.... and Macy's has a sale tomorrow. I'll have a choice between
Calpholon, Analon and All Clad. If the All Clad isn't copper core
should I bother? The Analon looks pretty good, nice heft... Calpholon
is the dark one, which is what I need the way I scorch my pans cooking
with gas (and I barely crank it up to medium).

I know All Clad is the leading favorite in most discussion groups, I
have *old* Calpholon (it's nice and thick) that I still love and I
know nothing about Analon. What's your experience with them?

TIA

--

Never trust a dog to watch your food.

On 11/15/2010 5:21 PM, sf wrote:
>
> ... and Macy's has a sale tomorrow. I'll have a choice between
> Calpholon, Analon and All Clad. If the All Clad isn't copper core
> should I bother? The Analon looks pretty good, nice heft... Calpholon
> is the dark one, which is what I need the way I scorch my pans cooking
> with gas (and I barely crank it up to medium).
>
> I know All Clad is the leading favorite in most discussion groups, I
> have *old* Calpholon (it's nice and thick) that I still love and I
> know nothing about Analon. What's your experience with them?
>
> TIA
>

I love my Calphalon stock pot but hate the sautee pan (teflon coated)
that my MIL gave me.

--
Currently reading: The Chalice by Phil Rickman

On 11/15/2010 4:58 PM, ravenlynne wrote:
> On 11/15/2010 5:21 PM, sf wrote:
>>
>> ... and Macy's has a sale tomorrow. I'll have a choice between
>> Calpholon, Analon and All Clad. If the All Clad isn't copper core
>> should I bother? The Analon looks pretty good, nice heft... Calpholon
>> is the dark one, which is what I need the way I scorch my pans cooking
>> with gas (and I barely crank it up to medium).
>>
>> I know All Clad is the leading favorite in most discussion groups, I
>> have *old* Calpholon (it's nice and thick) that I still love and I
>> know nothing about Analon. What's your experience with them?
>>
>> TIA
>>
>
> I love my Calphalon stock pot but hate the sautee pan (teflon coated)
> that my MIL gave me.
>

Ditto about the Calphalon saute pan! I have one that has those small
'circles' on the cooking surface, and they're terrible. Non-stick my
foot! If it were me, I'd stick (pun not intended with heavy, good
quality stainless steel cookware, regardless of the make/model. In
addition, it's always nice to have one or two (large & small) non-stick
saute pans.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 11/15/2010 6:26 PM, Sky wrote:
> On 11/15/2010 4:58 PM, ravenlynne wrote:

> Ditto about the Calphalon saute pan! I have one that has those small
> 'circles' on the cooking surface, and they're terrible. Non-stick my
> foot! If it were me, I'd stick (pun not intended with heavy, good
> quality stainless steel cookware, regardless of the make/model. In
> addition, it's always nice to have one or two (large & small) non-stick
> saute pans.
>
> Sky
>

That's exactly my problem! Plus it's heavy and ungainly....they ONLY
good thing about it is that it can go into the oven.


--
Currently reading: The Chalice by Phil Rickman

"sf" > wrote in message
...
>
> ... and Macy's has a sale tomorrow. I'll have a choice between
> Calpholon, Analon and All Clad. If the All Clad isn't copper core
> should I bother? The Analon looks pretty good, nice heft... Calpholon
> is the dark one, which is what I need the way I scorch my pans cooking
> with gas (and I barely crank it up to medium).
>
> I know All Clad is the leading favorite in most discussion groups, I
> have *old* Calpholon (it's nice and thick) that I still love and I
> know nothing about Analon. What's your experience with them?
>
> TIA
>
> --
I'd also look at the Kirkland cookware from Costco. The one thing I don't
like on some of the All Clad pans is the lack of the pouring lip. My old
Cuisinart cladded copper pans will pour one drop at a time. Some of the All
Clad pans just won't. Most All Clad is aluminum cladded with stainless
steel. The copper cladded varities are very pricey. Because of the "all
clad" feature, they are heavier than they need to be I think. That's
controversial, however. I'm dubious about the need to clad aluminium or
copper up the sides of the pans. It adds to weight and does little else.
Heat comes from the heating element on the pan bottom, not the side.

