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Thread: I need new cookware

  1. #1
    sf Guest

    Default I need new cookware


    .... and Macy's has a sale tomorrow. I'll have a choice between
    Calpholon, Analon and All Clad. If the All Clad isn't copper core
    should I bother? The Analon looks pretty good, nice heft... Calpholon
    is the dark one, which is what I need the way I scorch my pans cooking
    with gas (and I barely crank it up to medium).

    I know All Clad is the leading favorite in most discussion groups, I
    have *old* Calpholon (it's nice and thick) that I still love and I
    know nothing about Analon. What's your experience with them?

    TIA

    --

    Never trust a dog to watch your food.

  2. #2
    ravenlynne Guest

    Default Re: I need new cookware

    On 11/15/2010 5:21 PM, sf wrote:
    >
    > ... and Macy's has a sale tomorrow. I'll have a choice between
    > Calpholon, Analon and All Clad. If the All Clad isn't copper core
    > should I bother? The Analon looks pretty good, nice heft... Calpholon
    > is the dark one, which is what I need the way I scorch my pans cooking
    > with gas (and I barely crank it up to medium).
    >
    > I know All Clad is the leading favorite in most discussion groups, I
    > have *old* Calpholon (it's nice and thick) that I still love and I
    > know nothing about Analon. What's your experience with them?
    >
    > TIA
    >


    I love my Calphalon stock pot but hate the sautee pan (teflon coated)
    that my MIL gave me.

    --
    Currently reading: The Chalice by Phil Rickman

  3. #3
    Sky Guest

    Default Re: I need new cookware

    On 11/15/2010 4:58 PM, ravenlynne wrote:
    > On 11/15/2010 5:21 PM, sf wrote:
    >>
    >> ... and Macy's has a sale tomorrow. I'll have a choice between
    >> Calpholon, Analon and All Clad. If the All Clad isn't copper core
    >> should I bother? The Analon looks pretty good, nice heft... Calpholon
    >> is the dark one, which is what I need the way I scorch my pans cooking
    >> with gas (and I barely crank it up to medium).
    >>
    >> I know All Clad is the leading favorite in most discussion groups, I
    >> have *old* Calpholon (it's nice and thick) that I still love and I
    >> know nothing about Analon. What's your experience with them?
    >>
    >> TIA
    >>

    >
    > I love my Calphalon stock pot but hate the sautee pan (teflon coated)
    > that my MIL gave me.
    >


    Ditto about the Calphalon saute pan! I have one that has those small
    'circles' on the cooking surface, and they're terrible. Non-stick my
    foot! If it were me, I'd stick (pun not intended with heavy, good
    quality stainless steel cookware, regardless of the make/model. In
    addition, it's always nice to have one or two (large & small) non-stick
    saute pans.

    Sky

    --

    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  4. #4
    Christine Dabney Guest

    Default Re: I need new cookware

    On Mon, 15 Nov 2010 14:21:44 -0800, sf <[email protected]> wrote:

    >
    >... and Macy's has a sale tomorrow. I'll have a choice between
    >Calpholon, Analon and All Clad. If the All Clad isn't copper core
    >should I bother? The Analon looks pretty good, nice heft... Calpholon
    >is the dark one, which is what I need the way I scorch my pans cooking
    >with gas (and I barely crank it up to medium).


    You don't need copper core. The MasterChef 2 is what I have, and it
    works just fine.
    >
    >I know All Clad is the leading favorite in most discussion groups, I
    >have *old* Calpholon (it's nice and thick) that I still love and I
    >know nothing about Analon. What's your experience with them?


    I am a big fan of All-Clad, ever since I started buying it back in the
    late 80s. Buy a piece and try it out....

    Christine
    ..
    --
    http://nightstirrings.blogspot.com

  5. #5
    Mr. Bill Guest

    Default Re: I need new cookware

    On Mon, 15 Nov 2010 17:26:49 -0600, Sky <[email protected]>
    wrote:

    >Ditto about the Calphalon saute pan! I have one that has those small
    >'circles' on the cooking surface, and they're terrible.


    That is why you need to purchase ScanPan products.


