All-Clad cookware question

[democracyindanger]

I've decided that buying new cheap cookware every few years is over. All-Clad seems to be the overwhelming recommended. But what would DU cooks recommend concerning the different grades of All-Clad? Aluminum core, copper core, etc. ?

[Metta]

1. Er, ah, have you seen the prices on All Clad?

Cheap? I hope you're sitting down. You can get some good deals on Calphalon. I especially like their whatever they call their black/dark grey cookware.

[democracyindanger]

2. Yeah

I'm ready to make the investment, though. I'm going through this whole "It's going to be the last (insert item) I ever buy" phase.

I've got some Calphalon pieces now--pretty good, but the handle bolts show signs of rust, which is disappointing.

[Metta]

8. Hey, go for it.

I know that great benefit comes from enjoying a good (insert item). May you have many happy hours of fun with them. :donut: :donut: :)

[Shakeydave]

3. As a serious cook........

What you should look for is a seamless, one-piece bottom, all metal cook set. What that means is, look at the bottom of the pans you are buying, if the bottom conductor is a separate piece, i.e., attached as a different circumference to the bottom of the pan, do not purchase! Heating becomes seriously compromised with these pans. All-Clad has varying economic ranges in which they prey upon their name recognition. Heed the structural suggestion above and you will have no problems finding great non-namebrand pans that rock!

[democracyindanger]

4. That's the sort

of advice I'm looking for. Thanks! :wave:

So if I get something with an aluminum or copper core, the circumference should cover the entirety of the cooking surface, right?

[Shakeydave]

6. Yes!

Without a seamless bottom, even cooking cannot occur! My greatest cookware has come from garage sales where families sell there grandparents cast iron cookware. In addition, Le Creuset enamel covered cookware is fantastic and heirloom as well! If you must have metal cookware then keep to the single piece construction. Hope that helps! If you need my cooking credentials ask "JanMichael" or "Thatwudbeme".:9

[NMDemDist2]

5. do a search in Cooking and Baking, we've had lots of discussions

on the merits of different cookwares

also we have a resident expert there too :bounce:

http://www.democraticunderground.com/discuss/duboard.php?az=show_topics&forum=236

[Crabby Appleton]

7. I have a large set of All-Clad Master Chef

that I've had for almost 25 years. No complaints at all, they will outlast me I'm sure (come to my estate sale when I pass on - great kitchen stuff). They are quite expensive; I have at least 12 to 15 pans and lids; probably 3 thousand bucks at todays prices. At the time I got them I worked in F&B (Hilton, Sheraton, & freestanding) and All-Clad would be found in almost all high end restaurant kitchens. I have some other odds-and-ends pieces I like such as Le Creuset enamel covered and some others. I haven't used anything but the Master Chef so I can't compare to the other All-clad lines, but I definitely like mine.