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TypicalYankeesFan t1_ixiq6pt wrote

Can you give a brief description of how you cooked them? I’ve heard conflicting info on how to cook best with stainless steal

43

femifist26 OP t1_ixiqspv wrote

Replying to TypicalYankeesFan (#636,632)

Sure! So we did a bunch of research before buying a SS pan and it seems like there are a few steps:

  1. Make sure to preheat the pan. We heated ours on an electric stovetop at about a 4 (low-medium) for three minutes
  2. Then added some water to see if they would freely move around. They should sizzle and dance and move when you tilt the pan.
  3. Then we added a tablespoon of butter and spread it across the pan and heated it so it was mostly melted
  4. Added whisked eggs and cooked them to our liking, turned the heat off and they slid right out!
  5. Washed with soap and water!
95

lastinglovehandles t1_ixistoo wrote

Our kitchen (work) gets samples of whatever the next best thing pot is in the market. Think Madein, onepot etc. Do you know which one holds up and always dependable? These damn All Clad tanks.

245

TimLikesPi t1_ixiu8vc wrote

All my pots are now All-Clad stainless. I do not even bother with preheating. They are much better than teflon!

Get yourself some Bar Keeper's Friend to polish the cooking surface if it starts showing any marks or sticking.

22

svensendoublebass t1_ixiwpfz wrote

As an avid cast iron cooker, All Clad stainless has a very special place in my kitchen. Few things sear better or cleaner.

Edit: pedantry

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MxRacer111 t1_ixjcgw7 wrote

Love our All Clad... Just don't put them in the dishwasher!

6

Kthung t1_ixjgr30 wrote

Personally I find All-clad handles uncomfortable, especially for larger heavier pans. I am starting to build up a collection of Demeyere stainless steel pans. Handles feel great and there are no rivets on the inside of the pan

11

Girhinomofe t1_ixjhiwp wrote

I’ve been using a pair of D3 Armor All Clad skillets for years. These things will outlast me, 100% certain.

1

JimboBob t1_ixjlkhc wrote

Kitchen Aid makes a great clone. Fraction of the price and same quality. Ive had mine for years and still going strong.

(Correction my pots are Cuisinart!)

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Alosha_13 t1_ixjufn3 wrote

My parents had these pans when I was growing up and I asked for these for my birthday 10 years ago and have never regretted it. Love these pans til the day I die.

3

Vladamir-Poutine t1_ixjxqfo wrote

I hate mine personally, Use my cast iron way more.

2

Diotima245 t1_ixk1f55 wrote

Replying to JimboBob (#639,831)

I can recommend Cuisinart pots as well. I got a stainless steel stockpot at TJ maxx and things a tank. I just don’t like glass covers but finding stainless steel pot covers isn’t common.

5

slawre89 t1_ixk3vkm wrote

I cook a lot. I’ve had a d3 high sided sauté pan from all clad that I asked for and got from my wedding registry. 7 yrs old at this point. I bust it out anytime I cook acidic foods like tomato sauces. It’s gotten a lot of use and still looks brand new. An all clad stainless pan is a must have in a kitchen.

My most used pans:

  • finex 12 cast iron skillet

  • le creuset dutch oven

  • mauviel m’steel carbon steel wok

  • all clad d3 stainless sauté pan

Everyone of these is bulletproof and id recommend to anyone for bifl.

62

InternResponsible119 t1_ixkd893 wrote

Which one has a rounded bottom inside edge for proper classic french omelet making?

1

jarnie19 t1_ixkdvyp wrote

I love my All Clad cookware! Bought it 2 years ago and it’s been worth every penny I paid for it.

1

slawre89 t1_ixkh5ez wrote

Replying to futureplantlady (#643,285)

Mine is the 3 qt tri-ply from all clad. It’s plenty big enough for a family dinner for four people.

Really like to do meatballs or fry chicken parm in it. Kind of my go to pan for Italian cooking. Stuffed shells in it is great as well.

A 6 quart saute pan would be massive. Can’t imagine a house needing/storing that. That size sounds more commercial kitchen to me.

1

CasuallyCompetitive t1_ixkho0b wrote

Replying to bizengineer (#640,560)

They are technically dishwasher safe but they recommend hand washing. I bought them specifically because I hate hand washing dishes. Mine go in the dishwasher and are still holding up well after a few years.

