In ne.food, Dan Logcher > wrote:

> What are peoples thoughts on Calphalon? Does it work well with electric/
> glasstop heat?


No idea about electric glasstop.

I got a few discontinued Calphalon pieces at Amazon really cheap. They
are great. They're very simple and direct. Heavy duty thick aluminum,
with black anodizing, and steel handles. The aluminum conducts heat very
well, while the steel does not. The anodizing is extremely hard and
smooth, The machining of the aluminum is well done, also contributing to
the smooth interior surface. The steel handles are thin and perforated
near the pot, so there is little cross-section for heat to get transmitted
through.

They are good shapes, making it easy to saute and to flip the stuff in the
pan like the guys on TV.

What I really like about them is that they rely on no gimmicks to be
"good". Instead, their plain-jane basic design and construction quality
make them Good. You can get them ungodly hot without worry. You can put
them in the oven without worry. You can scrape the bottom with steel
tools without worry.

I expect to pass them down to my grandkids.

--
....I'm an air-conditioned gypsy...

- The Who

In ne.food, Dan Logcher > wrote:

> What are peoples thoughts on Calphalon? Does it work well with electric/
> glasstop heat?


No idea about electric glasstop.

I got a few discontinued Calphalon pieces at Amazon really cheap. They
are great. They're very simple and direct. Heavy duty thick aluminum,
with black anodizing, and steel handles. The aluminum conducts heat very
well, while the steel does not. The anodizing is extremely hard and
smooth, The machining of the aluminum is well done, also contributing to
the smooth interior surface. The steel handles are thin and perforated
near the pot, so there is little cross-section for heat to get transmitted
through.

They are good shapes, making it easy to saute and to flip the stuff in the
pan like the guys on TV.

What I really like about them is that they rely on no gimmicks to be
"good". Instead, their plain-jane basic design and construction quality
make them Good. You can get them ungodly hot without worry. You can put
them in the oven without worry. You can scrape the bottom with steel
tools without worry.

I expect to pass them down to my grandkids.

--
....I'm an air-conditioned gypsy...

- The Who

wrote:
> In ne.food, Dan Logcher > wrote:
>
> "good". Instead, their plain-jane basic design and construction quality
> make them Good. You can get them ungodly hot without worry. You can put
> them in the oven without worry. You can scrape the bottom with steel
> tools without worry.

Is there any worry about aluminum in general? I had thought scientists were
trying to like it to Alzheimer's.

--
Dan

wrote:
> In ne.food, Dan Logcher > wrote:
>
> "good". Instead, their plain-jane basic design and construction quality
> make them Good. You can get them ungodly hot without worry. You can put
> them in the oven without worry. You can scrape the bottom with steel
> tools without worry.

Is there any worry about aluminum in general? I had thought scientists were
trying to like it to Alzheimer's.

--
Dan

Not if the aluminum is on the outside of the pan - and the inside is
stainless. Some older pans
had aluminum on the inside - those are the ones to worry about.
"Dan Logcher" > wrote in message
...
> wrote:
> > In ne.food, Dan Logcher > wrote:
> >
> > "good". Instead, their plain-jane basic design and construction quality
> > make them Good. You can get them ungodly hot without worry. You can
put
> > them in the oven without worry. You can scrape the bottom with steel
> > tools without worry.
>
> Is there any worry about aluminum in general? I had thought scientists
were
> trying to like it to Alzheimer's.
>
> --
> Dan

Not if the aluminum is on the outside of the pan - and the inside is
stainless. Some older pans
had aluminum on the inside - those are the ones to worry about.
"Dan Logcher" > wrote in message
...
> wrote:
> > In ne.food, Dan Logcher > wrote:
> >
> > "good". Instead, their plain-jane basic design and construction quality
> > make them Good. You can get them ungodly hot without worry. You can
put
> > them in the oven without worry. You can scrape the bottom with steel
> > tools without worry.
>
> Is there any worry about aluminum in general? I had thought scientists
were
> trying to like it to Alzheimer's.
>
> --
> Dan

