Has anyone used this cookware sold on shopathome network?

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!

<< Has anyone used this cookware sold on shopathome network? >>

"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

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

Food isn't one dimensional, and has sides as well as the part contacting the
pan bottom. Whether the food is touching the sides of a saute pan or skillet,
or just close to it, better heat conduction up the sides will help cook the
food evenly from all sides. In a saucepan or stockpot, there is usually,
depending on the fill level, as much food in contact with the sides of the pan
as the bottom. You want that bottom heat to radiate up the sides in order to
cook evenly. It needs those clad sides to do so.

<< > So what is the advantage of clad sides to a pot? I honestly don't know.
>
> Fred
> The Good Gourmet >>

In article >,
Sheellah > wrote:
>
><< > So what is the advantage of clad sides to a pot? I honestly don't know.
>>
>Food isn't one dimensional, and has sides as well as the part contacting the
>pan bottom. Whether the food is touching the sides of a saute pan or skillet,
>or just close to it, better heat conduction up the sides will help cook the
>food evenly from all sides. In a saucepan or stockpot, there is usually,
>depending on the fill level, as much food in contact with the sides of the pan
>as the bottom. You want that bottom heat to radiate up the sides in order to
>cook evenly. It needs those clad sides to do so.

Actually, when on a gas stove, you want that clading to keep the
sides from overheating as the hot gases flow out and around the sides
heating them. This causes food to scorch on the sides of thin
pans when cooking on gas (but not electric) burners.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

"Charles Demas" > wrote in message
...
> In article >,
> Sheellah > wrote:
> >
> ><< > So what is the advantage of clad sides to a pot? I honestly don't
know.
> >>
> >Food isn't one dimensional, and has sides as well as the part contacting
the
> >pan bottom. Whether the food is touching the sides of a saute pan or
skillet,
> >or just close to it, better heat conduction up the sides will help cook
the
> >food evenly from all sides. In a saucepan or stockpot, there is usually,
> >depending on the fill level, as much food in contact with the sides of
the pan
> >as the bottom. You want that bottom heat to radiate up the sides in order
to
> >cook evenly. It needs those clad sides to do so.
>
> Actually, when on a gas stove, you want that clading to keep the
> sides from overheating as the hot gases flow out and around the sides
> heating them. This causes food to scorch on the sides of thin
> pans when cooking on gas (but not electric) burners.
>

After reading all the benefits of clad sides on cookware I have come to the
conclusion that I am an exceptionally lucky person. I say that with great
surprise because I never win anything nor am I ever in the right place at
the right time. I wasn't born into wealth. I don't have any exceptional
physical abilities. I seem to be rather average in most respects But, for
some unexplained reason, I can cook with disk bottomed cookware without
experiencing any of the negative outcomes one would expect from using
cookware without clad sides. It's a miracle - really, and all this on a gas
range.

In article >,
Vox Humana > wrote:
>
>"Charles Demas" > wrote in message
...
>> In article >,
>> Sheellah > wrote:
>> >
>> ><< > So what is the advantage of clad sides to a pot? I honestly don't
>know.
>> >>
>> >Food isn't one dimensional, and has sides as well as the part contacting
>the
>> >pan bottom. Whether the food is touching the sides of a saute pan or
>skillet,
>> >or just close to it, better heat conduction up the sides will help cook
>the
>> >food evenly from all sides. In a saucepan or stockpot, there is usually,
>> >depending on the fill level, as much food in contact with the sides of
>the pan
>> >as the bottom. You want that bottom heat to radiate up the sides in order
>to
>> >cook evenly. It needs those clad sides to do so.
>>
>> Actually, when on a gas stove, you want that clading to keep the
>> sides from overheating as the hot gases flow out and around the sides
>> heating them. This causes food to scorch on the sides of thin
>> pans when cooking on gas (but not electric) burners.
>>
>
>After reading all the benefits of clad sides on cookware I have come to the
>conclusion that I am an exceptionally lucky person. I say that with great
>surprise because I never win anything nor am I ever in the right place at
>the right time. I wasn't born into wealth. I don't have any exceptional
>physical abilities. I seem to be rather average in most respects But, for
>some unexplained reason, I can cook with disk bottomed cookware without
>experiencing any of the negative outcomes one would expect from using
>cookware without clad sides. It's a miracle - really, and all this on a gas
>range.

