I've been looking to replace my cheap pots, but the price range in cookware is astronomical. For a 10 piece set, it starts at about $50, and runs all the way up to $1500 and more.

I brought home this one on sale for $89
Starfrit StarClassix Cast Aluminum 10-piece Set (http://www.starfrit.com/Products/kitchen/Cookware/CastAluminum/Starfrit/Starclassix/Sets/30416.aspx?sc_lang=en)
Extra thick 6 mm die-cast base
Heavy die-cast maximizes heat distribution and retention.
Patented detachable handle to facilitate oven use.

But I wonder if I'd be happier with something of a little better quality, like this set which is available locally in a very similar bundle at a similar discounted price:
http://www.amazon.com/Cuisinart-Classic-Stainless-14-Piece-Cookware/dp/B000C21DNE/ref=sr_1_23?ie=UTF8&s=kitchen&qid=1213815106&sr=1-23
Cuisinart Chef's Classic Stainless Cookware Collection was inspired by the kitchens of France and the chefs that train and work in them. The line features 18/10 stainless steel and pure aluminum encapsulated in the base for fast and even heating. The pans are unsurpassed at distributing heat quickly and spreading it evenly with no hot spots. The stainless cooking surfaces do not discolor, won't react with food or alter flavors.

Anyone ever cook on both cheap and expensive pots and notice much of a difference? I've been pretty happy with the cheap pots I have right now, but if there was a difference, I'd be willing to pay more. Highest priority for me is that it should be easy to care for.

Do you really need a set? Sets are about selling you things you'll never use. If you don't need all the pieces then it's better to save the cupboard space .

On good versus crap. Some things are nice for good. Others don't really matter.

For example. Boiling pasta water a thin pot might stick the pasta at the bottom easier but so what? You stir a little more at the beginning.

OTOH maybe you're browning something a thing bottom becomes a pain. Some parts burning some not heating at all.

I'd say spend the money on the things you use. Save money on the things you rarely use. My big turkey pan is just cheap black enamel. Works wonderful for the one day a year it gets used. My dutch oven is heavy duty and if it wasn't on sale would have been $200. This for a measley pot that might be 7litres. I forget what the sale price was but likely 1/2 price or so.

Or go this way. Buy a cheap set. Replace the parts you don't like over time with higher quality. In the end you'll end up with some cheaper items that you rarely use plus high quality for the things you do use.

Not sure if the rambling makes sense but basically it's like anything else. Spend money for the things that get heavy use.

Yes, I need at minimum a medium sauce pan and a large covered frying pan. But it would also be nice at the same time to replace another of my medium sauce pans, and my covered casserole.

The cheapest non-poor quality pot with lid I can find is about $25, and the cheapest frying pan with lid is $60. That makes $85 the minimum I would need to spend for my two required pieces. For an extra $4, I got six additional pieces that will be used well.

With the high quality sets, $199 buys you what it would cost $700 to purchase individually. If they would be easier to clean, more versatile to cook with, and would last twice as long as the medium quality set I picked up, then it makes sense to pick them up now while they'd be most useful to me.

I like my Calphalon stuff, and the commercial line is generally pretty reasonable on Amazon if you watch for sales.

But alternatively, you can go to restaurant supply places and get some pretty decent stuff for cheap.

I like my Calphalon stuff, and the commercial line is generally pretty reasonable on Amazon if you watch for sales.

But alternatively, you can go to restaurant supply places and get some pretty decent stuff for cheap.

+1 on the Calphalon. I picked up a 10" Omlette Skillet at Ross for ~$25. I'm very pleased with it's quality. For some reason, I don't burn my food quite as often either.:D

+1 on the Calphalon. I picked up a 10" Omlette Skillet at Ross for ~$25. I'm very pleased with it's quality. For some reason, I don't burn my food quite as often either.:D
I don't know that brand.

Calphalon® Contemporary Nonstick 8-Piece Cookware Set (http://www.thebay.com/stores/shop/product/en/bay/10001/0/56207921/56207921)

This one got good reviews as well:
T-fal® Jamie Oliver Professional Series 11-Piece Hard Anodized Cookware Set (http://www.thebay.com/stores/shop/product/en/bay/10001/61042081/61042081)

This one also is on for half price:
Cuisinart 10-piece Cookset (http://www.canadiantire.ca/browse/product_detail.jsp?PRODUCT%3C%3Eprd_id=84552444328 5208&FOLDER%3C%3Efolder_id=1408474396672164&bmUID=1213835961252&deptid=1408474396672082&ctgrid=1408474396672090&subctgrid=1408474396672164)

None of them have the lid for the skillet like I want, and I can't tell how they differ from the one that I selected today. :( I don't care about the shiny of the stainless steel; in fact, I'd rather have a more "rustic" looking set, so right now it seems like I made the right choice. :confused:

I don't know that brand.

