Scanpan vs Calphalon
James Medford
Any opinions on the quality of the Scanpan 2000 cookware versus the Calphalon
non-stick professional?
Ron Ebert
On 2 Dec 1996 14:39:12 GMT, jmed...@metronet.com (James Medford)
wrote:
>Any opinions on the quality of the Scanpan 2000 cookware versus the Calphalon
>non-stick professional?
>
See Consumers Report, December 1995 issue. Scanpan is top rated,
Calphalon is down the list a ways.
Ron Ebert
ron....@ucr.edu
Scott Hysmith
...which just goes to show that CR isn't always gospel. I've used
Calphalon "standard" for about a year and wouldn't switch for anything.
--
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Scott Hysmith
Work: sco...@asymetrix.com - http://www.asymetrix.com/
Play: raks...@halcyon.com - http://www.halcyon.com/raksasha/
Stan Horwitz
Scott Hysmith (sco...@asymetrix.com) wrote:
: ...which just goes to show that CR isn't always gospel. I've used
: Calphalon "standard" for about a year and wouldn't switch for anything.
I have a Calphalon pot and a Scanpan frying pan. I will take the Scanpan
over the Calphalon any day! The trouble is that Scanpan products are much
more expensive than just about any other brand of cookware. The nonstick
Scanpans are made of titanium and aluminum. They're indestructable and
they're very nonstick. Cleaning them is a breeze and you don't need to
use plastic or wood utensiles to cook with them as you do with the other
brands of non-stick cookware. Scanpans also have a lifetime warrantee and
they are heavy like old-fashioned iron skillets and they cook the same way.
With a Scanpan, you get all the advantages of cooking with iron cookware
without any of the hassles.
--
This message was written by Stan Horwitz.
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Scott Hysmith
Stan Horwitz wrote:
>
> Scott Hysmith (sco...@asymetrix.com) wrote:
> : ...which just goes to show that CR isn't always gospel. I've used
> : Calphalon "standard" for about a year and wouldn't switch for anything.
>
> I have a Calphalon pot and a Scanpan frying pan. I will take the Scanpan
> over the Calphalon any day! The trouble is that Scanpan products are much
> more expensive than just about any other brand of cookware. The nonstick
> Scanpans are made of titanium and aluminum. They're indestructable and
> they're very nonstick. Cleaning them is a breeze and you don't need to
> use plastic or wood utensiles to cook with them as you do with the other
> brands of non-stick cookware. Scanpans also have a lifetime warrantee and
> they are heavy like old-fashioned iron skillets and they cook the same way.
> With a Scanpan, you get all the advantages of cooking with iron cookware
> without any of the hassles.
>
I could say much the same about my Calphalon set. I have the "regular"
pans, not the Calphalon nonstick, and these are the best pans I've ever
used. I can use any sort of utensil the job calls for, and cleaning is
always easier than the "nonstick" pans cluttering the back of my
cupboards.
In the interest of comparative fairness, I do have to point out that
I've never actually prepared food on a Scanpan pan. I would like to,
if only to verify my own opinions. I have examined them in the store,
and talked with other Scanpan owners, but that is the limit of my
personal experience with them.
My earlier point was more to state that, although I am a CR reader, I
don't always accept their word as the one truth when I go out to buy
something.
Ron Ebert
>
>...which just goes to show that CR isn't always gospel. I've used
>Calphalon "standard" for about a year and wouldn't switch for anything.
>--
>=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
I've used Scanpans for almost a year and wouldn't switch for anything.
Ron Ebert
ron....@ucr.edu
Dan Masi
Scott Hysmith wrote:
>
> Ron Ebert wrote:
>
> > See Consumers Report, December 1995 issue. Scanpan is top rated,
> > Calphalon is down the list a ways.
>
>
> Calphalon "standard" for about a year and wouldn't switch for
> anything.
I like Calphalon, too. But "CR isn't always gospel"??? When
exactly IS CR considered "gospel"? Certainly not in their
beer test, where Molson was top-rated and Pilsner Urquel
was down at the bottom...
--
Dan Masi
Mentor Graphics Corp.
dan_...@mentorg.com
Steve knight
>I have a Calphalon pot and a Scanpan frying pan. I will take the Scanpan
>over the Calphalon any day! The trouble is that Scanpan products are much
>more expensive than just about any other brand of cookware. The nonstick
>Scanpans are made of titanium and aluminum. They're indestructable and
>they're very nonstick. Cleaning them is a breeze and you don't need to
>use plastic or wood utensiles to cook with them as you do with the other
>brands of non-stick cookware. Scanpans also have a lifetime warrantee and
>they are heavy like old-fashioned iron skillets and they cook the same way.
