View Full Version : All Clad, Mauviel?
Glock&KimberLady
09-24-2008, 19:57
So, I have old cookware (Revere!) that makes my stepmom gasp every time she visits (she's a true saveur). I've been complaining about having a lack of pots for *this or that* for quite a while now.
Hubby told me to pick out cookware that I like and frigging BUY it. Cost is not really an object. I cook probably 90% of our meals at home, so having good cookware is kind of a must.
So I really like Mauviel, but it's copper and a stone nightmare to keep clean. So now I'm eyeballing the AllClad stainless, as I do.not.ever cook in nonstick and I have a small frying pan and sauce pan in AllClad and they perform stellarly, even on a frigging ELECTRIC stove.
Anyone have a set of All Clad (or Mauviel) and how do they perform for you?
dave_pro2a
09-24-2008, 20:03
I own a bunch of old Revere, and Allclad. I mostly use the Revere for soups. Allclad is harder to clean properly, and isn't supposed to go in the dishwasher iirf.
For frying I use the Costco restaraunt style fry pans (with teflon).
Allclad is nice, but Costco restaraunt stuff is just as functional imho.
Glock&KimberLady
09-24-2008, 20:08
Teflon is the Devil in our house. Won't happen here.
AllClad can't go in the dishy! Oh noooeeeeeesssssssssssss :crying:
Read this if you're not busy for the next hour or so.
http://forums.egullet.org/index.php?showtopic=25717
I think Sitram and Paderno are well thought of too. Or at least they were when I was buying, but I cheaped out in the end.
G36's Rule
09-24-2008, 20:10
Isn't Mauviel copper clad stainless steel? Not sure why it would be any harder to keep clean that regular stainless.
Glock&KimberLady
09-24-2008, 20:13
Isn't Mauviel copper clad stainless steel? Not sure why it would be any harder to keep clean that regular stainless.
Fingerprints and general shputz over time on the copper. I like to pretend I'm a fairy princess in a castle with lots of servants, and I'm not gonna use copper polish on my pots and pans...
btw...the guy who wrote that tutorial about cookware has been at it a long time. Here's a post by him from 1999.
Copper Cookware (http://groups.google.com/group/rec.food.equipment/browse_thread/thread/175f6a83d776a528/f95222ba89da4b26?hl=en&lnk=st&q=slkinsey#f95222ba89da4b26)
Glock&KimberLady
09-24-2008, 20:15
Read this if you're not busy for the next hour or so.
http://forums.egullet.org/index.php?showtopic=25717
I think Sitram and Paderno are well thought of too. Or at least they were when I was buying, but I cheaped out in the end.
That is a heady amount of information. Will read tonight after dinner. Note: I thought my AC pan was a saucepan, it's apparently a curved saute esausee...yeesh.
G36's Rule
09-24-2008, 20:17
Fingerprints and general shputz over time on the copper. I like to pretend I'm a fairy princess in a castle with lots of servants, and I'm not gonna use copper polish on my pots and pans...
Ah, you are worried about appearance on the "outside"... I've never done any cooking on the outside so I don't worry about it.
But then again, I'm not a princess or anything...
All Clad
I collected from open stock. I actually feel cheerful when I pull one off the rack.
My old visionware pots I had since our wedding finally gave up the ghost (I'm glad, they were not great to begin with) and I ran out yesterday, to just pick up some plain stainless pots. ALL I wanted was nothing fancy, made in the USA, stainless, 1 qt, 2qt, 3qt pots. (I have a really nice deep stainless pan my FIL gave me one year for my Bday, so I don't need that at the moment, and I have plenty of everything else to last me til the next century).
ANYWAY, since I didn't want anything fancy, i ran into the debil store (initials may or may not be WM), and I could NOT find anything plain, stainless, made in the USA. ALL the made in the USA stuff had teflon, or something like it. I ended up going to Big Lots, and I could only find ONE POT, a 3qt one, that met the criteria.
