I've done my research. I know what I want. I can't figure out what in
gods name is up with the Calphalon lines of cookware. The one line I
was looking at, the Contemporary, I THOUGHT was anodized cookware. Then
I reread the description today in Macy's and realize that it's anodized
OUTSIDE and non-stick inside.

So, Calphalon One comes in anodized/treated inside, but also comes in
non-stock. And the Simply Calphalon is the same as Calphalon Cont. with
slightly lower quality. Then there's the two stainless steel that for
all intensive purposes are the same thing with just the shape and price
being different from what I can tell.

I feel like there's no way for me to make an educated decision about
this because I can't tell what is what with the lines. What I DO know
is All-Clad is a bit more expensive then I want.

I know that 'sets' are frowned upon in this group, but I plan on getting
a set and adding to it with other pieces (8-10 piece set) then going
from there since two pans of the set that I would buy are as much as the
set is if purchased seperately.

So...can anyone clear up what each Calphalon line is able to do (Move to
oven, brown well, etc) and any assistance on this? I'm kind of time
restricted because of coupons/wedding registry related things and I'd
like to get the 20-30% off I can using those things instead of paying a
higher price.

Thanks in advance.

"Necro" > wrote in message news:JVUEe.5473$dM3.805@trnddc04...
> I've done my research. I know what I want. I can't figure out what in
> gods name is up with the Calphalon lines of cookware. The one line I
> was looking at, the Contemporary, I THOUGHT was anodized cookware. Then
> I reread the description today in Macy's and realize that it's anodized
> OUTSIDE and non-stick inside.
>
> So, Calphalon One comes in anodized/treated inside, but also comes in
> non-stock. And the Simply Calphalon is the same as Calphalon Cont. with
> slightly lower quality. Then there's the two stainless steel that for
> all intensive purposes are the same thing with just the shape and price
> being different from what I can tell.
>
> I feel like there's no way for me to make an educated decision about
> this because I can't tell what is what with the lines. What I DO know
> is All-Clad is a bit more expensive then I want.
>
> I know that 'sets' are frowned upon in this group, but I plan on getting
> a set and adding to it with other pieces (8-10 piece set) then going
> from there since two pans of the set that I would buy are as much as the
> set is if purchased seperately.
>
> So...can anyone clear up what each Calphalon line is able to do (Move to
> oven, brown well, etc) and any assistance on this? I'm kind of time
> restricted because of coupons/wedding registry related things and I'd
> like to get the 20-30% off I can using those things instead of paying a
> higher price.
>
> Thanks in advance.

Personally, I don't like anodized aluminum. You can't put it in the
dishwasher and that makes it a no-go. Once it gets stained or discolored,
you really can't clean it or restore it to it's original condition. It is
slightly reactive. I also don't like non-stick because it shouldn't be put
under the broiler, and even the best non-stick has a limited life. I have a
couple omelet pans that are non-stick that I only pull out for specific uses
so I don't consider them "everyday" cookware and could easily do without
them.

That leaves stainless. I would not get a set of cookware unless the handles
were 100% metal because I like to put my cookware in very hot ovens and
under the broiler. So, If there is a stainless set with metal handles, I
would get that. Stainless with either a hefty metal disk or fully clad will
give you good results. It will brown well, heat evenly, clean-up well, go
in the dishwasher, is non-reactive, has no coating to wear or scratch, and
can go into a hot oven or under the broiler. Furthermore, a bit of
Barkeeper's Friend and a scrub, or a treatment with oven cleaner will return
it to like-new condition.

As for the "sets" I'm with you. You don't have to get a crazy set of 100
pieces, but usually you can get several sensible pieces for the cost of two
or three open-stock pieces. I also think that All-Clad is too expensive. I
would use the coupons for something else and get a set of cookware
elsewhere. For instance, I have the Wolfgang Puck stainless from HSN.com.
It is wonderful and a fraction of the price of other vanity brands of
cookware. Others here recommend the Cook's Essential line from QVC. Sam's
club has a really nice looking set of fully clad (tri-ply) cookware for
about $98 which is probably on their website (samsclub.com). Costco has a
decent set of stainless cookware. K-Mart has two lines of Martha Stewart
cookware - disk and fully clad. Sur La Table has a decent set of
house-brand cookware which you can see at surlatable.com