Calphalon® Contemporary Nonstick 8-Piece Cookware Set (http://www.thebay.com/stores/shop/product/en/bay/10001/0/56207921/56207921)

This one got good reviews as well:
T-fal® Jamie Oliver Professional Series 11-Piece Hard Anodized Cookware Set (http://www.thebay.com/stores/shop/product/en/bay/10001/61042081/61042081)

This one also is on for half price:
Cuisinart 10-piece Cookset (http://www.canadiantire.ca/browse/product_detail.jsp?PRODUCT%3C%3Eprd_id=84552444328 5208&FOLDER%3C%3Efolder_id=1408474396672164&bmUID=1213835961252&deptid=1408474396672082&ctgrid=1408474396672090&subctgrid=1408474396672164)

None of them have the lid for the skillet like I want, and I can't tell how they differ from the one that I selected today. :( I don't care about the shiny of the stainless steel; in fact, I'd rather have a more "rustic" looking set, so right now it seems like I made the right choice. :confused:

In the Calphalon, the Commercial is the equivalent in weight stuff to their top of the line Calphalon One line. It's better than the "Simply" line, but I'm unclear on the Contemporary line. The commercial stuff might or might not have lids, but is very well priced for what you get.

Target and other department type stores might have some other named lines, but generally the handles aren't as nice, etc.

Calphalon is pretty well respected. It's not All Clad expensive, but it's nice, heavy, and durable.

The anodized stuff cleans up nicely even if not non-stick. Their non-stick is anodized non-stick so it is a bit more durable than typical coatings, although not quite as slick as some. I haven't tried their true stainless steel stuff as the anodized serves about the same purpose and I'd gotten good deals at both Amazon and Cooking.com over the last couple of years for the pieces I wanted.

I was always a fan of Revereware (of which I had two saucepans) but when I got a little induction hotplate I use this Allclad saucepan, which is excellent.

http://ecx.images-amazon.com/images/I/41T2NT8ZDEL._SL500_AA280_.jpg
:dreamy:
Calphalon Tri-Ply Copper unites centuries-old culinary tradition with distinctive style. Featuring graceful curves and a stunning combination of expertly finished, tri-bonded metals, this new collection is as beautiful as it is hard-working. A brushed copper exterior and aluminum inner core combine for superior conductivity (the best that there is) and precise cooking control for spectacular results. Fine-satin, brushed stainless steel interior won't react to foods and won't tarnish or change colors even when cooking acidic foods like tomato sauce. Other features include flared rims for easy pouring, well-riveted, curved handles that stay cool to the touch during stovetop use and stainless steel lids that trap steam, heat and flavors. Calphalon Tri-Ply Copper 10-Piece Cookware Set Price: $449.95

The anodized stuff cleans up nicely even if not non-stick. So is the "anodized aluminum" a lot different than the cast aluminum? The set I bought says it has a 6mm thickness, and says that this is triple that of it's competitors (Of course, it's competitors being Martha Stewart, T-Fal, etc.) I just recently got a cast iron pan, and I'm surprisingly disappointed with it. I'm happier with my basic cheap T-Fal pans.

I was always a fan of Revereware (of which I had two saucepans) but when I got a little induction hotplate I use this Allclad saucepan, which is excellent.I looked at a gorgeous set of Revere pots (http://www.amazon.com/Revere-Copper-Clad-9-Piece-Cookware/dp/B000PY646U) on amazon, but they didn't get good reviews. I guess they've changed their manufacturer. :confused:

I love the styling of the Allclad (http://www.amazon.com/All-Clad-Master-Chef-7-Piece-Cookware/dp/B00008UA7I/ref=sr_1_7?ie=UTF8&s=home-garden&qid=1213841957&sr=1-7).

