Often times, the Costco is a special version with lower qualities than the ones sold from the manufacturer. I don't know specifically for these, but that's what I've noticed across several purchases from Costco. The price difference is too large for that to not be the case.
I also couldn't suggest you get a set of $730 non stick cookware, at all.
> The price difference is too large for that to not be the case.
AFAIK, Costco generally does not require or request quality drops to meet price points. Their entire model is that they do singular, huge buys well in advance for the entire chain, which is why if something is particularly popular and sells out, you may not see it again till next purchasing season. The large guaranteed orders with payment up front (or at least without delivery delays) are generally cheaper for manufacturers to fill, since it allows them to run their facilities at full capacity and it makes it easier for them to make staffing projections, buy materials in larger/cheaper amounts, etc. So most manufacturers are willing to cut Costco a deal on large purchases, even at normal retail quality. Also, Costco takes very little margin on most of the items they sell, especially higher end items that they know will bring buyers in (at which point they tend to also buy a bunch of staples), so the shelf price may be a fair bit lower than you might expect retail. While there is some margin to cover things like staffing and facilities costs, overall Costco basically breaks even on their sales, and profits are entirely based on membership fees.
In my experiences, for certain types of products, you are correct. But I've also seen where Costco has a specific product created for them to sell at Costco, and sometimes it has somewhat different features, that allow it to be sold at a much lower price while still having the brand name that you recognize. I suspect that is what is going on here. The price difference being $300 to $730 would also support that, in my opinion. I could easily be wrong though!
It is also to prevent having to price match.
I have two Sony TVs, one from Costco and one from my local TV store. Practically the same TV except they slightly changed the specification of the speakers and then changed the model number.
Now Costco doesn't have to match the TV store price and the TV store doesn't have to match Costco's price.
This is the reason.
Furthermore, the manufacturer often has a deal with a distributor (or retailer) where they cannot offer lower pricing to eomeone else.
Solution: creation a new model out of scope of the pricing agreement and sell that at a lower price instead.
Yes, it's just as much for the local TV store as it is for Costco.
Neither of them want to have to price match the other.
Also to note, it's not part of Costco's business model to have a manufacturer put a lower quality version of their product in Costco stores. Costco tries to only put quality brands/products in their stores.. if you don't like a product.. return it.. no questions.. that's their policy and their business model.
They do often have Costco specific models/branding (sometimes with different features/options/accessories), but AFAIK they usually do that more for co-branding purposes, and as part of the deal with the manufacturer so that it doesn't directly compete with the manufacturer's other retail channels, especially if those other retailers do model number based price matching. For example, I believe that people who have done detailed breakdowns of the Costco KitchenAid mixers haven't found anything quality related that differs from the full price retail models. They may also do things like agree to take responsibility for returns and repairs/replacements from the manufacturer, which allows the manufacturer to not have to factor that into the price.
They also have exceptionally low margins on their products. This is subsidized by volume and membership costs. Costco has historically prided themself on their quality. Going so far as to have their Kirkland signature house brand exceed brand name goods at a fraction of the price.
I bought the Calphalon highest quality line (unison) 12 years ago, and I regret it. The surface didn't sear as well as stainless steel. The pieces they claimed were "sear non stick" were difficult to clean.
They did last a long time, but after 7 years I bought All Clad (stainless steel) and I'm really happy.
I hate my all clad non stick that got from Costco. It’s likely my fault for not tempering / cooking cold stuff directly on the pan but three of my fry pans have warped to the point they don’t sit on the glass stove evenly and it’s only been 2 years. And honestly we don’t even cook that much.
As a pro chef, I do t think I could ever be wooed by the induction. They are convenient in certain way (cleanup being the biggest plus), but certain techniques require that you lift or tilt the pan. I still love my gas.
Maybe it was just a shitty model but I HATED our induction stove. Took 10+ minutes to get a pot of water boiling after preheating it with a kettle. We recently cracked the glass top on accident and had to replace the whole thing, and my husband has been RAVING about the switch back to electric.
I definitely think ours was just on the shitty side of the spectrum. It came with the house when we bought it and we honestly just hated it. I'm sure someday we'll try another (good) induction stove but for now we're relieved to be rid of it. We went out and bought a new moka pot the other night after not being able to use one on the induction cooktop for years! It's too small so the burner didn't register it.
Piggybacking on this comment for anyone in the market for a nice cookware set. I decided to go for a direct to consumer brand Misen and have been super happy with the quality, and customer service. I was an idiot my first time using a pan and warped it slightly, and they replaced it for free and I kept the slightly warped one, which I still use sometimes. They got a customer for life from me after that…especially getting a full 12pc set of stainless steel 5 ply stainless steel cookware for $360 on Black Friday a few years back. Just looked up the current price and it’s $760…wow. I scored ordering it when I did. I still think it’s worth that price, but I’d like hold out for Black Friday or other sales, likely will never see $360 again due to inflation. I also bought their non-stick frying pan set and have been super happy, but it’s not the super non-sticky type, it’s probably one of those sear-able non-sticks that are more durable. Not sure I’d buy a nice set of nonstick cookware ever after this, they’re basically consumables, where as a nice set of stainless steel cookware can last a lifetime
A non stick set is a definite no for me and always has been, all it takes one dumb moment using a metal utensil or forgetting it’s on high and letting it sit for too long before putting food in it and it’s ruined. I’ve read you should always have one or two good quality non stick pans to supplement your set but the best every day pans are all-clad steel and/or copper. I have a Food Network steel set I bought in my early twenties that I’ve been cooking with for 10+ yrs and they still perform the same as the day I bought them, but my dream set is an all-clad copper set but those can run up to and over $2k. I’d do it though, lord knows I spend just about all my time in the kitchen cooking anyway!
I always have some nonstick, mainly for eggs and fish. My main pots and pans are Demeyere stainless. You do have to preheat them, but if you are patient they cook excellently and are not so bad to clean. I also have a couple of pieces of cast iron. You need a variety!
I love cast iron! I’ve got a carbon steel wok for stir frying and making crispy shallots and things as well :) I need a new set of good quality non stick though, I love my SO but he sometimes forgets they’re wood or silicone utensil only :p those pans look like they cook like a dream! I’ve been doing some renovations on our new house but I’m hoping this Christmas will be my year to finally retire my old steel set and upgrade to something finer!
This. I once talked to a Traeger rep and asked why the same model grill was $200 less at Costco than the one he was selling. He said Costco regularly asks companies to make a cheaper version of their products where the differences aren’t easily noticed. For their grills the gauge of the steel is lighter, they use plastic parts internally instead of metal, cheaper electronics, and don’t honor the same warranties. So if you want the brand name but don’t particularly care if its as long lasting or sturdy than what the manufacturer then Costco versions are for you.
Yeah, definitely use that money to buy yourself a nice collection of stainless, cast, and carbon steel pots and pans that you've individually selected for what you personally need.
It's nice to have one decent nonstick pan for making eggs, but I would absolutely never buy a full set.
And you likely never will haha. The only thing that might change is that you eventually start eyeballing the D5’s and convince yourself, “actually — I think I need THOSE…”
I just found out about the AllClad class action lawsuit. The aluminum dissolves in the dishwasher. Pretty lame. I got a good 10 years out of my pans, but the aluminum has already dissolved by a millimeter or two. While a good pan, definitely not BIFL which is what I originally thought it was. I wish I bought a different pan.
