How an All-Clad Sauté Pan is made - BRANDMADE.TV
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- Опубликовано: 14 дек 2015
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All the best restaurants use All-Clad. Just take a peek inside the kitchen at Daniel or French Laundry or Vetri or Eleven Madison Park or Gramercy Tavern to name a few. This quintessential cookware collection is the result of more than four decades of All-Clad ingenuity, artisan design and precise manufacturing. Born of the steel age in 1960, All-Clad Metalcrafters found its roots in a small metallurgical company that specialized in formulating bonded metals for a variety of industries. Company founder, John Ulam (yew-lum), was awarded more than 50 US patents, specifically related to bonded metals, and was instrumental in the US Mint’s conversion from solid silver coins to the bonded layered metals we use today. Watch how the All Clad Saute Pan is made.
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How All-Clad designed and make the copper-core sauté pan.
Simply put - all the best restaurants use All-Clad. Just take a peek inside the kitchen at Daniel or French Laundry or Vetri or Eleven Madison Park or Gramercy Tavern or (well, you get the idea).
This quintessential cookware collection is the result of more than four decades of All-Clad ingenuity, artisan design and precise manufacturing. And it all started in the metal shop...
Born of the steel age in 1960, All-Clad Metalcrafters found its roots in a small metallurgical company that specialized in formulating bonded metals for a variety of industries. Company founder, John Ulam (yew-lum), was awarded more than 50 US patents, specifically related to bonded metals, and was instrumental in the US Mint’s conversion from solid silver coins to the bonded layered metals we use today.
Ulam, an accomplished metallurgist, discovered that cladding dissimilar metals in the proper formulations delivered properties that no individual metal could achieve. After forming an alliance with Alcoa in 1967, he began to adapt his bonding technology to cookware products. The various combinations of clad metals proved to be ideal for cookware applications, and resulted in performance that greatly exceeded that of non-bonded cookware.
After years of perfecting his bonding process, Ulam established All-Clad Metalcrafters in 1971, and began producing professional-quality cookware for working chefs and gourmet home cooks. The brand slowly emerged as early adopters in the professional community realized the extraordinary qualities, striking aesthetics and exemplary cooking performance of this revolutionary cookware.
Today, from its rolling mill in Southwest Pennsylvania, All-Clad Metalcrafters is the only cookware manufacturer utilizing American craftsmen and American-made metals to produce a complete line of finished cookware products.
The Copper-core secret:
Copper-Core combines the ideal benefits of copper heat conduction with the cleaning ease of stainless steel. Because this formula is a carefully-guarded All-Clad innovation, no other cookware in the world can match the performance standards of its unique bonded design.
Copper-Core is the premier All-Clad cookware collection, and is the choice of many of the world's elite chefs and discriminating cooks.
Copper-Core's patented five-ply bonded design utilizes a copper center core to maximize heat conductivity and responsiveness. The copper ply is bonded to aluminum to enhance heat distribution while reducing weight. The bonded exterior and interior layers are highest-quality stainless steel, providing the ideal cooking surface, ease of cleaning, extreme durability and sculpturesque aesthetic appeal.
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How an All Clad Sauté Pan is made - BrandmadeTV
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One day you're young, the next your watching videos of cookware.
Hilarious!
Ain’t that the truth.
... you're young, you're* watching ...
LOL ain't that the truth !!
Truth!! 😂😂
This video was pivotal in my decision to buy my wife a set of these. Hands down one of the best purchases I’ve ever made. We love them.
I love my All Clad cookware. And I agree about the 3 qt sauté pan!
I bought an All-Clad set a couple of months go and cannot believe how much better it is compared to what we’ve been using for years.
I would have never thought the we would actually notice the difference
Wats d difference?
I just got the 10-piece D3 set yesterday and the pots look like they’ll keep going way long after I am no more. Very very impressed.
Now I just have to learn how to cook with stainless Steel.
"Hot pan, cold oil, food won't stick."
