Le Creuset is my favorite

Tramontina triply clad is fantastic. Comparable to All Clad. Best price is at Walmart I have these with metal lids great set for a great price!

https://www.walmart.com/ip/Tramontina-8-Piece-Tri-Ply-Clad-Stainless-Steel-Cookware-Set-with-Glass-Lids/558422340

I love staub and just recently bought another staub 4 qt and a le creuset 6.5 qt.

I have been making steel cut oats that you start in the evening and let sit overnight-- it's made breakfasts (and more often lunches) soooo easy. It's a great size for grains! Anyhow, that's why i bought the 4 qt... it's still $99 most places which is a significant discount. Colors vary depending on where you shop.

I love the wide shallow 6.5 for soups, etc. It is still showing a cyber monday sale price on Cutlery and More (love them-- i have bought a lot from them over the years). The one with the copper top is sold out but you can still get it in the standard knob. $299 is a great price for it.

ETA .. clearly i don't try to match my sets. I buy the best pan for the job at the best price. Either one would be a great start though-- very adaptable and useful pans and sizes!

I don't have a set, I have as above....the best pan to fit my need at the best price I can find. So a varied mix of brands.

I had been using a vintage nonstick Scanpan Pro saucepan with an interior that was starting to fail after years of use. 3 1/2 qt with two stock pot style handles rather than one long....I like the arrangement of stacked pans in my drawers next to my stove and a skillet style handle wouldn't work. Went on the hunt for a same style/size replacement and while I didn't find the exact 3 1/2 qt, I did find a

Breville Thermal Pro Hard Anodized Nonstick Sauce Pan/Saucepan with Lid, 4 Quart

It's really a great pan. Extremely well made. I've had it 3 or 4 months so can't speak to the longevity but I've used it enough, failure would surprise me. I do use the scratch resistant utensils in it.

My BF bought me Circulon pans years ago and I love them. They’re still nonstick and hold heat like cast iron. I mentioned them to my sister last year and learned that she’d been using them for years too, and also loved them. I bought her the Circulon Radiance 7.5 qt stockpot last year and she loves it, so I just ordered the stockpot and this skillet for a niece and her DH for Xmas.

https://www.amazon.com/Circulon-83905-Radiance-Skillet-Piece/dp/B07HHT38DR?th=1

It's best not to get a set. Different kinds of pans are better for different things. Le Creuset for braising. For pans that are not nonstick I like All Clad. We have had the best lunck with Calphalon for nonsticks. I wouldn't spend a ton of money on the nonsticks because no matter what they don't last as long as regular pans, but Calphalon has held up best for us.

If your son does a lot of grains does he have a rice cooker? We eat tons of different types of whole grains and our Zujirushi rice cooker is one of the most used items in our kitchen. It's not just for rice and it cooks every type of grain perfectly.

I also really like tramontina tri ply and they have held up for 20 years or more however from what I have read it's important that they be manufactured in Brazil.

I still see it on Amazon

You might want to look at GreenPan for a more environmentally friendly option. I have a small 8" frying pan that is GreenPan. We have some Emerilware that we got as our wedding gift. I don't think they make the shiny set anymore, but that was made by All-Clad. I also love my LeCreuset grill pan and it gets a ton of use, but if he is not cooking meat, I doubt he'd get as much use, though I do cook my Beyond Burgers in it! We eat those probably once a week.

Green Pan

My favorite size pans that get the most use other than the grill pan: 10" skillet, 12" skillet, 3 and 4 quart stock pots with lids. I don't use the 6-quart Dutch oven that often but when I make stews.

I second the suggestion of a good rice cooker since he's a vegetarian. We have two Zojirushi's (lg and small), years old, and they are both great. As sas95 says, they cook all kinds of grains and grain mixtures. So worth the price, and durable.

We have the smaller one of these and love it. It is so nonstick and nonscratch it's amazing. And it's induction compatible. And inexpensive...we got ours at walmart. All our other nonstick fry pans would be useless after a few months, but this one keeps going and going.

https://www.copperchef.com/cookware/10-round-fry-pan.html

For regular pots and pans, I've been very happy with the Emeril I got...love the pour spouts and the see-thru lids.

Also cuisinart tri ply is excellent, I have a stock pot and sauce pan and they are excellent and calphlon high end non stick is the best I have ever used.

I third the suggestion of a Zojirushi rice cooker for a vegetarian, so good for grains. Yes, so is a Staub or a Le Creuset, but when life intervenes the Zoji is one button and foolproof. When my son moved from the dorm to a campus apt. He got one and instructions that if you set this to be done at 2 pm you will never be hungry.

