All-Clad vs. high-heat
barbara9093
18 years ago
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loriafopiano
18 years agolast modified: 9 years agobarbara9093
18 years agolast modified: 9 years agoRelated Discussions
All-clad slow cooker VS others, any opinions
Comments (23)Save your money. I have two electric slow cookers but the setup I use most is my homemade one that was inspired by the latest high-dollar slow cookers. I use a round cast iron casserole (with lid) on top of an electric skillet. I brown the meat in the casserole on top of the stove first then just move the casserole to the electric skillet for long, slow cooking at a bare simmer. I'm using a Zojirushi electric skillet because I had it but any inexpensive skillet or grill that your casserole fits into/onto should work fine. I wondered if there would be any difference because there is no side heat but if that affects anything I can't detect it. Also, the casserole doesn't cover the whole skillet surface so I'm sure some heat is lost but again, that doesn't seem to affect anything and may even make it easier to get the heat down to a bare simmer. You do have to fiddle a little to determine the skillet setting that produces a suitable simmer but that's easy and a one-time thing - just mark the spot. BTW, if your electric skillet has sides and you can turn the heat down low enough, it's a great place to poach fish. If not, try it in an oval iron casserole on an electric skillet or grill. Once you've poached wild-caught salmon you won't want to fry/bake/broil it again, especially since it's nearly impossible to overcook and dry out the fish. If you like to experiment, try variations on the standard court-bullion as your poaching liquid....See MoreHigh centered All-clad skillet?
Comments (9)Hi gooster, My 11" Proline pan didn't exhibit any crowning, either. I wasn't such a fan of the Silvinox finish. I think I'm an oddball that way, most owners like you love it to pieces. They're excellent pans, that's for sure. I eventually returned it to BB&B and after being without a large skillet for about 6 months, I scored a 12" Henckels TruClad pan (same construction as Spirit, different handle, no Thermolon) on clearance for $50. Score. I agree with you about the Henckels Spirit, they're wonderful. I've got the 3-qt sauté and I've found that for anything not needing much fond (which is a LOT of fried/sautéed stuff), it's better than I ever knew nonstick could be. I saw this week that Henckels has released another 5-ply line, Aurora. It's the same construction as their Sensation line (flat base, 5-ply), but lacks the Silvinox finish. A little lighter than the Proline, with less aluminum, but it should still out-perform most other clad cookware. I wish I could justify adding another frypan to my arsenal. Here is a link that might be useful: Zwilling Aurora...See MoreAll Wood vs. Clad Windows
Comments (19)I am not recommending the following brand, but if it happens to be one you're considering, you might try ordering them through the non-profit boston building materials co-op. I know it sounds crazy, since you're on the west coast, but as a non-profit there is minimal markup compared to what you'd pay to get the windows through other sources. If the deal can be done by phone and email, it would probably save you a lot of money, and the windows would be coming from the factory regardless of where the middle man is located. I have to replace a few non-original windows in my house. I'm pretty far out from ordering yet, so I haven't settled on a supplier, but for price, I plan to consider what the BBMC offers. I could swear they also sell an all-wood window made by a smaller local shop, but I don't see it on their website. Here is a link that might be useful: One brand of all-wood windows...See MoreAll clad 3 ply vs 5 ply
Comments (7)Hi bluephi1914, I only have the 3ply all clad and not the 5. So what I am telling you is just research I have done. The reason they put in the extra layers in the 5ply is for stabilization of the pans (no warping, haven't had that happen with my 3ply) and more consistent, even heating of the cooking surface. The pans also do not heat/cool as quickly as the 3ply. The pans are obviously a bit heavier and cost more. But as far as actual cooking, I don't really read any difference, cooking wise in the 2 pans. HTH...See Moreshaneajohnson
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