Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 8/23/84; site ucbcad.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!sdcsvax!sdcrdcf!hplabs!hpda!fortune!amdcad!decwrl!decvax!ucbvax!ucbcad!klein From: klein@ucbcad.UUCP Newsgroups: net.consumers Subject: Re: Calphalon vs. Cuisinart cookware? Message-ID: <41@ucbcad.UUCP> Date: Wed, 2-Jan-85 16:53:18 EST Article-I.D.: ucbcad.41 Posted: Wed Jan 2 16:53:18 1985 Date-Received: Sat, 5-Jan-85 03:59:46 EST References: <1196@linus.UUCP> <25@ucbcad.UUCP> <1278@utah-gr.UUCP> <1270@orca.UUCP> Organization: UC Berkeley CAD Group, Berkeley, CA Lines: 44 A little while ago I requested some info about this issue, and got some informative replies. My wife (who has taken French cooking classes and does a great deal of fancy cooking) and I then went around to all the stores and did comparison shopping. We decided on a brand that I haven't heard about here, Master Chef. In summary: All: Thick, high heat conductivity. Do not color or react with foods. (Except Calphalon) have tight-fitting lids. Cuisinart: Too expensive. The copper sandwich is good but you can do just as well with thicker aluminum. Seems pretty indestructable. We got the free griddle with our food processor and it is great. We did not actually find any Cuisinart, so we couldn't evaluate balance. Magnalite: Coated aluminum surface is damaged by dishwasher and by metal utensils. Rough surfaces ==> hard to clean when burned. Considered similar but overall lower quality than Calphalon. Calphalon: Same care problems as Magnalite, but smoother surfaces. Poor balance. Poor-fitting lids. Handles get hot, are at a bad angle for holding. Master Chef: Well balanced. Handles stay quite cool. Stainless steel interior so can use metal utensils. Master Chef is actually one of three lines made by a company whose name I can't remember (useful, ehh?). The other two are a Magnalite/Calphalon type and a copper type. Pricewise, Magnalite, Calphalon, and Master Chef are pretty close. We found the Master Chef in a small shop in Palos Verdes (Southern Calif). They are sending us a listing of other retailers when they get around to it. We tried out our new pans doing some tough seafood sauteeing. Utterly great, every place in the pan was bubbling about the same even though our burners are pretty spotty (electric). Stainless steel interior is easy to clean. -Mike Klein ...!ucbvax!ucbmerlin:klein -- -Mike Klein ...!ucbvax!ucbmerlin:klein (UUCP) klein%ucbmerlin@berkeley (ARPA)