I'm going to be receiving a set of All-Clad cookware as a wedding gift (lucky us!) and am trying to choose between their original Tri-Ply (with 3 layers) style and their newer D5 (with 5 layers) series. As it will be a gift, price is not a factor (again, lucky thing). We'd be happy with either style in terms of looks and most aspects of performance. The deciding factor could be the heating and heat response time, with which it's entirely possible that the decidedly more pricey D5 line actually performs decidedly worse. More details below. [more inside]
I'm look for some really nice and good value stainless steel tri-ply clad cookware. I'm replacing my old worn out teflon-coated nonstick pots and pans. I want tri-ply cookware that cooks evenly, is very sturdy, and can go in the oven and the dishwasher without problems. [more inside]
I need cookwear for car camping. These will be used on a 2-burner propane stove. Based on the kinds of things I cook, I need 2 frying pans and 1 pot or kettle for boiling water. I'd like to have folding or removable handles, and at least 1 teflon or other non-stick pan. No cast iron. What specific brands and pans or pots would you suggest for me? I am in the U.S.
Cooking is probably my main hobby these days. And, as a late-thirties professional, I have a fully outfitted kitchen. I'm being asked for gift ideas for Christmas, and I think I'll probably limit myself to 1) whisky and 2) stuff for the kitchen. Fellow advanced home cooks with fully stocked kitchens, what's on your wishlist this holiday season? Not looking for gimmicky stuff; rather something I'd actually use for years to come. [more inside]
Give me tips to shop for used pots and pans. [more inside]
Are there non-aesthetic (e.g. health, cooking efficiency) reasons for removing stains from my stainless steel pans?
I'm considering buying a set of pots for someone who is very tough on his cookware. What kind of pots will best stand up to abuse? [more inside]
I am the proud new owner of an All-Clad 12" skillet. It's awesome. However, after a week—and four uses or so—my new pan has greasy-looking spots in the cooking surface that won't come off even when I scrub pretty vigorously. What is this? Is there anything I can do about it? Is it even a problem?
So I've got a Calphalon One non-stick fry pan, and the non-stick coating is starting to disintegrate. What are my options? [more inside]
Can you recommend greener cookware (preferably not cast iron)? [more inside]
What kind of frying pan should I get? [more inside]
At what point do I throw out slightly scratched pans/woks? [more inside]
I am transitioning to a Calphalon stainless cooking set, but everything is sticking to the pans, despite much olive oil. What are some tricks from moving from teflon/non-stick to stainless steel on a gas range?
Can I use my three-ply (out-middle-inner) copper-aluminum-stainless steel pots and pans on an electric range? Will it mess them up?
Thanks to my own stupidity, I managed to get two saucepans stuck one inside the other, with the lower one apparently containing a cavity of lower pressure holding the upper pan in place. Is there any way to get them apart without causing injury or property damage? [more inside]
I want to cook delicious things without needing the bulging biceps necessary to move a laden skillet from oven to stove. Help! [more inside]
I want to make delicious crepes and omelets! What are your favorite fillings and combinations, and what's the best pan to use? [more inside]