dsi1 wrote:
>
> The warranty conditions sure are vague, aren't they? Oddly enough,
> there's no mention of rapid changes in temperature resulting in warping
> in the F.A.Q. No matter, what you say make sense so I'm gonna be very
> careful about adding water to a hot pan from now on. :-)

I don't know that adding water to a hot pan
is a problem if the quantity is small, like
a cup or two. Immersing a hot pan in a sink
of water certainly could be a problem, or
putting it in a sink and running the faucet
into it with large clouds of steam being
emitted. Fortunately, I use cast iron for
all high temperature work, so I'm free to
abuse my cookware freely. I do have a
stainless-steel-clad pot, but that never
sees temperatures higher than boiling water.
I use it to make soup and pasta, never for
frying or other high-temperature work.

Mark Thorson wrote:
> dsi1 wrote:
>> The warranty conditions sure are vague, aren't they? Oddly enough,
>> there's no mention of rapid changes in temperature resulting in warping
>> in the F.A.Q. No matter, what you say make sense so I'm gonna be very
>> careful about adding water to a hot pan from now on. :-)
>
> I don't know that adding water to a hot pan
> is a problem if the quantity is small, like
> a cup or two. Immersing a hot pan in a sink
> of water certainly could be a problem, or
> putting it in a sink and running the faucet
> into it with large clouds of steam being
> emitted. Fortunately, I use cast iron for
> all high temperature work, so I'm free to
> abuse my cookware freely. I do have a
> stainless-steel-clad pot, but that never
> sees temperatures higher than boiling water.
> I use it to make soup and pasta, never for
> frying or other high-temperature work.

I've gotten into the habit of rinsing the pan with plain cold water
under the faucet after frying eggs. The pan gets a quick wipe with a
sponge and is placed back on the just used burner to dry. This cleans
the pan in about 10 seconds - maybe it warps the hell out of it too.
Then again, I don't cook eggs at a high temperature. :-)

dsi1 wrote:
>
> Mark Thorson wrote:
> > dsi1 wrote:
> >> That might be a good idea, I was thinking of this myself. There's
> >> a possibility that the pan would spring back to it's concave shape
> >> when heated. You might have to use heat and pressure for a more
> >> permanent fix but that's just my ignorant guess. :-)
> >
> > Either way, it's metallurgically toast.
> > At least one interface between layers of
> > different metals has delaminated. With
> > that gap between layers, heat transfer
> > will be seriously impared.
>
> Thanks for the info. I've delaminated several pans myself. :-)

This reminds me of my idea for an idiot-proof pan
to prevent kitchen fires. It would be hollow,
with heat-conducting columns between the surface
in contact with the stovetop and the food cooking
surface.

The columns would be magnetic particles, like iron
filings held in place by magnets. If you left the
pan on a hot stovetop and all the water cooked away,
the remaining contents would not get hot enough to
catch fire, because as the pan heated up past the
Curie point of the particles, the magnetic properties
would disappear and the columns would break down,
cutting off heat transfer from the first surface
to the second surface.

Problems with this invention are that the Curie
points of most reasonable materials for the particles
are way above the safe temperature for cutoff.
There would need to be an ultra-low Curie point
material.

Even if that problem were solved, there's another
problem which is the real killer. If you grow up
in a household that uses the safety pan, you won't
grow up with awareness of the danger. You'll get
used to putting a pan on the stovetop, turning it
to high, and walking away or taking a phone call.
When the kids of this household grow up and go to
college or something, if they live in a house with
roomates or even living alone without safety pans,
they'll be dangerous. They won't practice stovetop
safety.

Sort of like my idea for the safety knife, which
instantly becomes unsharp when it detects flow of
an electric current between the metal handle and the
blade. It assumes that the circuit is closed by the
blade touching the other hand (the one not holding
the handle). I had a couple ideas for how to convert
the blade edge from sharp to unsharp, but the mere
existence of the safety knife would be a safety
hazard, because it would train people to be unconcerned
about their knifework technique. People would just
cut aggressively right up to their fingertips, without
trying to avoid cutting them off. When one of these
people picks up a conventional knife, get the
bandages out.

I've heard that anti-lock brakes have had a similar
effect. People drive more aggressively when they
have anti-lock brakes, negating any safety benefit.

