Magnalite VS. Calphalon
 

I am about to invest in some cookware and several Cellarites have mentioned Calphalon as a good choice. I was wondering if anyone had any opinions on Magnalite cookware and how it compares to the Calphalon.

If you have enough money or want to save up a little more... I would go for All-Clad. Those are really the best. Calphalon isn't bad, but sometimes stores will have deals on All-Clad that are comparable or just a little more than Calphalon.

I like All-Clad.

I like Le Creuset. Hell no I didn't buy it. A friend gave to me. New wife said was too heavy. :-)

Le Creuset is good too... the casserole dishes are great.

I've always held out for good copper-bottomed pots and pans. They cost a bit more, but they're worth it to me. Excellent heat dispersion and easy cleaning. For nonstick I like Revere and WearEver.

My mom had Stainless steel copper bottomed Revere pots and pans. They were (are) decent, easy to clean, even-heating pots and pans. They have lasted 30 years so far, and are going strong. The handles are comfortable, and the pots and pans are not too heavy. Only drawback is the plastic handles are not oven safe. Small drawback, if you ask me. How often do you put a pot inside the oven?

The trendy thing is to buy Calphalon. It's good stuff, but it's no Holy Grail. You can get a set of Revere for a third of the cost.

If I were giving advice on cookware, I would suggest that a shopper go to a store and pick up these various pots and pans. Feel the weight. Imagine that it's full. Hold it for a few seconds. Imagine cleaning the pot. Do rivits poke into the inside of the pot? If so, you are going to have to clean around them when you wash the pot? Thick aluminum pots or copper coated bottoms on stainless stell pots should both be good. A handle should be comfortable. The pot should be easy to clean. Unless you are filthy rich, you should look at the price.

Calphalon's metal handles conduct heat. This is literally a pain. Magnalite looks to have non-metallic handles.

I have to admit, I like Revereware, too. My mom's has lasted forever as well. Lots to think about...

Think about one more thing: A set of well-seasoned cast iron pans (and pots too nowadays) is cheap, nearly indestructible and does it all. Just wear a glove when handling the handle. I clean mine with a paper towel and oil it again while it's still warm. This has stood me in good stead so far. No rust, no bare patches and a good, non-stick surface. Heavy though for flipping hash with one hand ;)

Brian

Maybe I'm being irrational, but to me using cast iron always seemed dirty. The idea of "seasoning" a pan is just polite talk for "not washing it."

I wipe it out!!!!!!! Really! It's CLEAN! Enough to eat out of! If ya wash it with soap and water, ya ruin the coating and have to start over again.

I know it's horrible of me to say so ... but Cook's Essentials from QVC is awesome for nonstick, nonelitist cookware.

Oven safe, durable, heavy enough to brain somebody with, but light enough to be managed by my elderly arthritic mother, easy clean up.

AND ... you can buy it really cheap openstock at QVC Studios or the Outlet stores.