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Does this really work with All-Clad traditional SS saucepans?

I bought a coupld of all-clad saucepans years ago before d5 was introduced. I sometimes wish my 2qt saucepan had a curved/rolled rim like d5 which makes slow pouring easier.

I found this product at Amazon.com a couple of months ago, 'Silicone Slip-On Bowl Pour Spout", which seems good to add to the all-clad 2qt saucepan and the 1qt saucier I have.

Anyone used this already? Worth $10? I am wondering if someone could give me a feedback as there is only one negative review saying it does not work despite the good concept. Thanks.

http://www.amazon.com/RSVP-Silicone-S...

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    1. re: ThreeGigs

      AFTER adding the shipping charge at the check-out, it actually costs slightly MORE than Amazon.. but thanks anyway. Do you have this? Do you like it?

      1. re: ThreeGigs

        In the photo of the first one (http://a248.e.akamai.net/f/248/38435/...), it looks like the scrambled eggs are up over the far edge, which makes me think it will leak and be difficult to clean.

      2. I don't have one of these, so I can't give any feedback, sorry. It looks like the mixing bowl in the ad for this thing might be rolled. What does your pan edge look like now? Is it straight up? I don't know if that slight difference might affect the fit.

        I say, if you really dislike the pouring edge now, spend the $10.

        22 Replies
        1. re: Eiron

          Thanks Eiron. I found other reviews, too. The pan in the picture has a rolled rim. I am afraid this might slip away from the staight-up side of All-Clad saucepans. Maybe, no one so far talked on this gadget here would imply something ....

          http://www.seriouseats.com/2010/06/ga...

          1. re: hobbybaker

            I think there's also a trick you can do with a spoon when pouring to get it to pour more cleanly. Does anyone know how to do it?

            1. re: blondelle

              Are you refering to laying a spoon across the pot and then pouring so the liquid runs down the spoon into the intended container? This is something I learned in chemistry lab, you place a glass stirrer across the open top of a beaker and pour the liquid towards the stirrer which hangs beyond the edge of the beaker, and the liquid runs down the end of the stirrer instead of down the side of the beaker. Obviously this was much easier with a beaker than it will be with a pot, but I could see where a round handeled spoon could work for this. Or (option #2) I have no idea what you're talking about.

              1. re: blondelle

                Yeah, learned in high school chemistry lab...just put the handle of the wooden spoon against the edge of the saucepan as a 'guide' for the liquids. The liquid will run down the spoon handle, and not dribble down the outside of the pan.

                1. re: ricepad

                  Easy trick. Although I am sure you used a glass rod and not a spoon in your chemistry class. :P

                  1. re: Chemicalkinetics

                    Thank you guys for the practical suggestion from chemistry class. I think it is a good idea if the liquid inside is not so hot.

                    I thought this gadget would be useful for pouring hot liquid like soup, milk, cocoa, and etc from my All-Clad saucepan and saucier.

                    1. re: hobbybaker

                      If you are concerned about hot liquid from a safety stand point consider in chemistry class, we were pouring acids and other chemical mixtures that you wouldn't want to have touch you.

                      1. re: mikie

                        Mikie, what I thought about is a steam from hot milk etc, not actually touching the liquid itself. but anyway, thanks. Just hoping someone used this will appear as it appears like to sell like a hot cake base on the review in the other site than Amazon.... Otherwise just wait and see if this will come to BBB etc.

                        1. re: hobbybaker

                          Yep, didn't think about steam, you don't want a hand holding the spoon over the pot when there is steam coming off.

                    2. re: Chemicalkinetics

                      Hey, I went to a school where the Home Ec class and the Chemistry class had to share space, supplies and materials!

                      ;o)

                  2. re: blondelle

                    I've read that pouring liquid over the back of a spoon is supposed to keep it from splashing (it works with limited success for me) , but I don't know if that would help hobbybaker. Maybe it would allow faster pouring, which might keep it from running down the outside of the pot?