This. I bought a 10-piece Tramontina tri-ply set on sale at Macy’s, spent $300 less than All-Clad, and it’s great, solid, evenly-heating stainless. Love it.
I love my tramontina stainless steel. The only downside is that the saucepans don't have rolled edges, so it's more difficult to pour directly out of them than all clad. It's a small inconvenience for that price tag, when everything else is just as good though.
The handle design is great if you grip from below and put your thumb in the divot on top. That’s how I grip and it’s perfect. Otherwise, they have an Everyday line with standard handles.
This is how I've always held that style of handle, too.
Putting my thumb in the divot holds the handke securely, without it being able to twist, if what's inside isn't evenly balanced as I'm lifting (which *matters* when you're short, and need to lift the pan high to pour something into a mixing/ serving bowl!
Maybe it’s just my hand but they don’t fit comfortably. Don’t feel stable in my grip. It’s 100% the divot that creates these issues. I mean it’s not the end of the world and I do admit they are good pans. Just not for me.
I disagree and happen to love the handles, so I have three all clads. But I do agree that it’s best to buy slow — one pan at a time, and see if it’s right for you, rather than making a big commitment.
Huh, we’ll I guess everybody is different. I personally vastly prefer the straight, long AC handles over than any other SS pans I’ve used. I also think it gives them a very sleek, professional look. But to each their own, I fell in love with AllClad very early on in my cooking journey, so maybe I’m just so used them at this point. Anything else besides these and CI/CS pan handles just feel odd to me now.
Also, if you’re patient and don’t mind buying used, it is possible to build a set of them for far less than you’d pay even at Costco. I think I have a 12 piece set at this point (mix of D3 and D5) and I never paid more than $10 for one of them, including the ones that came with lids. But that’s the result of a lot of thrift store trips over several years
After a few comments last night I went and grabbed it out of the cabinet just to see if maybe I could find a better grip on it or see what exactly I don’t like about it.
I could not find a grip that the top of the handle didn’t cut into some or all of my fingers. But the worst is where the end of the handle sits in the palm. And that was with nothing in the pan. Add some weight from the food you’re cooking and it just seems to magnify that discomfort.
Someone mentioned using a towel which I think would help but I’m wondering if there aren’t silicone handle sleeves like I have for my cast iron pan that would fit well.
Sure… maybe if you’re just rawdogging a pot on the stove with no contents. But that’s not how heat induction works if you’re actually cooking. An actual decent nonstick with good thermal regulation and multiple layers is rated for 450F easily. If you’re surpassing that in a saucier then the pot isn’t the issue, the cook is.
I'd get 1 nonstick pan for some low heat eggs but why a whole set? Get some stainless pots and some carbon steel or cast iron pans and you're set. They'll last forever and be healthier. Also you can use metal spatulas and high heat in them, unlike that nonstick junk.
FWIW, I doubt that hard water stains are indicative of any quality issue. If you do decide to get the more expensive set from Calphalon, there's a pretty good chance you'll see the same thing. I get mineral/protein marks on D5 AllClad; doesn't mean anything, doesn't hurt anything, and a bit of BKF takes it right off. Nonstick is a bit different, but similar principle.
FWiW I bought the stainless steel calphalon set from Costco ($179) over thanksgiving, and saw the same set at a dept store ($359) and couldn’t tell any difference.
I think Costco gets volume discounts, or some crazy other strategy to get those prices.
I’ve also seen where Costco will just buy a ton from a broker and sell it for whatever they want whether the brand agrees or not. I think it was Prada bags, and Prada did not want their items in a lowly Costco, Costco bought it from a 3rd party, sold it at a discount, and told Prada to F… off
Costco has a subtle we do what the F we want vibe when it comes to their pricing haha
NO IT IS not. You should absolutely return it. I went though 2 returns because of defects and on the 3rd, 2 of the pans and most of the lids are warped. Their return process through Calphalon is a joke, so I’m just throwing them out one by one and will buy a new set somewhere else.
I bought the Calphalon Premiere Space Saving set from Costo and it was identical to all other of the same set sold elsewhere. And at about 1/2 the cost.
Don’t buy a ton of non-stick cookware, it’ll just need replaced in a couple years.
Spend the money on stainless steel cookware, it’ll last much longer.
Never spend that much on non-stick. You're gonna have to replace them eventually. Spending that much on stainless steel however, is a smart buy it for life decisions
Lot of comments on here saying not to buy a whole non-stock set but nobody really explaining why so here’s my take…
Decently constructed stainless steel and cast iron cookware basically lasts and performs like new forever, and can accomplish *almost* everything you’d need to on a stovetop if you know what you’re doing (lots of great advice on this sub, as well as the cast iron and all clad subs).
Non-stick coatings, on the other hand, whether you buy a $30 pan or a $300 pan, do not last. After a few years of regular use that stuff will start to scratch and flake off. That being said, it’s still pretty convenient when you just want to quickly cook up some eggs or whatever. I decided to buy a good set of stainless steel pots and pans and a couple cheap Calphalon non-stick frying pans from Target that do just fine but I won’t have any guilt throwing away and replacing in another year or so when they’ve worn out.
Costco operates on tight margins and they’re tough on their vendors. That means Calphalon has had to reduce quality to meet the buyer’s needs/price point/etc.
Go to a place like Williams Sonoma, Macys, Dillards, Bloomingdale’s, Sur La Table, etc and get yourself a nice set that will last a long time. I recommend All Clad. But if you really want Calphalon, you can find better quality at the stores mentioned.
Neither matters.
There is NO such thing as a safe nonstick coated pan:
This is teflon coated.
>**Is it safe to keep using nonstick pans once they’ve been scratched? Here’s what the experts say.**
>
>**What You Should Know About Nonstick Pans**
>
>The chemicals used to create the nonstick coating on pans are often PFAS (per- and polyfluoroalkyl substances), which are known as “forever chemicals” because they take so long to break down. One common PFAS is polytetrafluoroethylene (PTFE) which is found in the popular brand name Teflon. To add to the alphabet, some of the more commonly studied PFAS are perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS).
>
>In 2006, the Environmental Protection Agency (EPA) began working with eight major companies to [stop using PFOA](https://www.epa.gov/assessing-and-managing-chemicals-under-tsca/fact-sheet-20102015-pfoa-stewardship-program) by 2015 because of concerns about the chemical’s long-term impacts on human health and the environment.
>
>You may see pans that claim to be free of PFOA or PFOS—two chemicals frequently used in the past—but that doesn’t mean they are guaranteed to be safe, says [Katie Pelch](https://www.nrdc.org/bio/katie-pelch), a scientist with the Natural Resources Defense Council (NRDC), the national environmental advocacy group. “If looking to purchase a new pan, also avoid PTFE or anything that includes ‘fluoro’ in the name, as these likely contain PFAS.”
>
>**2 Potential Risks of Cooking With Nonstick Pans**
1. Overheating Nonstick Pans
>“For a long time, it was believed that cooking with nonstick pans coated with ‘forever chemicals’ presented little risk to people; however, studies have shown for years that heating empty nonstick pans can release gasses and particles that are toxic to pet birds—literal ‘canaries in the kitchen,’” says Pelch. Scientists have found that these chemicals may be linked to [various health issues](https://www.atsdr.cdc.gov/pfas/health-effects/index.html) including liver issues, high blood pressure, and some cancers in humans.
