Pots and Pans

[ERG]

I am trying to decide between two kinds of Calpholon pots the Commercial Hard Anodized and the Commercial nonstick. As these pots will be an investment I want to make a good choice. I would appreciate any feedback people have regarding their experiences and preferences in this matter. Thank you very much.

[chefbec]

Although I don't personally use Calphalon (since I got Pampered Chef Professional Cookware free http://www.cookinglight.com/bbs/biggrin.gif ), I have been told (by those who've tried them) that the Commercial Nonstick is preferable. Make sure you don't use metal utensils. Even good non-sticks can scratch.

[Gail]

Hi ERG and welcome to the board,

Since I see you're new here, you may not be familiar with our search function yet. If you click on "search," upper right corner next to FAQ and type in a keyword such as "cookware" or "pans," you should turn up a number of discussions on the topic in both the active Great Foods Forum or in the General Archives.

I'm sure some of our newer members will have additional input beyond that already posted.
Good luck in your search!

[Karen M]

Love my Commercial Nonstick!

[Karen from VA]

I think someone has already said this in one of the prior threads on this subject, but I'll toss it in here also. After 40+ years of cooking with a variety of inexpensive pots and pans, I bought a few pieces of Calphalon for my Christmas present. My advice is to NOT buy a SET of anything. First determine what type of cookware you use the most, determine if you want it to be nonstick or not and then buy that piece. See how you like it and go from there. You will ultimately want both nonstick and hard anodized (or cast iron)skillets depending upon what you're going to cook in them. I would go for nonstick saucepans, but choose only the sizes you use the most. I found that the sets usually included a piece or two that I would very seldom, if ever, use. Buying piece by piece may cost a little more, but you won't end up wasting money on unused cookware taking up precious cupboard space. BTW, I find I'm still bypassing my Commercial Hard Anodized skillet in favor of my old cast iron fry pan. JMHO.

Karen

[funnybone]

I agree with Karen - don't buy a set. I think there is a place for both regular and non-stick pots and pans. I have Calphalon (various types and shapes and sizes). I love them to death and don't use my other brands any longer (both cheap and expensive).

[BethH]

I've got a set of the Commercial Non-stick and love it! However, I do need to purchase a stainless steel pot for making pan sauces with the yummy brown bits. Until then, I use my non-stick for everything and think it is wonderful! Good luck!