    Join me....a little fun, some ramblings and good recipes

    http://whstoneman.blogspot.com

  6. #6
    ravenlynne Guest

    Default Re: I need new cookware

    On 11/15/2010 6:26 PM, Sky wrote:
    > On 11/15/2010 4:58 PM, ravenlynne wrote:


    > Ditto about the Calphalon saute pan! I have one that has those small
    > 'circles' on the cooking surface, and they're terrible. Non-stick my
    > foot! If it were me, I'd stick (pun not intended with heavy, good
    > quality stainless steel cookware, regardless of the make/model. In
    > addition, it's always nice to have one or two (large & small) non-stick
    > saute pans.
    >
    > Sky
    >


    That's exactly my problem! Plus it's heavy and ungainly....they ONLY
    good thing about it is that it can go into the oven.


    --
    Currently reading: The Chalice by Phil Rickman

  7. #7
    Kent Guest

    Default Re: I need new cookware


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    >
    > ... and Macy's has a sale tomorrow. I'll have a choice between
    > Calpholon, Analon and All Clad. If the All Clad isn't copper core
    > should I bother? The Analon looks pretty good, nice heft... Calpholon
    > is the dark one, which is what I need the way I scorch my pans cooking
    > with gas (and I barely crank it up to medium).
    >
    > I know All Clad is the leading favorite in most discussion groups, I
    > have *old* Calpholon (it's nice and thick) that I still love and I
    > know nothing about Analon. What's your experience with them?
    >
    > TIA
    >
    > --

    I'd also look at the Kirkland cookware from Costco. The one thing I don't
    like on some of the All Clad pans is the lack of the pouring lip. My old
    Cuisinart cladded copper pans will pour one drop at a time. Some of the All
    Clad pans just won't. Most All Clad is aluminum cladded with stainless
    steel. The copper cladded varities are very pricey. Because of the "all
    clad" feature, they are heavier than they need to be I think. That's
    controversial, however. I'm dubious about the need to clad aluminium or
    copper up the sides of the pans. It adds to weight and does little else.
    Heat comes from the heating element on the pan bottom, not the side.

    Kent








  8. #8
    Julie Bove Guest

    Default Re: I need new cookware


    "Sky" <[email protected]> wrote in message
    news:[email protected]..
    > On 11/15/2010 4:58 PM, ravenlynne wrote:
    >> On 11/15/2010 5:21 PM, sf wrote:
    >>>
    >>> ... and Macy's has a sale tomorrow. I'll have a choice between
    >>> Calpholon, Analon and All Clad. If the All Clad isn't copper core
    >>> should I bother? The Analon looks pretty good, nice heft... Calpholon
    >>> is the dark one, which is what I need the way I scorch my pans cooking
    >>> with gas (and I barely crank it up to medium).
    >>>
    >>> I know All Clad is the leading favorite in most discussion groups, I
    >>> have *old* Calpholon (it's nice and thick) that I still love and I
    >>> know nothing about Analon. What's your experience with them?
    >>>
    >>> TIA
    >>>

    >>
    >> I love my Calphalon stock pot but hate the sautee pan (teflon coated)
    >> that my MIL gave me.
    >>

    >
    > Ditto about the Calphalon saute pan! I have one that has those small
    > 'circles' on the cooking surface, and they're terrible. Non-stick my
    > foot! If it were me, I'd stick (pun not intended with heavy, good
    > quality stainless steel cookware, regardless of the make/model. In
    > addition, it's always nice to have one or two (large & small) non-stick
    > saute pans.


    I have the big frying pan. I thought maybe I was doing something wrong
    because often my food sticks. But other than that I love it!



  9. #9
    Ed Pawlowski Guest

    Default Re: I need new cookware


    "Kent" <[email protected]> wrote
    > Most All Clad is aluminum cladded with stainless steel. The copper
    > cladded varities are very pricey. Because of the "all clad" feature, they
    > are heavier than they need to be I think. That's controversial, however.
    > I'm dubious about the need to clad aluminium or copper up the sides of the
    > pans. It adds to weight and does little else. Heat comes from the heating
    > element on the pan bottom, not the side.
    >
    > Kent


    The copper on All Clad is more show than go. Not thick enough to make a
    difference like you'd get with full copper cookware.

