"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Thread Tools Display Modes
Old 12-15-2006, 10:55 AM   #11
Senior Cook
Join Date: Aug 2006
Location: Central Texas college town
Posts: 192
Hi Nick,

That is a lovely copper "dream pot." I got mine years ago, when the dollar was in better shape.

According to All-Clad, you will void the warranty instantly if you put any pans other than the stainless line into the dishwasher. Probably the other lines (except the LTD) can be put into the dishwasher with nothing other than cosmetic consequences. To some people, pretty pans are important, especially at All-Clad prices.

TexanFrench is offline   Reply With Quote
Old 12-15-2006, 11:44 AM   #12
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,901
Originally Posted by Andy M.
I disagree. The SS outer shell is much more durable than the aluminum for the very reasons you cited - aluminum is a soft metal and scratches and marks easily. Also, SS inside and out makes the pot dishwasher safe, as aluminum turns black in the DW due to a chemical present in DW soap. The SS line is the only All-Clad line that is DW safe.

The fact that it's shiny bright is just an added benefit.

Durable and easy to clean and keep looking nice.

Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-15-2006, 11:46 AM   #13
Sous Chef
Nicholas Mosher's Avatar
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Oh, for some reason I thought it flew apart into a million pieces of something...

Yeah, I guess some people like the 'purty shiny exterior. I just like it to cook well!
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 12-15-2006, 11:47 AM   #14
Assistant Cook
Join Date: Sep 2005
Posts: 30
I've got a set of the All-Clad copper core and some pieces of the SS. I'm no professional, but I've not noticed a cooking difference between the two.

If/when I add pieces, I will add SS pieces.

RajunCajun is offline   Reply With Quote
Old 12-15-2006, 12:00 PM   #15
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
the copper on all clad , daniel bolud, or cia lines of cookware gives very little boost to the performance of the pot. As tex said above...a 2.5mm copper pot will respond like a race hourse out of the gate. Mauviel, Falk, Dehillerin, etc are the copper to go for.

All clad SS is induction ready with magnetic properties. Otherwise I agree the MC2 for the price is the winner. A few pieces are only made in LTD etc.
Robo410 is offline   Reply With Quote
Old 12-15-2006, 12:02 PM   #16
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
the alkalai of dishwasher soaps stains copper, raw aluminum, and removes the dark anodizing dye. CAlphalon also has such a warenty waiver.

Robo410 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:48 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.