Kent

"Sky" > wrote in message
...
> On 11/15/2010 4:58 PM, ravenlynne wrote:
>> On 11/15/2010 5:21 PM, sf wrote:
>>>
>>> ... and Macy's has a sale tomorrow. I'll have a choice between
>>> Calpholon, Analon and All Clad. If the All Clad isn't copper core
>>> should I bother? The Analon looks pretty good, nice heft... Calpholon
>>> is the dark one, which is what I need the way I scorch my pans cooking
>>> with gas (and I barely crank it up to medium).
>>>
>>> I know All Clad is the leading favorite in most discussion groups, I
>>> have *old* Calpholon (it's nice and thick) that I still love and I
>>> know nothing about Analon. What's your experience with them?
>>>
>>> TIA
>>>
>>
>> I love my Calphalon stock pot but hate the sautee pan (teflon coated)
>> that my MIL gave me.
>>
>
> Ditto about the Calphalon saute pan! I have one that has those small
> 'circles' on the cooking surface, and they're terrible. Non-stick my
> foot! If it were me, I'd stick (pun not intended with heavy, good
> quality stainless steel cookware, regardless of the make/model. In
> addition, it's always nice to have one or two (large & small) non-stick
> saute pans.

I have the big frying pan. I thought maybe I was doing something wrong
because often my food sticks. But other than that I love it!

"Kent" > wrote
> Most All Clad is aluminum cladded with stainless steel. The copper
> cladded varities are very pricey. Because of the "all clad" feature, they
> are heavier than they need to be I think. That's controversial, however.
> I'm dubious about the need to clad aluminium or copper up the sides of the
> pans. It adds to weight and does little else. Heat comes from the heating
> element on the pan bottom, not the side.
>
> Kent

The copper on All Clad is more show than go. Not thick enough to make a
difference like you'd get with full copper cookware.

As for going up the sides, you are correct in most cases. If you have a
liquid, especially one prone to scorching, the even heat is a benefit.
Browning a piece of meat though, it won't make any difference.

To answer SF's original question, All Clad is excellent cookware and you
won't be disappointed. Over priced, not the best value, but it is good
stuff. The one piece we have is a "second" and was about half price. I'd
never pay full price for it.

On Mon, 15 Nov 2010 17:26:49 -0600, Sky >
wrote:

>Ditto about the Calphalon saute pan! ....

Calphalon (like Tramontina and Cuisinart, among othgers) makes
multiple lines of pots and pans. If you don't specify which line
you're referring to, discussion is pointless.

-- Larry

> wrote:

>On Mon, 15 Nov 2010 17:26:49 -0600, Sky >

>>Ditto about the Calphalon saute pan! ....

>Calphalon (like Tramontina and Cuisinart, among others) makes
>multiple lines of pots and pans. If you don't specify which line
>you're referring to, discussion is pointless.

Yeah, I was thinking the same thing.

I believe from context Sky meant a non-stick Calphalon, as opposed
to a stainless-steel Calphalon.


Steve

On Mon, 15 Nov 2010 22:26:40 -0500, "Ed Pawlowski"
> wrote:

> To answer SF's original question, All Clad is excellent cookware and you
> won't be disappointed. Over priced, not the best value, but it is good
> stuff. The one piece we have is a "second" and was about half price. I'd
> never pay full price for it.

Thanks, Ed... the sale price is pretty good for this All Clad set. I
did find a web site today that sells seconds, but I think the per
piece price on this set is way less than it would be if I bought from
there and they don't have everything I want.

What's it like cooking in a stainless steel fry pan? I remember my
mother's Revereware and I hated it. Her Reverware was the stuff
everyone seems to like here. Ugh. That's all I can think of when I
think about ss. Everything sticks to the pan.

--

Never trust a dog to watch your food.

"sf" > ha scritto nel messaggio
> ... and Macy's has a sale tomorrow. I'll have a choice between
> Calpholon, Analon and All Clad. If the All Clad isn't copper core
> should I bother? The Analon looks pretty good, nice heft... Calpholon
> is the dark one, which is what I need the way I scorch my pans cooking
> with gas (and I barely crank it up to medium).
>

Don't buy sets. Buy different kinds for the different types of cooking.
This set thing is for people who think more about what their kitchen looks
like than what their food is like, IMO.

sf wrote:
>
> What's it like cooking in a stainless steel fry pan? I remember my
> mother's Revereware and I hated it. Her Reverware was the stuff
> everyone seems to like here. Ugh. That's all I can think of when I
> think about ss. Everything sticks to the pan.

