Hey, Allclad owners. What do you like and hate about the pans? I
was considering a piece as a shower gift. What about the copycats
like Emerilware?

Oh, by the by, remember the couple I gave the assortment of Peets
coffees as a wedding present? They love it. They have ordered more!!

On 12/12/11 9:12 AM, Kalmia wrote:
> Hey, Allclad owners. What do you like and hate about the pans? I
> was considering a piece as a shower gift. What about the copycats
> like Emerilware?

I think a piece of All Clad would be much appreciated by someone getting
it. I've never burned a thing in mine. It heats so evenly, so
consistently, things just seem to work better for me in them.

I love how the lids fit multiple sizes of saucepans.

I LOVE that they're made in America!

On Dec 12, 12:39*pm, Goomba > wrote:
> On 12/12/11 9:12 AM, Kalmia wrote:
>
> > Hey, *Allclad owners. * What do you like and hate about the pans? *I
> > was considering a piece as a shower gift. *What about the copycats
> > like Emerilware?
>
> I think a piece of All Clad would be much appreciated by someone getting
> it. I've never burned a thing in mine. It heats so evenly, so
> consistently, things just seem to work better for me in them.
>
> I love how the lids fit multiple sizes of saucepans.
>
> I LOVE that they're made in America!

Yeah - that Made in America has me leaning that way for sure. It
might even send a silent message to the bride.

Kalmia wrote:
> Hey, Allclad owners. What do you like and hate about the pans? I
> was considering a piece as a shower gift. What about the copycats
> like Emerilware?
>
> Oh, by the by, remember the couple I gave the assortment of Peets
> coffees as a wedding present? They love it. They have ordered more!!

someone gave me smallish $100 all clad pan of some sort, I guess it's
a sautee pan -- it has a skinny handle that's hard for me to grip and
so I never use it for sauteeing, but it makes a great top half of a
double boiler

Bull wrote:
> Kalmia > wrote:
>
>> Hey, Allclad owners. What do you like and hate about the pans? I
>> was considering a piece as a shower gift. What about the copycats
>> like Emerilware?
>
> I like nearly everything about 'em except the price.

My copycat is the type of stainless clad sold at home shows. The same
materials and general quality as All Clad and similar prices. The
biggest difference is lids that whistle. I also like nearly everything
about them except the price.

One caveat I have is there's a temptation to use it for everything. It
performs well for so many applications why not all of them? Certain
applications call for specialty materials. Use cast iron for blackened
recipes, ceramic for baking and slow braising.

Stainless clad works for many applications but not for all. It has fast
thermal response so it's not great for applications that call for slow
thermal response. Basically use the right tool for the job. Treating
stainless clad like vice grips for every job is not the right answer
even though there's the temptation.

On Mon, 12 Dec 2011 08:36:15 -0600, Bull > wrote:

>I like nearly everything about 'em except the price. The skillets sides
>are very low so I don't use the skillets that often.

And the skillets warp and dome very easily. I've junked all of mine.

-- Larry

Kalmia wrote:
>
>Hey, Allclad owners. What do you like and hate about the pans? I
>was considering a piece as a shower gift. What about the copycats
>like Emerilware?

If you want to pay double because of all the advertizing and hype go
right ahead. And if you'd rather pay for aesthetics rather than
durability and function go right ahead.

I think Vollrath offers far better value than All-Crap.
http://www.vollrathco.com/catalog_browse.jsp?id=5

I like their Centurion line... there are many sources, here's but one:
http://www.webstaurantstore.com/sear...centurion.html

Kalmia wrote:
> Hey, Allclad owners. What do you like and hate about the pans? I
> was considering a piece as a shower gift. What about the copycats
> like Emerilware?
>
> Oh, by the by, remember the couple I gave the assortment of Peets
> coffees as a wedding present? They love it. They have ordered more!!

I love ours - I won't buy anything else, although it's been a number of
years since I've bought a pot or pan. The 12" frying pan gets used
almost every day here, sometimes several times a day. It's been
repeatedly mistreated by my wife, who loves to put the flame on high
then forget that she did - but the pan has recovered perfectly after
some Barkeep's Friend cleanser and a bit of elbow grease.

-S-

On 12/12/2011 11:33 AM, Bull wrote:

<snippity-doo-dah>

> There are other choices other than
> All-Clad but again calling them CRAP just shows off your green cyclops
> eye.


Your strong reaction to a nothing comment is showing off something else.

