I also recently picked up two frypans from Aubecq.

Yesterday, I spent the day traveling to all the TJMaxx and Marshalls within about 25 miles and was rewarded by finding five pots & lids, four with comfort grip. Does anyone know whether there are comfort grip skillets out there?

Like eveyone else, I have been unable to get much information about Tivoli and appreciated the information provided by Lisa.

Good luck with your pot hunting.

Keep Searching...I'LL Let You Know IF I Find Out More.

The auberq line is extremely well made, I used it in my personal kitchen.

At Home Sense each pot and pan has a little tag explaining the benefits of their design. I'll have to take a closer look now to see where they are made and by who. I was considering buying the entire stainless series for about $225 CDN, but thought I'd do some research first. It seems that these are no longer made, which probably means I'm SOL in terms of warranty. However, considering the high quality look and feel (not to mention aesthetics), plus some of the rave reviews on this thread, it seems like they're worth the risk.

-The Aubecq's Induction cooktop performance is the best of any of my pans. The thin layer of magnetic stainless stamped into the aluminum is almost a best case scenario for induction cooking, and it generally heats food with the the speed of a microwave oven.

I purchased an inexpensive enamel sauce pan some years ago and cannot find any of its kind except as "vintage" or "collectible" on sites like ebay.

Does anyone know where a plain white interior enamel sauce, frying, stock or other pan can be purchased?

It's warped now but i LOVE it for grilled cheese,french toast, etc.

I too got a nice lime green pot at Ross and loved it!!
After much searching I found a website that sells Tivoli..I just got the whole set!!!

Go for it!!
Its the Enamel on Steel Cookware..the handles are regular ones..not padded.I ran the set thro the dishwasher just to sanitize it before using.

The website is BrylaneHome.com

Cost is $99
Enjoy and good luck.

So, we decided All-Clad or Aubecq. After looking at the cost we went with Aubecq, knowing we could return them if we found they were crap.

After looking here and with the previous use we are going to stick with them for sure.

The 4 fry pans and 4 pots w/ glass lids ran us $400.00 Cdn.

We picked them up at HomeSense here in Vancouver British Columbia. They are also carried at Winners all over the mainland.

If you want it....you'll need to come to Canada.

:) - or at least know someone that can hook you up and ship it out of the North.

Cheers.

They're definitely not as well made as the Le Creuset - they're lighter and the enamel's not as well done.

I've got a bunch of Le Creuset (bought off ebay) that's really wonderful and can take a lot of abuse, and I'll recommend it over the Tivoli any day.

SN 77-429,415. JIEYANG ZHONGBAO STAINLESS STEEL
PRODUCTION CO., LTD., JIEYANG CITY, CHINA

Anyway, I'm wondering what sort of warranty (if any) these have.

Those of you who have just gotten a set, be warned. I was like a Nazi with my set - no utensils besides the ones it came with, so rough sponges for cleaning - and they have just fallen apart. It's pathetic. For the first few months, they look great, but after that, you can't really use them to cook unless you want chips of enamel floating in your food, or chemicals leaking out of the non-stick surface that just seems to peel off the bottom.

Besides the cleaning there are two other care notes; don't heat empty or transfer direct from refrigerator to stove top, and stick to medium high or lower heat.

I just bought (individually) almost a full set of Tivoli at Homesense in Toronto.

Well in need of a new set of pots and pans I decided the criteria would be an asthetically pleasing pot and pan, glass lids with a handle (not a button), and, of course, good stainless steel. I found everything in the Tivoli (plus a good price, too).

***This is for SHERYL*** who is lookingfor a double boiler insert for the Tivoli. I too wanted one and found among all the pots and pans a Paderno insert piece that fits exactly the 6.5" diameter Tivoli saucepan. The insert is labelled 'open stock' 1.5L Dbl.Boiler. The look of the insert (inside and out matches the Tivoli pot perfectly. I'm sure you'll have no proablem finding it.

The POTOBELO 12" pan - is a stainless steel pan with aluminum core on the bottom to promo even heating during the cooking. The aluminum core is totally encapsulated with a stainless steel protector plate around it.

We enjoy our POTOBELO pan

BODEUX stainless steel cookware is 18/10...

It is a product made by Zoombo North America Inc. and the product bares the link - www.housewares.org/show/nps/detail.aspex?nhsuid=2432

After the 1st use, the copper on the bottom of the pan came off almost entirely, EVERYTHING i mean EVERYTHING sticks to the pan regardless of how much oil or butter you put in, and based on the previous reports of tarnishing and black spots?

