Cast Aluminum


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Cast Aluminum

chicgail | | Jan 13, 2011 02:59 PM

I have a couple of ancient Wagnerware cast aluminum saucepans and a dutch oven. I've replaced their matching pans long ago with Calphalon some time ago, but I'm beginning to notice how oddly lightweight they are for such big, thick metal cookware.

I'm thinking of replacing the pots, but I don't know with what.

All-Clad? Cuisinart? Calphalon? Something else? Is copper core worth it?

I cook a lot and blog about food and I'd love to get your input before I make the investment.

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