Nancy2 wrote:
> On Aug 7, 2:54 am, "Giusi" > wrote:
>> "Vilco" > ha scritto nel .it...
>>
>>> Sheldon wrote:
>>>>> It's been a while since I've posted here, but I have a problem that
>>>>> I'm thinking you can help with. I have an All Clad 10" stainless
>>>>> skillet that has turned into a spinner. As in, the bottom is now
>>>>> convex, and you can spin it on a flat surface.
>> It's pretty obvious that you mistreated that pan, probably overheated
>>
>>>> and/or plunged it into water while still hot... that's the only way a
>>>> pot will warp.
>>> Perfectly worded.
>>>> I seriously doubt All-Clad will replace a product due
>>>> to user negligence/abuse.
>>> Agreed. If someone spoils a product by misusing it, the producer owes
>>> nothing to him.
>>> --
>>> Vilco
>> The actions you decry are perfectly ordinary and legitimate things one does
>> when cooking certain foods.
>
> But you have to pick the proper cookware to expose to high heat (when
> empty). I don't know any cooking process that requires one to plunge
> a super hot pan into cold water.

Not a hot *empty* pan, to be sure.

On 2008-08-06, EZ > wrote:

> skillet that has turned into a spinner. As in, the bottom is now
> convex, and you can spin it on a flat surface.

You are getting a lot of feedback from people saying it's your fault. The
only thing that is your fault is buying inferior cookware! If Allclad warps
at hight heat, it's crap.

Maybe that's why the French use copper. I have SS cookware from France
where every pan has a 1/8" thick copper slug on the bottom. I've burned
them suckers down ...howzabout glowing dull red!... more than once and
they've never warped. My mom has some nice SS cookware with a thick alum
plate on the bottom. She's always cooking up a nice pan of ash and they've
never warped. Sounds like Allclad is Allcrap.

nb

Whatever gave you the idea that "all clad" was the best of all pans?
Because it's expensive?
Because all the tv chefs use them?
Lesson learned, I guess, huh?


On Aug 6, 5:41*pm, EZ > wrote:
> Hello, folks,
>
> It's been a while since I've posted here, but I have a problem that
> I'm thinking you can help with. I have an All Clad 10" stainless
> skillet that has turned into a spinner. As in, the bottom is now
> convex, and you can spin it on a flat surface.
>
> I bought this nearly $100 skillet because I thought it was the best
> you can buy, but now it's worthless on my smoothtop.
>
> Can I get a replacement, or my money back, or something? Is this best
> of all pans warranteed in any way, or am I SOL?
>
> Thanks in advance for your assistance.
>
> --
> Larry Wahlers
> Concordia Technologies
> The Lutheran Church - Missouri Synod
>
> Business Phone: (314) 996-1876

On Aug 6, 11:32*pm, Mark Thorson > wrote:
> Contrary to intuition, multilayered pots
> and pans are at greatest stress when cold.
> The rate of change in temperature is also
> important, because when the temperature
> changes quickly, it usually does not change
> uniformly. *That creates stresses between
> cold spots or hot spots and the rest of
> the pot or pan.

So the idiot probably took the frying pan with the leftover hamburger
helper out of the fridge and put it on the smoothtop stove, fired it
up to high, and ruined his $100 frying pan.

Smoothtop stoves are for people who care more about neatness than
cooking, anyway. A serious cook uses gas.

Lia wrote:

>> I see what looks like stainless steel pans in restaurant
>> kitchens around here. It could be some other material,
>> but just going on a quick glance that's what it looks like.
>
> It's probably aluminum. Aluminum and stainless steel look alike. Aluminum
> is considerably less expensive.

While you're *possibly* correct, aluminum will react badly to acidic
ingredients like tomatoes or lemon juice, giving an off-flavor to whatever
is being cooked. I wouldn't have an uncoated aluminum pot in my kitchen.

Bob

On Thu, 7 Aug 2008 18:56:21 -0700 (PDT), wrote:

>A serious cook uses gas.

BS


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu, 07 Aug 2008 23:57:00 GMT, notbob > wrote:

> I have SS cookware from France
>where every pan has a 1/8" thick copper slug on the bottom.