>With a Scanpan, you get all the advantages of cooking with iron cookware
>without any of the hassles.
I see the problem as they are not shaped right. Commercial cookware is
shaped right. The same lids fit other pans.
"Involvement and Commitment are a lot like ham and eggs the chicken is involved but the pig is
commited"
hben...@owens.ridgecrest.ca.us
I was looking at buying some better cookware than what I currently
have (which won't be hard because it's complete junk!). I'm really
leaning towards either All-Clad or Calphalon. Perhaps someone could
enlighten me on +/-'s of both. All comments (less flames) desired.
Scott Mark
Cook's Illustrated recommended (for non-stick) All-Clad and Calphalon,
but did not recommend Scanpan. Testing was performed in professional
kitchens.
Scott
--
--
Scott Mark (219) 262-7452 8:00 - 4:00 EST
s...@se01.elk.miles.com
w...@sprynet.com
Philip F. Wight
Definitely All Clad. The cookware has a core of aluminum and is clad on
the inside with stainless steel, then on the
outside with a choice of stainless steel,
copper and another surface. I suggest the
stainless steel on both inside and outside.
you Then have a pan that can cook anything -
will disburse the heat well and will outlive
you. It's worth the investment because it
really will serve well and serve long.
Calphalon is pretty (at first) but is not
practical. I speak from experience, since I
have a full complement of Calphalon. I am
gradually switching over now.
Cheers,
Phil
----------------------
hben...@owens.ridgecrest.ca.us wrote:
: I was looking at buying some better cookware than what I currently
Ray Bruman
Scott Mark (s...@mark.elk.miles.com) wrote:
: Cook's Illustrated recommended (for non-stick) All-Clad and Calphalon,
: but did not recommend Scanpan. Testing was performed in professional
: kitchens.
I would like to know where to read about how to cook in pans with
NO non-stick surfaces whatsoever. I have zero interest in non-stick
coatings for cooking. I will destroy them by abusing them in the
cleaning process. Don't ask why, I just will. I also just don't
like the IDEA of cooking on them, so I won't.
Yesterday I was in the new Sur Le Table store in Maiden Lane in
downtown San Francisco. I was looking seriously at All-Clad and
regular Calphalon, but when I asked how to cook in it, the sales
guy just said "just use a lot of oil- no problem." Is it
that simple?
BTW, the visit to Sur Le Table was part of an all day excursion
running around with RFC's Nicole, Val, Barbara, Keith, and Rich,
plus Deb who doesn't read RFC. We had exquisite dim sum at
Yank Sing, window-shopped at Sharper Image, bought weird food
and cooking toys in Chinatown, had cannoli, spumoni, and espresso
in North Beach, and made fun of the tacky window displays at
Nieman Marcus. A grand day out, highly recommended.
--
Ray Bruman rbr...@netcom.com
hben...@owens.ridgecrest.ca.us
Went with the All-Clad Stainless LTD, still a little wary of non-stick
pans and steal tools. Thanks Phil.
Scott Hysmith
Really? What are you asking for your old Calphalon?
I'd LOVE to increase my stock!
Keith Rickert
>I would like to know where to read about how to cook in pans with
>NO non-stick surfaces whatsoever. I have zero interest in non-stick
>coatings for cooking. I will destroy them by abusing them in the
>cleaning process. Don't ask why, I just will. I also just don't
>like the IDEA of cooking on them, so I won't.
>Yesterday I was in the new Sur Le Table store in Maiden Lane in
>downtown San Francisco. I was looking seriously at All-Clad and
>regular Calphalon, but when I asked how to cook in it, the sales
>guy just said "just use a lot of oil- no problem." Is it
>that simple?
*shrug* As far as I can tell yes. It doesnt even have to be that much
oil. If you use enough, and keep things moving, there isnt much problem
for most dishes. The only thing that I actually really want a
non-stick frying pan for, is either omelets, or fried eggs with a soft
yolk. (And I do those without non-stick, also, its just that in
these cases, it actually gets a might bit tricky). But for most things
its not a big deal, at least for me.
