expired Posted by fis • Nov 18, 2024
Nov 18, 2024 2:53 PM
Item 1 of 2
Item 1 of 2
expired Posted by fis • Nov 18, 2024
Nov 18, 2024 2:53 PM
Costco Members: 12-Piece All-Clad D3 18/10 3-Ply Stainless Steel Cookware Set
+ Free Shipping$550
$700
21% offCostco Wholesale
Visit RetailerGood Deal
Bad Deal
Save
Share
Top Comments
Folks in these discussions like to emphasize that you can get nonstick performance from a stainless steel pan if you learn how to do it, and that unlike nonstick-coated pans, these last forever. Those things are absolutely true.
But those are minor benefits. Getting the pan to be non-stick should NOT usually be the goal. When cooking on stainless, particularly proteins, you want the food to stick at first [youtube.com], to promote the maillard reaction and build a fond. Learning to cook on stainless involves learning to let foods that are sticking continue to cook until they release on their own. It also means learning to make a pan sauce [youtube.com] from all the bits that do stick to the pan. That's particularly where the skillets come into play.
The most flavorful meat dishes I make involve turning the pan into a nearly burnt sticky mess (not burnt -- nearly burnt), then leveraging that mess to bring flavor to the dish. Note: the mess is always temporary. Once you learn to add aromatics and make a pan sauce from the fond, you'll realize that you've also learned how to clean up a sticky, messy stainless steel pan. Just keep it on the heat and add liquid and the fond will release.
I still occasionally pull out the nonstick pan -- it can be a foolproof crutch for cooking eggs or a thin piece of fish -- but they can't build flavors like a stainless pan. In my decades of cooking, the more I've learned, the less I've used nonstick.
I cooked for a family of 4 for 25 years and the 3-quart saucepan was my most-used pan. It's also the pan that fits the steamer insert. I sometimes wished I had 2 of them, and at some point bought a 4-qt saucier to add to the collection.
The lid for the 3 quart saute pan also fits the 8 quart stock pot. The lid for the 3 quart sauce pan also fits the steamer insert.
Fry pans generally don't need lids (the saute' pan or the stock pot are what you'd use for braising), but as you pointed out, you can get one for not much money.
61 Comments
Sign up for a Slickdeals account to remove this ad.
Those 3 pieces alone would cost between $220 - $250 on the factory seconds sale.
IMHO, this is almost a really good deal.
None of the fry pans are non-stick, so you're still likely to be on the hook for a non-stick pan for delicate things like eggs and fish. For this reason, the 8" fry pan is a complete waste.
The 3 qt. sauce pan really ought to be the taller 4 qt. When recipes call for a large sauce pan, the 4 qt. is what you want.
The only lid that might do double duty is the 3 qt saute pan in the 10" fry pan.
The 1.5 qt and 2 qt D3 sauce pans are one diameter and take a common lid. Ditto for the 3 and 4 qt sauce pans, which are wider.
The 6, 7, and 8 qt D3 stock pots all take the same lid, and it's not wide enough for the 12" fry pan.
If you need a lid for the 12" fry pan, you'll have to buy it separately. This lid for the 12" HA (hard anodized) fry pan [homeandcooksales.com] fits the D3 12" fry pan and can routinely be gotten for $15 during the factory sales. Alternatively, if you have a lid for a 12" Calphalon fry pan (hard anodized or tri-ply stainless steel), it'll do in a pinch.
Our community has rated this post as helpful. If you agree, why not thank fis
Fry pans generally don't need lids (the saute' pan or the stock pot are what you'd use for braising), but as you pointed out, you can get one for not much money.
Sign up for a Slickdeals account to remove this ad.
IMHO, this is almost a really good deal.
None of the fry pans are non-stick, so you're still likely to be on the hook for a non-stick pan for delicate things like eggs and fish. For this reason, the 8" fry pan is a complete waste.
The 3 qt. sauce pan really ought to be the taller 4 qt. When recipes call for a large sauce pan, the 4 qt. is what you want.
https://www.facebook.co
The only lid that might do double duty is the 3 qt saute pan in the 10" fry pan.
The 1.5 qt and 2 qt D3 sauce pans are one diameter and take a common lid. Ditto for the 3 and 4 qt sauce pans, which are wider.
The 6, 7, and 8 qt D3 stock pots all take the same lid, and it's not wide enough for the 12" fry pan.
If you need a lid for the 12" fry pan, you'll have to buy it separately. This lid for the 12" HA (hard anodized) fry pan [homeandcooksales.com] fits the D3 12" fry pan and can routinely be gotten for $15 during the factory sales. Alternatively, if you have a lid for a 12" Calphalon fry pan (hard anodized or tri-ply stainless steel), it'll do in a pinch.
My 10-inch finally gave up the ghost after 5 what feels like 5 years (might be longer), which is pretty reasonable in my book.
Yeah, an Oxo or T-Fal might also last the same amount of time. I have an Oxo 12-inch non-stick in my reserve stash for use when my 12-inch All-Clad non-stick is no longer cutting it, which still looks to be a long way off.
I only use silicone and wood utensils and hand wash only, so that helps with the longevity.
Our community has rated this post as helpful. If you agree, why not thank fis
Folks in these discussions like to emphasize that you can get nonstick performance from a stainless steel pan if you learn how to do it, and that unlike nonstick-coated pans, these last forever. Those things are absolutely true.
But those are minor benefits. Getting the pan to be non-stick should NOT usually be the goal. When cooking on stainless, particularly proteins, you want the food to stick at first [youtube.com], to promote the maillard reaction and build a fond. Learning to cook on stainless involves learning to let foods that are sticking continue to cook until they release on their own. It also means learning to make a pan sauce [youtube.com] from all the bits that do stick to the pan. That's particularly where the skillets come into play.
The most flavorful meat dishes I make involve turning the pan into a nearly burnt sticky mess (not burnt -- nearly burnt), then leveraging that mess to bring flavor to the dish. Note: the mess is always temporary. Once you learn to add aromatics and make a pan sauce from the fond, you'll realize that you've also learned how to clean up a sticky, messy stainless steel pan. Just keep it on the heat and add liquid and the fond will release.
I still occasionally pull out the nonstick pan -- it can be a foolproof crutch for cooking eggs or a thin piece of fish -- but they can't build flavors like a stainless pan. In my decades of cooking, the more I've learned, the less I've used nonstick.
https://www.costco.com/All-Clad%2...ue&nf=
Sign up for a Slickdeals account to remove this ad.
Realize though stainless is very different than teflon coated pans. Do some research. I'd still recommend a non stick pan that gets replaced every so often for eggs.