I was over at my son's last week and noticed they have some farberware
pans. Those new ones look vastly different from what my mom had!
They have a copper "slug" on the bottom that looks like 3/8 of an
inch.... I didn't measure, but it didn't seem to be a full half. I
was impressed, but they don't like those pans (for reasons unknown to
me - the conversation changed and I didn't get back to it).


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed, 06 Aug 2008 16:41:06 -0500, EZ >
wrote:

>Hello, folks,
>
>It's been a while since I've posted here, but I have a problem that
>I'm thinking you can help with. I have an All Clad 10" stainless
>skillet that has turned into a spinner. As in, the bottom is now
>convex, and you can spin it on a flat surface.
>
>I bought this nearly $100 skillet because I thought it was the best
>you can buy, but now it's worthless on my smoothtop.
>
>Can I get a replacement, or my money back, or something? Is this best
>of all pans warranteed in any way, or am I SOL?
>
>Thanks in advance for your assistance.

Well, it's nice to see that things haven't changed around here much in
the few years I've been absent! Lots of replies, most of them helpful,
some not so much.

In any case, All-Clad replied, giving me a return authorization
number, and instructions about sending the pan back for their
evaluation. I have no doubt they'll replace the pan.

As to what happened, I can't really point to any single event that
suddenly caused the pan to warp. It may very well have been warped
from the beginning. When I bought it, about ten years ago, I was using
a gas stove, so I wouldn't have noticed if it was ever so slightly
rounded on the bottom or not. About 2 years ago I moved, and the
coiltop electric stove had the pan tipping toward the handle unless I
rotated the pan a bit, then all was fine. I suppose the indent in the
middle of the coil allowed the pan to rest evenly, but only in one
position. I just figured the pan was handle-heavy.

I replaced the coil top with the most inexpensive smooth top that I
could live with last weekend, and it was then that I realized this pan
now spins. I did manage to cook up some crab cakes in it, and it
worked tolerably well.

I suppose if I did do the damage, it might have happened when, for a
time, I was deglazing the pan with perhaps a half-cup or so of liquid
following browning meat. Perhaps the change in temperature caused it
to warp - I don't know. I wouldn't have thought that adding
room-temperature liquid to a medium hot pan would have caused that,
but I could be wrong. In any case, I have *never* taken any pan
directly from a cooktop into ice water.

In any case, it's probably more pan than I need, anyway. I'm nearing
retirement age, and any serious cooking I do is usually done outdoors
on one of my smokers or grills. The main reason I got the smoothtop
was to please the wife, since we just had granite countertops put into
the kitchen, and the old coiltop just stuck out. With regard to
cooking with gas vs. electric, I won't engage in that debate other
than to say that after 60 years of cooking about half my life with
one, and half with the other, I actually prefer electric, and the
faster response of this new smoothtop compared to the old coiltop
suits me fine.

In any case, thanks for the replies - especially the helpful ones. If
I'm still around here after the six or so weeks All-Clad says it'll
take to decide about my pan, I'll let you all know.

On Fri 08 Aug 2008 06:08:06a, EZ told us...

