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Old 06-25-2006, 03:27 AM   #1
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Calphalon One/All Clad

Hey Everybody!

I`m planning on investing some money (up to $1000 for 8-10 piece set) into a good cookware that will last lifetime.
From what I`ve heard everybody suggests not buying a set but instead getting separate pieces. Well, I thought about it and decided that since I`m starting from ground zero (I`m getting married and moving with my husband to a new house, and as of now we don`t have any cookware beside one LeCreseut pot that I got few days ago) I`d like to get one good set for starters and then eventually based on my needs get separate pieces.
So far I like Calphalon One and All Clad pots, but I have few question about them:

1) Claphalon One comes in just infused anodized and non-stick infused anodized. Which one is better?

2) All-Clad has so many different lines, and for me they all sounded kind of the same. Which line is the best in your opinion?

3) Between these 2 which one would you suggest me to get?

4) What are the cons/pros of infused anodized vs. stainless steel vs. stainless steel with copper?

I appreciate any advice you would give me. I feel very confused about all these pots

Thanks in advance

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Old 06-25-2006, 09:13 AM   #2
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Welcome aboard!

Your confusion is understandable.

I prefer All-Clad. Among the different lines, there is no practical cooking difference. As I recall, only the stainless steel line is dishwasher safe.
You can check their website to be sure.

Tri-ply stainless is the most impervious to damage. You can use metal utensils without fear.

Anodized aluminum cookware performs very well n the kitchen as well.
However, from their website, it does not appear to be recommended for the dishwasher.

Anodization of aluminum is a surface treatment. Surface treatments can be scratched and worn off.
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Old 06-25-2006, 11:03 AM   #3
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I agree with Andy M.
As to the difference between the All-Clad lines I posted this a week or so ago.
If you search this site for "Calphalon", All Clad" or "cookware", you'll see a great many long and comprehensive discussions.
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Old 06-25-2006, 11:36 AM   #4
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I prefer the Calphalon. Cook's Illustrated rated it "best buy", and described it's performance as close to All-Clad, which is why we tried it in the first place. Their only issue with it was browning, but IMO it does a very good job on browning, and it doesn't stick. I have more important things to do than scour pans.
Calphalon does not go in the dishwasher, but I've never put my good pots in the dishwasher anyway. And it's very easy to clean.
It also has a lifetime guarantee, and I found recently that the company is good for it's word. I sent in a large skillet that had lost a little patch of it's non-stick surface, and they replaced it with a new pan.

Recently, DH tried to burn the house down (kidding) by turning on the burner under a skillet with grease in it instead of the pasta pot, then leaving the room. Thankfully, the skillet had a lid on it, so it wasn't in flames, but by the time we discovered the mistake, the whole house was full of acrid smoke. I thought for sure the skillet was ruined. Man, did it stink! The lid did take a bit of scrubbing to get the black off, but the skillet washed right up. After it was washed, DH cleaned it with a paste of baking soda, which took away the burnt smell, and it's good as new.
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Old 06-26-2006, 11:58 AM   #5
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I have both and prefer All Clad. Buth they are both good brands.

Stainless because it can go in the dishwasher. I would not recommend a whole set of nonstick cookware because nonstick IMO is very limiting. Many times you need some "sticking" to develop flavor. I have a couple nonstick pans for when I need them (eggs, pancakes, etc).

Handwashing and time has made my hard andodized cookware (both AC and Calphalon) look like crap. I am not that bothered my looks but some are.

I have been told that the AC made in China is not as good as AC used to be, but I haven't bought a piece in a few years, so ??

I also am not fond of sets. There are always things you don't need in them and buying by the piece is usually cheaper in the long run. But whatever you do, do not pay full price. You never have to pay full price for cookware. It's always on sale, either on the internet or in a brick and mortar store.

I bought most of my All Clad from Cookware and More which sells cosmetic seconds at very nice discounts.
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Old 06-26-2006, 11:48 PM   #6
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I've bought several irregular pieces from Cookware & More too and am very happy with them. I did buy a couple of 1 qt. saucepan's without lid's last year from CutleryAnd More that are made in China, they we're on sale for $20.00 a piece and seem just as good as the AC made in America. When I bought them I didn't realize they we're Chinese, I thought all AC was made in America. I don't mind paying extra so that American workers can make a decent living.
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Old 06-27-2006, 01:11 AM   #7
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After extensive research in the past few days I think now I`m leaning more towards All Clad.
One of the things that kind of pushed me towards AC is a fact that I learned about Calphalon One, and in general about all hard anodized cookware - you shouldn`t cook tomato or any other acidic sauces in them.
I read somebody`s review where he said that he tried to make a Bechamel sauce and Lemon Curd in Calphalon pot (he didn`t say which line) and both of them got ruined because the metal reacted to the acid.
Is it true? Did anybody else have similiar experience?

Now the only hesitation I have about AC SS is the cleaning factor. Somebody mentioned that it`s hard to keep SS looking shiny. It stains, keeps fingerprint marks etc. What are your thouhts and experience with this?
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Old 06-27-2006, 05:06 AM   #8
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As far as I know anodized aluminum in non reactive. Cleaning SS can be a bit of a pain if your anal retentively clean like me ;) When you cook with SS it will leave little imprints on the cooking surface. Like when boiling water you may see some discoloring and little round bubble marks. Salt, sometimes leave's little pits. The instructions say to add salt after the water comes to a boil to avoid pitting. These are just cosmetic and will not affect the function. Barkeepers Friend will remove any stains and the little bubble stains from boiling water if that bothers you but it won't remove the salt pitting. Fingerprint marks are a non issue. I've gotten to where I don't worry so much about it, SS is great to cook with. Sometimes Cookware & More will run sales of 20% off their already discounted price, usually at the first of the month.
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Old 06-27-2006, 07:03 AM   #9
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Quote:
Now the only hesitation I have about AC SS is the cleaning factor. Somebody mentioned that it`s hard to keep SS looking shiny. It stains, keeps fingerprint marks etc. What are your thouhts and experience with this?
I find the stainless exterior very easy to maintain. For the interior BarKeepersFriend is the answer. BonAmi isn't the same. If your grocer is out or doesn't stock it order some online. That's what I did.
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Old 06-27-2006, 11:39 AM   #10
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I read somebody`s review where he said that he tried to make a Bechamel sauce and Lemon Curd in Calphalon pot (he didn`t say which line) and both of them got ruined because the metal reacted to the acid.
Is it true? Did anybody else have similiar experience?



YES

Now the only hesitation I have about AC SS is the cleaning factor. Somebody mentioned that it`s hard to keep SS looking shiny. It stains, keeps fingerprint marks etc. What are your thouhts and experience with this?

I have never had it permanently stain and normal washing removes fingerprints, etc. Like Skilletlicker said Bar Keeper's Friend is the answer. It will keep it shiny and remove stains. Stainless is much easier to maintain than anodized or copper. Copper is a real pain to maintain.
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