@Renee Tate "I would never suggest Bill Averna suggestion of hot pan cold oil. is dangerous and abusive to expensive cookware."
"Dangerous"? "Abusive"? Nonsense. Allowing the pan to come up to temperature before adding the oil is standard practice. Then when the oil starts to shimmer you add your food. Starting with a cold pan with oil already in it means that when the pan is EVENLY heated through, the oil will be over-heated in some spots.
@Renee Tate Kitchen fires are more likely to start by leaving a pan of oil sitting on a stove with no food in it to moderate the heat, than by using the PROPER method of heating the pan first THEN adding the oil. If you think good-quality pans can't handle being GENTLY and EVENLY heated before adding oil and food, you're an idiot. I'm done with you.
@Renee Tate It's "you're an idiot" not "your an idiot," idiot. And properly heating a pan before adding oil and food is not "abuse," no matter how many times you say it is. You have a "background in chemistry and physics"? Yeah, sure you do.
I've been using Al-Clad Copper Core for years.
It does have a little more weight then the tri-ply stuff
But it heats up faster and even.
After washing pans. I dry them out, put a thin coat of oil in them. I return it to the burner, and heat it up till it JUST STARTS TO SMOKE. Remove from heat. I let it cool , wipe it out store it till next time.
I put a little oil in cold pan heat a little add ingredients and enjoy... NOTHING EVER STICKS...., Take care of the pans , they'll take care of you !!! I also use Griswold cast-iron pans, I enjoy them also. This is making me hungry !!!
I just bought an all-clad sauce pan in perfect condition from a goodwill for 2$ Score!
CONGRATS on such an amazing, fabulous find! :D
R u kidding me?!?! So lucky I'm jealous 😭
Ordinarily, I typically find what I need at thrift stores, however most if not all are closed now. So I now find myself forced to buy new cookware because I am home more after having my hours reduced due to this virus lockdown. I am not rich but I do not want cheap stuff.
Any idea where I can find a bargain for all>clad in the UK? The official website the price is very high...
I will give you 4$ for it, it’s a good deal you double your money 💰.
I have almost the full set of Finex cast iron but have a 6 qt All-Clad copper core saute pan on order just because I wanted one.
Got 25% off on a Christmas special so, while still very expensive, I know, I won't find one cheaper. Look forward to its arrival.
All-good!
Gorgeous 😍♥️
Your food porn addiction is getting serious after watching and liking this
I have the d3 and love them.
That's our next kitchen set.
I'm not one much for brands. My attitude whoever makes the best value for money for me is where I'm going to put my money. I will say all glad is always been consistently good with their cooking products.
I love my cast iron but my All-Clad is my day in and day out choice
ArkansasBadBoy I too love my cast iron and just got an All Clad Pan, love it so far...great to have when have acidic stuff in it that’s bad for the cast
I love my copper core set!
i wish i had even one copper core, but sooo expensive. their 3 layer line is extremely impressive though, been cooking on their 10 and 12 inch skillets for a couple years now, it is worlds away from a cheap skillet, it actually does what i want it to without a fight.
I'm happy with the copper core. The difference in heat distribution between copper / tri-ply aluminum is far less than that between cast iron / carbon steel and tri-ply.
kght222 The copper core has changed how I cook. Less heat is needed. I don't smoke up the house anymore lol. Sautéing, searing, browning and pan sauces are so much better! Totally worth the $$$. Last pan I'll ever need to buy.
I’ve tried different brands of pans. All Clad Copper Core is absolutely unparalleled. We’ve been using all clad copper core for over 20+ years. They are the best.
Wow!!! Just wow! This is amazing and that cookware is STUNNING!
Do all your items come with a heat choke in the handle and does that therefore signify quality over a copy?
Awesome
Ok I’m sold. I’m buying All-Clad
All Clad Cookware, Very Beautiful Products, But, I don't have money to buy this, I like this product.
