Cuisinox Elite vs. Calphalon Tri-Ply vs. ?
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!