Quote:
Originally Posted by Culverin
Hmmm, that's true.
What do you use at home?
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my workhorses are a 10" calphalon triply french skillet and 10" calphalon nonstick. im looking to add a 2qt and 3qt all clad saucepan and a cuisinart 12qt stainless steel stock pot or a calphalon 12qt anodized aluminum stockpot. cant decide which would be better. definitely not going to go all out with an all clad stockpot because they're like 400 dollars. i have a few cheap saucepans and stockpots that im using right now in the meantime. btw, i've worked with all clad cookware before and i just didnt like the handles. they're super narrow and i understand that its probably because you're supposed to use them on gas ranges with side towels all the time, but its just really awkward to hold normally. anyone else agree with this?
anyway sadly i can talk about cookware all day but gotta get back to work
Quote:
Originally Posted by lowside67
I have started collecting the basic All-Clad tri-ply stainless series and have been extremely impressed with them. They feel great in the hand and I have been very happy with their performance - even heating throughout, the frying pan I have has great response to adjusting the flame, etc. I have been picking them up on sale for the last year or so (have 3 pieces now - heavy bottom pot, frying pan, and small saucepot) and will continue to do so as I find good deals.
I do not put my pans or knives in the dishwasher, despite both being labelled dishwasher safe. The MC2 is pretty comparable to the tri-ply stainless in my understanding, it is the outside finish that makes it not dishwasher safe and while they look great, they have been more expensive where I have been looking!
-Mark
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oh god... huge facepalm to those who put knives in the dishwasher.