"Frank J Warner" > wrote in message
...
> My newly remodeled kitchen needs all new cookware and I can't make up
> my mind:
>
> All-Clad Stainless, 10 pc set for around $600.
> Calphalon One Hard Anodized, 10 pc set for around $550.
> Emerilware (made by All-Clad), 10 pc set for around $200.
>
> You can see all of these at http://www.chefsresource.com/cookware.html
>
> There are advantages to each. For instance, the All-Clad stainless set
> comes with steel lids, not glass, which I prefer (because glass breaks
> too easily) and appears to be the professional choice. The Calphalon
> anodized seems to be better for non-stick cooking. And the Emerilware
> has a much better price than the All-Clad although it's essentially the
> same stuff (but with glass lids and flared edges). Can there really be
> that much of a quality difference between the $600 and the $200
> All-Clad pots?
>

Here are the advantages I see for each choice:

All-Clad - vanity brand, looks good, will impress your guests, you will have
$600 less to spend on things that might get you into trouble

Calphalon One - Looks almost as good, will keep your hands busy washing it
because it can't go in the dishwasher, you will always have an excuse for
not being able to make a good pan sauce because of the non-stick coating

Emerilware - See "Calphalon One" plus if you have Tourette's Syndrome, you
will be able to pass off yelling things like "BAMMMM" and people will find
it charming (for a while)

By the way, why do you think that glass lids break easily? That is at odds
with the findings at Cook's Illustrated and my own experience.

If you are buying a fashion accessory for your kitchen and money is no
object, I would get the All-Clad. If you are simply buying new cookware,
then I would widen the search to include stainless cookware with
encapsulated disk bottoms such as Wolfgang Puck, Martha Stewart, and
Cuisinart among others. I wouldn't be without my cast iron skillet and a
porcelain coated cast iron Dutch oven or two.