Of my three frying pans, one is a very small, non-stick coated
cheapie, the other two are uncoated steel and a Magnalite.
Keith
--
Keith Rickert | "Never send a monster to do the work of an
ke...@eve.cchem.berkeley.edu | Evil scientist."
rick...@netcom.com | Evil scientist,
ke...@imppig.caltech.edu | "Water, Water Every Hare"
Her biscuits are good, but her behavior is terrible
>In <rbrumanE...@netcom.com> rbr...@netcom.com (Ray Bruman) writes:
>>Yesterday I was in the new Sur Le Table store in Maiden Lane in
>>downtown San Francisco. I was looking seriously at All-Clad and
>>regular Calphalon, but when I asked how to cook in it, the sales
>>guy just said "just use a lot of oil- no problem." Is it
>>that simple?
The only real trick to it is heat up the pan first then add the oil, then
add the stuff you want to cook. Other than that it doesn't take much.
Cooking at higher heat means either you stir more or stuff sticks.
Personally, I don't think you can cook on regular Calphalon. ;-) I have
one that I use occasionally when I need a non-caste iron slightly deeper
saute pan, usually for stew/sauce sorts of things. Other than that, I
never use it. The handles are so poorly designed it's impossible to use
them well. The handles are too long, at a weird angle and slippery, and
they conduct heat well so you have to use a hot pad on them all the time.
You can buy little sleeve things to sit on the handle all the time but
why couldn't they just design a handle you could use in the first place?
It was a wedding present, what can I say? Calphalon might make a fine
baking pan, but I would never buy another piece of the pots or pans. And
I can't even swear to the worth of their baking pans, just a guess.
On the other hand, I find the All-Clad pans an absolute joy to use.
They'll go in the dishwasher. They don't stick much, they conduct heat
well, the handle is comfortable to hold and only after a long time on the
stove does it get hot. I have a skillet and a saucier (my favorite pan in
the house).
I also have some Le Crueset (I like it a lot too, almost as much as the
All-Clad), and one lonely Circulon non-stick skillet that gets a fair
amount of use and works well and seems to take abuse well but is a bit of
a pain to clean. Plus of course a collection of caste iron skillets.
I think much like knives, once you get to a certain quality level on pans
it boils down to what's comfortable to you to use. What feels good in
your hand, what has a nice thick bottom. I like a pan to feel solid in my
hand, not like it's either going to slide out of my hand or like there's
nothing there. And I like stuff that will go from stove top to oven. I
don't care whether it stays shiny, but it should go into the dishwasher
without complaint.
Johanna
--
------------------------------------------------------
tur...@reed.edu Johanna C. Colgrove
Computer User Services Reed College
-->j/lnghlm: It's not just for Elbonian pizza anymore
Veronica Sullivan
Ray Bruman, after an enviable shopping trip, says:
>I would like to know where to read about how to cook in pans with
>NO non-stick surfaces whatsoever. I have zero interest in non-stick
>coatings for cooking. I will destroy them by abusing them in the
^^^^^^^^^^^^^^^^^^^
>cleaning process. Don't ask why, I just will.
^^^^^^^^^^^^^^^^^
Oh, *that's* what that funny rack and handcuffs in your kitchen are
for. I've been skeered to ask.
You cook just the way you cooked before Teflon was invented, of course.
I *know* (to tie in another thread) you're at least that old. Speaking
of Would You Go Back.
ron
Julia Chu
In article <596ndd$9...@anubis.reed.edu>
tur...@reed.edu (Her biscuits are good, but her behavior is terrible)
writes:
> Personally, I don't think you can cook on regular Calphalon. ;-) [snip]
> The handles are too long, at a weird angle and slippery, and
> they conduct heat well so you have to use a hot pad on them all the time.
> You can buy little sleeve things to sit on the handle all the time but
> why couldn't they just design a handle you could use in the first place?
I like my Calphalons. I don't know if I'd trade or not, since I've
never used All-Clads, but I've never been unhappy with the Calphalons.
Their handles are not uncomfortable for me, and I don't have a problem
using pot holders or the little sleeve thingies. Plus, I can stick
them in the oven and not worry about the handles melting into slag.
Stuff doesn't stick (hot pan, cold oil), they conduct heat well (a good
thing :) ), and cleanup is a snap. The only times I've had to take a
scrubbie to one is when someone else was cooking :)
Jack and Kay Hartman
>Yesterday I was in the new Sur Le Table store in Maiden Lane in
>downtown San Francisco. I was looking seriously at All-Clad and
>regular Calphalon, but when I asked how to cook in it, the sales
>guy just said "just use a lot of oil- no problem." Is it
>that simple?
