Michael Cook
Cook
- Joined
- Mar 22, 2007
- Messages
- 77
I have a couple of calphalon try-ply pans (3qt chef and 10" omlette) and a couple of small ($20 BB&B special ) all clad pans. Both brands are aluminum laminated with a thin, thin layer of 18/10 stainless. I cant tell a functional differance between the two yet the all clad is over twice as expensive. Have any of y'all seen a quality differance between the two brands?