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Cuisinox Elite vs. Calphalon Tri-Ply vs. ?

DuffyH Mar 4, 2013 10:46 AM

I'm switching from radiant electric to an induction range next year, and because I obsess over cookware decisions, I've started the decision-making process now. No need to rush these things, right?

I'm looking at Calphalon Tri-Ply and Cuisinox Elite, so far. Rolled edges on saucepans are important to me, because I pour leftovers into storage containers almost daily and I hate pouring stuff onto my counters. I've got old non-magnetic Calphalon Tri-Ply now and it has the rolled edges I want.

Looking at the pdf specs for C. Elite, it looks like it does, too, but it only shows the sauté pan. Do saucepans have a rolled edge?

Does anyone know how heavy it is compared to the CT-P? I read somewhere (probably here) that Calphalon is making them thinner now. That could be disappointing, as I violate the high heat rules several times a week with my 4.5-qt saucepan. I crank it to 9-10/10 and pop corn. It's flat as a pancake. Maybe because it's got about 1/3 cup of oil in it, I don't know. Maybe it's because the radiant is slow to heat up. Maybe because for the first 8 yrs I owned it, I seldom went past med/high. Can metal be "prepped" for higher heat, like breaking in an old transmission, but for a really long time?

If there's something else in this price range that I should be considering, please chime in with suggestions. Just remember, induction-ready and rolled edges!

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    jeff316 RE: DuffyH Mar 31, 2014 06:36 AM

    I have Cuisinox Elite pans, sauce pans and and a skillet and all of them have rolled edges but none of them have the pouring notch in them like this pan does.

    http://www.amazon.ca/Cuisinox-Elite-1...

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    1. re: jeff316
      DuffyH RE: jeff316 Mar 31, 2014 07:09 AM

      Thanks, jeff316. I ended up with a mixed bunch of pans. Mostly Vollrath and small deBuyer carbon steel pans. I picked up some onesie-twosies, as well, in Mauviel, Zwilling, Calphalon and a couple other lines, to fill in my sauté and frypan needs.

      I did order one of the Cuisinox Elite pans, and gave it a try. I decided against it based on handle design and weight. I've discovered I prefer lighter weight pans. In the end, I chose Vollrath Optio for my saucepans, with very thick disk bottoms but high walls, which make for responsive but lightweight pans, especially when combined with their tubular handles, which I found very comfortable.

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