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Since writing this post I've cooked bacon with no problems although now I'm a fan of Jimmy Deans pre-cooked bacon that just needs microwaving. The ajax didn't hurt the pan at all but I still use BKF when it needs it.

Yes that is true, the "buy 4 pots, get an additional 20% off" is the normal monthly sale but 2 or 3 times a year they have the 20% off any item sale. I get an advertisement in the mail when they have it. Too bad you missed it last time.

Over the last couple of years I've bought pieces from Cookware & More during monthly sale specials for 20% off any item. The last one was in October 06, I bought a 10" fry pan then. The sales always start at the beginning of the month and last one month. As best as I can guess the 20% off any...

you know I actually have an answer about the term french oven but I've decided to keep it to myself since no one here seem's to give a **** what I say anyway. hahahah !!!

As far as I know anodized aluminum in non reactive. Cleaning SS can be a bit of a pain if your anal retentively clean like me ;) When you cook with SS it will leave little imprints on the cooking surface. Like when boiling water you may see some discoloring and little round bubble marks. Salt...

I've bought several irregular pieces from Cookware & More too and am very happy with them. I did buy a couple of 1 qt. saucepan's without lid's last year from CutleryAnd More that are made in China, they we're on sale for $20.00 a piece and seem just as good as the AC made in America. When I...

From The AC website: All-Clad NonStick Cookware features not just a coating but a revolutionary, reinforced system for professional grade nonstick cooking. Beneath the nonstick cooking surface is All-Clad’s unique triple-ply construction for maximum heat conductivity: a layer of 18/10...

The instructions do say NOT to use above medium heat. If I was your sister I'd say you bought the pan. hahaha

I have the 7 qt' Flame round french oven from Caplanduvall and love it. Everytime I use it I wish I had always had it. I recently bought a Red 2 qt. french oven from CutleryAndMore and it's perty too. I have a few baking dishes in Red and a little 8 oz. petite casserole in Red. I'd really liked...

I just find it strange that Emerilware rated so high when it is not AC's top of the line, I dont work for All-Clad. And I trust Cook's Illustrated comparison over Consumer Reports.

I personally dont think much of that Consumer Reports Comparison. Emerilware is made by All-Clad, it's cheaper in price yet they didn't even include the AC in the comparison. Cook's Illustrated rated AC's SS and nonstick #1. Maybe Consumer Reports considered AC's price was too high and left it...

All-Clad nonstick is lifetime warranty and from what I've read isn't made the same as other nonstick. I have two and like them alot. I think most people dont read the directions that say nonstick should not be used above medium heat. I try to use SS mostly but the nonstick is cool to me anyway.

Congratulation's :) I have several pieces of AC most of it are irregulars that I've bought over the net. I've been to the Tramontina site looking at maybe buying an 8 qt. stock pot mainly for spaghetti. But I really dont need it I have a cheap SS I've had for years that works ok. From everything...

thanks for that great response. Tells me zero.

How is it that All-Clad nonstick was not even mentioned and the uncoated was ranked low? Cook's Illustrated test's ranked both they're favorite pans.

From what I've read Pam will leave a film on the cooking surface. I've never used it on my SS. You want a small amount of food to stick to the pan to build a fond to make sauces with. Though Im sadly lacking on the technique. The main thing about SS is not to fiddle with the food before it...

Barkeepers Friend is essential because you'll eventually get spots that are a pain and it works great on SS. I bought a 8" AC nonstick a few months ago to be my goto egg pan but since learning (mainly at this forum) to use SS I prefer to use my 8" ACSS for eggs.

Copied and pasted Goodweed. It gets cold in Texas too ;) Thanks

Hi Shannon, Joe T. Garcia's in the stockyards is a good restaurant. I like "Mexican Inn" sometimes. My dentist says "Mi Cocina" is great and shes used to french cuisine. *oh la la* There are so many little restaurants I've read reviews on in the "Fort Worth Star Telegram" Weekend edition that...

The few times I've cooked pancakes I've used a cast iron griddle. Well seasoned preferably. You can find these at Walmart cheap. Look for the brand "Lodge" they're supposed to be good.

I love pea salad and thats very similar to my mom's recipe. I dont know all the ingrediants she uses but I know she has used canned peas. I love autumn, Thanksgiving and pea salad.

:idea: I've finally learned how to make a good egg in my SS frying pan without it sticking. I made two just practicing and they were great. :chef:

lol, I read everything fine Goodweed. Always great help.

Thanks y'all.

Will putting tap water into a medium heat All-Clad SS pan that is essentially dry warp it, and can it break cast iron or Le Creuset enameled cast iron? Like your cooking something and the oil is used up and you add tap water to finish cooking, should you add warm or hot water instead?