I went shopping today. Bought three pieces of All Clad, found the
Tuffy and bought some vegetables that I haven't seen at my usual
haunts.

Here's the All Clad:
In the box - http://oi56.tinypic.com/fbxa45.jpg
Out of the box - http://oi54.tinypic.com/33nbyxh.jpg

I know I'm going to love the Windsor pan and the 2 qt saucepan! The
Windsor is absolutely perfect for steaming. My steamer basket fits
the bottom beautifully and the sloping sides let me pile in
vegetables. The 2 qt saucepan is narrow and tall so I can use it
when I would normally want to use a 1 qt. Both pans will work well on
my smaller burners. I boiled potatoes in the 2 qt on the small burner
for mashed this evening and it worked as well as I'd expected.

I'm apprehensive about the sauté pan, but the department manager told
me the real trick to no sticking is to make sure my meat is dry before
seasoning it and putting it in the pan. For some reason, wet meat
causes the sticking problem... I didn't use the sauté pan tonight, so
I didn't test that theory.

Here's that Tuffy... http://oi51.tinypic.com/i1gmt4.jpg
I told the clerk to tell whoever does the ordering "don't stop".

I almost fell over at the variety in the vegetable section! I bought
purple cauliflower, brocoflower, jerusalum artichokes and kumquats.

Purple cauliflower and brocoflower
http://oi54.tinypic.com/2s1r4g8.jpg
Brocoflower "in the pot"
http://oi52.tinypic.com/10o1dhy.jpg

They had ground veal in the butcher section, so I got it, some ground
pork and ground beef to make an old fashioned meat loaf. That made
hubby happy.

They have a huge olive bar. I didn't count the types, but there were
at least a dozen different types of olives. They didn't have chopped
olives, which have been missing from the olive bar I usually buy from
for at least a month. I wonder if it is being discontinued?


--

Never trust a dog to watch your food.

On 11/30/2010 12:02 AM, sf wrote:
>
> I went shopping today. Bought three pieces of All Clad, found the
> Tuffy and bought some vegetables that I haven't seen at my usual
> haunts.
>
> Here's the All Clad:
> In the box - http://oi56.tinypic.com/fbxa45.jpg
> Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>
> I know I'm going to love the Windsor pan and the 2 qt saucepan! The
> Windsor is absolutely perfect for steaming. My steamer basket fits
> the bottom beautifully and the sloping sides let me pile in
> vegetables. The 2 qt saucepan is narrow and tall so I can use it
> when I would normally want to use a 1 qt. Both pans will work well on
> my smaller burners. I boiled potatoes in the 2 qt on the small burner
> for mashed this evening and it worked as well as I'd expected.
>
> I'm apprehensive about the sauté pan, but the department manager told
> me the real trick to no sticking is to make sure my meat is dry before
> seasoning it and putting it in the pan. For some reason, wet meat
> causes the sticking problem... I didn't use the sauté pan tonight, so
> I didn't test that theory.
>
> Here's that Tuffy... http://oi51.tinypic.com/i1gmt4.jpg
> I told the clerk to tell whoever does the ordering "don't stop".
>
> I almost fell over at the variety in the vegetable section! I bought
> purple cauliflower, brocoflower, jerusalum artichokes and kumquats.
>
> Purple cauliflower and brocoflower
> http://oi54.tinypic.com/2s1r4g8.jpg
> Brocoflower "in the pot"
> http://oi52.tinypic.com/10o1dhy.jpg
>
> They had ground veal in the butcher section, so I got it, some ground
> pork and ground beef to make an old fashioned meat loaf. That made
> hubby happy.
>
> They have a huge olive bar. I didn't count the types, but there were
> at least a dozen different types of olives. They didn't have chopped
> olives, which have been missing from the olive bar I usually buy from
> for at least a month. I wonder if it is being discontinued?

YAY! Now to look at your photos!

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 11/30/2010 12:07 AM, Sky wrote:
> On 11/30/2010 12:02 AM, sf wrote:
>>
>> I went shopping today. Bought three pieces of All Clad, found the
>> Tuffy and bought some vegetables that I haven't seen at my usual
>> haunts.
>>
>> Here's the All Clad:
>> In the box - http://oi56.tinypic.com/fbxa45.jpg
>> Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>>
(snip)
>
> YAY! Now to look at your photos!

Saw the photos. Cookware looks fantastic


--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Tue, 30 Nov 2010 00:56:02 -0600, Sky >
wrote:

> Cookware looks fantastic

Thanks, sky. The two saucepans are going to be very useful. I'm glad
I bought them.

