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3,429 Views | 33 Replies | Last: 9 days ago by austinag1997
SoulSlaveAG2005
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9:39a, 1/31/26
AG
The wife and I have had the same calphalon cookware we received 15 years ago as wedding gifts, and a few other pieces we purchased around same time.

It is getting rather worn out, and looking to replace.

Not looking for too end stuff but something more high middle level cookware.

Figured this board may have some good recs.

ETA: we cook a lot. 5 kids so most meals are home cooked.
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GAC06
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10:16a, 1/31/26
AG
Can't go wrong with stainless from all clad or made in
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Bruce Almighty
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11:10a, 1/31/26
AG
Stainless from Made In, but it's not cheap. Tramontina is a good mid price brand and what I used before I upgraded.
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jh0400
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2:24p, 1/31/26
AG
I'd order a stock pot and saucepan from Made In, and then give the carbon nonstick from Misen a look. The last thing I need is another pan, but I'm tempted to pick one up to give it a try.
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Sazerac
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2:25p, 2/2/26
AG
For carbon any feedback on made in vs misen vs other options?
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WES2006AG
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In reply to Sazerac • 9:59a, 2/3/26
AG
Sazerac said:
For carbon any feedback on made in vs misen vs other options?

I like my Made In carbon steel. Have both a skillet and the wok. Would probably buy a cheaper wok if I had it to do over again but it is nice.

I also have a Matfer Bourgeat skillet that is great as well.
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HTownAg98
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In reply to Sazerac • 11:13a, 2/3/26
I bought a Vollrath carbon steel pan back in October. I've been using it primarily for cooking eggs for breakfast. After nearly daily use, seasoning it and re-seasoning it, it is finally starting to be as non-stick as I'd like for it to be. It's been a frustrating process, to say the least. Knowing what I know now, I'd likely buy something nitride treated to start with and cry once because of the price.
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Sazerac
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1:19p, 2/3/26
AG
I'm gonna give this new Misen carbon non stick a try. In the reviews I read it was one of the only ones that was actually non stick on delivery.
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WES2006AG
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In reply to Sazerac • 1:22p, 2/3/26
AG
Sazerac said:
I'm gonna give this new Misen carbon non stick a try. In the reviews I read it was one of the only ones that was actually non stick on delivery.

Is it coated in a chemical nonstick surface or is it just preseasoned?
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Sazerac
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In reply to WES2006AG • 1:27p, 2/3/26
AG
With its nitrided carbon steel body, Carbon Nonstick is naturally nonstick without chemicals or coatings. It's ultra-rust-resistant, so you can let it soak in the sink without a second thought. And it's far lighter than other carbon steel, so you'll reach for it for everything from morning eggs to steak night. It's a forever pan, without forever chemicals.

https://misen.com/products/carbon-nonstick-pan?variant=42372534796369#what-is-nitriding
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WES2006AG
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In reply to Sazerac • 1:30p, 2/3/26
AG
Sazerac said:
With its nitrided carbon steel body, Carbon Nonstick is naturally nonstick without chemicals or coatings. It's ultra-rust-resistant, so you can let it soak in the sink without a second thought. And it's far lighter than other carbon steel, so you'll reach for it for everything from morning eggs to steak night. It's a forever pan, without forever chemicals.

https://misen.com/products/carbon-nonstick-pan?variant=42372534796369#what-is-nitriding

Very interesting. Make sure you report back on how you like it.
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Brenner
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1:59p, 2/3/26
AG
I really like our All Clad stainless cookware that we got ~10 years ago, and I don't think they're difficult to clean at all. I think we have the D3 line. I don't touch the nonstick junk we have, and usually pick the stainless pans over cast iron. Also been using our 7 qt. Staub dutch oven more and more, it turns out a huge heavy pot can be really versatile.
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Random Ag
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2:36p, 2/3/26
AG
2nd Brenner

We are at year 15 with All Clad D3 and I'm not sure we'll ever need to replace them. We also have a large Le Cruset that gets a lot of use.
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HTownAg98
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In reply to WES2006AG • 2:41p, 2/3/26
WES2006AG said:
Sazerac said:
I'm gonna give this new Misen carbon non stick a try. In the reviews I read it was one of the only ones that was actually non stick on delivery.

Is it coated in a chemical nonstick surface or is it just preseasoned?

From what I can tell, it involves heating the pan in a nitrogen rich environment (usually ammonia), and the nitrogen diffuses into the metal, giving it non-stick characteristics.
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Teslag
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In reply to Random Ag • 5:27p, 2/3/26
AG
Random Ag said:
2nd Brenner

We are at year 15 with All Clad D3 and I'm not sure we'll ever need to replace them. We also have a large Le Cruset that gets a lot of use.


