OT: Cookware getting worse, on purpose
From "Worse on Purpose", this is a really good rundown on the decline in cookware quality as a result of industry consolidation, private equity ownership, and brand licensing that prioritizes short-term profits over durability.
Once-trusted names like Pyrex, Corelle, Instant Pot, Farberware, and Oneida have been absorbed into a handful of corporate owners with cheaper materials, reduced manufacturing standards, and marketing that trades on old reputations rather than current quality.
https://www.worseonpurpose.com/p/your-cookware-got-worse-on-purpose
(worth clicking through to read -- there are a lot of embedded reference links)
At the end he highlights a handful of independent manufacturers that still focus on craftsmanship and durable materials. Along those lines, what household brands do you still trust?
This is where America's Test Kitchen is great.
I don't buy anything in the kitchen w/o consulting their recommendations. I bought a Bona Vita coffee maker years ago and it has been great. But it sounds like they sold out and the new ones are shit. They consistently recommend OXO's stuff, which we always buy.
True, but caution is advised. ATK is now owned by PE.
by San Pedro 
, Thursday, July 23, 2026, 12:53 (5 hours, 57 minutes ago) @ Bryan (IrishCavan)
Private Equity.
Very interesting. Thanks for sharing.
by oviedoirish , Oviedo, Florida, Thursday, July 23, 2026, 12:47 (6 hours, 3 minutes ago) @ Jay
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German and Japanese kitchen cutlery
by Jack , Thursday, July 23, 2026, 12:08 (6 hours, 42 minutes ago) @ Jay
edited by Jack, Thursday, July 23, 2026, 12:16
Germany:
Zwilling J.A. Henckels
Wüsthof
Messermeister ("knife master", duh)
Japan:
Shun
Global
MAC
Shun is my favorite because the blade looks like a Samurai sword blade, because it is in fact made like a samurai sword. We have a Shun chef's knife at home.
What's crazy about Wusthof and Zwilling
by Jeff (BGS) , A starter home in suburban Tempe, Thursday, July 23, 2026, 16:48 (2 hours, 2 minutes ago) @ Jack
is that the companies are 200 and 300 years old. From Wikipedia, Zwilling was founded in 1731 and Wusthof in 1814. I think they were literally blacksmiths and sword makers back in the day.
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At night, the ice weasels come.
Ugh. Yard Sales?
We have a full set of All-Clads that are 25 years old (I only know this because we got them for our wedding), a frying pan, a larger sauté pan, two saucepans and one stockpot. We've never had any issues with them and I hope to never replace them given this article.
I've got one very well-seasoned Lodge skillet that's about 20 years old.
I was buying one non-stick every few years (inexpensive T-fal) per Christopher Kimball's advice, but about 6 years ago we stopped using it so haven't done that, and it just takes up space.
As a chemist, the stuff about Corning/Pyrex is so frickin' disheartening...
Good news? I'm sitting on some stuff that'll be on Antiques Roadshow in a decade or so!
Dollar Tree FTW
by Jeff (BGS) , A starter home in suburban Tempe, Thursday, July 23, 2026, 16:51 (1 hours, 59 minutes ago) @ bobbywal
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At night, the ice weasels come.
Made In Cookware
by Jason93 , Raining debris all over Europe, Thursday, July 23, 2026, 10:53 (7 hours, 57 minutes ago) @ Jay
I'm a big fan of Made-In, a direct to consumer brand featuring well-made stuff from Italy, France, USA, and Sweden. Apparently, there are no paid endorsements, but their stuff is used by Grant Achatz, Tom Colicchio, Stephanie Izard, and many others.
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I think the children like it when I "get down" verbally.
So true. As with so much else, items are built disposable.
by Joe I , Thursday, July 23, 2026, 10:47 (8 hours, 3 minutes ago) @ Jay
edited by Joe I, Thursday, July 23, 2026, 10:52
One pan manufacturer not in the independent list is Misen. My next pan is going to be one of their carbon nonstick. It helps to give it an easy initial seasoning, but these appear to provide about as good a balance as possible between avoiding PFAS chemicals and providing an excellent non-stick surface.
https://misen.com/products/carbon-nonstick-pan-deeper-12-inch
And I continue to love my entire collection of cast iron Lodge pans and enameled Le Creuset and Staub pots and pans.
Le Creuset
by San Pedro , Thursday, July 23, 2026, 10:35 (8 hours, 15 minutes ago) @ Jay
Our frying pan and large pots for pasta and stews, etc. are durable and good quality.
Our smaller stainless steel pots are All-Clad and have held up well for 15 years. Before we went with Le Creuset, we cycled through half a dozen shitty "Non stick" larger pots and frying pans. They truly blew and became non stick very quickly. Hard anodized my ass!