ALL CLAD and CAPHALON ...
what the heck is the difference?????
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ALL CLAD and CAPHALON ...
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Re: ALL CLAD and CAPHALON ...
depending on stainless or nonstick. All Clad is suppose to be better, The stainless steel pots. I went for the caphalon non stick because I hate to clean the stainless steel pots. Go with the one you like best.
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Re: ALL CLAD and CAPHALON ...
Posted by ik1
depending on stainless or nonstick. All Clad is suppose to be better, The stainless steel pots. I went for the caphalon non stick because I hate to clean the stainless steel pots. Go with the one you like best.
Are you happy with caphalon???
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Re: ALL CLAD and CAPHALON ...
I personally love Caphalon, my mom was trying to make me get the All Clad, but I had a Caphalon pancake pot, the flat one and it is my favorite.
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Re: ALL CLAD and CAPHALON ...
We registered for the Calphalon Contemporary Non-Stick, and we love them!
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Re: ALL CLAD and CAPHALON ...
we did too!
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Re: ALL CLAD and CAPHALON ...
In our opinion its worth the extra money for certain things, pots are one of them. All Clad is made in the USA and built with better quality(calphalon built in china)....Just be sure to get stainless pots, no need for non-stick except for one 10 inch fry pan for eggs. That non stick stuff scratches off and you might digest it!!!!
JMO
JMO
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Re: ALL CLAD and CAPHALON ...
I was watching something on TV about non-stick pots. When the heat is too high they give off some gas that isnt supposed to be good for you and the non-stick stuff can chip and scratch and then its in your food and youre not supposed to digest it. They said youre actually supposed to throw them out.Thats why we didnt get the non-stick. So be careful, do your research first.
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Re: ALL CLAD and CAPHALON ...
Posted by nycgirl79
We registered for the Calphalon Contemporary Non-Stick, and we love them!
same here
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Re: ALL CLAD and CAPHALON ...
Posted by mbg1007
I was watching something on TV about non-stick pots. When the heat is too high they give off some gas that isnt supposed to be good for you and the non-stick stuff can chip and scratch and then its in your food and youre not supposed to digest it. They said youre actually supposed to throw them out.Thats why we didnt get the non-stick. So be careful, do your research first.
I heard about that also but the caphalon ones are one of the best ones and that does not happen to them for a long time. The stainless steel are horrible to clean. I have them now and cant stand it.
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Re: ALL CLAD and CAPHALON ...
Posted by luvabul
In our opinion its worth the extra money for certain things, pots are one of them. All Clad is made in the USA and built with better quality(calphalon built in china)....Just be sure to get stainless pots, no need for non-stick except for one 10 inch fry pan for eggs. That non stick stuff scratches off and you might digest it!!!!
JMO
I agree 100%!!!!! That is exactly what my mom told me, you only need the big frying pan in non-stick!!!
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Re: ALL CLAD and CAPHALON ...
All Clad is the best in the retail market. Caphalon is not far behind. Both excellent pots.
No pots should ever be set on high. Always medium or medium high. This will help you with cleaning the stainless steel pots and help keep your non-stick pots intact.
My personal choice is All Clad.
No pots should ever be set on high. Always medium or medium high. This will help you with cleaning the stainless steel pots and help keep your non-stick pots intact.
My personal choice is All Clad.
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Re: ALL CLAD and CAPHALON ...
we have Calphalon and love them...Non stick and regular
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Re: ALL CLAD and CAPHALON ...
All clad is what most prof. chefs use. I registered for the 14 piece set not the pro series because that is 1k easily. I do have a bunch of aphalon fri pans though because its much easier to clean up for eggs and small dishes.
You can always do a mix for your needs. Caphalon set backs are in long term the non-stick will wear with cleaning and might chip off. This is long time use. Metal such as all clad nonstick will just stink if you burn something. You have to soak it for a hour and scrub it out. But it has a better heat flow and conductivity then most non-sticks especially if you get the copper bottoms.
Its really up to how much you really cook and what exactly do you need.
You can always do a mix for your needs. Caphalon set backs are in long term the non-stick will wear with cleaning and might chip off. This is long time use. Metal such as all clad nonstick will just stink if you burn something. You have to soak it for a hour and scrub it out. But it has a better heat flow and conductivity then most non-sticks especially if you get the copper bottoms.
Its really up to how much you really cook and what exactly do you need.
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Re: ALL CLAD and CAPHALON ...
We have Calphalon...regular. Try going and picking the different kinds up...we found the all-clad to be too heavy and un-wieldy b/c of where the handles were compared to the Calphalon. We have mostly regular and a few non-stick pans, too
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Re: ALL CLAD and CAPHALON ...
If you're really into cooking, you'll need both non-stick and stainless steel pans. There are things that you just can't do with non-stick pans. Stainless steel helps you develop pan sauces and gravies by building what's called 'fond' - the brown bits that stick the the pan when you brown meat which are deglazed with wine or other liquids and add flavor to whatever you're cooking.
I'm really into cooking - almost went to culinary arts school - and I highly recommend All-Clad's stainless steel. They are regarded by most experts as the best pans on the market and they will most likely last a lifetime. However, don't bother registering for an All-Clad set because you don't get what you need (most of the pieces are too small). It's the same with knives (FM me if you want more info on that). Basically all you need is a 12 inch skillet, 12 inch saute pan with cover, 3 or 4 quart sauce pan with lid and 6-8 quart stock pot.
For non-stick - don't bother with anything expensive, because they all lose their non-stick finish after some time and they should be thrown out as soon as it starts to peel off. It's very toxic. You'll probably need a few non-stick pans - a 12', 10', and 6 or 8' for omelettes.
And on an unrelated note - register for a 7 quart Le Creuset Dutch Oven - it's the most useful pot in my kitchen and it's guaranteed to last forever and Le Creuset wil give you a new one if it doesn't.
I'm really into cooking - almost went to culinary arts school - and I highly recommend All-Clad's stainless steel. They are regarded by most experts as the best pans on the market and they will most likely last a lifetime. However, don't bother registering for an All-Clad set because you don't get what you need (most of the pieces are too small). It's the same with knives (FM me if you want more info on that). Basically all you need is a 12 inch skillet, 12 inch saute pan with cover, 3 or 4 quart sauce pan with lid and 6-8 quart stock pot.
For non-stick - don't bother with anything expensive, because they all lose their non-stick finish after some time and they should be thrown out as soon as it starts to peel off. It's very toxic. You'll probably need a few non-stick pans - a 12', 10', and 6 or 8' for omelettes.
And on an unrelated note - register for a 7 quart Le Creuset Dutch Oven - it's the most useful pot in my kitchen and it's guaranteed to last forever and Le Creuset wil give you a new one if it doesn't.
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Re: ALL CLAD and CAPHALON ...
http://www.findarticles.com/p/articles/mi_m0876/is_86/ai_111303239
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Re: ALL CLAD and CAPHALON ...
We have All Clad - we like it!!!
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Re: ALL CLAD and CAPHALON ...
you have to be careful not to get the pots and pans that have the handles that are screwed in with bolts that you can see from the inside because I heard that bacteria can easily build up there (basically if you can see the bolts are you are looking inside the pot ..that's bad). Ideally the handles should be attached in such a way that it's just from the outside of the pot and no screws going all the way through to the inside.
