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Old 08-28-2010, 09:14 PM   #11
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Quote:
Originally Posted by Andy M. View Post
formeandthem: the Calphalon is tri-ply stainless.

Molly, Tramontina has been around for awhile.

Also look into Cuisinart and LeGourmet Chef brands.

The Calphalon I had was anaodized aluminum.My wife and I got it as a wedding gift when Lincoln was in office.
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Old 08-28-2010, 09:33 PM   #12
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The Calphalon I had was anaodized aluminum.My wife and I got it as a wedding gift when Lincoln was in office.
I understand. I just wanted to clarify I was talking about SS.

Was that Evelyn Lincoln??
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Old 08-28-2010, 10:06 PM   #13
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I understand. I just wanted to clarify I was talking about SS.

Was that Evelyn Lincoln??

What is your Avatar? I keep trying guess and then talk myself out of it.
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Old 08-28-2010, 10:10 PM   #14
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It's a close-up of a pic I took in a park in Montreal of a manmade pond where the water runs off the edge onto steps that take the water down to the river. Were you close with your guesses?
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Old 08-28-2010, 10:22 PM   #15
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I was not even close.
I was guessing knife edge or stainless counter edge.
Looks pretty neat.
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Old 08-29-2010, 02:28 AM   #16
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I love the all-SS stock pots and sauce pans I got from IKEA. All have very heavy bottoms, even my tiniest little sauce pan.
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Old 08-30-2010, 08:36 AM   #17
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Thank you to all for the many recommendations and tips. They're great! I wonder if they make pans anymore where just the bottoms are copper. Is that better than tri-ply stainless and still reasonably priced?

I too was wondering about your avatar, Andy. And I also thought it had something to do with a partial view of cookware. Very interesting location and wonderful photo.
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Old 08-30-2010, 09:13 AM   #18
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... I wonder if they make pans anymore where just the bottoms are copper. Is that better than tri-ply stainless and still reasonably priced?...
IF you'r e referring to Revereware, I don't know if it's still made but it's not as good as tri-ply. The copper on the bottom of Revereware is very thin and not of much use.
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Old 08-30-2010, 09:32 AM   #19
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Most disk bottom pans have an aluminum disk (fairly heat responsive) Some of the French Sitram have copper disk bottoms. AllClad Copper Core has just that and it works well but these are expensive pots. The CIA masters collection is also a copper core and a bit less pricey. However, for most cooking an aluminum core will do just fine and triply clad cookware is better than disk bottom pots.
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Old 08-30-2010, 09:41 AM   #20
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Excellent! Thank you both.
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