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sf[_9_]

On Tue, 30 Nov 2010 20:08:52 +0000 (UTC),
(Steve Pope) wrote:

> The All-Clad will be a different stainless steel experience than the
> Revereware for three reasons:
>
> (1) Heavier
> (2) Aluminum slug core
> (3) Different finish on the SS: it is micro-polished a different way

Crossing my fingers and hoping for the best. As it is, I still have
my other workhorses so it can be used for something else if that
doesn't work out.
>
> For whatever reasons, the combination of the above factors makes all the
> difference. Just remember to heat it hot first before adding oil.

I'm going to try both ways. I'll probably do hot pan, cold oil first
because that's the way I cook. I'll need to remind myself to try it
the other way.
>
> Is it the optimal pan for everything? Not quite. Still waiting for
> your report on whether you like it for a plain sauteeing of a steak
> of chicken breast, something I never use my SS for.

I'll get to chicken soon. I cook a lot of it. What do you use your
ss saute pan for if not those two items?

--

Never trust a dog to watch your food.