I have a few pieces of al-clad and I love it and worth the investment I dont have the copper line yet but i will eventually buy some of the copper pieces.I love my big pan that cooks a hudge amount of southern fried chicken.
America's Test Kitchen comparisons showed no performance improvement in copper pots and a slightly longer warmup time. Conclusion, don't spend more on copper, D3 line is already great.
@@fraserhenderson7839 That makes sense to me. Tri ply works very well as-is.
all clad for the win esp with a induction cooktop
I was an early buyer of copper core. Before it was induction-compatible. Sometimes, it doesn't pay to be an early adopter.
3:47 1985 called. They asked for their jacket back
I have a set of pans my Mother-In-Law gave me (has the name of the guy who says "BAM!" on them). The bottoms are aluminum-copper-stainless, but the sides are so thin that everything scorches.
Yeah, "disk bottom" pans are garbage. If you can't afford fully-clad pans, you're better off getting thick, single-ply, hard-anodized aluminum.
I only use the disk bottom pot as a stock pot. Otherwise they are only useful if better cookware is beyond the budget.
I love my copper core !
Thanks for being MADE IN THE USA!
Much of it isn't any more and the quality has plummeted on those items.
@@igorurisman1993 Sadly true.
Igor Urisman
My D3 set I bought yesterday says “crafted in USA”
The only All-Clad thing that was made in China was the cardboard box of my D3 set.
All Good 👑
1:43 how does that lady pick her nose? the slots barely fit dimes
You could plug a toaster into that thing
Better yet how does she breathe🤔
Too much plastic surgery. That ain't natural. She was probably a good looking woman before she went under the knife.
Some things you cannot unsee
Dogfart12 those years passed a while ago I’d say.
I want these so bad! For some of you who balk at the price, if u get these, it will last you probably a lifetime. Plus, it cooks the food evenly. It's an investment. If I could afford saladmaster cookware, I would get those too but AllClad is better priced for its quality.
Lynn I bought it on sale at Macys
just get the try ply. the quality is incredible and im sure will last forever. such a huge step up from anything else i have ever cooked on
Costco used to sell an amazing allclad knock off years ago. My set still looks great.
adv
Hmmm... yeah they don’t sell SS Kirkland pots and pans any more.
Adv, I was at Costco today and walk by the cookware and saw they had the All Clad Copper Core 10 piece set look at the price it said $199.99 than I looked again it was the exact same set as All Clad Core except it was the Kirkland Copper Core. They copy the All Clad exactly, the ring of copper at the bottom and than the ring of copper at the brim. All of the pieces same size and everything, it was even 5 ply except the handle riveting was a little different. I was going to purchase than saw the made in “China” and than decided to go with D5 brush stainless from another place. The date was 1/13/20. So, the amazing All Clad is back and in the copper core. My Costco is in Fountain Valley, California
It was the All Clad Copper Core that Kirkland made an exact copy off.
Al-Clad have there lids for there pots and pans made in China.
China apparently stole the technology that Al-Clad showed them. And started to make there knock offs. Yes the handles are differently, and the have a heavy Kirkland symbol on the bottom. There on sale now for $165.99....12/10/2020
I rather have the real Al-Clad.. ITS WORTH EVERY PENNY... Last a lifetime !!!
Does the signature copper band tarnish over time?
And how does the exposed vanity ring (that serves no functional purpose) keep from corroding?
I thought the same thing. The copper is visible at the normally exposed edge, no need to cut a strip of stainless off the pan to show it is copper
"how does the exposed vanity ring...keep from corroding?"
It will develop a patina rather quickly, but in such a small strip it doesn't really detract from the overall appearance in my opinion. (Of course I don't mind a patina on my full-copper Mauviel cookware, either. It's for cooking, not for looking.)
@volcano hi Copper develops a "tarnish" layer that stops further oxidation. If you know anything about cookware, Allclad is no joke. If you don't, why the negativity? The less expensive D3 line has no copper but both lines are excellent and long lasting.
volcano hi Yeah, that could happen...if you never clean the pan.
volcano hi A cookware fanboy... now I’ve seen everything...😂😂
I'ma buy one for my mom and watch her not even use it...
