Cookware Reviews

I had been "lusting" after a Le Creuset Dutch Oven for a couple of years, but couldn't justify the cost to myself. I love to cook, and my specialties are soups and stews. I finally decided I was worth it, and asked for it for Christmas last year. I love it! It gets lots of use, and was well worth the price. I sear meat in it, add my other soup/stew ingredients, and once brought to temperature, I turn the burner (gas) as low as it will go and just let it simmer happily for hours, with never a scorch or hot spot. It does not allow your soups/stews to cook away through steam, as the heavy tight-fitting lid retains the moisture and redeposits it back to the food. And it's so darn pretty! As Emeril would say, it makes me "happy, happy, happy".

I had seen these pots in action on all of the cooking shows, so I figured they were serious cookware. After careful consideration I finally purchased the seven quart dutch oven, in the cherry red color. This size is perfect to make enough stew for my whole family, and the cooking qualities of this pot are just as they are billed. It browned the stew meat, deglazed beautifully, heated evenly, and went right in the oven for the final cooking phase. After dinner I was thrilled to see that Le Creuset's cast-iron cookware cleans just as easily as their stoneware line. Although this pot is VERY heavy, the benefits of cast iron far outweigh this "downside". I should have bought one of these pots years ago and I recommend one to anyone who loves to cook as I do.

This has got to be one of the best kitchen "utensils" that we have. Soups, stews, braised dishes; this guy does it all. We have the 7 quart size and it is perfect. Only once did anything burn on, and Barkeepers Helper cleaned it right up.
We use it mostly on the stove top, but it does great in the oven also.
Right up there with the stainless steel 12 in. All-Clad pan and the All-Clad 12in. non stick pan.
Pricy, but amortize the cost over 101 years (the warranty) and it is well worth it.

Obviously, I am no expert on pressure cookers, but this has got to be the easiest way of cooking I have ever used. The Kuhn Rikon construction is solid and durable. The operation is very simple and the valve construction allows for easy quick release.

I am completely sold on using this cooker. I have made complete, tasty, hardy soups/chilis from scratch to the dinner table in less than 30 minutes. And with the flavor of a soup/chili that has been simmered for hours. I cook without oils and minimal salt and I find that the foods I make are still very tasty and extremely satisfying.

I bought the Kuhn Rikon pressure cooker after the New York Times called it 'the Mercedes Benz among pressure cookers'. And even though I haven't tried any other cookers (so I can't compare) I am totally happy with it. I'm actually spoiled, I got two of these! I use them all the time! I usually make recipes out of the cookbooks 'Great Vegetarian Cooking Under Pressure' and 'Complete Vegetarian Kitchen'. Both books are by Lorna Sass. She is an expert on pressure cooking and gives a lot of nice helpful pressure cooking recipes, tips and charts in these books.

If you want to buy a flame tamer for your cooker (highly recommended), please get the Kuhn Rikon one! It's a bit expensive, but the two other ones I tried ended up in the trash can.

I also recommend buying an 'Ohsawa Pot'. When you make rice straight in a pressure cooker it is very sticky and can get stuck to the bottom. With this pot (which you place in the pressure cooker), you get absolutely delicious rice (especially brown and wild rice turn out great!).

It is every bit as good as they say it is. It's very easy to use. No jiggle, no hissing, just a little sound to let you know the pressure is coming up. Just two little red lines that are easy to see. 1st. line is for low pressure, 2nd. line is for high pressure. Not only does it work like a dream, it looks like one too. If all you have every owned is a jiggle pressure cooker, please give this one a try. I'm sure you will be impressed with this 2nd generation pc.

This is a nice heavy saute Pan. I have had Circulon products for years now and got this pan a few weeks ago and absolutly love it. Easy clean up and looks nice also. What a bargain.

I have only used the pan three times so far, but it is already my most favorite pan to cook with. It cooks evenly and cleans up with no effort. I thought I would have some trouble cooking an omlette because of the design, but it turned out beautifully. The weight of the pan is heavy enough to know that it is a quality product, but not so heavy as to make it awkward to cook with. It makes an attractive additioin to any cooking ensemble in your cooking arsenal. I plan to buy an entire set of Circulon cookware in the very near future. It is a worthy investment for any serious kithcen buff.

