Calphalon vs All-Clad vs Cuisinart
September 28, 2024 4:14 AM Subscribe
Cooks: Is there a significant difference in quality between Calphalon, All-Clad, and Cuisinart for a stock pot and a large saute pan?
I need to get a new stock pot after this debacle. I had a Calphalon one I liked a lot and was a workhorse — I don't even know when I got it, at least 15 or 20 years ago. I am seeing different price points for Cuisinart, All-Clad (I also have small sauce pans and frying pans of these brands, all stoop finds, and like them pretty well) and Calphalon. Can you tell me the advantage of the more expensive brands? One problem with the Calphalon is there is no pasta insert, which I have never had and think would be handy for teaching teens to cook without scalding themselves.
I also need a big saute pan for eg sauteing large amounts of veg and then tossing a pound or even two pounds of pasta directly in the pan. Right now I do this in batches with smaller pans and it's a pain. So same brand dilemma there.
I cook a lot, value ease and efficiency, and don't have a dishwasher. Not crazy about heavy pans (I avoid my Le Creuset) due to wrist pain. Stove is gas but may someday be replaced with induction. Thank you for your thoughts.
I need to get a new stock pot after this debacle. I had a Calphalon one I liked a lot and was a workhorse — I don't even know when I got it, at least 15 or 20 years ago. I am seeing different price points for Cuisinart, All-Clad (I also have small sauce pans and frying pans of these brands, all stoop finds, and like them pretty well) and Calphalon. Can you tell me the advantage of the more expensive brands? One problem with the Calphalon is there is no pasta insert, which I have never had and think would be handy for teaching teens to cook without scalding themselves.
I also need a big saute pan for eg sauteing large amounts of veg and then tossing a pound or even two pounds of pasta directly in the pan. Right now I do this in batches with smaller pans and it's a pain. So same brand dilemma there.
I cook a lot, value ease and efficiency, and don't have a dishwasher. Not crazy about heavy pans (I avoid my Le Creuset) due to wrist pain. Stove is gas but may someday be replaced with induction. Thank you for your thoughts.
We have some All-Clad and some Calphalon, all bought at TJ Maxx or Marshalls over the years, and I frankly can't tell which is which. I think they're basically the same--high quality, substantial, made to last. They can be heavy, especially the bigger ones, so even if you ultimately buy online, I would recommend visiting a store in person to just confirm that they're not too heavy to be useful to you.
posted by hydropsyche at 4:22 AM on September 28 [1 favorite]
posted by hydropsyche at 4:22 AM on September 28 [1 favorite]
Response by poster: Sorry, one more detail. For the saute pan, I would like to be able to do things like sear meatballs without sticking, so maybe the non-stick Calphalon would be better for that?
posted by Ollie at 4:35 AM on September 28
posted by Ollie at 4:35 AM on September 28
I have a friend who has spent a lot of time in restaurants and loves cooking in general. Whenever this question comes up his answer is to buy all-clad copper core pans from this seconds store.
posted by phil at 4:41 AM on September 28 [9 favorites]
posted by phil at 4:41 AM on September 28 [9 favorites]
Stock pots don't need to be high quality. You are boiling the contents, usually for a long time, so you don't have to worry about heat spread or temperature reactivity. Just buy the cheapest one you can find in the size you want. Aluminum will be cheaper and lighter than stainless steel.
posted by jacquilynne at 5:17 AM on September 28 [2 favorites]
posted by jacquilynne at 5:17 AM on September 28 [2 favorites]
If you've noticed over the years that you find some handles uncomfortable to the extent that it's problematic, then I'd factor that into the decision.
You might be able to get third party pasta inserts with the right dimensions for a pot that doesn't come with one. Not sure that's necessary or sufficient for not scalding oneself when learning to make pasta. It might help with wrist pain, if it means you don't need to lift the entire pot to strain things.