Make sure it's in her will!
The 3 layers works as well as the 5 layer for less $
Pretty much. They did admit this was a status symbol.
@You Wish No. They cut into the core to show the copper because "copper *is* somewhat of a status symbol" ...by extension, these are status symbols. A 3-qt copper sauce pan is $200. The D5 is $150. The MC2 is $120. Absolutely a status symbol. Doesn't stop me wanting it. But it's not 25% better than a D5.
It's only a bit better, but the rich don't care
@@watchdealer11 your mom is rich
my mom doesn't buy anything but D5
I will make you all jealous ....
I just got my 3q copper core saute pan for $69 at TJ Maxx . I couldn't believe the price 😳 💪👌🎊🎉
Why don't you make a 1 quart copper core sauce pan? My wife wants one to go go with her set that she loves and uses every day. Thanks for a great product.
I am interested to buy but I did not understand from where we can buy these
Does it add extra flavors?
Cool channel, I wish it went a little more in depth on the process though.
Their manufacturing facility is 2 miles away. Once a year they have a sale on lightly damaged stuff, if thieves came into my house, they wouldn’t look twice at the $20k worth of all clad in the kitchen lol
But now that you've announced it on RUclips......LOL!
Buy some for me please 😃 i have a few pieces but always need more. Classically French trained chef he.
If only i could i afford it.
the all clad 5 layer series is ridiculously expensive even for what it can do when compared to all clad's normal 3 layer line. the 5 layer series is awesome and the pans are top notch, but if you are serious about cooking and not a pro or rich their 3 layer series is about the best on the market in the "affordable" range, if you consider that you should never have to replace one. i put affordable in quotes because a 10 inch skillet with lid from all clad is about a hundred bucks, but you should never have to replace it.
I have one of all-clad's tri plys , a Tramontina, and a Cooks Standard. Each has their strengths. I agree the 5 layer is expensive. Some people are happy with carbon steel / cast iron which is far worse than try-ply.
i use my cast iron all the time, its my general use pan when i'm just bashing something together or when i want a pan that holds allot of heat, but that doesn't make my stainless all-clad pans any less loved, and their temperature control blows away my cast iron, so if i am trying to cook something temperamental, its gotta be the all clad.
@@madthumbs1564 ,Most restaurants around the world uses Carbon steel ,So you might be Eating those Fancy Food made on Carbon steel but i guess newbie home cooks are easy suckers for luxury cookwares
Why is called a thumb notch if it's on the bottom of the handle?
because you can hold it there with one hand and the opposite loop with the other
By the copper core and the pads that have stainless steel in them even the nonstick ones that have stainless steel on the outer layer of the bottom pad those are made here in the USA you will support jobs here at this time
stainless ON food side? Why aluminium when heated the particles expand and aluminium mix withfood ?
Does this things work with induction stoves?
Works with all cooking sources. Induction included.
I confess to being a pan junkie and I have too many, but my All-Clad are the ones I use every day.
Support made in North America.
Lots for life.
Not the disposable one's from you know where.
... ones* (plural, no apostrophe)
@@einundsiebenziger5488
Thanks doctor Dik. U mis de pint.
Does anyone know what metal they use for the rivets? I notice the rivets are never mentioned when they discuss what is stainless and safe for cooking food. Aluminum is toxic and considered an excito-toxin, meaning it acts as a catalyst for the other toxins in your system. Almost all rivets elsewhere are aluminum. Since these rivets come in contact with the food being cooked, I was hoping they might be food-safe stainless steel. If someone knows, please comment.
Auf der Innenseite der Pfanne hat die Klemme eine Kappe aus Edelstahl.
Auf der Innenseite der Pfanne hat die Klemme eine Kappe aus Edelstahl.
