Image courtesy of Le Creuset
I've spent the last few days on vacation in a rental house. Although I don't cook all of the meals while I'm here, I normally do cook breakfast, and let me tell you, cooking on cheap cookware isn't fun. Nothing turns out the way I plan—things stick that shouldn't stick and are soggy when I'd like them to be crisp. Clean-up is a complete pain as everything requires soaking in order to get clean. In short, cookware makes a big difference.
When registering for cookware, most places offer you a better deal on sets. I believe that you are better off selecting the pieces you really want and need or you will likely end up storing a bunch of things you never use. Here are some pieces I would be sure to include if I were doing it all over again:
Le Creuset: Nothing says Thanksgiving is ready more than my 6.75-quart oval dutch oven. Available in a rainbow of colors, this is wonderful when you need large side dishes cooked perfectly. I've even used mine to roast a chicken. For everyday use, the 3-quart covered casserole is incredibly useful. Keep in mind, Le Creuset is very heavy, so you probably only need a few pieces.
All-Clad: I highly recommend all-clad for everyday cookware. I use two different sized saucepans regularly: the 2-quart and the 3-quart. In addition, I like the sauté pan for everyday cooking, the saucier for making sauces, and a large stockpot for soups or pastas. They are available in your choice of sizes. My newest addition and current favorite piece is my nonstick 11-inch griddle pan. It's perfect for eggs or pancakes and cleans up in seconds.
Calphalon: This is a good choice for fry pans, and I like their nonstick grill pan as well. Be sure to use the proper utensils on these pans—silicone tools are a must—or they will be ruined very quickly. With proper tools, they will last quite a long time.
Now back to soaking the cheap pots.
