<p>What do you think?</p>
<p>All-Clad. I hate that dark Calphalon stuff.</p>
<p>There is a Canadian company called Chaudiere that makes great pots, btw. And less expensive than All-Clad.</p>
<p>^^^^oh? (off to google)</p>
<p>Love my Calphalon. Have had them for 22+ years…16 or so various pots and pans. Remember the slogan being “the last set of pots you’ll ever have”, and I think that may be true.</p>
<p>I saw a TV program which showed how the All-Clad cookware was made. They are designed and constructed so well, I wanted to go right out and buy a set!</p>
<p>I like my calphalon, but would love some All Clad too. Which pieces are you considering? which lining? What of cooking do you do?</p>
<p>I have had three Calphalon skillets in the past 30 years, and all three have warped beyond usefulness. My other Calphalon pieces have been fine, but no finer than anything else. I would not spend the money for Calphalon – for my experience, it is no better than cheaper alternatives, and sometimes worse.</p>
<p>Based on Consumer Reports review, we bought a set of Kitchen-Aid pots/pans–these are wonderful, and they have glass tops so you can see what’s going on. I had intended to get All-Clad, but the review said that the KA were just as good and MUCH cheaper. I’ve had them for a year and am very happy so far.</p>
<p>yes, I like glass tops, too.</p>
<p>I have stainless cookware, not as high-caliber as All-Clad, and was thinking of upgrading. I recently purchased a Calphalon wok (at TJMaxx!) and used it tonight. I liked it.</p>
<p>Shrinkwrap, I am not looking for a non-stick coating. What kind of cooking? Some of this, some of that. I am not being coy; I just can’t think of a category that describes my cooking, though it does go in streaks (there was that filled crepe period 25 years ago…)I like LeCruset for braising and such.</p>
<p>High temperature searing? Pan sauces? Things that move from stove top to oven? I like my “calphalon one” for those things. It’s stick resistant, but not non-stick. I was told (by a salesman) that very high temps aren’t good for regular calphalon .</p>
<p>You might want to search here;</p>
<p><a href=“http://chowhound.chow.com/boards/41[/url]”>http://chowhound.chow.com/boards/41</a></p>
<p>I have All-Clad stainless, and I love it. It made a big difference in my cooking - somehow things just turned out better.</p>
<p>One complaint - the saucepans do not have rolled edges, and it is hard to pour from them. I don’t understand why, in such expensive cookware, they couldn’t manage to finish the edges nicely.</p>
<p>Shrinkrap: yes, to the 3 methods you list. (If high temps are not good for calphalon, my new wok doesn’t stand a chance!)</p>
<p>It’s a calphalon wok?</p>
<p>yep.
10char</p>
<p>All Clad, without question.</p>
<p>this might help.</p>
<p>Replacing Old Cookware–Recommendations Needed!
<a href=“http://chowhound.chow.com/topics/658031[/url]”>http://chowhound.chow.com/topics/658031</a></p>
<p>or this</p>
<p>Pots/Pans Choice for Bride
<a href=“http://chowhound.chow.com/topics/607755[/url]”>http://chowhound.chow.com/topics/607755</a></p>
<p>And Cooks illustrated</p>
<p>"We’ve never liked cookware sets. Most bundle together a lot of pans we don’t need and not enough of the ones we do—the five or six hardworking multitaskers that we turn to every day. Besides pans in impractical sizes (1-quart saucepans good for little more than melting butter or 8-inch skillets that are only useful if you’re cooking for one), these sets typically feature limited-use “specialty” cookware. Why clog your cabinets with saut</p>
<p>All Clad, no competition. It’s kind of like Chanel vs. Coach. One is good, the other is world class.</p>
<p>If you watch Food Network, they all use All Clad with Le Creuset appearing for stews and such.</p>
<p>The All Clad with copper is superb, but takes more maintenance and doesn’t go in the dishwasher which is why lazy folks like me don’t have it.</p>
<p>May I suggest some excellent, dishwasher-safe stainless steel pots that will not put a dent in your budget: Sitram pots (made in France!) sold at Costco Business. They look like this: [url=<a href=“http://www.dvorsons.com/Sitram/SitramCookware.htm]Sitram”>Sitram Collectivite Series Catering Cookware from France]Sitram</a> Catering (Inox) Cookware<a href=“Costco%20prices%20were%201/3%20of%20what%20this%20website%20charges”>/url</a></p>
<p>I have been very happy with my Calphalon Tri-ply Stainless with glass lids. I initially went out to get All-Clad but really did not like the way the handles felt. I have small hands and All-Clad was uncomfortable for me to hold.</p>
<p>I had one piece of Calphalon (Toledo-based co., btw), but it only lasted two years. The finish just didn’t hold up and I was careful not to cook on “high”. Bed Bath and Beyond took it back and gave me a store credit, even though I no longer had the receipt.</p>
<p>Consumer Reports recommended the Kirkland (Costco) brand in a recent article.</p>