I didn't see the original post so I am stealing the attribution from a
response. I hope I have attributed properly. If I haven't, I
apologize.
What are you cooking? Which All Clad pots are you looking at? I love
my Ltd's. I still have a good solid set of cast iron frying pans and I
do most of my heavy duty frying in them. Also, I have a cast iron
dutch over. I love to use it for things like chili. I use my All Clad
Ltds for everything else.
They are very expensive. Jack bought me a starter set for my birthday
a couple of years ago. Now I allow myself to buy one new pot a year
but only on sale.
I don't regret the purchase at all. I was making a meal once where I
didn't have enough All Clad pots. I had to go back to my old pots
(which are mostly still around because Jack, for some reason that I
can't fathom, will not throw them away) for one dish. I was shocked.
How did I cook in those for all those years.
Buy some nice All Clad Ltd pots but keep those cast iron frying pans.
Kay
Jack and Kay Hartman
In <596ndd$9...@anubis.reed.edu> tur...@reed.edu (Her biscuits are good,
but her behavior is terrible) writes:
>On the other hand, I find the All-Clad pans an absolute joy to use.
>They'll go in the dishwasher. They don't stick much, they conduct heat
>well, the handle is comfortable to hold and only after a long time on
the
>stove does it get hot. I have a skillet and a saucier (my favorite pan
in
>the house).
Jack and I use the 2 quart sautee pan all the time.
>I think much like knives, once you get to a certain quality level on
pans
>it boils down to what's comfortable to you to use. What feels good in
>your hand, what has a nice thick bottom. I like a pan to feel solid in
my
>hand, not like it's either going to slide out of my hand or like
there's
>nothing there. And I like stuff that will go from stove top to oven. I
>don't care whether it stays shiny, but it should go into the
dishwasher
>without complaint.
Which All Clads do you have? I have Ltd. The literature that comes
with the pans says not to wash them in the dishwasher. I don't. Do
you have Ltd's? Do you put them in the dishwasher?
Kay
Ray Bruman
Jack and Kay Hartman (hart...@ix.netcom.com) wrote:
: Buy some nice All Clad Ltd pots but keep those cast iron frying pans.
I love my cast iron frying pans, especially the perfectly seasoned
10-inch one that John Ketola gave me for my birthday. Thanks
again, John! I use it every time I make home fries.
ObREcipe: Two medium potatoes, shoved through the french-fry
cutter and sliced off into 1-cm cubes. One medium yellow
onion, halved and shoved through the cutter also for fast
onion bits. In a hot pan with ample oil, keep these things
shaking and moving. Toward the end, add dill weed and dill
seed.
Serve hot, with side globs of sour cream, ketchup and an
assortment of hot sauces to play with.
Ever since Brian Mailman loaned me tapes of the hilarious
Japanese show "Iron Chef" I have been trying to learn the
chef's trick of shaking and tossing a heap of little things
in a frying pan. The cast iron is heavy, which is what
rekindled my curiosity in Sur Le Table.
So, which would be better for my social life:
1. Hang around in upscale cooking stores asking
questions about All-Clad vs Calphalon?
2. Develop upper-body musculature by using the heaviest
cast-iron pans I can find?
3. Post elaborate threads on RFC?
--
Ray Bruman rbr...@netcom.com
English Muffins are important too
In article <597r42$3...@sjx-ixn9.ix.netcom.com>,
I have the stainless exterior ones. I don't remember which one that is.
I do wash mine in the dishwasher. So far they don't seem the worse for
the wear. I've had mine for about a year and a half. They were both wedding
presents. I don't do hot air dry.
I will probably buy more over the years, though right now I have no more
room in the kitchen so I'm not allowed to buy any more pots until I get
more room... I'm hoping for a pot rack for Christmas which should help a
little. Nobody else can really put the pots and pans away in our house
since I know how to stack them all to get them to fit. ;-)
Bill Rohwer
In article <rbrumanE...@netcom.com>, rbr...@netcom.com (Ray Bruman)
wrote:
> Scott Mark (s...@mark.elk.miles.com) wrote:
> I would like to know where to read about how to cook in pans with
> NO non-stick surfaces whatsoever. I have zero interest in non-stick
> coatings for cooking. I will destroy them by abusing them in the
> cleaning process. Don't ask why, I just will. I also just don't
> like the IDEA of cooking on them, so I won't.
