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I am retardedly happy about this. My old stainless pans were almost 20 years old. Cooks brand from JCPenny Home Collection. They had a copper plate bonded to the bottom of SS pans. Anyway, they were warping and just not performing well anymore.

I got 5 Ply Misen Stainless Steel

They are pretty bad ass. Nice and flat. Heavy duty and thick. I'm pretty stoked. I ordered direct and got 10% off my first order, so less than $300 for the set.

They also had a pretty good sale going on some other stuff but I could not combine offers so I had to make a second order for some nice cooking utensils and lids for the pans. The sale on that stuff beat the 10% first order thing, that's why I split it up.

Anyway, pretty nice stuff.

I am retardedly happy about this. My old stainless pans were almost 20 years old. Cooks brand from JCPenny Home Collection. They had a copper plate bonded to the bottom of SS pans. Anyway, they were warping and just not performing well anymore. [I got 5 Ply Misen Stainless Steel](https://poal.co/static/images/b9314529ca8c34d3.jpg) They are pretty bad ass. Nice and flat. Heavy duty and thick. I'm pretty stoked. I ordered direct and got 10% off my first order, so less than $300 for the set. They also had a pretty good sale going on some other stuff but I could not combine offers so I had to make a second order for some nice cooking utensils and lids for the pans. The sale on that stuff beat the 10% first order thing, that's why I split it up. Anyway, pretty nice stuff.
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[–] • 1 pt

You have something against well seasoned cast iron? Have a couple enameled iron pans too. The clad/layered stainless steel is pretty good, but the conductivity of good cast iron can't be beat. 1930s vintage Griswold and Wagner was pretty much the apex of cast iron cookware: Fined grained, light weight castings. Good un-warped examples command steep prices.

[–] • 2 pts

I have a bunch of cast iron, but for the glass cooktop I prefer stainless. I can get just as good of a crust on a steak with SS as I can my cast iron.

[–] • 1 pt

glass cooktop

Makes sense. We up sized to a 5 burner gas cooktop when we redid the kitchen 10 years ago. Cast iron rules on it. Not sure I could go back to any type of electric now.

[–] • 1 pt

Lodgepole are fucking garbage now....you can fix them, see YouTube vids, but the casting is crap. Griswold and Wagner hardly ever come up on egay, I have a search....

[–] • 0 pt

Vintage Lodge is actually some of the best stuff out there if you're looking for pans to use. Extremely fine grained iron, thin, light balanced castings and machined surfaces in some instances. Look for unmarked 3 notch jobbies from the 30s to early 50s. I've been collecting CI for a couple years now, and have a couple of them - most recent is a No. 4.