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Originally Posted by AlpineWhite_SJ
We’re using an older set of All Clad stainless (D3 series?) - 3 frying pans, Small and medium saucepans, medium and large sauté pans, soup pot, roasting pan, large stock pot with mesh basket and medium stockpot with colander insert. Also have a le creuset Dutch oven, circular braiser, and cast iron frying pan. 10 years old and still work/look great. Non-stick is still good for eggs and fish, so recently got a 2 frying pan All Clad set.
For stainless pans, get some barkeepers friend (powder not liquid) to get the stains, polymerized oil and stuck on bits off. Works great and keeps them looking new.
Knives are all Wusthof Grand Prix II, but I do want to pick up a Chinese cleaver and a Japanese chef’s knife soon.
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Yep, we also use Barkeepers powder. Works great. Also try to wash, dry and out away right away. My wife hates that part.
I’ve actually put the Le Creuset pieces in the dish washer. Makes me cringe every time I do, but they seem fine other than water spots that wipe off. We don’t use them much but not sure I’d do it if we used them a lot.