RockAndFire
Assistant Cook
- Joined
- Apr 8, 2004
- Messages
- 25
Are any of you familiar with the Kirkland stainless steel cookware line? It's essentially a carbon copy of the Emeril Lagasse All-Clad stainless steel line. I really don't like it. It has like an extra layer of steel on the very bottom, and all it accomplishes is that it takes longer for the skillet to heat up, AND it's more difficult to regulate cooking temperature on the fly! Before I used these pans, I was using a set of anodized aluminum calphalon ones and I positively ADORE those. To make matters worse, my stupid apartment has electric burners : ( Which aren't terrible, but I do miss my gas ones. Sigh.. I do have 1 non-stick skillet that doesn't have that gigantic plate of steel on the underside..
Is there some trick to using these pieces of junk? I'm sure some of you have either these generic "Kirkland" brand ones, or the All-Clad ones.. Part of this post was my need to vent. I'm very picky about my cooking supplies.
Is there some trick to using these pieces of junk? I'm sure some of you have either these generic "Kirkland" brand ones, or the All-Clad ones.. Part of this post was my need to vent. I'm very picky about my cooking supplies.