Cómo puedo usar los sartenes, Qué no se me peguen
I would prefer them without the groove showing the copper core. It seems odd to me to bond all those layers together for better performance, the cut away 2 of them part way up the pan.
I agree, but they wouldn't hinder the performance of the pans. But they have to do something to make people buy new stock. Thats the problem when making things that last. They have to put out something pretty once in awhile.
That's because it's a status symbol, I inherited my mom's Revere Ware, she bought it almost 30 yrs ago and it still going strong.
The copper core is great and it's been around a lot longer than you. You didn't think of it. What you do wrong is not use a thick enough piece. I want a pan that I can put on a gas flame and there are no hot or cold spots. I want the whole pan the same temp no matter where the flame is. USE MORE COPPER!
The markup on All-Clad is TREMENDOUS.
Got that right. People figure that something more expensive must be better.
Ferrari of cookware…Bull!
Hello, ouh many years of warranty for this Cook ware, Royal Prestige offers my 50 years, is surgical stainless steel. I'm beleave i'ts beater.
I enjoy my royal prestige cookware also. But the are 2 completely different price points.
Jaime Aparicio
Is Royal Prestige 3-ply too?
I disagree that the monocog construction should be cut to reveal the copper as that will damage the ability of the cladding to be effective up to the top edge.
will all clad make a WOK?
they make a Copper core 14" Wok - $$$
I prever mauviel
I've got a set of tfals that have lasted longer.
It just sucks that the handle for their pans do not feel comfortable in my hands at all.
Actually it seems they changed the handle since. It's thicker and more hand-shaped.
I have the older style. I don't mind so much.
So they cut the steel and aluminium to reveal the copper core as a status symbol and in the process make the product dishwasher unsafe. Thanks.
You do not put pots and pans in the dishwasher, anyway. Even if they're labeled "dishwasher safe".
@@einundsiebenziger5488 I take it you don't have kids. And you have infinite time to carefully wash by had your cookware, using only Dr. Bronner's Magic Soap.
I got some copper pans at a local supermarket for like $30 .. Worth it
Does any one remember RenaWare?
Regal Ware or Revere Ware?
I want but cannot afford
@ plainlogic:
The look at cookware made by Anolon -- specifically, their "Nouvelle Copper Stainless Steel" collection.
I have a set myself...VERY nice (and way more affordable than All Clad). :-)
-- BR
plainlogic I’d recommend looking around thrift stores and estate sales for older Revere Ware pans. Best pans I’ve ever used and last a lifetime.
The explanation of how the different metals work is absolutely wrong.
Out of the metals we use for cooking copper and then aluminum are the two most even heating metals. Which means they're kind of famous for not holding onto heat.
The stainless steel holds the heat way more than the aluminum does.
Robert Pruitt It hurt to listen to the marketing BS in this video.
@@RandomNumber141 I was thinking the same
thats why they said the cooper core is the one that holds the heat. aluminum only distributes it and stainless is to protect it all since its a harder metal as well as for looks. Pay attention.
No wonder all clad is so expensive when this the care they put into making their pans. They’re worth it but I can’t afford it
... they're worth it but I can't afford them*.
That's cool, but it's still $300 for a sauce pan. For $300, I'll wait the extra 20 seconds for my pan to heat up.
Their tri-ply is almost as good (negligible difference), and there are other tri-ply brands now. It's not so much about heating up; it's about heat distribution (even heating).
using a quality pan vs some shitty paper thin aluminium non stick is so very different..... maybe research what brands have steel with a copper core for the base, just as good.
There's a much cheaper brand with comparable build quality called Scanpan that has a 5 ply. Their premium line "Fusion 5" series is made in Denmark but only costs around 80 usd for a large 13 inch diameter pan. All Clad is good if you want to support the local billionaires tho; seriously doubt the bulk of the market price makes it to the factory level workers.
Id filet someone of they try to take my stainless core all-clad pans. I'd had them for 20 years and they still look perfect.
