tag:blogger.com,1999:blog-17422713.post5652958808536749117..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Pots and PansHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-17422713.post-40879799602301024662016-09-26T04:19:17.517-04:002016-09-26T04:19:17.517-04:00Marvelous post about pots and pans. I really appre...Marvelous post about pots and pans. I really appreciate this kind of writing. As hobby blogger I always feel proud to read this kind of kitchen blog.Shoaib Shahriarhttp://kitchendealsonline.com/noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-57131078592967443042012-01-29T13:51:03.769-05:002012-01-29T13:51:03.769-05:00thanks for the cookware & more recommendation....thanks for the cookware & more recommendation. Yes, the 2 qt sloped sides pan is All-Clad saucier with lid.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-41947351222327752242012-01-29T12:27:16.968-05:002012-01-29T12:27:16.968-05:00I have found a site that sells All-Clad irregulars...I have found a site that sells All-Clad irregulars called Cookware & More. I purchased the 14" saute pan and love it.It was the lowest price I could find. I can't fin any marks or anything that woul make it considered a "Second" - nor would I care - as long as it functioned properly. <br /> Helen - would the 2 qt. sauce pan with the sloped sides you mentioned be the "2 Qt Saucier with the lid" by All Clad? Cookware and More sells it for $98 and it has the loop handle which I think costs more.In search of greenhttps://www.blogger.com/profile/08970283419802641638noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-5443592759683152102011-06-30T18:30:27.796-04:002011-06-30T18:30:27.796-04:00Blueberry I agree you want to make sure that you f...Blueberry I agree you want to make sure that you feel comfortable handling the pots since you are going to have something hot in them. I definitely prefer the <a href="http://www.buycoppercookware.com/mauviel-stainless-steel-cookware-c-33_138.html" rel="nofollow">stainless steel pots and pans</a>. They work the best for.janehttps://www.blogger.com/profile/16303250506178387253noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-20043094153841065482010-03-24T15:34:14.741-04:002010-03-24T15:34:14.741-04:00Here's the link to the All-Clad Comparison gui...Here's the link to the <a href="http://www.metrokitchen.com/all-clad-style-comparisons" rel="nofollow">All-Clad Comparison guide</a>. I hope this helps!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-84777156796469139512009-09-24T16:29:40.541-04:002009-09-24T16:29:40.541-04:00I am one of the lucky few with a set of all-clad s...I am one of the lucky few with a set of all-clad stainless steel. I got it for my wedding from my husband's parents. My husband and I plan to install an induction cooktop once we move into a house, so that's my reasoning for ferrous cookware. <br /><br />However, I wanted to add that I think Le Creuset french ovens (dutch ovens) are just as indispensable (and also ferrous). I use mine ALL the time...for roasting chicken, making stock, pasta, etc. It's heavy as hell, but, hey, I'm building muscles (same goes for my cast iron skillet!). The black french oven that I have (I think 28") has a metal pot lid knob so it's oven safe to even higher temperatures than normal. Definitely "life-time" cookware! I received a smaller white one for free with some promotion. Also, you can often find great deals on Le Creuset at the outlets.~Mhttps://www.blogger.com/profile/05022756326428884844noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-25253058550028979892009-01-13T23:53:00.000-05:002009-01-13T23:53:00.000-05:00Hey Helen,Thanks so much for answering my question...Hey Helen,<BR/><BR/>Thanks so much for answering my question! That's good to know!<BR/><BR/>Best,<BR/><BR/>Diana :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-5836789052350994752009-01-12T20:40:00.000-05:002009-01-12T20:40:00.000-05:00I've never tried copper pans. I hear they are gre...I've never tried copper pans. I hear they are great, but take some getting used to since they might conduct heat much faster than other pans. Again, I am sure that not all copper pans are created equal, just like not all aluminum pans are created equal. If they are that cheap, buy one and see how you like it. If they cost almost the same as All-Clad, I don't know if I'd risk it. Remember that not everything made in France that's cooking related is good. I had a Sitram (it's a French company) stock pot that was aweful! I finally threw it away and bought Cuisinart pot that I like. <BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-62935338389498700822009-01-12T15:22:00.000-05:002009-01-12T15:22:00.000-05:00Hi HelenLove your post. I recently came accross c...Hi Helen<BR/><BR/>Love your post. <BR/>I recently came accross copper (french made) coockware in HomeGoods that is probably 1/5 of the original cost. What do you thing about copper cookware?Unknownhttps://www.blogger.com/profile/04520563954226299644noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-28008756337389346172009-01-11T15:07:00.000-05:002009-01-11T15:07:00.000-05:00Hi Diana,I don't really worry about water stains, ...Hi Diana,<BR/><BR/>I don't really worry about water stains, discoloration, etc. As long as my pots and pans cook well, I don't care how they look. I make sure to scrub them completely clean so that the cooking surface is smooth and doesn't have anything stuck to it, but besides that, I don't worry about it. Once in a while, I give them a good scrub with Bar Keeper's Friend and it makes them look like new again :)<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-43030709197151259562009-01-09T23:29:00.000-05:002009-01-09T23:29:00.000-05:00I am loving this post! Thanks so much for sharing...I am loving this post! Thanks so much for sharing so much information. I had been using the same non-stick pots and pans for the last couple (maybe few) years till my mom got me a set of stainless steel pots and pans from Pampered Chef. I know you said not to get a set, but you wouldn't turn down a free one, right? :) Anywho, having only cooked on non-stick, the stainless are driving me crazy b/c they seem so much more needy with the care time. It seems they are always getting discolored or get water spots. So far, the 1 part water/1 part vinegar soak trick has worked on the discoloration and water spots (that plus towel-drying), but I also just got a blackish-brown stain on my pan b/c I seared chicken breasts on it. I'll try the boiling water trick, but I'm so glad you told me about the Bartender stuff. I'm probably going to need it. I don't know if the vinegar concoction is going to do it this time. <BR/><BR/>Do you have a hard time cleaning your stainless steel pots and pans ever?