All-Clad Tri-Ply Stainless-Steel Fry Pan Set $99.95 shipped

A possible alternative: I got this set a while back and use it all of the time. The reviews are great and the price is quite right. : )

http://www.walmart.com/ip/Tramontina-8-Piece-Cookware-Set/571647...

Roberts406 said:   Getting my wife All-Clad pans was one of the biggest mistakes I've made.

Now, she won't settle for anything less.

There really is a difference.

Just be happy she cooks.

Unless you get them on sale, All-Clad isn't that great for the money. I'd rather have CIA Master's Collection cookware.

aznlstar said:   I've always uses the non-stick teflon cheapies. Always wanted an all-clad.

can someone comment on cooking on these? Just keep it nicely oiled? I mean i'll prob still keep a teffy for eggs.

In my opinion the non-stick is unnecessary. Always cooked without it in these stainless steel pans and never had a problem. If I am concerned, all I do is dab with a paper towel that is moist with oil. That is it.

Keeping it nicely oiled is not a good idea; because then you will have oil in your cooking, whether you need it or not.

aznlstar said:   I've always uses the non-stick teflon cheapies. Always wanted an all-clad.

can someone comment on cooking on these? Just keep it nicely oiled? I mean i'll prob still keep a teffy for eggs.

In cooking school (FCI) they told me that Teflon is only good for eggs. I never liked Teflon because you can't abuse them as much and there is the risk of cancer.

Green... If you use these you know what they are worth to you.

Roberts406 said:   gotsmack said:   I'd rather have CIA Master's Collection cookware.

Thank $DIETY that my wife doesn't read FatWallet. She's fine with her small collection, growing only with deep sale discounts. I don't need her seeing anything about 7-ply pans.

Eh, if you cook a lot, it's worth the money for a mid tier brand like CIA. I bet if you had to cook every day, you wouldn't be complaining. There are even more expensive brands/lines, but only offer a little more cooking improvement for a LOT more money.

Anyway, some pieces you have to spend the money on for quality and other pieces you should just get something cheap. It depends on what type of cooking is done, but my rule is: expensive pans and cheap pots.

These pans are the lower-end of the All-Clad line - the price is great, don't get me wrong - but be advised - they're not the "good" stuff from All-Clad.

If you have a Tuesday Morning near you, it might be worth visiting to see if they've to any Dr. Weil pans made by Spring Switzerland - a Tuesday Morning near us had bunch of of Dr. Weil cookware in their dumb green boxes - I picked up a nice Saute pan for $16, MSRP $80! Dr. Weil pans are actually just like the current All-Clad d5 line, five-ply and rolled "easy-pour" edges except with thicker and more comfortable handles - as it was, Dr. Weil's thrust was that the exposed aluminum edges on All-Clad tri-ply line was a potential cause for Alzheimers or other ills - thus the rolled, sealed edges. (Spring Switzerland is a major manufacturer of European cookware).

Another great way to get cookware is to chase eBay's Demeyere sellers - the Demeyere proline five-star pan is an amazing pan - night and day difference in quality from All-Clad. I see John Pawson pieces, a Demeyere boutique line, come and go for amazing prices - though not less than $99.

My egg pan is a Demeyere proline Controlinduc - this pan is amazing - it has an alloy in it that causes its magnetism to diminish as it reaches 480 or so degrees - the point where most nonstick (ours is a granite-colored nonstick, not sure what it is) coatings start to disassociate themselves from the pan. Not only does it lose magnetism, it starts to scream bloody terror - I kid you not - it actually screams - at this point we turn our induction cooktop down a bit ...

There's lots of alternatives out there if you really want to get "serious" about cooking.

Was intrigued until I saw the stainless handles. Not a fan of pans with handles that get hot. I'm not a fancy enough cook that my pans ever need to go into the oven.

limocad said:   WhatElse said:   the sulfur in eggs will stain these pans

"STAINLESS" Steel. How do you stain it?
green for that...how do you stain if it's a stainless.

nice pan..great deal ,too

jacksonsherry said:   limocad said:   WhatElse said:   the sulfur in eggs will stain these pans

"STAINLESS" Steel. How do you stain it?
green for that...how do you stain if it's a stainless.

While stainless steel is more stain RESISTANT than other forms of steel, it does still stain.
It can also corrode under the right circumstances. The durability is entirely dependent upon
the quality of the stainless steel.

We have stainless steel pans and pots that look terrible, and others that look brand new after
years of service.

I buy mine from the local restaurant supply. Cheap, good, and I absolutely love them. Save your money - go where the pros go.

I got this set also at the b&m with the 20% F&F. didn't know about that holiday breakfast discount, oh well (did see a bunch of people at the store crowded around the cooking demo but just assumed they wanted some free food!). Cosign sbabeu on the BKF.

woot, an all-clad thread.

A couple tips:

1) Use a good stainless steel spatula/turner - you want one that has a thin, tapered edge that lets you get under the crust of meats and fish, and especially if you want to be able to get eggs off the surface without mutilating them. Just go to Amazon and sort by popularity. I use the OXO good grips one, cost about ~$11

2) Use a stainless steel wool to clean - I used to use a regular scrub pad daily, and Barkeeper's Friend once the crud really built up - a real pain. I use the steel wool now, and cleanup is really easy, even after a really messy session searing steak at high heat. I was worried about scratching the surface, but it hasn't seemed to have any effect yet. I will use BKF only for cleaning up the scorched underside - actually, i've never done this yet, as I dont care what the underside looks like.

3) Take advantage of the all-metal construction - You aren't getting too fancy by finishing things in the oven. My basic formula for steak and salmon is this - pre-heat the pan on the hottest temperature setting for a bit. Throw the protein on the pan and sear all sides until they form a crust. Then throw in the oven around 300-350 until it reaches the correct (ie rare) temperature for the protein.

I almost pulled the trigger as the price is good w/ the 20% off deal + sale. But as pointed out, these are the bottom rung of All-Clad quality. I've already got a ton of pans, so I save my money for a future top quality purchase. My cheapo Cuisinart stainless pans feel as good as these tri-ply at 1/3-1/2 the SALE price (on Amazon specials!).

Taco said:   I almost pulled the trigger as the price is good w/ the 20% off deal + sale. But as pointed out, these are the bottom rung of All-Clad quality. I've already got a ton of pans, so I save my money for a future top quality purchase. My cheapo Cuisinart stainless pans feel as good as these tri-ply at 1/3-1/2 the SALE price (on Amazon specials!).

Emerilware and MasterChef are bottom rung All-Clads. You're not comparing apples to apples.

I do see your point though. My wife started her collection with and currently only has D5 LTD2 pans that I got at ridiculously low prices when they first came out, so I'm concerned that the 3-ply pans on the way will live up to her expectations. She wants quality workhorse pans, and these fit the bill.

is the sale over? site says $139.95 now. and says it isn't included in the tri=ply All Clad sale...