1. Welcome to the new Styleforum!

    We hope you’re as excited as we are to hang out in the new place. There are more new features that we’ll announce in the near future, but for now we hope you’ll enjoy the new site.

    We are currently fine-tuning the forum for your browsing pleasure, so bear with any lingering dust as we work to make Styleforum even more awesome than it was.

    Oh, and don’t forget to head over to the Styleforum Journal, because we’re giving away two pairs of Carmina shoes to celebrate our move!

    Please address any questions about using the new forum to support@styleforum.net

    Cheers,

    The Styleforum Team

    Dismiss Notice

buying new cookware... all-clad? which line? anyone use it?

Discussion in 'Fine Living, Home, Design & Auto' started by pg600rr, Sep 21, 2010.

  1. pebblegrain

    pebblegrain Well-Known Member

    Messages:
    2,215
    Joined:
    Jan 24, 2010
    Location:
    USA
    IMO you should not buy a bunch of cookware at once, even as few as 4 pieces. You will almost certainly buy something you don't need or you will realize you wanted something else instead. All-Clad is overpriced, but the funny thing is, I have never heard of a serious cook ever say "you know what, my AC is good but I think I will trash mine and move up to ____". All-Clad is good enough to keep forever. In fact, I bet this is why they made the D5 line - carefully designed to be something for AC lifers to upgrade to. All-Clad MC is the best value and has massively thick aluminum. The exterior is not that attractive though. Copper Core is a horrible buy. Stainless is a good compromise between price, usability and cleanable exterior If you are really about fuckall and splurging you should look at Falk http://www.falkculinair.com/
     
  2. GQgeek

    GQgeek Well-Known Member

    Messages:
    17,933
    Joined:
    Mar 4, 2002
    Location:
    Canuckistan
    Don't entirely agree with above... Don't buy too much, I agree, but 4 pieces is too much?

    I started with the 3.2qt. SautÃ[​IMG] pan (9.75"), 3.5qt. And 1.5qt pots, and a 1qt. Saucier and an 8qt. For soups. I use all of it all the time. Someone that cooks really simple stuff mitt do without the saucier but sometimes I find it essential...

    I agree that copper core is a poor buy. I looked into it once and the copper doesn't make up a big enough % of total thickness to really get the benefits.

    I live mauviel for copper but falk is lower maintenance and a bit cheaper iirc.
     
  3. edmorel

    edmorel Well-Known Member

    Messages:
    25,667
    Joined:
    Mar 10, 2006
    Location:
    NYC
    Bought my All Clads Ltd like 18 years ago, have at least 14-16 pieces and they are still going strong.
     
  4. pebblegrain

    pebblegrain Well-Known Member

    Messages:
    2,215
    Joined:
    Jan 24, 2010
    Location:
    USA
    Well maybe 4 pieces at once is not excessive. But the OP made it sound like he was very inexperienced at cooking.

    But I've evolved from using a 10" stainless skillet to cast iron, and from a 3 qt saucepan to 4 qt. and 2 qt. Also, I almost never use a giant stockpot.
     
  5. Milpool

    Milpool Well-Known Member

    Messages:
    921
    Joined:
    Jan 30, 2010
    I use my stockpot so much that I'm considering buying another one. And, I think this one will be bigger.
     
  6. SField

    SField Well-Known Member

    Messages:
    6,278
    Joined:
    Oct 19, 2008
    I use my stockpot so much that I'm considering buying another one. And, I think this one will be bigger.

    It makes me happy to hear that people make a lot of stock at home. I think it's very important for a variety of reasons. If everyone started doing things like this I think the obesity crisis would at least be halved in this country.

    How big do you have now?
     
  7. Milpool

    Milpool Well-Known Member

    Messages:
    921
    Joined:
    Jan 30, 2010
    It makes me happy to hear that people make a lot of stock at home. I think it's very important for a variety of reasons. If everyone started doing things like this I think the obesity crisis would at least be halved in this country.

    How big do you have now?


    12 qt. I figured that was plenty for a single guy. I'm wrong. The amount of effort it takes to make stock (or even many types of soup) is such that I should make much larger batches and freeze it. As it is, if I make a batch of stock, it is usually gone within a week or two, unless it was from something less common than chicken/beef/vegetable.

    Most of my stock is made from vegetable scraps that I trimmed from carrots, onions, celery, leeks, etc anyway, so it is very cheap to make. A ziploc bag in the freezer holds the scraps until I'm ready to make stock.
     
  8. pebblegrain

    pebblegrain Well-Known Member

    Messages:
    2,215
    Joined:
    Jan 24, 2010
    Location:
    USA
    I use my stockpot so much that I'm considering buying another one. And, I think this one will be bigger.

