Question on the all clad pans....I notice the handle is steel...doesn’t it get hot when the pan is hot?

The All-clad 6 qt all in one pan has been fantastic, I use it for everything from stir fry, chili, meat balls, baked beans, you name it. https://www.williams-sonoma.co...DmEz5NwaAqrGEALw_wcB I do as has been suggested preheat the pan on medium first. It's as perfectly flat as it was when I bought it. Cleaning just involves filling it with water and a little detergent after it cools down enough to touch it, let it soak 30 minutes or so then just wipe out with a brush and sponge.

I've since added 2 more pans, one is almost like a wok the other is a slightly smaller, taller, long handle version of the 6 qt all in one. I haven't noticed the long steel handles getting hot, the smaller handles on the all in one pan can but it's great having the two opposed handles for carrying when full as well fitting in the oven or storing.

We have all clad copper infused stainless line, as a well as all clad non sticks. All amazing, but this is the one we use the most. Unbelievably non stick and very tough finish. I just bought one for my mom and she is blown away as well. This may fit the bill as it is really good at most things. We have the 4.25.

https://www.lecreuset.com/toug...NEAYYBCABEgLg5vD_BwE

quote:

Originally posted by m1009:
Question on the all clad pans....I notice the handle is steel...doesn’t it get hot when the pan is hot?

No they do not get hot unless you put them in the oven

Thanks! I wasn’t sure, was thinking of getting one for myself but the handle made me wonder

I'm not the chef in this household, but my wife has be getting old "Club" aluminum cookware. She swears by it. She treats it like you treat cast iron. It cleans up well and it gets oiled after use.

I’m definitely not up near chef category, lol. Never spent a lot on pans before, and usually ended up replacing one with another after a few years. But reading all these post, has made me want to get at least one good quality pan, and see how it goes. My favorite current one is at least 10 years old now, and starting to show its age. Just want one that works well on the smooth top stoves, and about a 10-11 inch pan with a lid. And about 2 inches deep at least.