>>"Rodney Myrvaagnes" > wrote in message
>>> All my conclusions are based on use over years. Calphalon saute pans
>>> are actually quite heavy and are much thicker than any of the CI pans.
>>> Heat conductivity is different for each metal.
>>>
>>> A thick copper pan would no doubt have better distribution properties
>>> than any of these. It still would not be a substitute for the CI for
>>> some things. It would replace the Calphalon if it had a lid that
>>> sealed well.
>>
>>OK, we agree so far.
>>
>>>
>>> I did not mean that I don't like the CI pans. I actually use them for
>>> more things than the aluminum. None of these is perfect for
>>> everything.
>>
>>But you did surmise that the Griswold would not perform as well. They have
>>such a reputation of quality, I'd be reluctant to make a conclusion based on
>
>>the weight of the pan. Casting alloys, porosity, wall thickness all come
>>into play. Maybe the Griswold thing is a myth, but until you try it, I'm
>>not accepting your conclusions.
>>
>I have no problem with that. The Griswold I have is the 8 inch, as is
>the rough Wagners that I weighed and just ground. They are not enough
>larger than the burner to make the heat transmission differences, if
>any, evident.
>
>What is immediately evident is that the 11 3/4 inch Wagners has
>noticeable unevenness, and that, heavy as it is, the bottom is thinner
>than the Calphalon saute pan, either size. BTW, the large Calphalon is
>no lightweight either, but it has a second handle on the other side.
>
>Between the 8-in pans, the Griswold is more finely finished overall,
>and I could believe, without a way of checking, that the casting is
>more uniform, more bubblefree, etc.
>
>It would matter more in the large size, if true.
>
>One undeniable advantage of the Griswold would be quicker response to
>heat changes, but when that is important the Calphalon has it all over
>either of them.
>
>I don't see enough potential benefit to look for a large Griswold. I
>will continue to use both 8-inch pans and report if I can tell any
>difference in use, but I am not going to undertake ascientific double
>blind experiment.
>
>
>
>Rodney Myrvaagnes NYC
>
>Let's Put the XXX back in Xmas
>
I have a set of Le Creuset that I love, and a set of stainless steel pots - so
I was set.
Then friends gave me some Pampered Chef non-stick pots and pans that they
couldn't sell at a garage sale. Now, another friend will be getting rid of his
mother's Calphalon. At first I said no, but should I take them? I would pay
him for them as he is in dire straits. I really don't need more pots and pans
but are these good? His mom was my second mom when I was far away from my mom.

Merry Christmas!