> On Wed, 06 Aug 2008 16:41:06 -0500, EZ >
> wrote:
>
>>Hello, folks,
>>
>>It's been a while since I've posted here, but I have a problem that
>>I'm thinking you can help with. I have an All Clad 10" stainless
>>skillet that has turned into a spinner. As in, the bottom is now
>>convex, and you can spin it on a flat surface.
>>
>>I bought this nearly $100 skillet because I thought it was the best
>>you can buy, but now it's worthless on my smoothtop.
>>
>>Can I get a replacement, or my money back, or something? Is this best
>>of all pans warranteed in any way, or am I SOL?
>>
>>Thanks in advance for your assistance.
>
> Well, it's nice to see that things haven't changed around here much in
> the few years I've been absent! Lots of replies, most of them helpful,
> some not so much.
>
> In any case, All-Clad replied, giving me a return authorization
> number, and instructions about sending the pan back for their
> evaluation. I have no doubt they'll replace the pan.
>
> As to what happened, I can't really point to any single event that
> suddenly caused the pan to warp. It may very well have been warped
> from the beginning. When I bought it, about ten years ago, I was using
> a gas stove, so I wouldn't have noticed if it was ever so slightly
> rounded on the bottom or not. About 2 years ago I moved, and the
> coiltop electric stove had the pan tipping toward the handle unless I
> rotated the pan a bit, then all was fine. I suppose the indent in the
> middle of the coil allowed the pan to rest evenly, but only in one
> position. I just figured the pan was handle-heavy.
>
> I replaced the coil top with the most inexpensive smooth top that I
> could live with last weekend, and it was then that I realized this pan
> now spins. I did manage to cook up some crab cakes in it, and it
> worked tolerably well.
>
> I suppose if I did do the damage, it might have happened when, for a
> time, I was deglazing the pan with perhaps a half-cup or so of liquid
> following browning meat. Perhaps the change in temperature caused it
> to warp - I don't know. I wouldn't have thought that adding
> room-temperature liquid to a medium hot pan would have caused that,
> but I could be wrong. In any case, I have *never* taken any pan
> directly from a cooktop into ice water.
>
> In any case, it's probably more pan than I need, anyway. I'm nearing
> retirement age, and any serious cooking I do is usually done outdoors
> on one of my smokers or grills. The main reason I got the smoothtop
> was to please the wife, since we just had granite countertops put into
> the kitchen, and the old coiltop just stuck out. With regard to
> cooking with gas vs. electric, I won't engage in that debate other
> than to say that after 60 years of cooking about half my life with
> one, and half with the other, I actually prefer electric, and the
> faster response of this new smoothtop compared to the old coiltop
> suits me fine.
>
> In any case, thanks for the replies - especially the helpful ones. If
> I'm still around here after the six or so weeks All-Clad says it'll
> take to decide about my pan, I'll let you all know.

Thanks for the update, EZ.



--
Wayne Boatwright
-------------------------------------------
Friday, 08(VIII)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Labor Day
3wks 2dys 17hrs 50mins
-------------------------------------------
Mu'ad Dib, your sandworm, 124C, is
blocking the driveway.
-------------------------------------------

"EZ" > wrote in message
...
> On Wed, 06 Aug 2008 16:41:06 -0500, EZ >
> wrote:
>


>
> In any case, All-Clad replied, giving me a return authorization
> number, and instructions about sending the pan back for their
> evaluation. I have no doubt they'll replace the pan.
>

Good to know! Especially since you have had the thing for ten years. I will
not hesitate to buy AllClad if there is a piece or two I want.

>Smoothtop stoves are for people who care more about neatness than
>cooking, anyway. A serious cook uses gas.

A really stupid statement. But thanks for sharing.

lol

On 2008-08-08, sf <sf> wrote:

> They have a copper "slug" on the bottom that looks like 3/8 of an
> inch.... I didn't measure, but it didn't seem to be a full half.

Probably simple eyeball error. I thought my copper slug was thicker, too,
but measurement with a machinist's gauge proved otherwise. I can't imagine
needing more than 1/8" and if a pan had 3 times as much as copper as mine,
I'd hafta be an olympic weight lifter to use them. Mine are heavy enough.
Mom's alum slug pans are about 3/8", but that's alum and the thickness is no
doubt what prevents the warpage.

I found another surprise amongst mom's pans, a Farberware non-stick skillet
with a textured bottom. The texture is not like Circulon, more like a
smoothed version of cotton thermal underwear. It's also not Excalibur
non-stick, but it's a fabulous pan. As old and beat up as it appears,
hashbrown potatoes will not stick. Best slillet for hashbrowns I've ever
seen.

