Copper is an excellent conductor of heat... perhaps the best, which makes it very expensive. AllClad for example has a line of cookware similar to the one I showed in the video that uses copper in the core (the 3-ply line I showed in the video uses aluminum clad in the core of the pan which is also an excellent conductor of heat but much less expensive). Copper on the outside of the pots is stunning, but it does get discoloured very quickly and it's VERY expensive.
Professional Chefs are very hard on their cookware, (dropping, denting, smashing) on a daily basis. Most chefs in smaller kitchens (and with a smaller budget) will have trouble justifying the expense on something like All-Clad. However, if you talk to mid-level and high-level chefs (who require extreme durability and can afford to outfit their kitchens in the brands they trust, you'll quickly find that they value and depend on their All-Clad pieces both in their professional kitchens and homes.
I know two professional chefs. Both say that while All-Clad is an excellent maker of cookware, they have never used the brand in their professional kitchens. It's too expensive. I notice in the background of this video, it certainly doesn't look like All-Clad is being used. I would rather go to a restaurant supply store and get the same pots and pans that are used by pro chefs.They obviously gets the job done very well.
Excellent video, thanks for clearing up my confusion!! I clearly need to add a few extra pieces to my collection. Also, what about a carbon steel wok for stir frying? I heard this is the best material for stir fries, as long as you use the right technique (which I've just discovered after decades of doing it all wrong, doh).
I agree that All-clad copper core line is quite nice, but the SS lines are no comparison to Demeyere and Zwilling Prime series. AC have several problems such as thin base (that is, when compared to Belgium and German products), uncomfortable handle that gets hot and also the handle is riveted rather than wielded, so the rivet head collects bits of food (you may think wielded handles are not strong enough, but they only needs to stay firm before the side of the pan reaches structure failure). As to the non-stick surface solely devoted to eggs, I would recommend de Buyer Mineral B series. Absolutely the same performance as a non-stick one when properly seasoned and no coating what so ever.
When choosing a roaster - why one would choose stainless steel vs enamelled cast iron roaster? E.g le creuset range has one each but which is more versatile if I have space for one only?
I am looking to get some good pans but I am really not sure what I should go for. I cook a lot of indian currys so want something good for that and for biriyani etc. please can you recommend something good for that. thanks
what is brand of your stainless steel pan in the video? and what material you said between two layers of the stainless steel to make it heat up fast and even? thanks
The new Le Creuset stainless steel clad cookware are excellent... we've recently tested them out and they perform amazingly well - and they look phenomenal as well. There are many brands out there that make great cookware. All-Clad is merely one of them, and they are what I would say, the leader in clad cookware (i.e. the process of sandwiching a conductive material like aluminum or copper in between layers of stainless steel). But that doesn't mean that other brands aren't great as well.
Jesper Christensen 5-ply are meant to be one step better than 3-ply. Frankly I've never noticed a difference. The point is that stainless steel on its own does not produce a good pan, so a conductive layer is necessary... Whether you have one layer or two layers of aluminum or copper is neither here nor there in my honest opinion. And certainly a good quality pan with 3-ply is better than a 5-ply of poor quality. I've heard of the scanpans but haven't used them myself so I can't comment on those specifically, sorry. Certainly though, like I said in a previous post, All-Clad is only one brand of many good quality brands out there so I'm sure you'll find something in your area.
The Healthy Butcher They only have a 5-ply line, and not a 3-ply, so that's why I was wondering The pricing here is a little different, they cost around the same as all clad or le creuset in the US, but here le creuset and all clad would cost at least 200 bucks for a pan
Copper is an excellent conductor of heat... perhaps the best, which makes it very expensive. AllClad for example has a line of cookware similar to the one I showed in the video that uses copper in the core (the 3-ply line I showed in the video uses aluminum clad in the core of the pan which is also an excellent conductor of heat but much less expensive).
