I recently invested in the complete Cuisinart Multiclad Pro line of cookware and several pieces of All-Clad cookware and I'm tempted to get the All-Clad D3 6 qt braiser with rack. Boy did I stumble into the rabbit hole!
Wow, that's a very nice braiser pan. I only have the petite braiser, which is great for cooking small amounts. I might need to add that pan to my collection. Well, thanks for watching
Recently moved into apartment for college & needed some pots. Decided to get myself some nice All Clad pans that I’ll hopefully use for years and years. Picked up a 10” Copper Core Fry Pan, 3 qt D5 Sauce Pan, and a 3 qt Copper Core Sauté Pan.
That's awesome they should last a lifetime only ones I ever had to replace are the non stick. I started buying All-clad since my cooking school C.I.A. used almost all All-clad pans. I figured if the pans are durable enough for a cooking school then they should be great pans to own. Thanks for watching
One more thing to add, I don’t have a all clad wok, but I do have one from another brand. It is a larger size than yours so is great for high volume cooking and another major benefit is VERY easy tossing/stirring of the food. Highly recommended, it has so many applications.
Also the 8 10 and 12 inch frying pans are all great, and yes the sauté pans. The sauté pans are a lot heavier though so I really only reach for those for high volume cooking. In addition I find 8 quart size is great for a stock pot but it looks like you’re cooking for more mouths.
I am a retired chef. 15+ years ago,, I purchased an extensive collection of All-CLad pots and pans. My collection is slightly smaller than the one shown. No roaster, but I have several smaller pots, for heatign pasta sauce, and cooking vegetables for 2-4 people. I still have all of then, except the large non-stick fry pan, which eventually lost most of it's coating. I was smart and lucky enough to see that induction was the future of cooking, and all but one of my All-Clad pans are induction capable. Cannot recommend All-Clad highly enough-you can pass them on to your grand kids! Could nto recommend them higher.
Yes, they seem built to last. Growing up, I remember seeing all the pots and pans my parents would buy start to fall apart until they switched to all-clad, which their collecting is as well over 20 years old and still looks great. Well, thanks for watching
hello, for the saute pan, if you make like a spaghetti sauce and put the lid on, does the lid spout out the tomato sauce and spew the red over the stove? like a sputter? do you know what I mean? some lids lift and sputter and then you get food all over the stove.
Fair enough! I like to have some non stick pans for omelets. luckily no one in my house eats egg white only omelets. I've worked many omelet stations where a lot of guests would ask for egg white only omelets and absolutely no butter.
Unfortunately, the asparagus pot was discontinued. If it's something you really want. You can still find really good condition used ones on ebay or poshmark. It is a very unique item that people don't use that much, so they tend to be in almost new condition.
I know that. I used to make crepes in a regular fry pan. But im sure my cooks that work the omelet station for Sunday buffet would disagree with you. They loved the nonstick pans. And They always hated hearing people ask for egg white omelets with no butter.... now that's going to stick no matter what pan you have. Well, thanks for watching
I recently invested in the complete Cuisinart Multiclad Pro line of cookware and several pieces of All-Clad cookware and I'm tempted to get the All-Clad D3 6 qt braiser with rack. Boy did I stumble into the rabbit hole!
Wow, that's a very nice braiser pan. I only have the petite braiser, which is great for cooking small amounts. I might need to add that pan to my collection. Well, thanks for watching
Recently moved into apartment for college & needed some pots. Decided to get myself some nice All Clad pans that I’ll hopefully use for years and years. Picked up a 10” Copper Core Fry Pan, 3 qt D5 Sauce Pan, and a 3 qt Copper Core Sauté Pan.
That's awesome they should last a lifetime only ones I ever had to replace are the non stick. I started buying All-clad since my cooking school C.I.A. used almost all All-clad pans. I figured if the pans are durable enough for a cooking school then they should be great pans to own. Thanks for watching
Those pans will never wear out. These are the type of quality items that last generations. Just don't over heat and warp them.
That's a heck of a solid start. Way better than I did 30 yrs ago. Add a stock pot and you're set. Good luck!
One more thing to add, I don’t have a all clad wok, but I do have one from another brand. It is a larger size than yours so is great for high volume cooking and another major benefit is VERY easy tossing/stirring of the food. Highly recommended, it has so many applications.
Great tip! i love the wok but the all-clad version is very small. well thanks for watching
Also the 8 10 and 12 inch frying pans are all great, and yes the sauté pans. The sauté pans are a lot heavier though so I really only reach for those for high volume cooking. In addition I find 8 quart size is great for a stock pot but it looks like you’re cooking for more mouths.
yes, I normally cook large volume especially with the stock pot. I make big batches of soup that the family eats for a few days.
I am a retired chef. 15+ years ago,, I purchased an extensive collection of All-CLad pots and pans. My collection is slightly smaller than the one shown. No roaster, but I have several smaller pots, for heatign pasta sauce, and cooking vegetables for 2-4 people.
I still have all of then, except the large non-stick fry pan, which eventually lost most of it's coating.
I was smart and lucky enough to see that induction was the future of cooking, and all but one of my All-Clad pans are induction capable.
Cannot recommend All-Clad highly enough-you can pass them on to your grand kids! Could nto recommend them higher.
Yes, they seem built to last. Growing up, I remember seeing all the pots and pans my parents would buy start to fall apart until they switched to all-clad, which their collecting is as well over 20 years old and still looks great. Well, thanks for watching
hello, for the saute pan, if you make like a spaghetti sauce and put the lid on, does the lid spout out the tomato sauce and spew the red over the stove? like a sputter? do you know what I mean? some lids lift and sputter and then you get food all over the stove.
I've never had that issue... maybe its because i normally heat tomato sauce up in a deep sauce pot. well thanks for watching
Hi, what would you recommend to cook about 3 cups of rice?
5QT Made In Saucier should do it.
Gotta say no non stick for me. The all clad steel is great, my pancakes never stick 😎
Fair enough! I like to have some non stick pans for omelets. luckily no one in my house eats egg white only omelets. I've worked many omelet stations where a lot of guests would ask for egg white only omelets and absolutely no butter.
That french toast bit is a crime against humanity. It’s a custard. It’s supposed to soak in give it some time.
Do they still make that asparagus pot?
Unfortunately, the asparagus pot was discontinued. If it's something you really want. You can still find really good condition used ones on ebay or poshmark. It is a very unique item that people don't use that much, so they tend to be in almost new condition.
@@onesimplechef thank you!
You don't need the nonstick pans to get non stick results...
I know that. I used to make crepes in a regular fry pan. But im sure my cooks that work the omelet station for Sunday buffet would disagree with you. They loved the nonstick pans. And They always hated hearing people ask for egg white omelets with no butter.... now that's going to stick no matter what pan you have. Well, thanks for watching