nb

EZ wrote:
>, EZ wrote:
>
> >Hello, folks,
>
> >It's been a while since I've posted here, but I have a problem that
> >I'm thinking you can help with. I have an All Clad 10" stainless
> >skillet that has turned into a spinner. As in, the bottom is now
> >convex, and you can spin it on a flat surface.
>
> >I bought this nearly $100 skillet because I thought it was the best
> >you can buy, but now it's worthless on my smoothtop.
>
> >Can I get a replacement, or my money back, or something? Is this best
> >of all pans warranteed in any way, or am I SOL?
>
> >Thanks in advance for your assistance.
>
> Well, it's nice to see that things haven't changed around here much in
> the few years I've been absent! Lots of replies, most of them helpful,
> some not so much.
>
> In any case, All-Clad replied, giving me a return authorization
> number, and instructions about sending the pan back for their
> evaluation. I have no doubt they'll replace the pan.
>
> As to what happened, I can't really point to any single event that
> suddenly caused the pan to warp. It may very well have been warped
> from the beginning. When I bought it, about ten years ago, I was using
> a gas stove, so I wouldn't have noticed if it was ever so slightly
> rounded on the bottom or not. About 2 years ago I moved, and the
> coiltop electric stove had the pan tipping toward the handle unless I
> rotated the pan a bit, then all was fine. I suppose the indent in the
> middle of the coil allowed the pan to rest evenly, but only in one
> position. I just figured the pan was handle-heavy.
>
> I replaced the coil top with the most inexpensive smooth top that I
> could live with last weekend, and it was then that I realized this pan
> now spins. I did manage to cook up some crab cakes in it, and it
> worked tolerably well.
>
> I suppose if I did do the damage, it might have happened when, for a
> time, I was deglazing the pan with perhaps a half-cup or so of liquid
> following browning meat. Perhaps the change in temperature caused it
> to warp - I don't know. I wouldn't have thought that adding
> room-temperature liquid to a medium hot pan would have caused that,
> but I could be wrong. In any case, I have *never* taken any pan
> directly from a cooktop into ice water.
>
> In any case, it's probably more pan than I need, anyway. I'm nearing
> retirement age, and any serious cooking I do is usually done outdoors
> on one of my smokers or grills. The main reason I got the smoothtop
> was to please the wife, since we just had granite countertops put into
> the kitchen, and the old coiltop just stuck out. With regard to
> cooking with gas vs. electric, I won't engage in that debate other
> than to say that after 60 years of cooking about half my life with
> one, and half with the other, I actually prefer electric, and the
> faster response of this new smoothtop compared to the old coiltop
> suits me fine.
>
> In any case, thanks for the replies - especially the helpful ones. If
> I'm still around here after the six or so weeks All-Clad says it'll
> take to decide about my pan, I'll let you all know.

Had you originally given so detailed an explanation, especially about
your regularly using this pan for some 10 years, you would very likely
have gotten much different reponses. Still it's a crap shoot whether
you'll get a new pot, but if your first complaint is after 10 years I
think you will... had you warped the pan the first week I'd say no.

One thing I'll add about flat top stoves, no metal cookware will
remain flat-bottomed when heated, even cast iron expands and thd
bottom will become convex, which is why flat toped stoves typically
say not to use cast iron, not because they can scratch, any metal can
scratch. Quality cookware is purposely made with a concave bottom to
allow for flattening due to expansion when heated but there is no way
for anyone to design a pot to remain flat at all cooking temperatures
so they engineer for average use... probably why All-Clad adds the
tacit disclaimer regarding using *medium* heat. Actually no metal
cookware holds up well to high temperature cooking except for heating
liquids (cast iron may not permanently warp but it will fracture).
Restaurants do a lot of high temperature fying because there time is
money; they typically use the least expensive heavy weight cookware
they can find and cook the heck out of it because it's cheaper to
replace than to take more time cooking, plus restaurants can write off
all capital equipment. Adn I've never heard of any restaurnt using
flat top stoves, in fact it's very rare to find other than gas cook
tops. Anyone who buys All-Clad for home use and then cooks restaurant
style has more dollars than brain cells. Btw, most manufacturers void
their warranty when their products are used commercially... very few
restaurants use way over priced All-Crap, and no restaurants use cast
iron, the job is already plenty physical enough, cooks don't need a
Gold's Gym setting. Most professional cooks prefer carbon steel fry/
saute pans... most large sauce/stock pots will be aluminum to save
weight (anyone who has slung around 30, 40, 50 quart empty pots will
know), and stainless for reactive cooking.

I used to have some cast iron cookware, I never liked it so I gave it
away... I think cast aluminum is much better. The only cast iron
cookware I own is a two piece gingerbread house mold, I've never used
it, I'm waiting for the grand kids to get a little older.

