Calphalon vs All-Clad: stainless and nonstick lines

Calphalon and All-Clad both sell stainless steel and nonstick lines, and the answer depends on which one you're after. In stainless, the usual pair is Calphalon Premier and All-Clad D3; in nonstick, Calphalon Premier Hard-Anodized and All-Clad HA1.

Calphalon's Premier stainless has five layers around an aluminum core; All-Clad's D3 has three. Both work on every stove, induction included, and both have riveted stainless handles. All-Clad rates D3 to 600°F in the oven and under the broiler, makes it in Pennsylvania, and asks you to wash it by hand. Calphalon rates Premier to 500°F; its page for the set doesn't say whether it goes under the broiler or in the dishwasher.

Calphalon's 12-piece Premier set has 8-, 10- and 12-inch frying pans, 1.5- and 3.5-quart saucepans, a 3-quart sauté pan and a 6-quart stockpot. All-Clad's D3 10-piece has 8- and 10-inch frying pans, 2- and 3-quart saucepans, a 3-quart sauté pan and an 8-quart stockpot.

Calphalon says its Premier Hard-Anodized nonstick takes metal utensils, goes in the dishwasher and the oven to 450°F, but not under the broiler. Calphalon lists it for gas, electric and glass stoves, but not induction. The pots and pans stack and nest to save space, and Calphalon gives a lifetime warranty.

All-Clad's HA1 works on induction, goes in the oven to 500°F (lids to 350°F) but not under the broiler, and may go in the dishwasher, though All-Clad suggests hand washing and softer tools. It's made in China, with a limited lifetime warranty.

For stainless, choose All-Clad D3 if you sear and then finish under the broiler, and Calphalon Premier for five layers and a third, 12-inch frying pan. For nonstick, choose Calphalon Premier Hard-Anodized if you cook on gas or electric, use metal tools and are short on cupboard space; choose All-Clad HA1 if you cook on induction.