If you're looking for higher end, I can't even imagine where to start. Maybe Williams Sonoma?
Why Not Cast Iron???
Imparts great flavor and minerals
Minuteman
09-24-2008, 20:43
I like the old Revereware. Usually it should clean up nicely with steel wool, then use finer grades of steel wool to polish out the scratch marks.
The AllClad is great, but I don't like the copper clad. Their tripple ply without the copper is much easier to take care of and is a standard proffesional cookware line used in most high end resturants. Alluminum center with stainless steel jacket.
I have a couple of AllClads, but mostly I have the Calphalon version of the tripple ply. Same thing for a lot less money. Either one should last a life time.
Get the tripple ply without the copper.
I have to heartily agree with the suggestion of cast iron, the original nonstick cooking tools.
I can cook almost anything with a 10" cast iron skillet and a lid.
If you're looking for higher end, I can't even imagine where to start. Maybe Williams Sonoma?
$$$$+ for the Williams Sonoma markup. I'd watch Amazon and wait for a sale.
For Sitram or Paderno you can buy it here (Along with a lot of other weird kitchen stuff).
http://www.bridgekitchenware.com/
For instance...say you need a 55 qt. French Copper Casserole. You can buy one here for the low, low price of $725. Think of how much pudding you could make in that thing.
http://www.bridgekitchenware.com/browse.cfm/4,4619.html
Glock&KimberLady
09-24-2008, 21:26
I have to heartily agree with the suggestion of cast iron, the original nonstick cooking tools.
I can cook almost anything with a 10" cast iron skillet and a lid.
I have cast iron frying pan, I use it for all kinds of stuff. But I don't want an entire set of cast iron!
Minuteman
09-24-2008, 21:28
I've bought alot of kitchen gear from Macy's, Linens 'N Things and Cooking.com . Watch for sales. Williams Sonoma has all the nice stuff, but always at full retail price.
I have cast iron frying pan, I use it for all kinds of stuff. But I don't want an entire set of cast iron!
You caught me! :supergrin:
I like Allclad, but my favorite stockpot is a stainless steel 10 qt. Faberware unit my wife got me last Christmas. Long term? I guess we'll see......
Calphalon.
Our set is 15 years old and has been used almost daily. Never had a problem. Finish still looks fine.
Is yours the anadized (sp?) Calphalon, Swan?
I had some a while ago, and the finish was shot the hell when I cooked tomato sauce down one weekend. (?)
turbobrick
09-24-2008, 22:06
I really like the All-Clad I bought for my wife for our 5th anniversary. If your concern is the outer appearance, they have a new finish that is still stainless, but with a texture to hide fingerprints and other discolorations on the outside. Its still the same construction, but more forgiving cleaning wise.
I gotta ask..............why is teflon soooo bad? :headscratch:
Minuteman
09-24-2008, 22:35
I gotta ask..............why is teflon soooo bad? :headscratch:
Teflon is a coating. As pan heat up and change shape they de-laminate and crack. Eventually flaking off. The teflon winds up in the food and in your family. Not good for you.
They just don't last anywhere near as long as a good tripple ply pan.
Enamel coated cast iron last longer, but eventually the enamel also wears off.
Tripple ply pans have the aluminum layer on the inside for excellent heat transfer, but are clad in stainless steel for easy cleaning and to eliminate reactions with food.
dave_pro2a
09-24-2008, 22:52
Teflon is a coating. As pan heat up and change shape they de-laminate and crack. Eventually flaking off. The teflon winds up in the food and in your family. Not good for you.
Good quality pans, when used at proper heats, won't do that.
Med heat or lower.
Minuteman
09-24-2008, 22:59
Good quality pans, when used at proper heats, won't do that.
Med heat or lower.
Eventually everyone overheats a pan, even if it's just for a moment.
Even the best coated pans just don't last. My ten year old tripple ply pans still look the same as they did new. I will be able to pass on my tripple ply pans to the next generation. No teflon pan will last a fraction of that time.
