"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?
>
> I'm hoping one or more of you has experience with each of these and can
> give me your impressions (in addition to the reviews I've already read
> online). The nearest dealer for any of these is a two-hour drive from
> me so it's difficult to actually see them and hold them in person.
>
> -Frank
>
> --
> (email: change out to in)

Before you buy anything, heft a couple of the pans in a working position and
check the balance for you. If the pot/pan is too heavy or the handles are
poorly shaped for a comfortable grip or the bottom weight throws the balance
off, you aren't going to be comfortable using it. Buy from a brand that has
open stock. Everyone has different cooking habits. I might have to have a
12 inch skillet and you may never need anything larger than 10 inches.
Janet