I bought this pan along with another Circulon pan last year. It has held up so well, it still looks brand new. Clean up is a breeze, nothing sticks to this pan! Loved it so much I bought it for my parents, who also love it. Amazon has such great prices on Circulon, as my other cookwear wears out I'm replacing with Circulon!
You won't be disapointed with this pan!

The Whirley-Pop makes the best popcorn I've ever had. It tastes much better than popcorn from electric oil poppers, hot air poppers, and even microwave popcorn. I'll even go on record that it's better than movie theater popcorn.

It also offers several advantages: Very low ingredient cost, compared to microwave popcorn. Faster than microwave (total time: 3 minutes, although you need to turn the handle throughout the process.) Few unpopped kernels. Requires little oil (they suggest 1-3 tablespoons per 6-quart batch and 1 tablespoon is all you need! Some people use as little as 1 teaspoon!)

My Whirley-Pop arrived 10 days ago and I have been using it about every other night since then. I just ordered another one as a gift for my parents. It's helping me cut my ice cream consumption way down.

If you buy the gift set, be aware that the included popcorn kits are NOT low-fat! They are outstandingly delicious, however. If you don't want the popcorn kits, they offer the popper as a standalone.

About 2 months ago, we received our Whirley Pop Popcorn Popper. I was prepared to be a bit disappointed, because I could not imagine that a product could actually be as good as the reviews claimed... it seemed to good to be true. But I was wrong! Since our Whirley Pop arrived, we have had popcorn nearly every single night. We have tried the movie theater popcorn (which we love), that came with our popper, we have also tried a variety of recipes including Kettle Corn. We were so surprised at how good the Kettle Corn was (and how easy!). The microwave stuff doesn't even compare! In fact, I would say the only other thing you could compare our homemade Kettle Corn to, is the authentic Kettle Corn which you can buy at fairs and other events!

As a family we have always loved popcorn. At one time we had a pot that worked great for stovetop popcorn, but it was easily destroyed by pieces of popcorn that had burned to the bottom because we couldn't move the pot fast enough. We have tried air poppers, microwave styles and stovetop, but nothing compares to the Whirley Pop! The design makes it very easy to use (and I have Carpal Tunnel, but have no problems with my Whirley Pop), and at the same time makes it extremely difficult to burn or ruin the popcorn. It is easy to clean, and we have never had such great tasting, light and fluffy popcorn.

We are so excited to have found our Whirley Pop, we can't wait until Christmas time... all of our friends and family will be sharing in our excitement!

Really, as hard as it may seem to believe, the Whirley Pop really is an incredible "gadget", and trust me, as a mother of two, and wife to a "gadget man" we've seen many "great" products, but absolutely nothing compares to our Whirley Pop.

I highly recommend that you buy the Whirley Pop package that includes a few Movie Theater Popcorn packets. These easy to use, pre-measured packets produce authentic Movie Theater Popcorn. The oil and seasoning/salt that comes packed with the popcorn is the exact same product that movie theaters use. In fact, you can even contact the manufacturer online to order larger quantities, as we have.

What shocks me the most is why I hadn't heard about Whirley Pop sooner (the company is 25 years old!), as this really is up there with the greatest gifts that I've ever received!

This is a great system !! Almost ALL kernels pop into a big plump morsol. It's fast to use, about 3 minutes for all to pop, which is about the same time as a microwave. And it is much cheaper to use than the microwave prepackaged bags.

The steam vents on the lid let the moisture escape while keeping the popcorn in place and fresh. The wooden handle stays cool, and the crank is easy to turn, the kids love it!

The premeasured bags are great, but there is also a recipe book included that you can try using raw popcorn kernals and several "secret" ingredients. We've tried several of the included recipes, and they are great, about 25 different recipes are in the instruction manual book. So far, the sugary Kettle Korn is the best!

This is one outstanding product for the popcorn eaters of the world; fresh, low cost, fast and make it like you want it.