Mark Thorson wrote:

> This reminds me of my idea for an idiot-proof pan
> to prevent kitchen fires. It would be hollow,
> with heat-conducting columns between the surface
> in contact with the stovetop and the food cooking
> surface.
>
> The columns would be magnetic particles, like iron
> filings held in place by magnets. If you left the
> pan on a hot stovetop and all the water cooked away,
> the remaining contents would not get hot enough to
> catch fire, because as the pan heated up past the
> Curie point of the particles, the magnetic properties
> would disappear and the columns would break down,
> cutting off heat transfer from the first surface
> to the second surface.
>
> Problems with this invention are that the Curie
> points of most reasonable materials for the particles
> are way above the safe temperature for cutoff.
> There would need to be an ultra-low Curie point
> material.

Interesting idea - there might be a market for a teakettle that would be
able to passively keep water at or just below the 212 degrees. OTOH,
placing a plate over a electric burner that sometimes acts as an
insulator might be damaging to the element.

>
> Even if that problem were solved, there's another
> problem which is the real killer. If you grow up
> in a household that uses the safety pan, you won't
> grow up with awareness of the danger. You'll get
> used to putting a pan on the stovetop, turning it
> to high, and walking away or taking a phone call.
> When the kids of this household grow up and go to
> college or something, if they live in a house with
> roomates or even living alone without safety pans,
> they'll be dangerous. They won't practice stovetop
> safety.
>
> Sort of like my idea for the safety knife, which
> instantly becomes unsharp when it detects flow of
> an electric current between the metal handle and the
> blade. It assumes that the circuit is closed by the
> blade touching the other hand (the one not holding
> the handle). I had a couple ideas for how to convert
> the blade edge from sharp to unsharp, but the mere
> existence of the safety knife would be a safety
> hazard, because it would train people to be unconcerned
> about their knifework technique. People would just
> cut aggressively right up to their fingertips, without
> trying to avoid cutting them off. When one of these
> people picks up a conventional knife, get the
> bandages out.
>
> I've heard that anti-lock brakes have had a similar
> effect. People drive more aggressively when they
> have anti-lock brakes, negating any safety benefit.

Most folks that live in a climate that does not see low traction
conditions on roads will probably have no experience with the anti-lock
brake mode of operation. They'll mostly use it only during an emergency
and for them, it will work as intended. My guess is that you are talking
about the people that are used to driving in snow and ice. I assume that
those guys call upon their ABS a lot and it might be that a few
use/abuse the system to go a little faster. :-)

dsi1 wrote:
>
> Interesting idea - there might be a market for a teakettle that
> would be able to passively keep water at or just below the
> 212 degrees. OTOH, placing a plate over a electric burner that
> sometimes acts as an insulator might be damaging to the element.

That's a very good point. I hadn't thought of that.
It suggests that the thermal regulation system should
dump heat, rather than blocking it. For example,
the hypothetical teakettle could have a copper base
and a copper column through the kettle to a finned
heatsink on top. And some thermostatically operated
mechanism for breaking the column by raising a section
of it away from the lower segment. Alternatively, the
copper column could be replaced with a heat pipe that
has an internal thermostatic valve to block flow of
coolant below the cutoff temperature. I think
I could make that work.

"Pennyaline" > ha scritto nel messaggio >
Nancy2 wrote:
>> On Aug 7, 2:54 am, "Giusi" > wrote:
>>> "Vilco" > ha scritto nel
>>>> Vilco
>>> The actions you decry are perfectly ordinary and legitimate things one
>>> does
>>> when cooking certain foods.
>>
>> But you have to pick the proper cookware to expose to high heat (when>>
>> empty). I don't know any cooking process that requires one to plunge
>> a super hot pan into cold water.
>
> Not a hot *empty* pan, to be sure.

No, but a pan containing caramelized sugar to make threads, for example.
There's not much point in doing anything with an empty pan except put
something in it, surely?

On Wed, 06 Aug 2008 16:41:06 -0500, EZ >
wrote:

>Can I get a replacement, or my money back, or something?

I'm pleased to say that my new replacement pan arrived yesterday from
All-Clad, no charge. Brand-new, no flaws at all, perfectly flat.

I'm glad the company stands behind its warranty!

--
EZ Larry from St. Louis

"EZ Larry" > wrote

> On Wed, 06 Aug 2008 16:41:06 -0500, EZ >
> wrote:
>
>>Can I get a replacement, or my money back, or something?
>
> I'm pleased to say that my new replacement pan arrived yesterday from
> All-Clad, no charge. Brand-new, no flaws at all, perfectly flat.
>
> I'm glad the company stands behind its warranty!