Indeed you are lucky, or perhaps I'm impatient and cook with too
high a flame.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

"Sheellah" > wrote in message
...
> Food isn't one dimensional, and has sides as well as the part contacting
the
> pan bottom. Whether the food is touching the sides of a saute pan or
skillet,
> or just close to it, better heat conduction up the sides will help cook
the
> food evenly from all sides. In a saucepan or stockpot, there is usually,
> depending on the fill level, as much food in contact with the sides of the
pan
> as the bottom. You want that bottom heat to radiate up the sides in order
to
> cook evenly. It needs those clad sides to do so.
>
> << > So what is the advantage of clad sides to a pot? I honestly don't
know.
> >
> > Fred
> > The Good Gourmet >>
>
>
>
I'm not sure I buy that argument. If the argument were that clad sides will
heat the food faster, I think I'd agree. But I don't see the logic in clad
sides heating more evenly. Even heating is an issue at the bottom of the
pot where the heat is applied. I don't think it's an issue on the sides -
at least I can't get to it logically.

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

"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

Since stainless doesn't conduct heat very well, and heat is applied on the
bottom of the pan only, the heat would be transferred up the sides in a not
very efficient way on non fully clad cookware. There might be more of a
difference in heat levels between the sides and bottom on a disk bottomed pot.
I think in a fully clad pot, the sides might approach the bottom heat level
after a while. There are lots of people here that seem to be engineers that can
explain it better, but that's basically the premise I think. Hardly an expert
on the matter ;-). Anyone?

I'm not sure I buy that argument. If the argument were that clad sides will
heat the food faster, I think I'd agree. But I don't see the logic in clad
sides heating more evenly. Even heating is an issue at the bottom of the
pot where the heat is applied. I don't think it's an issue on the sides -
at least I can't get to it logically.

Fred

> Food isn't one dimensional, and has sides as well as the part contacting
the
> pan bottom. Whether the food is touching the sides of a saute pan or
skillet,
> or just close to it, better heat conduction up the sides will help cook
the
> food evenly from all sides. In a saucepan or stockpot, there is usually,
> depending on the fill level, as much food in contact with the sides of the
pan
> as the bottom. You want that bottom heat to radiate up the sides in order
to
> cook evenly. It needs those clad sides to do so.
>
> << > So what is the advantage of clad sides to a pot? I honestly don't
know.
> >
> > Fred
> > The Good Gourmet >>
The Good Gourmet

In article >, "Fred"
> wrote:

> 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.

I dont think its a big deal either - merely a convenience. I do cook
many things that do have a tendency to boil over (lentils for example) and
while I can get around it by careful pot tending, having the pot design
relieve me of the burden seems attractive.


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


I agree with you. My first experience with lousy cookware was trying to
make couscous in a cheap thin stainless steel multi pot. I burnt a few
of the vegetables slightly while the couscous was steaming in the top
half. If I had not graduated to better cookware I could handle this
problem easily -knowing this limitation of thin steel, I would simply stir
the vegetables more frequently. This would be inconvenient, but I am
sure every liability of every piece of cookware can be worked around.
Likewise I have seen a multitude of good cooks (street chefs all over the
world) make do with pretty meager cookware turning out very palatable
stuff so I have no illusions about what it takes to produce good food.
However, I love well designed cookware and it gives me great pleasure to
find and use stuff that is designed well and not merely utilitarian.

Lastly, on the subject of cladding going up all the way: yet another
benefit offered by the New Cooks Catalog is the following - they argue
that because there is more conductive metal (not merely on the bottom) the
pan is more responsive because more conductive material is available to
absorb and transfer heat when heat is applied and shed heat when heat is
stopped (the greater surface area from where heat can be dissipated also
plays a role). Again, this is not a must have feature but taken together
it would appear to me that having the cladding going up all the way is
indeed better design. I am sure there are very few dishes where the
absolute responsiveness is critical but this is still a distinct
advantage. Sadly, except for a 1 qt All Clad try me pot almost all my
cookware has only a bottom sandwich disk (or none like cast iron,
aluminium stuff etc).


Roland

I bought the set for my daughter and she is having problems with this. I am now trying to get ahold of someone to see if they are replacable. I am very disappointed with the the cook ware.

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