My first Calphalon item, a 1-quart sauté pan w/cover, was a housewarming gift from a French friend. Next, I bought a starter set with assorted pieces. Since then, I have never used any other brand of cookware because the Calphalon Commercial Hard-Anodized pots and pans are so wonderful for cooking. I have added many pieces over the years, including the newer Calphalon Commercial nonstick brand (which I prefer for omelet/fry pans).

This Calphalon Hard-Anodized set is a perfect starter set and is a good value. I use my 2-1/2-quart saucepan more than any other pan. (Later, you may wish to add the Calphalon double boiler insert and/or universal steamer insert for use in this pan.) The 10-inch omelet/fry pan is a good size for two-to-three servings of eggs. The 8-quart stockpot is great for cooking pasta (and you will want to buy the Calphalon 8-quart pasta insert), boiling corn, simmering stock, or making soup. The 4-quart chef's pan with lid (which I do not use that often) would make a good casserole pan. This set is a good way to begin your own Calphalon collection or to give as a gift.

I have used a very similar but discontinued set (10-piece, with a workhorse 3-qt sauté and a not-too-useful 8" omelette) for the past two years. The Commercial Hard-Anodized line has been absolutely superb, and it's hard to imagine having ever cooked with anything else. These pots and pans can definitely get you addicted to cooking.

The thick, heavy aluminum results in great heat retention and excellent conductivity, which is crucial for properly searing meats and seafood and sautéing vegetables without overcooking. I've lived in a city environment for the past 10 years where gas stoves are hard to come by, and the heat retention and conductivity have been tremendously valuable when bound to electric stoves.

Although we don't cook with them every day, they've taken a beating and still perform as well as ever. The "stick-resistant" hard-anodized material is an excellent balance in terms of cleaning ease and performance: a brief soak and a Scotch pad will clean them off, but you can still get a good sear that isn't possible with most non-stick cookware.

The only concerns are very minor:

1) The aluminum interior and exterior have stained a bit after prolonged use. A minor concern, as it hasn't affected performance at all.

2) As with all hard-anodized cookware, it is difficult to see the actual color of translucent sauces, stocks, etc. This is admittedly a minor annoyance, but one that becomes more noticeable with experience. Could be solved by buying a stainless-steel ladle or spooning some of the liquid into a white bowl.

I would still recommend a nonstick pan (such as Calphalon's excellent 10" Commercial Non-Stick omelette pan) for omelettes, eggs, or other low-temperature, delicate foods that don't need a hot sear, but certainly not a whole set; nonstick surfaces deteriorate and have to be treated carefully in terms of utensils, temperature, etc. The pans in this line are extremely durable, can be used for nearly anything, and should last a lifetime. I've recently started moving to All-Clad to address issue 2) above, but only because the roommate took his pans with him. ... this set is a steal.

On cooking surfaces and Calphalon...

First, it is important to note that hard anodized cookware is NOT a coating...it is an intregal part of the cooking surface...hence it does not wear off. In terms of conductivity; which is the degree to which heat is transferred through the cooking surface, copper traditionally ranks the best. Copper is followed by aluminum, stainless steel and cast-iron. If looks are an important consideration in your cookware choice, then stainless steel with a layering of copper might be your best bet. Cast-Iron heats slowly but retains it's heat very well. It is excellent for casseroles and the like. Copper is great too, but it is very, very expensive and has the drawback of reacting with acidic-based sauces. Aluminum has this same problem. However, hard-anodized aluminum removes this roadblock to cookware nirvana. Which makes Calphalon such an important tool for your kitchen.

I have 14 separate pieces of Calphalon in my collection. So I guess I "walk the walk"....As much as I respect All-Clad and Le Creuset; Calphalon Professional and Calphalon Commercial are the best, most versatile sets of cookware, in my opinion. Much for the same reason most professional cooks use gas ranges as opposed to electric ranges, would be the main argument as to why Calphalon is such a superior product over less expensive variants. It is important to have direct heat control to turn out exceptionally finished product on a consistent basis. Obviously, the expense of a set of cookware reflects to a degree the ability maintain control over heat....On the other hand, it is still very value-priced, compared to some other well known and more expensive competitors. I think the main reason for this is simply that even cookware follows "asthetic trends" and this might be one small area where Calphalon lags behind. Nothing beats the beauty of highly polished stainless steel cookware hanging from your kitchen ceilings... except maybe copper! But if you are more interested in cooking performance as opposed to how the cookware looks, you would be hard pressed to find a better value.