    That illustrates my point.
     
  9. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    It makes me happy to hear that people make a lot of stock at home. I think it's very important for a variety of reasons. If everyone started doing things like this I think the obesity crisis would at least be halved in this country.

    How big do you have now?

    +1.
     
  10. impolyt_one

    impolyt_one Well-Known Member

    Messages:
    14,457
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    I have a kitchen in my rented studio that is probably on par with a a very small Parisian/European studio kitchen - range with 2 gas burners, a fridge, that's it. A few cabinets, to hold stuff. I've bought one of these newfangled all-in-one convection/microwave/grill/ovens (it actually looks quite nice) that are popular here in Asia and I've had to put it in the corner of the living room, no space.

    I threw out tons of junk cookware and am starting from scratch for the most part, to start incorporating quality.

    I've got a a LC marmite, a pyrex tri-ply stainless saucepan, and a cheap tefal set that has a detachable handle; it's a nested nonstick set of a small wok, a skillet, and then an omelette pan, with a couple lids to fit all, which suits my needs quite nicely. Otherwise, I have a Japanese omelet pan, and a traditional Korean casserole crock, and I have more than enough stuff for cooking; I've cooked for 8 or 9 people with far less stuff than that which I listed.
     
  11. pebblegrain

    pebblegrain Well-Known Member

    Messages:
    2,215
    Joined:
    Jan 24, 2010
    Location:
    USA
    You can cook well with almost anything. Shit, my parents used to have the worst Reverware thin stainless pots with no aluminum whatsoever, and they cooked fine.

    The point is you will probably replace all that stuff once or twice in the next ten years. And during the ten years, you will still have to use that stuff.

    I knew a guy in college (before websites, mind you) who bought 3 pieces of all-clad (10 inch skillet, 12 inch saute, 3qt saucepan) and has still, to this day, never replaced any of them. What's the difference? Well, he's been able to use the finest cookware for over 20 years, while you've been using something else.
     
  12. gomestar

    gomestar Well-Known Member

    Messages:
    19,383
    Joined:
    Oct 21, 2008
    Location:
    NYC
    my stock pot is an 8 quart aluminum thing purchased for $30 from Bowery Restaurant Supply. It has served me very well.
     
  13. edinatlanta

    edinatlanta Well-Known Member

    Messages:
    25,411
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    Well, he's been able to use the finest cookware for over 20 years, while you've been using something else.

    Perhaps the douchiest and most pretentious (unintentionally) thing posted on SF ever.
     
  14. pebblegrain

    pebblegrain Well-Known Member

    Messages:
    2,215
    Joined:
    Jan 24, 2010
    Location:
    USA
    Perhaps the douchiest and most pretentious (unintentionally) thing posted on SF ever.

    fitting, because All-Clad is absolutely pretentious
     
  15. SField

    SField Well-Known Member

    Messages:
    6,278
    Joined:
    Oct 19, 2008
    fitting, because All-Clad is absolutely pretentious

    Really? What is it pretending to be?
     
  16. pebblegrain

    pebblegrain Well-Known Member

    Messages:
    2,215
    Joined:
    Jan 24, 2010
    Location:
    USA
    pretending to belong in the cupboard of anyone who has ever watched Emeril beyond the first commercial break
     
  17. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    WTF are you guys talking about? There is both better and worse cookware than all clad, FWIW.
     
  18. SField

    SField Well-Known Member

    Messages:
    6,278
    Joined:
    Oct 19, 2008
    pretending to belong in the cupboard of anyone who has ever watched Emeril beyond the first commercial break

    really? I always thought of All Clad as very good standard stuff... I don't think it's even really marketed at like space age shit... just a good reliable brand that pros and amateurs alike use.
     
  19. Milpool

    Milpool Well-Known Member

    Messages:
    921
    Joined:
    Jan 30, 2010
    My only problem with all-clad are the handles. I can deal with them the little bit I grab them when I'm cooking, but when I try to hold the pan or pot while scrubbing it, those handles are horrible. Worst angle ever.
     
  20. JustChris

    JustChris Well-Known Member

    Messages:
    460
    Joined:
    Sep 9, 2010
    Yep, that's my problem. Quality and durability are fine, and the price isn't that bad, especially if you can get them on sale, but I just don't think (for me personally) that they're very comfortable to use. My brother has a few pieces that he's been using for over a decade and he loves them, but whenever I've cooked over at his place I try to avoid using them.
     

Share This Page

Styleforum is proudly sponsored by