"Joe Doe" > wrote in message
...
> In article > , "Fred"
> > wrote:
>
> > So what is the advantage of clad sides to a pot? I honestly don't know.
> >
> > Fred
> > The Good Gourmet
> > http://www.thegoodgourmet.com
>
>
> I discovered something interesting - I sometimes boil a single serving of
> ramen noodles with frozen vegetables in a small 1 qt pot. Usually, if I
> do not pay attention, they will boil over in a garden variety pot I use.
> I found that in the small All Clad, they did not boil over as easily (or
> at all, depending on heat applied). The main reason is that heat was also
> being applied from the sides and that caused the pattern of boiled liquid
> to change. The rolling boil was directed inwards (instead of outwards),
> which minimised boil over. This was not something I expected, but I am
> pleased with the result.
>
> I have tons of pots that mainly only have a sandwich bottom (WMF, SUS
> etc). I have no major complaints, and cannot justify buying any more
> pots but based on the above experience, would consider buying bigger All
> Clad pots.
>
> Interestingly, Bridge in the Well Tooled Kitchen says that you can have
> food scorching at the junction between a sandwich bottom and the sides of
> the pot (because the stainless sides do not conduct as well) and states
> this as one of the reasons for preferring a copper/aluminium core
> extending up the sides. I have never had a scorching problem at junctions
> over many years of use of my sandwich bottom pots.
>
> Roland

I'll accept the first part of your response, not only because it is logical,
but because it stems from your experience. I'm not sure it's terribly
important, but I do see the point. The second part about scorching at the
junctions leaves me wondering if that would only be a problem if one were to
apply more gas than is necessary so the flame went up the sides.

I've tested about every kind of cookware available and I do have some
distinct preferences. Often, though, those preferences have little to do
with performance. I find I can cook almost anything effectively in any
cookware. Not as pleasantly, not as quickly, not as slowly, not with as
little attention etc. - but just as effectively, I think. Personally, I've
found no meaningful difference in food cooked with clad sides or with just a
clad bottom. Yes, some kinds of cookware work better for high or low heat
or fast or slow or liquid or dry cooking, or whatever, but most anything can
be made to work if managed properly.

I like All Clad stainless cookware mainly because it doesn't ever have to be
replaced so it's a one time investment. It doesn't matter to me that the
sides are clad. These products cook as well as any and better than some
but, most importantly, are quite durable.

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