I'm returning my pan to Homesense right now because these pans are defective. I have worked as a cook on proper stainless steel cook ware and this pan is definitely NOT properly manufactured.

I thought so too and did send them in for replacement. All Clad sent them back & said I put them under high heat and used metal utensils so no replacement. Of course neither was the case, they were simply 10 years old. I called and asked for more info and their customer service rep was simply rude & basically called me a liar. So, BE WARNED ABOUT ALL CLAD, THEY DO NOT HONOR THEIR WARRANTY> so why spend 50 0r 100 bucks thinking, well, if they ware out they will replace them... nope. I called William & Sonoma where I bought them and asked what the deal is & they admitted they have had complaints just like mine.

The washer on the lid is made from food grade silicon material., the same silicon used on most of the kitchen tools and flexi bakeware.

We enjoy our Bodeux stainless steel pot bought from HOMEGOODS in USA.. love it.

Kitchen Aid makes some decent cookware and you can get really good prices at TJMaxx/HomeGoods. I bought a small 10" non-stick pan for making omelets and other small kitchen duty, for $12. The non-stick quality feels as good as Calphalon, or even better. The handle is solid polished steel (not chrome) and can therefore go in the oven when needed.

Do you know what other brands have experienced this?

can anyone tell me if they have used the sarriette pots and pans? I am thinking of purchasing some from home sense. I saw MadMike had commented in this thread, any thoughts Mike.....Anyone??? I am just setting up home so looking for reasonable but good pans.

How much should I expect to pay for 9-10 piece set?

And Ellen how were you able to determine the exact manufacturing location for the Potobelo?

My profession is that of environmental attor-ney, formerly with the US EPA and United States Attorney's office. I lived in France during the 1960s, where I learned not how to cook, but what to cook. This plus my family having run one of New York City's most fabled restaurants (no longer in business) for a good part of the 20th century gives me some credentials to speak knowledgably about cookware.

My first -- and for decades only -- piece of copper equipment was a single All-Clad 5 0r 6 quart saucepan, with the exterior copper exposed and the handles of brass, received as a very appreciated wedding gift. The pan is amazing. However, as I developed my batterie de cuisine, I opted, and still swear by, original Calphalon, NON-COATED (i.e., sans Teflon or other polymer lining). My 1978 Calphalon sautoir prepared over 5,200 meals before the surface showed signs of wear, and the naturally protein-non-adhesive property of grey anodized aluminum began to fail. Calphalon is guaranteed for life, and the company will immediately replace any piece with a new one. The new ones have what the 1978 line did not: a stay-cool stainless handle as opposed to a steel, tin-dipped handle, for which a Cool-Handle commercial silicone overlay was always de rigeur, except when used in an oven, when you needed to slip the silicone off. I highly recommend Calphalon uncoated anodized.

In 2005-2006 I purchased an All-Clad saucepan, but with the copper this time shielded by stainless on the exterior as well as the interior, and with stainless handle. It cooks wonderfully, despite the thinness of the stainless, since the core is still solid copper. Note that the extra long handle -- there for a reason -- may be a problem for smaller women, since its lever arm is high, and with a pan that large filled with a few pounds of food, it could easily dislocate a wrist or even fracture a bone in someone with calcium deficiency. Also, if your stovetop space is tight burner-to-burner, the long handle can pose some unwelcome problems when all four adjacent burners are in use.

I received as a gift half a dozen years ago what it now my favorite pan: a true copper bottom plate, 1/2" thick, welded to a super high grade stainless body, with a substantial stay cool professional chef's handle. Design done the right way, for a change. The resulting cooking properties are amazing! It is absolutely impossible for anything to burn in such a pot, regardless of the intensity of the burner. I have not checked it with a infrared digital thermometer yet, but I'm willing to bet the hacienda that the overall temperature fluctuation over the 38 square inch cooking surface of that pan does not exceed 2 degrees F!!!

Pans like this still exist. Mine was from a wonderful, but sadly now defunct, company -- a mainstay of American cooking for a good part of the 21st century: EKCO (formerly, "The E K Company"). The line EKCO purchased was the now equally defunct "Revere Ware" line. (Yes, I know that Wrangler Jeans (VF Corporation) purchased the Revere Ware name and is making saucepans and small "frying pans" in China, but really . . . it's only for laughs.

Yes, at last we get to the subject of this response. The solid copper plate (NOT copper disk, which is what the Tivoli has) of the Revere Ware is the secret to magic cooking. Regrettably, I have to admit that such a pan is worth the several hundred dollars it costs. You can find such cookware on the website of the son of the infamous Fred Bridge, who was the provider of cookware to Julia Child in the early 1970s. Fred would go to Europe and purchase truly grand cookware, completely unavailable today (with the possible exception of France and Italy). His stuff sold for nearly $400 a piece 40 years ago, a lot of money back then. Foolishly, at that time I thought that the copper thing was just a show-off gimmick, but that proved not to be the case.