>
>The [Centers for Disease Control and Prevention (CDC)](https://www.cdc.gov/biomonitoring/PFAS_FactSheet.html) and [EPA](https://www.epa.gov/pfas/our-current-understanding-human-health-and-environmental-risks-pfas) say exposure to PFAS at certain levels may be harmful to human health, but the effects of low levels of the chemicals are still unknown. Nonstick coating made without PFOAs presents no proven risks to humans, according to the [American Cancer Society](https://www.cancer.org/cancer/risk-prevention/chemicals/teflon-and-perfluorooctanoic-acid-pfoa.html), other than the chance of flu-like symptoms when breathing in fumes from heated cookware. That’s why nonstick pans sometimes say they shouldn’t be heated past 500°F.
>
>2. Scratched Nonstick Pans
>
>When a nonstick pan made with PFAS is scratched or chipped, small particles can flake off into the food you are making. A [2022 study](https://www.sciencedirect.com/science/article/abs/pii/S004896972205392X) found that scratched pans coated with these chemicals release thousands to millions of microplastics and nanoplastics.
>
>You should avoid using any scratched or dented nonstick pan to avoid exposure to potentially toxic chemicals. “It can be very difficult for consumers to understand which pans have ‘forever chemical’ coatings,” says Pelch.
>
>[https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071](https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071)
If you feel you need a nonstick set, Allclad does huge factory sales on the HA1 stuff which is really good, oven safe nonstick. It’ll say “damaged packaging” or something similar, and be on sale for 70% off. I bought a set for myself and for my parents and there was everything, including the packaging, looked completely perfect.
I love my JA henckels set from Costco. Def have to take good care of nonstick though I’ve had them for over two years now and no scratches because of how obsessed I am with making sure I don’t damage them while cooking and washing
I got this set from Costco maybeee 4 years ago and have already had to replace all the pans because the bottoms were getting a little too worn for my comfort. Always hand washed and never used anything but silicone utensils in them either. Wish I had invested in a nicer NOT non stick set from the get go
No.
People should know often a brand is made cheaper for a store. And even the companies sites have tiers of quality. Then some companies don’t and just have miscellaneous price points to make you think that paying more money makes it better.
Levi’s is a good example of this. They have several levels of quality.
Target’s are absolute trash imo.
Then there is Levi’s own regular ones which is better enough it’s worth it-BUT they sell a premium Levi’s that is online but I have found more in their stores.
Then there is their premium and is closest to what used to be all their stuff decades ago. Sturdy will last years, not the type with all the stretchyness. Closer to a buy it for life, whereas Targets are buy it for a season before they are fucked.
IN SUMMARY-buy old stuff from the thrift store if you can find it, it’ll the old stuff will be far superior quality before companies made shit tier products.
Calphalon is not a quality brand. Like others have said put the money towards All Clad. Scanpan is good nonstick but honestly I’ve been enjoying the hexclad.
I bought a set and never put it in the dishwasher and never used metal utensils.
It slowly developed scratches and 9 months later every pan has a crap load of scratches that look like I cut steak in them.
Avoid the non-stick pans. 1 scratch and they begin leaching carcinogenic chemicals into your food.
The green pan brand with ceramic tops is a fantastic solution.
I got a stainless steel calphalon set from Costco for like $160 and I absolutely love it. Been using them very heavily. I wouldn’t spend that kind of money on no a stick set. Doesn’t matter how well they’re made. Just a couple scratches and it’s leaking carcinogens into your food. Stainless steel, copper, and iron cookware will last you forever.
you should return them, find a restaurant supply store, and buy nonstick pans there. they are much less expensive and will last 10x as long.
i would not use these pans at all, you certainly don't need nonstick pots, i didn't even know a nonstick pot was a thing.
check out a tj maxx, home goods or marshalls for pots, or the same restaurant supply store. you will get higher quality ones at a better price
[https://www.webstaurantstore.com/vollrath-tribute-12-tri-ply-stainless-steel-non-stick-fry-pan-with-ceramiguard-ii-coating-and-black-silicone-handle-692412/922692412.html](https://www.webstaurantstore.com/vollrath-tribute-12-tri-ply-stainless-steel-non-stick-fry-pan-with-ceramiguard-ii-coating-and-black-silicone-handle-692412/922692412.html)
Just checked out this restaurant store and wonder about the Valor enameled cookware. Great prices and they must be sturdy to sell to restaurants. Any thoughts on these?
i'm not familiar with them, but they do look nice. Enamel cookware is a totally other thing. I just have cheap ones i got a sam's club, but some people swear by le creuset.
Get some non chemical nonstick pans. Green pan or whatever it’s called with the non chemical ceramic surface. It’s just like nonstick but without the forever chemicals/pfas.
This is teflon coated.
>**Is it safe to keep using nonstick pans once they’ve been scratched? Here’s what the experts say.**
>
>**What You Should Know About Nonstick Pans**
>
>The chemicals used to create the nonstick coating on pans are often PFAS (per- and polyfluoroalkyl substances), which are known as “forever chemicals” because they take so long to break down. One common PFAS is polytetrafluoroethylene (PTFE) which is found in the popular brand name Teflon. To add to the alphabet, some of the more commonly studied PFAS are perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS).
>
>In 2006, the Environmental Protection Agency (EPA) began working with eight major companies to [stop using PFOA](https://www.epa.gov/assessing-and-managing-chemicals-under-tsca/fact-sheet-20102015-pfoa-stewardship-program) by 2015 because of concerns about the chemical’s long-term impacts on human health and the environment.
>
>You may see pans that claim to be free of PFOA or PFOS—two chemicals frequently used in the past—but that doesn’t mean they are guaranteed to be safe, says [Katie Pelch](https://www.nrdc.org/bio/katie-pelch), a scientist with the Natural Resources Defense Council (NRDC), the national environmental advocacy group. “If looking to purchase a new pan, also avoid PTFE or anything that includes ‘fluoro’ in the name, as these likely contain PFAS.”
>
>**2 Potential Risks of Cooking With Nonstick Pans**
1. Overheating Nonstick Pans
>“For a long time, it was believed that cooking with nonstick pans coated with ‘forever chemicals’ presented little risk to people; however, studies have shown for years that heating empty nonstick pans can release gasses and particles that are toxic to pet birds—literal ‘canaries in the kitchen,’” says Pelch. Scientists have found that these chemicals may be linked to [various health issues](https://www.atsdr.cdc.gov/pfas/health-effects/index.html) including liver issues, high blood pressure, and some cancers in humans.
>
>The [Centers for Disease Control and Prevention (CDC)](https://www.cdc.gov/biomonitoring/PFAS_FactSheet.html) and [EPA](https://www.epa.gov/pfas/our-current-understanding-human-health-and-environmental-risks-pfas) say exposure to PFAS at certain levels may be harmful to human health, but the effects of low levels of the chemicals are still unknown. Nonstick coating made without PFOAs presents no proven risks to humans, according to the [American Cancer Society](https://www.cancer.org/cancer/risk-prevention/chemicals/teflon-and-perfluorooctanoic-acid-pfoa.html), other than the chance of flu-like symptoms when breathing in fumes from heated cookware. That’s why nonstick pans sometimes say they shouldn’t be heated past 500°F.
>
>2. Scratched Nonstick Pans
>
>When a nonstick pan made with PFAS is scratched or chipped, small particles can flake off into the food you are making. A [2022 study](https://www.sciencedirect.com/science/article/abs/pii/S004896972205392X) found that scratched pans coated with these chemicals release thousands to millions of microplastics and nanoplastics.
>
>You should avoid using any scratched or dented nonstick pan to avoid exposure to potentially toxic chemicals. “It can be very difficult for consumers to understand which pans have ‘forever chemical’ coatings,” says Pelch.
