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Thanks P210 I searched Demeyere Atlantis and they certainly look nice, then this All Clad special popped up which is about what I am interested in for $139.99 - 20%. Decisions.... No car is as much fun to drive, as any motorcycle is to ride. | |||
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Nosce te ipsum |
My ex- found a coated (Teflon?) All-Clad skillet like the 12.5" x 2.5" T-Fal but a little more massive for $80 delivered on special. I've cooked with it and it is a pleasure of EVEN and fast heating on an electric range. And the non-stick surface is a breeze for flipping and cleaning. If only mom's range was level. - Woodman - Student of Time & Temperature | |||
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Baroque Bloke |
^^^^^^^^ I doubt that it’s Teflon. Nearly all nonstick surfaces are aluminum oxide or other ceramic nowadays. People fear the health effects of Teflon pans and won’t buy ‘em. ETA – Kind of a shame, really. Teflon is wonderfully nonstick, and if you use it only as an egg pan you’re nowhere near the temperature that causes Teflon to decompose to dangerous substances – 482 °F.This message has been edited. Last edited by: Pipe Smoker, Serious about crackers. | |||
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| Member |
This site carries Allclad seconds. All but 2 of our pots/pans are from here and you can’t tell any difference from new. https://www.cookwarenmore.com/all-clad-irregulars/ | |||
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| Member |
I went with the Misen Kickstarter for pans and couldn't be happier, getting ready to spring for their knives. _________________________________________________ "Once abolish the God, and the Government becomes the God." --- G.K. Chesterton | |||
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| Member |
Thanks Eric!
No car is as much fun to drive, as any motorcycle is to ride. | |||
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| Green grass and high tides  |
wife got a couple Master Class from TJ max and so far they have been terrific. Work like butter. Not expensive name brand but they work. The copperish ones from Costco were a waste of $50 "Practice like you want to play in the game" | |||
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Member |
Came to post this, we have some All Clad and Calphlon Signature, I like the Demeyere better than either of them. https://www.cutleryandmore.com/ They seem to have pretty good sales on most of the different brands out there. | |||
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Dinosaur |
Best prices I’ve gotten on Demeyere, except the 9.4”, were from berondi.com in Germany. For some reason the 9.4” is always on sale from Amazon and other places for $100 in the US, a bargain. If it’s meant to get you hooked it works. I ended up adding 11” & 12.6” sizes. Never going to need to buy another pan though. | |||
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| Member |
Thanks for all the good suggestions, I went to every link. After reading about and shopping various brands of pans both imported and domestic, I decided on an All Clad 6 qt, all-in-one pan for a combination of reasons. All Clad's D5 stainless steel is supposedly very warp resistant. The base diameter of 10.75" is perfect for the large element on my range. I checked my range and while the circle on the range is 11 1/2" the actual heat element is 10 1/2". I like having two small handles (opposed to a long fry pan handle) because it'll fit in an oven easier easier as well as in my pan drawer. The 3" height will be high enough and actually easier to move stuff around in than one with higher sides. Oh and the fact it's made here in the US factored in. I know I could probably save some by waiting until December for All Clad's second's to be sold at the Washington County Fairground but I'm satisfied with the price I found at William Sonoma. The pan lists for $325  (in the past I never thought I'd even consider paying $100 for a pan) their price is $200 with free shipping plus an extra 20% off through the month so $170 including WV sales tax. I can't wait!  https://www.williams-sonoma.co...0Pan%2C%206-Qt.%7C23 No car is as much fun to drive, as any motorcycle is to ride. | |||
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Irksome Whirling Dervish |
I have this pan and you will love it. This pan will also cause you to gain weight from all the things you're going to make in it. | |||
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| Member |
Thanks Flash that's good to here.... well not the gaining weight part!  No car is as much fun to drive, as any motorcycle is to ride. | |||
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| Nosce te ipsum |
That's a nice pan. My ex- wanted me to buy it for her. She got the rest of the All-Clad but not that one, because I used the huge coated skillets we seem to inherit every year. My mistakes on fine stainless cookware have produced this learning: 1] do not heat an empty skillet 2] do not scorch product in the skillet 3] allow pan to cool before rinsing; soaking overnight will allow most crusted food to loosen on its own, which will reduce the use of abrasive pads I ruined an expensive stainless pan in 1999 and never told the owner. I guess the damage is done on a microscopic level, and she never noticed, but once "ruined", it never cooks the same way. | |||
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| Speaks Bendablese |
The sole downfall to All Clad cookware is that you won't want to use cheap cookware again. | |||
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| Member |
OK, regarding "do not heat an empty skillet" what about when you say dry sear just a piece of chicken (before adding other ingredients)? I'll basically be heating and cooking with a large empty pan that has only a small piece of meat?
That's ok, I've been cooking a lot more over the last 5 years and mostly on cheap pans with just a couple nice ones, but not All Clad quality. I do use a cast iron skillet for most things I'm frying but there are a lot of times I used my old cheap multi purpose pan with lid. If you are correct I'll add a couple more All Clad pans. No car is as much fun to drive, as any motorcycle is to ride. | |||
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crazy heart |
Not sure why you say this, as pre-heating a SS (stainless steel) pan is how you keep food from sticking in them. I have a couple of All-Clad fry pans, and always heat them for a few minutes on med heat before adding olive oil. Food is then added. Hot pan, cold oil...add food. Won't stick. For SS pots and pan cleanup, use Barkeeper's Friend. Good stuff. My All-Clad pans look and work like the day I bought them. And I've used them for many years. | |||
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| Nosce te ipsum |
I believe the issue is when you put an empty on the stove on high heat and forget them for some reason. But I'm unsure what the issue it. Because I've put All-Clad into 450˚ ovens, not naked, with product in it. | |||
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| Member |
Thanks I didn't know that!
I recently started using Barkeeper's Friend on my sink, I'll start using it on my SS pans now too.
How well I know, this is what I did to my last pan which this new one will be replacing! Fortunately it was just an inexpensive, thin, Teflon lined SS pan. No car is as much fun to drive, as any motorcycle is to ride. | |||
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| Nosce te ipsum |
Maybe a chemist can chime in, but I'm convinced the metal surface can become microscopically pitted from being left on a range, empty, if it gets hot enough. After ruining the very expensive skillet in 1999, it seemed no amount of butter or oil could keep product from sticking; for low-heat cooking it was ruined. | |||
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| Dances With Tornados |
Hey any update? | |||
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