For induction, Demeyere has an 11" (5qt.) rounded conical sauteuse in their Apollo line. It's made from aluminum tri-ply material (they call it 7-ply) in the 3.0-3.3 mm range, which I believe makes it heavier than All-Clad. They use a special surface treatment to the SS called "Silvinox" to make it more durable, and it's so durable that they in fact recommend putting it in the dishwasher. (I can testify that it cleans up really well in the dishwasher.) The handles are round in cross-section, and are a lot more comfortable than All-Clad. I have some of their Atlantis cookware, and really love it! The Silvinox surface really does stay better-looking than my other SS cookware. (I'd be recommending the Atlantis line rather than Apollo, but there is no 11" conical sauteuse in the Atlantis line. In the conical sauteuses, the only difference between the two lines is the handles--the Apollo handles are formed SS, the Atlantis handles are cast SS. (In most other cookware, the Atlantis is copper core rather than aluminum core.)) I get my Demeyere from Knife Merchant (Linked below). Sur la Table carries it in some of their stores, though at higher prices than Knife Merchant. I mentioned "induction" above, because that's the issue that triggered my post. Demeyere is really great for other heat sources as well. I've used it with great success on a flat-top electric range, and also with gas. On the flat-top, it has the advantage that the bottoms are dead flat, and Demeyere claims that they are designed so that they'll stay flat and not warp. Here is a link that might be useful: Knife Merchant

I don't know if the instructions have changed but when my mom got hers many years ago they said scotch brite and Ajax or Comet. I would think BKF will do the same thing. She generally just uses soapy water but once in a while when I'm over I'll notice they're a little brown for my taste and clean them up no problem with Ajax. I also have some Calphalon, but the commercial non-stick. The outside is the same, and I can say that once oily spills get "seasoned" (i.e. burnt) onto the outside, well then good luck. No amount of elbow grease seems to help. I'm not sure if I've tried BKF or not, but I will now that I saw the last response. Maybe someone else has suggestions? If you want to contact Calphalon directly, I suggest you call rather than email. I've been waiting patiently for a response to an unrelated inquiry I sent them on Monday but have not heard back. Same for GE. Apparently customer service isn't a high priority these days.

You might want to consider providing her with a cast iron, enamel clad Dutch oven. There have been quite a few to choose from and they have come down in price over the last year or so. Your daughter could both braise and cook in one, without having to turn the oven on in hot weather. The covers are so heavy that heat is retained quite well, and things can be cooked on medium or lower heat on stovetop more quickly than in other cookpots. The main thing to avoid is abrupt temperature changes, which can crack the enamel coating.They can also be used in the oven, as long as the handles and cover knob are metal, so can double as casserole dishes. I also prefer the copper clad, stainless steel Revere Ware; lasts forever and no worry about nonstick finishes wearing out or toxicity. In a shared cooking situation, others might not be as careful to use the appropriate utensils with the nonstick surfaces. The crockpot idea imentioned above could be quite convenient, if she wants to start a dish and then dash off to class. A Dutch oven can also be turned quite low on a stovetop, but depending on the stove that might not be as safe.

Through my 1st year with my Viking series five six burner cooktop. Truly a learning curve on this beast. Did lots of research for induction cookware. Have a mixed bag. Ten piece original profi set plus a steamer basket from fissler. Love this stuff. Hear complaints that its to heavy. But that's the point for induction cooktops. When units cycles on and off less heat loss. Also have Demeyere large saucier pan. One of my go go on daily basis. Non stick skillets are All Clad 8 and 10", same deal heavy bottoms and sides. And yes all the above does get hot on the sides. An 11" fissler nonstick I like better the the AC as I am not a fan of rivets along with others. Dialing in non sticking the fissler ss skillets and a deep Debuyer carbon steel pan. Great as a small wok. Have my share of cast iron too. An old top and bottom Griswold chicken fryer. It fries, broils, bakes and was born for induction. This thing cooks! A 3 and 5.5 qt Staub dutch oven and Staub all day pan. All get lots of work. La Creuset 12" griddle and a Lodge round griddle round out the iron. Not a daily driver but when the urge for lots of pancakes or grilled cheese and such food I recently bought a Sur La Table La Marque 84 flat oven pan. Covers two burners and yes real heavy works great on my induction. Found all cookware on sale, some at yard sales and even traded some non induction for stuff that works for me. If my opinion matters I really like everything I'm using. Not brand loyal as I do find heavy bottom and sides work better for induction, SS steel or non stick. Heavy metal lids over glass. Don't see the point of glass since it just steams up. No rivets is my preference. The Fissler set looks really cool and up to this point after a year of daily cooking it is the best stuff out there. Pick what you want, be sure it will get used. If it just takes up space, why? i