My wife and I want to get away from non stick pots and pans and we are trying to upgrade to stainless steel Any suggestions? Budget is about $400-500. Thanks!

https://www.seriouseats.com/best-stainless-steel-skillets

made in or all clad seem to be the top. all clad looks to have a better warranty.
tramontina for budget

Hestan is expensive but they make a nonstick that is more durable than normal nonstick and doesn't use PFOA's.

https://hestanculinary.com/products/probond-forged-stainless-steel-nonstick-skillet

For stainless, we have allclad but people seem to like made in as well

We have one hestan nanobond skillet and it's the best we own but like I said, it's pricey

Teslag said:

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All-clad. I've had some that's nearing 25 years old and still looks brand new.

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This. Bought mine in 2000 and still going strong.

Thanks everyone!

FayetteAg92 said:

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Thanks everyone!

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Costco has a sale on 12 piece set $550. $150 off

https://www.costco.com/All-Clad%20d3%2012-piece%20Stainless%20Steel%20Cookware%20Set.product.100715778.html?NATAPP=SEARCH&COSTID=iosapp_24.11.1&TRACKING=NO&mboxSession=30DACF99-5F7F-4582-BEB7-F1749A83A999&sh=true&nf=true

Made In or All-Clad. Buy once, cry once. About the only way to destroy them is to put a bullet hole in one.

I also followed the "hand wash" recommendation for about a decade but after we had kids, it dawned on me that I was wasting my time hand washing the most indestructible things I owned. Started throwing them in the dishwasher and I haven't noticed any difference.

Very happy with made in items

The Made In 3.5 quart saute pan and the 12 inch frying pan are the workhorses of my kitchen.

All-Clad if you got the budget.

Cuisinart Custom Clad if your on a budget

Stupid question………..what is the "non-stick" characteristics of the stainless?

B-1 83 said:

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Stupid question………..what is the "non-stick" characteristics of the stainless?

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SS is not non-stick. You have to use bacon grease, oil or butter to prevent sticking. Also cleaning them can be pain. Also discoloration will happen over time

Stainless is great for liquid cooking, but terrible as a nonstick surface

BurnetAggie99 said:

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B-1 83 said:

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Stupid question………..what is the "non-stick" characteristics of the stainless?

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SS is not non-stick. You have to use bacon grease, oil or butter to prevent sticking. Also cleaning them can be pain. Also discoloration will happen over time

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Good stainless cookware should never discolor. If it has some a little bar keepers friend and have it looking brand new again.

General Jack D. Ripper said:

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Stainless is great for liquid cooking, but terrible as a nonstick surface

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Agreed. I usually keep a few cheap nonsticks for that. Workhorses are cast iron and the stainless though. A high end induction range and all clad cast iron might be the most precise way to cook there is.

Stainless is great if you know how to use it.

I've got several Made In pieces. The 2 and 3 Qt Saucier, the 3/4 qt butter warmer (which is a perfect size for me for making a glaze for baby back ribs), a 1qt saut pan, a frying cover and a 10" carbon steel pan that is the death of me because I've tried a half a dozen sides to season it and I just can't get it right.

Heritage Steel has top reviews on two of the stainless/cast iron/carbon steel YouTube channels.

Paying attention. I've been very disappointed in my set of Belgique non stick. Easily scratched on the outside, and lacquer forming machines on the bottom and sides.

Bruce Almighty said:

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The Made In 3.5 quart saute pan and the 12 inch frying pan are the workhorses of my kitchen.

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Same here.

I have a few carbon steel pans from Made In but I almost exclusively use stainless steel (also from Made In) now.

I love them.

Will just echo the sentiments for All Clad and Made In. Have both and they are fantastic. We've gotten our All Clad pieces from their factory seconds site. Basically they resell items that have cosmetic blemishes for a fraction of the normal cost. Most items we've gotten I couldn't even tell you what the issue was. Didn't see a damn thing. Only time I noticed commenting was when we bought an all clad large stainless roasting tray and the only visible blemish was this tiny "scrape" like if it was cleaned a little too hard by a Brillo pad. Perfectly fine otherwise, just like buying new.

Check this out.