Good clad stainless frying pans are stick resistant with all that means.
Try to treat them like they are nonstick and you set yourself up for
tortured food. Not the same thing. With stick resistant you leave the
food in place until it is cooked enough to release on its own then it's
ready to turn and it releases easily plus the pan turns to easy wipre
clean. Very different use strategy.

The difference of Revereware is it is thin and light and has hot spots.
It sticks because of the hot spots. Also not the same thing as stick
resistant.

Once I learned how to use stick resistant cookware I came to greatly
prefer it.

"Doug Freyburger" > wrote in message
...
> sf wrote:
>>
>> What's it like cooking in a stainless steel fry pan? I remember my
>> mother's Revereware and I hated it. Her Reverware was the stuff
>> everyone seems to like here. Ugh. That's all I can think of when I
>> think about ss. Everything sticks to the pan.
>
> Good clad stainless frying pans are stick resistant with all that means.
> Try to treat them like they are nonstick and you set yourself up for
> tortured food. Not the same thing. With stick resistant you leave the
> food in place until it is cooked enough to release on its own then it's
> ready to turn and it releases easily plus the pan turns to easy wipre
> clean. Very different use strategy.
>
> The difference of Revereware is it is thin and light and has hot spots.
> It sticks because of the hot spots. Also not the same thing as stick
> resistant.
>
> Once I learned how to use stick resistant cookware I came to greatly
> prefer it.

Only thing to add is that SS will give you some fond also. Deglaze and make
a sauce. Adds lots of flavor to the meal and makes cleaning the pan a
breeze.

"Ed Pawlowski" > wrote in message
...
>
> "Doug Freyburger" > wrote in message
> ...
>> sf wrote:
>>>
>>> What's it like cooking in a stainless steel fry pan? I remember my
>>> mother's Revereware and I hated it. Her Reverware was the stuff
>>> everyone seems to like here. Ugh. That's all I can think of when I
>>> think about ss. Everything sticks to the pan.
>>
>> Good clad stainless frying pans are stick resistant with all that means.
(snippage)
>>
>> The difference of Revereware is it is thin and light and has hot spots.
>> It sticks because of the hot spots. Also not the same thing as stick
>> resistant.
>>
>> Once I learned how to use stick resistant cookware I came to greatly
>> prefer it.
>
> Only thing to add is that SS will give you some fond also. Deglaze and
> make a sauce. Adds lots of flavor to the meal and makes cleaning the pan
> a breeze.
I love my Revere Ware. I've got two sets... one was my mother's and is over
60 years old. The other I bought in 1978 in preparation for moving out on
my own. Sure, I have some non-stick skillets. They're cheap; not expensive
All-Clad or Calphalon. They do the trick for quick cooking of salmon
patties or scrambled eggs. But I have never had anything stick, I mean
*really* stick, to SS Revere. You'll buy what you like and I hope you're
happy with whatever decision you make. Ultimately it's you who is using it.
So buy what makes you happy

Jill

On Nov 16, 3:12*am, Doug Freyburger > wrote:
> sf wrote:
>
> > What's it like cooking in a stainless steel fry pan? *I remember my
> > mother's Revereware and I hated it. *Her Reverware was the stuff
> > everyone seems to like here. *Ugh. *That's all I can think of when I
> > think about ss. *Everything sticks to the pan.
>
> Good clad stainless frying pans are stick resistant with all that means.
> Try to treat them like they are nonstick and you set yourself up for
> tortured food. *Not the same thing. *With stick resistant you leave the
> food in place until it is cooked enough to release on its own then it's
> ready to turn and it releases easily plus the pan turns to easy wipre
> clean. *Very different use strategy.
>
> The difference of Revereware is it is thin and light and has hot spots.
> It sticks because of the hot spots. *Also not the same thing as stick
> resistant.
>
> Once I learned how to use stick resistant cookware I came to greatly
> prefer it.

>
>
I agree with Doug and Ed. I bought my new set of Calphalon
Contemporary SS from Bed, Bath, and Beyond back in August. I did have
a problem or two at first as I was still thinking Tef-lon and not
remembering these are fully clad pans. The fry pans need to be up to
temperature before frying anything and then you are rewarded with no
sticking. Meats will easily release on their own and be turned
effortlessly.

If you have a BBB near you and a 20% off coupon that will knock a $100
off a 13 piece set which I've enjoyed immensely. I do believe they
are also running a bonus giveaway of some sort of pan and a $50 in-
store gift card, too.

