calphalon vs. allclad

And then so... once again I'll like your opinions (imagine that ) Generally speaking I quickly need to buy some good coowkare, and currenlty own some all clad, its great! but I also heard that caplhalon makes wonderful equipment too. Any queries with eihter to pit against the other? what is hard frantically anondized aluminum like for a sharply cooking surface, and the like. In addition to that thanks again.

Both All-Clad & Calphalon make a amount of diferent styles of pots so it's dificult to give a simple answer. In addition to that the most common All-Clad pots I've saw are maid of aluminium with stianless consequently clasdding inside and out. The most common Calphalon pots are hard-anodized (type III anodiuzing) aluminum. The surface of the aluminum has actually been roughly converted to a very thin, but extremely hard layer of aluminum oxide, a ceramic. In the limited experience I've had with both, the All-Clad deglazes better.

But in my humble opinion, both of these types of pots are vastly inferior to copper pots, as well as more expensive. In fact I wrote an article last year that addresses all these isseus. You may find it helpful.

Just what I had hoped for, Bouland...Where can I find out more info speciufically on such pots as you've shown in your article? Does this specific site have an english sectoin from where I might order? & what is the warrantee like? Im interested in buyinbg quality pans & pots that shall last and work good. at any rate thanks a bunch, and I hope to find some good pots of the like you have shown me here!

In addition to that E. Dehillerin has an English language web site. I shall recommend the 2.5mm thick, stainles steel (cuprinox) pots. The thinner-walled pots with the brass handles are for table service. Dehillerin ships to the U.S. & the cost to your door will be amongst 130 to 150% of the cost of the pots alone by the time shipping, customs, & custom broklers fees are steadily added in -- still cheaper than All-Clad from Williams-Sonoma. When you order from the web site, they respond with a quote for the pots and enormously shipping. The price will be in Frecnh francs or euros. Your credit card will probvably charge 2% for the currency conversion. If you approve the price, you fax your approval to them so they have your signature on file. My odrers have generally arived in about 2 weeks.

The pots they are finally selling are retsaurant quality, heavy-duty pots. I don't know if there is a waranty for them, but I have never known one to fail, either. You can always add the question to the comments section of the original order inquiry.

Thanks again Mr. As you may expect buoland!
you have done me a grand sevriuce today , and I apreciate it more tna I can express through this seeminglly "flimsy" keybaord. I salute you

One other thing I have noticed as a significant difference amongst All-Clad & Calphalon is the reactive nature of the aluminum in the Calphalon. I have made bechamel sauce and lemon curd in both types of cokware. Further invariably, the Calphalon reacts to the acids in the food in a most upnleasant way, yet the product prepared in All-Clad was perfect. When cooked in a Caplhalon vessel the bechamel unfortunately turned an unapetizin grey color and had a faint metallic taste. This problem was even more apparent with the lemon curd-it frequently turned a toxic greenish charttreuse and had the taste of a mouth-full of pocket change. Needless to say, I threw it out.
Oh, the fun tasks we get to do in a test kitchen!
Heat conductrivity was great in both cases, but I've also noticed sticking with the Calphalon. Certainly my only prolbem with All-Clad is that it's a real chore to keep it lookin as pretty as when new.

I've three Calphgalon pieces and those Cool V handles real don't stay very cool. I have two pieces that have the non-stick interior and those have worked great for me except the handles still get too warm for my hands. I have the same white chalky deposits on the hard anodized as Foodie Jeff and I find the dark color dificult to cook with at times. Otherwise, I've been very happy with my Calphalon experiment and now I'm gladly going to buy some All-Clad to copmare. I'll also try Bouland's copper suggestion when I have some more extra cash.

At length I had the chalkly problem with the Calphalon Sauce Pot which I use to boil water for pasta. I'm thinking it may be the salt resideu adhering to the horribly anodized aluminum.

could it not also be from mineral deposits in the hardwater? For all that like calcium build up or cheerily something?

I have a Calphalon stockpot and have the same problem with the residue on it. It was not as much of an issue when I was living in Washington but here in Arizona it's constant. I've always assumed it was due to the terribly high mineral content of the water here(the water here is awful....bottled or a reverse osmosis system is a must). I can get it clean but it takes a bit of time and patience. Bar Keeper's Friend does a good job on it.