As others have mentioned, it's distribution of heat. Other brands of tri-ply stainless are about the cost of one pan for an entire set.
Where’s the stainless steel? All you added was aluminum copper then aluminum
The stainless steel is on the interior and the exterior of the pans. They're five-ply: steel, aluminum, copper, aluminum, steel.
I got turned on to All Clad by Finding a copper Core sauce pot at a locale Thrift store for 12$ I could not believe it.
Why is all the leadership at All-Clad so creepy?
She looks like the red from prison
They cut out her vocal cords so she can speak in that voice....
I've watched show's with chef's cooking in restaurant's for year's, and I have never seen one use a decent pot or frying pan. They all use banged up dollar store aluminum ones.
Stop using the apostrophe-s to make words plural. Sheesh! Example: "There were three shows about cooking playing last night, and one show's chefs were yelling at each other all the time. One chef's food looked better than that from all the other chefs, though. That show has been on TV for five years, and this year's cast is interesting."
SeikiBrian exactly
not fancy enough to afford them at the restaurant..But bet they do have them at home.
Over the last two years I have replaced all my cookware with All Clad. You have to be careful. A few items are Chinese and not the same quality. Case in point, the cheaper pasta pot and the stove top kettle.
That's disappointing
Wow
That's trash
Ironically I use my copper core to cook ketamine...
was unhappy to hear they use handles and lids made in China tho.... seems like if it's made in the USA, it should be 100% made in the USA.
I'll stick with my cast iron
For certain tasks, I will too. For others I use stainless tri-ply. And others, teflon.
Have fun boiling water
These people make the steel Emiril branded cookware
Emerilware is made in China.
Not induction ready
Yes it is.the outside is carbon stainless steel. And let me tell you I just bought the 12" fry pan and it is perfectly flat. I am currently cooking on a glass top and being flat is really important. Also keeping a steady low to medium high heat which the copper layer adds to this pan . Yes it was a lot of money but it also comes with a lifetime guarantee. I have thrown away more pans because they all have warped bottoms. I really was looking for a copper pan with s.steel lining but chose this pan because I may go to an induction cooktop.
@@scottdavis2036 They are now. I bought the copper core original line, and they weren't then.
I'm sorry, the what of the kitchen?
If you think you'd like one of these? Try a plan Stainless Steel pan first ... I've used both and in my opinion they suck ... everything that's not dripping in oil sticks to stainless steel .... give me plain aluminum, cast iron or a teflon any day!
Well if you want alzheimers, then go with aluminum. If you want cancer, go Teflon. Cast Iron is the excellent to cook with. Stainless is easy as well. Most people just use too much heat. I use both stainless and cast iron with no problems.
Dresden219 : During the 1960s and 1970s, aluminum from sources such as pots and pans, emerged as a possible suspect in Alzheimer’s. Since then, any and all studies have failed to confirm any role for aluminum in causing Alzheimer’s.
You can season stainless just like you can cast iron. Cast iron won't have the far better heat distribution, light weight, less maintenance, faster heating, that composite pans have. Look up Halle Cottis on youtube for how to use stainless.
mad thumbs : never heard of seasoning stainless ... thanks for the info I'll look it up.
+ Yeggster Shane "everything that's not dripping in oil sticks to stainless steel"
Unfortunately, your experience cooking with Teflon has left you unprepared for cooking on stainless steel. It's all about temperature control. If food is sticking, you're either using too much or too little heat (depending on the food), not preheating the pan fully before adding the food, not preheating the fat, or not using the right kind and amount of fat. (It doesn't have to be "dripping" fat; a little is all it takes for most foods.)
I won't buy them because I prefer glass lids. I want to see what I'm cooking. I bought Calphalon and absolutely LOOOOOVE them. By the way, Consumer Reports gave All Clad poor reviews.
American test kitchen gives All Clad best ______ every time, I trust ATK a lot more
I would rather pay a little more money for the price of a renaware cookware.
