dimbulb

So does anyone have any opinions of which brand of cookware is the best?

I saw a thread on knives some time back, but haven't seen any on cookware. I've going to finally move out on my own now, after getting a job, and I'm in the market for some cookware that'll last me forever..

Been looking at Calphalon's lines. Hard-Anodized aluminum...mmmm....Either their Commercial Hard-Anodized or their Commercial NonStick lines. Can't afford their teflon infused aluminum pots right now!!

So how does anodized aluminium compare with stainless steel? cast iron? copper?

Should I go non-stick or just stick (no pun intended..) with the non-coated stuff?

edmos1

I hope this helps
What I take from it is both. different pans for different jobs. Non-stick for eggs ( I have a Calphalon 10 inch Omlete, and am getting a 8 Inch also) but am also getting a Stainless set.

http://www.tfproject.org/tfp/showthr...ight=stainless