We were in a store yesterday and they carry the Culinary Institute cookware.
It is a 7 ply construction with a copper layer between aluminum between
stainless. I was impressed with the weight of it. Is anyone here using it?
The 12" fry pan is $115 versus the All Clad copper core of $230.

http://www.metrokitchen.com/category...ction-cookware

http://www.ciacook.com/main.taf?p=1,1,1

I did not look to see where it is made.

Edwin Pawlowski wrote:

> We were in a store yesterday and they carry the Culinary Institute cookware.
> It is a 7 ply construction with a copper layer between aluminum between
> stainless. I was impressed with the weight of it. Is anyone here using it?

CIA cookware? If we told you, we'd have to kill you.


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Blinky the Shark > wrote:

>Edwin Pawlowski wrote:

>> We were in a store yesterday and they carry the Culinary Institute cookware.
>> It is a 7 ply construction with a copper layer between aluminum between
>> stainless. I was impressed with the weight of it. Is anyone here using it?

>CIA cookware? If we told you, we'd have to kill you.

It looks smooth at first, but then you realize it's warped.

S.

On Aug 6, 11:04�pm, "Edwin Pawlowski" > wrote:
> We were in a store yesterday and they carry the Culinary Institute cookware.
> It is a 7 ply construction with a copper layer between aluminum between
> stainless. �I was impressed with the weight of it. �Is anyone here using it?
> The 12" fry pan is $115 versus the All Clad copper core of $230.
>
> http://www.metrokitchen.com/category...ction-cookware
>
> http://www.ciacook.com/main.taf?p=1,1,1
>
> I did not look to see where it is made.

Multilayered laminated sides on a pot make no sense... no one cooks on
pot sides... it's simply marketing hype for those who don't/can't
cook. Those pot handles and especially their placement are very poor
ergonomically.

There is really no reason to keep looking for cookware, nothing comes
close to PIAZZA perfection.

http://www.bakedeco.com/Signature_se...-duraware.html

On Aug 7, 5:42*am, Sheldon > wrote:
> On Aug 6, 11:04 pm, "Edwin Pawlowski" > wrote:
>
> > We were in a store yesterday and they carry the Culinary Institute cookware.
> > It is a 7 ply construction with a copper layer between aluminum between
> > stainless. I was impressed with the weight of it. Is anyone here using it?
> > The 12" fry pan is $115 versus the All Clad copper core of $230.
>
> >http://www.metrokitchen.com/category...ction-cookware
>
> >http://www.ciacook.com/main.taf?p=1,1,1
>
> > I did not look to see where it is made.
>
> Multilayered laminated sides on a pot make no sense... no one cooks on
> pot sides... it's simply marketing hype for those who don't/can't
> cook. *Those pot handles and especially their placement are very poor
> ergonomically.
>
> There is really no reason to keep looking for cookware, nothing comes
> close to PIAZZA perfection.
>
> http://www.bakedeco.com/Signature_se...iazza-duraware....

most if not all profession chefs use multi-layered cookware. and why?
because you don't just cook on the bottom. have you ever cooked pr dp
you simply like spewing nonsense?