...just bear in mind that Calphalon is "stick-resistant" as opposed to "non-stick". This is actually good. And necessary. This is because it is important for foods to brown properly. Not to "seal in the juices", so to speak. That is a misnomer. Juices are not "sealed in" as a result of browning. What browning serves to do, besides giving a great appearance to the food, is to carmelize the base. This, in turn, enriches the taste of the finished product. And it would stand to mean that any deglazing that's done for sauces afterwards would also impart an added richness of flavor. Both Calphlon Commercial and Professional Cookware do this particularly well.

Much as there are many sound reasons as to why an oven chicken roaster is shaped oval or why a good braising pan does not have gently sloping sides; it is also important to note that with whatever you decide to roll into your kitchen with, it should most importantly reflect what you are trying to accomplish once you walk in there.

Thanks and hope this review was helpful....

Finally got a set of the new Prof non Stick II series. They are not just good looking. Even heat, great non-stick performance, easy cleaning. I really like the stay cool handles- they do not get hot, so no need for pot holders all the time like with my old Calphalon Commercial. The glass lids are good, too - to keep an eye on simmering, etc. Overall- I love them. Also- good in the oven to 450 degrees- another very handy feature (especially at thanksgiving when all pots are in use and you want to keep things warm...). Watch out for the temp of the lid handles, though - ouch... Go for it- and add a 12" regular (no non stick) to the collection for the times when you want a sticky browning pan. You'll be set for life.

Folowup- Its 2004 now (originally bought in 2000) and we are still using the set daily. No signs of wear to the non-stick coating. Still very happy with them. And, they look good enough to hang up in the kitchen, which we did, freeing up tons of cabinet space!

I have had this cookware set for several years, and I love it. Three factors are essential in quality cookware, 1. Even heating, 2. Responsiveness to heat, and 3. Ease of cleaning. I have never seen cookware that was excellent in all three, until this set.

These pans heat extremely evenly. I have an electric stove with which it was nearly impossible to get even heat with my prior cookware. When I cooked most things some food would burn. That was because of uneven heat. These Calphalon pans heat uniformly across the entire surface; you will not get any "hot spots."

To properly cook some dishes I begin on a higher heat to brown, then turn the heat down to slowly cook. With most cookware, when I turn down the heat it takes forever for the pan to cool down. (how many times have you found yourself lifting the pan off the burner to accomplish this?) These Calphalon pans heat up almost instantly when I turn the heat up and then cool down nearly as quickly when you turn the heat down.

I have never had pans that were this easy to clean. You just run then under hot water, brush with a soapy sponge and they are spotless.

Regarding some of the comments about lemon and other acidic foods, I checked Calphalon's website and got some details. You can cook anything in the pans, but you do not want to store or marinate any acidic foods (tomato, lemon, etc.) in the pans or they may discolor. It does not hurt the functionality of the pans; they just turn a different shade after prolonged acidic contact. This does not concern me, however, because you should not store or marinate in any cookware. You should use plastic or glass to avoid discoloring or adding a metallic taste to your food.

If you want excellent nonstick cookware, this is a terrific choice.

Well, I guess I should write a review, seeing as it was the reviews on Amazon that helped me to decide to buy this product.

I just got my new Calphalon cookware last week - it was a birthday gift to myself. I'm absolutely thrilled with this set. It's the first "real" set I've ever owned and I don't think I'll be switching - ever. I'm already adding accessories and more products to my wish list and hope to continue growing my Calphalon collection.

This set is excellent, and has almost everything you could need to get started. You might want to consider buying the 12" omlet pan, too; the 8" and 10" are both pretty small, and I think a larger one will come in handy.

This cookware is great for use, easy to care for, and makes cooking so much easier. It's a great conductor of heat and heats up and cools off as quickly as I'd like it to. I'm a beginner cook, and this set makes all of my attempts turn out better!

