All Clad Stainless cookware - yea or nay?

[paisley]

After reading about teflon in the news this week I find myself wanting to change our cookware. We currently have Calphalon One (which is not coated with a non-stick surface but instead has a "release polymer" embedded into the metal). Dh, the household chef, *loves* cooking with it but I am worried about what chem's might be in the release polymer.
I have been looking at All Clad's stainless line and am wondering if anyone else here has it and how you like it. Does it require a lot of oil/fat to keep food from sticking too much? Does it perform well? Would you buy it again or go for something else? TIA Mamas!

[thundersweet]

I love my All Clad Stainless. I had the Calphalon anodized cookware and I just replaced it with the all All Clad and a few pieces of Le Crueset for Christmas. It was totally worth the money. My little 8 in omelet pan makes the best little fried eggs I have ever had. I absolutely adore mine!!

[sabrosina]

Had to post. I have a complete set of All Clad Stainless and I absolutely LOVE it for many many reasons. As a culinary school grad I can give you a unique perspective maybe?

First.. it has a solid aluminum core which is what you're after for even distribution/maintenance of heat.

Second.. with the stainless steel exterior it is easy to care for and clean. Anodized aluminum will oxidize (change colour and chemically alter the properties of the surface) if you wash it in the dishwasher with the typical detergent. Stainless steel will not.

Third.. the handles don't get hot when you're cooking on the stovetop even though the're all metal. The design is the reason.. blah blah blah.. But its fantastic to have all metal cookware because if you get dinner ready (rice in one pot, veg in another, seared fish in another) and need to 'hold' it because someone is late.. have an crisis.. etc.. just turn your oven on the lowest temp (170 or so) and it'll be warm when you're ready for it. (The handles DO get hot if you put it in the oven.. lol.. I for whatever reason have forgotten this of late. duh)

I could go on... its a one time purchase.. will never ever need cookware again in your life.. heavy pots set more level on your burner so have more even distribution of heat.. oh and did I mention that it LOOKS good!

I wouldn't use anything else.

About things sticking... a trick.. if you do use oil or butter to saute veg for example.. heat the pan dry until the right temp.. THEN add the oil and immediately the veg. I won't bore you with the chemistry.. but it helps significantly.

I also have to admit that I do keep a nonstick handy anyway. Just one 10 inch skillet from a resturant supply store. A cheapo. And I use it for delicate things.. like maybe a skinny omlette or a really delicate fish. But both can easily be made in the All Clad. Old habits die hard.

Hope this helps.

Edited to add: Check out eBay for decent prices on sets or even individual pieces. Though I bought mine from a chef supply store in Chicago on Lake St. (Avenue) called Northwest (ern) Cutlery for half the price I found anywhere else. I'll repost if I find a link to their website. GREAT prices on all the good products. Knives, for example, were 35 percent less than anywhere else so I got my Wustof there too. And my digital scale.. and my ring moulds.. and.. and..

[alegna]

Another vote to go for it! We love ours. It's very forgiving : I've hardly had anything stick.... and that's saying something for me....

-Angela

[paisley]

Just a little update -

We got a set of the All Clad SS over the weekend and are loving it! It performs beautifully, cleans easily, and of course I am a sucker for shiny things! :LOL We also a couple of pieces of Le Crueset on the way. Thanks for all your input - your posts helped convince dh and now we are both so happy with our new pots and pans!