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Feb 24, 2009 01:32 PM

What to Register for - Advice

I registered for the following Calphalon One Infused Anodized cookware:
- 10" Omlette pan
- 4.5 qt sauce pan
- 5 qt sauce pan
- 8.5 qt Dutch Oven
- Roasting Pan

I've read a lot of anti-Calphalon postings on here and reviews seem to be mixed. Should I switch to the following:
- 10" nonstick cheapo pan
- Stainless Steel, All-Clad 4.5 qt sauce pan
- Stainless Steel, All-Clad 5 qt saute pan
- 8.5 qt Staub Dutch Oven or All-Clad Dutch Oven
- Stainless Steel, All-Clad Roasting Pan

Why would I use a Staub Dutch oven over a regular metal one? I've never used this before.

I've also registered for the Caphalon slow cooker - Should I go with something else?

I'll be using the above items to: cook soups, fry eggs, make sauces, pan fry meats and make sauces, steam veggies, saute veggies, etc. I do not want something dishwahser safe. Easier clean-up and less stickiness would be nice, which is why I went for the C1 in the first place. I don't want to be polishing that stainless for the rest of my life!

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  1. Stainless steel does not need polishing. It cleans up in a jiffy and always looks great. We have mostly All-Clad pans and a few Calphalon, and the All-Clad pans are the ones we reach for. Some people on these boards love slow cookers, I personally don't care for them.

    2 Replies
    1. re: roxlet

      stainless steel pans do not clean up in a jiffy. stuff will stick to them, which isn't necessarily a bad thing, it's useful in deglazing and making sauces. But if you expect stainless to be as easy to clean up as a non stick pan you will be badly disappointed. Nonetheless, they are great for making sauces and sauteing. All clad have a layer of aluminum or copper sandwiched between stainless to improve conductivity, as stainless alone is a relatively poor conductor of heat. The other option might be something with a disk bottom, like Sitram. The reason you want Staub (or le creuset for that matter) is for low and slow cooking. They're cast iron and are great for stews and braised dishes.

      1. re: chuckl

        Truly, I never have a problem with my stainless All-Clad pans, and I am kind of perplexed by some people's difficulty in cleaning them. The All-Clad master chef 2 with the brushed aluminum exterior are a pain to keep clean since the finish of the exterior tends to wear off if you scrub too hard. I never have had a problem with the SS ones.

    2. Ask yourself about clean up and utensil usage. Be realistic. Are you really going to hand wash every single item after every single use for the rest of your life? If you want to put your pans in the dishwasher, buy stainless.

      2 Replies
      1. re: HaagenDazs

        I will handwash the pots and pans. I've never had a dishwasher in my life and couldn't bear to put nice ones into the dishwasher, even if they were stainless! Thank you for your advice.

        1. re: travertine6

          Growing up, we didn't have dishwashers either; I considered handwashing to be cleaner. However, when I purchased my tiny townhome 10 years ago, I HAD to have a Fisher Paykel dishdrawer. I use it almost everyday now and stick my SS All-Clads & LeCreusets--along w/my Global & Kershaw Pure Komachi knives--in them.

          And just for the record, I LOVE my SS All-Clad & LCs. Barkeepers Friend is a great cleanser for the AC when it discolours.

      2. Here's what I'd recommend:

        - 12" non-stick skillet
        - 12" cast iron or enameled cast iron skillet
        - 10" skillet in whichever style you prefer
        - 2 @2 quart saucepans in stainless
        - 2 @4 quart " "
        - 1 @8 or 10 quart stockpot in stainless
        - 1 @5+ quart enameled cast iron dutch oven/soup pot - Staub or Le Creuset (bigger is better for this one)
        - 1 roasting pan (don't forget to register for a rack)

        Go ahead and register for the slow cooker, but also think about registering for a pressure cooker or a combination of the two (Fagor makes one and I have it; it's swell).

        This will cover everything you'll normally need.

        1. Don't know about the Staub or All-Clad dutch ovens but I love my Le Creuset enameled cast iron dutch oven(s) and don't know what I ever did without them.

          8.5 qt. is rather large, unless you are cooking for very large groups. I would suggest a 5 or 6.75 (5 qt. is the workhorse of my kitchen and I have kids). But if I were getting married again and knew what I know now, I'd register for more than one. 5 qt. first, then larger and smaller versions. Love 'em.

          1 Reply
          1. re: valerie

            I have both the AC & LC dutch ovens. The AC used to be my go-to, but I find myself reaching for the LC fore stews more often lately. Probably, b/c it's easier to clean.

          2. I'd stick with stainless for everything, though I do have a stainless and an anodized frying pan. I like the anodized for things like eggs, but the stainless has the advantage of going into the oven. I actually find the cleaning up of the two is pretty similar in terms of releasing food though I'm not a stickler for getting all the brown spots off the stainless each time. Steel wool pads and repetions (not strength) will get them off.

            My preferrence for the Dutch Oven is Le Crueset. It really is a work horse.