Urgent Help On Calphalon And Other Cookware

Q: My future mother-in-law is giving me $500 towards the cookware of my choice! (She knows I love pots!). I was all set to get a mess of Calphalon (the regular stuff - not non-stick), and was just told by a long-time user that she doesn't like it - doesn't clean well, damages easily, and doesn't cook all that well. I would like to hear from anyone with experience with Calphalon what you think, and any suggestions people might have for other kinds of cookware as substitutes - particularly for sauteing. I already have some Le Creuset which I love, but I want something which heats/cools quickly, unlike cast iron. My friend suggested checking out commercial grade pots but had no specific suggestions. Aesthetics are a concern, but not the only one. THanks for any help. You can respond to me here, or even better

A: I have a complete set of Calphalon and wish I had purchased Al-Clad. Calphalon (regular) cooks extremely fast and evenly but it is made of anodized aluminum and will discolor when used with highly acidic foods (tomato sauce, etc.). I am on my second 2.5 quart pot and that one is almost ready to be replaced (Calphalon will replace them free of charge of you complain). Al-Clad cookware is virtually identical to the Calphalon but the cooking surface is plated with stainless steel. This allows the aluminum to evenly distribute the heat and the stainless steel will not react to acidic foods (stainless steel will discolor with use, however, but the Calphalon discoloration is very noticable... the acidic food reacts with the aluminum and it "washes away" causing the pot to become the color of normal aluminum.) I spoke with the folks at Calphalon and they state that this is normal and that there is no way to prevent it (aside from not cooking with tomatoes, etc.). Other people talk about "non-stick" cookware. I do not know of a single "professional" cook that uses non-stick. If you're careful, any cookware can be used without food sticking. My advice: buy the Al-Clad (yes, it is more expensive than Calphalon). You can find it mailorder through Williams Sonoma. I can supply their phone number if you can't find a local source. I have a whole set of regular Calphalon, and I find no problem with it. I find it heats evenly, can be stuck in the oven, and cleans easily. I haven't had a problem with discoloration yet, but then again I've been only using them about a year. The saute pan I use the most is a Calphalon non-stick pan, which I like very much. Another person said that most professional chefs don't use non-stick, b/c most pans can be non-stick if you use them properly. I would say, however, a lot of professional chefs doing spa cooking use non-stick, b/c no oil is required. So if you're a low fat eater like I am, non-stick is a good buy. I would tell you to spread your money around and buy different pots and pans. I use Revereware for boiling water, Le Creuset for making tomato sauces and stews, Calphalon non-stick skillets for sauteing, cast iron for blackened fish, etc. Each kind of cookware has its own purpose. My brother has All-Clad and likes it, but he says it discolors easily and isn't that easy to clean. I have to admit I would love to have some All-Clad though. I registered for them but no one gave them to me. Oh well. One day...

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