Tell me which ones you have and love. Teach me what to look for and what I need!
Right now we have a Calphalon non-stick set we got as a wedding present almost 7 years ago. The pots are fine but the two pans aren't non-stick anymore and are just beat up. We used to have an electric range but we moved in the spring and now have a gas range. I use a pan almost every night when I cook so I need something that will last.
I have these at work and I really like them. I have Calphalon nonstick from our wedding at home, too. I am not a huge fan of them and would like to, eventually, buy new ones. www.amazon.com/Emeril-All-Clad-PRO-CLAD-Stainless-Dishwasher/dp/B001GD2YRW/ref=sr_1_2?ie=UTF8&qid=1414897067&sr=8-2&keywords=emeril+cookware We're hitting the point of needing to replace a lot of stuff we got for our wedding six years ago. Not nearly as fun as getting them the first time as wedding gifts! ETA: since these are the ones I have at work (school), they get used all the time. Like, by three different groups of students at least 3-4 times per week. We're able to keep them nice and clean with just Dawn and the occasional scouring pad.
It depends. If I was buying an all new set maybe $400? If I just decide to replace the two pans and 1 pot that I use frequently then not $400. I'm looking for high quality that will last, not require extreme special care, work well and doesn't break the bank.
Are your Calphalon non-sticks the old coated ones or the anodized ones? We had a Calphalon coated non-stick that started to peel 5 years or so after we got it, and we emailed Calphalon, fully expecting them to say that we were SOL since it's been so long and we don't handwash them, but they send us a brand new anodized one. It might be worth contacting them about the ones that aren't functional anymore.
The bulk of our pots and pans are Calphalon tri-ply stainless (not non-stick), and we don't have any complaints about them. I'm sure there are nicer ones, though.
I have these at work and I really like them. I have Calphalon nonstick from our wedding at home, too. I am not a huge fan of them and would like to, eventually, buy new ones. www.amazon.com/Emeril-All-Clad-PRO-CLAD-Stainless-Dishwasher/dp/B001GD2YRW/ref=sr_1_2?ie=UTF8&qid=1414897067&sr=8-2&keywords=emeril+cookware We're hitting the point of needing to replace a lot of stuff we got for our wedding six years ago. Not nearly as fun as getting them the first time as wedding gifts! ETA: since these are the ones I have at work (school), they get used all the time. Like, by three different groups of students at least 3-4 times per week. We're able to keep them nice and clean with just Dawn and the occasional scouring pad.
YES! I was looking at these. Stupid question but do the handles get hot? So you always have to use a pot holder when handling them? One thing I DO like about our current Calphalon set is that the handles stay cool to the touch which is nice.
Are your Calphalon non-sticks the old coated ones or the anodized ones? We had a Calphalon coated non-stick that started to peel 5 years or so after we got it, and we emailed Calphalon, fully expecting them to say that we were SOL since it's been so long and we don't handwash them, but they send us a brand new anodized one. It might be worth contacting them about the ones that aren't functional anymore.
The bulk of our pots and pans are Calphalon tri-ply stainless (not non-stick), and we don't have any complaints about them. I'm sure there are nicer ones, though.
I don't know. How do I tell? We have NEVER even put them in the dishwasher (another annoying thing about them). They've always been hand washed.
Go stainless steel, especially with a gas stove. I've shared this anecdote several times before, but my mom is using my dad's grandmother's Farberware SS pots and pans (over 100 years old), and they look brand new.
I have the Calphalon set, and my only complaint is that I don't use all of them, and I wish I would have just picked out the pieces I need/use. I do have a large non-stick skillet that I use, too.
Seriously, though, the SS cleans up with some bar keeper's friend and looks brand new. I charred the bottom of one with bacon; the bacon was no more, the pan was black, it now looks new again.
Costco has a set that usually goes for >$200 that gets great reviews.
Are your Calphalon non-sticks the old coated ones or the anodized ones? We had a Calphalon coated non-stick that started to peel 5 years or so after we got it, and we emailed Calphalon, fully expecting them to say that we were SOL since it's been so long and we don't handwash them, but they send us a brand new anodized one. It might be worth contacting them about the ones that aren't functional anymore.
The bulk of our pots and pans are Calphalon tri-ply stainless (not non-stick), and we don't have any complaints about them. I'm sure there are nicer ones, though.