    As for going up the sides, you are correct in most cases. If you have a
    liquid, especially one prone to scorching, the even heat is a benefit.
    Browning a piece of meat though, it won't make any difference.

    To answer SF's original question, All Clad is excellent cookware and you
    won't be disappointed. Over priced, not the best value, but it is good
    stuff. The one piece we have is a "second" and was about half price. I'd
    never pay full price for it.


  10. #10
    [email protected] Guest

    Default Re: I need new cookware

    On Mon, 15 Nov 2010 17:26:49 -0600, Sky <[email protected]>
    wrote:

    >Ditto about the Calphalon saute pan! ....


    Calphalon (like Tramontina and Cuisinart, among othgers) makes
    multiple lines of pots and pans. If you don't specify which line
    you're referring to, discussion is pointless.

    -- Larry

  11. #11
    Steve Pope Guest

    Default Re: I need new cookware

    <[email protected]> wrote:

    >On Mon, 15 Nov 2010 17:26:49 -0600, Sky <[email protected]>


    >>Ditto about the Calphalon saute pan! ....


    >Calphalon (like Tramontina and Cuisinart, among others) makes
    >multiple lines of pots and pans. If you don't specify which line
    >you're referring to, discussion is pointless.


    Yeah, I was thinking the same thing.

    I believe from context Sky meant a non-stick Calphalon, as opposed
    to a stainless-steel Calphalon.


    Steve

  12. #12
    sf Guest

    Default Re: I need new cookware

    On Mon, 15 Nov 2010 22:26:40 -0500, "Ed Pawlowski"
    <[email protected]> wrote:

    > To answer SF's original question, All Clad is excellent cookware and you
    > won't be disappointed. Over priced, not the best value, but it is good
    > stuff. The one piece we have is a "second" and was about half price. I'd
    > never pay full price for it.


    Thanks, Ed... the sale price is pretty good for this All Clad set. I
    did find a web site today that sells seconds, but I think the per
    piece price on this set is way less than it would be if I bought from
    there and they don't have everything I want.

    What's it like cooking in a stainless steel fry pan? I remember my
    mother's Revereware and I hated it. Her Reverware was the stuff
    everyone seems to like here. Ugh. That's all I can think of when I
    think about ss. Everything sticks to the pan.

    --

    Never trust a dog to watch your food.

  13. #13
    Giusi Guest

    Default Re: I need new cookware


    "sf" <[email protected]> ha scritto nel messaggio
    > ... and Macy's has a sale tomorrow. I'll have a choice between
    > Calpholon, Analon and All Clad. If the All Clad isn't copper core
    > should I bother? The Analon looks pretty good, nice heft... Calpholon
    > is the dark one, which is what I need the way I scorch my pans cooking
    > with gas (and I barely crank it up to medium).
    >


    Don't buy sets. Buy different kinds for the different types of cooking.
    This set thing is for people who think more about what their kitchen looks
    like than what their food is like, IMO.



  14. #14
    Doug Freyburger Guest

    Default Re: I need new cookware

    sf wrote:
    >
    > What's it like cooking in a stainless steel fry pan? I remember my
    > mother's Revereware and I hated it. Her Reverware was the stuff
    > everyone seems to like here. Ugh. That's all I can think of when I
    > think about ss. Everything sticks to the pan.


    Good clad stainless frying pans are stick resistant with all that means.
    Try to treat them like they are nonstick and you set yourself up for
    tortured food. Not the same thing. With stick resistant you leave the
    food in place until it is cooked enough to release on its own then it's
    ready to turn and it releases easily plus the pan turns to easy wipre
    clean. Very different use strategy.

    The difference of Revereware is it is thin and light and has hot spots.
    It sticks because of the hot spots. Also not the same thing as stick
    resistant.

    Once I learned how to use stick resistant cookware I came to greatly
    prefer it.

  15. #15
    Ed Pawlowski Guest

    Default Re: I need new cookware


    "Doug Freyburger" <[email protected]> wrote in message
    news:ibthte$a46$[email protected]..
    > sf wrote:
    >>
    >> What's it like cooking in a stainless steel fry pan? I remember my
    >> mother's Revereware and I hated it. Her Reverware was the stuff
    >> everyone seems to like here. Ugh. That's all I can think of when I
    >> think about ss. Everything sticks to the pan.