--

Never trust a dog to watch your food.

On 11/30/2010 1:02 AM, sf wrote:

> I went shopping today. Bought three pieces of All Clad, found the
> Tuffy and bought some vegetables that I haven't shaeen at my usual haunts.

Yay! Congrats the the purchases!

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

NOW you're loaded for bear. ( I'd hate to know what that all toted up
to.)

The pans look wonderful - can they take the heat of a broiler for a
few minutes?

Please report back in a month on the nonstickability.

On Nov 30, 8:41*am, Kalmia > wrote:
> NOW you're loaded for bear. ( I'd hate to know what that all toted up
> to.)
>
> The pans look wonderful - can they take the heat of a broiler for a
> few minutes?
>
> Please report back in a month on the nonstickability.

I can tell you right now, sticking and cleaning up the pans won't be a
problem.

N.

On Tue, 30 Nov 2010 06:41:52 -0800 (PST), Kalmia
> wrote:

>
>
> NOW you're loaded for bear. ( I'd hate to know what that all toted up
> to.)

Two were under $100, the smallest one was an owie but not a big one in
the whole scheme of All Clad.
>
> The pans look wonderful - can they take the heat of a broiler for a
> few minutes?

Not sure. The sales person said something about not putting them in a
400 degree F oven for any length of time. I think it has something to
do with the anodized outside. I don't cook that way, so I'll probably
never put it to the test. I have cast iron pans if I want to use a
pan to bake or broil.
>
> Please report back in a month on the nonstickability.

I will, thanks!

--

Never trust a dog to watch your food.

On Nov 29, 10:02*pm, sf > wrote:
> I went shopping today. *Bought three pieces of All Clad, found the
> Tuffy and bought some vegetables that I haven't seen at my usual
> haunts.


What store were you shopping in??

On Tue, 30 Nov 2010 06:54:23 -0800 (PST), ImStillMags
> wrote:

> On Nov 29, 10:02*pm, sf > wrote:
> > I went shopping today. *Bought three pieces of All Clad, found the
> > Tuffy and bought some vegetables that I haven't seen at my usual
> > haunts.
>
>
> What store were you shopping in??

The All Clad were from Bed Bath and Beyond... and I used 20% off
coupons. The rest was from Andronico's, thanks to Steve Pope for
scouting out SOS-Tuffy at his Andronico's across the Bay.

--

Never trust a dog to watch your food.

On 2010-11-30, sf > wrote:

> at least a dozen different types of olives. They didn't have chopped
> olives, which have been missing from the olive bar I usually buy from

Shoulda bought a good knife.

nb

On 30 Nov 2010 15:30:50 GMT, notbob > wrote:

> On 2010-11-30, sf > wrote:
>
> > at least a dozen different types of olives. They didn't have chopped
> > olives, which have been missing from the olive bar I usually buy from
>
> Shoulda bought a good knife.
>
I have lots of good knives, thanks.

--

Never trust a dog to watch your food.

sf > wrote:

>I went shopping today. Bought three pieces of All Clad, found the
>Tuffy and bought some vegetables that I haven't seen at my usual
>haunts.

>Here's the All Clad:
>In the box - http://oi56.tinypic.com/fbxa45.jpg
>Out of the box - http://oi54.tinypic.com/33nbyxh.jpg

Nice. They look to be SS interior; is "LTD" the name of the exterior
finish?

>I know I'm going to love the Windsor pan and the 2 qt saucepan! The
>Windsor is absolutely perfect for steaming. My steamer basket fits
>the bottom beautifully and the sloping sides let me pile in
>vegetables. The 2 qt saucepan is narrow and tall so I can use it
>when I would normally want to use a 1 qt. Both pans will work well on
>my smaller burners. I boiled potatoes in the 2 qt on the small burner
>for mashed this evening and it worked as well as I'd expected.

>I'm apprehensive about the sauté pan, but the department manager told
>me the real trick to no sticking is to make sure my meat is dry before
>seasoning it and putting it in the pan. For some reason, wet meat
>causes the sticking problem... I didn't use the sauté pan tonight, so
>I didn't test that theory.

That's a new one on me. I don't think you will have a sticking problem
to begin with.


Steve

On Tue, 30 Nov 2010 16:18:29 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >I went shopping today. Bought three pieces of All Clad, found the
> >Tuffy and bought some vegetables that I haven't seen at my usual
> >haunts.
>
> >Here's the All Clad:
> >In the box - http://oi56.tinypic.com/fbxa45.jpg
> >Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>
> Nice. They look to be SS interior; is "LTD" the name of the exterior
> finish?