In article
>,
Kalmia > wrote:

> Hey, Allclad owners. What do you like and hate about the pans? I
> was considering a piece as a shower gift. What about the copycats
> like Emerilware?
>
> Oh, by the by, remember the couple I gave the assortment of Peets
> coffees as a wedding present? They love it. They have ordered more!!

If the handle of my 3-quart sauté pan were 2-3" shorter, I'd feel
steadier when lifting it (with contents) from the stove. Otherwise, I
wouldn't change anything except maybe now I would get the one that is
suitable for an induction cooktop.

Emeril is made by All-Clad.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Mon, 12 Dec 2011 12:08:42 -0700, Pennyaline
> wrote:

> On 12/12/2011 11:33 AM, Bull wrote:
>
> <snippity-doo-dah>
>
> > There are other choices other than
> > All-Clad but again calling them CRAP just shows off your green cyclops
> > eye.
>
>
> Your strong reaction to a nothing comment is showing off something else.

I think it shows no real experience with All-Clad. It's interesting
how different they are from the rest and there's nothing like
experience to figure it out. I was cynical that they'd be worth the
price I paid (even on sale), but I've lived to eat my words.

--
Food is an important part of a balanced diet.

On Mon, 12 Dec 2011 13:59:57 -0500, "Steve Freides" > wrote:

>I love ours - I won't buy anything else...

Good for you! Then they're happy that their marketing works! 8)

I've owned at least 20 pieces of All Clad; I think I have three left. I've given
away or sold the others. The only one pieces I've kept are a 2 qt. LTD tall
sauce pan, a 1 qt. saucier, and a one cup butter warmer.

For Bull: IMO, All Clad's stainless lines are, to people who cook seriously,
crap. They warp, develop hot spots, and are not top quality stainless,
particularly the interiors. They look nice, so they're suitable as gifts to
people who don't know any better than to appreciate them.

The performance of the copper core and Cop-R-Chef lines is vastly inferior to
real 2.5mm+ stainless-interior copper pots and pans. They're eye-candy only.

For a non-stick surface, I find Le Creuset (not the cast iron ones) and Circulon
to be much better performing and longer lasting (and they're both induction
capable).

For straight clad stainless, such as saute pans, I find the higher-end
Tramontina products superior (and they've been induction capable all along,
unlike All Clad).

The interior stainless of All Clad pans is much more prone to hot spots and much
more difficult to clean than the stainless interiors of real French copper pans.
The difference is startling. High-end Tramontina and Cuisinart stainless (a best
buy, IMO) also clean up considerably easier than All Clad.

For my money, the best products All Clad has made are the MC and MC2 aluminum
pots and pans with stainless interiors (and the LTD line, if you want to pay
double to get a dark anodized exterior). All these performed excellently, but
none of them have been induction capable.

-- Larry

On Mon, 12 Dec 2011 06:12:17 -0800 (PST), Kalmia
> wrote:

> Hey, Allclad owners. What do you like and hate about the pans? I
> was considering a piece as a shower gift. What about the copycats
> like Emerilware?

I haven't used the copycats, I went from cast iron and teflon coated
pans to All Clad and haven't regretted a minute of it. I still
haven't invested in Bar Keepers Friend (how much is it, $3? I suggest
including it in the gift), but I'm only just barely needing to use it
after 2.5 years of daily use. The one thing I learned quickly was
that I don't need to use high heat. Part of that has to do with the
btu's of my stovetop and the rest is the cookware. Most of my cooking
is done between medium and low now, even when I brown pork chops.
>
> Oh, by the by, remember the couple I gave the assortment of Peets
> coffees as a wedding present? They love it. They have ordered more!!

Glad to hear it was appreciated. Peets is "the best", particularly
when you don't have to mail order it. Since you had to do that, try
Blue Bottle sometime... it's unbelievable! The coffee shops that sell
it have to attend a one week class before they're approved to brew it.

--
Food is an important part of a balanced diet.

On Dec 12, 6:12*am, Kalmia > wrote:
> Hey, *Allclad owners. * What do you like and hate about the pans? *I
> was considering a piece as a shower gift. *What about the copycats
> like Emerilware?
>
> Oh, by the by, remember the couple I gave the assortment of Peets
> coffees as a wedding present? *They love it. *They have ordered more!!

I bought some All Clad ware some time back with high hopes. I do love
their pots. They are excellent with easy clean up. They are
especially good at reducing due the lack of hot spots.

However, I do not like their frying pans. It is not possible to brown
meat or sear scallops properly. If you use the correct temperature
then clean up is very difficult. If you read their own instructions
they tell you not to overheat the pans.

