re: Le creuset vs all clad?

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To answer your question, the only thing that I find a little annoying to cook in my stainless cookware is eggs, but I deal with it.

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Stainless steel is also really good at creating fond for a pan sauce.

Damn. Is this the OT?

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You’ve never heard of everything sticking to stainless cookware?

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Every cookware has it's downside, which is why I don't own any "sets" other than the cheap stainless set someone gave me for a wedding gift 28 years ago.

Other than that, I prefer individual pans that meet certain needs. A couple of cast iron frying pans, one reserved for only cornbread , a couple of good (but not expensive) non-sticks for low heat sauteeing, a carbon steel frying pan, a carbon steel wok, a couple of cast iron dutch ovens (one ceramic coated), of course the usual jambalaya/crap boil pots, etc.

I mostly use the stainless sauce pans, but occasionally use the fry pan. It sticks worse than my non-stick, cast iron, and carbon steel, but I can also use steel wool on that bastard (unlike any of the others) and it cleans up nicely. If I'm cooking high heat and cooking something that is gonna stick regardless of the pan, I use the stainless. At least I know I can get the shite out without ruining a seasoning finish I've worked so hard to create.

My allclad non stick always seem to burn on the bottom after time. But- LOVE.

The regular allclad - I have problems with things sticking to the bottom. But great with sauces.

Cast iron enamel- easily my fav of allclad/stainless- but can collect spotty stains. Handle gets hot.

I cook dinner every night. Maybe once a week we go out to dinner.

I got one of Gordon’s hex- a-something pans a month ago and I have quit using allclad and enamel. I’m hesitant to leave a definite review because I haven’t owned it a long time, but this thing is super bad arse. It’s deep enough to cook a small soup in but functions as a skillet too. Can sear or do a long cook.

Can use metal or silicone. NOTHING STICKS. Ever. Nothing stains. Heat-wise, I’m at about an average of two clicks below what I would use on allclad or enamel. Handle doesn’t get hot. Can finish things in the oven. Clean up is the easiest of any pan I’ve ever had. Maybe two swirls with the scrub daddy. Seriously considering buying a smaller version (cook a protein and a veggie every night) and tossing out all other cookware but those two.

I made fun of Gordon peddling his cookware relentlessly on his shows but this stuff (so far) is legit as hell.

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OYB

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Do I know you? Get out of my DMs.

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hitting the bottle early tonight, eh

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Nope. I’m cutting right now. I was just calling them as I see them. Maybe next time you should describe your issue in reasonable detail.

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Maybe next time you should describe your issue in reasonable detail

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you must be confusing me with someone that asked for your advice

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I got one of Gordon’s hex- a-something pans a month ago

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Looking forward to your long term follow-up. Every "honest" review I've seen said they last about as long as any other non-stick (a year or so).

For non-stick, I buy the AllClad HA1 with the stainless bottoms from Homegoods for cheap. Most of my general cooking is done in my 10 year old Calphalon Tri-ply stainless or bare cast iron dutch oven.

either spend the money for it or don't. you can get a non-matching lodge piece that gets you 80% of the way there for a fraction of the price or you can pony up for the le creuset. i don't see why this is so painful.

eta: you can get pretty great deals on lc, ac, and staub depending on the time of year. wait and save a couple hundred if you don't want to pay the full freight.

Staub does an amazing sale near the holidays and its an “imperfection sale” where the pieces are ever so slightly chipped.