Yes, SS interior... I have no idea what LTD means, it's probably the
name of that particular line.
>
> >I'm apprehensive about the sauté pan, but the department manager told
> >me the real trick to no sticking is to make sure my meat is dry before
> >seasoning it and putting it in the pan. For some reason, wet meat
> >causes the sticking problem... I didn't use the sauté pan tonight, so
> >I didn't test that theory.
>
> That's a new one on me. I don't think you will have a sticking problem
> to begin with.
>
The only ss (interior) pans I've ever cooked with were my mother's old
Revereware and I clearly remember everything sticking. Ugh! That
turned me off ss for the majority of my adult lifetime. I'm just
testing the waters now and wouldn't have bought it except it was a
*really* good price + the department manager said I could return it if
I didn't like it. Sounded fair to me!

--

Never trust a dog to watch your food.

sf wrote:
> (Steve Pope) wrote:
>> sf > wrote:
>
>> >Here's the All Clad:
>> >In the box - http://oi56.tinypic.com/fbxa45.jpg
>> >Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>
>> Nice. They look to be SS interior; is "LTD" the name of the exterior
>> finish?
>
> Yes, SS interior... I have no idea what LTD means, it's probably the
> name of that particular line.

Yep. LTD is checked on the boxes and in the group photo they show an
anodized exterior. Technically they should not be put through the
dishwasher as hot detergent can etch the anodized surface.

As the anodized surface is on the outside I would not care and I'd put
them in the machine anyways. That's my personal bias against items that
don't go in the machine speaking.

On Tue, 30 Nov 2010 23:08:50 +0000 (UTC), Doug Freyburger
> wrote:

> As the anodized surface is on the outside I would not care and I'd put
> them in the machine anyways. That's my personal bias against items that
> don't go in the machine speaking.

As for me, I don't wash pots and pans in the dishwasher anyway so why
start now?

--

Never trust a dog to watch your food.

sf wrote:
> I went shopping today. Bought three pieces of All Clad, found the
> Tuffy and bought some vegetables that I haven't seen at my usual
> haunts.
>
> Here's the All Clad:
> In the box - http://oi56.tinypic.com/fbxa45.jpg
> Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>
> I know I'm going to love the Windsor pan and the 2 qt saucepan! The
> Windsor is absolutely perfect for steaming. My steamer basket fits
> the bottom beautifully and the sloping sides let me pile in
> vegetables. The 2 qt saucepan is narrow and tall so I can use it
> when I would normally want to use a 1 qt. Both pans will work well on
> my smaller burners. I boiled potatoes in the 2 qt on the small burner
> for mashed this evening and it worked as well as I'd expected.
>
> I'm apprehensive about the sauté pan, but the department manager told
> me the real trick to no sticking is to make sure my meat is dry before
> seasoning it and putting it in the pan. For some reason, wet meat
> causes the sticking problem... I didn't use the sauté pan tonight, so
> I didn't test that theory.

Congrats! I hope you enjoy your new cookware.

--
Jean B.

sf > wrote:
>
>I went shopping today. Bought three pieces of All Clad, found the
>Tuffy and bought some vegetables that I haven't seen at my usual
>haunts.
>
>Here's the All Clad:
>In the box - http://oi56.tinypic.com/fbxa45.jpg
>Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>
>I know I'm going to love the Windsor pan and the 2 qt saucepan! The
>Windsor is absolutely perfect for steaming. My steamer basket fits
>the bottom beautifully and the sloping sides let me pile in
>vegetables. The 2 qt saucepan is narrow and tall so I can use it
>when I would normally want to use a 1 qt. Both pans will work well on
>my smaller burners. I boiled potatoes in the 2 qt on the small burner
>for mashed this evening and it worked as well as I'd expected.

You spent all that money on pans you will use to boil water... watch
out for those hot spots! LOL-LOL

They're too small... kids r us size. And glass lids suck.

Brooklyn1 <Gravesend1> wrote:

> And glass lids suck.

I've never liked them, but that's subjective. What objectively
is wrong with glass lids?

