All Clad

“All Clad. Not non-stick but I don’t think anything non-stick is BIFL.”

All Clad. Not non-stick but I don’t think anything non-stick is BIFL.

“BIFL cookware is a restaurant supply store game.”

Nonstick is just not BIFL if that's a critical function. Carbon steel and properly season cast iron (with proper food choices) can be plenty slick. BIFL cookware is a restaurant supply store game. This is the stuff in commercial kitchens that sees heavy use and can't need to be babied. There ARE high end consumer level brands but you pay for the privilege like All Clad (very specific lines within) Buy a test piece from a good local restaurant supply and let her go wild with it. Think you'll be pleasantly surprised, especially with the efficiency and savings.

“All Clad. Bought my set in 1992, and have been using it daily ever since.”

All Clad. Bought my set in 1992, and have been using it daily ever since.

“The All Clad stainless set I received as a gift 40 years ago probably cost that much then.”

The All Clad stainless set I received as a gift 40 years ago probably cost that much then. I am still using it! So, I’d say it is worth the $500 it would cost now.

“I have an All Clad set that's now 10 years old and still in perfect condition.”

I have an All Clad set that's now 10 years old and still in perfect condition. They're also really easy to clean. I do buy a 10 in nonstick pan for $20-30 and replace it every year, or if the coating gets scratched. I'm not the best cook, and some things are just easier in nonstick.

“BIFL, I'd get stainless steel pans.”

Don't spend much on non stick. That's like a good candidate for HomeGoods/TJ Max kind of store, like $20- $30 a pan. As soon as that surface is compromised, it's garbage. BIFL, I'd get stainless steel pans. Home and cook dot com does an All Clad seconds sale fairly often. It's 'seconds' quality, but that's usually packaging damage or real minor nicks. Have ordered several things from there, no real noticeable issues. But usually 40%+ off retail. The 5 qt sauteuse is my favorite pan that gets used most, but they make the 3/4/5/6 qt, just get biggest your burner fits. A couple 1 qt/2qt sauce pans and maybe another 10" skillet and you're about set. Don't bother spending a ton on a stock pot either, boiling water isn't complicated. The pot/pan sets just usually have extra stuff you may not need.