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Feb 11, 2011 01:21 PM

BonJour cookware - anyone seen or used it?

I've been browsing around on the internet looking at pots and pans (more specifically, skillets/frypans) and have come across BonJour cookware:

With a copper-clad and steel-clad line, a strong riveted construction and claims of thicker bases than other lines of clad cookware, it seems pretty good - but I can't find too many reviews about it online. Maybe it's because the company only formed in 1995 and isn't as well-established as All-Clad, etc., or maybe it just isn't popular - I'm not sure.

Anyone know anything about this brand? Opinions, good or bad?

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  1. sunrider, I know nothing about the cookware other than the description on the page that you linked. BonJour as a brand, however, I associate with inexpensive Chinese knock-offs of Bodum French press coffee appliances.

    As the the page you link, it is full of slipperiness. For example: "The copper core is reinforced with two layers of aluminum which enhance heat conductivity and permanently bond the two external layers of stainless steel together." (1) Aluminum would not "reinforce" copper; more copper would reinforce copper more than aluminum would. (2) Aluminum can enhance heat conductivity in a stainless-aluminum-stainless construction, or it can enhance conductivity in a construction where the copper layer is so thin as to be essentially useless for aught but advertising purposes, but more copper would enhance the copper's conductivity much more than aluminum would. (3) It may be that a better bond may be possible between stainless and aluminum than between stainless and copper -- though I doubt it -- and it may be that a better bond may be possible between copper and aluminum than between stainless and copper -- though I doubt it -- but is bonding an issue? One would think thermal conductivity is a greater issue.

    As to the "44% thicker" bases, the comparison is made to clad pans which generally do not have disk-supplemented bottoms. Are the BonJour pots clad throughout, or are they clad only on the bottom?

    1. As Politeness mentioned their french press, I have seen their french press too but no cookware. So not be much of your help, sorry.

      It seems like they are manufacturer of Analon, Circulon, Farbware, Kitchenaid, RachelRay, and Paula Deen. I saw this in their "Store Locator" section's pull down menu - "Product Line"

      Hope someone with experience in the cookware will show up and help you :)

      1 Reply
      1. re: hobbybaker

        Agree. It is part of the Meyer Corporation which its parent company is Meyer Manufacturing Corporation.

        Circulon and Analon are respectable brands. Others not so much. Not sure where BonJour stands.

      2. sunrider: I have no direct experience with this line. But BonJour is a Meyer Worldwide affiliate, which puts it in the same ownership and manufacture group as Circulon, KitchenAid, Farberware, NapaStyle, Analon & Prestige, among others.

        This means that it is 95.9% guaranteed made in the Far East, and about 90% chance made in Thailand, although some Meyer is made in Italy.

        I am with some of the others here--I think it is somewhat suspect what they claim, but also what they do not disclose. But this is the hucksterish nature of almost all clad. I called one of their dealers, and the dealers are also kept in the dark about the overall thickness and layer-thicknesses. This is not a good--or unusual--sign. Coin of the Realm, actually. On a funnier note, all the BonJour CS staff was in seminar today learning about their cookware.

        On the positive side, nothing jumps out at me as BonJour being any worse than most clad. And, I have to say, I find the aesthetics very pleasing. Almost Callipygian.

        Final take: Unless you can get them to disclose the OAT, you have to assume it's indistinguishable from whatever else the Meyer affiliates make. But it is sexy.

        9 Replies
        1. re: kaleokahu


          The Stainless Clad line does not look bad. They are 3.5 mm total thickness with an aluminum core of 2.5 mm. Last I read, the standard All Clad stainless steel series has a ~2 mm thick aluminum, so BonJour aluminum core is thicker for sure. BonJour cookware are not cheaper than All-Clad, and are more expensive than other triply cookware like Calphalon Triply, Cuisinart Multiclad Pro... etc.

          The Copper Clad series from BonJour is also thicker. Its copper core is 1 mm with two 0.3 mm aluminum layers. The following post claim All-Clad Copper Core has a 0.89 mm copper core with two 0.17 mm aluminum cladding

          If so, the copper core in BonJour Copper Clad is marginally thicker than that of All-Clad Copper Clad. The two aluminum layers are also thicker. Again, BonJour is not cheaper than All-Clad.

          In short, BonJour is not a cheaper brand than All-Clad, but it may offer slightly better cooking performance.

          P.S.: I actually don't like the curvature look. They don't look very macho.

          1. re: Chemicalkinetics

            Chem: Thanks for the thickness info. Strange that BonJour wouldn't have closer to the same thickness of copper as aluminum.

            Since you're so good at it, please find the thickness info for Chantal Copper Fusion. :)

            1. re: kaleokahu

              "Strange that BonJour wouldn't have closer to the same thickness of copper as aluminum."

              You can say the same for All Clad too, no? Maybe has to do with cost, but it may simply has to do with constuction limitation.

              "Since you're so good at it, please find the thickness info for Chantal Copper Fusion. :)"

              Actually, BonJour specs are all published on, so that was not difficult to find, like here:


              In fact, it was easier to find BonJour specs than All-Clad specs.