Vox Humana wrote:
> "Necro" > wrote in message news:JVUEe.5473$dM3.805@trnddc04...
>
>>I've done my research. I know what I want. I can't figure out what in
>>gods name is up with the Calphalon lines of cookware. The one line I
>>was looking at, the Contemporary, I THOUGHT was anodized cookware. Then
>>I reread the description today in Macy's and realize that it's anodized
>>OUTSIDE and non-stick inside.
>>
>>So, Calphalon One comes in anodized/treated inside, but also comes in
>>non-stock. And the Simply Calphalon is the same as Calphalon Cont. with
>>slightly lower quality. Then there's the two stainless steel that for
>>all intensive purposes are the same thing with just the shape and price
>>being different from what I can tell.
>>
>>I feel like there's no way for me to make an educated decision about
>>this because I can't tell what is what with the lines. What I DO know
>>is All-Clad is a bit more expensive then I want.
>>
>>I know that 'sets' are frowned upon in this group, but I plan on getting
>>a set and adding to it with other pieces (8-10 piece set) then going
>>from there since two pans of the set that I would buy are as much as the
>>set is if purchased seperately.
>>
>>So...can anyone clear up what each Calphalon line is able to do (Move to
>>oven, brown well, etc) and any assistance on this? I'm kind of time
>>restricted because of coupons/wedding registry related things and I'd
>>like to get the 20-30% off I can using those things instead of paying a
>>higher price.
>>
>>Thanks in advance.
>
>
> Personally, I don't like anodized aluminum. You can't put it in the
> dishwasher and that makes it a no-go. Once it gets stained or discolored,
> you really can't clean it or restore it to it's original condition. It is
> slightly reactive. I also don't like non-stick because it shouldn't be put
> under the broiler, and even the best non-stick has a limited life. I have a
> couple omelet pans that are non-stick that I only pull out for specific uses
> so I don't consider them "everyday" cookware and could easily do without
> them.
>
> That leaves stainless. I would not get a set of cookware unless the handles
> were 100% metal because I like to put my cookware in very hot ovens and
> under the broiler. So, If there is a stainless set with metal handles, I
> would get that. Stainless with either a hefty metal disk or fully clad will
> give you good results. It will brown well, heat evenly, clean-up well, go
> in the dishwasher, is non-reactive, has no coating to wear or scratch, and
> can go into a hot oven or under the broiler. Furthermore, a bit of
> Barkeeper's Friend and a scrub, or a treatment with oven cleaner will return
> it to like-new condition.
>
> As for the "sets" I'm with you. You don't have to get a crazy set of 100
> pieces, but usually you can get several sensible pieces for the cost of two
> or three open-stock pieces. I also think that All-Clad is too expensive. I
> would use the coupons for something else and get a set of cookware
> elsewhere. For instance, I have the Wolfgang Puck stainless from HSN.com.
> It is wonderful and a fraction of the price of other vanity brands of
> cookware. Others here recommend the Cook's Essential line from QVC. Sam's
> club has a really nice looking set of fully clad (tri-ply) cookware for
> about $98 which is probably on their website (samsclub.com). Costco has a
> decent set of stainless cookware. K-Mart has two lines of Martha Stewart
> cookware - disk and fully clad. Sur La Table has a decent set of
> house-brand cookware which you can see at surlatable.com
>
>
I think you have the right of it. Costco for a short time had a nice
set or fully clad for pretty cheap; it worked out very well for me -
their current set has disks, I think.

The only pots/pans I use outside of the Costco set are a cheap, thin
stainless stockpot with a strainer insert for pasta, two larger pots for
big crowds or brining the Thanksgiving turkey, and a small frying
pan for toasting pine nuts and spices.

I do all the roasts in the BBQ outside, prefering the smoke flavor to
the pan juices; if you roast indoors, you would want a roasting pan as well.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Louis Cohen wrote:

> I think you have the right of it. Costco for a short time had a nice
> set or fully clad for pretty cheap; it worked out very well for me -
> their current set has disks, I think.
>
Yes, their current set has nice thick bottoms. But I'm really surprised
that they dropped the fully clad ones - they're terrific pans. I like them
so much, that I bought a set for each of my kids, and a second set for
myself!
Up until recently, the same pans (under a different name) were available in
the UK (at much higher prices, though) and I had intended to get a few more
pieces, but I haven't seen them lately. Perhaps the Italian manufacturer
went out of business?

