Cookware decisions - scanpan professional, all clad 5d, and copperchef Titan

Question

This is more about cookware. I'm not a professional, but I've wanted a decent matching set of cookware for years. I've tried reading all the comparison reviews, and customer reviews. I believe I narrowed it down to copper chef Titan, all clad 5d,and scanpan professional. I'm needing something long term, would like to get a good sear, something that doesn't warp, and something more nonstick. I've considered stainless (I know they're not nonstick but I've looked up how to remedy usage of this). In really at a loss. I'm aware no plan is universally loved. I really only get the cheeks to do this once for the foreseeable feature so I'm trying everything to make sure I get something that fits. I understand scanpan has a more comfortable grip but the side makes it harder to use a spatula? I don't generally flip food, I'm not there yet, but cooking is important to me. Please help.

Alaina · Answer

Thank you, yes. Currently I only use my 14" fry pan and for most else my instant pot because it's a 6qt pot I can use for soups and stews, it simply heats the pot faster than on the stove.
but my 14" gets daily use, and it's just too big for the space we're moving into.
the 10pc includes lids, I believe it was 3 pots and 3 pans. I'd be most comfortable with a 12" pan. But the set isn't too big really, it's just up there in price. So my husband and I decided to buy a single pan to find out if I like it, then save for the set. Unfortunately buying 2 individual pans and 2 individual pots it would be more than a 10pc set. I narrowed it down to scanpan pro and the all clad 5d. Because of the better warranty and possibly more durable nonstick, I'll be starting with scanpan. But you're right, one doesn't have to use many pans to cook. Thank you for your response.

Nancy · Answer

Correction on saucepan - should read 1 1/2 to 2 quarts size.

Nancy · Answer

Alaina...can understand your wish not to buy ten expensive pots. Maybe rethink the number you need. One can do most cooking with 4 pots...small and large frypans, saucepan about 1.5 to 1 quarts, large pot (6-8 quarts) for stews, spaghetti, soups, etc. Get lidded versions for all but small frying pan. That way you can get better quality, which will both serve you now and last longer. Later, as funds allow and you need more, you can add to the basic four.

Alaina · Answer

See I really thought about all-clad, my only concern is the life of the nonstick, and their warranty doesn't cover the nonstick.
So I've currently decided to buy one pan from scanpan professional, one from all clad to see which I like better before I buy a set. By other concern is the handle seems nicer on scanpan, but the all clad has the lip and the isn't as steep, making it more helpful for the spatula, as I haven't learned flipping yet.

Alaina · Answer

It's not exactly that "oh pretty, it matches" I was hoping to get consistency. I haven't cooked with carbon steel, or stainless steel, and the copper chef copper pans, I have tried to my dismay, and I don't care for those. The particular ones I mentioned fortunately aren't like those copper chef or Gotham steel coppery looking pans.
I've been looking at function, which is why I'm trying to go by what brand best suits my needs, but I'm not likely to afford piece by piece 10 different pans of different brands, making the cost 100x higher. I'm trying to determine this set because sets are not as expensive as individual buys and even at a set it's terribly expensive, but I'm my best to get a good set of pans that function nicely.

Now, that we've established I'm not trying to buy the set because it's pretty...

I use one 14" nonstick pan from Sam's club,and an instant pot for 99% of my cooking. I'll be living in a small space (already do) with a 3 burner oven that is likely not able to house my 14" pan that I'm fairly happy with.
Mostly what comes in a set I'll need. 2-3 pans, saute, frying pan, sauce pan, stock pot, ect.
I'm looking for something that can be oven friendly. I might need a dutch oven, but essentially that's it for me.

I considered cast iron, but it's much too heavy for me for a set so I'll only get one pan. I've considered a stainless steel pan for meat, and something with a nice handle for the same reason cast iron is a problem, my grip. All was considered with the brand I'm looking for.

Now I'm working on learning proper pepper with whichever pan I get getting to take that into account. I've been learning somewhat from the comparisons, the reviews, the comments, the brands pages... But I did want an opinion on the with these brands. So thank you for your time and response.

AntoniaJames · Answer

I have never bought a set, and have never owned Copper Chef or ScanPan. If I were to buy a set, it would be All-Clad. I've purchased numerous All-Clad pans over the years and, except for several others (non-stick), those are the pans I use virtually every day.

I have a nice collection of French copper, but those are mostly gratin and similar pans that I bring out and polish for holiday stove- or oven-to-table dishes. I have several copper saucepans as well, but I usually reach for the All-Clad, as it works just as well for the type of cooking I do. All-Clad deserves the constant high praise it has received from all quarters, consistently, over the years.

I buy individual pieces of All-Clad as gifts for young adults starting out. (I wish I'd bought All-Clad when I was younger.) Individual pieces are offered at attractive prices on Amazon Prime Day. ;o)

Lori T. · Answer

I have never quite understood the desire to have a "matching set" of cookware.  Pans should be chosen for their intended use and function, rather than their outer appearance.  You also want to think about what sort of care you wish to continually give your cookware.  Copper is pretty, but you have to clean it after each use to maintain that copper gleam.  Plus eventually, you will need to consider re-tinning, and that can be hard to find and EXPENSIVE.  There are not such things as forever nonstick coatings, either.  As time goes on, stuff just happens to a nonstick surface, and food starts sticking.   Professional chefs seldom use nonstick cookware and you rarely find one in a professional kitchen- beyond a rare nonstick skillet used for eggs or very delicate fish.  I have a collection that includes all of the above pans you mentioned, but chosen for the function, not the appearance.  I have a treasured copper roasting pan, jam pan, and skillet.  The saucepans and a few skillets are stainless steel.  There are also a couple cast iron skillets and a dutch oven I dearly love.  Then there  is a carbon steel crepe pan and fry pan I would defend to death.  I own one nonstick skillet, for scrambled eggs and child cooking, and a nonstick pot for candymaking (here's looking at the Christmas fudge and rice crispy treats, marshmallows, and such).  I suggest you purchase your pans for function as well.  Consider what you want the pan to do, how much use it will really get, and then choose.  Pick up and handle the pan you wish to consider buying, and get a feel for it.  If it's heavy or clumsy to use, then it just doesn't matter who made it or what it was made of - you are not going to want to use it, and probably won't.   Speaking for myself, I'd rather see a kitchen full of well loved, well cared for pans that get used, than a display of beautiful, but unused ones.  If you love cooking, get function and material that lasts.  If you want pretty to look at, get a matching set to display.

Cookware decisions - scanpan professional, all clad 5d, and copperchef Titan

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