Post # 1
I registered for a set but didn’t expect to get it since it’s so expensive. However, we got a lot of gift cards–enough so that we can afford to get one of the smaller cookware sets, which is about $475 for 4 pans (some of which have lids).
Is it worth it? How is it any different from the plain old stainless steel Cuisinart pans I have?
Post # 4
I registered for the French classic Cuisinart set of dishes because its like all clad without the price (according to online reviews). I think all clad is just heavier and they don’t stick as much because they are tri-ply
Post # 5
We got Calphalon Tri-Ply Stainless — they have excellent reviews, and from what I understand, they are very similar to All-Clad. They aren’t cheap, but they are MUCH more reasonably priced than All-Clad! Might worth checking out.
Post # 6
@MrsJJC: I got the same set.
I personally don’t like All Clad as the pots are VERY heavy and the handles are a horrible shape that makes it very difficult to move a pot with one hand. I’ve cooked with All Clad so I can say that these factors really steered my choice away from them. Save the money and get some nice sheets instead!
Post # 7
All-Clad are excellent because they have layers of different types of metal, which means they retain heat better than most other pans, and distribute the heat evenly, AND are easy to clean. However, I recently read that this guy Lemme made a scale to determine how perfect a pan was. He used the following criteria:
1. temperature uniformity (will it even out heat spots?)
2. reactivity and toxicity (will it leak gross things into my food?)
3. hardness (will it dent?)
4. simple strength (will it survive being dropped?)
5. low stick rating (will my dinner get glued on?)
6. ease of maintenance (will it wash easily?)
7. efficiency (does it conduct heat well?)
8. weight (can i lift it?)
9. cost per unit (can i afford it?)
Based on these ratings, he developed a scale of 1 to 1000…and tested a bunch of pans…and the highest rated pans (pure cast iron) only got 544. The book I read this is has the following to say about All-Clad: “I’m sure an All-Clad pan would score high on Lemme’s scale in all ways but one: the cost runs to several hundred dollars for a single pan.”
Basically (sorry this is so long!), get pans that you can afford that you have read will conduct heat well. The heavier the better. Nonstick isn’t worth it.
Post # 8
@MrsJJC: Cook’s Illustrated recommends those as highly as they do the All-Clad. The other one that’s up there for them is
TRAMONTINA 18/10 STAINLESS STEEL TRIPLY-CLAD COOKWARE SET, 8-PIECE
lol there’s copy and paste for ya!
Post # 9
My husband is a chef and we registered for a bunch of the Copper Core All Clad pans. He prefers them and uses them often. They are more expensive, but I was a told a registry was for things that you would like that you might not be able to afford yourself.
One suggestion that a salesperson made was to put all the individuals pans and the set on your registry. People may buy you the individual ones and then if you get all the individual ones that come in a set, you can exchange them for the set and keep the price difference to buy other stuff.
Post # 10
I have a set of All-Clads, I love using them but am not a fan of the handle. Aside from All-Clad, I highly recommend registering for a few Le Creuset enameled pots along with a good Calphalon non-stick frying pan to do eggs in.