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what "r u" cooing with?

susielynn's picture

Calling all opinions.. I am treating myself to new pots/pans. I have a Jenair electric glass cook top.I really loathe electric cooking but my kitchen can not be retooled for gas. What's your opinion on All Clad stainless..favorite pots/sizes ..I have calphalon set now and I do not like it. I do like the glass covers but AllClad doesn't offer that. Thanks for your help...Happy Holidays

kathymcmo's picture

(post #56608, reply #1 of 25)

When I read this thread title I think it was going to be a corner-worthy discussion ;-)

Although I'd be more interested in who people are cooing with than what.

Glenys's picture

(post #56608, reply #3 of 25)

I'm surprised the grammar police didn't jump in ignoring who's cooing for the rest of the title. Let's give them a minute.

Edited 12/1/2009 8:29 pm by Glenys

susielynn's picture

(post #56608, reply #11 of 25)

So sorry for the lack of a k...I was interested in an opinion of cost/performance of All Clad as the price is much more than other brands. If someone has All-Clad, I was interested in an opinion on saute pans vs sauce pans /sizes etc...Again, so sorry that I rattled the spell checkers.

MadMom's picture

(post #56608, reply #14 of 25)

I have AllClad and I love it.  Got a lot of mine from which sells "irregulars" although I have yet to see any blemish or other mark which might indicate that.  They often have sales, and usually do a "make your own set" promotion. 

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Glenys's picture

(post #56608, reply #2 of 25)

I'm always wondering why people like looking at all that condensation when they know what's in the pot 'cause they put it there. Not to mention, heat and light are not a good combination when one is conscientious about mineral depletion in cooking vegetables.

PeterDurand's picture

(post #56608, reply #4 of 25)

<<Not to mention, heat and light are not a good combination when one is conscientious about mineral depletion in cooking vegetables.>>

The light (along with heat? or separate?) bit got my attention. I would like to know more about that.



Edited 12/1/2009 8:43 pm by PeterDurand

Glenys's picture

(post #56608, reply #5 of 25)

SHOOT, SHOOT, SHOOT- I meant vitamin, not mineral. . Decades ago when Corning/Pyrex was introducing the new generations of transparent glass cookware. Dieticians commented about light and heat deterioration; not usually an issue with old bamboo steamers etc until B&D came out with an electric steamer. Same comment.
I think I checked McGee for this too. Will report back.

Or should I say, on a SCALE of 1 to 10.......

Sorry, just stirring the pot.

Edited 12/1/2009 9:31 pm by Glenys <!-- GLENYSMORGAN -->

Edited 12/1/2009 9:34 pm by Glenys

BillHartmann's picture

(post #56608, reply #7 of 25)

Unless you are cooking outside in the bright sun for a month continuously I don't see where the light through a glass lid would have any measurable effect on the food.

If the food was that photo reactive you would lose a significant amount from the time you dished up a plate until it was finished.

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Glenys's picture

(post #56608, reply #8 of 25)

Not light reactive, the combination of light and heat together.

MadMom's picture

(post #56608, reply #9 of 25)

I ain't about to argue with you, no matter what you say!

Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

susielynn's picture

(post #56608, reply #13 of 25)

I have found that many steamed veggies change to a brighter/deeper color as they cook. Checking the color gives me an idea of how done they are without lifting the cover and allowing the steam to escape.

Glenys's picture

(post #56608, reply #15 of 25)

It's always interesting to find what others do in their daily cooking. I rarely "steam" vegetables, opting instead to skillet sweat/steam them or if I'm doing them in large quantities, I'll blanch/flash and steam warm them in an open skillet, so it's rare that I use a lid for any vegetable.
So I'm guessing, that when you're bringing the water to boiling, before you add the steamer with vegetables, the glass lid isn't hot or dripping.

cyalexa's picture

(post #56608, reply #6 of 25)

I like the glass lid on my stock pot as it allows me to see how vigoroulsy the contents are simmering/boiling. It's a Tramontina. Most of my sauce and saute pans are AC stainless and I like them but they are the first really good pans I've had so I can't comment on how they compare to other good quality equipment.

susielynn's picture

(post #56608, reply #12 of 25)

I appreciate your response. I am not familiar with this brand. I will check it out.

eatdrinkmanwoman's picture

(post #56608, reply #10 of 25)

I like a variety. Le Cusinent, cast iron, copper, all-clad, calphalon. Having said that, I have gas but they all serve a purpose and I love them all

Wade's picture

I have been shopping for new (post #56608, reply #16 of 25)

I have been shopping for new pots also. I was somewhere and someone made the comment that there was some testing done and that Tramontina score a close second to Al Clad. I have not been able to find this study or test myself, but it did make myself scratch my head when you examine each of them. Can't tell a hill of beans difference in them and when you read the construction and materials used it is the same too. Just something to think about, of and Tramontina Gourmet sets sell for about 200 buck for 12 pieces too.