            2. re: Chemicalkinetics

              Thanks for the info - it sounds like it should perform very well.

              While you're on thickness of variousl layers, any idea on the thickness of Calphalon Tri-Ply, Cuisinart Multiclad Pro or Scanpan Fusion? :p

              1. re: sunrider

                No idea. :)

                Most companies keep these information as secret to prevent exactly what you are doing. Companies stated that they worries about other competitors copying it -- which is mostly nonesense. Any competitor can unofficially get hold an All Clad cookware and cut it open and find out the answer for themselves.

                I will see if I can get hold of the information you talk of, but as of last night, I wasn't able to.

              2. re: Chemicalkinetics

                3.5mm total thickness would indicate that the Stainless Clad line is thicker than all but the top ('Proline') range of Demeyere cookware - does this imply similar performance?

                1. re: sunrider

                  To be fair, all the cookware mentioned here are good cookware, so I don't think you can go horribly wrong with any of them. All else equal, a thicker bottom will give you better heat evenness (reducing hot spots and cold spots) and greater thermal capacity. However, a thinner bottom will give you better heat response.

                  Aside from thickness difference, Demeyere Proline is 7-ply cookware, while All-Clad Stainless and BonJour Stainless are 3-ply. In addition, Demeyere has the "Control Induc" technology which can be very useful for induction cooking. It basically prevent the pans from overheating during induction cooking.

                  1. re: Chemicalkinetics

                    I guess the question here is more academic than anything - I'm just browsing pieces for a friend's bridal registry, which I'm helping arrange.

                    I would have thought the heat response would depend on the total thermal capacity of the piece, not necessarily the thickness of the body - after all, if a pan has a greater thermal capacity, it'll take longer to heat up or cool down after adjusting the burner.

                    Re: 7-ply construction - I'm not totally convinced about its benefits as compared to a more typical three-ply construction of the same thickness. After all, three of their 'layers' merely comprise the outermost, inducting shell, while the next three essentially comprise a thick layer of aluminium, with a stainless steel innermost layer - it's still the same, basic 3-ply design, with an outermost inducting layer, a middle conductive layer and an innermost wear-resistant layer.

                    1. re: sunrider

                      "I would have thought the heat response would depend on the total thermal capacity of the piece, not necessarily the thickness of the body - after all, if a pan has a greater thermal capacity, it'll take longer to heat up or cool down after adjusting the burner."

                      You are correct. I was making a generalization which is why I wrote "All else equal,...."

                      As for 7-ply vs 3-ply debate, I don't know enough to answer, but I think I know what you are talking about.

                      So it sounds like you are helping your friend to pick a list of bridal registry, right? Have fun with it.

            3. No experience with this brand, but they're available on for a little less than retail.

              3 Replies
              1. re: cutipie721

                I picked up three Bonjour pots in the clearance section at Tuesday Morning at half off their already marked down clearance price, amazing deal. My wife uses the 6 quart saucier/chefs pan and loves it. Uses this instead of our Demeyere Atlantis and Viking 7 ply any time she can. It is in the same class as the viking 7 ply at least but at my $45 cost kills it. I have had brifly the Demeyere saucier and seems pretty much the same. I also have two Bonjour copper clad pans and they are thick, well made, and it all cooks with good heat distribution. IN my experience with Atlantis and Vikng seven ply the Bonjour is a reasonable alternative. I believe this is no longer produced and if you can get it for cheap you have a great pot and a great deal. Ihave not used the fry pan but have handeled and of good weight also.

                I think it completely irrelevant where something is made. Measure it by performance not origin, unless of course you have preference to boycott China products.

                1. re: iculvit2

                  Thanks a lot for your post. Do you happen to know if your Bonjour pots are the ones cladded with aluminum or cladded with copper. Not that it matters because they both look good. For what it worth, the Bonjour copper cookware set can be found on


                  1. re: Chemicalkinetics

                    I have both aluminum and copper cladded. My wife uses the aluminum one all the time, instead of using the Viking similar sautuesse/chef pan. I have not used the copper much but we love the aluminum 6.6 qt sautuesse/chef pan. I also have a 2 qt copper clad, a 6qt stock pot, and a saute pan but mostly we have used the large sautesse.. I checked the link at!!!!! I suggest you get to a local Tuesday Morning store and see if they still have it in clearence section. There are still a few Bonjour copper cladded pots / fry pans at my local T.M. in the clearance section at half off. It is all I can do to keep from picking more up "just because" but I have more than all the pots I need right now. I purchased the 6.6qt aluminum sautuesse for $45 (half off Tuesday Morning clearance price sale). The other pots were at one third retail price.

              2. I am fortunate to own 1 12" copper clad Bonjour fry pan. I have used it for about a month, my kitchen is equipped with AllClad & Lodge cast.
                My growing fondness for this 12 incher is growing every time I use it.
                The heat distribution is excellent, it works very well on my AllClad induction.
                It cleans up with very little effort. And I will purchase more as the need arrives

                1 Reply
                1. re: Picturetaker

                  Thanks. On paper, the Bonjour is a very good cookware line.