Then you got a counterfeit. For what its worth, I bought a set from Sam's club that were all clad knock off's called "Full Clad". They got great reviews, were made in China and have been indestructible.

All clad SS no doubt for pots, and sauces great non-reacting lining. Now for sauté pans, the cheap nonstick ones from a restaurant supply house are the best, just make sure there NSF approved. cheap enough to toss. I us a 12" for most sautéing and a 8" for eggs only, never seen water, just wipe out. for high temp sautéing, use a high carbon pan, cheap also. Again, the NSF approving required. Stockpots, non reactive is best but doesn't have to be the multi metal construction as most will not see high heat. cast iron also great for slow cooking and deep/shallow frying. I do cook in a professional kitchen a few nights a week.

I have a bunch of Wearever stuff... bought from restaurant supply stores, and agree most of the kitchens I have seen have the industrial raw aluminum look pots and pans

I also have a selection of Calphalon stuff... I'm on my 3rd 4-1/2 qt sauce pan (replaced via warranty) since the anodizing does not hold up to making a nice Italian gravy....

I seem to get about 10 years out of a Calphalon sauce pan before I return it....

If I knew then what I know now ;)

I would buy some stainless lined clad pots..... that had some heft....

All-Clad started out in Pittsburgh, PA, USA, eventually went to China to save money, :( lost business because of that, and has now returned to Pittsburgh. :)

related question: Let's suppose I want to buy a pot - 3 Qt., 2 Qt something...

I want it to spread the heat real good, not be way heavy, be easy to clean and be as cheap as possible but still last

I don't care what it looks like

- what do I get?

Depends on the line.

The ones we have are all Made in the US. We bought one of their other lines on accident once and it didn't work on the induction stove because it wasn't made the same, that one turned out to be a China one.

Nothing. Those requirements are in conflict. Even thermal conductivity comes from thickness, or materials like copper. Either is heavy and copper is expensive. In fact, any decent pot is expensive. Cheap stuff doesn't last, either.

Your best bet is to find something of high quality in an estate sale.

It also depends on what you are going to cook in it. I can't think of many things I use a pot that size for.

JR

hard to go wrong with commercial grade, visit a restaurant store.
2 QT COMMERCIAL STAINLESS STEEL SAUCE PAN - NSF

Note the thickness of the metal in that pot, a whopping .8mm. That's .032"...

Good for boiling potatoes, perhaps... could also make ramen, I suppose.

JR

Calphlon multiclad unlimited. Amazing pan. 1/3 allclad money.

I must have missed a memo. My Calphalon Commercial Hard Anodized is almost twenty years old and still looks fine. I have one newer pan that was made after production was moved to China and it's clearly not in the same league as the USA stuff but it cooks just fine. Never put any in the dishwasher but I've scrubbed them plenty. In fact, Calphalon's instructions for cleaning HA are to use Barkeeper's Friend and a Scotchbright pad. Cooks just like cast iron.

If you cook acidic foods at high heat you can pull the pigment off but the hard surface treatment is still there.

-J

I used to cook professionally, and my wife and I are hardcore home cooks. 6 burner Viking with a Wolf hood, and it gets dirty.

We used All Clad for our sauces and boiling needs, with some Le Creuset mixed in. For frying and stir fry, do not miss Scanpan. Awesome. The surface is insanely durable.

SCANPAN

btw, cooking at home and in a restaurant are not really comparable. When I was a sous chef, I though nothing of dirtying 50 pans a night. Who cares when there are 3 guys in the back doing your dishes? Cookware in a restaurant starts off as plain steel, but it quickly get a patina from the oils that get cooked on to the surface. Once you get that surface, they're not 'non stick', but close to it. Hard to replicate at home.

All Clad.

Mine went under during Hurricane Katrina. The aluminum between the stainless

liner started to pit. Sent them back and All Clad replaced everyone.

I have an all clad 12" frying pan. Very nice piece, great heat distribution but as expected not the easiest thing to clean. I'm a broken record but the ATK reviews have been dead on.

all you all clad guys.

are the edges of your pans lipped for smooth pouring? my all clad saucier (fancy ass name for a pan used to make sauces), you would expect to occasionally have to pour something from the pan, right? it is lipped for pouring and it is like a clown gag pan. you will flood the place. i had a 2 qt pot, that had straight sides. perfectly straight. you couldnt pour hot choc from that thing without a mini Poseidon adventure. i took it camping, and i bet it is still in my brothers camper. i left it. i got it as a wedding gift anyways. hated that pan.

i like pans with a slightly rolled edge. i dump alot of liquids i guess. i hate having to wipe the sides before putting it back on heat.

Need me to send you a ladle or a big spoon? :)

hahaha..funny. seriously..you ladle and spoon everything?

on a side note, i found the best spoon. unmarked so i hope i dont break or lose it.

Commercial cookware is not something that looks nice-I have tons from the time that I owned a tavern, and I love to use it, but its not pretty. Its mostly commercial aluminum-but what I like is that I have multiples of each size hanging on a potrack, and it all can go from stovetop to oven without care. The saute pans are all banged up from being tossed into a dishpan on the line, but it just adds to the charm.

too funny

Yes but it's not something I do that often, usually just a pan sauce. But yes a spoon or ladle. :)