Based on your previous recommendations, I'm pretty sure we have similar tastes in consumer products. :cool: But I'm not ready to spend $1,200 on pots. :blank: But there's these:
All-Clad Stainless 9-Piece Cookware Set with Nonstick Fry Pan (http://www.amazon.com/All-Clad-Stainless-9-Piece-Cookware-Nonstick/dp/B00005AY63/ref=sr_1_32?ie=UTF8&s=home-garden&qid=1213842343&sr=1-32) $569.95

Then there's this one: :confused:

Chef's Secret 15-Piece Element Stainless-Steel Cookware Set
List Price: $1,295.00 Price: $222.29 & this item ships for FREE with Super Saver Shipping :confused: Elevated list price to make it look like a good deal, or a good deal? Reviews (http://www.epinions.com/reviews/Chef_s_Secret_15_pc_9_Element_Stainless_Steel_Cook ware_KT915)

This is the real deal. The high quality cookware set called Chef's Secret, as seen on TV. Without the competitive environment of the internet, this same set is selling for hundreds more via door to door sales, or booth sales.

We have sold hundreds of these sets. Usually our customers find us before spending $1,000 on this or another brand, but not always. Congrads if you are doing your research before your purchase decision.

So is the "anodized aluminum" a lot different than the cast aluminum? The set I bought says it has a 6mm thickness, and says that this is triple that of it's competitors (Of course, it's competitors being Martha Stewart, T-Fal, etc.) I just recently got a cast iron pan, and I'm surprisingly disappointed with it. I'm happier with my basic cheap T-Fal pans.

Calphalon has two different anodized coatings. One is for regular, and one is non-stick.

Looks like what you bought is nonstick, so it's aluminum with a nonstick coating.

Compared to the anodized non-stick, the type you got isn't as bonded to the base metal and is more easily scratched.


As for the cast iron, is it bare cast iron, or enameled cast iron (painted)? The bare cast iron has to be seasoned, and it gets better the more you use it if you take care of the seasoning. Mom gave me a little 8" skillet the other day that was great...until I left the eye on while I was eating breakfast and burnt the long established seasoning off :bang: Had to reseason :(

I love cooking stir fry in my huge Lodge cast iron wok that I've posted about several times before, and it's now well seasoned.

I also have a big Le Creuset French Oven (http://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Quart-French/dp/B00004SBHA/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1213848157&sr=8-1) that's enameled, and that's a whole different thing. Very easy to clean and you don't have to worry about seasoning.

I looked at a gorgeous set of Revere pots (http://www.amazon.com/Revere-Copper-Clad-9-Piece-Cookware/dp/B000PY646U) on amazon, but they didn't get good reviews. I guess they've changed their manufacturer. :confused:

I love the styling of the Allclad (http://www.amazon.com/All-Clad-Master-Chef-7-Piece-Cookware/dp/B00008UA7I/ref=sr_1_7?ie=UTF8&s=home-garden&qid=1213841957&sr=1-7).

Based on your previous recommendations, I'm pretty sure we have similar tastes in consumer products. :cool: But I'm not ready to spend $1,200 on pots. :blank: But there's these:
All-Clad Stainless 9-Piece Cookware Set with Nonstick Fry Pan (http://www.amazon.com/All-Clad-Stainless-9-Piece-Cookware-Nonstick/dp/B00005AY63/ref=sr_1_32?ie=UTF8&s=home-garden&qid=1213842343&sr=1-32) $569.95

Well Revere might not be what it used to be. And it used to be pretty useful. My Revere ware stuff is about twenty years old.

The AllClad is expensive, but I just have the one piece. My wife has some other stuff which is probably kind of pricey - it's cast iron (Dutch oven or crock pot type stuff). I use the AllClad saucepan nearly every day - I would guess about 350 days a year, and I'm using it right now. I've had it for about seven years and it is nearly as good as new. So yeah, it was about $100 for the thing, but I've used it almost 2500 times, so we are getting to about 4 cents per use. This means that compared to the food I cook in it, the pot is almost a negligible cost. The electricity to do the cooking - even with the induction hotplate which cuts it in about half, is about the same order of magnitude. In another seven years, I expect that pot to be in about the same shape doing the same service, and the electricity? Probably will cost more. (No, we can't do solar here because we have too much shade - but the shade does cut way down on needing to use A/C and comes from beautiful trees so I'm not complaining.)

The thing that controls cost of a pot is utility and durability. I would suggest thinking about getting only pieces you are really going to use, and get the best stuff you can for that. Then if you have to fill out a lot of cookware (in case you have to cook for a big family gathering, etc.) then get a more affordable set in addition.

