"pltrgyst" > wrote in message
...
> On Mon, 5 Mar 2007 18:22:30 -0800, "Kent" > wrote:
>
>>Dee, I don't own All-Clad, but I am somewhat an equipment junkie, and I
>>have
>>two problems with All-Clad.
>>1. None of their cookware has a pouring lip. When you want to pour a
>>small amount from either a saucepan or a skillet, you can't do it drop by
>>drop.
>
> Who needs lips? That's what ladles and spoons are for.

If you want to pour a few cc's of liquid from your pot it's nice to be able
to simply tilt the pan.
>
>>2. I don't think it makes any sense to have either aluminum or copper
>>on
>>the vertical sides of a saucepan. Saucepans get heated directly, by the
>>heat
>>source below.
>
> So does every other pot or pan. The experts (Cooks Illustrated and others)
> seem
> to think that only saucepans and realated items (Windsor pans, etc.)
> benefit
> from clad sides, and that they're of no benefit on fry pans, saute pans,
> and
> stock pots.

I don't think Christopher Kimball et al at Cooks Illustrated have really
addressed that.
>
>>The extra weight and heft of the fully clad cookware is something I
>>wouldn't want.
>
> Hmmm, what's the difference between weight and heft? IMO any difference in
> weight is negligible or negative, since all-stainless side walls are
> probably
> heavier than clad sidewalls.

All Clad is hefty; my Cuisinart, copper cladded by stainless steel on the
bottom isn't. They both heat; one doesn't heat better than the other.
>
>>3. Copper clad is much better than aluminum clad, if you can find the
>>former, as copper is a much better conductor of heat than aluminum.
>
> Are you referring to "copper clad," (like the All Clad line, with aluminum
> clad
> in stainless with an outer copper layer) or "clad copper," like the
> Cuisinart
> line with a copper disk clad with stainless?
>
> "Copper clad" is generally for looks only -- the copper cladding is so
> thin as
> to be functionally non-existent. "Clad copper" has measurable advantages,
> but
> they are dependent on the thickness of the disk. For most of what's
> available,
> aluminum is a close enough conductor that the benefit is negligible.
>
> True copper cookware, lined with either tin or stainless, is required to
> see any
> real-world benefit over stainless-clad, thick aluminum.
>
This is kind of a moot point, since NO home cook, or professional cook use
tin lined copper cookware anymore. You can't find anyone to re-tin.>
>
> -- Larry
>
>
I'm referring to copper cladded with stainless, as Cuisinart products used
to have.
My whole point about all of this is that the old Cuisinart saucepan,
produced just after Cuisinart's separation from Robot Coupe, copper cladded
on the bottom only with stainless , with a delicate pouring lip works better
than anything that has come forth since. Sad, because it's not there
anymore.

Kent