expired Posted by idk_then | Staff • Jun 7, 2023
Jun 7, 2023 9:05 PM
Item 1 of 6
Item 1 of 6
expired Posted by idk_then | Staff • Jun 7, 2023
Jun 7, 2023 9:05 PM
12" All-Clad 3-Ply Stainless Steel Covered Fry Pan $90 + Free Shipping
$90
$200
55% offAmazon
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$129.95
$0.00
-$10.00
-$29.96
$89.99
$8.50
$98.49
Wow heck of a deal; with a cashback site and using a credit card offer, this comes out to almost same price as the factory sale for a 2nds.
Wow heck of a deal; with a cashback site and using a credit card offer, this comes out to almost same price as the factory sale for a 2nds.
Stainless steel is what Michelin star restaurants use to make most food. Why? Because it's a perfect inert surface that can be easily cleaned, is durable, can sustain acids, is light weight, and heats quickly and predictably.
It's virtually a perfect cooking surface. Teflon, carbon steel, and cast iron, in contrast, all have clear downsides against the aforementioned feature set of stainless steel.
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If you are fully in the groove of using cast iron and carbon steel, both of which require seasoning, a clad stainless skillet may not be a huge jump up for you. Going from a Lodge pan you will lose the massive heat retention of cast iron but you will also lose the hotspots. (Your current pans are the absolute worst in heat-evenness because iron and steel are terrible conductors of heat) Food will stick more - you can probably cook eggs in your Lodge pan but that's a no-go in stainless. You gain being able to cook with acidic ingredients. Having both, I mostly use cast iron for searing meat and the stainless skillet for everything else. But I don't really enjoy the maintenance cycle of cast iron. I like scrubbing the shizzat out of my pan with Barkeeper's Friend to get it shiny.
I think a skillet is very much getting into diminishing returns. Not everyone does cooking where pan fond matters because you're deglazing the skillet. If you run into limitations with cast iron you can bump up to anodized aluminum (unless you are on induction) for a heck of a lot less than $90, and do 90% of what the expensive pans can do. In other words - if you don't already know what the benefit of a clad skillet is, it probably won't benefit you.
Now if we're talking about saucepans, that's a different story. If you heat up anything with milk, eggs, or sugar in it, the even heat of a good fully clad saucepan makes a huge difference.
D3 > Copper Core > D5
My rationale: the five layer takes too long to heat up and heat through. For that amount of effort I'd rather use my cast iron. The D3 tests very well even besting the D5 in America's test kitchen. I'm unsure if the copper core is worth the premium for so little gain (IMHO).
I bought two pans yesterday both brand new with lid.
D3 10" with lid NEW for 69.99
D3 12" with lid NEW FOR 89.99
Both from Amazon via their price match of the Macy's sale. The prices seemed so good to me, that it didn't make sense to go for a factory second on a Copper Core when I can get brand new and fully warrantied pans. Plus Amazon is easy returns or exchanges in the rare chance that I get a counterfeit.
It's so strange how many All-Clad threads are in the first few pages
Stainless steel is what Michelin star restaurants use to make most food. Why? Because it's a perfect inert surface that can be easily cleaned, is durable, can sustain acids, is light weight, and heats quickly and predictably.
It's virtually a perfect cooking surface. Teflon, carbon steel, and cast iron, in contrast, all have clear downsides against the aforementioned feature set of stainless steel.
TV chefs use stainless when doing a show.
TV chefs use stainless when doing a show.
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