Teflon pans do not last. It's just a fact. I have used them all.
oneofthose
09-25-2008, 00:04
I own a few pieces of Viking cookware and really like them.
The pan sides are thick, not just the bottoms.
The "D" shaped handles on the lids are deep enough to grab without my knuckles getting burned on the hot lid. I hate lids with knobs.
The pan handles have a little vent, near where the handle attaches to the pan, that prevents heat from traveling up to where you grab. I can always grab it without a mit.
The pan handles curve up high enough to clear other pans on the stove top.
The only think I didn't like about the AllClad (maybe they've changed) was the handles. They pointed off the pan almost parallel to the cooking surface, and would get hot from neighboring burners. They were also too short for me, not quite long enough to hold with two hands.
Just my .02
23skidoo
09-25-2008, 00:48
G&KL and Mrs. VR; might I suggest a restaurant supply?
http://products.mercola.com/cast-iron-cookware/
gtrcivic
09-25-2008, 07:06
i have a set of All Clad MC2 stainless steel. Love how quickly it heats up and cooks my food evenly. Only negative is the cleaning and the swirly look after being used compared to the 1st time brand new out of the box. My gf/now wife sure likes cooking with it. Her only complaint is that they are heavy and not light like the other cookware we used to have.
If I were going to drop $1500.00 or so on new cookware it would be All-Clad. There's a reason it's still what you'll find in most pro kitchens.
Santa CruZin
09-25-2008, 07:12
<---- Big fan of Scanpan Professional.
Here is a great deal on a full set: Scanpan (http://www.chefscatalog.com/product/21808-scanpan-professional-cookware-set.aspx)
The surface is titanium/ceramic.
I really like Calphalon's non-stick fry pans...but
a) they don't last forever...eventually the teflon does end up flaking off
b) we have the higher end ones that came with a lifetime warranty, and I've had our most heavily used pan replaced twice. The newer ones don't seem to be lasting as long as the original professional series did.
I also have a few cast iron pans and some All-Clad. They all work well for things for which they're appropriate.
Maybe I just don't know what I'm doing, but when making fried eggs, there's just no comparison between a good non-stick pan and anything else.
GreenDrake
09-25-2008, 07:18
Teflon is the Devil in our house. Won't happen here.
AllClad can't go in the dishy! Oh noooeeeeeesssssssssssss :crying:
I have always been an All Clad fan, love it. Calphalon is great as well but for my needs All Clad has always been the best for me. I had a Master Chef set that I really liked as it had the commercial outer finish, not the polished "check out my beautiful cookware" look that we have now. I could care less about finish. Even heating and performance is fantastic with All Clad, reductions, braising, it's all good.
Brown Hawk
09-25-2008, 07:41
I like the Revereware I have, but I hate cleaning copper to make it look shiny and new. I have been looking at this for a replacement:
https://secure.vitamix.com/acb/stores/4/Neova-Cookware-C4.aspx
12 Piece set for $800, so it's not cheap. Other size sets available.
Hawk
Is yours the anadized (sp?) Calphalon, Swan?
I had some a while ago, and the finish was shot the hell when I cooked tomato sauce down one weekend. (?)
Yes, what we have is their anodized commercial cookware. It has a lifetime warranty. I do have one sauce pan where the finish has faded over time. However, this is to be expected, because repeated exposure to highly acidic foods can sometimes cause deanodization.
chuckman
09-25-2008, 07:57
I bought my wife a set of Kitchen Aid non-anondized non-stick...I think it is KA's mid-line. The local store had the set for $450-$500, found it online for about $199 for a 12-piece set. It had great reviews, and she loves it.
I use old Toledo, OH made Calphalon anodized aluminum commercial cookware. Not the newer thinner Chicom nonstick Calphalon (they sold out to Revereware or something). All the smaller pieces hang from a 56" oval rack over my kitchen island. These aren't supposed to go in the dishwasher either, something about the dishwasher soap and the anodized aluminum finish.
I use a trusty old cast iron skillet for cornbread, biscuits, and such.
