Any experience with all clad pans and dutch ovens?

All my pots and pans are All Clad and I love them, however my dutch ovens are all Le Creuset. I don't know that I would want an All Clad stainless steel dutch oven. I would stick with Staub or Le Creuset for your dutch oven needs.

I just recently got a all clad 12" frying pan and its the best kitchen tool I have purchased thus far. Will be getting a set for my birthday this year lol. Nothing sears like an all clad.

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a stainlesss steel dutch oven? that doesn't sound right

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Why?

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Because, you stupid frick, stainless steel is not good at heat distribution nor is it good at maintaining heat, especially when compared to cast iron. Things you look for when cooking in a Dutch oven. All Clad will put a copper core in the bottom of their Dutch ovens, which helps distribute heat on the bottom, but you're still losing it out of the sides. So when people with a clue about cookware question the performance of a stainless steel Dutch ovens, that's "why".

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You are such a piece of shite on literally every forum.

I suppose consistency is admirable.


Speaking of consistency, did you know the density of cast iron and stainless steel are nearly identical? As for the copper core, that's the old design. Looking at the new style. Which ironically sacrifices the density of stainless steel for bonded layers of aluminium around a heavy stainless core... For consistency.

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MobileJosh

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What the frick is your problem? And your description of All-Clad's construction shows that you don't know shite. Why don't you go do a little research and come back to us. Better yet, why don't you go do a little research, not come back to us, and go frick yourself.

i have quite a few All Clad pots and pans. The only ones i use are the sauce pans and pots for cooking rice.

I hate stainless steel pans for anything else. Well, unless you plan on using a couple sticks of butter or a half cup of oil.

His drop ins are worth reading

I use several different Allclad pots/pans and really enjoy using then. A couple of years ago I was very surprised when I cut my hand on the lip of a pan. On all my pots about 1/8th inches of the metallic filler between the inner and outer stainless shells was gone. That left two sharp steel edges all around the top. I've read that Allclad no longer recommends dishwasher cleaning.

Well, if by “now” you mean at least the past 20 years, which is how long I’ve had my All-Clad Dutch oven, I guess we are.

Since you’ve asked for a report, I’m pleased to report that it works. It cooks all manner of things. I’ve made soups, stews, gumbo, chili, pot roast, etc., in it, and it works. Moreover, it works with no material discernible difference than my Le Creuset Dutch ovens. Amazing I know.

Well, actually, it’s not that amazing when you look at how All-Clad is constructed instead of listening to that retard, mobilejosh’s, idiotic Bill Nye the Science Guy routine.

My suspicion is that most are basing their judgement on Old Wives tales and ignorance at how All-Clad is constructed. Now, maybe some of you do much more heavy cooking. Maybe some of you are doing some 19th century hearth cooking or outdoor campfire stuff, in which case, I guess the cast iron is probably better for you.

As someone who has both, my day-to-day go-to is the All-Clad. Now, when aesthetics are considered (and I do think they are important), I’d choose the Le Creuset.

I don’t really have a dog in the fight, and the OP should do his research and pick what he ultimately feels is best for him. I just thought the “eww, All-Clad Dutch oven, never!” comments were odd.