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Jan 27, 2002 11:43 AM

copper core All Clad

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I've only recently begun getting stainless pots and pans. LeCreuset and all copper are getting too heavy for me to use on a daily basis. (My 8 1/2" evasee is the largest I use on a routine basis)

I've tried out a couple All Clad pots (stainless) for the last couple months and am considering what to do for the pans (10" & 12"). Will the copper core be that much more responsive than the stainless? I dont like the anodyzed when it marks and dont want to clean the regular aluminum.

Does anyone have experience with this line? Is the copper core worth the greater cost?

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  1. I've got three and they play second fiddle only to my copper pots. The copper sandwich does make a difference. Highly recommended.

    2 Replies
    1. re: Greg Spence

      Thanks. It makes sense it would, but it's good to have confirmation from experience.

      1. re: saucyknave

        Just a note, copper conducts heat VERY fast so I recommend starting off with a bit lower flame than you're used too, these pans are super responsive.

    2. For sauteeing, I prefer my trusty cast-iron frypans.
      For simmering, such as soups, stews, beans, etc., I use a stainless pot with a fairly heavy bottom; you can also use a "Flame Tamer" (at least on a gas burner) to spread the flame more evenly.