have a lot of le creuset pots. Very expensive, but they cook wonderfully. The 8 pieces I have right now would cost over $1500.

Only consider these pans if you are REALLY into cooking. Cooking is my biggest hobby, so it is worth it for me. If you eat at restaurants every day, don't invest in good pans.

Expensive Cookware

The best skillet to get is cast iron. Once you get it seasoned - which is pretty quick easy - it's non-stick, and the longer you use it, the better the nonstick gets. You can use any utensils in it.

When you get done cooking in it. you simply splash a bit of water in the skillet, take a couple of swirls around the pan with a stainless steel sponge, then rinse out the water, then hang it up by the handle to dry.

A cast iron skillet is thick, which means you get even heat. That's *especially* important if you use a gas stove, because all gas flames are the same temperature - all you can choose is the width of the flame. But with a cast-iron skillet, you don't end up cool in the middle, a ring of hot, and then cool towards the outside.

Cookware costs almost nothing, compared to the cost of the food you prepare - but compared to those crappy stainless pans that are always sticking, and those crappy non-stick pans where the surface gradually erodes and ends up in your stomach, even the most expensive cast iron skillets are cheap. Pay $10 to $20 now, and your *grandchildren* will still be using the skillet - and if anything, it will be in better condition then than now. Like I said, the seasoning just keeps getting better and better.

well, if you make it worth your money.

alright you're already using kitchen items daily, so that's getting your money's worth already.

you dont' have to get something that is 150 dollars.

get something is a sturdy metal handle, that is actually bolted to the pan. a thick heavy bottom or stainless steel, copper or aluminum will hold heat and spread it more evenly. (and also a heavier pan will sit better on a stovetop, by itself)

you can go for nonstick...but i find it more of a neusance. you still have to use fat, you still have to clean it by hand and the coating wears off.

the problem i have with the cheaper stuff is the handles are cheaply welded and will come lose or break off rendering the pan almost useless. they're thin cheap metals so the will burn and scorch foods as well as warp.

and they're always non stick...but really cheap non stick.

know what i did? i just moved to portland to go to school, i hit up goodwill and scoured the place and found some nice, albeit worn, pots and pans. the heavier they were, the more excited i became.

i even found a couple calphalon skillets.

if i were you, i would totally spend the extra money and get something long lasting since you will be using it often. it'll pay off.

!Alexiis

I would suggest something in the middle. If you're not a professional, you really don't need a super expensive one, but if you are going to be using it everyday you also don't want a cheap piece of junk. I would look for something at a Bed bath and beyond or kitchen collection, maybe find a good deal at a department store. Basically, you get what you pay for.

the problem with expensive cookware is you have to really take care of it. the good thing about it is your cooking will turn out better. What brand are you thinking about? Have you looked in Amazon and compare quality and price? with Supermarket brands it won't be painful to throw it out once it gets worn out. I fi were you if you use the skillet the most then you should buy the expensive brands and buy cheaper for cookware that you don't often use.

Just remember: the thicker the pan, the more even (and longer-lasting) the heating, and you'll notice the difference the very first use. For example: the good old iron skillet. There's actual care involved, but they'll last, and they'll produce results comparable to the high-dollar pans, just from the mass involved.

Beyond that, I think you're looking at the large-$ pans to get the required mass, and it's a matter of surface (stainless, no-stick, etc.) and brand choice from that point.

Honestly if your in a tight and limitted budget i would suggest that you buy a much cheaper but still on good quality. There are so many products that are less expensive but durable when used. Just try to look around and check on the price and the quality of the product and start comparing. There are so many less expensive product that are comparable when it comes to quality to espensive one. And lastly having good kitchen uttensils and have high-end kitchen is only secondary on what kind of cook you are. Others cook in pots and even bamboo and coonut husk, but the cooked food is surprisingly better than finest cuisine.

The HIGH-END STUFF is not worth it !!! Buy a CIRCULON skillet (preferably 3 in 3 different sizes)!!! It's great stuff and is in the mid price range to lower price range!!! It has a brand type of "teflon" that doesnt chip off and many things you can cook w/o even spraying on the PAM, but i use a tiny bit! Use only plastic utensils in tho , no metal spatulas, forks or spoons, but I GUARANTEE you WILL LOVE IT !!! Sears has it and many other stores too!!! Taget has some great pots with stainless steel bodies and copper bottoms to spread heat evenly! And for baking rolls & cookies, get AIRBAKE cookie sheets & you'll NEVER burn your baked goods due to cushion of air between two layers of metal !!! Sears also & other places! All the above pans and pots can be purchased for $30 large size, $20 medium size & $16 small size, AIRBAKE is $8 to $12 per sheet !!! With these pots & pans your food will be GREAT !!! And remember *** HIGH *** on the stove top is for BOILING WATER ONLY !!!

All other foods should be cooked on med-low (between medium & low). They wont cook faster on high , they'll only burn on the outside & be raw on the inside !!! So, cook "easy" (slow to moderate) and your meals will be wonderful !!!!!!!

P.S. -- I agree with the above writer, CAST IRON SKILLETS are a MUST !!!! You'll learn to LOVE them. Learn how to "season" them & care for them!!! Marvelous for CHICKEN ET TUE FE (I know the spelling is wrong, it's French for SMOTHERED CHICKEN & a Nawlins Favorite !!!). But those new CIRCULON PANS are top of the line. i never WOULD USE "TEFLON" TIL THESE CAME OUT & THEY ARE TOTALLY DIFF. FROM THE oLD-fASHIONED TEFLON! i'VE HAD MINE FOR OVER 3 YEARS & NOT one scratch on it !!!! BEST WISHES, Aunt Barbie S.W.FLA & French descent -- Uncle was from "NOLA" (NewOrleansLouisiAna) !!!!

I bought an horrendously expensive set of stainless saucepans years ago - use them daily, throw then in the dishwasher etc etc and they still look like brand new. I'd say yes really - because they are better made and they distribute the heat better, thus cooking better.