I can honestly say that this set makes me feel like a better cook! If I had to come up with a gripe, it might be that it's such good cookware, I'm afraid I'm going to ruin it, and I wish that the set would have come with more in-depth care instructions. I bet if I search the web, I could find them online, but it would have been nice for them to come in the box.

I've owned All-Cladd stainless and, after buying Cuisinarts' Multicald, I can't see a difference. Except, of course, for the price.
Some of the reviews that I've read about the MultiClad are a bit misleading. This is professional quality cookware and must be treated as such. The use of high heat will result in less than desired results, often over cooking or burning of the food. With aluminum core stainless, it's best to use a low to medium flame, never a high flame.
Stainless is naturally non-stick. The use of cooking oils or butter will add flavor to the food, but doesn't add any non-stick qualities - as long as the flame is low!
As for cleaning, use a stailess steel cleaner like Cameo or Bar Keepers Friend after every use. Doing so will keep your stainless cookware looking new forever.
I bought the entire line from Amazon and have never been happier. It truly is a value-priced version of All-Clad.

I first consider the Cuisinart Everyday due to its lighter weight and copper bottom. I also compare the Multiclad to All-Clad Stainless and Calphelon Stainless side by side, and bit the bullet and get this complete set.

This Multiclad set has outstanding fit and finish, much better than anything that I compare with. It shows jewelry like fit and finish everywhere I look--the lid fits well and that agrees with the statement from the brochure: "... partial vacuum may form which will seal the lid to the pan ..." It also has durable exterior stainless brushed finish.

I would settle for the less expensive, lighter and top-rated Cuisinart Everyday set, but end up with this one due to its examplary fit and finish and quality construction and only ...(a few dollars) difference.

All-Clad stainless line is a well known cookware in restaurants that provides great performance; this set has the same contruction, metal and costs 1/2 of the price. The law of physics said that if all factors are equal, the result would be equal. So why pay more???

Like everyone else here, I comparison-shopped and did research galore before I purchsed the Multi-clad 10-piece set. As a firm believer that for items of this nature, bargain-hunting is eventually punished by crappy performance and short life-span, I was very leery of buying anything other than the established "commercial quality" brands (Calphalon and All-Clad -- Viking's new line was not even considered, as it's clearly just bait for upper-middle-class label ...). After comparing some of the features in the various stainless steel lines, though, the cuisinart seemed a safe bet -- and after using it, I can say it's almost perfect. I'm a fairly experienced cook, AND I'm a graphic designer, so aesthetics are very important. This collection is just gorgeous, and these features may be important considerations for some:

- Brushed stainless exterior instead of polished (like All-Clad has) is a big plus. One clank into a neighboring pot, or one injudicious swipe with the scrubber and a mirror finish is ruined. Brushed is much more forgiving, and remains beautiful much longer.

- The handles on this set stay pretty cool under low to medium heat, and they're fixed at a less pronounced angle than all-clad... which makes lifting easier, especially when full.

- If you're not accustomed to cooking with stainess cookware, be advised that these pots get hot FAST, and that much less heat is required. In fact, a note to the goober who complained about the skillet: it even says in the brochure accompanying the cookware to NEVER use high heat, as it's not necessary and will damage the pans. The best ways to keep foods from sticking: lower the heat, keep ample liquid in the pot (if applicable), and keep the food moving.

- The polished interior surface is fairly non-stick, and will remain so with care. That means keep them free of food residue (like rice and oatmeal can leave), free of mineral deposits from your tap water (an occasional cleaning with white vinegar works well), and try not to do anything that will put little scratches in the surface that food can cling to...that means wooden utensils are best, and clean via warm-soak-and-sponge and try not to use a scrubber pad.

- If you display your cookware on a baker's rack or hanging rack, you'll want to occasionally clean the exterior surface with something like Williams-Sonoma's stainless steel cleaner, which'll keep the surface bright, will minimize fingerprints, and make future cleaning easier.

- The only thing I'd change about this set is to swap the stainless lids for glass, which make it so much easier (even when there's condensation on the lid) to check cooking progress, color, simmer point without risking steam scalds etc. The only stainless/aluminum set I've found that has glass lids is made by Calphalon, and is much much more expensive.