If pasta is going to be the primary use, consider a pot with a strainer built into the lid. If you go that way make sure it's a locking lid so you don't have to hold it while straining.
posted by trig at 6:24 AM on September 28
You might be able to get third party pasta inserts with the right dimensions for a pot that doesn't come with one. Not sure that's necessary or sufficient for not scalding oneself when learning to make pasta. It might help with wrist pain, if it means you don't need to lift the entire pot to strain things.
If pasta is going to be the primary use, consider a pot with a strainer built into the lid. If you go that way make sure it's a locking lid so you don't have to hold it while straining.
posted by trig at 6:24 AM on September 28
If you're looking for non-stick, the non-stick will peel off way before the pan is otherwise damaged. Cooks Illustrated has a little list of suggestions about different kinds of non-stick.
I have an All-Clad big saucepan, an All-Clad saute pan, some miscellaneous enameled cast iron and a Le Creuset pot that does for roasting and searing/stewing, soups, etc (all from eBay or ding and dent). My absolute workhorse for searing and frying is just a big old seasoned Lodge pan. Between the seasoning it came with and years of use, I wash that thing in hot water with a slightly soapy sponge all the time and it stays seasoned.
Honestly, if I were buying any more pans (I hope that what I have will last me) I'd buy only seasoned cast iron and secondhand enameled cast iron. Not that there's anything wrong with the All-Clads.
posted by Frowner at 6:40 AM on September 28 [5 favorites]
I have an All-Clad big saucepan, an All-Clad saute pan, some miscellaneous enameled cast iron and a Le Creuset pot that does for roasting and searing/stewing, soups, etc (all from eBay or ding and dent). My absolute workhorse for searing and frying is just a big old seasoned Lodge pan. Between the seasoning it came with and years of use, I wash that thing in hot water with a slightly soapy sponge all the time and it stays seasoned.
Honestly, if I were buying any more pans (I hope that what I have will last me) I'd buy only seasoned cast iron and secondhand enameled cast iron. Not that there's anything wrong with the All-Clads.
posted by Frowner at 6:40 AM on September 28 [5 favorites]
If Calphalon ends up being your choice, I've found Marshall's has a stock of the stuff at reasonable prices, which might skew the price part of your reasoning a bit.
If you're getting a stock pot, you can season stainless so it's less sticky. It's never not sticky, but if the last thing you do with it is boil things in it then what's stuck usually ends up as fond and adds to your stew.
posted by How much is that froggie in the window at 7:19 AM on September 28
If you're getting a stock pot, you can season stainless so it's less sticky. It's never not sticky, but if the last thing you do with it is boil things in it then what's stuck usually ends up as fond and adds to your stew.
posted by How much is that froggie in the window at 7:19 AM on September 28
I had a set of Calphalon, and got rid of them after finding that cooking tomato products at high temp would strip the coating off. Literally down to bare metal. It was amazing, and also alarming.
I replaced them with Cooks Standard (that's a group, but you can get individual pieces).
Decent stuff, cheap, works on induction, not stupid-heavy nor crazy-light.
posted by aramaic at 9:06 AM on September 28
I replaced them with Cooks Standard (that's a group, but you can get individual pieces).
Decent stuff, cheap, works on induction, not stupid-heavy nor crazy-light.
posted by aramaic at 9:06 AM on September 28
I'm with jacquilynne that stock pot is not where you need to invest in quality.
posted by mmascolino at 9:16 AM on September 28
posted by mmascolino at 9:16 AM on September 28
I generally like All-Clad, but Consumer Reports ranked the Oxo Mira line frying pan much higher than any of the All-Clads, and I tend to agree with most of the CR recommendations. They haven't done stock pots, however.
