Tue
Dec 16 2014
05:29 pm
By: R. Neal
We've been replacing our Calphalon non-stick with All-Clad Tri-Ply stainless. Wish I had gone with the All-Clad in the first place. Made in the U.S.A. (mostly, be sure to check the box), lifetime guarantee, oven/dishwasher safe, and cooks great with even heat and fast reaction time. Sticking has not been a problem, but getting the right temp is key.
Back when I was researching, I also ran across Tramontina stainless. Reviews say it is almost if not just as good as All-Clad and significantly less expensive. Might also be worth a look.
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Is there some other
Is there some other newfangled physics about the materials to prevent sticking? Or is it all proper temp? A little luck and some oil too?
*
(in reply to Factchecker)
I have some tri-ply Cuisinart and find that I need to lower the temp just a tad. That copper really conducts the heat.
I like how heavy and solid it is, though. Beats the heck out of my Mainstays pieces from Walmart :-)
"Hot pan, cold oil..."
(in reply to Factchecker)
"...foods won't stick."
A little gem that stuck with me from The Frugal Gourmet.
I use Le Creuset enameled iron for most of my cooking, but I'm now tempted to grab an All-Clad piece once it hits the shelves at TJ Maxx.
We have a Le Creuset enamled
(in reply to Andy Axel)
We have a Le Creuset enamled iron skillet that works great for the rare occasion we fry something. We also recently got a Le Creuset dutch oven that's great for soups, stews and chili.
The Le Creuset pan that I
(in reply to R. Neal)
The Le Creuset pan that I have is a bare surface, only enameled on the outside.
And yeah, the dutch oven is a key piece. I use the smaller one for casseroles too.
I've seen some stuff lately about inductive heat surfaces, and I'll admit, my curiosity is piqued. They would work with All-Clad & Le Creuset, but not with Calphalon (which is my other primary cookware).
Nope, just stainless steel
(in reply to Factchecker)
Nope, just stainless steel and all of the above you mentioned.
Cast iron and induction
Cast iron and induction cooktops are made for each other. I use several natural Lodge pieces but I also have a couple of enameled Dutch ovens and this Le Creuset wok.
The main beauty of the wok on an induction cooktop for me is the fact that I can take the cooktop to the back porch to prevent that nasty oil film from collecting on everything
induction cooktop
Where does one find a portable induction cooktop and how pricey?
I bought two of them at
(in reply to jayne)
I bought two of them at Kohl's. The first was $89 and I received an email coupon for $30 off any purchase so I bought a second one to give to a friend. I love the control I have with it and I love its portability. I've used aluminum and stainless with it but it's not convenient. It involved placing a cast iron griddle on the cooktop and then the incompatible cookware onto the griddle.
Setting the control to the 'sear' position gets that footed cast iron wok ready in a hurry.