expirediconian | Staff posted Apr 12, 2024 03:18 PM
Item 1 of 3
Item 1 of 3
expirediconian | Staff posted Apr 12, 2024 03:18 PM
All-Clad Factory Seconds + 15% Off $60+: 4-Quart Saute Pan w/ Lid
& More + Free Shipping$85
$335
74% offHome and Cook Sales
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I highly recommend
Learning too use cookware that's not non-stick coated for most of your cooking.
Keeping maybe one nonstick-coated skillet for the occasional time when it's one of the better tools for the task, such as delicate eggs or fish.
Buying individual pieces, rather than a set, to get both the best tools for the job, and the ones that will last forever.
All-Clad (and particularly this 2nds sale) represents a quality-vs-value sweet spot for stainless steel cookware. I do not recommend All-Clad for nonstick-coated cookware -- not because it's bad quality, but because you should buy only one nonstick-coated skillet and plan to throw it out every 2-3 years. There are $25 skillets from brands like Tramontina and Oxo that are perfectly suited for that.
Check out this sticky thread on the product forums that answers questions about all the All-Clad lines and about this sale in particular.
Your ideal kitchen depends on how much you cook and how big your family is, but mine would include an All-Clad D3 12" skillet, a 3 qt saute pan, a couple of sauciers, and a large 8 qt pot. From other brands I'd get a nonstick-coated skillet from Tramontina or Oxo, a carbon steel or cast iron skillet (or both if you have room), an enamel-coated cast iron dutch oven from Staub or Le Creuset, and a 14" carbon steel wok.
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Someone mentioned carbon steel. How do you clean carbon steel following sticking/marking?
If we piece together a set is this still a good deal or should I keep looking?
I did it piece by piece....I only buy from this website, 4 years later lots of all clad in the house, and you only have to buy it once..., also some of the things were made in China like the 4 slot toaster and waffle maker...no issues with either. Just my experience. Bite the bullet.
I've been in need of cookware ever since my regrettable 2021-era decision to buy a GreenPan Reserve set. (It sure looked pretty in the box that one day. If only breathing on it didn't cause it to flake.)
Got an 8 qt stockpot, 3 qt sautée pan, and 2.5 qt saucier for $275 total. Slick indeed
Sick of SD collecting your data to sell to bottom dwellers.
PS - costco members can also just buy a full D5 set for $1k, D3 for $700, or copper core for $1.7k if you want it all (out of my budget
PPS - Don't put your cookware in the dishwasher. Man up and clean it....
Sick of SD collecting your data to sell to bottom dwellers.
PS - costco members can also just buy a full D5 set for $1k, D3 for $700, or copper core for $1.7k if you want it all (out of my budget
PPS - Don't put your cookware in the dishwasher. Man up and clean it....
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Separately, All-Clad stainless is NOT supposed to be washed in the dishwasher -- not because of the rivets, which are stainless steel, but because the exposed aluminum layer along the rim on the pans can be eroded by harsh detergents. All-Clad recommends hand washing.
Someone mentioned carbon steel. How do you clean carbon steel following sticking/marking?
Stainless steel and carbon steel are both outstanding choices for skillets, and if you have room, I would get one of each.
"Avoid sticking" is a loaded question. If your objective is to never see anything stick to your pan, then you may be missing the point and will never be happy with anything other than disposable nonstick-coated pans. If you understand that great cooking often involves building a fond, and that the proper definition of "avoid sticking" is about more really "releasing" food and easy cleanup, then YES -- but stainless and carbon steel are very different.
There are techniques for cooking on stainless to achieve near-nonstick performance for things like eggs, if you preheat properly (that's easy to look up), but for dishes that leave stained bits on your pan (oven involving the oven), you can usually pretty reliably add water and bring it to a boil and scrape up that residue (like you're making a sauce). Anything left will usually come right up with a paper towel and, if needed, a little Bar Keepers Friend.
Carbon Steel is very different in that you season it over time (like you would a wok), and once it's seasoned, it will deliver nonstick performance, and should never need to be scrubbed again. Much like cast iron, if you avoid acids and dry it thoroughly, it just stays seasoned. A good chain mail scrubber can be used to release any bits that stick. In those cases, I leave it over the heat, add some water, and use the chain mail scrubber with tongs in the simmering water. Works like a charm. Then I rinse it out and put it back on the flame to dry out. Finally, an occasional drop of oil rubbed in after drying can enhance/renew the seasoning and prevent rust.
I have a set and regret them as scrubbing non stick pans is a pain in the ass. There are other manufacturers that fold the steel over the aluminum at the edges to permit dishwashing, if that is a priority for you (like it is for me)
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I clean them either with a sponge, or with a paper towel.
If you learn how to make a proper pan sauce, then you've also learned how to clean your All-Clad stainless. When stuff sticks to the pan while cooking, it should usually be because you are intentionally building a fond to make a pan sauce. When cooking, after browning, you add a liquid such as wine or stock, stir to release browned bits, and reduce to form your pan sauce.
If you have created a fond but DON'T want to use it in a sauce, or if you've otherwise scorched your pan, you still "clean" the pan the same way. Just add water while it's hot, bring to a sizzle and stir the bottom and release whatever is stuck. That's a lot easier, better for your pan, and less messy than trying to scrub off stuff that's dried to the pan.
For a final polish, a dab of Bar Keepers Friend on a paper towel does the trick.
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