I really don't understand all of this back and forth about how the exterior of cookware looks after you use it. Isn't what matters in cookware how well it functions, how well it lasts, and how easily the cooking surface cleans up? The exterior is exposed to searing flame or red-hot steel coils and is dragged across ceramic and granite counters. It will show these signs. The easiest way to keep your cookware "beautiful" is to leave it in the cupboard or on your display rack. If one wants to use it, the best thing to do is to make sure the cooking surface (stove top burner) and the exterior of the pan are completely clean each time you use them. If not, the organics (carbonaceous material from food, oil, sauce, etc) will char and discolor the surface. If there is nothing to char, there will be no browning or blackening of the surface. I prefer to let any dribble, splash and spatter just char on the exterior. Years of cooking produce a deep brown patina that reminds me of how much good food and happiness my pans have brought me. If one wants to use the dishwasher, then one has to also come to terms with the possible lightening or discoloration of a surface from the somewhat caustic nature of the detergent. This will not affect the longevity nor the performance to any perceptible degree. Concerning performance, all of the All-Clad pans with stainless steel interiors perform the same with respect to stainability and durability in the pan. The real difference between the lines is in heat transfer performance (how fast they heat, cool, and distribute). Assuming the interior stainless is the same thickness across the different lines, the MC2 will be the fastest in heating, and thus arguably the best, because it has an exterior raw aluminum wich has a thermal conductivity that is about 16 times greater than stainless steel (250 vs 16 W/mK). Next in line would be the LTD that has a thin anodized aluminum exterior coating, which is largely alumina (aluminum oxide) having a thermal conductivity of about 20 W/mk, thus inhibiting heat transfer to some degree versus pure aluminum. The All-Clad Stainless is a tri-ply stainless/aluminum/stainless and thus has much less aluminum than the others and thus lower thermal conductivity. The Stainless is a little better for searing of meats or other large masses because it has a higher heat capacity, but I won't elaborate on that right now. Suffice it to say, cast iron is better in this venue. To make your metallic cookware easy to clean after use, follow these simple steps: 1) with a dry, clean pan, heat on high until a drop of water will ball up and "dance" on the surface (careful not to heat too much, or you could wreck the pan or "flash" subsequent oil). 2) when the pan is hot, coat the interior surface with a high smoke point oil such as sunflower, safflower, canola, corn, or peanut oil. Note, if you want to cook with another oil or butter, drain off or use a paper towel to carefully remove excess oil. The oil addition to the hot pan forms a molecular bond between the oil and the steel and renders it much more non-stick. 3) let the pan cool to the temperature at which you desire to begin your cooking and add the appropriate oil or butter or liquid for your desired meal. 4) drag your spatula as little as possible across the bottom of the pan, especially if it's metal, so you don't disturb the thin layer of oil that is bonded to the stainless surface 5) when done cooking, immediately empty your pan and cool with tap water and a little soap. The high temperature of the pan in combination with the water will do wonders to loosen any stuck foodstuffs.

I agree, the Pearl is too yellow. Still trying to decide between the Antique Parchment and Linen :). I reached a new low as I knocked on doors in the rain, asking if I could hold paint samples up to trim. For better or worse I told the installer we'd use the Teakwood! I felt relieved for about a minute....and then started thinking things like: is it too dark? Is there a PURPLE undertone???? Is the finish too flat? Ha! I might be certifiable! Wish I was someone who didn't care. I might have an ugly house, but I'd be blissfully oblivious :) Well, I guess another option would be having enough money to hire someone like Maria Killam... This line of siding is special order (the warehouse doesn't stock it yet), so we needed to order in advance. I worked up enough nerve to ask our installer (a relative) if the trim wrap was special order, too. It's not, so I have more time to think over the trim color! It's been rainy today and yesterday, so I'm especially glad to have more time since I'd like to be sure I like the trim color when there is some sun. I really wish we could do it all a step at a time - windows installed first, then siding up, then pick a trim color. Seems like it would be easier than trying to envision it ALL. Thanks again for all the help!

The front of the house (with the two large gables) is facing east, which is where the sun comes up in the morning over here. I've attached an image of what the architect has recommended for the exterior, but we would really like to simplify it.

Can you show us a picture of the roof color? Are you interested in possibly removing the awning? I think a pretty mid-tone blue (what shade exactly would depend on the color of the roof) would look pretty, with white trim. For your door, I would consider a navy though I kind of like the way it looks now with the white.