Calphalon Impact Bonded Stainless Steel Cookware, 10-Piece
Last updated: December 7, 2022
We looked at the top Stainless Steel Cookwares and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Stainless Steel Cookware you should buy.
Product Details
In our analysis of 103 expert reviews, the Calphalon Impact Bonded Stainless Steel Cookware, 10-Piece placed 10th when we looked at the top 16 products in the category. For the full ranking, see below.From The Manufacturer
Built to last with time saving features, the Calphalon Classic Stainless Steel 10 pc. Cookware Set features etched fill lines that make measuring easy, and covers with straining holes that line up with pour spouts to drain liquids so you don’t have to use a separate colander. The pots and pans are made from brushed stainless steel with impact bonded aluminum bases for fast, even heating, and are dishwasher safe for easy cleanup. The 10 pc. set includes a great selection of pans that exel at everything from cooking eggs to searing steaks. Set includes: 8″ Frying Pan, 10″ Frying Pan, 1.5QT Sauce Pan with Cover, 2.5QT Sauce Pan with Cover, 3QT Sauté Pan with Cover, 6QT Stock Pot with Cover. From the Manufacturer Set includes 8-inch Fry Pan, 10-inch Fry Pan, 1 1/2-quart Sauce Pan and Cover, 2 1/2-quart Sauce Pan and Cover, 3-quart Sauté Pan and Cover , and 6-quart Stock Pot and Cover.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