Remember for some things you want a pot that sticks. Browning meat for example works better.

There is a shop in Thornhill off Yonge street that tends to have good prices and a range of products to actually handle and look at. They have a website to.

https://www.cayneshousewares.com/

Restuarant supply shops are expensive in Ontario from the ones I looked at. Even the used shops weren't reasonable.

At all depends on how much you are "into" cooking. Personally, cooking is a hobby for me. Sometimes you need a heavy, fry pan without non-stick (frying meat for example). Sometimes you need a small fry pan with non-stick (frying an egg).

So, I use normal Calphalon from Kohl's for the plain old non-stick stuff. I do use AllClad for the really important "okay-to-stick" pans.

One AllClad big fry pan, one nice size chef's pan and one sauce pan/pot are enough for any kitchen imo. The rest just Calphalon non-stick.

My 2 cents.

Anything copper is going to be more expensive these days due to the copper price being through the roof.

Its only supposed to get higher, so if you REALLY want a copper set, buy it now.

Copper is less then $4 a pound. How much copper in an copper clad pot? How much does a copper clad pot cost? My heavy Lagostina pot has a copper disc with the rest of the pot being stainless. I can't imagine that it uses much more then 1 lb of copper. The cost of the materials is a small part of the selling price.

Copper is less then $4 a pound. How much copper in an copper clad pot? How much does a copper clad pot cost? My heavy Lagostina pot has a copper disc with the rest of the pot being stainless. I can't imagine that it uses much more then 1 lb of copper. The cost of the materials is a small part of the selling price.

And its supposed to jump up above $6 before the year is over, and if the yearly forecasts are right, it could could above $10 next year.

I got my Calphalon 4 years ago at Target.

http://www.target.com/Kitchen-Essentials-Calphalon-Anodized-Cookware/dp/B00008GW9A/qid=1213894774/ref=br_1_2/601-4317024-8592956?ie=UTF8&node=1038636&frombrowse=1&rh=&page=1

Since then I added the flat griddle, and the lid for the 10" omelette pan. i've been VERY happy with my purchase, I imagine that it will easily last for many more years. the exterior of the pots and pans is very tough, and I've used a wire brush to clean the little crevices where the handle attaches, since stuff sometimes gets cooked on in higher heat. Anyway, even with the wire brush, i haven't damaged anything at all. for the most part, just rubbing with a sponge in soapy water is all that I need to do to clean them out.

I've been looking to replace my cheap pots, but the price range in cookware is astronomical. For a 10 piece set, it starts at about $50, and runs all the way up to $1500 and more.

I brought home this one on sale for $89
Starfrit StarClassix Cast Aluminum 10-piece Set (http://www.starfrit.com/Products/kitchen/Cookware/CastAluminum/Starfrit/Starclassix/Sets/30416.aspx?sc_lang=en)
Extra thick 6 mm die-cast base
Heavy die-cast maximizes heat distribution and retention.
Patented detachable handle to facilitate oven use.

But I wonder if I'd be happier with something of a little better quality, like this set which is available locally in a very similar bundle at a similar discounted price:
http://www.amazon.com/Cuisinart-Classic-Stainless-14-Piece-Cookware/dp/B000C21DNE/ref=sr_1_23?ie=UTF8&s=kitchen&qid=1213815106&sr=1-23
Cuisinart Chef's Classic Stainless Cookware Collection was inspired by the kitchens of France and the chefs that train and work in them. The line features 18/10 stainless steel and pure aluminum encapsulated in the base for fast and even heating. The pans are unsurpassed at distributing heat quickly and spreading it evenly with no hot spots. The stainless cooking surfaces do not discolor, won't react with food or alter flavors.

Anyone ever cook on both cheap and expensive pots and notice much of a difference? I've been pretty happy with the cheap pots I have right now, but if there was a difference, I'd be willing to pay more. Highest priority for me is that it should be easy to care for.

Speaking from years of experience in cooking, the high-end pots & pans are cool but not really necessary.

I would recommend checking out back issues of Cook's Illustrated (online or however) and see the various pots and pans that they review. Their takes on what's worth the money and what's not are invaluable when it comes to kitchen equipment, and will probably save you a lot of cash.

I would recommend checking out back issues of Cook's Illustrated (online or however) and see the various pots and pans that they review. Their takes on what's worth the money and what's not are invaluable when it comes to kitchen equipment, and will probably save you a lot of cash.