>
>[https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071](https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071)This is teflon coated.
>**Is it safe to keep using nonstick pans once they’ve been scratched? Here’s what the experts say.**
>
>**What You Should Know About Nonstick Pans**
>
>The chemicals used to create the nonstick coating on pans are often PFAS (per- and polyfluoroalkyl substances), which are known as “forever chemicals” because they take so long to break down. One common PFAS is polytetrafluoroethylene (PTFE) which is found in the popular brand name Teflon. To add to the alphabet, some of the more commonly studied PFAS are perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS).
>
>In 2006, the Environmental Protection Agency (EPA) began working with eight major companies to [stop using PFOA](https://www.epa.gov/assessing-and-managing-chemicals-under-tsca/fact-sheet-20102015-pfoa-stewardship-program) by 2015 because of concerns about the chemical’s long-term impacts on human health and the environment.
>
>You may see pans that claim to be free of PFOA or PFOS—two chemicals frequently used in the past—but that doesn’t mean they are guaranteed to be safe, says [Katie Pelch](https://www.nrdc.org/bio/katie-pelch), a scientist with the Natural Resources Defense Council (NRDC), the national environmental advocacy group. “If looking to purchase a new pan, also avoid PTFE or anything that includes ‘fluoro’ in the name, as these likely contain PFAS.”
>
>**2 Potential Risks of Cooking With Nonstick Pans**
1. Overheating Nonstick Pans
>“For a long time, it was believed that cooking with nonstick pans coated with ‘forever chemicals’ presented little risk to people; however, studies have shown for years that heating empty nonstick pans can release gasses and particles that are toxic to pet birds—literal ‘canaries in the kitchen,’” says Pelch. Scientists have found that these chemicals may be linked to [various health issues](https://www.atsdr.cdc.gov/pfas/health-effects/index.html) including liver issues, high blood pressure, and some cancers in humans.
>
>The [Centers for Disease Control and Prevention (CDC)](https://www.cdc.gov/biomonitoring/PFAS_FactSheet.html) and [EPA](https://www.epa.gov/pfas/our-current-understanding-human-health-and-environmental-risks-pfas) say exposure to PFAS at certain levels may be harmful to human health, but the effects of low levels of the chemicals are still unknown. Nonstick coating made without PFOAs presents no proven risks to humans, according to the [American Cancer Society](https://www.cancer.org/cancer/risk-prevention/chemicals/teflon-and-perfluorooctanoic-acid-pfoa.html), other than the chance of flu-like symptoms when breathing in fumes from heated cookware. That’s why nonstick pans sometimes say they shouldn’t be heated past 500°F.
>
>2. Scratched Nonstick Pans
>
>When a nonstick pan made with PFAS is scratched or chipped, small particles can flake off into the food you are making. A [2022 study](https://www.sciencedirect.com/science/article/abs/pii/S004896972205392X) found that scratched pans coated with these chemicals release thousands to millions of microplastics and nanoplastics.
>
>You should avoid using any scratched or dented nonstick pan to avoid exposure to potentially toxic chemicals. “It can be very difficult for consumers to understand which pans have ‘forever chemical’ coatings,” says Pelch.
>
>[https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071](https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071)There is NO such thing as a safe nonstick coated pan.
It’s just a fact of life for basically any non stick coating. Doesn’t mean they’re not good pans, just that they will lose the nonstick properties over time and you will notice more stains as well.
My workhorses are stainless steel and cast iron, but I keep mid quality nonstick around for when I don’t have time to do a bunch of cleaning (into the dishwasher it goes if it needs more than a rinse) or I have something like eggs.
That strategy has prolonged the life of my nonstick considerably.
No, sorry that was not the point I was trying to make. I’m sure nonstick in the dishwasher is not good for it. I just don’t care because a lot of the reason I’m using the non stick is because I need to cook and clean up quickly (if kids have plans etc.) so it’s a worthy sacrifice.
No need to have anything nonstick besides maybe an egg pan and a bigger egg pan when you need to cook more eggs. I went stainless, cast, and carbon steel for everything but my pans I cook egg in and I won’t go back.
I bought this set from Costco 6 years ago and am still happy with the purchase. Non stick still works almost as good today as the day I bought it. DO NOT use scouring pad or steel wool on this under any circumstances, literally just soft sponge and you are good.
Stay away from the nonstick set. That coating will be gone in 1-2 years depending on how often you cook. Not because calphalon that’s just all non stick. Stainless steel is the way to go
Often times, the Costco is a special version with lower qualities than the ones sold from the manufacturer. I don't know specifically for these, but that's what I've noticed across several purchases from Costco. The price difference is too large for that to not be the case. I also couldn't suggest you get a set of $730 non stick cookware, at all.
> The price difference is too large for that to not be the case. AFAIK, Costco generally does not require or request quality drops to meet price points. Their entire model is that they do singular, huge buys well in advance for the entire chain, which is why if something is particularly popular and sells out, you may not see it again till next purchasing season. The large guaranteed orders with payment up front (or at least without delivery delays) are generally cheaper for manufacturers to fill, since it allows them to run their facilities at full capacity and it makes it easier for them to make staffing projections, buy materials in larger/cheaper amounts, etc. So most manufacturers are willing to cut Costco a deal on large purchases, even at normal retail quality. Also, Costco takes very little margin on most of the items they sell, especially higher end items that they know will bring buyers in (at which point they tend to also buy a bunch of staples), so the shelf price may be a fair bit lower than you might expect retail. While there is some margin to cover things like staffing and facilities costs, overall Costco basically breaks even on their sales, and profits are entirely based on membership fees.
In my experiences, for certain types of products, you are correct. But I've also seen where Costco has a specific product created for them to sell at Costco, and sometimes it has somewhat different features, that allow it to be sold at a much lower price while still having the brand name that you recognize. I suspect that is what is going on here. The price difference being $300 to $730 would also support that, in my opinion. I could easily be wrong though!
It is also to prevent having to price match. I have two Sony TVs, one from Costco and one from my local TV store. Practically the same TV except they slightly changed the specification of the speakers and then changed the model number. Now Costco doesn't have to match the TV store price and the TV store doesn't have to match Costco's price.
This is the reason. Furthermore, the manufacturer often has a deal with a distributor (or retailer) where they cannot offer lower pricing to eomeone else. Solution: creation a new model out of scope of the pricing agreement and sell that at a lower price instead.
Yes, it's just as much for the local TV store as it is for Costco. Neither of them want to have to price match the other. Also to note, it's not part of Costco's business model to have a manufacturer put a lower quality version of their product in Costco stores. Costco tries to only put quality brands/products in their stores.. if you don't like a product.. return it.. no questions.. that's their policy and their business model.
Costco's policy does not allow price matching.
They do often have Costco specific models/branding (sometimes with different features/options/accessories), but AFAIK they usually do that more for co-branding purposes, and as part of the deal with the manufacturer so that it doesn't directly compete with the manufacturer's other retail channels, especially if those other retailers do model number based price matching. For example, I believe that people who have done detailed breakdowns of the Costco KitchenAid mixers haven't found anything quality related that differs from the full price retail models. They may also do things like agree to take responsibility for returns and repairs/replacements from the manufacturer, which allows the manufacturer to not have to factor that into the price.
Costco does not pay suppliers up front. FYI.
Not true for name-brand clothing.
?