The All Clad stuff looks nice, but I can't seem to wear out what I've got, so no need to upgrade for me.
Big Bird
09-25-2008, 08:28
FWIW I have about 20 All Clad pans. The stainless/aluminum/stainless model. I think its called LTD...maybe wrong. I've had been buying and using them about 12 years now.
There are some newer--less expensive brands on the market now that are essentially the same thing and I'm sure would perform as admirably. But 12 years ago when I started buying my pots there was nothing like All Clad. Caphalon was the big competition and I had a Caphalon pot and hated it. SO now I have a bunch of All Clad and couldn't be happier.
I was making a pot of rice this Saturday and the munchkin distracts me into one of her projects and next thing I know the smoke alarm is going off. The rice was ruined and the inside of the pot was badly caked with burnt rice/carbon etc. A dishwasher wouldn't fix this... Over to the sink, some Barkeepers Friend, a Green scrubby sponge and the pot looked like new.
I still keep a few restaurant store aluminum pans for eggs as I can't get the AllClad to work for that. Also, I've never found a substitute for a real carbon chinese wok or my favorite cast iron skillets. But in terms of a basic battery of pots and pans you cannot go wrong with All Clad
Forget the overpriced tinned copper stuff. Yes--its pretty and nothing distributes heat like pure copper. But the price/value isn't there and as you already know--maintenance is a drag. Also, the tin lining needs to be re-done from time to time and that ain't cheap either.
I put my AllClad in the dishwasher all the time but once in a while I'll notice a pot isn't as bright as it used to be and I'll break out some Barkeepers friend and a scrubby sponge and in a few minutes its back to looking showroom new--even the 12 year old pans!
Buy All Clad with confidence...
stockshift
09-25-2008, 08:35
I think Sitram and Paderno are well thought of too. Or at least they were when I was buying, but I cheaped out in the end.
FWIW I have a set of Sitram Profisierie (sp?) and they work very well. They're triple layer (steel/aluminum/steel). The only thing they lack is a copper bottom, which I think you can find on Sitram's professional series. I got them on sale so they were cheaper (at the time) than comparable All Clad units. I'm no pro but I do cook every day.
If I were going to drop $1500.00 or so on new cookware it would be All-Clad. There's a reason it's still what you'll find in most pro kitchens.
This is what we did (within a few $$) and the bride is very pleased.
She came to All-Clad through Revere ware, calphalon, and a few other miscellaneous brands.
Good stuff; a bit heavy when you get to the big pieces, but cooking up lobster, corn on the cob, etc requires those big pots.:supergrin:
lonewolf01
09-25-2008, 10:26
I thought I saw where you can put All Clad in the dishwasher??
Here you go after I searched, you can with some: http://www.all-clad.com/consumer-service/frequently-asked-questions/#faq6
All of their stainless is dish washer safe.
I have cast iron frying pan, I use it for all kinds of stuff. But I don't want an entire set of cast iron!
Well bird crap there goes my suggestion Kat honey:sadangel::kiss::hugs:
sweetatergal
09-25-2008, 11:04
My FIL has All Clad stainless and he loves it. Even on his electric stove. They are pricey, but they do work well.
Seem like I've seen the Calphalon with out the coating on them. I maybe wrong though.
Try looking at Khol's, Linen N Things, Bed Bath and Beyond....even check out the kitchen stores if you have an Outlet Mall close by. You can usually get the cookwear at an Outlet Store at a discounted rate and I've not found any problems with them (or any really noticable problems).
Hubby told me to pick out cookware that I like and frigging BUY it. Cost is not really an object. I cook probably 90% of our meals at home, so having good cookware is kind of a must.
My wife and I have used (and got rid of) Revere, Scan-Pan, Calphilon, and lastly All-Clad.
Our All-Clad LTD is nice, but it DOES NOT have an even heat pattern. What I mean is there are hot and cool spot in the pan. Also, with a glass-top stove, the All-Clad IS NOT flat.
