"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> Thanks.
> I'm speaking here below only of pans that are NOT non-stick:
> Is there any reason one would purchase a hard-anodized pot; i.e. 4 qt.
> pot/pan , vs. a heavy stainless steel 4 qt. pot/pan like the Cuisinart or
> Kirkland heavy-duty pans/pots.
> I use mostly non-stick now, so I'm interested in the virtues of
> hard-anodized vs. the heavy-duty stainless.
> Thanks so much.
> Dee

Having started out in my cookware adventures many moons ago with Calphalon
on our wedding list, I wouldn't buy it now if I can get tri-ply stainless
for a similar price. The dark finish of anodized give you less visual
feedback on what's happening in the pan. Although neither finish is
non-stick, I get much better results and clean-up from stainless. Finally,
I've found that over the years the anodized coating wears off, leaving bare
aluminum. It's not a big deal, but nevertheless I don't like it. I still
use some of my original Calphalon (mainly my 5 Qt. Dutch oven), but most of
my collection has long since gone to storage or yard sales.

Remsleep