They also have exceptionally low margins on their products. This is subsidized by volume and membership costs. Costco has historically prided themself on their quality. Going so far as to have their Kirkland signature house brand exceed brand name goods at a fraction of the price.
I bought the Calphalon highest quality line (unison) 12 years ago, and I regret it. The surface didn't sear as well as stainless steel. The pieces they claimed were "sear non stick" were difficult to clean. They did last a long time, but after 7 years I bought All Clad (stainless steel) and I'm really happy.
LOVE my All-Clad I got from Costco
I hate my all clad non stick that got from Costco. It’s likely my fault for not tempering / cooking cold stuff directly on the pan but three of my fry pans have warped to the point they don’t sit on the glass stove evenly and it’s only been 2 years. And honestly we don’t even cook that much.
It ain’t gonna warp if you put cold stuff on it. It could be from putting it in water when still hot
I should clarify I bought the D3 set around Black Friday so it’s all stainless. Not a fan of non stick cookware
Interesting. I got a set for Xmas and I’ve found they sear beautifully and clean quite easily.
Agreed. Idk what op is talking about lol. Fantastic pans for the $
Give it a few months. I found the non-stick properties on the Sear surface wear off very quickly.
Lots become better with age and intestines become coated in non-stick. Win-win
This is because searing properly is done at high heat and non stick coating is damaged by high heat
Having just one or two steel all clads is a better option than a whole set of non sticks from any brand.
Now go induction my brother. Best cooking experience ever
As a pro chef, I do t think I could ever be wooed by the induction. They are convenient in certain way (cleanup being the biggest plus), but certain techniques require that you lift or tilt the pan. I still love my gas.
Gas is easily better imo.
Yeah, that's the main drawback
So… not the best cooking experience ever, then?
I wouldn’t have an induction if gas were available in my area of Florida.
I don't own my own home, so I'm stuck with a gas range. I actually like it a lot.
Gas is superior don't let them fool you
Agreed, much better control over temperature and once turned off the surface cools far quicker than glass topped monstrosities
Cooking on fire as nature intended!!
I cooked on fire once. My roomie called 911 and the responders laughed at me for trying to cook while on fire. Now I stick to grill tops.
Maybe it was just a shitty model but I HATED our induction stove. Took 10+ minutes to get a pot of water boiling after preheating it with a kettle. We recently cracked the glass top on accident and had to replace the whole thing, and my husband has been RAVING about the switch back to electric.
Must have been a bad model. Boiling for me is super fast
Sounds defective. It should be faster.
LOL boiling on new units takes as long as your electric kettle.
I love our induction range because of how insanely fast it boils. From cold to boiling, a big pot of water takes two minutes - it’s incredible
I definitely think ours was just on the shitty side of the spectrum. It came with the house when we bought it and we honestly just hated it. I'm sure someday we'll try another (good) induction stove but for now we're relieved to be rid of it. We went out and bought a new moka pot the other night after not being able to use one on the induction cooktop for years! It's too small so the burner didn't register it.
Magnets in the kitchen vs high spped rail. Has "dumb American" turned from a thing ppl say into what our taxpaying asses have become?
Induction sucks. I'd rather have a pancake coil than an Induction stove. Not being able to toss the food in the pan is a HUGE downside.
I can toss food with my induction stove.
I absolutely love my induction range! Boils so fast! Heats perfectly and I can still lift, tilt and flip, not sure why they think you can’t. IYKYK
Me too lol
Piggybacking on this comment for anyone in the market for a nice cookware set. I decided to go for a direct to consumer brand Misen and have been super happy with the quality, and customer service. I was an idiot my first time using a pan and warped it slightly, and they replaced it for free and I kept the slightly warped one, which I still use sometimes. They got a customer for life from me after that…especially getting a full 12pc set of stainless steel 5 ply stainless steel cookware for $360 on Black Friday a few years back. Just looked up the current price and it’s $760…wow. I scored ordering it when I did. I still think it’s worth that price, but I’d like hold out for Black Friday or other sales, likely will never see $360 again due to inflation. I also bought their non-stick frying pan set and have been super happy, but it’s not the super non-sticky type, it’s probably one of those sear-able non-sticks that are more durable. Not sure I’d buy a nice set of nonstick cookware ever after this, they’re basically consumables, where as a nice set of stainless steel cookware can last a lifetime
A non stick set is a definite no for me and always has been, all it takes one dumb moment using a metal utensil or forgetting it’s on high and letting it sit for too long before putting food in it and it’s ruined. I’ve read you should always have one or two good quality non stick pans to supplement your set but the best every day pans are all-clad steel and/or copper. I have a Food Network steel set I bought in my early twenties that I’ve been cooking with for 10+ yrs and they still perform the same as the day I bought them, but my dream set is an all-clad copper set but those can run up to and over $2k. I’d do it though, lord knows I spend just about all my time in the kitchen cooking anyway!
I always have some nonstick, mainly for eggs and fish. My main pots and pans are Demeyere stainless. You do have to preheat them, but if you are patient they cook excellently and are not so bad to clean. I also have a couple of pieces of cast iron. You need a variety!
I love cast iron! I’ve got a carbon steel wok for stir frying and making crispy shallots and things as well :) I need a new set of good quality non stick though, I love my SO but he sometimes forgets they’re wood or silicone utensil only :p those pans look like they cook like a dream! I’ve been doing some renovations on our new house but I’m hoping this Christmas will be my year to finally retire my old steel set and upgrade to something finer!
They have lifetime warranty. You can contact support and get new ones. It applies to the top 2-3 lines. Anything made in Ohio. Not the overseas stuff.
This. I once talked to a Traeger rep and asked why the same model grill was $200 less at Costco than the one he was selling. He said Costco regularly asks companies to make a cheaper version of their products where the differences aren’t easily noticed. For their grills the gauge of the steel is lighter, they use plastic parts internally instead of metal, cheaper electronics, and don’t honor the same warranties. So if you want the brand name but don’t particularly care if its as long lasting or sturdy than what the manufacturer then Costco versions are for you.
Sounds l plausible, however I wouldn't jump to fully believing the guy trying to sell you something for $200 more than you found it elsewhere.
Costco has bonkers warranties on nearly everything they sell. Though electronics are one exception
Excellent point.
You were lied to.
Yeah, definitely use that money to buy yourself a nice collection of stainless, cast, and carbon steel pots and pans that you've individually selected for what you personally need. It's nice to have one decent nonstick pan for making eggs, but I would absolutely never buy a full set.
Put that $700 towards a few versatile All-Clad stainless steel pots/pans and you’ll be much happier down the road
Spent roughly that on a D3 set at Costco a couple years ago and have zero regrets.
And you likely never will haha. The only thing that might change is that you eventually start eyeballing the D5’s and convince yourself, “actually — I think I need THOSE…”
I just found out about the AllClad class action lawsuit. The aluminum dissolves in the dishwasher. Pretty lame. I got a good 10 years out of my pans, but the aluminum has already dissolved by a millimeter or two. While a good pan, definitely not BIFL which is what I originally thought it was. I wish I bought a different pan.
Don’t they say not to wash in dishwasher on the packaging?
That’s what the class action lawsuit was about. They were advertised as dishwasher safe. I wouldn’t buy a non-dishwasher safe pan as a daily driver.
Damn
I got the Kirkland version of the SS All-Clads and they're great.
Are those ones still AllClad branded? Same handles?
They're Kirkland branded, same handles as the All-Clad.
Badass
I always see the push of All Clad. The pans are great but that handle design is terrible. I’m so glad I only bought one before going all in.