You also asked about large sautee pans. I use a 14" stainless sautee pan from Zwilling Henckels that I adore. I have the non-stick and the regular version. They're really spacious--they'd easily hold two pounds of pasta, no problem. Both work with induction, and both are dishwasher-safe.
posted by yellowcandy at 10:09 AM on September 28
You also asked about large sautee pans. I use a 14" stainless sautee pan from Zwilling Henckels that I adore. I have the non-stick and the regular version. They're really spacious--they'd easily hold two pounds of pasta, no problem. Both work with induction, and both are dishwasher-safe.
posted by yellowcandy at 10:09 AM on September 28
I love all my All-Clad, but I have a friend (who has used my All-Clad) who swears by Made In cookware. I need a new skillet and that's what I'm going to try next. I do not like Calphalon, but I have a strong prejudice against non-stick cookware.
And, unless you sear in your stock pot, you don't need something expensive there. Your local restaurant supply store may be a good resource for this item.
posted by donpardo at 10:17 AM on September 28 [1 favorite]
And, unless you sear in your stock pot, you don't need something expensive there. Your local restaurant supply store may be a good resource for this item.
posted by donpardo at 10:17 AM on September 28 [1 favorite]
I've had a set of Cuisinart MultiClad Pro pots and pans for about 10 years now. When I was looking to buy new kitchenware I found multiple reviews from sources I trusted that said the Cuisinart stuff was nearly as good as All-Clad, but significantly cheaper. They have worked fine for me. Made In cookware is also nice, but again more expensive than Cuisinart.
But hey, if you can afford The Best, then go for it!
Re: sticking food: Make sure the burner's heat setting is properly high, pre-heat the pan until a small drop of water dances across its surface, and only add oil (after the water has evaporated completely!) right before you add the meat. I've had very little problems with food sticking on stainless steel pans when I follow those steps. I have exactly one non-stick pan, that I use only for eggs.
posted by Greg_Ace at 10:53 AM on September 28 [4 favorites]
But hey, if you can afford The Best, then go for it!
Re: sticking food: Make sure the burner's heat setting is properly high, pre-heat the pan until a small drop of water dances across its surface, and only add oil (after the water has evaporated completely!) right before you add the meat. I've had very little problems with food sticking on stainless steel pans when I follow those steps. I have exactly one non-stick pan, that I use only for eggs.
posted by Greg_Ace at 10:53 AM on September 28 [4 favorites]
For a stockpot, I'd recommend something cheap from a Restaurant Supply or online. Get a good size and make sure you like how it feels to lift since it will be the heaviest when filled with water. I got a pasta insert with my first stock pot and I found it more easy to burn myself than just dumping the pot into a colander.
For the saute, I agree on copper-core All Clad seconds from the site above. The tip about heating the pan enough to avoid sticking is a good one and is much easier in a good pan like the copper-core. I went through so many nonsticks (before we knew how bad they were for us) trying to avoid sticking meatballs. These days, they come out the best in the copper-core all clad or the enamel cast iron. Though, I often bake them now because I can't be bothered and they are 80% as good.
posted by miscbuff at 11:26 AM on September 28 [1 favorite]
For the saute, I agree on copper-core All Clad seconds from the site above. The tip about heating the pan enough to avoid sticking is a good one and is much easier in a good pan like the copper-core. I went through so many nonsticks (before we knew how bad they were for us) trying to avoid sticking meatballs. These days, they come out the best in the copper-core all clad or the enamel cast iron. Though, I often bake them now because I can't be bothered and they are 80% as good.
posted by miscbuff at 11:26 AM on September 28 [1 favorite]
We bought All-Clad based on a bunch of reviews, but follow Greg Ace's advice.
posted by angiep at 11:39 AM on September 28
posted by angiep at 11:39 AM on September 28
If you are planning on induction in your future then Calphalon is a no go. I had to ditch my Calphalon set due to switching stove tops. I really miss using gas.
Anyway, Cuisinart and All-Clad were comparable and work OK on my Siemens stove top. If you want to be real thrifty the Tramontina set rated by Serious Eats maybe the path forward.
posted by jadepearl at 12:51 PM on September 28
Anyway, Cuisinart and All-Clad were comparable and work OK on my Siemens stove top. If you want to be real thrifty the Tramontina set rated by Serious Eats maybe the path forward.
posted by jadepearl at 12:51 PM on September 28
I have some Cuisinart stuff and it's been great. All-Clad is great too. I've never liked Caphalon and I eschew coated cookware; even enameled stuff. It never delivers and always gets messed up no matter how careful I am. No matter what you do to stainless, a chore boy and some bon ami brings it back to new.