As to my Tivoli experience, it is limited to a single 12" copper disc bottomed, curved-side frying pan. The bottom, which is made to appear to be a solid plate of copper, but is most certainly not so. Rather, it is a rolled sheet copper of unknown thickness (but a lot thicker than a copper ply (1/32") bonded to an aluminum disk which appears to be at least 2/16 - 3/16". The copper bottom is bent toward the sides of the pan, and that curved edge gives the illusion of thickness. The weight of the pan is far too light for a pan with a true copper bottom.

The Tivoli cooks passably but not brilliantly, and I did not administer a telling experiment, in which one observes under intense light the reflection off a film of extra-virgin olive oil heating on the surface over a relatively aggressive flame.

What did surprise me, however, is that the stainless used on the cooking surface of the Tivoli I bought in 2005 is very sub-par in its chromium-nickel ratio, which is obvious to anyone familiar with rudimentary metallurgy and with the manner in which light reflects off a brushed stainless surface of stainless containing varying proportions of chromium and nickel.

I found the pan interior, after adequate cooling, to be unreasonably difficult to clean properly, partly as a result of the heat conduction irregularities in the surface and partly as a result of the steel formulation and the manner in which it is polished at the factory. A quick comparison at the store with an All-Clad interior bottom will make this all plain to you.

There is a definite place in the world for non-stick, and the answer does NOT begin with the letter TEFLON or any other "LON", for that matter. Well, make that six letters. Lon works well only when followed by the word Chaney.

However, it is not widely known that for the past year and a fraction, there is a new technology which portends a lifetime of stick- free cooking, and virtually self-washing, cookware. The Swiss, and, more recently earlier this year, one or two Oriental manufacturers (and possibly even one in Brazil), are manufacturing diamond surfaced cookware. Industrial diamonds with diameter of dust specs are permanently fused to thick (4/16" - 5/16") aluminum, anodized on the surface that contacts the burner. Needless to say, these surfaces are impervious to damage by any known cooking tool. I hesitated to purchse one at the beginning of this year, partly because of price (each piece is likely to cost over $100 - $200, partly because the new industry is easing slowly into pots and pans of larger diameters, the early batches being saucepans of unusually diminutive stature, and partly because I was waiting to see whether delamination of the diamond surface would occur following a large number of heating and cooling cycles. On someone else's dime, of course.

I have not learned of anything horrible occurring.

So, that's what I can tell you of Tivoli brand. If you know what you're doing in the kitchen and find it at a steep discount, as I did that day, there's a lot worse out there. Taking the longer perspective, it's better to have a very small number of truly fantastic pots and pans than dozens of mediocre ones.

Both my parents and grandma LOVE to cook and they have always used copper pots/pans. I recently purchased Bodeux pots from Winners, showed my mom and she told me it was a good buy. When I showed her all the complaints on this blog about the pot/pan dis-colouration etc., she assured me that this is a completely natural reaction for copper pots/pans when exposed to heat. There is nothing wrong with the copper turning black with white spots, it just has to be cleaned with proper copper cleaners.

I think I will keep my Bodeux pots because I trust my mom's many years of experience cooking with copper pots/pans.

Attached to the back of one of the pans I bought, there is a "Copper Stainless Steel Cookware Use & Care" section. The very last bullet states:

"Copper will discolour through the application of heat and climate condition. A good stainless steel and copper cleaner may be used to complete the cleaning"

We do NOT use ANY stainless cookware anymore - the nickel used to make it is beautiful, but too toxic for us. Check it out yourself.

Lodge Cast Iron (non-enameled) is outstanding made in the USA cookware. It's herloom quality (will last forever) cookware with proper care.

For high heat cooking/ searing - Matfer Black Steel & DeBuyer Mineral Steel - both fantastic commercial cookware from Europe - is our only choice.

Vaya con Dios

Similar purchase experience as others here... bought 8" 10" & 12" non-stick Tivoli pans one-at-a-time at discount store. I bought them because they felt heavy and solid in the store, assumed they would conduct heat well, and i wanted all metal handles for use in oven, even quick broiler exposure. They've performed great for 12+ years but finally aging a tiny bit. Scratches in the nonstick, etc.

I look online, Amazon , eBay, etc, Tivoli is very hard to find. They have a website describing their product line, but it doesn't appear they sell direct to public.

www.tivolicook.com/usencare/#

and here on ebay: