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Old 11-13-2007, 01:10 PM   #11
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Anodized cookware

We had anodized aluminum cookware many years ago, and loved it.
One caution, however. Never cook anything acidic. The kids took the anodized stuff off to college with them, and it came back bare aluminum where the spaghetti sauce, or whatever cooked.
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Old 11-13-2007, 01:16 PM   #12
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That was not due to acidic stuff, they use metal and scraped the pans. Anodized surface doesn't react with tomato or other sauce.
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Old 11-13-2007, 02:52 PM   #13
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Must agree with the review on SS vs. Al. We have several Calphalon One pans and they're my favorite - You can do some serious browning on them. I've had SS in the past and it was much harder to use.
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Old 11-13-2007, 02:53 PM   #14
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Quote:
Originally Posted by Michelemarie View Post
In your opinion, do you think it would cook like stainless then? As long as it doesn't peel, I'm interested!
Hi. I've been looking at getting some new cookware, too. Cooks Illustrated doesn't recommend hard-anodized cookware because, since the surface is dark, it's difficult to judge when the fond on the pan has browned sufficiently or too much.
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Old 11-13-2007, 03:40 PM   #15
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You didn't mention your particular price range, but here is a Calphalon 12-inch anodized aluminium skillet with lid for $99.00, a tri-ply stainless steel 12-inch frying pan (I have this fry pan and it is my "go to" favorite) for $55.99, and a 5 quart tri-ply stainless steel saute pan with lid (I have this one, too and it is HUGE!) for $64.99.

You can order online or you can visit a Le Gourmet Chef store near you, if there is one near you.
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Old 11-13-2007, 05:24 PM   #16
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WOW! I love you guys! Caine, thanks for the excellent links! That is my price range! Nice to know some folks like the anodized - now what to choose????
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Old 11-13-2007, 05:32 PM   #17
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I recently bought a 12 inch frying pan from Sam's club and love it. It is their comercial line, Tramotina. It is probably not as food as Calphalon, but it only cost like $25 bucks. I am using it in the comercial kitchen and it is great. I have the same one in 10 inch size, that I use alone the Calphalone one at home, can't see any advantage of the Calphalone one over this one. Well maybe the price i paid of $80 some dollars makes me feel better that I have such an expensive pan. Otherwise the $25 dollar one works just as well. I'm not saying that you should do what I did, but if there is a Sams' club near buy check if they have that brand and see if it looks good for you. I recomended this to my friend and he picked up couple of them too, and he loves it. Called me recently to thank me for it.
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Old 11-13-2007, 09:18 PM   #18
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Charlie, it always feels good when you get a great deal like that!

Was the pan a heavy aluminum or stainless?
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Old 11-13-2007, 09:27 PM   #19
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It was aluminum, just a hair lighter than Caphalon
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Old 11-13-2007, 11:04 PM   #20
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Tramontina

I also have these. 6", 8", 10" and 12" . Hard anodized aluminum with riveted steel handles. Fairly heavy aluminum. They come with silicone handle covers so you don't usually need a hot pad, even when used in the oven.
My only problem is with the 12". Not flat enough for my glass top range. Got them all on ebay fairly cheap.
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