I've used most all the pieces as they were the pans I would have
bought anyway. The set comes with a covered 8 quart stock pot and
stay cool handles for all the pans. I reeeeeeally like the handles as
they are quite comfortable and hefty in the hand. Some sets I looked
at I liked a lot but then they had little skinny handles and the full
tri-clad pans are not feather weights so the Calphalon handles were
much appreciated.

Btw sf, I've ordered a wall mounted pot rack from that site you posted
a few weeks ago. It was delivered yesterday and Thursday I will be
teetering on a ladder with a level and a drill mounting it over my
kitchen window!

Giusi wrote:
> "sf" > ha scritto nel messaggio:
>
>> ... and Macy's has a sale tomorrow. I'll have a choice between
>> Calpholon, Analon and All Clad.
>
> Don't buy sets. Buy different kinds for the different types of cooking.
> This set thing is for people who think more about what their kitchen looks
> like than what their food is like, IMO.

I think sets are for beginners. SF is not a beginner. But if the set
has a good price and the items are ones SF would use just being a set is
not enough reason to avoid it.

My usual idea of a set is a starting point. In a year or two see which
item has seen the most use. Then buy the absolute best item of that
type possible. Lather rinse repeat every couple of years and you'll
eventually have a collection that is not matched but that has superior
performance and that will last you you life and your kids' lives.
Alternate years converting your starter knife set the same way.

If the All Clad is the one with the stainless exterior or the one with
the aluminum exterior then they are the sort of quality that will not be
beat and as long as the sizes are what SF wants it's a winning
situation. If they are the high maintenance copper or anodized exterior
they would not interest me - I want to severely limit any item that will
not go into the dishwasher to the extent I dream of a dishwasher safe
cast iron skillet replacement.

"Giusi" wrote:
>"sf" writes:
>> ... and Macy's has a sale tomorrow. I'll have a choice between
>> Calpholon, Analon and All Clad. If the All Clad isn't copper core
>> should I bother? The Analon looks pretty good, nice heft... Calpholon
>> is the dark one, which is what I need the way I scorch my pans cooking
>> with gas (and I barely crank it up to medium).
>>
>
>Don't buy sets. Buy different kinds for the different types of cooking.
>This set thing is for people who think more about what their kitchen looks
>like than what their food is like, IMO.

'Zactly. Nobody needs a $300+ All-Crap for boiling water; pasta,
stock, soup, stew. Department stores are not the best place to buy
cookware, they tend to carry only the high mark-up designer
merchandise that's touted on foodtv... there are much better buys on
line from restaurant supply outfitters. And very first thing is to
sit down and actually write a list of what one typically cooks. And
multi clad side walls on pots is pure foolishness, no one cooks with
pots laying on their sides.

Doug Freyburger > wrote:

>> "sf" > ha scritto nel messaggio:

>>> ... and Macy's has a sale tomorrow. I'll have a choice between
>>> Calpholon, Analon and All Clad.

>I think sets are for beginners. SF is not a beginner. But if the set
>has a good price and the items are ones SF would use just being a set is
>not enough reason to avoid it.

Sometimes the sale prices on a set are just too good to not consider
them. You end up with a few seldom-used pieces, unfortunately.

>My usual idea of a set is a starting point. In a year or two see which
>item has seen the most use. Then buy the absolute best item of that
>type possible. Lather rinse repeat every couple of years and you'll
>eventually have a collection that is not matched but that has superior
>performance and that will last you you life and your kids' lives.

The problem as I see it is that you fundamentally want a few sautee
pans of one construction, and a few pots/dutch ovens of a different
construction. I don't see how you achieve this with a set.

Yet the set pricing can give you six pieces for the price of two
individual pieces. It's a conundrum.

Steve

On Nov 16, 9:42*am, Brooklyn1 <Gravesend1> wrote:
> And
> multi clad side walls on pots is pure foolishness, no one cooks with
> pots laying on their sides.
>
>
No, nobody in their right mind cooks with pots laying on their sides.
However, the tri-clad cookware ensures even heat distribution
throughout the pan. No hot spots at the edges of pans that many
encapsulated bottom pans deliver. If there are not hot spots at the
edges of pans their will be no sticking of foods in the areas of the
pot. Tri-ply cookware delivers even heating and even cooking
throughout the pan.

