....for a saute pan.

My old cheap 12" T-Fal pan is wearing out and I want to replace it with something better.

dude- i would go for calphalon. a bit pricey, but i will never buy anything else.

nine

Calphlon makes some very nice ones...buy the Professional line!

Charlie

I've been real happy with Circulon.

Andy, I read a magazine called Cook's Illustrated. It is a wonderfully done magazine where recipes are tested stage by stage, and they also rate different items (everything from equipment to canned goods, etc.). I knew they rated non-stick skillets, and I found the article. What is even better is this is a rating of non-stick skillets for everyday use, so the models featured are not "restaurant exclusive."

They only had one in their "Recommended" category: Farberware Millennium. Personally, I've used this before. In fact, I just purchased a new 12" one for my aunt this past Christmas. Even cooking, not too heavy and no sticking problems. From experience, I can say this is a good pan.

In their "Recommended with Reservations" category were models from T-Fal, Wearever and Innova. Not Recommended were models from Revere, Bialetti, Meyer and Simply Calphalon. They tested each pan based on construction and durability, weight, cleanup/release, performance and saute speed.

Hope this was enough help for you. In our restaurant, we basically use All-Clad. They make great products, but there are cheaper ones out ther that do a good job too especially for the home cook.

Stefan

Thanks y'all!!!

Thanks y'all!!!

Love my All-Clad. But it wasn't cheap...

I too enjoy the calphalon. I recieved a set as a wedding present several years back. They are the best I have ever used. (And yes, I do all the cooking)

I don't know about the professional series. I have the hard anodized.

Good Stuff

I gotta go with Calphalon also. I've had some of mine for 20+ years and you don't have to worry about them not being non-stick if you know how to cook. I use both the Professional and Commercial depending on the particular item.

We have a couple of AllClad pieces and they are expensive, but great, but listen to Stefan, he is a pro!

Charlie

You can get a 12" Calphalon for about 50 bucks. Will last you quite a while. Or you can get a Farberware which is cheaper and will last you a good couple of years as well. I say go with whatever you could afford. My dad is a chef and he's used some ****ty pans in his life. Food still came out pretty good. The more expensive the pan the better the heat distribution is. But you can make a pan sauce in one of those calphalons. Not as good as an all clad but still not bad. I get kinda nervous making a rue still on the calphalon.

Jseeds has the right idea though....All Clad is the best.

I assume the Calphalons are a little thin/light?

The ones I have are pretty light. I have the Calphalon one series.

Calaphons are french and i am Boycotting them until thier women start shaving.

Holy Crap!! That allclad stuff is PRICEY!

We have mostly circulon stuff, but I don't like it.

I would really like to get a whole new set of really nice pans for my wife. She does most of the cooking, though I can cook well, too.

jackconrad-

french? are you serious...thanx for ruining it for me...

man... how can i support them...im gonna feel real guilty each time i cook. or use my calphalon salt & pepper shaker. or my calphalon water pitcher... or.....

nine

I work in the cookware industry.

Circulon, Anolon, Farberware Cookware (and Bakeware) and Kitchen Aid Cookware are all made by the same people. They are different grades and are distributed through different channels (Farberware is various grades also). My preference for high quality NON STICK is Anolon Advanced.

Calphalon is not French. It is owned by the Newell Company and is US based. There are also different grades sold through different distribution channels. Some are non-stick (coated) and some are stick resistant (or some such). Most are hard anodized although they have also gone to stainless steel. They make a very good product.

All Clad is clad metal, mostly with stainless cooking surface. Great Product, very expensive. Their mid priced products are branded Emeril (also good). They are owned by Group SEB a French company (as is T-Fal).

Cuisinart Cookware, although very good looking is inexpensively made and should be avoided.

If you use high heat on a non stick pan, it will loose its food release properties and you should go to a throw away pan (the cheapest non stick pan you can find).

Also, if you should decide on a set - go to Costco and look at their Kirkland Signature.

good info.

I bought Calphalon and took it back. It was very heavy and just didn't seem right.

We went with Analon - good stuff.

ya see, I prefer a nice heavy pan.

I love cast iron for the right recipes.