Do Your Research Before Buying Big -- Good Pots and Pans are Worth the Investment, But Not Thousands of Dollars!

Money magazine recently looked at several product categories and gave recommendations on whether they were areas where you could save (these are categories where there's not much difference between the high-end and the low-end products) or if they were places where you should splurge (where paying more gave you a much better-quality product.)

It was interesting for me to see that they said you should splurge on posts and pans. Not that I would have thought otherwise, but what surprised me was the dollar amount they placed on the "splurge." They recommend an All-Clad stainless seven-piece set (only at Macy 's) for $419 as well as make the following comment:

You'll spend a lot on this type of cookware - $300-plus for a set - but you shouldn't ever pay full price. Department stores have sales of 10 percent to 50 percent off, with the best often around the holidays.

As I read this, I was very thankful we hadn't gone for the hard Saladmaster sell. Otherwise, we would have spent $3,500 (or more!) Guess it shows you the power in doing your research and shopping around (two things the Saladmaster guy/presentation didn't want us to do) before making a major purchase.

Comments

[Brian]

You were a rock when faced with the hard sell from the SaladMaster guy. If it had been me, I would likely have purchased a pot just to make him shut up and go away.

Since that guy hasn't found my house yet, though, I am very happy with my Wal-Mart/Target pots and pans.

[Mike]

How about a full set of anodized aluminum pans, the same as Calphalon, from Costco for 149.00. Costco's house brand Kirkland. Best set I ever bought.

[Joey]

I am an avid cook who initially struggled with which cookware to buy when I started out. I completely bought into the notion that the nicer the cookware, the better your food.

All Clad is consistently rated the best in consumer cookware, but it is also the highest-priced. While a 7-piece starter at $419 might seem like a bargain, you aren't getting a lot of pieces.

I now avoid the whole issue and shop at restaurant supply stores. The value is very good and most are open to the public - even if they don't look consumer friendly. Your pans will last a long time for a reasonable investment. Ever wonder why your favorite 5-star restaurant isn't using All Clad?

Only drawback - your neighbors won't ooh and ahh that YOU have All Clad. Let your food do the talking.

[WearyTraveler]

I bought non-stick Calphalon a few years ago for $300-400. I really like them. I'm glad that I spent the extra money and bought quality.

However, you are not supposed to put them in the dish washer. A minor inconvenience...

[Minimum Wage]

Last fall I bought a perfectly good seven-piece stainless steel set on sale at Macy's for $50. The "on sale" part included four bonuses, including a knife set and lasagna pan. I have been very happy with this purchase knowing I finally have some quality cookware that will last a long time.

$3,500 or even $399 seems awfully steep.

[Drew Miller]

I disagree with almost all the "Spend" recommendations here. Even if your knives only last for a couple of years instead of 20, they don't require any upkeep and will be cheaper in the long run. Solid wood cabinets with metal rollers are fine, but custom cabinets? Why not just buy quality manufactured ones? Puh-leeze.

[Livingalmostlarge]

I bought also the calphalon and they are awesome. Way better than the cheap stuff I had inherited. The handles are never hot, easy to cook and since we use them a lot great.

Next up new knives!

[Mrs. Micah]

@ Joey

I really like the restaurant supply store idea. I'll have to visit one sometime. Quick Q, though, does anyone know how to find a restaurant supply store?

[cooker4]

You may want to try MetroKitchen.com. Pretty much any All-Clad piece(s) would qualify for free shipping and free gifts plus their shipping is pretty quick. Hope this is helpful.

[sandy clubb]

People, you are comparing apples to meatballs here ...
normal boiling, steaming and frying pots and pans to an entirely different method of cooking.
For heavens sake, you can do all of that in a tin can, you don't need expensive pans like all clad, le creuset or caphalon. Restraunts use aluminum and slab bottom steel. They require higher heat, water, oil and grease ... and stirring!

Saladmaster compared to commercial cookware is like comparing a calculator to a computer, unless you are just doing math.
Well I guess you can, one costs way, way more than the other.

You need to collect the information on products such as Saladmaster before you dispell them.

Even when you do use a SM like normal ( adding water to vegetables, oil for frying ), it's wickedly faster and the tastes are amazing because of the 7 layer construction and the nature of the steel used on the cooking surface. Other than that, it will totally awaken your senses.

Thousands and thousands of dollars will be wasted by normal cooking methods simply because they are inefficient.

( there FMF, how's that? )