I don't know. How do I tell? We have NEVER even put them in the dishwasher (another annoying thing about them). They've always been hand washed.
The coated ones have a black coating on them that makes them nonstick. The anodized ones have whatever makes them nonstick baked into them (well, probably not baked, but it doesn't look like they have a coating on them... look right at the top lip of the pan). The anodized ones are more gray, too.
Either way, though, if they aren't functional, you may as well email them about the problem. The worst they can say is tough luck, but if you get lucky, you could end up having to buy fewer pans.
I have these at work and I really like them. I have Calphalon nonstick from our wedding at home, too. I am not a huge fan of them and would like to, eventually, buy new ones. www.amazon.com/Emeril-All-Clad-PRO-CLAD-Stainless-Dishwasher/dp/B001GD2YRW/ref=sr_1_2?ie=UTF8&qid=1414897067&sr=8-2&keywords=emeril+cookware We're hitting the point of needing to replace a lot of stuff we got for our wedding six years ago. Not nearly as fun as getting them the first time as wedding gifts! ETA: since these are the ones I have at work (school), they get used all the time. Like, by three different groups of students at least 3-4 times per week. We're able to keep them nice and clean with just Dawn and the occasional scouring pad.
YES! I was looking at these. Stupid question but do the handles get hot? So you always have to use a pot holder when handling them? One thing I DO like about our current Calphalon set is that the handles stay cool to the touch which is nice.
Sometimes the stockpot handles will be hot after boiling a lot of liquid, but I find that true with pretty much every pan I've used since the handles are so short on the stockpot. Otherwise, no hot handles in my experience.
Post by katebeckett on Nov 1, 2014 22:40:43 GMT -5
I also have the Emeril stainless set and I really like them. I've had them for 6 years, use them every day and have had no issues. The handles don't get any hotter than any other pots/pans that I've used. This set and a couple of Lodge cast irons are all I've ever needed to cook.
We have All-Clad stainless steel and they are great. Ditto the recs for a cast iron skillet (Lodge is a good brand and really affordable). Also, my Le Creuset dutch oven gets a ton of use in the winter months for stews, soups, braised meats, etc. It's probably my favorite kitchen piece overall.
My H converted me from non-stick to stainless. Food tastes much better.
And get a cast iron skillet. He uses this most of all.
Wow - interesting to hear about a difference in taste. We use Calphalon non stick pots and pans now. This thread is making me consider trying out a stainless steel pot...
Post by sillygoosegirl on Nov 2, 2014 2:30:46 GMT -5
We're still loving the calphalon tri-ply stainless pots we got for our wedding over 9 years ago. With the exception of the frying pans, which did eventually warp because DH really likes to abuse pans (and when I say abuse, I mean: the day he warped the 10 inch frying pan he'd set some olive oil to get hot and started playing a video game in the other room with the intention of being right back... I found it smoking in the kitchen an hour later when I got home). We now use cast iron frying pans instead, which I also highly recommend, as they can actually hold up to that kind of abuse (the old school seasoned ones, I've never used enameled cast iron... It always looks way too fragile for the price). They also work fantastically well and are incredibly cheap. They seem difficult to care for at first because they are different than anything else in your kitchen (except maybe wood cutting boards), but they aren't actually particularly more work once you know the dos and don'ts. Food sticking to cast iron and stainless steal really isn't a problem if you get the pan to an appropriate temperature before putting the food in, and then don't let it burn too badly.
My H converted me from non-stick to stainless. Food tastes much better.
And get a cast iron skillet. He uses this most of all.
Ditto this. We have a set of heavy stainless steel pots and pans plus a huge Le Creuset cast-iron frying pan.
Would say that if you're going to make the switch to non-non-stick pans you might have a learning curve for greasing pans. We use a lot of butter, olive oil and coconut oil in our house.
We purchased Calphalon tri-ply SS set a few years ago when BBB was having a sale around Christmas. The set had all the pieces I wanted plus a few others for cheaper than I could buy them separately. I love them and don't find the handles get hot except on the pot lids. I love that they can go from stovetop into the oven. I clean with dish soap and a sponge/scouring pad and use a little Bar Keepers Friend (recommended by Calphalon) if something gets really baked on.