On Tue, 16 Nov 2010 09:12:14 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> >
> > What's it like cooking in a stainless steel fry pan? I remember my
> > mother's Revereware and I hated it. Her Reverware was the stuff
> > everyone seems to like here. Ugh. That's all I can think of when I
> > think about ss. Everything sticks to the pan.
>
> Good clad stainless frying pans are stick resistant with all that means.
> Try to treat them like they are nonstick and you set yourself up for
> tortured food. Not the same thing. With stick resistant you leave the
> food in place until it is cooked enough to release on its own then it's
> ready to turn and it releases easily plus the pan turns to easy wipre
> clean. Very different use strategy.
>
> The difference of Revereware is it is thin and light and has hot spots.
> It sticks because of the hot spots. Also not the same thing as stick
> resistant.
>
> Once I learned how to use stick resistant cookware I came to greatly
> prefer it.

I see, thanks! I'm leaning toward the All Clad. My Calpholon lasted
for decades and I expect the next set of cookware to last for at least
as long.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 06:16:16 -0500, "Ed Pawlowski"
> wrote:
>
> Only thing to add is that SS will give you some fond also. Deglaze and make
> a sauce. Adds lots of flavor to the meal and makes cleaning the pan a
> breeze

I wasn't thinking about Teflon, just that crappy Reverware mom had.
How do omelets or crepes do in stainless steel?

--

Never trust a dog to watch your food.

sf > wrote:

>How do omelets or crepes do in stainless steel?

I prefer enamel cast iron for omelets. You can do them in SS
but you have to do them a little hotter with a little more oil.
I think it may be hard to do a French/mushy style omelet in
stainless steel correctly, but a firm American type omelet is okay.

SS is mostly very good for sauteeing stuff that you will be stirring around,
as opposed to leaving stationary.

I have no idea about crepes but I'm not optimistic... pancakes prefer
cast iron, perhaps crepes are the same way. (Any opinions on this?)

Steve

On Tue, 16 Nov 2010 06:47:01 -0800 (PST), itsjoannotjoann
> wrote:

> I agree with Doug and Ed. I bought my new set of Calphalon
> Contemporary SS from Bed, Bath, and Beyond back in August. I did have
> a problem or two at first as I was still thinking Tef-lon and not
> remembering these are fully clad pans. The fry pans need to be up to
> temperature before frying anything and then you are rewarded with no
> sticking. Meats will easily release on their own and be turned
> effortlessly.

I'm used to cooking meat in cast iron, so that shouldn't be an issue
for me.
>
> If you have a BBB near you and a 20% off coupon that will knock a $100
> off a 13 piece set which I've enjoyed immensely. I do believe they
> are also running a bonus giveaway of some sort of pan and a $50 in-
> store gift card, too.

Oh, that's a good idea! I'll give them a call today and see if
they're having an All Clad sale too. I didn't notice All Clad in
their magazine last weekend, but Macy's didn't list it in their's
either.
>
> I've used most all the pieces as they were the pans I would have
> bought anyway. The set comes with a covered 8 quart stock pot and
> stay cool handles for all the pans. I reeeeeeally like the handles as
> they are quite comfortable and hefty in the hand. Some sets I looked
> at I liked a lot but then they had little skinny handles and the full
> tri-clad pans are not feather weights so the Calphalon handles were
> much appreciated.

We're looking at handles too, so thanks. IMO, Analon handles were the
best.
>
> Btw sf, I've ordered a wall mounted pot rack from that site you posted
> a few weeks ago. It was delivered yesterday and Thursday I will be
> teetering on a ladder with a level and a drill mounting it over my
> kitchen window!

Great! Take a picture (even if you have to use your camera phone) and
post it. Okay? I'd love to see how it turns out.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 09:39:59 +0100, "Giusi" >
wrote:
>
> "sf" > ha scritto nel messaggio
> > ... and Macy's has a sale tomorrow. I'll have a choice between
> > Calpholon, Analon and All Clad. If the All Clad isn't copper core
> > should I bother? The Analon looks pretty good, nice heft... Calpholon
> > is the dark one, which is what I need the way I scorch my pans cooking
> > with gas (and I barely crank it up to medium).
> >
>
> Don't buy sets. Buy different kinds for the different types of cooking.
> This set thing is for people who think more about what their kitchen looks
> like than what their food is like, IMO.
>

Don't worry, I'm a big girl. It has everything I use and I'm
replacing more than one thing.

