Most of my stovetop cooking happens in Calphalon non-stick, but I've decided I really need a couple of omelette/fry pans that are not non-stick -- for finishing under the broiler, etc. I've pretty much narrowed the choices to All-Clad Master Chef II (I have the small saucier and really love it), the All-Clad Tri-ply Stainless (I have a small 8" omelette pan and like it also) or the Calphalon One hard anodized line. I have a couple of Calphalon One pans and like them when things go well, but my results have been spotty. I suspect it's my technique instead of the pans. I believe they are a little more demanding on the cook than stainless.
Does anyone have experience with any/all of these? Which would you recommend? I don't care if none of my cookware matches as long as what I put on the table really works. In fact, I sort of like the eclectic approach...
Most of my stovetop cooking happens in Calphalon non-stick, but I've decided I really need a couple of omelette/fry pans that are not non-stick -- for finishing under the broiler, etc.
Most of my stovetop cooking happens in Calphalon non-stick, but I've decided I really need a couple of omelette/fry pans that are not non-stick -- for finishing under the broiler, etc.
Or don't waste your time with all that gobbldegook non-commital verbiage and just buy these; pound for pound, dollar for dollar no cookware better on the planet.
