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Path: utzoo!linus!philabs!sdcsvax!sdcrdcf!bmcg!barto
From: barto@bmcg.UUCP
Newsgroups: net.cooks
Subject: Re: pots and pans - (nf)
Message-ID: <475@bmcg.UUCP>
Date: Fri, 19-Aug-83 13:47:39 EDT
Article-I.D.: bmcg.475
Posted: Fri Aug 19 13:47:39 1983
Date-Received: Mon, 22-Aug-83 22:47:43 EDT
References: <467@bmcg.UUCP>, <1044@sdccsu3.UUCP>
Organization: Burroughs Corporation, San Diego
Lines: 23


	The idea of scratching a Calphilon pan and comming up
with an aluminum (silver) surface is CRAZY!!  I have used calphilon
with every type of cooking instrument and cleaning it with steel wool
using COMET and never have EVER seen anything other than the dull
gray finish.

	Maybe the ``look-alike'' products (Magnilite (tm) etc.) use
aluminum coated with the dull gray finish, and that is why they cost
less than calphilon, you aren't paying for the real macoy.  My advice
to anyone purchasing GOOD QUALITY cookware, and wants to never again
purchase cookware, buy calphilon.  Cast iron is good and works well,
however the single drawback to it is that you can't purchase a large
10qt soup kettle in it, nor will it conduct the heat as well.

	Talk to any professional cook about what he would love to
work with all day, and I'll bet that he'll comment about calphilon.


	barto
	(david barto)
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