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Started By
Message
Who here uses stainless to cook, thinking about buying some All-Clad
Posted on 4/15/22 at 11:11 am
Posted on 4/15/22 at 11:11 am
Don't really need anything, just wanting to try something different. Any comments, thanks in advance.
11
Posted on 4/15/22 at 11:20 am to TIGER2
I’ve been using All-Clad for years. I highly recommend
Posted on 4/15/22 at 11:41 am to TIGER2
quote:
Who here uses stainless to cook, thinking about buying some All-Clad
nothing better, just swap all your cooking utensils out to plastic so you dont scratch it up
Posted on 4/15/22 at 12:20 pm to TIGER2
I have several pots and pans in stainless steel that include Cuisinart and All-Clad.
All of them are heavy duty stainless with very thick bottoms that distribute the heat across the pan very well.
I got tired of buying those teflon coated pots and pans that always lose their coating over time, even when using plastic or wooden utensils in them.
I will not go back to that type cookware again and will stick with the full stainless. It's like cast iron as far as "you buy it, you own it for life" and unlike cast iron, it needs no special care. Just wash it and put it away until the next time.
All of them are heavy duty stainless with very thick bottoms that distribute the heat across the pan very well.
I got tired of buying those teflon coated pots and pans that always lose their coating over time, even when using plastic or wooden utensils in them.
I will not go back to that type cookware again and will stick with the full stainless. It's like cast iron as far as "you buy it, you own it for life" and unlike cast iron, it needs no special care. Just wash it and put it away until the next time.
This post was edited on 4/15/22 at 12:22 pm
Posted on 4/15/22 at 2:13 pm to TIGER2
I’ve ventured into madein. Very nice and great cooking. I have a carbon steel, stainless and nonstick from them.
I also have all-clad etc
I also have all-clad etc
Posted on 4/15/22 at 2:49 pm to TIGER2
All clad is nice. My suggestion is don’t buy an entire set - you never use all that shite. Just like a knife block. Buy the things you will use. This supplemented with a dutch oven and a nonstick skillet does everything and you’ll never buy pots again. You’ll replace the nonstick every couple years but that’s cheap.
This post was edited on 4/15/22 at 2:51 pm
Posted on 4/15/22 at 3:13 pm to TIGER2
Stainless is great and supplements cast iron well.
The main thing is pick a brand with a good multiply bottom and keep it clean any little residue will cause sticking. Bar Keepers Friend is good and they even make a special version for stainless cookware.
I second the notion of not getting a set, just get what you need. We have tons of cookware that never gets used. Cast iron does the bulk of the cooking with enameled cast iron and stainless doing the rest. We don't even use "non stick" cookware anymore.
The main thing is pick a brand with a good multiply bottom and keep it clean any little residue will cause sticking. Bar Keepers Friend is good and they even make a special version for stainless cookware.
I second the notion of not getting a set, just get what you need. We have tons of cookware that never gets used. Cast iron does the bulk of the cooking with enameled cast iron and stainless doing the rest. We don't even use "non stick" cookware anymore.
Posted on 4/15/22 at 3:39 pm to SpartanSoul
If you have a HomeGoods or tj max look for a brand called silga teknika. It's heavy, thick bottomed, and not riveted. I've picked a couple pieces when I've found them and they've been great. Much better than the Cuisinart and equivalent stuff at home goods at least.
Posted on 4/15/22 at 3:50 pm to TIGER2
I have a couple of all clad frying pans, they're a solid add to any kitchen. I recently had to replace a 2+ decade old revereware sauce pan. I found a good 3 qt pan from Heritage Steel. It's on par with all clad in terms of quality.
Posted on 4/15/22 at 8:02 pm to TIGER2
Thanks all, just ordered an All-Clad skillet. I'll post some pics of what I cook when I get it.
Posted on 4/15/22 at 10:16 pm to TIGER2
Do yourself a favor and explore Demeyere, Fissler Profi, and Silga. If you want clad, Demeyere is objectively superior to all-clad by any metric. If you are willing to look into disc based, the world is your oyster.
Posted on 4/16/22 at 7:06 am to Politiceaux
quote:
Demeyere
I have a stainless saucier from them. I run all-clad for the rest of my stainless. I’d say they’re equal in quality.
Posted on 4/16/22 at 9:43 am to TIGER2
I use mine especially when I’m making something with an acidic sauce that’s going to go in the oven. I’m afraid to try that with cast iron. I’ve read that they’re dishwasher safe but haven’t tried that. I’m afraid of that too and as a single guy who washes as he goes it’s easy enough to just do it by hand. I have a small one made by All-Clad and a large one made by Calphalon.
Posted on 4/17/22 at 11:54 am to TIGER2
I use and like All-Clad a lot but have learned to handle my pieces carefully ever since I cut a finger on the edge of a dutch oven. Years of dishwashing has removed about 1mm of the filler between the inner and outer stainless sheets. That little exposed edge can be sharp. I'm still putting the pans in the washer...too lazy to handwash.
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