Comments on: Shiny Sauté Pan

By: Heather

Heather — Mon, 22 Nov 2010 14:58:35 +0000

Thank you for recommending this post! I just received a nice set of stainless cookware and I want to make sure not to ruin them (as I often ruin my $15 pans from wal-mart/target)

By: ThinkAndDo

ThinkAndDo — Sun, 05 Jul 2009 12:00:25 +0000

I’d picked up a LOT of Calphalon’s commercial line prior to its being discontinued and still love the damn things in spite of the hand washing. Although many of the purchases were merely part of an obsessive spree, there are four or five items I use regularly: a very wide eight-quart pot with six inches height, a braising pan, 12 and eight inch saute pans, and a Windsor pot for sauces. All-Clad’s larger saute pans have tempted me, but I’ve yet to make the jump.

By: cheftanner

cheftanner — Thu, 02 Jul 2009 02:09:50 +0000

When I started cooking professionally 15 years ago Calphalon was all the rage. I had many pieces from them. Over the years I decided to upgrade to the Master Chef series from All Clad, and Le Creuset, with some Lodge pieces. Over the last couple years I have come to like the simple Lodge pieces over the Le Creuset pieces, the enamal doesn’t allow for proper searing in my opinion and many of my le Creuset pieces I’ve had to send back and have replaced as the enamel has cracked. As for my regular pans, I have been upgrading to Mauviel copper. They are full copper with stainless steel interiors. I also have a few older copper pans which are tin lined. PLEASE anyone don’t bother with the All-Clad copper line. They are actually aluminum pans that are sprayed with coper on the outside and stainless steel on the interior.

Oh and dishwashers don’t affect pans, pans are also not meant to look good, they are meant to be cooked in. I only shine my copper when I have a public demo to do.

By: joni

joni — Wed, 01 Jul 2009 14:38:51 +0000

i’m all clad brushed aluminum or non-stick all the way when i’m not using my enameled cast iron chantal with the glass covers. i desire nothing else.

By: Mr. Dave

Mr. Dave — Wed, 01 Jul 2009 14:13:37 +0000

Recently I have become somewhat of a cookware minimalist. I paired down to a Calphalon saute, Calphalon sauce, Le Creuset casserole, and a big pasta/stock pot. My wife (bless her culinary cluelessness) had been doing horrible things to the saute pan with metal implements so I had to lose it. It got replaced by a good quality stainless pan and I am more than happy with it. You are very right, it is much easier to clean and it can take a beating.