Calphalon, All Clad, Anolon, which is the healthiest and/or best for cooking?

Answer 1

Although some health "experts" caution about using certain cookware, the issue seems to be unproven, especially as regards quality cookware.

I have some of each of the brands you mentioned. I don't like to buy sets of cookware, so I always buy one piece at a time of what I need. I think the quality of each is pretty equal. My advice would be to make your decision based on how the cookware feels in your hand.

Calphalon makes something that is nonstick, but can handle metal utensils (Calphalon One). If nonstick is important to you, that might be the way to go. Personally, I don't like glass lids, so part of my decision has to be based on that.

Stick with good quality kitchen products, and your money will be invested wisely.

Answer 2

I bought this set for our beach house after using cheap stainless reverware for way too long. What a difference it made in the food I cook.

I knew I didn't want anything with the word 'non-stick' in it, so stainless or hard anodized seemed like my only choices. So glad I went with the HA product! It heats up quickly and evenly and allows a cooler cooking temp while still getting a proper sear on the food, plus it looks great on the pot rack. If you use it properly (preheating the pan and adding a bit of oil before the room temperature food) there is no sticking and clean up is easy peasy.

I bought my set at the through amazon and it came with an Everyday Pan and set of utensils as bonus gifts so it was a really good deal in the end. I think the set pieces are really well thought out and I don't feel that there's anything missing.

I didn't know I could love my cookware so much - I want to marry it. Now I'm thinking about purchasing some hard anodized pieces for our town house where I mostly have copper and All Clad cookware.

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Answer 3

I have both Calphalon and Anolon pieces and I greatly prefer the Calphalon. I have one small non-stick skillet for eggs and a larger skillet with no coating for stuff like searing. I noticed that my Anolon non-stick coating is less durable and has some scrapes on it, I wonder if I'm eating some of it. I don't have that issue with the Calphalon. Plus the Anolon pieces seem to be harder to clean even with their non-stick. I would actually like to try the All Clad someday.