Q: Just wanted to have your opinion on calphalon cookwareI have (gray anodized) Calphalon pots, and hate them. They were treated with tender loving care, but the gray surface still wore off. Buy All-Clad!
A: Expensive cookware, such as All-Clad, provides significantly better performance than cheap cookware. Among other things, the former has no hot spots or cold spots, making for better cooking and simmering. I have the non-stick Calphalon and love it. I did have a gray anodized pan, but found that it stuck, (especially after i burnt oil in it. heh.) The non-stick pans are terriffic though. They heat great, and clean up fast! To me they were worth the money. I just found that I don't cook tomato based stuff in them like spagetti sauce in them that has to simmer, it has left a residue in one pan that I can not get out. I have since switched to stainless steel for those type of dishes. My cookware consists of a many years collection of thrift store, yard sale, rummage sale, auction sale finds plus a few hand-me downs. All time favorites are cast iron. Next is a T-fal griddle I bought at a yard sale for a buck. It looks like it has been through WWIII and back, but it does a great job on pancakes, etc. Revere Ware is fine if you like scrubbing copper bottoms. Unless you like spending a lot of money unnecessarily, it is best to stick to cast iron, stainless steel, or special teflon with an iron-clad guarantee. Most non-stick is not worth the powder to blow it up. Calphalon looks like a wasteof money to me. If I find it at a yard sale super cheap, I might try it--otherwise, no.
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