Steve

On Nov 30, 10:44*am, Brooklyn1 <Gravesend1> wrote:
> sf > wrote:
>
> >I went shopping today. *Bought three pieces of All Clad, found the
> >Tuffy and bought some vegetables that I haven't seen at my usual
> >haunts.
>
> >Here's the All Clad:
> >In the box -http://oi56.tinypic.com/fbxa45.jpg
> >Out of the box -http://oi54.tinypic.com/33nbyxh.jpg
>
> >I know I'm going to love the Windsor pan and the 2 qt saucepan! *The
> >Windsor is absolutely perfect for steaming. *My steamer basket fits
> >the bottom beautifully and the sloping sides let me pile in
> >vegetables. * The 2 qt saucepan is narrow and tall so I can use it
> >when I would normally want to use a 1 qt. *Both pans will work well on
> >my smaller burners. *I boiled potatoes in the 2 qt on the small burner
> >for mashed this evening and it worked as well as I'd expected.
>
> You spent all that money on pans you will use to boil water... watch
> out for those hot spots! LOL-LOL
>
> They're too small... kids r us size. *And glass lids suck.- Hide quoted text -
>
> - Show quoted text -

We've already heard your opinion on glass lids - I LOVE mine, and they
will never break.

N.

O
> Here's the All Clad:
> In the box -http://oi56.tinypic.com/fbxa45.jpg
> Out of the box -http://oi54.tinypic.com/33nbyxh.jpg
>
>
> I'm apprehensive about the sauté pan, but the department manager told
> me the real trick to no sticking is to make sure my meat is dry before
> seasoning it and putting it in the pan. *For some reason, wet meat
> causes the sticking problem... I didn't use the sauté pan tonight, so
> I didn't test that theory.
>

Odd, it looks just like my Emerilware (made by All-Clad, with the same
warranty) except for the outside - mine is shiny stainless.

The guy who told you wet meat sticks doesn't know what he's talking
about. "Hot pan, cold oil, meat won't stick." That's all you need to
know.

My all-stainless cleans up as easily as a good non-stick pan.

N.

Nancy2 > wrote:

>Odd, it looks just like my Emerilware (made by All-Clad, with the same
>warranty) except for the outside - mine is shiny stainless.
>
>The guy who told you wet meat sticks doesn't know what he's talking
>about.

That would be my guess also.

>"Hot pan, cold oil, meat won't stick." That's all you need to
>know.

>My all-stainless cleans up as easily as a good non-stick pan.

Ay-yup. Assuming it is heavy stainless, and especially if it is
alumninium-core or layered.


Steve

On Tue, 30 Nov 2010 08:52:46 -0800 (PST) in rec.food.cooking, Nancy2
> wrote,
>The guy who told you wet meat sticks doesn't know what he's talking
>about. "Hot pan, cold oil, meat won't stick." That's all you need to
>know.

What I could never figure out is, after pouring cold oil in the pan
how many milliseconds is it until you have hot oil?

On 2010-12-01, David Harmon > wrote:

> What I could never figure out is, after pouring cold oil in the pan
> how many milliseconds is it until you have hot oil?

That old adage alway sounded good, but I find if both pan and oil are
hot enough when introducing some food into the pan, it matters not
which temperature either were before they both became hot.

nb

On 01 Dec 2010 15:34:18 GMT, notbob > wrote:

> On 2010-12-01, David Harmon > wrote:
>
> > What I could never figure out is, after pouring cold oil in the pan
> > how many milliseconds is it until you have hot oil?
>
> That old adage alway sounded good, but I find if both pan and oil are
> hot enough when introducing some food into the pan, it matters not
> which temperature either were before they both became hot.
>
I always thought it was a good mantra about how not to overheat (burn)
the oil. You don't need to heat the oil as the pan heats, just pour
it in shortly before you start cooking.


--

Never trust a dog to watch your food.

On Wed, 01 Dec 2010 07:13:20 -0800, David Harmon >
wrote:

>On Tue, 30 Nov 2010 08:52:46 -0800 (PST) in rec.food.cooking, Nancy2
> wrote,
>>The guy who told you wet meat sticks doesn't know what he's talking
>>about. "Hot pan, cold oil, meat won't stick." That's all you need to
>>know.
>
>What I could never figure out is, after pouring cold oil in the pan
>how many milliseconds is it until you have hot oil?

However long for a drop of water to sizzle

On Tue, 30 Nov 2010 21:57:04 -0600, Omelet >
wrote:

> > Brocoflower "in the pot"
> > http://oi52.tinypic.com/10o1dhy.jpg
>
> Expensive around here. <sigh> Too bad as I really love it.

I put it in the "treat" category. I couldn't remember how much they
charged, so I told hubby "expensive" when he asked. His reply was:
whatever you paid, it's worth the price. I think so too!

--

Never trust a dog to watch your food.