:tu: I generally find their reviews (and the America's Test Kitchen stuff from PBS which I doubt is shown in Canada) to be very accurate.

:tu: I generally find their reviews (and the America's Test Kitchen stuff from PBS which I doubt is shown in Canada) to be very accurate.


Actually PBS is carried by most cable and all the satellite services. I used to get Boston and Seattle PBS on Canadian satellite. Problem is the reviews often cover products you can't get in Canada. Or if you can get is made for the local market and is different then what is tested.

Looks like what you bought is nonstick, so it's aluminum with a nonstick coating.

Compared to the anodized non-stick, the type you got isn't as bonded to the base metal and is more easily scratched.


As for the cast iron, is it bare cast iron, or enameled cast iron (painted)? The bare cast iron has to be seasoned, and it gets better the more you use it if you take care of the seasoning. Mom gave me a little 8" skillet the other day that was great...until I left the eye on while I was eating breakfast and burnt the long established seasoning off :bang: Had to reseason :(My cast iron was preseasoned, but I messed it up, so I had to reseason too. I've followed the instructions I found online (http://huntsville.about.com/cs/food/ht/Cast_Iron.htm), but it didn't seem to work as well as intended. I think I need to use lard, and not vegetable oil (http://www.kitchenemporium.com/info/castiron.html).

I got my Calphalon 4 years ago at Target.

http://www.target.com/Kitchen-Essentials-Calphalon-Anodized-Cookware/dp/B00008GW9A/qid=1213894774/ref=br_1_2/601-4317024-8592956?ie=UTF8&node=1038636&frombrowse=1&rh=&page=1

Since then I added the flat griddle, and the lid for the 10" omelette pan. i've been VERY happy with my purchase, I imagine that it will easily last for many more years. the exterior of the pots and pans is very tough, and I've used a wire brush to clean the little crevices where the handle attaches, since stuff sometimes gets cooked on in higher heat. Anyway, even with the wire brush, i haven't damaged anything at all. for the most part, just rubbing with a sponge in soapy water is all that I need to do to clean them out.Those look like they're exactly what I want! I will see if any of the local stores have them.

From Mark Bittman, the author of "How to Cook Everything":What Kitchen Equipment Should I Buy? (http://www.nytimes.com/2007/05/09/dining/09mini.html?_r=2&scp=1&sq=bittman+no+frills&st=nyt&oref=slogin&oref=slogin)

The Inessentials

YOU can live without these 10 kitchen items:

...

ANYTHING MADE OF COPPER More trouble than it’s worth, unless you have a pine-paneled wall you want to decorate.

Those look like they're exactly what I want! I will see if any of the local stores have them.

I still advise the heavier Calphalon stuff over the lighter. I've used the lighter at my girlfriends house, and my heavier stuff is easier to cook with due to better heat distribution, etc. I think Target's "Pro" line is similar to what I have, but I don't like the handles as much because they have silicone and I occasionally broil in my stuff. That's the reason I went with the Commercial from Amazon...heavy and excellent handles, and cheaper than Target's lower line of Calphalon if you keep watching Amazon.

But that stuff linked is the anodized stuff I was telling you about. Pretty durable :tu:

I still advise the heavier Calphalon stuff over the lighter. I've used the lighter at my girlfriends house, and my heavier stuff is easier to cook with due to better heat distribution, etc. I think Target's "Pro" line is similar to what I have, but I don't like the handles as much because they have silicone and I occasionally broil in my stuff. That's the reason I went with the Commercial from Amazon...heavy and excellent handles, and cheaper than Target's lower line of Calphalon if you keep watching Amazon.

But that stuff linked is the anodized stuff I was telling you about. Pretty durable :tu:

i guess it just depends on your cooking skillz. I've never had issues with my pots and pans :madpimp:


:p

actually, yeah I would expect that heavier pans would lead to more even heating, but i've never really had issues with uneven heating due to the pan per se, the only issues i had with that were because the burners were not perfectly flat and sometimes one side of the pan would be elevated by a few mm and not get as hot. :bang:

...but at my new place the gas burners are perfectly level :dreamy: so that problem is in the past. I'm actually wanting to get the wok (http://www.target.com/Kitchen-Essentials-Calphalon-Hard-Anodized/dp/B00008GSX7) for that series, but IDK if I want to spend $50 for it. I probably will, since I'm one to pay for it just because it would match. :o

We'll see how long I hold off on buying it.