Hey, thanks for reporting back, and congratulations on your
new pot.

nancy

EZ Larry wrote:
> On Wed, 06 Aug 2008 16:41:06 -0500, EZ >
> wrote:
>
>> Can I get a replacement, or my money back, or something?
>
> I'm pleased to say that my new replacement pan arrived yesterday from
> All-Clad, no charge. Brand-new, no flaws at all, perfectly flat.
>
> I'm glad the company stands behind its warranty!

Congrats. It's a good move on AllClad's part. Are you planning on
treating the pan any differently than you did before?

>

On Sat, 30 Aug 2008 09:40:20 -1000, dsi1 >
wrote:
>Congrats. It's a good move on AllClad's part. Are you planning on
>treating the pan any differently than you did before?

It's such an old pan that I don't really know what I did to make it
bow out a little. Probably deglazed it while it was still hot with
some wine or something like that.

I'll probably just keep on cooking like I always have done, and if
this pan bows out in ten years like the last one did, I'll send it in
and get a new one!
--
EZ Larry from St. Louis

EZ Larry wrote:
>
> On Sat, 30 Aug 2008 09:40:20 -1000, dsi1 >
> wrote:
> >Congrats. It's a good move on AllClad's part. Are you planning on
> >treating the pan any differently than you did before?
>
> It's such an old pan that I don't really know what I did to make it
> bow out a little. Probably deglazed it while it was still hot with
> some wine or something like that.
>
> I'll probably just keep on cooking like I always have done, and if
> this pan bows out in ten years like the last one did, I'll send it in
> and get a new one!

In other words, no.

"dsi1" > wrote in message
...
> EZ Larry wrote:
>> On Wed, 06 Aug 2008 16:41:06 -0500, EZ >
>> wrote:
>>
>>> Can I get a replacement, or my money back, or something?
>>
>> I'm pleased to say that my new replacement pan arrived yesterday from
>> All-Clad, no charge. Brand-new, no flaws at all, perfectly flat.
>>
>> I'm glad the company stands behind its warranty!
>
> Congrats. It's a good move on AllClad's part. Are you planning on treating
> the pan any differently than you did before?
>
>>

snork!

On Sat, 30 Aug 2008 13:46:14 -0500, EZ Larry wrote:

> On Wed, 06 Aug 2008 16:41:06 -0500, EZ >
> wrote:
>
>>Can I get a replacement, or my money back, or something?
>
> I'm pleased to say that my new replacement pan arrived yesterday from
> All-Clad, no charge. Brand-new, no flaws at all, perfectly flat.
>
> I'm glad the company stands behind its warranty!

good for you, but i'm not surprised. for that kind of money, they should
stand behind it.

your pal,
blake

On Sat, 30 Aug 2008 13:46:14 -0500, EZ Larry
> wrote:

>On Wed, 06 Aug 2008 16:41:06 -0500, EZ >
>wrote:
>
>>Can I get a replacement, or my money back, or something?
>
>I'm pleased to say that my new replacement pan arrived yesterday from
>All-Clad, no charge. Brand-new, no flaws at all, perfectly flat.
>
>I'm glad the company stands behind its warranty!


Good to know. I'm just starting to research All-Clad, and this was
the first thread I saw.

But I always wait for my pans to completely cool before washing. :-)

> wrote in message
> Good to know. I'm just starting to research All-Clad, and this was
> the first thread I saw.
>
> But I always wait for my pans to completely cool before washing. :-)

There have been many threads about All Clad over the past few years.
Consensus is it is good cooking stuff, high in price. There are other
brands equal and better priced

We have one AC pan. My wife likes the way it cooks, but it is also the most
difficult pan we have to clean, it seems. Mostly on the sides. It is a 14"
sauté pan and the grease splatters get burned on the side and are difficult
to remove be soaking, scrubbing, etc.

My two favorite pans are copper by Falk. Expensive, but cook very well and
heat very evenly. www.copperpans.com They have a stainless steel interior
that cleans up easily.

If you have a Williams Sonoma outlet near you, you can get AC seconds for
30% off. May have very minor blems.