I would also recommend a good cast iron skillet, it’s not necessarily nonstick, but it’s pretty close and hits the sustainability button that it sounds like your son will appreciate. I have a 10, and a 12”, I got mine at yard sale, flea market, both are over 50 years old. Lodge makes good new cast iron.

For pots I highly recommend my Demyere Saucier. It’s a great size and shape. https://www.cutleryandmore.com/demeyere-5-ply-plus/stainless-steel-saucier-p134955?gclid=CjwKCAiAn7L-BRBbEiwAl9UtkEhyrwhyBweb8LkF3Irc5AX23IYX32GTilcTdFaErj_lqHp56oO4zRoCg28QAvD_BwE

Localeater, I want that pan now!

I’ve been eyeing the Caraway set, but I’m waiting until we ”need” a new set.

Ceramic-lined and stainless steel pans need to be cleaned periodically with Barkeeper's Friend. It cleans the pores and will return them to the nonstick state. Food really won't stick in stainless if you preheat the pan properly and use a little oil. We cook eggs in a stainless pan every day.

I use an All-Clad skillet with a lid for most of my cooking. I can brown the food and then cover it to simmer. I use it in place of a casserole dish by sauteing the ingredients that need browning, adding the rest of the ingredients, and sticking it in the oven to finish cooking. It saves me the cleanup of transferring the food to a casserole dish.

https://www.nytimes.com/wirecutter/reviews/the-best-skillet/

I have Calphalon Triply for my saucepans as I don't like the All Clad handles. I have a few small Cuisinart Triply saucepans but Calphalon is better quality--heavier, more handle rivets, and a tight-fitting glass lid. I have the ones that Bed Bath and Beyond sells but I bought all of mine at Marshall's for less than half the price of BB&B. They sell a 2 1/2 and 4 1/2 qt. saucepan.

https://www.bedbathandbeyond.com/store/product/calphalon-reg-tri-ply-stainless-steel-2-5-qt-saucepan-with-lid/1017468324?keyword=calphalon-tri-ply

You should consider his future cooktop type if he's renting--pans that are great for gas might not work at all on a glass or induction cooktop.

Thank you all for the recommendations. Lots to read up and sort through. I'm sending many of these ideas to him since I've already told him that I'd prefer to forego the surprise element in favor of him getting a set that meets his needs.

I love my Staub Dutch oven with a passion and use it often for veggie soups and stews.

My husband got us 3 de Buyer steel pans a few years ago, and they do require care, but are really nice to cook with. The biggest is almost beyond my strength to wrangle but shouldn't be a problem for your son. They'll season up and offer great maillard potential, though for a veg that less of a value, maybe with pan-roasted vegs. I do wonder if he has an Instant Pot though, as it was the veg community that made them such best sellers from the start. They are perfect for grain and veg casseroles, or whole squashes. Good, healthy and quick meal prep.

I don't have this pan myself, but just read about it in a newsletter from

Dr. Mark Hyman (The UltraWellness Center at Cleveland Clinic).

The Best Multipurpose Pan

The Demeyere 5Plus or Industry lines are top quality stainless clad lines, and have sides a bit thicker than All-Clad D3 or Calphalon, and a rivetless design that helps with cleanup. Of the Cuisinart lines, the Multiclad pro and the French Classic are their two best lines, and similar to All-Clad D3.

You might consider a pair of saucepans, a frying pan, saute pan and a dutch oven or pasta pot. The large Demeyere saucier is an excellent choice for a vegetarian -- I use my all the time for curries, risotto, finishing pasta and other thick dishes. Just remember with clad stainless -- hot pan, then oil. Sometimes, you can find a set of 5 or 6 that has these core pans in a well-curated starter set.

I've had issues with Tramontina with warping. I do have two Green Pans but they are exclusively used for eggs. I generally don't recommend bare cast iron frying pans for a vegetarian (but use mine all the time for meat), but a carbon steel wok can come in handy.

I love my set of Cuisinart cookware. Tramontina non-stick skillets are great. Le Creuset and Staub enameled cast iron cookware is wonderful, but expensive and $400 wouldn't go very far. Le Creuset stainless steel cookware is cheaper, and probably very good as well.

I love, love, love my All Clad, but never use the skillets anymore; I always reach for my 10" antique cast iron or the smaller one. From what I understand, Vintage and antique ones have a smoother finish than newer ones do, and after proper seasoning, are awesomely non-stick.

