On 9/17/04 2:13 PM, in article ,
" > wrote:

> In ne.food, Dan Logcher > wrote:
>
>> What are peoples thoughts on Calphalon? Does it work well with electric/
>> glasstop heat?
>
>
> No idea about electric glasstop.
>
> I got a few discontinued Calphalon pieces at Amazon really cheap. They
> are great. They're very simple and direct. Heavy duty thick aluminum,
> with black anodizing, and steel handles. The aluminum conducts heat very
> well, while the steel does not. The anodizing is extremely hard and
> smooth, The machining of the aluminum is well done, also contributing to
> the smooth interior surface. The steel handles are thin and perforated
> near the pot, so there is little cross-section for heat to get transmitted
> through.
>
> They are good shapes, making it easy to saute and to flip the stuff in the
> pan like the guys on TV.
>
> What I really like about them is that they rely on no gimmicks to be
> "good". Instead, their plain-jane basic design and construction quality
> make them Good. You can get them ungodly hot without worry. You can put
> them in the oven without worry. You can scrape the bottom with steel
> tools without worry.
>
> I expect to pass them down to my grandkids.


I love my two - a "soup pot" and a skillet (according to the labels I
received them under).

Useful little engines.
Cheryl