--

Never trust a dog to watch your food.

On Nov 16, 3:39*am, "Giusi" > wrote:

>
> Don't buy sets. *Buy different kinds for the different types of cooking..
> This set thing is for people who think more about what their kitchen looks
> like than what their food is like, IMO.

I disagree. Most sets include standard pieces that are most frequently
used. I don't know what the set that sf is considering contains, but I
know, my Mom bought a "set" of Farberware probably 30 years ago. 8 qt
all purpose pot. (useful for a full pound of pasta, corn on the cob,
soup making, etc). A 4 quart soup pot, useful for smaller qty of soup
or pasta, beef stew, etc. A 2 quart sauce pan, useful for everything.
Probably the most used pot in the set. A one quart sauce pan. Not used
as much, but frequently enough that I'm glad I have it. And a 10"
straight sided skillet, which I use almost daily. These are stainless
steel construction, and are all very versatile pans. If I had no
other pans, I could certainly get by with just these few pieces. Along
the way, I have also picked up some single pans, mostly non-stick, a
few non-stick frying pans in varying sizes, a few non-stick sauce
pans. The needs are different. I have a couple of Le Creuset french
ovens, as well.

But the set is a great way to pick up the basic pieces for the least
amount of money. I agree, you should buy the pans you need to
supplement the set if it doesn't meet all of your needs, without
regard to "matching". But a "set" is a great way to begin building
your cookware arsenal. Who wouldn't use a 10" skillet, an 8 quart
pot suitable for stock making as well as a whole host of other items,
a 1 quart, 2 quart and 3 or 4 quart sauce pan? Even if you only make
soup or corn on the cob twice a year, once you have it, it's there.

I'm sorry. To me, buying strictly Open Stock is for people who have
more money than common sense. If it costs $100 for the stock pot and
$159 for the stock pot plus 4 other pans... you'd be nuts not to buy
the set.

On Nov 16, 10:46*am, (Steve Pope) wrote:
> Doug Freyburger > wrote:
>
> >> "sf" > ha scritto nel messaggio:
> >>> ... and Macy's has a sale tomorrow. *I'll have a choice between
> >>> Calpholon, Analon and All Clad.
> >I think sets are for beginners. *SF is not a beginner. *But if the set
> >has a good price and the items are ones SF would use just being a set is
> >not enough reason to avoid it.
>
> Sometimes the sale prices on a set are just too good to not consider
> them. *You end up with a few seldom-used pieces, unfortunately.
>
> >My usual idea of a set is a starting point. *In a year or two see which
> >item has seen the most use. *Then buy the absolute best item of that
> >type possible. *Lather rinse repeat every couple of years and you'll
> >eventually have a collection that is not matched but that has superior
> >performance and that will last you you life and your kids' lives.
>
> The problem as I see it is that you fundamentally want a few sautee
> pans of one construction, and a few pots/dutch ovens of a different
> construction. * I don't see how you achieve this with a set.
>
> Yet the set pricing can give you six pieces for the price of two
> individual pieces. * It's a conundrum.
>
> Steve

You don't buy a set of Le Creuset. They are not practical for all
cooking needs.
A person should only consider a set that can be used for most cooking
needs. Otherwise you buy single pieces.

For example, if I had the money and the desire and I liked the All-
Clad handles (which I don't, they cut into my hand and I don't find
them comfortable), I would buy a set, as All-Clad is a versatile
construction that is useful for about 80% of the way I cook. (I would
consider a similarly constructed set, if the handles were comfortable)
I bought a set of Calphalon a few years ago. It too, is versatile.
It's non-stick. My Farberware is ancient and between the two, I have a
stainless and a non-stick of each of the most useful sizes of pots. I
don't understand how a person "never" uses a given size of pan. I use
the 1 quart pan to reheat a serving of soup all the time.

On Nov 16, 10:40*am, "Catmandy (Sheryl)" >
wrote:
>
>
> I'm sorry. To me, buying strictly Open Stock is for people who have
> more money than common sense. If it costs $100 for the stock pot and
> $159 for the stock pot plus 4 other pans... you'd be nuts not to buy
> the set.
>
>
Amen!

