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I am slowly collecting a Calphalon professional set, and think they are great, however pans have different purposes, I agree the Cast Iron is great for the right purpose: pan frying and corn bread making (southern cooking in general). I like my corn bread in a cast Iron skillet, and before baking some cooked breakfast sausage out in. I just got my first chefs pan, and love it, not quite a frying pan, not quite a sauce pan. Nice because I have the glass lid to see what the hell is going on, and it can go from the stove to the oven.
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