something coming soon.
When I can figure out how to get a list of the other posts in this category here, it will be. For now, just some pictures. =)
flickr stream.
All Clad Cookware, Week 1
As I alluded to a couple weeks ago, I decided to switch from our Calphalon non-stick pans to something with less debate about its toxicity. That decision realized itself in the form of a new set of All Clad pots and pans last weekend. I went with the Stainless Steel line, since they were quite expensive enough, and the cooking surface is the same as the more expensive copper-filled series.
I haven’t done a ton of cooking with them yet, but somethings have stood out to me. The main one being, that they aren’t that much harder to clean. This morning I made Scottish style oatmeal ( from Bob’s Red Mill ) in a 3-quart saucepan, and it was actually not bad to clean.
The other main thing I’ve noticed is how much more effective the lids are. The Calphalon lids were heavy glass, but still a lot of steam escaped, even when on a gentle simmer. The All Clad lids have been staying nice and tight, thus making bean cooking require much less attention.
More to come as it happens… These are some nice pans!
posted to In the Kitchen, at 04:13 PM. permalink
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