Need advice on buying nice Calphalon Cookware..

[FortFunFoSho]

Commercial Hard Anodized

or
Try Ply stainless

????

 

[N8Magic]

Le Creuset

Check this stuff out. It can get pretty spendy for certain pieces, but it's well worth it.

 

[FortFunFoSho]

I get a good deal on Calphalon so I am trying to stick with it...

 

[rgwalt]

Are you going to get the non-stick surface on the commercial hard anodized?

I'm personally partial to the hard anodized aluminum over the stainless. The tri-ply stainless has an aluminum plate sandwiched in the bottom to spread the heat. The advantage of stainless is that it holds the heat better than aluminum, so it keeps a more constant temperature. Aluminum conducts heat better and faster than stainless. Also, the surface is easier to maintain and keep clean.

When I get out of school and have a real job, I plan on getting a set of the commercial hard anodized with the non-stick finish.

Ryan

 

[Hayabusa Rider]

Whatever you do, don't ever, ever put anodized cookware in the dishwasher. It eventually wears off anyway, and that really hastens the process. I am getting an All-Clad saucier delivered. Stainless in and out. Lower maintenance

 

[FortFunFoSho]

I dont think I can get the non-stick.

I have been told it is better to get a non non-stick pan....

 

[glen]

Professional equiptment is better and less expensive:
http://www.restaurantequipment.com/frypans.htm

 

[mss242]

i think the hard anodized is basically non-stick by default. I have several calphalon hard-anodized pans and a whole cuisinart try-ply set as well. I think that both sets have their virtues; I use the try ply for most things, but you can't beat my calphalon omelette pan for eggs. I also think the calphalon is great for cooking rice.

 

[FortFunFoSho]

Maybe instead of getting a set I should just mix and match huh???

 

[AndrewR]

Originally posted by: FortFunFoSho
Maybe instead of getting a set I should just mix and match huh???

I would (and have). Why are you buying cookware? If you don't know what you need, it's hard to shop for it without wasting your money or buying the wrong stuff. If you don't cook much, there's not much point in spending a lot of money, but if you plan on cooking well and often, buy good stuff that will last (or buy the restaurant stuff posted above -- I'm sorely tempted by that for some frying pans).

If you are just starting out, it might even be better to buy some Revereware and see how it works THEN figure out what you like and/or need before buying high quality cookware. The best I've used is the All-Clad Masterchef line which has aluminum outside with stainless inside. It's AWESOME but quite expensive.

 

[glen]

Why not something better than Calphalon that costs about what Reverware does?
Real chefs cook with these pans:
http://www.restaurantequipment.com/frypans.htm

 

[FortFunFoSho]

Ok I can get Calphalon at a very good deal. Which is why I am looking at that company.

I cxook a good amount but have never had the chance or need to buy cookware. Now I do and am going to.

So go with the commercial hard anodized?

 

[glen]

Originally posted by: FortFunFoSho
Ok I can get Calphalon at a very good deal. Which is why I am looking at that company.

I cxook a good amount but have never had the chance or need to buy cookware. Now I do and am going to.

So go with the commercial hard anodized?

Hit that web site I posted, and grab the 10" Ceramiguard pan for $27.70.
If you like it, grab a few more including some uncoated.

 

[Konigin]

Originally posted by: FortFunFoSho
Ok I can get Calphalon at a very good deal. Which is why I am looking at that company.

I cxook a good amount but have never had the chance or need to buy cookware. Now I do and am going to.

So go with the commercial hard anodized?

Yes, you'll love them