3rd for All Clad
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ValleyRatAg
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7:05a, 2/4/26
AG
After looking up those Misen nitrided carbon steel pans im going to buy a set.
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bam02
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In reply to Sazerac • 7:09a, 2/4/26
AG
Sazerac said:
I'm gonna give this new Misen carbon non stick a try. In the reviews I read it was one of the only ones that was actually non stick on delivery.


I'm not saying tonight go this route, but any decent carbon skillet should be very nonstick within just a few cooks
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SoulSlaveAG2005
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7:26p, 2/12/26
AG
Ordered a 10 piece set of All clad D3 stainless. Thanks for the recs.
This message has been approved by Brad, Jerry and Mitch..
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500,000ags
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8:27p, 2/12/26
AG
The fried eggs you get with SS alone are enough to spend the extra money. Add pan sauces and it's not even close.
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ValleyRatAg
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7:08a, 2/13/26
AG
Just got the Misen 3 piece nitrided skillet set. They're pretty amazing right out of the box.
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Sazerac
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7:03p, 2/14/26
AG
Super impressed with the new Misen pan.

It's pretty much non stick crossed with cast iron (but lighter).

Only negative is not dishwasher safe but so far everything has just rinsed right off.
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ValleyRatAg
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In reply to Sazerac • 7:15a, 2/18/26
AG
My experience as well
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B-1 83
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9:08a, 2/19/26
AG
My daughter has All Clad Ltd, and freaking bacon sticks to it. That's always been my experience with All Clad. Does it need to be seasoned or something?
Being in TexAgs jail changes a man……..no, not really
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GAC06
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In reply to B-1 83 • 9:34a, 2/19/26
AG
Stuff sticking in a stainless pan is usually because you added the oil/food when the pan wasn't hot enough. Heat the pan until a drop of water beads and slides around the pan on its own. Then add the bacon and adjust temp as necessary.
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Teslag
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In reply to B-1 83 • 9:46a, 2/19/26
AG
B-1 83 said:
My daughter has All Clad Ltd, and freaking bacon sticks to it. That's always been my experience with All Clad. Does it need to be seasoned or something?


Right tools, right job. You CAN cook bacon in a stainless pan, but as GAC you need to do it right, but even then you may have issues especially if the sugar content is high in the bacon and it scorches. Use well seasoned cast iron or nonstick for bacon. Stainless is good for sauting, cooking acidic foods, and when you want to deglaze.
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WES2006AG
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In reply to B-1 83 • 10:03a, 2/19/26
AG
B-1 83 said:
My daughter has All Clad Ltd, and freaking bacon sticks to it. That's always been my experience with All Clad. Does it need to be seasoned or something?

All protein will stick to SS. The key is to let it release naturally before you try to flip. This is of course after you have appropriately heated the pan before adding oil or the protein.
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Bruce Almighty
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In reply to B-1 83 • 10:26a, 2/19/26
AG
B-1 83 said:
My daughter has All Clad Ltd, and freaking bacon sticks to it. That's always been my experience with All Clad. Does it need to be seasoned or something?

Bacon can be cooked in stainless steel, but it needs to be put in a cold pan placed over med low heat. Adding water will also help. The water will evaporate as the fat renders out the bacon. Raise the temp to get the bacon crispy once there is enough fat in the pan.
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500,000ags
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10:37a, 2/19/26
AG
SS has micro surface pits that expand flat when properly pre-heated. Then drop heat and add fat. Shake the pan when you suspect it's ready to flip, if parts give then it's ready or getting close to time to flip.
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n_touch
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In reply to SoulSlaveAG2005 • 12:58p, 2/19/26
Replaced our Calphalon in November with this set. They cook really good. A little oil and nothing has stuck to them. This is the set we got.

HexClad 12 Piece Set
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austinag1997
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3:31p, 3/6/26
AG
So I have invested in a ton of cookware than my wife has manage to abuse:

1. Smithey cast iron pans. Sit in water rather than address and re-oil.

2. A series of Le Creuset enamel coated pans and dutch ovens. Every one is in some set of disrepair due to overheat and sitting in water.

3. Stainess steel clad matte finish Mauviel copper pans. Sat in our pantry unused due to the above. Now she pulled them out.

I can't imagine the cost of the above in disrepair.
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HTownAg98
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In reply to austinag1997 • 4:26p, 3/6/26
How do you damage #3?
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Sazerac
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4:54p, 3/6/26
AG
The new Misen pan continues to impress.
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SoulSlaveAG2005
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In reply to SoulSlaveAG2005 • 5:10p, 3/6/26
AG
SoulSlaveAG2005 said:
Ordered a 10 piece set of All clad D3 stainless. Thanks for the recs.


So far I am loving the all clad. Easy to clean. Heats up well and has good weight balance. Really appreciate the rec!
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austinag1997
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In reply to HTownAg98 • 10:37a, 3/7/26
AG
HTownAg98 said:
How do you damage #3?


Not sure yet. And #1 is correctable. It just takes some time.
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