    >
    > Good clad stainless frying pans are stick resistant with all that means.
    > Try to treat them like they are nonstick and you set yourself up for
    > tortured food. Not the same thing. With stick resistant you leave the
    > food in place until it is cooked enough to release on its own then it's
    > ready to turn and it releases easily plus the pan turns to easy wipre
    > clean. Very different use strategy.
    >
    > The difference of Revereware is it is thin and light and has hot spots.
    > It sticks because of the hot spots. Also not the same thing as stick
    > resistant.
    >
    > Once I learned how to use stick resistant cookware I came to greatly
    > prefer it.


    Only thing to add is that SS will give you some fond also. Deglaze and make
    a sauce. Adds lots of flavor to the meal and makes cleaning the pan a
    breeze.


  16. #16
    jmcquown Guest

    Default Re: I need new cookware


    "Ed Pawlowski" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "Doug Freyburger" <[email protected]> wrote in message
    > news:ibthte$a46$[email protected]..
    >> sf wrote:
    >>>
    >>> What's it like cooking in a stainless steel fry pan? I remember my
    >>> mother's Revereware and I hated it. Her Reverware was the stuff
    >>> everyone seems to like here. Ugh. That's all I can think of when I
    >>> think about ss. Everything sticks to the pan.

    >>
    >> Good clad stainless frying pans are stick resistant with all that means.

    (snippage)
    >>
    >> The difference of Revereware is it is thin and light and has hot spots.
    >> It sticks because of the hot spots. Also not the same thing as stick
    >> resistant.
    >>
    >> Once I learned how to use stick resistant cookware I came to greatly
    >> prefer it.

    >
    > Only thing to add is that SS will give you some fond also. Deglaze and
    > make a sauce. Adds lots of flavor to the meal and makes cleaning the pan
    > a breeze.

    I love my Revere Ware. I've got two sets... one was my mother's and is over
    60 years old. The other I bought in 1978 in preparation for moving out on
    my own. Sure, I have some non-stick skillets. They're cheap; not expensive
    All-Clad or Calphalon. They do the trick for quick cooking of salmon
    patties or scrambled eggs. But I have never had anything stick, I mean
    *really* stick, to SS Revere. You'll buy what you like and I hope you're
    happy with whatever decision you make. Ultimately it's you who is using it.
    So buy what makes you happy

    Jill


  17. #17
    itsjoannotjoann Guest

    Default Re: I need new cookware

    On Nov 16, 3:12*am, Doug Freyburger <dfrey...@yahoo.com> wrote:
    > sf wrote:
    >
    > > What's it like cooking in a stainless steel fry pan? *I remember my
    > > mother's Revereware and I hated it. *Her Reverware was the stuff
    > > everyone seems to like here. *Ugh. *That's all I can think of when I
    > > think about ss. *Everything sticks to the pan.

    >
    > Good clad stainless frying pans are stick resistant with all that means.
    > Try to treat them like they are nonstick and you set yourself up for
    > tortured food. *Not the same thing. *With stick resistant you leave the
    > food in place until it is cooked enough to release on its own then it's
    > ready to turn and it releases easily plus the pan turns to easy wipre
    > clean. *Very different use strategy.
    >
    > The difference of Revereware is it is thin and light and has hot spots.
    > It sticks because of the hot spots. *Also not the same thing as stick
    > resistant.
    >
    > Once I learned how to use stick resistant cookware I came to greatly
    > prefer it.


    >
    >

    I agree with Doug and Ed. I bought my new set of Calphalon
    Contemporary SS from Bed, Bath, and Beyond back in August. I did have
    a problem or two at first as I was still thinking Tef-lon and not
    remembering these are fully clad pans. The fry pans need to be up to
    temperature before frying anything and then you are rewarded with no
    sticking. Meats will easily release on their own and be turned
    effortlessly.

    If you have a BBB near you and a 20% off coupon that will knock a $100
    off a 13 piece set which I've enjoyed immensely. I do believe they
    are also running a bonus giveaway of some sort of pan and a $50 in-
    store gift card, too.

