Well, 350 isn't very hot, especially for roasting veggies and chicken - or for sticking the pan under the broiler. So I don't think that the "oven safe" handles would be a draw for me.

Other than that I'm not familiar at all with the product. I do like glass lids, though - you can see what's going on - and I have a few pieces of All-Clad and one Cuisinart stainless steel pot and I love them because they clean up beautifully and can go in the dishwasher.

That said, I wouldn't buy a set of anything. I like different materials for different applications.

seagrass

Thanks, Seagrass, I was wondering about those handles. I do like the comfort of the rubber grip, but I also thought 350 was not very hot.

Tell me more about "different materials for different applications".

Linda

Linda, since I started to peice together my Calphalon set, I cannot tell you how often I start on the stove top and finish in the oven. The 350 is not high enough.

Keep your eyes open at Marshalls, TJMaxx, Homegoods for peices and parts. Big cost savings on Calphalon and All-Clad.

Peppi

Linda do you happen to have a picture link to the set you are talking about? If the rubber type handle was only on a sauce pan I wouldn't let it bother me to much but I wouldn't like it. If it is on something you might be putting in the oven forget it!!

I have a set of Chef EL's that I got at linens and things with a 20 % off coupon but they are about $200.00 for the set now.

I also have a several Tramontina pots that are actually my favorite, that are made exactly like the Chef EL set except for very minor differences, all have glass lids which is the only way to go in my opinion.

Linda, Several years ago there was a lot of excitement about Tramontina on the Cookware forum. I started piecing together my favorite pots and pans in Tramontina from TJM, Marshalls, and Sam's Club. I really like them. The only other piece that is included in my set now is the Everyday pan that Peppi gave me for the CF swap. I find I use it more and more to the point of buying the smaller size too.

Good luck. BTW, there are several quality levels of Tramontina.

Check this out Linda.

http://www.lnt.com/family/index.jsp?categoryId=2544440&cp=1331607.1331948

If you have one of there stores in your area this is a pretty good deal, especialy with a 20 % off coupon if you don't happen to have one I'll send you one if interested. These all have tempered glass tops by the way and tri-clad "Copper" bottoms.

I have a couple of pieces of Tramontina and LOVE them. I am going to get the 3 qt. pot the next time I am in the city. Mine are triple clad with metal lids which I prefer over the glass lids.

Changeling, thanks for the link. We have a LNT store about an hour away, looks like I'll have to make a trip to the city and see what I can find. We also have Marshall's and Home Goods, so I'll just make a day of it and hit them all!

So is a copper or aluminum bottom better? I do like the glass lids, too. I have them on my cheapie Farberware pans and love them.

And as much as I did like the rubber grip on the handles, that may not be a good choice. With my arthritis, I was thinking it would give me a little better "gription". But I was concerned about the heat thing, plus I wondered if the rubber would harden and crack over the years, decreasing the overall life of the pans.

Linda

Linda,

The rubber handles would be of concern to me for that reason, as well.

As far as different materials/different applications - I don't have a set of anything. I've picked up my cookware piecemeal over the years as I've developed as a cook and as I've been able to afford things. I couldn't live without my flat bottom carbon steel wok. I miss my 10" cast iron skillet that I left in the States (cornbread!). When Calphalon first became popular I collected a bit of it but the only one I use now is a thick-sided saucepan with a lid that I make rice, pilafs and couscous in. It keeps the heat forever. I have several LeCreuset Dutch ovens - those perform alchemy. As far as stainless goes - I've picked up a few pieces of All-Clad at good prices both at LNT and Amazon. Then there are the non-stick skillets with oven-proof handles for eggs, frittatas, pancakes, etc...

If you have problems with arthritis and lifting heavy pots, you also might want to check out a line of cookware made in Germany by Berndes. I have a few pieces of that and especially like the small roasting pan. I usually am cooking just for the 2 of us and it's perfect for pork, chicken, beef and vegetables. I use it all of the time.

Have fun shopping!

seagrass

Here is a link that might be useful: Light and easy to clean

I have a Tramontina stockpot with pasta and steamer insert. While a stockpot isn't as temp-critical as, say, a saucepan, I've been pleased with its performance. Does what it's supposed to do. Nice and hefty, too. Got it at Sam's a few years back for about $40, but I would imagine it's more now since the dollar's getting the doo-doo knocked out of it by other currencies.

My sister has Tramontina and likes them. She bought top of the line - I don't know the specifics. We have a Tramontina factory/distribution center here and she went there to look. The people there are apparently extremely knowledgeable and helpful. One of these days I'm gonna go there and get all the info like she did, but they're only open during biz hours so I have to plan it for a day when I'm off.

Hi Linda, as for what is better, aluminum or copper, I (and the experts) personally think the copper helps retain more heat evenly and longer, meaning once the temperature you want is achieved, less energy will be necessary in retaining that energy. This equates to being cheaper to operate for the copper than the aluminum (less electricity/gas). This is a small point but never the less a point in favor of the copper.
I think I forgot to tell you that Chef EL's line of cookware is made by "All Clad", it just doesn't get any better than that!
In the link I sent you, you will see two different sets of EL's cookware relative to how many pieces you get ($199.00 vs 299.00). I would strongly suggest that you look at both sets and envision the way you cook and what you might need?
For me it was the $199.00 set because I already had some Tramontina pots that did there specific job well.
You are the only one who can make the decision for your circumstances and cooking style/needs.

PS. I'm like this on every purchase I make, I check out things to the point that some of my friends think I'm nuts! However they all come to me for buying information, LOL!

That offer still holds for the 20% off coupons if you don't have one, just send me your address and I'll send you a couple.

Thanks, Changeling! Great info!

(and generous offer, by the way...)I'll e-mail you my address.

Linda

My personal observation of the copper vs aluminum - I have some All Clad SS and some Cuisinart with the copper sandwiched disc. The cuisinart cooks much faster. The All Clad simmers better. So a combo of the two types works good. I imagine a better quality pan with copper would cook faster and simmer as well.

I am still scratching my head over the rubber handles. With the exception of the saute pan, none of my Tramontina have rubber handles.

Tramontina makes pans for a lot of company's that resell them, they contract with Tramontina so maybe that line is something along that direction. I agree that it doesn't make a lot of sense but hell, lots of things don't make sense in this world!!

The Tramontina saute pans that we just purchased says to not use the nonstick aerosol cooking spray. Do you just use oil or butter when you are cooking?