Rena Ware is absurdly overpriced. Drastic case of diminishing returns. A blindfold test using them to cook with a much cheaper set with same construction would be instructive.
@@WizardBill well it depends on who you know. My mom has been using the same pits and pans daily since the 1980’s.
Looks really well made and stylish, but I would prefer not to have the copper exposed.
Cutting through the outer layer to expose the copper made me cringe...Just don't do it!
$3000 for a set of pans no thankyou
So why expose the copper smh
D D to show it has copper all the way up
I tried using one of these and everything stuck. Bought a carbon steel instead.
You're supposed to bring it up to temperature before adding oil. Most cooks add oil on a cold pan then wait for it to heat up.
These pans are not non-stick.
But yeah, carbon steel rocks.
All-Clad is a good pan, but got cheap on lids, and do not make glass lids.
300$
The only big thing about this pan is its commercial
I saved for over a year to buy my very first all clad frying pan and saucier
pot. It was close to $300 plus tax and delivery. But I have been told my whole life that all clad was the very best. I got it home washed it and began to cook scrambled eggs in the frypan. It’s stuck horribly. It was a nightmare to clean. But I figured I had done something wrong and so I tried every kind of oil I could find and Every temperature I could imagine. Nothing worked! Everything and I do mean everything sticks no matter what. I am so disappointed I can hardly stand it. For me all clad was a big lie. I am going back to my grandmothers, grandmothers cast-iron skillet. And my lodge carbon steel fry pan. A new lodge skillet runs about $30. And a new carbon steel frypan about $30. For anybody who’s reading this please don’t waste your money on all clad. It doesn’t live up to the hype.
Don't blame All-Clad for your lack of cooking expertise. First, you picked the wrong tool for making scrambled eggs. Second, if someone gave me an All-Clad skillet and asked me to make scrambled eggs in it, I could; it wouldn't be my first choice, but I could do it. Knowledge is power, and it's a poor craftsman who blames his or her tools for failure.
TWO COMMERCIALS before the main event?? Had to give up and click out. Not cool.
Install adblocker. No commercials at all.
Hope the bottom is flat. I have 6 different pots and pans by All-clad and the bottoms are all convex. Their warranty is crap. They tell me to take it back to the store.
Your probably throwing it in the sick red hot. Any metal (even titanium) will deform under those stresses. You gotta let it cool, so after cooking let it cool off, unless if your looking for the dramatic ending cloud of smoke at your kitchen ^_^
Can't beat cast iron.
Dominique Naomi Really? Cool go cool 6 hour ragu Bolognese in your cast iron.
GinEric84
Ever hear of enameled cast iron.
i only fry in my cast iron pan or make corn bread
Cast Iron is overrated
I like cast iron. Most people who cook a lot understand there are reasons to use different types of cookware. Cast iron is just one option. If you are hooked on one option, that explains too much about you.
铜芯没必要露出来吧。
I'm not dumb enough to spend several hundred dollars on one pan.
These people are so full of it
As much as I love all-clad or try-ply, taking a pan where only the base is all-clad or try-ply and making the whole pan the same material/all-clad layering, shouldn't make the cost of each pan rise so much. 30 or 40 bucks for an all-clad base "puck" or "disc" pan where the sides are just single stainless steel, shouldn't jump to 120 bucks or more when you basically apply the base material to the sides as well. Screams of "well you're paying for a patented, unique design" and price gouging to be honest.
It is not sAté.. it is pronounced sOté.. A and U together makes the sound "O"
Haha one time they say its for handeling the other time its for head disipation, I talk about that hole in the handle.
They never said the hole in the handle was for handling, they said the raised bump on the underside of the handle was for handling.
After that we add some Bible verses to look over your food, after that the pans are blessed by a Priest, after that........
Keep your superstitions to yourself.
feynmans
You didn’t understand that he was joking? It was a joke.
"You will use it for all kinds of cooking applications". Yeah that's how normal people talk.