I have a set that I bought from Costco about 4 yrs ago, it’s Calphion and has held up really well. They have several sets of different kinds available now with Christmas. I always try to buy through them because of their return policy.

That said, my first thought when I read your post was to talk with the people at Sur La Tab. They carry so many different options and may be able to recommend something that is tailored to your son’s needs and preferences.

I have the Tramontina set from Walmart mentioned upthread. I bought it after reading a review by Kenji Lopez-Alt at Serious Eats. I also have a couple of pieces of All-Clad. I think they are comparable. Not too long ago, I bought a 1.5 qt Tramontina pan to add to what I have.

My non-stick skillets(8” and 10”, I think) are Scan-Pan. They are at least 5 years old and still maintain their non-stick qualities. I have Calphalon non-stick skillet that is quite large and has 2 handles. It is at least 6 years old and still performs well.

Two enameled Dutch Ovens: one is Le Creuset (4.5 qt) and one is Lodge (7.5 qt). They perform equally well.

Then there are the cast iron skillets, 6 inch, 8 inch, and 12 inch. The 6” and 8” were from my mother; the 12 inch belonged to DH’s grandmother.

A week before I posted here, I had emailed a friend of a friend who has been a cookware consultant at Sur la Table, Williams Sonoma, and Crate and Barrel. I hadn't heard back from her and had already been warned that she is working two jobs right now, so certainly didn't want to pester her. And then lo and behold I just heard from her today. She mirrored a lot of what was posted here, which made me think I should share her advice I'm so touched by her effort I'm going to send her a Christmas gc.

From J:

Cookware is a complicated subject and the question of whether to use non-stick or not, is a dilemma. Especially since your son is concerned with toxicity.

My personal view is that it's not necessary to use non-stick cookware for everything but one good quality non-stick skillet is a must. I use stainless steel Le Creuset cookware, it took me years to afford it but I love it for the fact that it's versatile, has even heat distribution, can be cleaned with whatever method you like and it's non-reactive. I chose it over All-Clad cause the All-Clad handles in my opinion are uncomfortable. This is a great set, small, and a really good price right now.

https://www.amazon.com/dp/B00I9EGVWA/ref=cm_sw_r_em_apa_fabc_9BsZFb17FQDX9

To address the non-stick choices, there are very few options that are free of all chemicals, However, I did a little research and there are two manufacturers that produce safe, long-lasting, easy to maintain cookware. The first is Scanpan. All their non-stick cookware is made in Denmark and they are known to be durable and strong enough to use any utensils to cook with them.

https://therationalkitchen.com/scanpan-review-worth-the-money-a-detailed-look/

Excellent review outlining Scanpan. This is my recommendation.

https://www.surlatable.com/scanpan-cs-skillets/PRO-4140703.html

The other is Hexclad. I haven't used this cookware but I'm impressed with the durability and design.

https://hexclad.com/

Both of these brands have a lifetime warranty and they will replace if the cookware fails in any way. Both of these options need some care at first, some seasoning in order to perform at their best, but worth the money and the time.

I also use enameled cast iron, Le Creuset and regular cast iron, Lodge. Both are non-toxic and excellent for even heat distribution but enameled cookware is pricey and cast iron needs quite a bit of care and can't really be washed with soap.

I hope this helps and if you have any further questions please reach out and I'll be happy to answer questions.

Good cookware is never inexpensive but it is an investment and the choices I've suggested will all last a long time if cared for correctly.

I second the suggestion of an Instant Pot: it cooks beans quickly, rice and grains, and soups. Great for cooking vegetarian Italian, Indian and other Middle Eastern food. I just finished a delicious lentil stew with mild Indian spices, tomatoes, peppers and kale.

it can also be used as a slow cooker.

I forgot to respond to the suggestions for IP and rice cooker. DH and I have an IP, which we use frequently, and tried to interest our son in one when he quarantined with us, but he didn't bite. He's a bit of a minimalist, and I think he thought he can accomplish the same thing with his pots and pans. We also have a Zojirushi rice cooker, but we've never been able to make good rice with it. I feel like we are the only people on Earth who can't! DS will be quarantining with us again in the early spring -I may see if he's interested in it.

I am a vegetarian too.

I use my Instapot some, but not as much as I thought I would. Still it would be a very thoughtful gift.

I am currently looking to replace my Cuisinart non-stick pans with healthier options. I'm looking at the following two brands. The sets are expensive, but you could buy a few of the most crucial pots.

