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Old 03-08-2004, 09:39 PM   #1
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Best for stove top to oven use

I plan on investing in a fry pan and a saute pan that can move from stove top to oven without distroying it....aside from copper which would be lovely but isn't a fiscal option....what would be best? all clad? Calphalon?

thank you!!!

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Old 03-09-2004, 12:44 PM   #2
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all-clad in my opinion is the best. analon, cephalon, etc. are ok as long as you buy the ones with the metal handles. the rubber/plastic handles are only good up to about 400-425 degrees or so.

kitchen aid makes a decent stainless steel alternative to all-clad that's a little cheaper as well.
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Old 03-10-2004, 01:21 PM   #3
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thank you so much....i was leaning towards all clad but really wanted some other opinions.....thank you!!!!
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Old 04-14-2004, 06:47 PM   #4
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Cast Iron works great, so does one of the enamel coated pans like LeCruset pots & pans.
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Old 07-19-2004, 12:54 PM   #5
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Re: best for stove top to oven use

Quote:
Originally Posted by sugrmag
I plan on investing in a fry pan and a saute pan that can move from stove top to oven without distroying it....aside from copper which would be lovely but isn't a fiscal option....what would be best? all clad? Calphalon?

thank you!!!

i'm excited about finding this site!
Try This Site, [link removed]
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Old 07-19-2004, 12:56 PM   #6
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Quote:
Originally Posted by ironchef
all-clad in my opinion is the best. analon, cephalon, etc. are ok as long as you buy the ones with the metal handles. the rubber/plastic handles are only good up to about 400-425 degrees or so.

kitchen aid makes a decent stainless steel alternative to all-clad that's a little cheaper as well.
If you are looking for state of the art technology cookware, then you should take a look at this site [link removed]
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Old 07-19-2004, 03:43 PM   #7
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I love my All Clad and would definitely recommend it. Cast iron is also awesome and I would get one of those too since they are so inexpensive.
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