Copper on the outside of the pots is stunning, but it does get discoloured very quickly and it's VERY expensive.
Copper is usually used in the bottoms of pots and pans as a conductor - as it helps heat and distribute heat evenly - very quickly.
Professional Chefs are very hard on their cookware, (dropping, denting, smashing) on a daily basis. Most chefs in smaller kitchens (and with a smaller budget) will have trouble justifying the expense on something like All-Clad. However, if you talk to mid-level and high-level chefs (who require extreme durability and can afford to outfit their kitchens in the brands they trust, you'll quickly find that they value and depend on their All-Clad pieces both in their professional kitchens and homes.
I know two professional chefs. Both say that while All-Clad is an excellent maker of cookware, they have never used the brand in their professional kitchens. It's too expensive. I notice in the background of this video, it certainly doesn't look like All-Clad is being used. I would rather go to a restaurant supply store and get the same pots and pans that are used by pro chefs.They obviously gets the job done very well.
thats a cannibal pot behind you bro likein the cartoons
Excellent video, thanks for clearing up my confusion!! I clearly need to add a few extra pieces to my collection.
Also, what about a carbon steel wok for stir frying? I heard this is the best material for stir fries, as long as you use the right technique (which I've just discovered after decades of doing it all wrong, doh).
I agree that All-clad copper core line is quite nice, but the SS lines are no comparison to Demeyere and Zwilling Prime series. AC have several problems such as thin base (that is, when compared to Belgium and German products), uncomfortable handle that gets hot and also the handle is riveted rather than wielded, so the rivet head collects bits of food (you may think wielded handles are not strong enough, but they only needs to stay firm before the side of the pan reaches structure failure). As to the non-stick surface solely devoted to eggs, I would recommend de Buyer Mineral B series. Absolutely the same performance as a non-stick one when properly seasoned and no coating what so ever.
When choosing a roaster - why one would choose stainless steel vs enamelled cast iron roaster? E.g le creuset range has one each but which is more versatile if I have space for one only?
Excellent video and very helpful information; by the way what are copper cookware good for?
Thank you.
I am looking to get some good pans but I am really not sure what I should go for. I cook a lot of indian currys so want something good for that and for biriyani etc. please can you recommend something good for that. thanks
Hi Rose, for curry and biryani, Le Creuset is awesome. Even heat, heavy lid, easy to clean.
The Healthy Butcher thank you. The cast iron ceramic one?
what is brand of your stainless steel pan in the video? and what material you said between two layers of the stainless steel to make it heat up fast and even? thanks
All clad is pretty hard to find here
What do you think of the le creuset 3ply pans?
The new Le Creuset stainless steel clad cookware are excellent... we've recently tested them out and they perform amazingly well - and they look phenomenal as well. There are many brands out there that make great cookware. All-Clad is merely one of them, and they are what I would say, the leader in clad cookware (i.e. the process of sandwiching a conductive material like aluminum or copper in between layers of stainless steel). But that doesn't mean that other brands aren't great as well.
Jesper Christensen 5-ply are meant to be one step better than 3-ply. Frankly I've never noticed a difference. The point is that stainless steel on its own does not produce a good pan, so a conductive layer is necessary... Whether you have one layer or two layers of aluminum or copper is neither here nor there in my honest opinion. And certainly a good quality pan with 3-ply is better than a 5-ply of poor quality. I've heard of the scanpans but haven't used them myself so I can't comment on those specifically, sorry. Certainly though, like I said in a previous post, All-Clad is only one brand of many good quality brands out there so I'm sure you'll find something in your area.
The Healthy Butcher They only have a 5-ply line, and not a 3-ply, so that's why I was wondering
The pricing here is a little different, they cost around the same as all clad or le creuset in the US, but here le creuset and all clad would cost at least 200 bucks for a pan
very informative thank you!
Thanks edmontonful
Very informative, learned a lot, thx!
Thanks +ATRAX+
Thanks for info )