Cookaholics Bulletin Board

I am considering moving over to induction.

Breville introduced this in 2015 (http://www.bedbathandbeyond.com/store/product/breville-reg-thermalpro-trade-hard-anodized-nonstick-10-piece-cookware-set-and-open-stock/220582?Keyword=breville), but I'm not finding a lot of reviews.

BB&B have it on sale. It looks good, feels good,has decent pour lips, shiny steel lids (would prefer glass).

Any thoughts or experience? Please share

Wow, odd that it works on induction, they must have snuck a steel layer in there somewhere.

Yeah, bonded steel bottoms; that's my only concern, as some similarly done pots seem to create a vibrating noise over time (2 metals expanding/contracting at different rates).
However, the price is reasonable enough to experiment before committing to higher end products.
I am also interested in how an exterior non-stick surface lasts...

Most manufacturers seem to consider andonized aluminum to be non stick; it doesn't necessarily mean Teflon or the like.

Ahhh, thanks, did not know that.

Wino,

Also, do you really want all of your pieces to be nonstick? I find nonstick useful for pans and oatmeal pots, but not much else.

I bave been using Calphalon - the original anodized brand that I found - since back in the 70s. I have always liked it, and it was described as "stick resistant", which was pretty accurate, as it was sort of like a very well seasoned cast iron or steel pan, though not like teflon. One problem with anodized aluminum is that water that is heavily alkaline will destroy the finish, as will washing in a DW. Some brands now say that it can be washed in a DW, though I'm not sure what they have done to it. If this brand is one of the DW safe, you don't have to worry about your local water, I assume. I never put mine in the DW, and no water problems here, and my calphalon still looks almost black, with no finish worn off.

I have always liked calphalon for browning meats - next best thing to CI, IMO, and nothing like non-stick. Yet the stick resistant surface is great for things like salsa negra, and the paste just peels off the surface, once it cooks down, and it also works great for nam prik pao. These things stick horibly to SS.

I replaced a few of them with induction ready pans, but kept all of the saute pans, and just bring them back into the kitchen in the fall.

Dave,

Huh. I've always called Caphalon "super-stick" cookware because it sticks worse than a badly-scratched cheap steel pan. Got rid of all of mine that didn't have a teflon lining for that reason.

Jumped in the pool and bought the set BECAUSE BB&B had a 20% off coupon that applied and since the retail price was $650 Canadian the total became $520; BUT WAIT THERE'S MORE... if you bought over $500 of Breville product you received a 'free' $130, 10.5" saucier pan of the same quality Total retail value of $780 for $520 ($388 US dollars) - how could I resist.

Of course, resistance was futile

*Paul - Handles feel great, good pouring lips, sauce pans nest and the saucier pan and sauce pan have passed their initial tests with flying colors.

We'll see how they are with induction, if I go that way, but I didn't want to pass on the 'deal'.

Now it is the ol' time issue; will check back in 12 months (it's is in my calendar )

*Fuzzy, I've used non-stick ever since it was introduced, so it is not an issue with my cooking. Only my wok, pressure cooker, Lodge fry pan, and stock pot are uncoated steel. Visitors keep eating my grub......

*Dave, thanks for your thoughts

Wino,

Did you get the pocket fisherman with it, though?