All in all, this is a really superior product that even very experienced cooks should be quite pleased with.

I've used my Le Creuset enameled cast iron cookware for over 10 years; I'd be lost without it. The excellent heat retention and even heat distribution allow you to cook over low-medium heat; you'll save energy and your cookware will last longer. But who am I kidding?--I bought my Le Creuset pans because they're pretty and oh so French! That they're energy efficient, sturdy, and easy to clean are just bonus points.

Although I own a set of the cobalt blue pans, the heart shaped red pan with lid is my favorite Le Creuset piece. It would make a great Mother's Day or Valentine's Day gift; then again it would make a wonderful present to yourself!

Le Creuset holds a well-deserved global reputation for its superior cooking products and this whimsical heart shaped casserole dish is no exception. My teens sons honored me with this beauty last Valentine's Day. And to my surprise it was not wrapped, it was warm to the touch, and when I slowly lifted the cherry red lid, my heart soared--they had filled that heart with their version of my homemade baked macaroni & three-cheese casserole recipe!

As we all grabbed forks, eating right out of the pan, in between bites, they excitedly took turns telling me all about the pan; "Mom--it's so cool, even the lid can go in the oven, (up to 450 degrees) it's that cast iron stuff you like so much, only coated, we can put it right in the dishwasher AND guess what? You can cook all your good stuff in it for 101 years!" (the warranty)

I'm not sure what made this the best present I ever received--the weighty, cooks everything deliciously, crimson pan or two teen sons taking the time to let me know, I, as a parent must be doing something right.

From baking to stove-top and table service, this is a wonderful product. It is nice and heavy with a level bottom for those cooking on a ceramic surface. Things cook evenly and if you keep the temperature low its ceramic surface is easy to clean. Most of all, I like the lovely heart shape!

I like non-stick pans for ease in cleaning and the option of lower-fat cooking, but I'd long ago resigned myself to the idea that no non-stick surface could last very long and that I'd have to buy a replacement every year or so. Given that, I'd always bought fairly cheap pans.

I was lured into checking out Calphalon during a serious sale, and that was when I discovered the lifetime warranty. If you're good to this pan (i.e. no use of metal utensils and no rides in the dishwasher,) they'll guarantee it for life. Wow. (Be sure to complete & send in the form that comes with the pan.)

I use this pan for general purpose stove-top cooking and I love it. I like the weight - heavy enough to hold heat well, but not so heavy that it can't be easily moved around. (It's a little lighter than my old cast iron skillet.) It has great heat distribution (no hot or cool spots,) and takes about 2 minutes to heat thoroughly. The surface is rated for oven use up to 450 degrees, though it can't be used under the broiler. The metal handle is sturdy and stays cool throughout the cooking process.

The rim of the pan has a curved lip, with the non-stick surface continuing right to the edge. The result of this is that I'm leery of using any of my metal lids or spatter guards for fear of scratching the surface. (A lid was not included with the pan.) This is the only drawback I have encountered, but I consider it minor. I suspect that with a little looking I'll be able to find an acceptable lid.

This is the best nonstick pan in the world, and here's why:
1) The nonstick surface is superior to anything else you will ever use, and it's guaranteed forever. The Commercial line has the far better LRS3 nonstick material than the less expensive LRS material in the Calphalon Professional Nonstick II line. I have had both for several years and I can not recommend the Professional line because the surface becomes sticky over time, while the Commercial Nonstick surface is as slippery as the day I bought it.
2) The handle stays cool.
3) The pan is stunningly gorgeous, with its matte black anodized aluminum underside and its polished chrome handle.
4) You can even finish items in the oven at 350 degrees or so without damaging the nonstick surface...
5) The weight and balance of the pan are excellent; extremely sturdy yet not unwieldy.

One caveat: You can not put Calphalon products in the dishwasher. It will cause discolorations and pits, and void the warranty to boot! But that is not a big deal because the superior nonstick surface is a breeze to clean.

Enjoy!

I use this pan for everything but omelets. It is a great size and the nonstick coating is perfect. It cleans up very easily despite my attempts to burn things into the surface.