If as you say, money is "not really an object" may I suggest you purchase a set of Lustre Craft cookware from West Bend. This is not available in a store, so google it.
This is the stuff that they sell at the home shows, but it REALLY is a much better product. We have had two sets (one for home and one for the RV) for almost 7 years. The stuff is amazing! And it IS DISHWASHER SAFE! Made in America - not China.
No teflon, no aluminum cooking surface. Only stainless steel.
Once you have the best, you won't need any other brand.
Glockerel
09-25-2008, 11:12
La Crueset is the ultimate. It will outlast you. It's porcelain coated cast iron.
Why not just serve up TV dinners? No fuss, no mess. Just throw the leftovers and container away when done. No clean up necessary.
JK
Why not just serve up TV dinners? No fuss, no mess. Just throw the leftovers and container away when done. No clean up necessary.
JK
Umm, let me think:
nasty?
poisonous?
expensive?
did I mention tastes like poo?
As for cast iron-- nothing comes close to that when one does serious griddle work.
Cast iron is demanding as to upkeep, but well worth the effort with griddle work. :thumbsup:
I gotta disagree with you on the maintenance, Sky.
I just let mine cool off, scrape of the crusties with a metal spatula, rinse, wipe down with a paper towel, and put it away. NO soap toches my cast iron.
I have to admit that my stainless stuff is pretty, and for sauces and soups, it's the best, but I do love my cast iron skillets and dutch ovens.
I gotta disagree with you on the maintenance, Sky.
I just let mine cool off, scrape of the crusties with a metal spatula, rinse, wipe down with a paper towel, and put it away. NO soap toches my cast iron.
I have to admit that my stainless stuff is pretty, and for sauces and soups, it's the best, but I do love my cast iron skillets and dutch ovens.
How did you go about 'seasoning' your cast?
I've got four All-Clad pieces, and only one does not sit flat on our glass cook top (the saute pan). More often than not, however, I use cast iron.
I will say that All-Clad has an excellent warranty. I bought a 14" non-stick fry pan back around '92. I treated it with kit gloves, but when I got married in '95, my wife used metal spatulas with it, and by 2006, the Teflon coating looked awful. I think my wife did everything that voided the warranty. I sent it in, fully disclosing how it was treated, hoping they could re-coat it for a minimal charge. Instead, they sent me a brand new fry pan.
How did you go about 'seasoning' your cast?
One of two ways:
Buy a pound of bacon, fry it until it's completely rendered out and let it cool until the bacon grease is solidified. Scrape with a metal spatula until all the crap comes off.
or
Coat with Crisco and bake for a few hours at 425 or so. Time bake is great if your oven has it. That way it will turn off after a set time. You WILL need to leave the house. For a while. Like a movie and dinner. A LONG movie.
Wipe it downn, put it away.
Don't EVER wash these with soap again, and if you use them at least weekly, in a few months you'll have a legacy that your kids will fight for at your funeral.
No Frills McGee
09-25-2008, 18:53
Did you have to use the words hubby and frigging? WHY!!!
I like using Calphalon.....been using for several years now and have no complants. I still have my ole cast iron skillet I use often.
mailman994
09-25-2008, 19:05
I have a set of Costco brand stainless steel cookware. It has a copper bottom and it heats up evenly and can go into the dishwasher. My wife did burn something in one of the fry pans and it stained the pan but it still works. One reason my wife is not the cook!
That said I also have a Rachel Ray non-stick 12 in fry pan, the heavy comercial type.
Glock&KimberLady
09-25-2008, 19:06
Did you have to use the words hubby and frigging? WHY!!!
Because the other F word is forbidden by the TOS and I gotta keep you guys on your toes.
One of two ways:
Buy a pound of bacon, fry it until it's completely rendered out and let it cool until the bacon grease is solidified. Scrape with a metal spatula until all the crap comes off.
or
Coat with Crisco and bake for a few hours at 425 or so. Time bake is great if your oven has it. That way it will turn off after a set time. You WILL need to leave the house. For a while. Like a movie and dinner. A LONG movie.
