Q: We are about ready to purchase a new set of non-stick cookware. Our current set (Steelon) proved to be a real problem to clean and I don't want to duplicate that problem. I know that I want heavy cookware that cooks evenly, does not stick, is easy to clean, and lasts more than two years. Price is not a problem. Any recommendations?
A: Your search is over......Scan Pan....Scan Pan.....Scan Pan! Pricey but worth every penny...best cooking pans I have ever seen! Buy your last set of pans! I recommend Calphalon' s nonstick cookware very highly. I love it, and use it all the time. It's extremely easy to clean, and several pieces have lasted several years for me--and I expect them to keep going for a long time. I have a Chantal nonstick pan I like too, but I prefer the Calphalon because you can heat it first (as you would a regular pan, for sauteing), which Chantal warns you against. I find it slightly annoying to have to treat this one pan differently. (Perhaps technically you're not supposed to preheat the Calphalon, but it hasn't caused me any problems). Then again, with Calphalon you can't use metal utensils, and with Chantal you can--maybe that would be a bigger consideration for you. I went through this a few months ago. In the end, I wound up with Analon. It is similar to Calphalon but I like the handles *much* better ... and that's a major issue for me. I have several different pans and I love them all. They cook supurbly (which shocked me because I've always thought "no-stick" was a cheat and not as good at cooking anyway ... I'm castiron born and bread!). And so far, cleaning is practically like just blowing them clean ... I couldn't be happier with them. I would recommend that you hang them, though, which I hadn't done before.