Help me clear something up with All Clad Please
- B747crew May 1, 2007 10:45 PM
I have posted on the site for information regarding my purchase of higher end cookware but need some additional input.
As several members suggested I did consider Sitram It's just not the right choice for me. The fact that Sitram has a three pc sandwiched base ( SS/Copper/SS ) kind of killed it. I do all my cooking on a gas range always have ... always will. I realize that adjusting the flame to match the size of the pan disc may be the answer for some but that just doesn't make sense to me. Unless the entire bottom all the way out to the edge is covered I see no advantage to having it as there will be hot spots on the bottom edge or sides ( Several folks have said that this is in fact a problem ). Further, though functional, Sitram has a very industrial/utilitary look about it that doesn't appeal to me. The Sitram Cybernox is as expensive as any other high end cookware.
I've boiled ( excuse the pun ) my selection down to All Clad ..... now here is the real question:? Is it going to be Copper Core or Stainless.
Anyone out there have both or experience with them and can comment on the respective advantages/ disadvantages of the two??? A post in the past said that the copper core was so thin as to be ,in reality,useless. If SS is, as has been suggested, just as good as Copper Core I don't want to be paying the price for ????
Thanks for the continued input from the forum
I don't have a definitive answer but I know how you can get one, I think.
Copper is a better conductor of heat, which means that not only will pans made from it heat more uniformly BUT that they will be more responsive to changes in heat -- literally conducting changes in input more quickly to the pan. Copper is also more dense than aluminum -- a give volume of it weighs much more. I have noticed that for the same size pan the copper core pan is heavier than the SS pan by about the same amount as the difference in density -- it is possible that AllClad changes the handle or added thickness of SS or something else, but my guess is that it is ALL THE COPPER...
If the copper is the only thing making up for the additional weight THEN the performance WILL BE THERE. I'll bet AllClad will answer that question.
BY THE WAY, I think the folks who say "it ain't worth the money" are probably a) either confusing CopRChef (which is plated and ain't worth money, as even AllClad says it is for appearance...) b) have not actually tested the pans side-by-side (which I have not done in the same size, but I have compared similar pans and DO THINK that the copper core is more responsive especially with sugar which is what I got the copper core pan for... c) might be talking about COST, as in "for the money you could get tinned copper" like Mauviel, but then you'd have the potential cost of re-tinning(unless your talking about a sugar only pot, which I had until it got borrowed and never returned (thieving bastard...)
If looks are that important, you should considere Demeyere's Sirocco and Atlantis lines. They are gorgeous, and the disc extends all the way to the edge of the base. If you have a gas flame turned up so high that the *sides* of the pan are being heated, you have it too high and are basically just heating up your kitchen.
All-clad doesn't publish (as far as I know) the thickness of the copper or aluminum layer in their pans. Copper is more dense and more conductive than aluminum, so a copper disc can be thinner and still do the same job as a thicker aluminum one. But since All-Clad doesn't tell you how thick their layers are, it's impossible to compare. Most manufacturers don't hide that information.
I can't speak to the copper issues, but I will suggest that the brushed exterior surfaces of the mc2 line are FAR easier to keep clean than the shiny ones.
You really owe yourself a look at Demeyere. Some are clad -- such as the conical sauteuse, and they put the comparable All Clads to shame. Some Demeyere pieces have disk bottoms, so check to make sure you are looking at clad models. Have you considered Mauviel with a stainless lining (tin is the one that seems to wear out) or Falk with stainless lining? Those copper pans are magnificent choices, they work better than clad stainless because they will cool down quickly if you have overheat the contents. I swear by them and they never get hot spots.
re: Sam Fujisaka
Agreed. I have frying pans of seven different materials or combinations of materials (including copper). and don't see any noticeable difference. My only rap against All-Clad is that you have to spend 20 minutes cleaning the frypans after each use.. But the saucepans are fine, if no doubt overpriced.