How non-stick do you need? Carbon steel pans aren't quite Teflon-level non-stick, but they are as close as it gets in a conventional metal. Relatively inexpensive, totally oven safe, not damaged by metal utensils.

For my needs the only non- stick pan is the one i use for eggs. it seems unwise to use an immersion blender in a non-stick saucepan.

A good plan might be a collection of pans of various materials according to their purpose rather than a matching set. in general I’d choose relatively heavy pans including:

1 or 2 non-stick saute pans in different sizes

1 cast iron pan

1 large dutch oven, enameled if you like

3 saucepans in different sizes

1 large stockpot—-12 qt works for me

as desired: wok, griddle, other things to suit your cooking style.

What you want doesn’t exist with the exception of carbon steel pans. The words “Non-stick” and ”ability to resist scratching from metal utensils and things like immersion blenders” are contradictory with the exception of carbon steel pans. Any pot or pan with a non-stick coating is going to scratch from metal utensils and an immersion blender.

What do you make with an immersion blender that also requires the pot or pan to be non-stick?

The best cookware collection is a mix of a few pieces of different materials and types, not a vast set. I.e. a pan with either a non-stick coating or made from carbon steel to cook things like eggs and fish, then a couple of stainless steel saucepans, a stainless steel fry pan, a 7-qt enameled cast iron dutch oven, a cast iron pan for steaks or other things you want to get a good crust on, and you’re pretty much done. People overbuy a collection of cookware which is expensive and takes up a lot of space, and end up using just a few of the items.

I tend to stick with stainless steel and cast iron.

I mostly use cast iron for things like eggs for example. They also go right into the oven and are really pretty much indestructible. Easy to clean too. I have a flat pan (perfect for eggs or pancakes), several small frying pans and several larger ones in progressively larger sizes. I've bought several used and new ones for both of my kids as they've moved out to go to college etc.

I have a set of copper-bottomed Revereware pots in various sizes. My parents bought them for me as a wedding gift and that was, oh, more than 25 years ago. They're still going strong. I'm fine with putting an immersion blender in them. Several of them are super big, which comes in hand for canning or making broth from a turkey carcass. I've given up one 1-quart saucepan to one of my kids.

I use enameled cast iron for various items. I have a lovely le creuset and a staub, one which is used for braising and one for stews. Again, I can throw them in the oven - using them to bake bread if I choose. I've given my kids one of these too. They're used to cooking at home with my stuff, so it's just easier to provide them with similar tools when they've fledged.

I dislike teflon. Enameled cast iron is as far as I'll go for a coating.

Cast iron is great, but carbon steel is more non-stick. Agree with everyone above though--different pan materials for different applications. If you want easy care and ability to use metal utensils, get carbon steel for "sticky" foods like fish and eggs, and stainless steel for everything else. Staub and Le Creuset are fantastic, but they don't like metal utensils.

Check into the SCANPAN - literally knew nothing about them before I bought one from a recommendation, then did my own research and it’s a great brand from Denmark. Expensive but I use my pan for almost everything!

I got a mix mostly of stainless steel and cast iron. A couple of non-sticks. I've found there isn't a universal all around can handle all the metal utensils and also be the perfect nonstick that can take all the baking ranges.

Though if I was renovating and able to buy new cookware. I would take a hard look at what I got. If there are pieces that just are worn out, replace them. Been dreaming about that lux deep quarts enamel- buy it and use the snot out of it. Buy a few wooden and silicone utensels.

MissB… i have you beat, lol. my two most used pans are my 41 yr old Revere Ware. Still love them. i do mashed potatoes in the large one and dont have to worry about my mixer damaging anything. Gave my girls my other Revere Ware and wish i had kept them!

i also have several All-Clad (not non stick) that i use a lot because they are heavy and cook well and come clean in the dishwasher. did not come as a set. just buy what you really need.

i have 3 non-stick. one griddle, one small egg pan, and one larger egg pan. do not use Pam.

i have 3 Le Creuset. two large (i think 7 and 9 qt) and the braiser which i love.

only buy what you will really use rather than a set.

You guys are awesome! Thank you so much!

I’m going to add a comment to my own post! i bought an Our Place pan about two years ago. Aluminum with a ceramic coating. i absolutely love it and am considering getting the 5.5 qt pot that can go in the oven. Anyone else have experience with the brand?

Get your email on this list. This All Clad factory sale happens several times a year. Great deals.

https://homeandcooksales.com/?cjevent=add29966c19411ec81a900ff0a1c0e12

When my husband worked at Sur La Table in Seattle, we used his employee discount, combined with that factory sale (SLT allowed you to ”stack” them) to pick up a big set of All Clad cookware for ~$600. I’ve had it nearly 20 years now. I have three carbon steel pans for crepes and fish, and one all clad non–stick for eggs and a bunch of cast iron for meats, mostly. Our stove was/will be induction, so everything I have is magnetic. I already had a bunch of All Clad when we bought it, so I gave the dupes to my SIL.

We have a mix of brands and finishes. Our most used pan is an All-Clad D3 6qt saute pan. Great looking pan, performs well and cleans up easily. We have some cheaper Rachel Ray nonstick fry pans and sauce pans. A cheapo T-fal nonstick saute pan. We never spend much on nonstick because the finish doesnt last and we end up dumping them after some time. We have Lodge cast iron skillets which have lasted forever, a De Buyer carbon steel pan, a Made-In stock pot and some Le Creuset dutch ovens.

I am not a fan of All Clad - I find them too heavy and difficult to clean. The All Clad non-stick pans have a finish that wears quicker than my cheap T-Fal, and they weren’t as slippery as my T-Fal was either.

This is just my personal experience; cookware is like jeans where everyone has their favorites or ones that don’t fit them personally but will fit someone else. If the OP is considering All Clad, I advise her to buy just one at first before making the big expenditure of buy a bunch of them, to see if she likes it.

I love my All Clad D5. I have the 10-piece set—it’s the only set I have come across which has really useful pieces. I also have an All clad everyday (?) pan (4 qt) which is also really useful. I find that the pans clean up easily and heat really evenly. I also have a couple of Le Creuset Dutch ovens, a 12 inch cast iron skillet and a green pan non-stick skillet that I love.

For years, I only used All-Clad stainless steal. I now also have and use a Staub Dutch oven and frying pan, and a carbon steel frying pan that I use for my eggs. I do not care for any coated, non-stick cookware. Even if I don't use metal spatulas, I always seem to scratch them and they are short-lived. I like to buy high quality items, take care of them to last a lifetime. I've only had the carbon steel for about 4 months but once seasoned it is quite non-stick. I'm a novice, so seasoning it initially was a bit of a challenge.