Wedding Blog

We registered for all-clad non stick at macys

it’s worth it to get the better pots (all-clad is the best brand overall) and we found that they were only about $10-20 more, per pot, than calphalon. buying all clad will mean you won’t have to buy another set for 20+ years if you take care of them correctly

i don’t know about sauces tasting funny, but i figured i would use them even less if i had to spend a long time cleaning the pots.

I own a smaller set of all-clad and will never go back! I love them. I would recommend to register for a few non-stick skillets (for eggs or omletts) as the stainless all-clad isn’t too easy to do eggs.
I heard that all-clad has some non-stick now as well that I will look into registering for.

How far in advance do you register before the wedding? HOw do you let people know where you are registered without appearing rude? You don’t put it on the Invite, I don’t have a wedding website (NEVER), and it is not going on the STDates either. Just wondering.

i got the all clad non stick version - much more expensive than regular stainless steel. however, i find it to be completely worth it because i rarely use any oil/butter/fat now. much healthier!

We went for calphalon and i LOVE LOVE LOVE!!! Cooks very evenly and heats up quickly. I have no complaints!

We received a Calphalon stainless set for our wedding. We cook alot and I’ve cooked with All Clad before. The Calphalon stainless works just as well. It’s wonderful! It is a little more work to keep stainless cookware in its original condition. But, with regular TLC and by using Barkeeper’s Friend to clean the cookware, it’s really not a big issue.

The other thing to consider–by registering at Bed, Bath and Beyond you give your guests the chance to use those 15% or 20% off coupons they always send out. That makes registering for a large cookware set (or other big ticket items) a little easier on your guest’s wallets.

like phillym, we got the stainless steel set from calphalon. i love it, and it performs beautifully.

all-clad! all-clad! all-clad!

i have never heard of sauces tasting funny due to nonstick, but you can’t make a great sauce with a non-stick pan anyway (does not develop good fond).
non-stick does not mean no oil! you just use less oil, make sure the pan is properly heated and eggs do release.
the all-clad in the picture is stainless steel with aluminum core; all the nice heating properties of alumnium with the easy cleanup and durability of steel.
it’s not hard to keep shiny. if something does get stuck, make a little paste of baking soda, bon ami or barkeepers friend and scrub!

calphalon is all aluminum, hard anodized. it’s actually stronger than stainless steel. but i don’t like because its dark surface sometimes makes it hard to see how the crust is developing.

quick PSA: aluminum = alzheimer’s is a myth. check snopes, which has a great article from scientific american.

My FH and I did a lot of cookware shopping for our registry because we LOVE to cook. We registered for the Calphalon tri-ply stainless steel (not the non-stick set). We were advised by a very knowledgeable sales rep/manager at BBB that while All-Clad is generally considered top-of-the-line, the Calphalon stainless steel lines last as long as the All-Clad, are of equivalent quality, and unless you are planning to do professional cooking, the added expense isn’t worth it.

Also, you should consider the weight of each pan. I am a relatively small woman and I found that the Calphalon stainless steel pans had more ergonomic handles and were slightly lighter (which is important when you are trying to lift a pan full of food by yourself with one hand).

If you are concerned about food sticking or healthy cooking, purchase one good-quality non-stick pan for eggs and whatnot, and/or buy a Misto (sold at various stores such as BBB and W-S) for use on your stainless steel pans.

FYI, we also compared prices between Macy’s and BBB, and we found that for any given item that both stores carry, the prices are about 10-20% cheaper at Bed Bath and Beyond than it is at Macy’s. And as PhillyM has pointed out, your guests can save even more by using those coupons that BBB sends out regularly. You’d be surprised at just what range of items BBB offers - almost as broad a range as Macy’s, and with better prices to boot. They also have a completion discount.

I have the Calphalon ones. I LOVE them! they are so great to cook with, so easy to clean, I couldn’t be happier with them.

I own All-Clad right now (the stainless steel with copper lining) and maybe it’s just me, but after the first use, the “shinyness” was no longer there. It was replaced by irremovable watermarks and a bunch of what looks like yellow and blue marks on the bottom of the pots. It takes forever for me to boil a pot of water since it specifically says not to have the heat on high otherwise it’ll damage the pot so it takes just that much longer on medium fire. Finally being the lightweight that I am, I find the pots on the heavy side and they are not easy to lift. I think next time I’ll go with the Calphalon ones that require less maintenance.

If you want non-stick I would say go with a cheaper version and consider just buying a nonstick skillet for eggs and other delicate items separately, then a set of stainless steel pots & pans. I’ve found that my calphalon non-stick pans last about as long as much cheaper ones. You can be careful with the coating but eventually it starts showing wear and shortly after that it becomes junk. Regular SS cookware (whether its calphalon or all-clad) is pretty much indestructable and can last a lifetime. You should check them out in person and see which you like the feel of.

Miss Bluebear–Some Bon Ami or Bar Keepers Friend and those spots and stains will be gone! It’s like a little miracle. I swear.

hm- that’s really good to know. I know that Teflon has been found to be dangerous and breaks down quickly at over 600 degrees (3 minutes on high with nothing in it)… do you know what All-Clad and Calphalon use and if it has similar problems?

non-stick scares me. although they are supposed to phase out the carcinogens by 2015!

SALLY-I don’t know if anyone answered your question, but at that point really all you can do is word of mouth. If you have any showers that are thrown for you, then it is generally more acceptable to include the info on that invite (or again, word of mouth). Hope that helps you out!

Thanks!

hm- I meant it to illustrate how easily it is to get to 600 degrees without noticing. You put a pan on the stove, turn the heat up and start looking for the butter/egg/whatever, and you’ve already exceeded the safety range. For a long time they thought the breakdown of Teflon at high temps or through scratching wasn’t a problem because it was thought to be inert. It’s not, and one of the big questions is how long Dupont knew that. In further reading it’s been suggested that the polytetrafluorocarbon, one of the ingredients of concern, is used in other non-Teflon coatings. I don’t want to be anti-nonstick, I just want to know that what I’m using is safe. It’s so frustrating because there aren’t many straightforward (don’t need a science degree) and reliable sources of info out there.

get the nonstick.. i got all stainless steel and it’s just annoying by now. i keep reaching for my cheapy ikea nonstick frying pan and my ancient nonstick saucepan.

also take a good look into a good knife set - wusthof isn’t good for women (too heavy) but i like my henkels.

I owned a few Calphalon, and upgraded to All Clad when I got married.

I also traded in my 10″ All Clad Tephlon skillet for the regular skillet (love that lifetime guarantee). I have no problems cooking eggs without tephlon, just need to watch the heat and oil.

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