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I've had Calphalon pots at home for 30+ years, and abck then they only made one grade for "institutional" use. The stuff in most of the stores today is the 'home" weight which is less than half as thick. The original stuff could do as much damage to your foot as cast iron!
And even back then, they admitted that while you could use metal tools, in institutional use you would have to send them back to be reanodized eventually. With my home use, that hasn't happened although I've managed to get a few pits and such in some. And the old heavily riveted handles are a PITA to clean around, too.
I have a small calphalon omelet pan, useless unless you've got enough butter in it and watch the eggs. Silverstone or one of the other new non-sticks beats all hell out of it, or cast iron, for eggs. But for browning, I still like my black iron frying pan best. I literally found it in a rental, stuck in a back eaves closet, and used a sander to remove the rust & refinish it from there. Can't kill 'em.
BUt once I left some lightweight aluminum camping pots in the sink, probably with salty water in them, and found a PINHOLE in one pot the next morning. I suspect the warnings about aluminum on boats, are because *some* aluminum alloys, probably the el cheapo ones, are like the alloys that are no longer used for boat hulls--because they can pinhole so easily. For regular cooking use, I wouldn't worry about anything bought in a store though.
I've been coveting the titanium cookware sold in some of the camping stores now. Lighter pots, faster boat, right?
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