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Cooking & Baking

usonian

(22,804 posts)

4. I have a small AllClad (anodized exterior) and a larger Calphalon like the above.

Reply to no_hypocrisy (Original post)

Fri Nov 28, 2025, 10:06 AM

Friday

No idea where or when I got them.

Calphalon is always cheaper than AllClad and seems identical for home use (starts flame war ... )

I favor mass, in order to even out temperature fluctuations. Woks are the same shape but all I have seen are thin, for that "dragon fire" effect. Exception is the Staub "Perfect Pan" or Wok, $100 for the 6.5 inch size, regular price.

My main problem is getting heat low enough. I use propane, which cooks hot, and a low flame goes out with the slightest breeze. I consider a diffuser a waste of energy, and keep a one-burner electric gizmo on hand for simmering.

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no_hypocrisy

7 replies

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Highlight:

Do you believe it's worth it to purchase a "saucier" pot instead of relying upon [View all] no_hypocrisy Friday OP

Nah. What's the cost, $150-$160? More than a 2 gal SS stock pot. marble falls Friday #1

This is not my kind of saucy /nt bucolic_frolic Friday #2

Maybe if you make veloutes. Turbineguy Friday #3

I have a small AllClad (anodized exterior) and a larger Calphalon like the above. usonian Friday #4

Of course there is a right answer justaprogressive Friday #5

I've had this same internal discussion tishaLA Friday #6

Done! Thank you! no_hypocrisy Friday #7