                    1. re: Eiron

                      That is a different trick than what mikie is talking about. I think you are talking about pouring liquid on the back of a spoon to "break the fall".

                      The following is a poor drawing, but it more or less illusrates what mikie and I were thinking.

                      http://www.sciencetoolbox.com/article...

                      As for hobbybaker's Pour Spout, I don't see any problem with it. The only question I have is that how wide can that clip accomodate. Can it handle a thin-wall pot and a thick-wall pot?

                        1. re: iyc_nyc

                          :P No. I just grab something on the web. I like to think I can draw better.

                        2. re: Chemicalkinetics

                          I think either way the methods might not work well with hot liquid because the steam can burn your hand. But l like the creative thinking of guys and your drawing, too:)

                          1. re: hobbybaker

                            Hobby,

                            No no, I wasn't suggesting this to you. I was merely telling my buddy Eiron that he was thinking about another technique.

                            It is NOT my drawing. I can draw better. Stop making fun of me.

                            1. re: Chemicalkinetics

                              I find the drawing nice. dissapointed it is not yours:)

                              1. re: Chemicalkinetics

                                Well now you're on the hook to show us what you're capable of. We'll wait for that drawing.

                                1. re: iyc_nyc

                                  Very funny iyc_nyc and hobbybaker. Back to hobbybaker's original question. Obviously, I have no real hands-on experience with these pour spouts. I would suggest you to send an email to ask the manufacturer/distributor about the range of cookware these pour spouts are designed for. Looking at them, I think they may able to bend a little, but not a lot, so there is an optimal range of bowls/pans which they can accommodate. If the curvature of the pour spout is mismatched with the cookware, then the liquid will pour out in all funny directions, making the original situation worse. I am attaching two cross section diagrams which show-cases potential mismatching.

                                  On the other hand, the pour spouts are not super expensive and they are bound to work with some of your cookware (maybe not all), so maybe you can just get one.

                                  P.S.: I didn't make these diagrams to show my drawings. My real hand drawings are just too awesome.

                                   
                            2. re: Chemicalkinetics

                              I don't think that will stop the liquid from dribbling down the side of the pot though. That's why my two AC saucepans are the reduction or windsor ones that have the pouring lips. I also have the James Beard or ragout pan that also has a lip. It's 4.5 qts. and replaces the straight sided 4 qt. saucepan, as well as the 3 qt. saucier with lip and helper handle. Hate when what you've just cooked runs down the side of the pan when pouring. Makes a mess as well as wastes food. You can always use a larger ladle to get most of it out and then do a fast pour of the rest where it won't dribble down the side.

                              1. re: blondelle

                                The straight side doesn't bother me for the larger saucepans (larger than 3qt) because I use a ladle often anyway. When I used those pot for boiling vegis etc, I don't do slow pouring anyway. But especially for smaller pots I find rolled/curved rims are nicer. I somehow don't like the windsor type (especially the smaller AC) as I don't feel it as stable/balanced as with normal shaped saucepans - especially when I pour. Maybe it comes from the AC's narrower handle combined with the shape of the windsor. but it is might be my personal preference, too. I still like my AC 2qt SS suace pan because it is really a great shape. Deeper than the usual 2qt or 1.5 qt saucepan of other brands which prevents tipping.

                              2. re: Chemicalkinetics

                                Chem, I was actually responding to blondelle's comment, as this is the only other "pouring trick with a spoon" that I know of.

                                But I'm glad you thought otherwise. The resulting banter regarding your artistic abilities has been most enjoyable.

                                I stand with iyc_nyc.... ;-)

                      1. Hi, guys - thank you for your comments and thoughts again. I just want to follow-up.

                        I actually bought this gadget last week. Well, it does not perfectly fit - inside curve of the pot - and there is some liquid left after I pour out, but there are no spills while I pour. I used it with hotwater, connsome soup, milk etc but not yet tested with thick liquid such as a potage soup etc.

                        Overall, I am happy with my purchase for $5.95. Finally, my AC tradisional SS saucepans, 3qt, 2qt and 1qt saucier have pouring spouts!