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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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On 30 Jan 2010 20:20:08 GMT, Bert Hyman > wrote:
>We really don't want to spend $250 on All-Clad's 6qt stainless saute pan >unless we have to. > >As I understand things, the feature that makes All-Clad's saute pans >work is that the aluminum core extends up the sides, rather than just >covering the bottom as in their cheaper competitors. > >The description of Cuisinart's "MultiClad Pro" line suggests that they >extend their core up the sides as well, but only want $80 for their >5.5qt saute pan. > >I'm sure that the All-Clad pans are built better, and probably of >heavier materials, but we're just cooking at home for the two of us and >could probably get away with a lighter-weight product, so long as it's >not complete crap. > >Is the Cusinart "MultiClad Pro" product worth considering? Any other >makers to look at (btw, my wife has an aversion to glass lids)? Is their a Williams Sonoma outlet near you? They have many high quality brands at 30% off, including All Clad. The Cuisinart is nice stuff too, so keep it on your list. Take a look at the Emerilware too. |
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On 30 Jan 2010 20:20:08 GMT, Bert Hyman > wrote:
>We really don't want to spend $250 on All-Clad's 6qt stainless saute pan >unless we have to. Understandable. >As I understand things, the feature that makes All-Clad's saute pans >work is that the aluminum core extends up the sides, rather than just >covering the bottom as in their cheaper competitors. There is no value to having cladding up the sides of a saute pan. A saute pan's heat comes exclusively from the bottom. Now a frying pan, with curved sides, benefits from being fully clad. >The description of Cuisinart's "MultiClad Pro" line suggests that they >extend their core up the sides as well, but only want $80 for their >5.5qt saute pan. >.... >Is the Cusinart "MultiClad Pro" product worth considering? Any other >makers to look at (btw, my wife has an aversion to glass lids)? I would say yes. Top-end Cuisinart stainless is good stuff. Another brand to look for is Tramontina's Professional line, made in Brasil. It costs a fraction of the price of All-Clad. It has a very thick clad bottom, more than twice as thick as All-Clad. ( They also make a line of All-Clad knockoffs thatare sold by Target and WalMart. These do well in comparison discussions on Chowhound.) I had two All-Clad saute pans and two Tramontinas, both in 13 qt. and 5/6 qt. I gave away the All-Clads and kept the two Tramontinas . They are simply superior in every way -- conductivity, surface quality and ease of cleanup. (BTW, they also work on induction.) They hang with my Dehillerin copperware (including the monster10 qt. copper saute pan. 8 ![]() A good place to find high-end Tramontina products is http://tramontina.125west.com/, in Annapolis, MD. -- Larry |
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In Bert Hyman
> wrote: > The description of Cuisinart's "MultiClad Pro" line suggests that they > extend their core up the sides as well, but only want $80 for their > 5.5qt saute pan. Just to follow up, we bought one, and after using it for a week or so are happy with it. I was surprised that we couldn't find one (or any of the MultiClad line) stocked anywhere in town. Although I was reluctant to buy sight-unseen, we got one from Amazon without a problem. -- Bert Hyman St. Paul, MN |
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