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Old 10-23-2017, 12:42 PM   #1
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New Respect for Stainless Steel

Since I just bought a couple of high-end stainless steel pans (All Clad), I have been cooking stuff previously relegated to cast iron only. I am finding that they cook more evenly and just plain come out better using the stainless. Not much sticking and easy clean-up, too. They go in the dishwasher, too, which is a big plus for me.

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Old 10-23-2017, 12:51 PM   #2
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I have a couple of All-Clad skillets too (10" and 12"). They do a great job whenever I call them into action.
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Old 10-23-2017, 01:16 PM   #3
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I'm another fan.

I only have one Al-Clad but it's a real workhorse, my 3qt. saute pan. I love the high straight sides with more surface area than a traditional skillet in addition to a larger capacity. The higher sides also help cut down on splatter.
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Old 10-23-2017, 02:55 PM   #4
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Love our All-Clad.
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Old 10-23-2017, 02:58 PM   #5
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I love my all clad, it gets used more than anything else.
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Old 10-23-2017, 11:47 PM   #6
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Quote:
Originally Posted by Kayelle View Post
I'm another fan.

I only have one Al-Clad but it's a real workhorse, my 3qt. saute pan. I love the high straight sides with more surface area than a traditional skillet in addition to a larger capacity. The higher sides also help cut down on splatter.
I have this one, too. It's my favorite pan. I use it all the time.
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Old 10-24-2017, 03:30 AM   #7
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My only All Clad is a 12" tri ply skillet, and I use it all the time. I'd say it's probably my highest quality pan.
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Old 10-24-2017, 03:28 PM   #8
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The big test will be tomorrow morning with bacon on the new 12" fry pan. I have been cooking bacon on a square cast iron griddle. The bacon fits it just fine, but I have never been happy with the results, due to uneven heating that caused the bacon to cook in the middle before the edges. That's a problem. I am hoping for better results with the new fry pan and it looks like it will hold six slices. Wish me luck, cooking amigos!
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Old 10-24-2017, 04:07 PM   #9
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Originally Posted by Stock Pot View Post
The big test will be tomorrow morning with bacon on the new 12" fry pan. I have been cooking bacon on a square cast iron griddle. The bacon fits it just fine, but I have never been happy with the results, due to uneven heating that caused the bacon to cook in the middle before the edges. That's a problem. I am hoping for better results with the new fry pan and it looks like it will hold six slices. Wish me luck, cooking amigos!
Have you tried cooking your bacon in the oven? We cook 2 pounds at a time. A half sheet pan will do a pound of bacon shingled in the pan. We roll up what we don't eat right away in paper towel and freeze it.
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Old 10-24-2017, 04:10 PM   #10
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Almost all my cookware is tried-ply stainless of various brands. All-Clad, LeGourmet Chef, Kirkland, Calphalon (or Cuisinart), Tramontina. The best deal was a 12 piece set I bought at Costco.
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