• All-Clad D5 or Copper Core
• Hestan Culinary Nanobond

If you wanted to get just a few enameled cast iron pans, you could buy him from one of these two brands which I consider heirloom quality.

• Staub
• Le Creuset

Bestyears, sorry to hear of your struggles with the Zo rice cooker. If it's been a while since you scanned through the manual/instruction (also on the Zo site, model by model), it might help. Sometimes I forget to rinse the rice, or briefly soak certain grains, but I don't forget to fluff the rice and let it sit for 15 minutes before serving since I saw what a huge difference it makes.

I have bought from the All-Clad Seconds Sale before. They are seconds usually because the box is ugly or dirty. All of the actual items I’ve bought from them were perfect. Here is a link to the Seconds Sale.

So, I was reading through your thread and can totally get your son’s thinking that he can do most of what he wants with his pots and pans. I cook only from scratch and outside of my Kitchen Aid mixer, I don’t use many appliances either. Give me a good knife set and pans that cook evenly and I’m happy. However, since he is vegitarian, I thought I’d throw out his considering a really good food processor. My DD & SIL aren’t strict vegitarians, but they do not eat a lot of meat either. They cook alot. They love to make wraps, stirfry, smoothies, soups, stews and so on. They have a really good Cuisinart food processor and they use it almost daily. The one they have has a stronger motor, is easy to clean and does everything from slicing to making sauces and smoothies. Very versitle. Just a thought....

I'm slowly converting to Le Creuset and am almost there. They go in the dishwasher, cooks so evenly, look pretty too and although not non-stick the inside certainly acts like it is for me. The 5qt braiser I have is now my favorite pan - I use it like a frying pan. Wish they had a frying pan like it. Not as big of a fan of their frying pans although I have one too. My second favorite is the Le Creuset Enameled Cast Iron Signature Sauteuse Oven, 3.5 qt. I have bought all mine on a 40% or 50% sale so I would think these two might fit into your budget.

The only drawback is their weight.

I love my stainless skillets and pans. I have the 8" and 10" skillets in All Clad, a Calphalon 8 qt, a Tivoli 6 qt stock pot and several saucepans. I also have a manual SS pressure cooker, which he might like if time is ever an issue.

I don't have any non-stick anymore-safety concerns and I no longer feel the need, once I learned how to heat/cook in stainless.

I also love my SS Cuisinart egg cooker. It cooks the eggs to perfection. I like that I can just put them in, go about my business and 20 minutes later I have 7-10 perfectly cooked HB eggs that peel beautifully. My kids all have one, too.

I second the suggestion to reread the Zo rice cooker manual. My daughter has one she uses constantly and talks about how great it is, especially the ability to keep the rice in great shape for so long.

Most of my favorites have been mentioned above. I have regular cast iron skillets, some enameled cast iron, and All clad. I also have a blue steel crepe pan (which was nonstick after seasoned, until DH cleaned it to vigorously). but no other nonstick pans. I like a pan I can attack if it's dirty with bar keeper's friend. I was not fond of circulon when I had it, but that was many years ago now (did not like the grooves). One thing not mentioned is a benefit of a light interior. Sometimes, if you need to judge the color progression of something (butter, caramel, etc) it is much easier with a pan that has a light interior. I will say that I would love to buy the saucier linked above, that looks like a great pan. One thing would be what does he like to cook? If he makes a lot of vegetarian stews that cook long and slow, then cast iron is great. It is slower to heat up but makes up for it by retaining the heat well. If he prefers more stir-fries or quick sautees, something that heats up quicker would likely be better, like All-Clad. The other question I would ask is how careful is he? Does he really need something he can use metal utensils on or he will remember not to use metal in an enameled pot? If all of his tools are silicone, you could go either way. If he prefers a metal spatula or spoon, then I would stick with stainless steel or non-enameled cast iron.

Let's hear it over here in this corner for the Scanpan lovers! 🎉 (Bestyears, your post about your friend's comments just showed up on this thread for me. Weird, huh?) Back when Chris Kimball was still affiliated with ATK, I saw an episode where he said a non-stick pan was a must for cooking eggs. DD was trying to get away from non-stick skillets for a while. She bought an LC but after a couple of months of trying to scramble eggs in it, she threw in the towel and went back to non-stick. Clean up was a nightmare.

I have no issue with using soap to clean my vintage cast iron skillets, and have absolutely no issue with food sticking in them - they are totally non-stick.

I don't know how that happened, ^^^^^but thank goodness I was able to sign in with my name, not HU-whatever!