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Hard Anodized Calphalon Cookware

by Thomas Salzman
(2780 60th St, Fennville, Mi 49408)

I've had this cookware for a long time and I finally decided I really do not like it.

I have two skillets that you cannot fry an egg unless you want it scrambled even though your plan was fried.

The pots I use most often look terrible inside and I think maybe they are no longer safe to cook in.

I have never put any of the cookware in the dishwasher and I have used the Calphalon cleaner periodically.

The aluminum lids discolor after time. The handles are too thin and not comfortable to work with.
I packed the cookware away for a few years and took it out last year to give it a try again. I recently started buying Le Creuset cookware and will continue to add to it.

I'm not sure what kind of stainless I should try because I'm not happy with anodized aluminum.

They say All Clad is the way to go but who can afford it?

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