Sad All Clad discontinued MC2 and D7 line, (tho they recently brought back 6qt D7 Dutch oven), MC2 probably have the best evenness while very light, over 3mm of aluminum bottom, D7 is the second thickest clad cookware after Proline, tho no sealed rim
What is your pan of choice? Sounds like the Demeyere Pro Line... I bought the 10" All-Clad D3 skillet during an amazing sale (under $100...and you're right, you can get the 12" with lid for $129). I find the 10" a little cramped but the 12" is too big for my burner. I like that it comes with a lid. I find the handle of the lid gets super hot. It's the only part made in China (assembled in U.S.A). Maybe I shouldn't blame China...I prefer cooking in my Demeyere Industry 11"...I wish it came with a lid. The Proline is too heavy for me....For my purposes the D3 is fine...but I hear ya.' On another note, could you do a video for a good 3.5 qt. saute pan/with lid. I have a Demeyere Industry 3 qt. with lid and find it a bit cramped, heavy and unbalanced. I find the sides of the All Clad D3 too shallow. The rec from many has been the Made In 3.5 qt. Curious what you think...In any case, I'm going to replace the Demeyere (also bought during an amazing sale) before I break my arm or drop the pan...sad. It's a workhorse piece in my kitchen (along with mu Staub 5 qt and my Lodge cast iron 10")... Many thanks for the comparison!
Proline is my first choice. I choose my pans based on quality/design/practically, rather than the country of manufacture. The 28cm Atlantis saute may be a good choice.
@@julianvickers I'll hold onto it for a little longer as I'm planning to do a couple more videos with it. Keep an eye out for my next video(s) and send me a message then to see if I'm done with it.
@@andreashjalmarsson9886 I've never used induction so I don't feel qualified to comment. But you have to be careful with induction as it can be very powerful and can easily warp pans. I would suggest just get the pan that you prefer and don't use more than 70% of the power to heat the pan.
Sad All Clad discontinued MC2 and D7 line, (tho they recently brought back 6qt D7 Dutch oven), MC2 probably have the best evenness while very light, over 3mm of aluminum bottom, D7 is the second thickest clad cookware after Proline, tho no sealed rim
I really want to try the D7 6qt Dutch Oven (All Clad called it a Slow Cooker). But my chances of getting one in NZ is basically zero.
What is your pan of choice? Sounds like the Demeyere Pro Line...
I bought the 10" All-Clad D3 skillet during an amazing sale (under $100...and you're right, you can get the 12" with lid for $129). I find the 10" a little cramped but the 12" is too big for my burner. I like that it comes with a lid. I find the handle of the lid gets super hot. It's the only part made in China (assembled in U.S.A). Maybe I shouldn't blame China...I prefer cooking in my Demeyere Industry 11"...I wish it came with a lid. The Proline is too heavy for me....For my purposes the D3 is fine...but I hear ya.'
On another note, could you do a video for a good 3.5 qt. saute pan/with lid. I have a Demeyere Industry 3 qt. with lid and find it a bit cramped, heavy and unbalanced. I find the sides of the All Clad D3 too shallow. The rec from many has been the Made In 3.5 qt. Curious what you think...In any case, I'm going to replace the Demeyere (also bought during an amazing sale) before I break my arm or drop the pan...sad. It's a workhorse piece in my kitchen (along with mu Staub 5 qt and my Lodge cast iron 10")...
Many thanks for the comparison!
saute pan - get a D3 or D5 in 4 qt, same diameter as the 3 qt but deeper. TK copper core saute in 5 qt is even deeper, if you can find it.
Proline is my first choice. I choose my pans based on quality/design/practically, rather than the country of manufacture.
The 28cm Atlantis saute may be a good choice.
Are you keeping the pan? I might be interested in it if you're not (I live in NZ).
@@julianvickers I'll hold onto it for a little longer as I'm planning to do a couple more videos with it. Keep an eye out for my next video(s) and send me a message then to see if I'm done with it.
For induction hob, do you recommend disc bottom over clad?
@@andreashjalmarsson9886 I've never used induction so I don't feel qualified to comment. But you have to be careful with induction as it can be very powerful and can easily warp pans. I would suggest just get the pan that you prefer and don't use more than 70% of the power to heat the pan.