[singularity6]

I'm looking to replace some old Farberware pots and pans that my folks gifted me about 13 years ago. If I had an unlimited budget, I'd replace everything with All Clad. However, I'd rather not part with that much money. I am the primary cook of the family, and cook at least one meal per day.

I did buy an All Clad 12" skillet, as I figured it was probably the most important piece for what I cook at home. The Calphalon Tri-Ply seem like they'd be reasonable for things like saucepans and stock pots (and the Marshall's by me gets them in stock for cheap fairly regularly.) My other choice would be Cuisinart Multiclad.

Any thoughts?

 

[brianshaw]

I made a similar transition about 50 years ago. (I experimented with Calphalon Anodized and Circulon, a couple of which I kept mostly for sentimental sake.) You won't regret the money spent and you'll be buying cookware that will last the rest of your life (and probably more if passed down). I bought the most basic All Clad in those days, hte MasterChef line. Very industrial looking but cook great. Only complaint I hear from other family members is the weight. But they are great cooking tools. What I know of the Calphalon/Cuisinart of similar construction is very minor, and they are all high quality and seem quite equivalent.

 

[singularity6]

Thanks for the reply! I'm probably gonna replace things gradually, as the Marshall's near me gets Calphalon Tri-Ply from time to time. They're actually quite cheap compared to other retailers.

 

[singularity6]

I also just realized that this got put under Cooking Knives. Any way I can move it to Equipment?

 

[JohnDB]

Deyemere.....

That's the one I happen to like.

Ever since I got one I was instantly hooked and get ONE new piece each year.

5 ply construction and extremely even heating. I even tried them on induction stove tops and was extremely pleased with the reactiveness of the product.
If they are capable of forming a hot spot I haven't discovered how to manage that yet.

They are very expensive....no doubt about it. But they continue to look great every year....year after year.

However your large upscale department stores usually carry a line of decent SS cookware. Usually at least 3 ply if not more. And they go on sale quite often.

For non-stick I tend to gravitate to cast iron or tempered steel with a seasoned finish I placed on them myself.

But to each their own.

 

[Pat Pat]

Not sure about the quality these days, but the Calphalon Tri-Ply pots and pans I bought 20 years ago are as good as the All-Clad; I bought the All-Clad 5 years ago and I don't find the 2 brands to be any different, cooking performance-wise.

 

[phatch]

I have a Calphalon clad pan and a Tramontina clad, both 12 inches. The Tramontina is notably heavier. And it cooks better because of it. It loses slightly in responsiveness, but the heat drop when you add food to it is so much more stable. Lays on the sear, generates better fond. Works on induction...