Is There A Faq For Calphalon Cookware?
Q: Is there a FAQ for Calphalon cookware? There are a few pieces at a few department stores around town that are priced at "introductory pieces" prices, which are ~50% off retail. I am impressed with the thickness of Calphalon pans and skillets but object vehemently to their pricing to dealers. NO dealer will discount and each has told me that they would lose their Calphalon franchise if they were caught discounting. This reminds me of the same practice that Cuisinart had back in the mid-70s and they were busted in a class action suit by someone in New York City. There are a couple of clones on the market that are, on inspection, nearly identical to the Calphalon. J.C. Penny sells Meyer Professional cookware that is nearly an exact replica of Calphalon except they have given the extra of placing helper handles on all of their sauce pans. The thickness is identical and the aluminum anodizing appears identical. They have an 8 or 10 piece set priced at $169.95 which I can get for 25% off in December when they have one of their frequent 25% off every- thing sales weekends. The Meyer Professional cookware, like the Calphalon, has cast handles riveted to the cookware. Thanks for any info, especially from those of you who are using Cal- phalon.
A: I'm not going to make any specifc recommendations, but I do recommend not buying a whole set of the same thing. Different types of cookware are good for different things. I've got cast-iron, calphalon (sp?), aluminum, stainless (mostly only in saucepans), enamelled iron, and probably other things I can't think of right now. They all have their own strengths and weaknesses, and I use different ones for different purposes. My advice to you is to buy things one at a time and use each for awhile before passing judgement.
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