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Magnalite Advice Please! and general info on upgrading my current cookware

edithe | Mar 19, 201502:34 PM

Hello All,
I've been reading some posts on cookware and I'm beginning to realize there is a whole world of cookware that I had no idea existed. Now, I'm completely fascinated with it, so I'm contemplating updating my existing cookware. I've been using my ex-husbands grandmothers' Wagner Ware Magnalite saucepans for the last 20 years. They have served me well, but I haven't heard too much about them and I'm wondering if these are considered to be fine performers or is it time to move on to something more sophisticated? For skillets, I use CI. I have a couple of pyrex baking dishes that I want to replace with Pilliyvuet. I also just bought a vintage French Copper Sauteuse Evansee because I thought it was so pretty, the tin lining was in good shape and wanted to see what all the hype was about. I suppose I could use that pot in place of one of my Magnalite sauce pans. I want a scrambled egg pan and was thinking about a crepe pan from DeBuyers. I want a non-reactive skillet so thinking about Demeyeres. I know we are rehashing a lot of things that have already been mentioned on the site. I would like y'alls advice on replacing the Magnalite. Would it be a huge step up to go to a Demeyers sauce pan or some other quality pot?

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