In article >, Vox Humana
> wrote:

> "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

Money is not an object; I have plenty enough to get me into trouble.
Quality, and knowing that I have the best tool I can afford, is the
issue here.


> 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.

Unfortunately, I came by my money later in life than many other folks.
My hands don't grip as well as they used to, and I drop things more
easily than when I was younger. I do not have to be as careful with a
metal lid, and I like the satisfying clang it makes when it seats
properly on the pan.


> 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.

I have a varied collection of other cookware, everything from treasured
cast iron skillets and dutch ovens to specialty items such as
aebleskiver pans. What I hope to achieve with this purchase is to
replace a hodge-podge of ordinary cookware gathered over the years from
Wal-Mart, Sears, supermarkets and other places with a high-quality
matched set good enough for both display and heavy use.

-Frank

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