All Clad copper core non-stick
I am admittedly a novice, but we recently had a housefire and I am wanting to add some nice cookware to my kitchen. I was looking at a skillet by all clad that is copper core and non-stick. It's pricey, and I was just wondering opinions on it. I recently purchased a Staub enameled skillet and have cooked pancakes in it. They stuck and I am having a hard time cleaning it because I'm afraid of scrubbing too hard or letting it soak too long. Any recommendations?
If you don't mind venturing into seasoning etc... take a look at cast iron and carbon steel stuff. If you want nonstick, just buy some regular T-fal. Ceramic is also decent and getting quite cheap now. Don't give up on that Staub skillet, but remember you do have to use a bit more oil than you'd think with enamel, and I wouldn't use that for pancakes (I prefer cast iron for those).
< I was looking at a skillet by all clad that is copper core and non-stick.>
The lifetime of a nonstick cookware is largely dictated by the nonstick surface. It is its weakest link. As such, any improvement beside the nonstick layer will have no effect on its lifetime. Unless cost is not a big factor for you, I won't recommend All Clad nonstick cookware. They will last just as long as a $20-30 nonstick pan.
If you want to look for longer lasting nonstick pan, then you are better off looking at Scanpan. It is also expensive (not as expensive as All Clad). Here, Scanpan improvement is on the nonstick surface, therefore these pans do last a bit longer. Is it worth the extra cost? That is up to you to decide.
As for your Staub, you definitely do not have to worry about soaking too long. You can soak it in water for days if you want. In term of scrubbing, you do not want to do any hard scrubbing. You can scub it with plastic or wood utensils, but not metal. You can also use the traditional "salt and oil" scrubbing which is the goto method for bare cast iron and bare carbon steel cookware:
Thank you both! That makes sense about non-stick. So, if I want a copper pan, don't go for non-stick. In terms of the staub, literally clean it with salt and oil? I'll have to look that up...sorry for my ignorance! If I do get a non-stick, what do you think about le cruset's m'cook line of non-stick. Sort of the same deal...won't last long enough to make it worth while? Thanks again!
< So, if I want a copper pan, don't go for non-stick>
Yeah, or vice versa. If you want Teflon nonstick, then you don't need a copper based cookware.
< In terms of the staub, literally clean it with salt and oil?>
Yeah, use about a 1-3 teaspoon of salt, a small amount of oil (like 1 teaspoon of oil), and a piece of papertowel (folded). The salt acts as a abrasive. Hard enough to remove many food buildup, but soft enough not to crack your Staub enameled. The oil act as a vehicle or lubricant.
< If I do get a non-stick, what do you think about le cruset's m'cook line of non-stick. >
Probably not worth it in my opinion. Again, it really has to do with your disposable income. For some people, cost is not a huge issue.
Hi, Recky: "So, if I want a copper pan, don't go for non-stick."
Well, I would put it this way: Unless you are wealthy, don't spend a lot of money on a nonstick pan. It's a matter of economics, because the linings wear out.
OTOH copper pans--if they are thick enough--are at least as good as the thick cheap aluminum I recommend. Our friend timirvine has a Mauviel straight-gauge copper frypan that has lasted him a very long time. So if you *don't* mind paying to replace a $$ copper-based nonstick when it needs it, no problem. I do not know if the M'cook linig is the same as in tim's pan.
I'm sure the A-C is a nice pan. Bear in mind that, for most people, nonstick coatings do not last as long as most people expect. If you baby it (no DW, low heat, no metal utensils, just eggs/crepes, etc.) you *might* get around 5 years' usage. Would you feel you wasted money if you only got 3?
I dislike the idea of "disposable" cookware, but this is the one area where it might make some sense--consider getting a cheap, thick aluminum nonstick skillet from a resto supply store and replacing it when needed.
As for your Staub, three things. One, the black interior enamel is very tough; I wouldn't worry too much about scrubbing (but no metal scrapers, etc.) or soaking. Two, these enamel coatings are intrinsically pretty sticky. Three, your Staub will stick less if all you do to wash is a salt/oil scrub. These linings do "season" somewhat, and the way you know you're doing it right is if they start looking more cruddy brown than black. For these (and most other) pans to work their best, one needs to change the way one thinks about 'clean'.