Somewhere else Jill said:
I got a couple of All Clad pots for Christmas a couple of years ago;
I tried them. Rarely use them.

What don't you like about them, Jill? I'm not fond of the really long
handle on my sauté pan. Grabbing the handle near its end doesn't give
me much stability on the pan side. OTOH, I suppose that's what the
helper handle is for. But then I've got both hands occupied and can't
scrape the pan. Unless I have someone else do it. And they won't do it
to my satisfaction and their hands will get tangled with my arms and. .
.. . I'm tellin' ya, life is complicated sometimes.
--
-Barb
http://jamlady.eboard.com Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
Somewhere else Jill said:
I got a couple of All Clad pots for Christmas a couple of years ago;
I tried them. Rarely use them.

What don't you like about them, Jill? I'm not fond of the really long
handle on my sauté pan. Grabbing the handle near its end doesn't give
me much stability on the pan side. OTOH, I suppose that's what the
helper handle is for. But then I've got both hands occupied and can't
scrape the pan. Unless I have someone else do it. And they won't do
it to my satisfaction and their hands will get tangled with my arms
and. . . . I'm tellin' ya, life is complicated sometimes.

Yep, they do have extra long handles, don't they? I was given two stainless
saucepans, a 1.5 and a 3 quart-er, I think. No "helper handle" on my
saucepans. They are a bit on the heavy side. That's not really a problem
with the 1.5 but if I'm using the 3 qt. and it's full it's hard to lift.
*Mine* also don't have lids, which I find annoying. If I want to simmer
something *covered* I have to put aluminium foil over them, which is a pain
when it comes time to stir and sometimes *ouch* from steam when peeling back
the foil to stir.

I suppose it's not so much the pots as my pickiness. I get the same results
from my trusty almost 30 year-old copper-clad RevereWare. (And I just found
a site that has the same sort of 10-piece "starter set" of copper-clad
Revere for $119 as opposed to $600 for an All-Clad set.)

For saucepans without lids, the Spatterware pans I got from Lehmans.com are
mucho cheap, durable, lightweight and accomplish the same tasks for just a
few bucks each The Spatterware pans can also be used on the grill. I'm
sure the All-Clad stainless can, too, but I'm pretty sure not many would do
that considering the 3 quart saucepan I've seen online (with a lid, dammit!)
costs $150

Jill

In article ,
"jmcquown" wrote:
*Mine* also don't have lids, which I find annoying. If I want to simmer
something *covered* I have to put aluminium foil over them, which is a pain
when it comes time to stir and sometimes *ouch* from steam when peeling back
the foil to stir.

Jill

Ech. Ouch. Use a cheap foil pie plate .
--
-Barb
http://jamlady.eboard.com Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:
*Mine* also don't have lids, which I find annoying. If I want to
simmer something *covered* I have to put aluminium foil over them,
which is a pain when it comes time to stir and sometimes *ouch* from
steam when peeling back the foil to stir.

Jill

Ech. Ouch. Use a cheap foil pie plate .

That's a great idea! Do you think it would provide the same "seal" as a lid
or regular foil? You know, when the recipe says "tightly covered saucepan",
yada yada yada

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:
*Mine* also don't have lids, which I find annoying. If I want to simmer
something *covered* I have to put aluminium foil over them, which is a pain
when it comes time to stir and sometimes *ouch* from steam when peeling back
the foil to stir.

Jill

Ech. Ouch. Use a cheap foil pie plate .

Sometimes I use another pan. It has a handle, it handles heat well, and
it is often handy when cooking.

Also, I like long handles. I grab them in the middle or close to the
pan and the balance is better. Works well unless cooking with high
heat, in which case the close part of the handle is too hot to grab.

Dean G.

jmcquown wrote, in part:
I suppose it's not so much the pots as my pickiness. I get the same results
from my trusty almost 30 year-old copper-clad RevereWare. (And I just found
a site that has the same sort of 10-piece "starter set" of copper-clad
Revere for $119 as opposed to $600 for an All-Clad set.
Be careful if you're expecting tight fitting lids, Jill. I gave my
rather large set of RevereWare to my son's first independant kitchen a
few years back. The over 20 pieces were originally bought for my
grandmother more than 55 years ago. The new 8-piece set of RW I bought
to replace what I gave son is much, much lighter and seems to have lids
that are out-of-round so that most, to all steam escapes while cooking.
A few others I have talked to have the same complaint about RevereWare
that was not purchased more than a dozen or more years ago. I do use
the slinky set I bought, and it definately is worth what I paid for it,
but beware of the no-lids-fit-right problem.

Picky

PickyJaz wrote:
jmcquown wrote, in part:
I suppose it's not so much the pots as my pickiness. I get the same
results from my trusty almost 30 year-old copper-clad RevereWare.
(And I just found a site that has the same sort of 10-piece "starter
set" of copper-clad Revere for $119 as opposed to $600 for an
All-Clad set.

