"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Mon 20 Mar 2006 09:52:45p, Thus Spake Zarathustra, or was it Jeneen
> Sommers?
>
>>
>> Has anyone used All Clad cookie sheets? I'm thinking of getting some,
>> but would like to see what other people's experiences have been. There
>> are two options: stainless steel or gold plated stainless. They both
>> cost the same. I currently have aluminum cookie sheets, which I'm happy
>> with except it doesn't take too long before they become kind of ratty
>> because they aren't non-reactive. Stainless seems like it might be
>> a reasonable alternative. It's more expensive, but I wouldn't have
>> to keep replacing them as they got yucky.
>>
>> Thanks -
>>
>> Jeneen
>>
>> PS. BTW Cookware and More has a special on them until April 9 for
>> about half off.
>>
>
> Are they clad with an alloy? If they are only stainless steel, they will
> not conduct heat very well and the coverage may be spotty.
>
> --
> Wayne Boatwright o¿o

Another vote for what Wayne said. Deal with the way aluminum pans get messy
looking. Pick up some Barkeeper's Friend scouring powder, right near the
Comet & Ajax in the supermarket. Put some elbow grease into cleaning them
from time to time. For any food that doesn't require getting underneath with
a metal spatula, which would rip foil, use foil.