"itsjoannotjoann" > ha scritto nel messaggio
news:a3407953-eaaf-"Catmandy (Sheryl)" >
wrote:
>
>
> I'm sorry. To me, buying strictly Open Stock is for people who have> more
> money than common sense. If it costs $100 for the stock pot and
> $159 for the stock pot plus 4 other pans... you'd be nuts not to buy
> the set.
>
>
Amen!

Yeah, I am really dumb. I still have pots I bought in 1962.

Catmandy (Sheryl) wrote:

> I
> don't understand how a person "never" uses a given size of pan. I use
> the 1 quart pan to reheat a serving of soup all the time.

I don't even know if I still have that one quart Farberware pot.
Probably. I never use it, if I reheat something like a bowl of soup,
it goes into the microwave, not on the stove ... right in the bowl.
Also, I have a handy Corningware pot that is just the right size to
microwave vegetables.

nancy

On Tue, 16 Nov 2010 16:34:25 +0000 (UTC),
(Steve Pope) wrote:

> SS is mostly very good for sauteeing stuff that you will be stirring around,
> as opposed to leaving stationary.

OK, thanks... I'm finally getting the picture!

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 15:31:59 +0000 (UTC), Doug Freyburger
> wrote:

> If the All Clad is the one with the stainless exterior or the one with
> the aluminum exterior then they are the sort of quality that will not be
> beat and as long as the sizes are what SF wants it's a winning
> situation. If they are the high maintenance copper or anodized exterior
> they would not interest me - I want to severely limit any item that will
> not go into the dishwasher to the extent I dream of a dishwasher safe
> cast iron skillet replacement.

They have the shiny finish on the outside. I was more worried about
levels of quality. I don't know if they put out a cheap set for sale
purposes or what.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 15:46:26 +0000 (UTC),
(Steve Pope) wrote:

> Sometimes the sale prices on a set are just too good to not consider
> them.

That's exactly why I'm considering them.

> You end up with a few seldom-used pieces, unfortunately.

The bonus piece is redundant for me (If I remember who has the bonus
correctly), but even if I decide I'm not in love with the sauté pan
the set still costs way less than per piece than if I bought them
individually... even if I was able to buy them all at once from that
discount place on the internet, which I can't.

--

Never trust a dog to watch your food.

Catmandy (Sheryl) > wrote:

>You don't buy a set of Le Creuset. They are not practical for all
>cooking needs.

I agree, but if there were an all-dutch-oven Le Creuset set,
and it was priced attractively, I would buy such a set.

Problem with the Le Creuset sets is they include pans, serving
trays, etc. that you do not really need.

>A person should only consider a set that can be used for most cooking
>needs. Otherwise you buy single pieces.

>For example, if I had the money and the desire and I liked the All-
>Clad handles (which I don't, they cut into my hand and I don't find
>them comfortable), I would buy a set, as All-Clad is a versatile
>construction that is useful for about 80% of the way I cook. (I would
>consider a similarly constructed set, if the handles were comfortable)
>I bought a set of Calphalon a few years ago. It too, is versatile.
>It's non-stick. My Farberware is ancient and between the two, I have a
>stainless and a non-stick of each of the most useful sizes of pots.

I agree.

For example today's Macy's sale has, for $400, a so-called 13 piece
Calphalon Tri-Ply set which is acually eight pieces -- three
pans and five pots. Those are very useful, I would say essential pans,
but I'm not sure about the pots. They are oven-safe, but would they
really serve the purposes of a dutch oven in the same way a Le Creuset
might? I'm skeptical.

But just the three pans (8", 10" and 12") are a total $175 at the sale
price today. That is a bargain. Jump on that if you currently own no
stainless steel sautee pans.

Steve

On Mon, 15 Nov 2010 21:14:29 -0800, sf wrote:

> On Mon, 15 Nov 2010 22:26:40 -0500, "Ed Pawlowski"
> > wrote:
>
>> To answer SF's original question, All Clad is excellent cookware and you
>> won't be disappointed. Over priced, not the best value, but it is good
>> stuff. The one piece we have is a "second" and was about half price. I'd
>> never pay full price for it.
>
> Thanks, Ed... the sale price is pretty good for this All Clad set. I
> did find a web site today that sells seconds, but I think the per
> piece price on this set is way less than it would be if I bought from
> there and they don't have everything I want.
>
> What's it like cooking in a stainless steel fry pan? I remember my
> mother's Revereware and I hated it. Her Reverware was the stuff
> everyone seems to like here. Ugh. That's all I can think of when I
> think about ss. Everything sticks to the pan.