...but at my new place the gas burners are perfectly level :dreamy: so that problem is in the past. I'm actually wanting to get the wok (http://www.target.com/Kitchen-Essentials-Calphalon-Hard-Anodized/dp/B00008GSX7) for that series, but IDK if I want to spend $50 for it. I probably will, since I'm one to pay for it just because it would match. :o

We'll see how long I hold off on buying it.

:nono:

Real Wok (http://www.amazon.com/Lodge-Pro-Logic-14-Inch-Cast-Iron-Handles/dp/B00063RXQK/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1213908144&sr=8-1). Probably my favorite piece of cookware.

:tucook: <--OK, I'm not editing my typo. :lol: But it was supposed to be :tucool:

I've been in the market myself for a new set of pans since I outright ditched my aluminum non-stick pans (:( they made great omelettes)- after reading some considerable concerns about the toxicity of the coatings. Recently I've seen this 16 pc Stainless Steel set at my local Costco and it seems fairly heavy and well made... $200

http://content.costco.com/Images/Content/ProductLarge/208782LL.jpg

Here's the Costco shpiel....

Constructed of stainless steel, the copper-bonded 5-ply base is manufactured to allow even and efficient transfer of heat while eliminating hot spots. Each pan is manufactured with a 5-ply base that has two layers of stainless steel, two layers of aluminum, and a copper core. The substantial impact-bonded base enables the pan to reach and maintain the desired cooking temperature quickly and evenly.

16-Piece Set Includes:


Covered saucepan: 4 qt.
Covered saucepan: 1.7 qt.
Open skillet: 8.5"
Open skillet: 10.25"
Covered saucepan: 2.4 qt.
(w/steamer insert)
Covered stockpot: 8 qt.
Covered sauté pan: 3.5 qt.
Slotted Spoon
Solid spoon
Spatula

Features:


Professional Quality:
Constructed of stainless steel, the copper-bonded 5-ply base is manufactured to allow even & efficient transfer of heat; Each pot & pan provides perfect cooking performance every time; induction ready
Copper-Bonded 5-ply Base:
Each pan is manufactured w/a 5-ply base construction that has 2 layers of stainless steel, 2 layers of aluminum & copper base; The substantial impact-bonded base enables the pan to reach & maintain the desired cooking temperature quickly & evenly, allowing heat settings to be reduced
Stainless Steel Handles:
Handcrafted & hand-polished hollow-cast handles are ergonomically designed to assist in natural wrist position & comfort; securely riveted for a lifetime of use
Stainless Steel Lids:
Heavy-gauge, dimple-dome shaped lids fit precisely for heat & nutrient retention; snug fit creates a tight seal for a more efficient form of self basting
Stainless Steel Utensils
NSF international compliant
Dishwasher safe



Link-
http://www.costco.com/Browse/Product.aspx?Prodid=11257108&whse=BC&Ne=4000000&eCat=BC|89|56625|54916&N=4017652&Mo=32&No=1&Nr=P_CatalogName:BC&cat=54916&Ns=P_Price|1||P_SignDesc1&lang=en-US&Sp=C&hierPath=89*56625*54916*55004*&topnav= (http://www.costco.com/Browse/Product.aspx?Prodid=11257108&whse=BC&Ne=4000000&eCat=BC%7C89%7C56625%7C54916&N=4017652&Mo=32&No=1&Nr=P_CatalogName:BC&cat=54916&Ns=P_Price%7C1%7C%7CP_SignDesc1&lang=en-US&Sp=C&hierPath=89*56625*54916*55004*&topnav=)

I'll never buy calphalon again. We got a set for a wedding (pro-grade, hard anodized) then, after 10 years, and calphalon replacing the set THREE times... never again.

I was trained in a kitchen- we didn't abuse it- it was Calphalon's anodized formula not being able to stand up to anything acidic nor any water harder than "very soft".

We went All-Clad and that's probably all I'll ever own. But I understand that's probably far more $$ than you want to spend, Guava.

Just wanted to mention (since I haven't seen it on this post) that if you do buy copper plated cookware, you will need to polish it. And hand-dry it. Otherwise it will quickly oxidize.

And for the record, I'm all for non-stick stuff. I have 1 medium saucepan with lid and one large. I have a 12" frying pan that I should get rid of soon because the non-stick isn't non-stick anymore after about 5 years of use. I have a 14" frying pan that I use for chicken breast. I have a 14" wok. I have a 12" frying pan / wok thing that's higher in the back so that you can flip food in it. And I have 2 medium-sized nonstick very thick pots that I use for popcorn, fudge, caramel, Turkish delight, flan, or other things of that nature. I think that only the first two I mentioned are actually the same brand.