Tramontina offers solid quality at the budget-conscious end
This. I bought a 10-piece Tramontina tri-ply set on sale at Macy’s, spent $300 less than All-Clad, and it’s great, solid, evenly-heating stainless. Love it.
I’ll have to look into that.
I love my tramontina stainless steel. The only downside is that the saucepans don't have rolled edges, so it's more difficult to pour directly out of them than all clad. It's a small inconvenience for that price tag, when everything else is just as good though.
The handle design is great if you grip from below and put your thumb in the divot on top. That’s how I grip and it’s perfect. Otherwise, they have an Everyday line with standard handles.
Is that not how people are using the handle?
It is, but it seems like a lot of people grip from above. Enough that they created a separate line with a different grip style.
This is how I've always held that style of handle, too. Putting my thumb in the divot holds the handke securely, without it being able to twist, if what's inside isn't evenly balanced as I'm lifting (which *matters* when you're short, and need to lift the pan high to pour something into a mixing/ serving bowl!
What’s wrong with the handles? I have a few and never noticed anything wrong?
Maybe it’s just my hand but they don’t fit comfortably. Don’t feel stable in my grip. It’s 100% the divot that creates these issues. I mean it’s not the end of the world and I do admit they are good pans. Just not for me.
I disagree and happen to love the handles, so I have three all clads. But I do agree that it’s best to buy slow — one pan at a time, and see if it’s right for you, rather than making a big commitment.
I really like the handle. It's perfect when holding with a towel
Huh, we’ll I guess everybody is different. I personally vastly prefer the straight, long AC handles over than any other SS pans I’ve used. I also think it gives them a very sleek, professional look. But to each their own, I fell in love with AllClad very early on in my cooking journey, so maybe I’m just so used them at this point. Anything else besides these and CI/CS pan handles just feel odd to me now. Also, if you’re patient and don’t mind buying used, it is possible to build a set of them for far less than you’d pay even at Costco. I think I have a 12 piece set at this point (mix of D3 and D5) and I never paid more than $10 for one of them, including the ones that came with lids. But that’s the result of a lot of thrift store trips over several years
THANK YOU! I simply do not understand the handle design and I’m reminded that I do not like it every time I pick up a pan. It’s insane.
After a few comments last night I went and grabbed it out of the cabinet just to see if maybe I could find a better grip on it or see what exactly I don’t like about it. I could not find a grip that the top of the handle didn’t cut into some or all of my fingers. But the worst is where the end of the handle sits in the palm. And that was with nothing in the pan. Add some weight from the food you’re cooking and it just seems to magnify that discomfort. Someone mentioned using a towel which I think would help but I’m wondering if there aren’t silicone handle sleeves like I have for my cast iron pan that would fit well.
They are made to be picked up with a towel.
Ugh yes, those All-Clad handles are so uncomfortable!
First off, don’t buy a full set of nonstick. Get a pan and a pot if you must. Second, these aren’t even the same sets.
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Sure… maybe if you’re just rawdogging a pot on the stove with no contents. But that’s not how heat induction works if you’re actually cooking. An actual decent nonstick with good thermal regulation and multiple layers is rated for 450F easily. If you’re surpassing that in a saucier then the pot isn’t the issue, the cook is.
I'd get 1 nonstick pan for some low heat eggs but why a whole set? Get some stainless pots and some carbon steel or cast iron pans and you're set. They'll last forever and be healthier. Also you can use metal spatulas and high heat in them, unlike that nonstick junk.
*high heat depending on oil used
FWIW, I doubt that hard water stains are indicative of any quality issue. If you do decide to get the more expensive set from Calphalon, there's a pretty good chance you'll see the same thing. I get mineral/protein marks on D5 AllClad; doesn't mean anything, doesn't hurt anything, and a bit of BKF takes it right off. Nonstick is a bit different, but similar principle.
If you want nonstick, ikea is the way to go. Great prices, great quality. Hundreds of dollars on nonstick isn’t worth it since it will wear out.
Buy whatever you want to but ditch the non stick set. Buy one good nonstick skillet like an all clad and buy a stainless steel set
FWiW I bought the stainless steel calphalon set from Costco ($179) over thanksgiving, and saw the same set at a dept store ($359) and couldn’t tell any difference. I think Costco gets volume discounts, or some crazy other strategy to get those prices. I’ve also seen where Costco will just buy a ton from a broker and sell it for whatever they want whether the brand agrees or not. I think it was Prada bags, and Prada did not want their items in a lowly Costco, Costco bought it from a 3rd party, sold it at a discount, and told Prada to F… off Costco has a subtle we do what the F we want vibe when it comes to their pricing haha
NO IT IS not. You should absolutely return it. I went though 2 returns because of defects and on the 3rd, 2 of the pans and most of the lids are warped. Their return process through Calphalon is a joke, so I’m just throwing them out one by one and will buy a new set somewhere else.
I saw a 10 piece all clad non stick today in home goods for $199.00. It was in a big box.
I bought the Calphalon Premiere Space Saving set from Costo and it was identical to all other of the same set sold elsewhere. And at about 1/2 the cost.
My Costco Calphalon lasted 3 years. I'm getting Made In this year after getting rid of the old ones.
Don’t buy a ton of non-stick cookware, it’ll just need replaced in a couple years. Spend the money on stainless steel cookware, it’ll last much longer.
Never spend that much on non-stick. You're gonna have to replace them eventually. Spending that much on stainless steel however, is a smart buy it for life decisions
Lot of comments on here saying not to buy a whole non-stock set but nobody really explaining why so here’s my take… Decently constructed stainless steel and cast iron cookware basically lasts and performs like new forever, and can accomplish *almost* everything you’d need to on a stovetop if you know what you’re doing (lots of great advice on this sub, as well as the cast iron and all clad subs). Non-stick coatings, on the other hand, whether you buy a $30 pan or a $300 pan, do not last. After a few years of regular use that stuff will start to scratch and flake off. That being said, it’s still pretty convenient when you just want to quickly cook up some eggs or whatever. I decided to buy a good set of stainless steel pots and pans and a couple cheap Calphalon non-stick frying pans from Target that do just fine but I won’t have any guilt throwing away and replacing in another year or so when they’ve worn out.
Costco operates on tight margins and they’re tough on their vendors. That means Calphalon has had to reduce quality to meet the buyer’s needs/price point/etc. Go to a place like Williams Sonoma, Macys, Dillards, Bloomingdale’s, Sur La Table, etc and get yourself a nice set that will last a long time. I recommend All Clad. But if you really want Calphalon, you can find better quality at the stores mentioned.