Sorry (not really) to say so, Ray, but Scanpan is in a different league
from Calphalon -- to be clear, a much better league.
Do like the outing though.
--
-- Bill Rohwer
w...@violet.berkeley.edu
Keith Rickert
>Ever since Brian Mailman loaned me tapes of the hilarious
>Japanese show "Iron Chef" I have been trying to learn the
>chef's trick of shaking and tossing a heap of little things
>in a frying pan. The cast iron is heavy, which is what
>rekindled my curiosity in Sur Le Table.
>So, which would be better for my social life:
>1. Hang around in upscale cooking stores asking
> questions about All-Clad vs Calphalon?
>2. Develop upper-body musculature by using the heaviest
> cast-iron pans I can find?
>3. Post elaborate threads on RFC?
I vote for 2, along with a nifty color uniform
and redecorating your kitchen in a tiki-torch scheme.
Keith "Battle Onion" Rickert
madeu...@aol.com
In article <596ndd$9...@anubis.reed.edu>, tur...@reed.edu (Her biscuits are
good, but her behavior is terrible) writes:
> I like a pan to feel solid in my hand, not like it's either going to
slide out of my hand or like there's nothing there.<
I have to agree. I can't find a stock pot that is heavy enough that I can
afford. Can anyone out there tell me if there is one?
Tere Fredericks
Tallahassee, Florida
Mary f(pud) and Bernie
Ray Bruman wrote:
> Yesterday I was in the new Sur Le Table store in Maiden Lane in
> downtown San Francisco. I was looking seriously at All-Clad and
> regular Calphalon, but when I asked how to cook in it, the sales
> guy just said "just use a lot of oil- no problem." Is it
> that simple?
yep (to the oil). But in the calphalon (the dark colored ones) don't store food in
them (especially tomatoes), the acid eats the finish. I still have to
send my two pots back for replacements. Andy P gave me the number and
address over a year ago and I lost it :-(. Ah well, one of these days :-).
>
> BTW, the visit to Sur Le Table was part of an all day excursion
> running around with RFC's Nicole, Val, Barbara, Keith, and Rich,
> plus Deb who doesn't read RFC. We had exquisite dim sum at
> Yank Sing, window-shopped at Sharper Image, bought weird food
> and cooking toys in Chinatown, had cannoli, spumoni, and espresso
> in North Beach, and made fun of the tacky window displays at
> Nieman Marcus. A grand day out, highly recommended.
>
A grand day out! I thought that was "wallace and gromit" eating cheese
on the moon :-).
> --
> Ray Bruman rbr...@netcom.com
--
Mary f. (hey...cut that out...these are jeans, not a tree trunk,
although, Bernie does call them sticks!)
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/@ .-'`~ ~-. ;-;;,_
|,4- -,_. , ( `'-'
'-~~''(_/~~' `-'\_)
It's a widdle,widdle, widdle pud (Who can't wait for christmas!
and has been very good all year! )
http://home.earthlink.net/~maryf
Mary f(pud) and Bernie
Jack and Kay Hartman wrote:
>
> Which All Clads do you have? I have Ltd. The literature that comes
> with the pans says not to wash them in the dishwasher. I don't. Do
> you have Ltd's? Do you put them in the dishwasher?
>
I never, ever, put my good knives, pots and pans (calphalon) or wooden
utensils in the dishwasher. And never put pewter in it! Pock marks! :-(
Jim Kirk
hben...@owens.ridgecrest.ca.us wrote:
>I was looking at buying some better cookware than what I currently
>have (which won't be hard because it's complete junk!). I'm really
>leaning towards either All-Clad or Calphalon. Perhaps someone could
>enlighten me on +/-'s of both. All comments (less flames) desired.
I really like the All-Clad. At the cooking schook I attend, they use
All-Clad. They've had the same cookware for 10 years and it still
looks great. Believe me, we've tried to abuse it! For the money, I
think it's the best.
Fookoo Network
In article <57upmg$s...@feenix.metronet.com>, jmed...@metronet.com says...
>
>Any opinions on the quality of the Scanpan 2000 cookware versus the Calphalon
>non-stick professional?
>
Scanpan has a life time warranty - which I have already used. The pots and
pans were replaced after six or seven years use.