Wipe it downn, put it away.
Don't EVER wash these with soap again, and if you use them at least weekly, in a few months you'll have a legacy that your kids will fight for at your funeral.
You know, it took me a couple of turns with cast to get it right and I just purchased a new griddle which is already seasoned.
I say this all because I believe the seasoning and proper rinsing is the key to great cast cooking.
Because the other F word is forbidden by the TOS and I gotta keep you guys on your toes.
Ya had me absolutely pirouetting. :supergrin:
Glock&KimberLady
09-25-2008, 19:12
You know, it took me a couple of turns with cast to get it right and I just purchased a new griddle which is already seasoned.
I say this all because I believe the seasoning and proper rinsing is the key to great cast cooking.
I understand in the US, they now use a special food grade wax to "season" cast iron.
Nothing beats the Crisco in the hot oven for the mirrorlike shine...
One of two ways:
Buy a pound of bacon, fry it until it's completely rendered out and let it cool until the bacon grease is solidified. Scrape with a metal spatula until all the crap comes off.
or
Coat with Crisco and bake for a few hours at 425 or so. Time bake is great if your oven has it. That way it will turn off after a set time. You WILL need to leave the house. For a while. Like a movie and dinner. A LONG movie.
Wipe it downn, put it away.
Don't EVER wash these with soap again, and if you use them at least weekly, in a few months you'll have a legacy that your kids will fight for at your funeral.
Excellent information.
I use the Crisco method, but I do it over hot coals on the BBQ grill so it doesn't stink up the house.
I just took possession of an old cornbread muffin pan that had belonged to my 2xgreat grandmother, and my mother was born in '31. Cast iron can last a long, long time.
I understand in the US, they now use a special food grade wax to "season" cast iron.
Nothing beats the Crisco in the hot oven for the mirrorlike shine...
The new one- I cannot recall the company (darn)- used an oil of some kind and it is doing just fine.
This thread has me convinced I am going out to the shed to gather those five or six old, inherited, kettles and skillets, get them sand blasted and re-season them.
I love this place!:supergrin:
One of two ways:
Buy a pound of bacon, fry it until it's completely rendered out and let it cool until the bacon grease is solidified. Scrape with a metal spatula until all the crap comes off.
If you live in the South, you can just buy fatback, or for that matter buckets of Pork Lard. I remember when I moved to Charlotte and went to the grocery store and saw fatback for the first time. it was a slab of white stuff, unrefrigerated. I had no idea what it was, I had to ask somebody at work.
If you don't mind spending quite a few extra dollars you might take a look at Saladmaster cookwear. I've got a set that an ex GF and I bought about 10 years ago. This is great stuff. It's surgical stainless on the cooking surfaces, very easy to keep clean and cooks great. If you use their recommended techniques everything is cooked on low heat after initially being up on high. The coolest thing about this is that if you burn the food that is in contact with the pan the rest is still edible with no burnt taste.
A few years ago, my wife got tired of the hodge-podge of cookware she accumulated over many years of marriage. She did lots of homework and decided on Luster Ware. It is holding up very well, all stainless and made in the USA! You might take a look at that.
GTP
Al Czervik
09-25-2008, 21:04
We got the entire Mauviel set as a wedding gift a decade ago. It probably has cooked 15 meals per week over those 10 years. It has performed remarkably. I wouldn't trade it for anything. I did, however, give up on the shiny aspect of copper long ago. It has a nice patina.
Glock&KimberLady
09-25-2008, 21:24
The new one- I cannot recall the company (darn)- used an oil of some kind and it is doing just fine.
Lodge?
I found some very nice stainless pans at WM, and I bought one or two every time I went there, and now I have the entire set.
They are made by Tramontina (tri-ply clad), and they are nice, sturdy pots and pans. I really like them.
Granted, they are not All-Clad, but, at around $30 per pan, they are excellent stainless cookware, at a good price.
YMMV.
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