On 9/17/04 2:13 PM, in article ,
" > wrote:

> In ne.food, Dan Logcher > wrote:
>
>> What are peoples thoughts on Calphalon? Does it work well with electric/
>> glasstop heat?
>
>
> No idea about electric glasstop.
>
> I got a few discontinued Calphalon pieces at Amazon really cheap. They
> are great. They're very simple and direct. Heavy duty thick aluminum,
> with black anodizing, and steel handles. The aluminum conducts heat very
> well, while the steel does not. The anodizing is extremely hard and
> smooth, The machining of the aluminum is well done, also contributing to
> the smooth interior surface. The steel handles are thin and perforated
> near the pot, so there is little cross-section for heat to get transmitted
> through.
>
> They are good shapes, making it easy to saute and to flip the stuff in the
> pan like the guys on TV.
>
> What I really like about them is that they rely on no gimmicks to be
> "good". Instead, their plain-jane basic design and construction quality
> make them Good. You can get them ungodly hot without worry. You can put
> them in the oven without worry. You can scrape the bottom with steel
> tools without worry.
>
> I expect to pass them down to my grandkids.


I love my two - a "soup pot" and a skillet (according to the labels I
received them under).

Useful little engines.
Cheryl

On 9/17/04 2:13 PM, in article ,
" > wrote:

> In ne.food, Dan Logcher > wrote:
>
>> What are peoples thoughts on Calphalon? Does it work well with electric/
>> glasstop heat?
>
>
> No idea about electric glasstop.
>
> I got a few discontinued Calphalon pieces at Amazon really cheap. They
> are great. They're very simple and direct. Heavy duty thick aluminum,
> with black anodizing, and steel handles. The aluminum conducts heat very
> well, while the steel does not. The anodizing is extremely hard and
> smooth, The machining of the aluminum is well done, also contributing to
> the smooth interior surface. The steel handles are thin and perforated
> near the pot, so there is little cross-section for heat to get transmitted
> through.
>
> They are good shapes, making it easy to saute and to flip the stuff in the
> pan like the guys on TV.
>
> What I really like about them is that they rely on no gimmicks to be
> "good". Instead, their plain-jane basic design and construction quality
> make them Good. You can get them ungodly hot without worry. You can put
> them in the oven without worry. You can scrape the bottom with steel
> tools without worry.
>
> I expect to pass them down to my grandkids.


I love my two - a "soup pot" and a skillet (according to the labels I
received them under).

Useful little engines.
Cheryl

writes:

> I expect to pass them down to my grandkids.

They're great pans, but the anodized layer does eventually wear off. I
have one of the 3.5 qt Windsor pots (a slightly older model, with the
solid handle attachment instead of the modern perforated one), and
after five years of heavy use (daily cooking in a six-adult household,
plus a 10-20 person dinner party every week), the bottom half of the
inside is down to bare aluminum. Still entirely usable, but not quite
as nice. My mother has experienced the same thing, as well as quickly
stripping the anodizing off of one by setting sugar syrup to boil in
it and then falling asleep...

I'm curious to try the Calphalon One line, even though I've mostly
been using the hard-anodized rather than the nonstick up to this
point (with the exception of the crepe pan, which is absolutely the
most non-stick non-stick pan I've ever tried).

- Nathan

writes:

> I expect to pass them down to my grandkids.

They're great pans, but the anodized layer does eventually wear off. I
have one of the 3.5 qt Windsor pots (a slightly older model, with the
solid handle attachment instead of the modern perforated one), and
after five years of heavy use (daily cooking in a six-adult household,
plus a 10-20 person dinner party every week), the bottom half of the
inside is down to bare aluminum. Still entirely usable, but not quite
as nice. My mother has experienced the same thing, as well as quickly
stripping the anodizing off of one by setting sugar syrup to boil in
it and then falling asleep...

I'm curious to try the Calphalon One line, even though I've mostly
been using the hard-anodized rather than the nonstick up to this
point (with the exception of the crepe pan, which is absolutely the
most non-stick non-stick pan I've ever tried).

- Nathan