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

Originally Posted by SirSuturesALot

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As in they will replace your non-stick pan when the coating starts wearing off or what?

Pretty sure that's what I read in Cooks Illustrated. I would imagine AC would be very strict about following their usage instructions though, and you'll pay for return shipping. I could be wrong about all this though, check before you buy I guess.

Another thumbs-up for Tramontina tri-ply, I have a few of these. You can order from Wal-Mart online and they'll ship free to most stores for pickup.

+1 on Cooks Illustrated. A very good starting point.

Originally Posted by Hombre Secreto

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I've worked with them and even running them through a conveyor dishwasher several times... you still had to let them soak with soap or greasecutter if it was really bad. The cooks rarely got back a clean Le Creuset. It mostly depended on the sauce that was being used.

my question is what the hell are they doing with them? I can get anything off of that. If it discolors, apparently you just leave a little bleach in there overnight. But that surface is so smooth that anything comes off.

Originally Posted by Scrounger

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Pretty sure that's what I read in Cooks Illustrated. I would imagine AC would be very strict about following their usage instructions though, and you'll pay for return shipping. I could be wrong about all this though, check before you buy I guess. Another thumbs-up for Tramontina tri-ply, I have a few of these. You can order from Wal-Mart online and they'll ship free to most stores for pickup. +1 on Cooks Illustrated. A very good starting point.
Well you don't have to replace non-stick if you use it properly. Medium heat... if you're making eggs, why would you use any higher? I don't really like non-stick for much else. Some people do fish but you don't get a good crust and the skin doesn't cook nicely.

my le creuset discolors slightly when i cook things like black beans in it for a long time. but i think that's part of the charm.

Originally Posted by SField

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my question is what the hell are they doing with them? I can get anything off of that. If it discolors, apparently you just leave a little bleach in there overnight. But that surface is so smooth that anything comes off.

+1. Over time mine get some slight discoloration, but whatever. One time I even had to steam some pork belly (my usual pan for this was in use), and idiot me didn't check the water level so I ended up with pork fat drippings caked on in a black solid mass at the bottom of the pan. A little water, a dot of soap, and a little soaking and that **** wiped right off.

Originally Posted by foodguy

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but i think that's part of the charm.
that's how I rationalize being an asshole to people, too.

Originally Posted by foodguy

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my le creuset discolors slightly when i cook things like black beans in it for a long time. but i think that's part of the charm.

I just soak it in Method (a product line I actually use for all my cleaning stuff in the house) dish soap and it's gone within 20 minutes. And that really is anything... things like borscht, squid ink, saffron and turmeric... it all disappears.

Originally Posted by gomestar

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that's how I rationalize being an asshole to people, too.

ha! works better for cast-iron.

Originally Posted by SField

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my question is what the hell are they doing with them? I can get anything off of that. If it discolors, apparently you just leave a little bleach in there overnight. But that surface is so smooth that anything comes off.
Searing meat or for an example a cranberry sauce makes them a ***** to clean. The cooks always got **** back stained, but let it go because the dishwasher was getting slammed and you can't have bleach in a restaurant. I don't want to get into a huge debate about this, Believe what you want, man.

Originally Posted by Hombre Secreto

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Searing meat or for an example a cranberry sauce makes them a ***** to clean. The cooks always got **** back stained, but let it go because the dishwasher was getting slammed and you can't have bleach in a restaurant. I don't want to get into a huge debate about this, Believe what you want, man.

why are they searing in them?

Cranberry you need to soak. I can understand that in a restaurant line that isn't convenient, so I see why that's a problem. For a home cook though, non issue.

Originally Posted by SField

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why are they searing in them?

Cranberry you need to soak. I can understand that in a restaurant line that isn't convenient, so I see why that's a problem. For a home cook though, non issue.

Look dude, when the Chef and management decide to change cookware and go with Le Creuset... you don't really question it. Did we like to work with them? **** NO!!

As far as cooking with Le Creuset... not everybody is going to know how to properly use them.

Originally Posted by Hombre Secreto

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Look dude, when the Chef and management decide to change cookware and go with Le Creuset... you don't really question it. Did we like to work with them? **** NO!!

As far as cooking with Le Creuset... not everybody is going to know how to properly use them.

Yea... unless you have a huge dishwash line, they're a bad idea. Very bad idea...

Originally Posted by SField

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Yea... unless you have a huge dishwash line, they're a bad idea. Very bad idea...

But all those colors look cute! Unfucking believable.

Originally Posted by Hombre Secreto

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But all those colors look cute! Unfucking believable.

whoever your 'chefs' are... they are marsupialed.

I have owned and added to my all stainless all-clad. I'm very happy with it. But I have also added a few Le Creuset pieces and would also highly recommend a large one for stews, chili, etc. I also bought two all-clad with non-stick for starches, like fried potatoes.

Plan on using a high quality paste metal cleaner about once or twice a year on the frying pans. That will keep them shinny and remove any residue from burns or scortches.

I looked for all-clad starter sets on sale as a way to get started and to save a lot of money. The look for "specials" that come up on new or unique pieces as a cost effective way to add to your set.

I love how I don't have to worry about damaging them and can just toss them in the dishwasher.

I have owned and added to my all stainless all-clad. I'm very happy with it. But I have also added a few Le Creuset pieces and would also highly recommend a large one for stews, soups, chili, etc. I also bought two all-clad with non-stick for starches, like fried potatoes.

Plan on using a high quality paste metal cleaner about once or twice a year on the frying pans. That will keep them shinny and remove any residue from burns or scortches.

I looked for all-clad starter sets on sale as a way to get started and to save a lot of money. Then look for "specials" that come up on new or unique pieces as a cost effective way to add to your set.

I love how I don't have to worry about damaging them and can just toss them in the dishwasher.