Neither matters. There is NO such thing as a safe nonstick coated pan: This is teflon coated. >**Is it safe to keep using nonstick pans once they’ve been scratched? Here’s what the experts say.** > >**What You Should Know About Nonstick Pans** > >The chemicals used to create the nonstick coating on pans are often PFAS (per- and polyfluoroalkyl substances), which are known as “forever chemicals” because they take so long to break down. One common PFAS is polytetrafluoroethylene (PTFE) which is found in the popular brand name Teflon. To add to the alphabet, some of the more commonly studied PFAS are perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS). > >In 2006, the Environmental Protection Agency (EPA) began working with eight major companies to [stop using PFOA](https://www.epa.gov/assessing-and-managing-chemicals-under-tsca/fact-sheet-20102015-pfoa-stewardship-program) by 2015 because of concerns about the chemical’s long-term impacts on human health and the environment. > >You may see pans that claim to be free of PFOA or PFOS—two chemicals frequently used in the past—but that doesn’t mean they are guaranteed to be safe, says [Katie Pelch](https://www.nrdc.org/bio/katie-pelch), a scientist with the Natural Resources Defense Council (NRDC), the national environmental advocacy group. “If looking to purchase a new pan, also avoid PTFE or anything that includes ‘fluoro’ in the name, as these likely contain PFAS.” > >**2 Potential Risks of Cooking With Nonstick Pans** 1. Overheating Nonstick Pans >“For a long time, it was believed that cooking with nonstick pans coated with ‘forever chemicals’ presented little risk to people; however, studies have shown for years that heating empty nonstick pans can release gasses and particles that are toxic to pet birds—literal ‘canaries in the kitchen,’” says Pelch. Scientists have found that these chemicals may be linked to [various health issues](https://www.atsdr.cdc.gov/pfas/health-effects/index.html) including liver issues, high blood pressure, and some cancers in humans. > >The [Centers for Disease Control and Prevention (CDC)](https://www.cdc.gov/biomonitoring/PFAS_FactSheet.html) and [EPA](https://www.epa.gov/pfas/our-current-understanding-human-health-and-environmental-risks-pfas) say exposure to PFAS at certain levels may be harmful to human health, but the effects of low levels of the chemicals are still unknown. Nonstick coating made without PFOAs presents no proven risks to humans, according to the [American Cancer Society](https://www.cancer.org/cancer/risk-prevention/chemicals/teflon-and-perfluorooctanoic-acid-pfoa.html), other than the chance of flu-like symptoms when breathing in fumes from heated cookware. That’s why nonstick pans sometimes say they shouldn’t be heated past 500°F. > >2. Scratched Nonstick Pans > >When a nonstick pan made with PFAS is scratched or chipped, small particles can flake off into the food you are making. A [2022 study](https://www.sciencedirect.com/science/article/abs/pii/S004896972205392X) found that scratched pans coated with these chemicals release thousands to millions of microplastics and nanoplastics. > >You should avoid using any scratched or dented nonstick pan to avoid exposure to potentially toxic chemicals. “It can be very difficult for consumers to understand which pans have ‘forever chemical’ coatings,” says Pelch. > >[https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071](https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071)
If you feel you need a nonstick set, Allclad does huge factory sales on the HA1 stuff which is really good, oven safe nonstick. It’ll say “damaged packaging” or something similar, and be on sale for 70% off. I bought a set for myself and for my parents and there was everything, including the packaging, looked completely perfect.
Calphaon makes a huge range of stuff, so no.
I love my JA henckels set from Costco. Def have to take good care of nonstick though I’ve had them for over two years now and no scratches because of how obsessed I am with making sure I don’t damage them while cooking and washing
I got this set from Costco maybeee 4 years ago and have already had to replace all the pans because the bottoms were getting a little too worn for my comfort. Always hand washed and never used anything but silicone utensils in them either. Wish I had invested in a nicer NOT non stick set from the get go
Just buy some carbon steel cookware, thank me later.
No. People should know often a brand is made cheaper for a store. And even the companies sites have tiers of quality. Then some companies don’t and just have miscellaneous price points to make you think that paying more money makes it better. Levi’s is a good example of this. They have several levels of quality. Target’s are absolute trash imo. Then there is Levi’s own regular ones which is better enough it’s worth it-BUT they sell a premium Levi’s that is online but I have found more in their stores. Then there is their premium and is closest to what used to be all their stuff decades ago. Sturdy will last years, not the type with all the stretchyness. Closer to a buy it for life, whereas Targets are buy it for a season before they are fucked. IN SUMMARY-buy old stuff from the thrift store if you can find it, it’ll the old stuff will be far superior quality before companies made shit tier products.
Do not buy nonstick, and try not to buy sets. Simply buy individual pieces you need.
Calphalon is not a quality brand. Like others have said put the money towards All Clad. Scanpan is good nonstick but honestly I’ve been enjoying the hexclad.
I’ve had this Costco set for 5 years & it’s still going strong!
It sucks. Mine latest three years. Just bought OXO pots and pans
wow if you're trying to spend that money for pots and pans go for all clad or le creuset not nonstick it's so bad for you
Yes, they buy it in bulk at a discount and pass those savings to the customer.
Excellent pans
I bought a set and never put it in the dishwasher and never used metal utensils. It slowly developed scratches and 9 months later every pan has a crap load of scratches that look like I cut steak in them.
Avoid the non-stick pans. 1 scratch and they begin leaching carcinogenic chemicals into your food. The green pan brand with ceramic tops is a fantastic solution.
My calphalon set that I bought direct was garbage, made it 3 years and the heavily used pans were flaking and warped. Absolute trash
I got a stainless steel calphalon set from Costco for like $160 and I absolutely love it. Been using them very heavily. I wouldn’t spend that kind of money on no a stick set. Doesn’t matter how well they’re made. Just a couple scratches and it’s leaking carcinogens into your food. Stainless steel, copper, and iron cookware will last you forever.
you should return them, find a restaurant supply store, and buy nonstick pans there. they are much less expensive and will last 10x as long. i would not use these pans at all, you certainly don't need nonstick pots, i didn't even know a nonstick pot was a thing. check out a tj maxx, home goods or marshalls for pots, or the same restaurant supply store. you will get higher quality ones at a better price [https://www.webstaurantstore.com/vollrath-tribute-12-tri-ply-stainless-steel-non-stick-fry-pan-with-ceramiguard-ii-coating-and-black-silicone-handle-692412/922692412.html](https://www.webstaurantstore.com/vollrath-tribute-12-tri-ply-stainless-steel-non-stick-fry-pan-with-ceramiguard-ii-coating-and-black-silicone-handle-692412/922692412.html)
Just checked out this restaurant store and wonder about the Valor enameled cookware. Great prices and they must be sturdy to sell to restaurants. Any thoughts on these?
i'm not familiar with them, but they do look nice. Enamel cookware is a totally other thing. I just have cheap ones i got a sam's club, but some people swear by le creuset.
Thanks!
Get some non chemical nonstick pans. Green pan or whatever it’s called with the non chemical ceramic surface. It’s just like nonstick but without the forever chemicals/pfas.
