All-Clad Copper Core

[TheHoff]

Originally Posted by edmorel

+1 on the Mauviel, I have a lot of the All Clads Ltd that I purchased at a Kitchen supply store for real cheap but at retail the value is not there. They do yeomans work but I am slowly switching over to mauviel.
Check out Demeyere from Belgium; I have a saucier and a 12" saute -- copper core, stainless outside -- and they are phenomenal. http://125west.com/Demeyere_Sirocco_Cookware.html http://www.demeyerecookware.com/default.asp?SLID=1

 

[kronik]

I have All-Clad Stainless as well, but Mauviel has been calling my name for quite some time. I put mine in the dishwasher; that was why I bought them as opposed to LTD or MC. To each their own. I would not buy copper-core, though I like them aesthetically.

Hoff, you're killing me with all of your fantastic kitchen wares. I WILL have some Kramer knives. Damnit.

 

[TheHoff]

Originally Posted by kronik

Hoff, you're killing me with all of your fantastic kitchen wares. I WILL have some Kramer knives. Damnit.

I get yearly family teasing because nearly all of my gifts are kitchen related... as if I'm the housewife. That Kramer knife is silly sharp; it leaves a smooth edge on a carrot like it was cut with a laser.

 

[GQgeek]

Originally Posted by robin

Care to share the site? I've always purchased mine from Amazon or from my local kitchen store in their big annual sale, but I wouldn't mind saving more on some pieces.

http://www.cookwarenmore.com/

 

[spence]

Originally Posted by GQgeek

http://www.cookwarenmore.com/
It's a good thing they have a return policy. Some of the seconds I've seen I wouldn't want...that being said I do own 2 which you'd never know...

-spence

 

[itsstillmatt]

Originally Posted by spence

I've got some Bourget copper and it rarely gets used. They are just too heavy and bulky for my small kitchen. It's nice to have the 3qt evasee though for sauces and other likeminded tasks.

The best bang for the buck cookware I've found it Sitram Catering. Copper performance at 1/2-1/3 of the price.

-spence
We've got a ton of Bourgeat (literally

) and use it all of the time. For anything other than a skillet, I think it is unbeatable.

 

[spence]

Originally Posted by iammatt

We've got a ton of Bourgeat (literally

) and use it all of the time. For anything other than a skillet, I think it is unbeatable.
I'm sure it's all brilliantly polished as well

-spence

 

[eg1]

Paderno and Le Creuset for me, thanks.

 

[GQgeek]

Originally Posted by spence

It's a good thing they have a return policy. Some of the seconds I've seen I wouldn't want...that being said I do own 2 which you'd never know...

-spence

My dealings with them were very good. I requested on item which they didn't have in stock and they emailed me telling me they did have what I wanted, but that they were more damaged than the usual little scratch. I believe I went with a different size. Everything I received from (about 10 items) was pristine. Most suffered VERY minor blemishes on the exterior of the pot. The biggest scratch i saw was about half a centimeter. Still, I look forward to owning some copper.

 

[GQgeek]

Originally Posted by eg1

Paderno and Le Creuset for me, thanks.

Le Creuset is good for some things but horrible for an all-around saucepan with which you need quick responsiveness to changes in heat. A good sauce pan or saute pan should either be thick aluminum or copper. This is not so important for stock pots.

 

[itsstillmatt]

Originally Posted by GQgeek

Le Creuset is good for some things but horrible for an all-around saucepan with which you need quick responsiveness to changes in heat. A good sauce pan or saute pan should either be thick aluminum or copper. This is not so important for stock pots.
No, it is great stuff all around. Are you so good a cook that you really need quick response to heat change?

 

[GQgeek]

Originally Posted by iammatt

No, it is great stuff all around. Are you so good a cook that you really need quick response to heat change?

I find it very useful for sauces, especially when doing anything involving butter. Of course, I have a double boiler for things like hollandaise. It's not that I am so great, but it definitely makes it easier to get better and more consistent results. I can't imagine using an enameled cast-iron pot for saucemaking.

 

[itsstillmatt]

Originally Posted by GQgeek

I find it very useful for sauces, especially when doing anything involving butter. Of course, I have a double boiler for things like hollandaise.
I hate double boilers. I learned to make Hollandaise by just moving the pan on and off of the heat.

 

[GQgeek]

Originally Posted by iammatt

I hate double boilers. I learned to make Hollandaise by just moving the pan on and off of the heat.

That's what I did until i got a double boiler.

I find this requires a bit less focus, which is good since I am usually doing many things at once in the kitchen.

 

[kronik]

Is Demeyere Atlantis worth the 100 dollar premium over All-Clad Stainless? We need 2 new frying pans.