I've always dreamed of copper of Calphalon, but what's the best material, in your opinion for skillets and saucepans?
2007-01-26 13:54:36 · 16 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
you are right about the copper, it is a wonderful heat conductor and it is a very even- cooking material as it spreads the heat out well.
Aluminum is not such a great material for cooking on the stovetop, because the heat doesnt distribute as evenly as it does with any other metal.
cast iron is another excellent conductor of heat for cookware, and is very popular, but heavy and expensive. it can be a hassle to maintain if you don't know how to season it correctly.
my personal favorite is the same as yours, copper. but, tramontina has a design that has triple layered metal inside, copper, aluminum and stainless steel- it cooks evenly as well as gives the quality brown of a cast iron- without the weight or expense.
In my book, tramontina is IT
2007-01-26 14:00:32 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Depends on how and what you cook.
For me, Calphalon's "One" line is perfect. Excellent non-stick performance, which is great for low-fat cooking. Heavy, thick pans that won't warp over time like the cheaper pans. They heat up and cool down quickly and evenly.
Bed Bath & Beyond has pretty decent prices on Calphalon. There's other good brands out there as well, just avoid the cheap stuff. A good rule of thumb -- if you can buy it at Wal-Mart, it's probably cheap and flimsy and you won't be very happy with it.
2007-01-26 14:47:22 · answer #2 · answered by Gitchy gitchy ya ya da da 3 · 0⤊ 0⤋
Years ago I used stainless steel with a heavy bottom lined with copper. It cooked great but was such a pain to take care of.
I like using very high quality cookware and have found the Cooks Essentials from QVC to be excellent (stainless 500 line). I actually replaced my Analon and Calphalon with it. They have every kind you'd like from anodized aluminum to stainless, both with aluminum core bottoms only or with a layer of copper. You can get stainless interiors or non-stick or a combination of both.
What I like best about their pans are some of the more unusual pieces. I totally dislike using regular saucepans. From them I was able to buy a 2 quart chef's pan, a 4.5 quart chef's pan, all different sizes of saute pans (with straight sides), a 3 quart stockpot, etc.
Because of their wide selection, reasonable prices and 30-day return policy they are definitely worth checking into. Just go to QVC.com and click on Cooks Essentials. You can see the whole line. If you like them you can check for one of the TV shows to be on so you can see them in action.
I've also purchased several of their electric appliances including an electronic pressure cooker and 4 quart stockpot. I've been very happy with everything, especially the price. Their products are designed based on customer requests and because they eliminate the middle-man their prices are extremely low. A year ago Consumer Reports rated them as the best.
2007-01-26 14:13:40 · answer #3 · answered by janisko 5 · 0⤊ 0⤋
What kind of heat source are you using? Gas/Electric I would use Calphalon stainless steel (dishwasher safe).
For Induction, I'd do some research. I have a set of cookware from Italy that's lightweight and works with Induction. Induction is new in the US and there's not a lot of choice without going the ungodly-heavy cast iron route.
2007-01-26 14:03:27 · answer #4 · answered by Jon A 4 · 0⤊ 0⤋
I have a set of (Lifetime) waterless cookware, It needs water but not a whole lot the covers seal tightly and basically you food is steamed, This was very good to preserve, flavor, and nutrients,. Problem is I happen to be a person that has to have most of the good nutrients removed before I eat the food, But for normal people it's great. For eggs , omelets, or things cooked in a frying pan,I use cast iron. Properly seasoned, they are fantastic.
2016-05-24 03:56:19 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Copper would be cool but I admit, I prefer my calphalon non stick. I just don't have the time to be scrubbing pots and pans all day. I need and like easy!
2007-01-26 14:08:01 · answer #6 · answered by otisisstumpy 7 · 0⤊ 0⤋
Calphalon, but who can afford it. I only have one 3 quart saucepan which I love.
2007-01-26 15:04:18 · answer #7 · answered by Junebug 1 · 0⤊ 0⤋
I love Calphalon's Hard Anodized Aluminum. Copper is too 'fussy' for me for regular use.
2007-01-26 13:58:40 · answer #8 · answered by eilishaa 6 · 0⤊ 0⤋
I like Belgique for dutch ovens, soup pots and saucepans but I prefer a nonstick coating on skillets and I think my T-Fal skillets work great.
2007-01-26 14:04:36 · answer #9 · answered by Hamlette 6 · 0⤊ 0⤋
I like Le Crueset. It is porcelain coated cast iron. Very heavy cookware that distributes and hold heat very well.
2007-01-26 23:12:15 · answer #10 · answered by jbrian24 2 · 0⤊ 0⤋