Be careful if you're expecting tight fitting lids, Jill. I gave my
rather large set of RevereWare to my son's first independant kitchen a
few years back. The over 20 pieces were originally bought for my
grandmother more than 55 years ago. The new 8-piece set of RW I
bought
to replace what I gave son is much, much lighter and seems to have
lids
that are out-of-round so that most, to all steam escapes while
cooking. A few others I have talked to have the same complaint about
RevereWare
that was not purchased more than a dozen or more years ago. I do use
the slinky set I bought, and it definately is worth what I paid for
it,
but beware of the no-lids-fit-right problem.

Picky

Ah, but I'm not buying a new set! My RW is in the almost 30 year-old
category I was simply pointing out the price differences between a
"starter set" of RW and a similar set of All-Clad, from which you can
achieve the same cooking results. I have, however, read many times the
newer RW is lighter weight. But now that I think about it, I'm not sure
mine ever fit really "tightly", just securely, if that makes any sense.
Sure, some steam escapes, but not enough to screw up simmering rice and
stuff like that

Jill

In article ,
"jmcquown" wrote:

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:
*Mine* also don't have lids, which I find annoying. If I want to
simmer something *covered* I have to put aluminium foil over them,
which is a pain when it comes time to stir and sometimes *ouch* from
steam when peeling back the foil to stir.

Jill

Ech. Ouch. Use a cheap foil pie plate .

That's a great idea! Do you think it would provide the same "seal" as a lid
or regular foil? You know, when the recipe says "tightly covered saucepan",
yada yada yada


I'm guessing it would not. But guessing only. Especially if you had
something at a serious boil.
--
-Barb
http://jamlady.eboard.com Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:
*Mine* also don't have lids, which I find annoying. If I want to
simmer something *covered* I have to put aluminium foil over them,
which is a pain when it comes time to stir and sometimes *ouch* from
steam when peeling back the foil to stir.
Jill
Ech. Ouch. Use a cheap foil pie plate .
That's a great idea! Do you think it would provide the same "seal" as a lid
or regular foil? You know, when the recipe says "tightly covered saucepan",
yada yada yada


I'm guessing it would not. But guessing only. Especially if you had
something at a serious boil.


When my lids are missing (happens a few times a year, then they turn up
again) I use a dinner plate or salad-size plate, careful to lift off
with a pot holder. The weight provides a fair seal.

gloria p

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:
*Mine* also don't have lids, which I find annoying. If I want to
simmer something *covered* I have to put aluminium foil over them,
which is a pain when it comes time to stir and sometimes *ouch*
from steam when peeling back the foil to stir.

Jill

Ech. Ouch. Use a cheap foil pie plate .

That's a great idea! Do you think it would provide the same "seal"
as a lid or regular foil? You know, when the recipe says "tightly
covered saucepan", yada yada yada


I'm guessing it would not. But guessing only. Especially if you had
something at a serious boil.

I can't recall the last time I had something at a serious boil that was
covered. Perhaps this will work for those pesky lid-less pans unless they
really need to be tightly covered. Often a bit of steam needs to escape a
bit, anyway. So thanks for the suggestion I have some of those foil pie
tins in the pantry!

Jill

jmcquown wrote:
Melba's Jammin' wrote:
Somewhere else Jill said:
I got a couple of All Clad pots for Christmas a couple of years ago;
I tried them. Rarely use them.

What don't you like about them, Jill? I'm not fond of the really long
handle on my sauté pan. Grabbing the handle near its end doesn't give
me much stability on the pan side.

Yep, they do have extra long handles, don't they?

The long handles are good when the pan is really full.

You grab it in the middle with a handshake grip, then hook
the long end under your wrist. You get leverage that way.
With a short handle you have to provide all the torque
with your hand, or use two hands, or do the leveraging
thing with your hand much nearer the pan.

--Blair

Blair Penis Ho wrote:

You grab it in the middle with a handshake grip, then hook
the long end under your wrist. You get leverage that way.
With a short handle you have to provide all the torque
with your hand, or use two hands, or do the leveraging
thing with your hand much nearer the pan.

Geeze, Blair Boy sounds like a friggin' pro at wrestling chicken necks.

Sheldon

jmcquown wrote:
Melba's Jammin' wrote:
Somewhere else Jill said:
I got a couple of All Clad pots for Christmas a couple of years ago;
I tried them. Rarely use them.

What don't you like about them, Jill? I'm not fond of the really long
handle on my sauté pan. Grabbing the handle near its end doesn't give
me much stability on the pan side. OTOH, I suppose that's what the

Just FYI, the Emerilware stainless is made by All-Clad, and I love it.
Great heat distribution and nice and heavy. JCP used to sell it - but
they've changed to a "Cook's" brand that I hear isn't very good
quality. I got my Emerilware at a department store.

N.

"Nancy2" wrote

Just FYI, the Emerilware stainless is made by All-Clad, and I love it.
Great heat distribution and nice and heavy.

** I have an Emerilware non stick saute, I like it very much.

** nancy