Sheila

"Louis Cohen" > wrote in message
...
> Vox Humana wrote:
> > "Necro" > wrote in message news:JVUEe.5473$dM3.805@trnddc04...
> >
> I think you have the right of it. Costco for a short time had a nice
> set or fully clad for pretty cheap; it worked out very well for me -
> their current set has disks, I think.
>
> The only pots/pans I use outside of the Costco set are a cheap, thin
> stainless stockpot with a strainer insert for pasta, two larger pots for
> big crowds or brining the Thanksgiving turkey, and a small frying
> pan for toasting pine nuts and spices.
>
> I do all the roasts in the BBQ outside, prefering the smoke flavor to
> the pan juices; if you roast indoors, you would want a roasting pan as
well.
>

That set from Costco was wonderful. I don't know why they replaced it as
the new one isn't quite as nice. However, I was at Sam's yesterday and
their house brand of Tri-Ply cookware looked top notch and the price was
unbeatable at just under $100.

My very favorite piece of cookware, bar none, is an 11 inch cast iron
skillet. It was a gift, but I bet it was under $20. I agree with adding a
roaster and an inexpensive stockpot. I got a 8 quart stock pot with pasta
insert and steamer as part of my WP set and later added a 4 quart covered
pot. That pretty well fulfills all my needs. If I had a big family, I
would add a large porcelain coated cast iron Dutch oven.

"S Viemeister" > wrote in message
...
> Louis Cohen wrote:
>
>> I think you have the right of it. Costco for a short time had a nice
>> set or fully clad for pretty cheap; it worked out very well for me -
>> their current set has disks, I think.
>>
> Yes, their current set has nice thick bottoms. But I'm really surprised
> that they dropped the fully clad ones - they're terrific pans. I like
> them
> so much, that I bought a set for each of my kids, and a second set for
> myself!
> Up until recently, the same pans (under a different name) were available
> in
> the UK (at much higher prices, though) and I had intended to get a few
> more
> pieces, but I haven't seen them lately. Perhaps the Italian manufacturer
> went out of business?
>
> Sheila

Just within the last week or so I bought these. I'm not sure what you mean
by 'fully clad.' Can you educate me?

http://www.costco.com/Browse/Product...av=&cat=&s= 1

I had previously purchased their anodized set - not this particular one -
but a set also for $199 probably not much more than 18 months ago, if that.
http://www.costco.com/Browse/Product...av=&cat=&s= 1

After using the anodized set, I decided tthat they weren't really what I
want, so I would try the stainless steel, but this particular set called my
name, after looking for some time in all the stores for various brands and
prices. I've only used one pot, the largest (last night), but I really
like it much better than the anodized pot of the same size.

Dee

Dee Randall wrote:

>
> Just within the last week or so I bought these. I'm not sure what you mean
> by 'fully clad.' Can you educate me?
>
> http://www.costco.com/Browse/Product...av=&cat=&s= 1
>
Yes, I've seen those - they're very nice pans, and I have a few of that
type - but I like the fully-clad ones even more.

The pans you have are stainless on the sides, with a good thick
copper/aluminium base.

The fully-clad pans are stainless inside and out, with a central core of
aluminium which goes all the way up the sides, rather than just on the
bottom.

Sheila

"S Viemeister" > wrote in message
...
> Dee Randall wrote:
>
>>
>> Just within the last week or so I bought these. I'm not sure what you
>> mean
>> by 'fully clad.' Can you educate me?
>>
>> http://www.costco.com/Browse/Product...av=&cat=&s= 1
>>
> Yes, I've seen those - they're very nice pans, and I have a few of that
> type - but I like the fully-clad ones even more.
>
> The pans you have are stainless on the sides, with a good thick
> copper/aluminium base.
>
> The fully-clad pans are stainless inside and out, with a central core of
> aluminium which goes all the way up the sides, rather than just on the
> bottom.
>
> Sheila

Thanks for the answer. I didn't suspect this was the difference at all.
That's very interesting. While I was on a short trip a few weeks ago, I
stopped at a lot of kitchen stores and looked at all-clad (the brand) and I
wasn't particulary in love with the design, nor the 'weight' of the pan
itself, but most of all, I noticed a little rim around the bottom that
looked to me that it wasn't secure enough to keep 'food goodies, spills,
etc' out of that rim, and that it was a catch all place that wouldn't be
easy to clean up. It also seemed to me that the design of this lip looked
shoddy. Just my un-expert opinion. Anyway, I was glad that I didn't want
to spend that kind of money for 'the best' because I didn't believe it at
all.
What you have added makes me more knowledgeable, I appreciate it.
Dee

If you decide that Calphalon is not what you want after all. Take a
look at Sitram. It's stainless. Most of it is induction compliant. They
have really good sets and a huge open stock selection. It's better than
All-Clad for about half the money. You can see 6 pages of it at Amazon
but look around for better pricing. I believe they are the largest
commercial pot/pan manufacturer in France.