just about all my stuff is stainless (well, and a large and small cast
iron). if you use enough fat, food doesn't stick. (the little particles
that *do* stick are easily cleaned after a pre-soak.)

your pal,
blake

On Tue, 16 Nov 2010 08:26:18 -0800, sf wrote:

> On Tue, 16 Nov 2010 06:16:16 -0500, "Ed Pawlowski"
> > wrote:
>>
>> Only thing to add is that SS will give you some fond also. Deglaze and make
>> a sauce. Adds lots of flavor to the meal and makes cleaning the pan a
>> breeze
>
> I wasn't thinking about Teflon, just that crappy Reverware mom had.
> How do omelets or crepes do in stainless steel?

i cook two-egg omelets in my seven-inch reverewear all the time. with
sufficient butter they slide right out.

your pal,
blake

On Tue, 16 Nov 2010 06:47:01 -0800 (PST), itsjoannotjoann wrote:

> Btw sf, I've ordered a wall mounted pot rack from that site you posted
> a few weeks ago. It was delivered yesterday and Thursday I will be
> teetering on a ladder with a level and a drill mounting it over my
> kitchen window!

good luck with your installation, joan.

your pal,
blake

On Nov 16, 11:36*am, blake murphy > wrote:
> On Tue, 16 Nov 2010 06:47:01 -0800 (PST), itsjoannotjoann wrote:
> > Btw sf, I've ordered a wall mounted pot rack from that site you posted
> > a few weeks ago. *It was delivered yesterday and Thursday I will be
> > teetering on a ladder with a level and a drill mounting it over my
> > kitchen window!
>
> good luck with your installation, joan.
>
> your pal,
> blake

>
>
Thank you. I get dizzy as a loon on a ladder, but I WILL persevere!
I'm sure several 4 letter words will appear at random throughout this
installation.

On Tue, 16 Nov 2010 12:34:43 -0500, blake murphy
> wrote:

> i cook two-egg omelets in my seven-inch reverewear all the time. with
> sufficient butter they slide right out.

I like your use of butter, blake. Right up my alley and a great
excuse to use a little more of it. Hubby would tell me "It's good,
but you're trying to kill me" if I did that though.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 12:36:54 -0500, blake murphy
> wrote:

> On Tue, 16 Nov 2010 06:47:01 -0800 (PST), itsjoannotjoann wrote:
>
> > Btw sf, I've ordered a wall mounted pot rack from that site you posted
> > a few weeks ago. It was delivered yesterday and Thursday I will be
> > teetering on a ladder with a level and a drill mounting it over my
> > kitchen window!
>
> good luck with your installation, joan.
>
I guess this isn't the appropriate time to say: Break a leg.

--

Never trust a dog to watch your food.

Steve Pope wrote:
> Doug Freyburger > wrote:
>
>>I think sets are for beginners. SF is not a beginner. But if the set
>>has a good price and the items are ones SF would use just being a set is
>>not enough reason to avoid it.
>
> Sometimes the sale prices on a set are just too good to not consider
> them. You end up with a few seldom-used pieces, unfortunately.

I've made games to put the seldom used pieces into play. Fun but more
work than it's worth for any regular basis. Neighborhood Stainless Chef
- Today's secret ingredient is ... 1 liter saucepan with a dome lid.
Ale' Cuisine!

>>My usual idea of a set is a starting point. In a year or two see which
>>item has seen the most use. Then buy the absolute best item of that
>>type possible. Lather rinse repeat every couple of years and you'll
>>eventually have a collection that is not matched but that has superior
>>performance and that will last you you life and your kids' lives.
>
> The problem as I see it is that you fundamentally want a few sautee
> pans of one construction, and a few pots/dutch ovens of a different
> construction. I don't see how you achieve this with a set.

Check. I want some stick resistant stainless, a couple of cast iron,
some light aluminum like stockpots, a piece of enamelled graniteware the
black stuff with the white dots, a custom asparagus steamer for the fun
of it and so on. Multiple different materials because I have multiple
different applications. The very best isn't always the same material
for that reason.

> Yet the set pricing can give you six pieces for the price of two
> individual pieces. It's a conundrum.

Knicknacks or potential gifts. Or save them for when the kids are
grown up and moved out and there are fewer to cook for. Got that tee
shirt.