5

MW777 t1_ixkhxk9 wrote

I prefer a good slide in

1

qqtan36 t1_ixkjxys wrote

Replying to femifist26 (#636,687)

I would like to add that it's best to cook delicate things with a metal spatula on stainless steel. That way if the eggs do stick a bit, you can scrape the bottom without damaging the yolk

20

bcopes t1_ixkq4ig wrote

All hail All Clad

5

anoldradical t1_ixkyeop wrote

Did you get this thru the link posted here a few weeks ago? I'm got a bunch of copper All-Clad pieces. Greatest sake ever!

1

_dudz t1_ixkz0kj wrote

Is there a UK equivalent of these pans? They don’t seem to sell over here

1

incasesheisonheretoo t1_ixkzh6v wrote

All clad all day. Bought a full set a few years ago and threw out all of our other pots and pans except for the cast iron skillet. I severely burnt some cheese in one the other night, like smoke detectors blaring and just straight black crud baked into the pan. I thought that I’d ruined it, but a spatula, some barkeepers friend, and elbow grease had it shining like brand new again.

1

LazyDiscussion3621 t1_ixl22r5 wrote

Replying to slawre89 (#641,917)

Interesting!

Should i get one too in my situation: I am currently happy with my three de buyer carbon steel pans, well seasoned and maintained after 2 years of very regular use. We cook at least once a day.

But replacing my cheaper stainless steel sauce pan and sauteuse with all clad might be the next step in a few years, for the acidic things. Now many things stick too much in them even with decent amounts of oil.

And my wife currently has a great non-stick sauteuse that will of course wear out in a few years, but she does not want to use the heavy and maintenance intensive carbon steel.

3

corncob2001 t1_ixl4dzt wrote

Where to buy in 🇨🇦 Canada?

1

GrilledGuru t1_ixlekv8 wrote

Newbie question.

I was under the impression that stainless steel pans where not adapted to things that tend to stick or attach.

For this (specially the eggs), I bought one of those pans with "stone" that are "naturally" anti-adhesive (because I want to avoid Teflon and co).

When I read that your eggs "slid right out", I ask myself "what did I miss".

What is the best choice for cooking stuff that stick ?

3

bmwlocoAirCooled t1_ixlmc67 wrote

When we got married 20 years ago, both of grown ups, we had a myriad of cooking gear.

SWMBO birthday is 10 days after Christmas... so, for her birthday one year, I bought her a starter set of US made All-Clad.

We're now All-Clad al the way. Just works. Easy clean up too. I do not like the teflon stuff, but otherwise, it's 5 by 5 great kitchen gear.

1

MicksMaster t1_ixltciy wrote

Replying to Diotima245 (#641,633)

Confirming. I have cuisinart multi clad and a d5. Both perform the same (great) and both have lasted 7 years so far. I reach for my all clad more solely because of the size (12”).

And FWIW my cuisinarts all came with stainless lids

2

slawre89 t1_ixly0pw wrote

Replying to petula_75 (#648,348)

Because it looks pretty when I set it on the table and serve a beautiful meal out of it.

Why would anyone buy a Mercedes when a Toyota takes you from point A to point B just the same?

17

thesolopolo t1_ixlzy17 wrote

Replying to horceface (#648,553)

That was a genuine question, but apparently this sub doesn't appreciate questions. Butter is high in saturated fats so my question was based on that. Instead of down voting and being sarcastic an educated answer would be appreciated.

You don't need high heat on a non stick pan for frying eggs and you don't need anywhere close to 1tbsp of butter.

−3

femifist26 OP t1_ixm11bf wrote

Replying to GrilledGuru (#646,806)

Hey! We’re actually pescatarian so we eat a lot of eggs and fish so we were skeptical when it came to the stainless steel but my husband wanted to try them because they get rave reviews. We’ve only had it a day but so far it works like a charm if you do the steps!

2

slawre89 t1_ixm12lz wrote

Replying to LazyDiscussion3621 (#645,605)

Tough to say. You definitely don’t need it as your seasoned pans will work fine. You will just find yourself re-seasoning often with acidic foods.

I’ve found that if you leave acidic foods in a seasoned pan for even just a couple of hours once you’re finished cooking it can eat the seasoning off of them. Carmelized onions for example. Got to move to a Tupperware right away

I like to just put the lid on my stainless once it’s cooled down and put it into the refrigerator. It’s nice going stove to fridge to stove/oven to reheat and not worrying about the seasoning.

