[Sca-cooks] Replacing a pan...from Isabella

Elaine Koogler kiridono at gmail.com
Mon Mar 17 16:39:53 PDT 2008

I also own Calphalon and have had no problems with it...both anodized
aluminum and non-stick.  However, I found absolutely dynamite buys on really
top-notch (IMHO) stainless at our local Restaurant Depot.  I think they
exist in a lot of places across the country, though they may be known by
different names (the one I go to is called Jetro).  They have the pans like
those described earlier, with a nice, thick panel of steel welded to the
bottom.  I don't remember exact prices, but IIRC, a 2 qt sauce pan was under


On Mon, Mar 17, 2008 at 4:08 PM, Johnna Holloway <
johnna at sitka.engin.umich.edu> wrote:

> Daniel & Elizabeth Phelps wrote:
> > Good Milady:
> > We just replaced our large (12" or so) nonstick frying pan with a
> Farberware
> > Millennium nonstick, and we are delighted with it-it was about $40, and
> > worth every penny.
> I have had one of the Farberware Millennium for almost 10 years. No
> problems with it but I don't use it daily.
> The skillet that I am using the most these days is a Scanpan. My
> Calphalon non-stick have been just fine
> but I hand wash them immediately after use and never ever use them on
> high heat. They are several years old now,
> maybe 5 years. I got them at the Calphalon warehouse sale at huge
> discounts.
> I'd suggest getting on the Chef's Catalog catalog list and watching for
> sales. They also offer free mailing
> specials which can save a bundle. Shipping isn't cheap. Do buy a pan and
> try it out before buying a set that
> won't work for you.
> Johnna
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