Deglazing and Aluminum?

[OnAFly]

What are your thoughts on deglazing with Aluminum and Stainless Steel.

I have ruined a few pans in my day deglazing and eventually warping the pan. These were generally crumby aluminum pans, so I didn't care. I now have much nicer aluminum Calphalon pans which I would prefer to not ruin.

Will a better Aluminum pan hold up to the stress of cold liquid on a hot surface or would I be better off to buy a single stainless pan for my degalazing needs?

[polarsusd81]

I have a couple warped calphalon fry pans. Nuf said.

[OnAFly]

Hmmm, sounds like I might be in the market for a stainless pan. I saw the bay had a calphalon stainless 10" for $50. Not bad for stainless.

[Moose]

Properly seasoned cast iron is the only pan I will use. I can fry, deglaze return my dish to the fry pan and pop it in the oven to finish. 1 pan for everything... Doesn't matter the heat if I get a little carried away. Not sure how it will react if I dump really cold liquid into really hot pan. I have cracked cast iron warming them up to fast if they are really cold say like frying fish on the ice though.

PS I own a couple warped stainless steel pans from to much heat

[CAMAN]

FYI- Calphalon has a lifetime warranty, send them in and they will replace, no questions asked.

[itchmesir]

Aluminum + Kitchen != Success.. Get SS

[OnAFly]

Thanks for the replies everyone. I think I'll buy the SS pan just because it's a good pan for a good price. Let the deglazing begin!