<BR/><BR/>Thanks!! DianaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-92103071054505218052009-01-06T12:40:00.000-05:002009-01-06T12:40:00.000-05:00ah, you may be right. http://www.metrokitchen.com/...ah, you may be right. <BR/>http://www.metrokitchen.com/all-clad-style-comparisons<BR/><BR/>I was looking at Williams-Sonoma's five-ply brushed stainless pro...I covet this pan:<BR/>http://tinyurl.com/a7m36w<BR/><BR/>I agree that the LTD finish isn't as nice-looking as polished.<BR/><BR/>I think I'm going to register for the five-ply brushed fry pan and saute, and regular all clad stainless for saucepans/stockpot etc.Maggiehttps://www.blogger.com/profile/04548578181174543021noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-83793951660864976942008-12-12T14:23:00.000-05:002008-12-12T14:23:00.000-05:00Ah, I see. Thanks for clarifying about the handle...Ah, I see. Thanks for clarifying about the handles, and thanks again for your wonderful suggestion to handle the pan in the store before buying.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-75047386046105813692008-12-12T14:11:00.000-05:002008-12-12T14:11:00.000-05:00I'm slow in replying... the handle as a whole is ...I'm slow in replying... the handle as a whole is straight, but if you sliced it off cross-wise it is U-shaped, like celery. All of their long handles that I have seen are like that.blueberryhttps://www.blogger.com/profile/01367982410751367320noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-91815175769769242482008-12-10T14:29:00.000-05:002008-12-10T14:29:00.000-05:00Hi Maggie,Would you mind sending me a link to info...Hi Maggie,<BR/><BR/>Would you mind sending me a link to info on the layers of aluminum in different lines of all-clad pans. I checked their site for Stainless, LTD, and Master-chef-2 info and they all say 3-ply construction with 18/10 interior. I have one MC2 can and two "stainless" pans and they seem to perform equally well. I don't really like the LTD finish. It looks like something you can't restore by thorough scrubbing and I worry that it might start to look awful with time. But I might be completely wrong on that.<BR/><BR/>What's your favorite all-clad line? Or do you use a different company?<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-47857028550064685492008-12-10T14:14:00.000-05:002008-12-10T14:14:00.000-05:00Thanks for your advice on the sizes of pans that a...Thanks for your advice on the sizes of pans that are helpful. This is such a tricky question. <BR/>The differences in all-clad pans are not just about finish, though...Various levels have different numbers of layers of aluminum/steel in them.Maggiehttps://www.blogger.com/profile/04548578181174543021noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-77914965817956278642008-12-10T09:13:00.000-05:002008-12-10T09:13:00.000-05:00Hi Anna,I haven't tried Analon pans, but there is ...Hi Anna,<BR/><BR/>I haven't tried Analon pans, but there is no such thing as "Analon is 85% as good as all-clad at half the price". It's piece by piece. For example, Analon 2-quart saucepan might be almost as good as all-clad, but a 10 inch skillet can be terrible. These are just examples, not my opinions about Analon. My husband always begs me to buy All-clad right away. When I buy some cheaper alternative, I use it for 2-3 years, and then get all-clad anyway, so it ends up being more expensive in the long run :) When you really think about it, what is $100? 1 dinner out? I'd choose a pan that I'll be using every single day any time.<BR/><BR/>Don't buy a set. Just buy 1 piece. Evaluate it for a few years and then decide what else you need.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-57067295283680292562008-12-10T00:53:00.000-05:002008-12-10T00:53:00.000-05:00This is really helpful. I've done a lot of search...This is really helpful. I've done a lot of searching online for quality pots and pans, but I never really spent a lot of time analyzing which ones I *really* need. One of the reasons I held off on buying them is the cost. But if they last 50 years, then $100 isn't all that much.<BR/>What do you think about Analon? Are there less expensive options to All-Clad that's really good?<BR/><BR/>Thanks,<BR/>AnnaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-36451174053723197352008-12-09T16:43:00.000-05:002008-12-09T16:43:00.000-05:00Hi Blueberry,That's a great suggestion to handle t...Hi Blueberry,<BR/><BR/>That's a great suggestion to handle the pots and pan in the store first. I just don't think you should necessarily buy them there :) Can you send me a link to some all-clad pan that has a U shaped handle. I am not sure what you mean by it. All the pans that I suggest have a long stick handle, so I don't believe they'd be a problem. <BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-51288972765979288622008-12-09T16:39:00.000-05:002008-12-09T16:39:00.000-05:00I would recommend going to a store and handling th...I would recommend going to a store and handling the pots and pans in person before ordering them online. As someone with arthritic hands, I find the All Clad U shaped handle downright painful when the pot is full and I need to move it. I found the Viking pans to be much more comfortable to work with. This is a personal choice that you really need to hands-on experience to decide.blueberryhttps://www.blogger.com/profile/01367982410751367320noreply@blogger.com