"Sheellah" > wrote in message
...
> I haven't used it, but their presentation really annoyed me. The "chef"
they
> use on the program held up an All-Clad pan cut in half to show how thin it
was
> next to a cross section of his cookware. Then he had the audacity to
mention it
> was clad up the sides, but said he hadn't the foggiest as to why they did
that,
> and inferred it a was a useless thing to do! Cute!
>
So what is the advantage of clad sides to a pot? I honestly don't know.

Fred
The Good Gourmet
http://www.thegoodgourmet.com