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calphalon tri-ply (stainless) vs. All-Clad cookware choice

    Posted By: Jo
Tuesday, 21 September 1999, at 4:06 p.m.

Hi,

I'm new here and have searched the archives
on this topic. I see a lot about Calphalon
non-stick and hard-anodized, but almost
nothing on their tri-ply (stainless) line.

I am considering buying a set of this &
would welcome some feedback.

Apparently the line is considered equivalent
to All-Clad, with the 18/10 stainless
exterior & interior, and an aluminum core
sandwiched in the bottom (and I believe
sides, just like all-clad). It has handles
that don't get hot, etc, just like All-
Clad. In fact, the only obvious differences
to me are that Williams-Sonoma carries it
with glass lids (apparently this is
exclusive to W-S). I like this feature in
theory -- I have never had glass lids
before. Also, the handles are curved rather
than straight, and it just "feels" better to
me than the All-Clad.

A red flag to me, however, is that Calphalon
has discontinued this line & my local W-S
took it off the shelf a few weeks ago. No
one could tell me why. I talked to
Calphalon & they said they would back it up,
and I know W-S backs up their merchandise.

But b4 I plunk down nearly the equivalent
price to All-Clad I thought I would put out
feelers & see if anyone here has had/has
this cookware, has heard anything about it,
or could give me info about differences I
may not have considered.

Thanks so much, in advance!

Jo

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