On 3/21/2018 at 10:17 PM, weinoo said:I love my original MC line of all-clad. After many, many years, the pieces I had which were non-stick, weren't any more. So I sent them off to all-clad, and they happily replaced them with updated versions of their non-stick, which are nowhere like those pans of 30 years ago. But I still have my stainless lined, original MC pans, and they're just as awesome as when they were new. Made in Canonsburg , PA - as opposed to, you know, China.
Yeah, I have a couple of pieces of nearly 30 year-old Calphalon that are similar. Back when it was just the Commercial Aluminuminum Cookware Co. of Toledo, OH. The stuff is totally burly .. 6 or 7mm thick throughout, riveted iron handles, commercial lids. Much of the anodizing has vanished from the interior of these pans, and I don't love anodized cookware generally. But these pans still work, and will probably outlast me. I've occasionally thought about replacing the 5qt beat-to-hell rondeau with a heavy copper one, or an induction-ready clad stainless one, but then sobered up and realized that the old war horse is more than good enough. In a perfect world I'd prefer old beat-up All-Clad MC or stainless.
