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Thread: Cookware?

  1. #11
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    Quote Originally Posted by teeceetx View Post
    I love stainless as well (All Clad), but I also have a few non-stick, which I religiously use for certain foods. And of course I have a couple of cast iron ones as well (Lodge).
    I have a couple of pieces of All-Clad and a couple of Calphalon. The All-Clad is definitely superior, but the Calphalon is really good quality as well.


    One of the nice things about stainless is that it stays looking brand new for as long as you have it if you take care of it.

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  3. #12
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    Wife and I bought a set of Emerill LaGasse All Clad before we were married. Still using it to this day. Of course we have added several pieces to the set like a large stock pot, another 10.5" pan and another 12" pan which we just purchased today. My wife has a habit of trurning on burners on high, placing a pan on burner and walking away until pan warps and then it becomes a rocking chair. However, the Emeril All Clad do not do that. She does this to the cheaper non stick pans she likes to use.





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    Quote Originally Posted by Jen View Post
    I cook with gas so it's easy to keep it low and I do.
    That's why I like cast iron...over a low, gas flame.
    If you don't practice...you'll sound like it. And, if you don't tune, your life will sound like it, too. Listen to the intervals. That's where it all hides from you.....

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    Quote Originally Posted by Retiredat50 View Post
    I have a couple of pieces of All-Clad and a couple of Calphalon. The All-Clad is definitely superior, but the Calphalon is really good quality as well.


    One of the nice things about stainless is that it stays looking brand new for as long as you have it if you take care of it.
    I have a couple Calphalon as well, and they are hanging in there after years of heavy use.

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    Quote Originally Posted by teeceetx View Post
    I have a couple Calphalon as well, and they are hanging in there after years of heavy use.
    I have had Calphalon throughout the years and never been disappointed. Price for quality I think Calphalon is a winner. Sure, you can find better cookware, but the price goes up at a much higher rate than the quality does.

    I have pretty much converted all my cookware over to stainless. The last piece I bought was a stainless steel roasting pan and rack. I went with Cuisinart because it had great reviews and the Calphalon equivalent was about 100 dollars more.

    I only use a roasting pan maybe 3 times a year so could not justify the cost.

    P.S. I still have one cast iron pan that I use on the rare occasion that I make fried chicken.

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