(Closed) All Clad

posted 8 years ago in Gifts and Registries
Post # 3
Member
548 posts
Busy bee
  • Wedding: August 2009

LOVE my stainless steel! It’s well-designed and durable, and the absolute standard in cookware. In the first couple weeks of being married, I got really hung up on keeping it shiny and new-looking, and that was silly – it discolors the first few times you use it, and gets little scratches when you whisk sauces or use metal utensils, and that’s fine – they are pots, not home decor. The only thing you need to avoid is letting grains of salt sit on it – salt will corrode the steel.

Post # 5
Member
511 posts
Busy bee
  • Wedding: January 2010

Maybe one or two nonstick pans for the occasional omelet or pancakes- otherwise stick with stainless! Stainless will make you a better cook- you can brown foods much better and that will give you more flavor. When in doubt just remember to cook slow and low!

Post # 6
Member
7174 posts
Busy Beekeeper

Have you seen their new d5 pans?  oohh lala!!  They make me swoon. 😉  Stainless all the way!

Post # 7
Member
399 posts
Helper bee
  • Wedding: September 2009

I love the LTD with the stainless interior (or non-stick).  The hard annodized exterior stays “nice” looking longer than the shiny stuff and the hard annodized exterior is very tough.  You can clean it with Comet if you get something super stuck on it.  For the Stainless (interior or exterior), making a paste of baking soda works wonders for getting off stuck on stuff without scratching the metal.

I agree with Arancia on getting a couple of non-stick fry pans, but it is less critical for saucepans and stuff you will mostly have liquids in.

Post # 8
Member
828 posts
Busy bee
  • Wedding: March 2010

Oooh my Future Mother-In-Law just bought us the 10 pc D5 set for Christmas! I ADORE them!

I knew I wanted stainless because you’re really not supposed to put nonstick in the dishwasher, and I’ll be damned if I’m going to handwash pots and pans every night. Plus I know the stainless will last for 20+ years, and nonstick hasn’t existed long enough for people to really know its life span.

Post # 9
Member
513 posts
Busy bee
  • Wedding: September 2009

Nesxus– What a great mother in law! OMG!

Is the LTD the new 5 layer set that is exclusively sold at Williams and Sonoma? Fancy… Or is it just the hard anodized all clad.

I just got the standard stainless steel all clad and it’s amazing. I did not know the difference that I would see in my cooking and cleaning. I think that it is amazing and it’s a nice price point for people buying you gifts. Mix it up and do a bit of both. Even if you are a beginning cook, get the stainless. I would throw in a Le Creuset piece or too as well. You just need the non stick pans for making eggs pretty much. Get the double all clad French Skillet set that retails for about $99. I registered for the Calphalon equivelent for $50 and they are okay, but I am kicking myself for not registering for the all clad. It’s soooo much better.

Post # 10
Member
548 posts
Busy bee
  • Wedding: August 2009

I agree that you want one or two nonstick pans, stainless for the rest. Nonstick basically comes with an expiration date, even for All-Clad. I second arancia that stainless gives better flavor!

Post # 11
Member
828 posts
Busy bee
  • Wedding: March 2010

@lisalu It was a combination Christmas/wedding gift since we’re not registering except for charity donations. But still, really generous! 

PS- if anyone is thinking about buying the set for themselves, get it at Bed Bath and Beyond, it’s $170 cheaper than at William Sonoma where my Future Mother-In-Law insisted on buying it. She’s snobby about kitchen stuff, but hey it was her money 🙂

Post # 12
Member
450 posts
Helper bee
  • Wedding: August 2009

I have a little bit of both… my hubby and I have found that eggs work GREAT in the nonstick, but sauting beef works best in the regular stainless.

either way, you just cannot go wrong!

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