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Calphalon infused anodized or one nonstick (what about Circulon)
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Posted by chadapim (My Page) on Sat, Apr 16, 05 at 3:20
| Hello,
I'm new here, I hope some of you might be able to help me. I'm about to buy a new set of cookware. I'm thinking about Calphalon infused hard anodize and Calphalon one non stick, it's the same price. Anyone could advise if the Calphalon infused anodized is okay? It's really not as sticky as other pan? It claims to be better than the normal pan... not as stick. What about Circulon? It's hard anodized with nonstick? Is circulon hard anodized non stick as good as calphalon one non stick? I've read some review in Amazon, they said I better know the different of non-stick and anodized surface cooking. Please advise what's the different I'll get from that?
I would really wish someone could help me out here.
Thank you in advance,
Chadapim |
Follow-Up Postings:
RE: Calphalon infused anodized or one nonstick (what about Circul
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| I'm certainly not a gourmet cook, but I have used calphalon hard anodized for the last 8 years and am replacing it with Sam's Club's Members Mark tri-ply stainless set. I have a couple of individual non-stick pieces (large and small frying pans)and think those are the only pans that need to be non-stick. Most reviews I've read say that the all-clad (as opposed to All-Clad) type stainless are superior in cooking performance to the hard anodized. My complaint with my current set of hard anodized is that it definitely has acquired many pits and dents, and if you clean it per the instructions, after a while, the dark exterior tends to rub off, particularly around the edges and along the bottom. Some of my most well-used pans are basically silver on the bottom now. I'm assuming this is the aluminum, which I don't like cooking directly on, b/c it leeches into the food, so I'm told. Also, I have not found the hard-anodized frying pans to be non-stick for my purposes (eggs and such). To recap, I'd go with a good stainless set and pick up 1-2 pieces of non-stick separately. After reading some reviews about the non-stick, it seems that after time the non-stick surface starts to peel off, so I wouldn't want to invest in a whole set of it. |
RE: Calphalon infused anodized or one nonstick (what about Circul
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| The best pans for the home cook are either anodized aluminum or clad stainless steel. This has to do with conductivity of the metal. Calphalon One makes a nonstick and a stick resistant. These are anodized aluminum and guaranteed for life. The advantage to anodized aluminum is that it provides the super conductivity of aluminum, is non-reactive because of the anodization process and is somewhat lighter than fully clad stainless. It cannot be cleaned in the DW however as the anodization is destroyed. The nonstick is nonstick while the regular Calphalon One is not -- There have been extensive discussions on it and you would probably learn a lot by searching in this forum. |
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