Best price Anolon Advanced Hard Anodized Nonstick 11-Piece Cookware Set

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Anolon Advanced Hard Anodized Nonstick 11-Piece Cookware Set Description

Coated inside and out with an Autograph nonstick coating, Anolon Advanced cookware provides heavyweight, professional-quality performance and 21st-century convenience. Pots and pans clean easily, while the rugged nonstick readily releases food. Beneath the nonstick is heavy-gauge, harder-than-steel anodized aluminum. Pot and pan bottoms are left uncoated to conduct heat quickly and prevent hot spots. Like many other Anolon cookware lines, Anolon Advanced features the company's patented SureGrip handles, which are a combination of 18/10 stainless steel and silicone rubber and are riveted to the sides for durability. The ergonomic handles provide a comfortable, confident grip and stay cool on the stovetop for easy control. Break-resistant, domed glass lids permit cooking to be monitored without releasing heat and are oven-safe to 400 degrees F. This 11-piece set outfits a kitchen with all essential pots and pans. It consists of an 3 quart covered saute pan, a 1-1/2- and 3-quart covered saucepan, an 8-quart covered stockpot, a 12-inch covered deep skillet and an 8-1/2-inch open French skillet. The cookware carries a limited lifetime warranty against defects and should be hand washed.
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Anolon Advanced Hard Anodized Nonstick 11-Piece Cookware Set Details

3 quart covered saute pan, 1-1/2- and 3-quart covered saucepan, 8-quart covered stockpot, 8-1/2-inch open skillet, 12-inch covered deep skillet
Hard-anodized aluminum with Autograph nonstick coating inside and out
Break-resistant, domed glass lids permit cooking to be easily monitored
SureGrip riveted handles constructed from stainless steel and silicone rubber
Oven-safe to 400 degrees F; limited lifetime warranty; hand wash
Item Dimensions: 23 x 14 x 12 inches; 28 pounds
Brand: Anolon
Model: 82676
Product Type: Kitchen

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Anolon 82676 Review by John Keitz "Islesfan" (Nevada)

Anolon 82676 Review by a

Anolon 82676 Review by Innocente

Sorry to rain on the 'We Love Analon' parade, but there are a number of design flaws in this offering that folks should be aware of. These flaws apply to pretty much all of the Advances Hard Anodized line, and may extend to other lines as well. I cannot comment on longevity, as if they are as good as my previous set, it will be a long time before I can say they are as good, durability wise. But, there are issues:

* Tall lid handles prevent lids from sitting flush when upside down in Deep Skillet pans. This includes the largest of the Deep Skillet pans as well. This makes stacking and storage very difficult. Previous lids had the single button type handle; since they fit the new line, I may just use those instead of the "New & Improved" model lids.

* The Open Skillet (French type Saute) pans now have curved and bowed sides. This makes using wood or hard nylon straight edge spatulas innefective as they cannot scrape cleanly going up/down OR side-to-side ! Plan on changing over to curved tools and/or flexible tools.

* The pan handles have a heat insulated covering that does NOT extend fully over the whole handle. There is an inch or so of bare metal at the tip of the handle and at the base of the handle. My experience is that the metal tip part does not get hot, but that the exposed metal at the base may get hot. This will depend on the length of time cooking and the temperature. Still, the insulator->metal transition is flush, so one has to be careful where one places the hand.

* These pans are somewhat lighter weight than my previous set. It is tough to determine exactly how much lighter, but it is noticable when you pick up and examine the same capacity pot. Such as the 2qt one.

* Worst for last. The attachment of the handles to the pots is very, very bad. Not that they are loose; it is the way they are attached. My previous set, the handle attachment points were either welded or cast outside as part of the pot. Then, the handle is attached to those points. The interior of the pan was clean and smooth. On these pans, there are holes drilled in the pans and bolts are passed through the pans to create the attachement points for the handle. Now, this may be fine for Stainless cookware, where pan and bolthead are the same material; no harm, no foul. BUT, on non-stick cookware, this is a disaster. You will spend 5x as long cleaning food out from around and off these boldheads than you will spend cleaning the pan proper!!! Food will stick to them. Food will get into the small crack where the bolthead meets the pan surface. And, these boltheads are NOT coated; they are raw stainless. To make matters worse, they prevent effective scraping down of the side of the pan near the boltheads.

I really don't know who thought these were good design choices. But, those folks should probably be encouraged to go work for the competition.

All the above not-withstanding, I would still purchase these pans. In fact, I expanded my set an addional two pieces AFTER getting and examining the set. Despite all the flaws, most of which can be worked around or 'lived with', my feeling is that Analon still makes some of the best non-stick cookware available.

I just wish that the folks that make decisions on changing a design would actually be USING the product in a real-world home kitchen setting. And not just taking the advice of 'experts' that may have no real-world knowledge or experience using the product in a normal home setting.

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Merideth Cadogan blog

Thursday, November 24, 2011