When buying cookware I always pay special attention to the handles and how sturdy they feel/how comfortable they are/how well they balance. A heavy lid is better than a lightweight one. Make sure it's induction ready (the world is moving in that direction).
Basically, what everyone else has said!
posted by Admiral Viceroy at 1:13 PM on September 28
When buying cookware I always pay special attention to the handles and how sturdy they feel/how comfortable they are/how well they balance. A heavy lid is better than a lightweight one. Make sure it's induction ready (the world is moving in that direction).
Basically, what everyone else has said!
posted by Admiral Viceroy at 1:13 PM on September 28
re: Tramontina - My first real cookware was two Tramontina pans I purchased in NYC in 1986. I love them both to this day and would still be using the saute pan if I hadn't made the mistake of lending it to someone who was leaving town.
posted by donpardo at 2:06 PM on September 28 [1 favorite]
posted by donpardo at 2:06 PM on September 28 [1 favorite]
Regarding your non-stick question, it's important to understand when to put oil and food into a non-non-stick pan. If you're not sure, this two minute Rouxbe video will change your life.
posted by dobbs at 2:52 PM on September 28 [3 favorites]
posted by dobbs at 2:52 PM on September 28 [3 favorites]
Oh, and regarding brands, my pans are all Solidteknics and they are amazing.
posted by dobbs at 2:53 PM on September 28
posted by dobbs at 2:53 PM on September 28
I have skimmed the answers so this might be mentioned and I didn’t see, but another thing to factor is the edges of a pan for pouring. There is nothing more frustrating than heaving a pan of saucy deliciousness so you can scoop it into a serving bowl and it all dribbles down the side of the pan and onto your stove or feet. My old cuisinart pro stainless steel set all has these excellent tapered rims specifically intended for preventing that issue and they actually do the job. Sometimes this doesn’t matter of course, but for any cookware small enough to hold with one hand so you can pour out the contents, it’s really nice. So small and medium sauce pots and sauté pans. For a big stock pot I like it also because I’ll do stuff like ladle out enough chicken stock that I can lift the pot and pour it all into a strainer over a huge bowl, but that’s probably not best practices. Some pans specifically have a little spout thingy on the edge - I hate them because it makes lids annoying and if what I’m pouring is too thick or chunky for the spout it doesn’t help and it’s just restrictive. But if you’re making a sauce every day French style you might like that kind of thing on a little sauce pot maybe.
For nonstick, I got a greenpan “every day braiser” pan a couple years ago I really like. It’s definitely a kitchen workhorse for me, perfect for shakshuka because it’s nonstick but big and deep enough for a ton of other things. The nonstick cleans up super easy and I’m please by how sturdy it is while being liftable with my weak wrists. Unfortunately it looks like they don’t make that pan anymore but next time I need a nonstick (I only have two, a little one for one serving of eggs and this big one, basically) I’ll be giving greenpan a look first.
posted by Mizu at 8:51 PM on September 28 [2 favorites]
For nonstick, I got a greenpan “every day braiser” pan a couple years ago I really like. It’s definitely a kitchen workhorse for me, perfect for shakshuka because it’s nonstick but big and deep enough for a ton of other things. The nonstick cleans up super easy and I’m please by how sturdy it is while being liftable with my weak wrists. Unfortunately it looks like they don’t make that pan anymore but next time I need a nonstick (I only have two, a little one for one serving of eggs and this big one, basically) I’ll be giving greenpan a look first.
posted by Mizu at 8:51 PM on September 28 [2 favorites]
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All-Clad
Calphalon
posted by Ollie at 4:17 AM on September 28