And its supposed to jump up above $6 before the year is over, and if the yearly forecasts are right, it could could above $10 next year.

Do you watch (semi-)precious metal price forecasts? I actually do, and forecasts are right about as often as they're wrong. I really don't think that a company could legitimately start charging significantly more for copper-clad cookware any time soon.

The only reason to buy copper is the real copper pots- which have very specific uses.

Applying a thin layer of copper to an otherwise average pan only removes $$ from your pocket. :tu:

Well, I'm still confused. :confused:

I returned the pots to Wal-Mart, and bought a new set at Canadian Tire. I couldn't find anything similar to what's been discussed in this thread. But this one had a nice look and feel to it.
http://a116.g.akamai.net/7/116/8068/infinite/www.canadiantire.ca/media/images/products/images/Assortments/PrimaryAssortments/Housewares/Kitchen/Cookware/CookwareSets/0421865_450_CC_v1_m56577569830786051.jpg
It regularly sells for $499 and was on special for $249.

Set contains 1.25 qt, 2.5 qt and 3.5 qt saucepans with lids, 6.5 qt stockpot with lid, 3 qt sauté pan with lid
Professional copper-bonded five-ply base distributes the heat quickly and evenly
18/10 stainless steel
Domed-shape tempered glass lids
Cast stainless steel handles, riveted for durability
Oven-safe to 500°F
Hassle-free replacement warranty

I'm pretty sure this is the same set that amazon.com sells:
KitchenAid's Gourmet Distinctions line is packed with high quality durable cookware that is guaranteed to last you through time. The cookware base is made up of a layer of aluminum, then copper, followed by more aluminum and finally a layer of 18/10 stainless steel to deliver exceptional cooking performance with reduced hot sopts. Unique tapered shapes makes stirring and whisking easy, while the larger space at the top speeds reduction for rich, flavorful sauces. The riveted handles are made of polished 18/10 stainless steel and provide a confident grip and are oven safe to 500F. Those items with a tempered glass lid allows you to monitor foods while locking in flavors and nutrients for tender and moist cooking.

Overall, the reviews are positive (http://www.amazon.com/review/product/B000IH0WXK/ref=dp_db_cm_cr_acr_txt?%5Fencoding=UTF8&showViewpoints=1).

That doesn't look too bad, Guava. 18/10 stainless :tu:

So is the "anodized aluminum" a lot different than the cast aluminum?

Anodized coating is an electrical/chemical reaction finish that "seals" the aluminum. It is very durable and prevents the aluminum from chalking. At work we use anodized aluminum quite often on exterior of buildings. The only real drawback to anodizing is it can crack.

18:10 stainless with a mirrored finish would get my vote :)

It is very durable and prevents the aluminum from chalking.

Except in the case of Calphalon... the anaodized sets we had routinely fell apart... funny that not long after that period most kitchen stores stopped selling it... then you saw Calphalon launch a discount/consumer brand at Target. :confused:

18:10 stainless with a mirrored finish would get my vote :)Well, I'm hoping it's not just a cosmetic application. :confused: Like I said, performance and care are most important. I'd prefer not to have to baby it, and I'm not terribly concerned about how pretty it looks.

I pulled all of the pieces out of the box, but I'm still afraid to use it. :lol:

(I'm recently having much better luck with my cast iron, however. :tucool:)

I just buy my kitchen stuff at a local restaurant supply house or the restuarant stuff at Sams club. It is cheap, takes a beating and heats evenly. I also have a cast iron skillet and dutch oven, they will be around much longer than I will.

(I'm recently having much better luck with my cast iron, however. :tucool:)

Takes awhile to get the seasoning right I'm finding. The "preseasoned" stuff is just like giving you a starting point a bit past base metal.

Speaking from years of experience in cooking, the high-end pots & pans are cool but not really necessary.

I would recommend checking out back issues of Cook's Illustrated (online or however) and see the various pots and pans that they review. Their takes on what's worth the money and what's not are invaluable when it comes to kitchen equipment, and will probably save you a lot of cash.

Another bump on this -- LOVE that magazine, and wish every genre of writing (political, music reviews, etc) had a source I trusted and respected as much as those guys...