Gretchen's picture

Tuesday Morning online has a (post #56608, reply #17 of 25)

Tuesday Morning online has a couple of very nice sets of pans on sale right now for a very good price.

thecooktoo's picture

I believe that report was (post #56608, reply #18 of 25)

I believe that report was done by Cooks Illustrated, and I have since picked up one Tramontina pot...cannot tell the difference between it and allclad...less than half the price.


jwest's picture

On the Tramontina pans, Cooks (post #56608, reply #19 of 25)

On the Tramontina pans, Cooks Illustrated has done several ratings and lists. The issue from last July had a listing of what the magazine called "Essential Kitchen Equipment." Their first choice on many pans was All-Clad with other brands as close seconds. They liked Tramontina as a runner up to Le Crueset for enameled cast iron. (I think the original review was in the January 2007 issue). The May 2009 issue was the one where Cooks Illustrated opined that Tramontina stainless was comparable to All-Clad in performance and design for a whole lot less money.

Anyone looking for non-stick cookware might want to look at the Circulon Premiere Professional set that Costco is now selling for $200. These are heavy annodized pans with thick induction-suitable bases and they have glass lids. I got a set at Christmas and have found that they heat very evenly and are comfortable (for me) to use. They have glass lids. Circulon claims the pans can be cleaned in dishwashers, but I'm reluctant to do that with nonstick. My most frequently used pans are an All-Clad Stainless saute pan (10 inch/3 quart model), an All-Clad stainless 5 quart saucier/saucepan and a Le Creuset dutch oven. Like the previous poster, I bought my All-Clad pans from Cookware-n-more. The site has twice yearly clearance sales when you can get even better prices.

Glenys's picture

I really never know why (post #56608, reply #20 of 25)

I really never know why people are reluctant to put nonstick in the dishwasher, when the water washing over the surface, not rubbing it. If crystal can go in, why not nonstick?
From what I've seen, Circulon may oxidize a bit on the exterior in the dishwasher, depending on the water/dishwasher/soap combination. Newer formula dishwasher detergents may be better, unless they're the phosphate-free-but-higher-in-bleach variety.
I have some nonstick that's more than twenty years old, all gone through the dishwasher, likewise with my All-Clad NS (promotional freebee to me; I'd never buy AC NS).

jwest's picture

Interesting. Do you use (post #56608, reply #21 of 25)

Interesting. Do you use liquid or powdered detergent in your dishwasher?

The reason I ask is that I've always used the powdered detergents and just assumed they were abrasive. On that assumption, I don't put my good knives in the dishwasher, don't put in any of the china with the gold trim, and haven't put nonstick pans in, either.

The Circulon nonstick pans clean up so easily, though, that there's no need to run them through the dishwasher. Actually, I don't use non-stick pans for the kind of higher-heat cooking that would gunk them up to the extent that a dishwasher is needed. That kind of cooking is what I use the All-clad pans for. And, for those times when the dishwasher doesn't get the All-Clads sparkling, it gets them pretty close so that they only need a quick pass with some Barkeeper's Friend.

Gretchen's picture

Sterling (good) knives (post #56608, reply #22 of 25)

Sterling (good) knives shouldn't go in the DW because of the heat. It may compromise the solder in the handles and loosen them. I put my good china in, but cut the dishwasher compound 'way 'way down. It isn't so abrasive as it is caustic.

Glenys's picture

I use whatever is available (post #56608, reply #23 of 25)

I use whatever is available that's phosphate-free so sometimes liquid and sometimes pellets or powder. Top of the line or brand name DW detergents have been modified over the last decade to be more enzyme-active and work in conjunction with the rinse agent. This is why manufacturers of better dishwashers encourage scraping, not rinsing the dishes.
I don't use BKF because it scratches; for polished exteriors I use a bit of oven cleaner. Interiors I use elbow grease.
I wash all my Creuset in the dishwasher, even the goose pot. I've found I can wash my French copper with iron handles/nickel lining on the china/crystal cycle of the Miele.
Gold or silver rimmed china is a bit of an exception because it's applied rather than fired on. I do my silver in the dishwasher, including knives, but mine aren't as old as Gretchen's (from the Thirties) so the construction isn't the same as old British sterling.

Gretchen's picture

And I do too, Glenys, ( the (post #56608, reply #24 of 25)

And I do too, Glenys, ( the knives) and have never had a problem--mine is only from the 60's. It is my sis-in-law (and others) that say that--for the same time. I did not know about the difference in construction.
But no more than I use my fine china, I find I can cut the detergent 'way down and it hasn't hurt it.
I do have some everyday mugs that had a gold rim, but even they have a "little" left after many years of washing!! I didn't mind if it was removed too much.

Glenys's picture

I admit I'm bad at (post #56608, reply #25 of 25)

I admit I'm bad at remembering monikers, so I always check to see if I've slipped up. Your history says five years a member, so I hate to seem repetitive in my replies, they're meant for newcomers. As you may have noticed, I've said pretty much the same thing before.

Now that I'm on to new appliances with a few new and old pieces to try, maybe I'll have something new to report. I'd like to try the new All-Clad against Demeyere.