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Jan 24, 2010 12:04 PM

All-Clad d5 vs. Le Creuset

One of the d5 aluminum layers is said to retain heat making it similar to cast iron. I would be very interested to see the same dish cooked in d5 and Le Creuset. I'm just wondering if this extra layer of aluminum whose main purpose being there is specialized to retain heat, can compete with cast iron in this task. Any thoughts?

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