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I want to look at good cookware... I've been looking at pamperedchef.com and cooking.com at their calphelon sets...

my spending limit for it is about a thousand dollars, so find me something good.

what kindof cookware do you want, just a nice set, or some things in particular.

hate you... I'd kill to have that kind of money to spend on cookware

http://www.lodgemfg.com/ - I think 90% of it would be spent at this place...

not a cast iron fan... would rather have nonstick professional set


im wanting a set with a wok and at least 3 pots, from big to small, 3 skillets different sizes, and of course lids are a plus, glass preferable

http://paderno.com/us/index.php

I use them and quite a few of the restaurants I've worked in used them. They don't really have 'sets' though so it might take a bit to look through all the items.

not a stainless fan either... thanks though king

http://www.t-falusa.com/All+Products/Cookware/Nonstick+Cookware/Products/Ultimate+Hard+Anodized/ULTIMATE+HARD+ANODIZED.htm

I wouldn't spend a lot of money on teflon stuff. Even the high end teflon wears off and needs replacing. I've had All Clad and Calphalon and while it is nicer than the cheap stuff, it still needs to be replaced often. I would put my money into some nice stainless, Le Cruset makes some nice enamled cast iron.

Close to your price range with good reviews. Wok is additional located below set.

http://www.williams-sonoma.com/products/calphalon-unison-nonstick-15-piece-cookware-set-with-gift/?pkey=ccookware-sets|ckwsetcal

Here is a link for the one I posted. 6 layer non-stick safe for metal utensils and dishwasher safe. Silicone handles and glass lids.

http://www.ginnys.com/catalog/product.jsp?productId=60647&code=061964&source=C010&link=061964&medium=CSE&CAWELAID=674071789

Nonstick and high-end are not actually compatible requirements.

I have the Calphalon One Pro Hard-Anodized Aluminum. I do not recommend for finish or wear, and the interior rivets are impossible to keep clean.

Certainly I will go back to All-Clad stainless-over-copper as soon as is practical, since Chantal has (disappointingly) moved to enamel on steel. Best bet is stainless, provided you know how to cook. Stainless and copper if you like to do so.

Additionally, it is very unlikely you will get a proper wok in traditional cookery. You would be far better off to make your cookwear purchase based on how and what your general usage will be. Then get yourself whatever is the best wok, line be damned.

Good to know Bast.