2

svensendoublebass t1_ixm14ul wrote

Replying to 11B4OF7 (#639,862)

Yeah, cast iron does a good job with that, but I find that SS grabs and releases differently. I like it better for seafood and sometimes steak. Especially when I’m doing a tomato sauce with the fond, SS just works better.

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mcCola5 t1_ixm37ru wrote

Replying to lastinglovehandles (#649,299)

Are you saying their pans suck but their marketing is top tier?

I have been trying to decide for years if I should pull the trigger on all clad or made in. Made in says they are just as good if not better than all clad, for half the price... the consumer reports are good... hard to trust anything these days.

5

BadAndBrody t1_ixm3ags wrote

Replying to thesolopolo (#648,905)

Both butter and lard are nutritionally better for you than seed oils, but you could certainly use less. A tablespoon seems enough to coat the bottom of a large pan, which would prevent sticking better than spotty coverage.

Nonstick pans require special care to prevent the coating from flaking off into your food, but their benefit is that they don't require butter at all if that's your main concern.

2

tallulahQ t1_ixm3m8h wrote

Replying to futureplantlady (#643,285)

I have a Sur La Table 5qt and it’s really big. I also bought it for batch cooking, but I tend to avoid using it for anything else. Definitely regret getting one so large, especially since our place is small

1

BadAndBrody t1_ixm42g1 wrote

Replying to bizengineer (#640,560)

Be careful with the d5 pans in the dishwasher. I don't know if this is true for the d3 as well, but at the lip of the pan, the center layers are exposed and can rust horribly if left to air dry or put in the dishwasher. I read a ton of complaints about this issue when I was shopping around, so I hand wash mine.

3

lastinglovehandles t1_ixm6iam wrote

Replying to mcCola5 (#649,349)

For home use it’ll definitely hold up. In a commercial setting? They’ll bombard you with ads of Chefs singing their praise. Meanwhile they already moved back to using all clad or vollrath.

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Glad_Screen5086 t1_ixm9mai wrote

I love these pans! My parents have a set that's older than me, which is super long compared to the non-stick coated pots and pans.

1

Lummp t1_ixma1by wrote

Replying to RRH12345 (#642,941)

For me, it wasn’t the 5 layer vs 3 layer, it was the handles (both lids and pots/pans) and no drip lips that convinced me to upgrade. WS also allows you to purchase one of the sets then swap out certain pans. (I traded the 8” skillet for the 12” and the 3 qt sauce for a 4 qt pot).

6

turbo_dude t1_ixmbxta wrote

Replying to svensendoublebass (#637,283)

noun
noun: seer; plural noun: seers
1.
a person of supposed supernatural insight who sees visions of the future.
"a seer had foretold that the earl would assume the throne"
Similar:
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medium
spaeman
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2.
ARCHAIC
a person who sees something specified.
"a seer of the future"

9

OutlanderMom t1_ixmf2lm wrote

We got a set of revereware copper bottom pans as wedding gifts. I never could use the fry pan because everything stuck. I tried adding food cold, hot, greased, bare. I’d love to try the AllClad D5 since cast iron is heavy at my age. It really doesn’t stick?

1

PrimordialXY t1_ixmlx1d wrote

Replying to mcCola5 (#649,349)

In my not at all professional opinion, the only things worth purchasing from Made In are the stainless saucier and the large carbon steel griddle. All Clad discontinued their saucier so Made In is the next best thing and their carbon steel griddles are actually excellent value. For everything else go All Clad, Le Creuset (or Staub), and Matfer.

11

lunchpadmcfat t1_ixmovet wrote

I have a shit ton of this dark gunk around where the handle meets the pan. Anyone know how to clean that shit out?

1

zrog2000 t1_ixmqan0 wrote

If you want something just as good as All Clad for about 1/2 as much money, try Misen.

30% off everything for Black Friday, if there is anything left.

1

milesbeats t1_ixmrg5w wrote

So you didn't have to slightly season it first??

Does it have a sort of nonstick on it?