    I've used most all the pieces as they were the pans I would have
    bought anyway. The set comes with a covered 8 quart stock pot and
    stay cool handles for all the pans. I reeeeeeally like the handles as
    they are quite comfortable and hefty in the hand. Some sets I looked
    at I liked a lot but then they had little skinny handles and the full
    tri-clad pans are not feather weights so the Calphalon handles were
    much appreciated.

    Btw sf, I've ordered a wall mounted pot rack from that site you posted
    a few weeks ago. It was delivered yesterday and Thursday I will be
    teetering on a ladder with a level and a drill mounting it over my
    kitchen window!

  18. #18
    Doug Freyburger Guest

    Default Re: I need new cookware

    Giusi wrote:
    > "sf" <[email protected]> ha scritto nel messaggio:
    >
    >> ... and Macy's has a sale tomorrow. I'll have a choice between
    >> Calpholon, Analon and All Clad.

    >
    > Don't buy sets. Buy different kinds for the different types of cooking.
    > This set thing is for people who think more about what their kitchen looks
    > like than what their food is like, IMO.


    I think sets are for beginners. SF is not a beginner. But if the set
    has a good price and the items are ones SF would use just being a set is
    not enough reason to avoid it.

    My usual idea of a set is a starting point. In a year or two see which
    item has seen the most use. Then buy the absolute best item of that
    type possible. Lather rinse repeat every couple of years and you'll
    eventually have a collection that is not matched but that has superior
    performance and that will last you you life and your kids' lives.
    Alternate years converting your starter knife set the same way.

    If the All Clad is the one with the stainless exterior or the one with
    the aluminum exterior then they are the sort of quality that will not be
    beat and as long as the sizes are what SF wants it's a winning
    situation. If they are the high maintenance copper or anodized exterior
    they would not interest me - I want to severely limit any item that will
    not go into the dishwasher to the extent I dream of a dishwasher safe
    cast iron skillet replacement.

  19. #19
    Brooklyn1 Guest

    Default Re: I need new cookware

    "Giusi" wrote:
    >"sf" writes:
    >> ... and Macy's has a sale tomorrow. I'll have a choice between
    >> Calpholon, Analon and All Clad. If the All Clad isn't copper core
    >> should I bother? The Analon looks pretty good, nice heft... Calpholon
    >> is the dark one, which is what I need the way I scorch my pans cooking
    >> with gas (and I barely crank it up to medium).
    >>

    >
    >Don't buy sets. Buy different kinds for the different types of cooking.
    >This set thing is for people who think more about what their kitchen looks
    >like than what their food is like, IMO.


    'Zactly. Nobody needs a $300+ All-Crap for boiling water; pasta,
    stock, soup, stew. Department stores are not the best place to buy
    cookware, they tend to carry only the high mark-up designer
    merchandise that's touted on foodtv... there are much better buys on
    line from restaurant supply outfitters. And very first thing is to
    sit down and actually write a list of what one typically cooks. And
    multi clad side walls on pots is pure foolishness, no one cooks with
    pots laying on their sides.

  20. #20
    Steve Pope Guest

    Default Re: I need new cookware

    Doug Freyburger <[email protected]> wrote:

    >> "sf" <[email protected]> ha scritto nel messaggio:


    >>> ... and Macy's has a sale tomorrow. I'll have a choice between
    >>> Calpholon, Analon and All Clad.


    >I think sets are for beginners. SF is not a beginner. But if the set
    >has a good price and the items are ones SF would use just being a set is
    >not enough reason to avoid it.


    Sometimes the sale prices on a set are just too good to not consider
    them. You end up with a few seldom-used pieces, unfortunately.

    >My usual idea of a set is a starting point. In a year or two see which
    >item has seen the most use. Then buy the absolute best item of that
    >type possible. Lather rinse repeat every couple of years and you'll
    >eventually have a collection that is not matched but that has superior
    >performance and that will last you you life and your kids' lives.


    The problem as I see it is that you fundamentally want a few sautee
    pans of one construction, and a few pots/dutch ovens of a different
    construction. I don't see how you achieve this with a set.

    Yet the set pricing can give you six pieces for the price of two
    individual pieces. It's a conundrum.

    Steve

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