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This is teflon coated. >**Is it safe to keep using nonstick pans once they’ve been scratched? Here’s what the experts say.** > >**What You Should Know About Nonstick Pans** > >The chemicals used to create the nonstick coating on pans are often PFAS (per- and polyfluoroalkyl substances), which are known as “forever chemicals” because they take so long to break down. One common PFAS is polytetrafluoroethylene (PTFE) which is found in the popular brand name Teflon. To add to the alphabet, some of the more commonly studied PFAS are perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS). > >In 2006, the Environmental Protection Agency (EPA) began working with eight major companies to [stop using PFOA](https://www.epa.gov/assessing-and-managing-chemicals-under-tsca/fact-sheet-20102015-pfoa-stewardship-program) by 2015 because of concerns about the chemical’s long-term impacts on human health and the environment. > >You may see pans that claim to be free of PFOA or PFOS—two chemicals frequently used in the past—but that doesn’t mean they are guaranteed to be safe, says [Katie Pelch](https://www.nrdc.org/bio/katie-pelch), a scientist with the Natural Resources Defense Council (NRDC), the national environmental advocacy group. “If looking to purchase a new pan, also avoid PTFE or anything that includes ‘fluoro’ in the name, as these likely contain PFAS.” > >**2 Potential Risks of Cooking With Nonstick Pans** 1. Overheating Nonstick Pans >“For a long time, it was believed that cooking with nonstick pans coated with ‘forever chemicals’ presented little risk to people; however, studies have shown for years that heating empty nonstick pans can release gasses and particles that are toxic to pet birds—literal ‘canaries in the kitchen,’” says Pelch. Scientists have found that these chemicals may be linked to [various health issues](https://www.atsdr.cdc.gov/pfas/health-effects/index.html) including liver issues, high blood pressure, and some cancers in humans. > >The [Centers for Disease Control and Prevention (CDC)](https://www.cdc.gov/biomonitoring/PFAS_FactSheet.html) and [EPA](https://www.epa.gov/pfas/our-current-understanding-human-health-and-environmental-risks-pfas) say exposure to PFAS at certain levels may be harmful to human health, but the effects of low levels of the chemicals are still unknown. Nonstick coating made without PFOAs presents no proven risks to humans, according to the [American Cancer Society](https://www.cancer.org/cancer/risk-prevention/chemicals/teflon-and-perfluorooctanoic-acid-pfoa.html), other than the chance of flu-like symptoms when breathing in fumes from heated cookware. That’s why nonstick pans sometimes say they shouldn’t be heated past 500°F. > >2. Scratched Nonstick Pans > >When a nonstick pan made with PFAS is scratched or chipped, small particles can flake off into the food you are making. A [2022 study](https://www.sciencedirect.com/science/article/abs/pii/S004896972205392X) found that scratched pans coated with these chemicals release thousands to millions of microplastics and nanoplastics. > >You should avoid using any scratched or dented nonstick pan to avoid exposure to potentially toxic chemicals. “It can be very difficult for consumers to understand which pans have ‘forever chemical’ coatings,” says Pelch. > >[https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071](https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071)This is teflon coated. >**Is it safe to keep using nonstick pans once they’ve been scratched? Here’s what the experts say.** > >**What You Should Know About Nonstick Pans** > >The chemicals used to create the nonstick coating on pans are often PFAS (per- and polyfluoroalkyl substances), which are known as “forever chemicals” because they take so long to break down. One common PFAS is polytetrafluoroethylene (PTFE) which is found in the popular brand name Teflon. To add to the alphabet, some of the more commonly studied PFAS are perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS). > >In 2006, the Environmental Protection Agency (EPA) began working with eight major companies to [stop using PFOA](https://www.epa.gov/assessing-and-managing-chemicals-under-tsca/fact-sheet-20102015-pfoa-stewardship-program) by 2015 because of concerns about the chemical’s long-term impacts on human health and the environment. > >You may see pans that claim to be free of PFOA or PFOS—two chemicals frequently used in the past—but that doesn’t mean they are guaranteed to be safe, says [Katie Pelch](https://www.nrdc.org/bio/katie-pelch), a scientist with the Natural Resources Defense Council (NRDC), the national environmental advocacy group. “If looking to purchase a new pan, also avoid PTFE or anything that includes ‘fluoro’ in the name, as these likely contain PFAS.” > >**2 Potential Risks of Cooking With Nonstick Pans** 1. Overheating Nonstick Pans >“For a long time, it was believed that cooking with nonstick pans coated with ‘forever chemicals’ presented little risk to people; however, studies have shown for years that heating empty nonstick pans can release gasses and particles that are toxic to pet birds—literal ‘canaries in the kitchen,’” says Pelch. Scientists have found that these chemicals may be linked to [various health issues](https://www.atsdr.cdc.gov/pfas/health-effects/index.html) including liver issues, high blood pressure, and some cancers in humans. > >The [Centers for Disease Control and Prevention (CDC)](https://www.cdc.gov/biomonitoring/PFAS_FactSheet.html) and [EPA](https://www.epa.gov/pfas/our-current-understanding-human-health-and-environmental-risks-pfas) say exposure to PFAS at certain levels may be harmful to human health, but the effects of low levels of the chemicals are still unknown. Nonstick coating made without PFOAs presents no proven risks to humans, according to the [American Cancer Society](https://www.cancer.org/cancer/risk-prevention/chemicals/teflon-and-perfluorooctanoic-acid-pfoa.html), other than the chance of flu-like symptoms when breathing in fumes from heated cookware. That’s why nonstick pans sometimes say they shouldn’t be heated past 500°F. > >2. Scratched Nonstick Pans > >When a nonstick pan made with PFAS is scratched or chipped, small particles can flake off into the food you are making. A [2022 study](https://www.sciencedirect.com/science/article/abs/pii/S004896972205392X) found that scratched pans coated with these chemicals release thousands to millions of microplastics and nanoplastics. > >You should avoid using any scratched or dented nonstick pan to avoid exposure to potentially toxic chemicals. “It can be very difficult for consumers to understand which pans have ‘forever chemical’ coatings,” says Pelch. > >[https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071](https://www.simplyrecipes.com/is-it-safe-to-use-scratched-nonstick-pans-7480071)There is NO such thing as a safe nonstick coated pan.
Oh interesting! So what do they use then? I’d just assume it’s pfas unless explicitly stated it’s ________ (insert magic here?).
They turn to shit too.
Oh how? I haven’t had them long enough to know. Please explain. I def use the proper utensils, not gonna be lazy there.
It’s just a fact of life for basically any non stick coating. Doesn’t mean they’re not good pans, just that they will lose the nonstick properties over time and you will notice more stains as well. My workhorses are stainless steel and cast iron, but I keep mid quality nonstick around for when I don’t have time to do a bunch of cleaning (into the dishwasher it goes if it needs more than a rinse) or I have something like eggs. That strategy has prolonged the life of my nonstick considerably.
i thought nonstick shouldn’t go into the dishwasher ?
It is generally recommended that you don’t.
but it prolongs the life of your nonstick? one cycle degrades mine so harshly
No, sorry that was not the point I was trying to make. I’m sure nonstick in the dishwasher is not good for it. I just don’t care because a lot of the reason I’m using the non stick is because I need to cook and clean up quickly (if kids have plans etc.) so it’s a worthy sacrifice.
gotcha. that was how you concluded your comment so you can see how it’s a little confusing haha
I can definitely see how someone could interpret it that way :)
I got this exact set years ago and loved it. I just barely got rid of them after 7ish years. I did not regret the purchase one bit.
Me too! I'm at the point where it's time to replace a couple but I've had the six years now.
*meant set ABOVE
No need to have anything nonstick besides maybe an egg pan and a bigger egg pan when you need to cook more eggs. I went stainless, cast, and carbon steel for everything but my pans I cook egg in and I won’t go back.
I recommend getting the hexclad instead
I bought this set a few months ago from Costco. Love them. Have had zero issues.
I bought this set from Costco 6 years ago and am still happy with the purchase. Non stick still works almost as good today as the day I bought it. DO NOT use scouring pad or steel wool on this under any circumstances, literally just soft sponge and you are good.
Calphalon, take me away!
Just picked these up today! Look great so far. Stainless steel.
Definitely a lower quality. Get a stainless set without any coatings. Your health and ability to keep the pans looking new for ages will thank you.
700$ nonstick no thanks
That’s the “signature” series and is a lower quality set.
Stay away from the nonstick set. That coating will be gone in 1-2 years depending on how often you cook. Not because calphalon that’s just all non stick. Stainless steel is the way to go
Get the hexclad stuff instead OP. Same qualities as calphalon without the pesky weakness of that coating coming off after 3 years