I registered for the following Calphalon One Infused Anodized cookware:
- 10" Omlette pan
- 4.5 qt sauce pan
- 5 qt sauce pan
- 8.5 qt Dutch Oven
- Roasting Pan
I've read a lot of anti-Calphalon postings on here and reviews seem to be mixed. Should I switch to the following:
- 10" nonstick cheapo pan
- Stainless Steel, All-Clad 4.5 qt sauce pan
- Stainless Steel, All-Clad 5 qt saute pan
- 8.5 qt Staub Dutch Oven or All-Clad Dutch Oven
- Stainless Steel, All-Clad Roasting Pan
Why would I use a Staub Dutch oven over a regular metal one? I've never used this before.
I've also registered for the Caphalon slow cooker - Should I go with something else?
I'll be using the above items to: cook soups, fry eggs, make sauces, pan fry meats and make sauces, steam veggies, saute veggies, etc. I do not want something dishwahser safe. Easier clean-up and less stickiness would be nice, which is why I went for the C1 in the first place. I don't want to be polishing that stainless for the rest of my life!
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