Landshark 
Wine Labeler
Posts: 3727
 | | 07-07-2004 04:48 AM |
| I have gone all AC except for a few pieces, I kept my Calphalon non-stick omelette pan, got rid of the rest. I have a few Le Creuset and Lodge cast iron pots and pans for things the AC stuff cannot do.Just started adding some Mauviel copper pans because they cook so well. The Mauviel are very heavy but very responsive because they are 2.5 mm thick solid copper with stainless steel liners. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13802
| | 08-03-2004 01:09 PM |
| Quote:
Curious...What is so hard to clean with the All-Clads?
Anyone? Anyone? Buehler?
I am more interested now, since Mrs. TJ and I treated each other for our birthdays to eBaying some All Clad (a 10 piece MasterChef2 series offering) for relatively cheap moola. Looks great and can't wait to ditch some of my old stuff and start using this.  | | | www.roguefood.com -- www.cellartracker.com | |
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jason
Napa Valley
Wine Addict
Posts: 6983
| | 08-03-2004 06:02 PM |
| I finally purchased a set of All Clad Ltd. Wow what a difference between these and the Caphalon One. I burned the first two things I cooked becuase I was cooking at the same temp I would have on the Caphalon. I am happy with the all clad, so thank you everyone for the advice. | | | |
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ChangeMe
Barrel Filler
Posts: 1475
| | 08-03-2004 08:43 PM |
| TJ, the All-Clad are not hard to clean. I have many pieces of every line except copper-core (Jones or Kimber might be able to comment on the copper-core, but since it is mostly SS exterior, I can't see it being any different).
The MasterChef 2 stuff is particularly easy to clean. The brushed exterior doesn't show many scratches and generally ages well. Get some Bar Keeper's Friend soap powder. That is what All-Clad recommends to clean the pans, and damn if it doesn't work well.
Alohaj, great choice! Enjoy... | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 08-03-2004 08:44 PM |
| No problem cleaning mine at all. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13802
| | 08-03-2004 09:22 PM |
| Quote:
TJ, the All-Clad are not hard to clean. I have many pieces of every line except copper-core (Jones or Kimber might be able to comment on the copper-core, but since it is mostly SS exterior, I can't see it being any different).
The MasterChef 2 stuff is particularly easy to clean. The brushed exterior doesn't show many scratches and generally ages well. Get some Bar Keeper's Friend soap powder. That is what All-Clad recommends to clean the pans, and damn if it doesn't work well.
Alohaj, great choice! Enjoy...
Grazie, rb. I'll keep my eyes open for that soap stuff. I took a chance and cleaned one of the out of the box pots last night and it looks fine. Looking forward to blowing up the kitchen on a big meal to break these in. Woo-hoo!  | | | www.roguefood.com -- www.cellartracker.com | |
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Budman
Philly Suburbs
VinoCellar.com Extraordinaire
Posts: 23752
| | 08-03-2004 11:30 PM |
| chicken thighs!!!... and spinach salad | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7124
| | 08-22-2004 09:49 PM |
| Ok, I'm taking the All-Clad plunge. Are the copper core the ones to get? The Cop-R-Chef ones look cool but I think that they would be harder to keep clean. Anywhere to get these at a good price? Everyone here local has them for full retail. Just re-read thread, cookware and more for seconds look like a great deal. Anyone buy there?
Thanks. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13802
| | 08-23-2004 12:20 AM |
| CWG-- I didn't buy from there, but I am very happy with my All-Clad stuff. The pots and pans just heat up so evenly, even with my crappy 35 year old electric coil cooktop. | | | www.roguefood.com -- www.cellartracker.com | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7124
| | 08-23-2004 03:07 PM |
| I just can't decide if I should buy retail, or save some cash and buy the "irregular" ones. I am hoping to see if anyone has bought the "seconds". | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7124
| | 09-07-2004 04:53 PM |
| Made the leap to All Clad copper core this weekend. Marshal Fields had a sale....
I bought the 7 piece set. I think I'll try the "seconds" to fill out the set. They look too nice to cook with, I don't want to get them dirty... | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7124
| | 09-14-2004 12:47 AM |
| Just used them for the first time tonight on veal marsala. Outstanding! | | | |
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ChangeMe
Barrel Filler
Posts: 1475
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13802
| | 09-17-2004 04:08 PM |
| All-Clad Masterchef, IMO, rocks, RB. I love my new pots! | | | www.roguefood.com -- www.cellartracker.com | |
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ChangeMe
Master of Wine
Posts: 11169
| | 10-02-2004 11:45 PM |
| I asked a few chefs at restaurants we frequent about this. The concensus was Calphalon One, non-stick of course. We bought the whole set a week ago and they're great, though I probably will still use my cast iron chickencooker when I need to smoke some peanut oil. | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7124
| | 05-30-2005 07:05 PM |
| I've had my All Clad Copper Core pans for almost a year. And they have been really hard to clean. Any fat (butter) that burns a bit is impossible to get off. Until today! Run, don't walk, and buy some Dawn Power Dissolver. It works like magic. | | | |
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kimber
Barrel Filler
Posts: 1259
| | 05-30-2005 08:28 PM |
| CWG, thanks for the advice. I own the Copper Core as well but haven't encountered the issues you describe. I'll buy some Dawn to err on the safe side.
I really really really love the Copper Core. Such an amazing difference from the no name stuff I used to own. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13802
| | 05-30-2005 09:30 PM |
| Nice tip CWG. I have masterchef all-clads and I have not had the problem you describe, but I'm filing the info away, too. | | | www.roguefood.com -- www.cellartracker.com | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7124
| | 05-31-2005 06:43 PM |
| I don't know what I'm doing that is giving me problems with cleaning these. I don't cook with real high heat, but I must be doing something different than everyone else, because these are hell to clean.... | | | |
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rjs3
NJ
Barrel Filler
Posts: 1124
| | 06-01-2005 05:00 PM |
| I've found that the new Calphalon One pans are much better/heavier than the old non-stick. Just food for thought. | | | |
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