I love the SS pan but if I don't season it each time it stick pretty bad ... Well

It always sticks for my GF

1

SnowyNW t1_ixmvg2m wrote

Anyone know how much it costs to straighten and resurface the inside of these pans? USPS messed mine up in the mail so bad :’(

1

4look4rd t1_ixmvuh9 wrote

Replying to mcCola5 (#649,349)

It’s really hard to make a bad pan, if it’s 3 or 5 ply it’s going to be good. What makes all clad great is that not only the materials are good but they also nail things like proportions and handles.

Take the Misen frying pan for example, it’s very well made but I always reach for my All Clad because the misen’s walls are too shallow.

3

edtufic t1_ixmxxyh wrote

All Clad owner here. Those are the best pans you could ever get. None of that non stick BS. Enjoy and welcome to the club.

1

hexiron t1_ixn2dpe wrote

Replying to slawre89 (#648,649)

Luxury cars have far more performance and convenience features than other budget automobiles beyond aesthetics.

It's not a really good comparison to these pans, where the massive price disparity is just aesthetics. It's also a fallacy to act like anyone can't use a lodge at the table and serve a beautiful meal from it - it's done all the time in magazines, ads, shows, blogs and in homes.

5

sweetawakening t1_ixn4lq0 wrote

Wait wait wait. You can fry eggs in a stainless steel pan??? 🤯 Does this work for any quality pan? Does it degrade with time like nonstick???

1

ARM_rn t1_ixn6xhe wrote

Replying to infiz (#652,593)

We just did this and spent about $500 after dealing with crappy Teflon for years. Got a 3qt saucepan, 7qt pot with built in strainer, and a 10” and 12” sauté pans with lids. All D3. Stainless. They were listed as having “packaging damage” but arrived in pristine condition and would have cost over $1000 otherwise. Great deal and hopefully we’ll never have to replace any of them!

2

havoc1942 t1_ixn74n8 wrote

We have used these for 17 years and they are still in new condition and work incredibly well.

1

WukongSSJ t1_ixnbfua wrote

I don’t have to wish you luck. Your food is automatically perfect every time now. Congrats.

1

Materva t1_ixnnjzd wrote

I have the copper core line and I love them! They are not non stick though so I need to use a lot of butter for the eggs to not stick

1

hopped t1_ixnsfnc wrote

Replying to bizengineer (#650,178)

I've had a full set of d5 for 13 years, since their release, have nearly exclusively cleaned them in the dishwasher except for times I've used barkeeper's friend, and not carefully.

No rust. No damage.

Don't listen to anyone who tells you to baby these pans. They're bomb proof and will probably outlive me (and I'm not old...).

1

hopped t1_ixnszeu wrote

Replying to Kthung (#639,253)

The d5 are wider and more comfortable than the d3, but yea they still aren't amazingly comfortable. I generally use a towel to grab them which is good practice anyway.

1

PotajeDeGarbanzos t1_ixp1qai wrote

Replying to morningdew11 (#660,406)

No, sorry. I’m in Finland and wanted something that is made in EU with 30 yr guarantee. I googled Hestan and it seems some of their lines are made in Italy. They could be nice, as long as there is no coating. Pay attention to rivets (do they bother you or not) and thickness. Proline is 4,8 mm. (Takes time to heat, too) The Silvinox treatment on many Demeyere items is nice feature.

2

Laoscaos t1_iy1e7ee wrote

Replying to hexiron (#719,991)

Maybe my stove just doesn't have a high enough heat rate, but I find searing requires a heavy pan as the stove doesn't heat fast enough for a good sear. My stainless steel can do it, but it also cost 10x as much as cast iron and still doesn't have the same heat retention.

1

hotdish81 t1_iy8qa3b wrote

Replying to mcCola5 (#648,747)

I have a couple Made-in items, an 8x8 enamel and an 8" saute pan. Both were won at the Austin Food and Wine Festival, they're nice but at their price point I prefer AC, LC, and Lodge.

One thing I don't like is that I think they use their name to confuse customers in believing their line is "made in" the united states... But it's not.

1

Electronic_Goose_584 t1_iyb03bn wrote

Replying to OutlanderMom (#650,814)

I have the D5’s, and you should know that they are quite heavy, but not as heavy as cast iron. I’ve seen many comments that the D3 are much lighter, if that’s helpful.

I’ve only had sticking issues when I first started cooking with them, until I got a feel for my temps, as I was using cast iron exclusively before trying stainless steel. I much prefer the AllClad now, and only use the stovetop cast iron to sear beef.

2