I do recommend their pots.

http://www.richardfisher.com

On Dec 12, 8:12*am, Kalmia > wrote:
> Hey, *Allclad owners. * What do you like and hate about the pans? *I
> was considering a piece as a shower gift. *What about the copycats
> like Emerilware?
>
> Oh, by the by, remember the couple I gave the assortment of Peets
> coffees as a wedding present? *They love it. *They have ordered more!!

Emerilware isn't a copycat - it's made by All-Clad. I can't name a
single drawback. I love it. I have the all-stainless stuff.

N.

On Dec 12, 12:21*pm, Brooklyn1 <Gravesend1> wrote:
> Kalmia wrote:
>
> >Hey, *Allclad owners. * What do you like and hate about the pans? *I
> >was considering a piece as a shower gift. *What about the copycats
> >like Emerilware?
>
> If you want to pay double because of all the advertizing and hype go
> right ahead. *And if you'd rather pay for aesthetics rather than
> durability and function go right ahead.
>
> I think Vollrath offers far better value than All-Crap.http://www.vollrathco.com/catalog_browse.jsp?id=5
>
> I like their Centurion line... there are many sources, here's but one:http://www.webstaurantstore.com/sear...centurion.html

There's nothing crappy about All-Clad's Emerilware. I only have
experience with the pans that don't have a non-stick type coating, but
the stainless is non-stick anyway, if you know how to cook. Each to
his own, of course.

N.

Boy, I believe I know how to "seriously cook," and I haven' had any of
the problems you cite.

N.

On Dec 12, 2:58*pm, sf > wrote:

> Glad to hear it was appreciated. *Peets is "the best", particularly
> when you don't have to mail order it. *Since you had to do that, try
> Blue Bottle sometime... it's unbelievable! *The coffee shops that sell
> it have to attend a one week class before they're approved to brew it.
>
> --

Well, if one of 'em marries again, I'll keep this in mind. : ))

On Mon, 12 Dec 2011 12:55:29 -0800 (PST), Kalmia
> wrote:

> On Dec 12, 2:58*pm, sf > wrote:
>
> > Glad to hear it was appreciated. *Peets is "the best", particularly
> > when you don't have to mail order it. *Since you had to do that, try
> > Blue Bottle sometime... it's unbelievable! *The coffee shops that sell
> > it have to attend a one week class before they're approved to brew it.
> >
> > --
>
> Well, if one of 'em marries again, I'll keep this in mind. : ))

You never know, there may be another happy gift giving occasion like a
house warming.

Getting back to All Clad... the only negative is that I can't hang
them on my pot rack with the bottoms facing out. I have to turn them
around and when I take them off the hook, I have to lift straight up.
I learned to live with the problem, because I'm not buying a new pot
rack.

--
Food is an important part of a balanced diet.

On Mon, 12 Dec 2011 12:33:01 -0800 (PST), Nancy2
> wrote:

> On Dec 12, 8:12*am, Kalmia > wrote:
> > Hey, *Allclad owners. * What do you like and hate about the pans? *I
> > was considering a piece as a shower gift. *What about the copycats
> > like Emerilware?
> >
> > Oh, by the by, remember the couple I gave the assortment of Peets
> > coffees as a wedding present? *They love it. *They have ordered more!!
>
> Emerilware isn't a copycat - it's made by All-Clad. I can't name a
> single drawback. I love it. I have the all-stainless stuff.
>
Doesn't Emerilware only have the thick bottom? It's not tri-ply all
the way up the sides.


--
Food is an important part of a balanced diet.

On Dec 12, 3:56*pm, sf > wrote:
> On Mon, 12 Dec 2011 12:33:01 -0800 (PST), Nancy2
>
> > wrote:
> > On Dec 12, 8:12*am, Kalmia > wrote:
> > > Hey, *Allclad owners. * What do you like and hate about the pans? *I
> > > was considering a piece as a shower gift. *What about the copycats
> > > like Emerilware?
>
> > > Oh, by the by, remember the couple I gave the assortment of Peets
> > > coffees as a wedding present? *They love it. *They have ordered more!!
>
> > Emerilware isn't a copycat - it's made by All-Clad. *I *can't name a
> > single drawback. *I love it. *I have the all-stainless stuff.
>
> Doesn't Emerilware only have the thick bottom? *It's not tri-ply all
> the way up the sides.
>
>
Yes, just a tri-ply bottom and stainless sides only as I looked at
them when Bed, Bath, and Beyond stocked them. I'm pleased as punch
with my Calphalon tri-ply; pricey but not as much as AllClad.

On Mon, 12 Dec 2011 14:43:02 -0800 (PST), ItsJoanNotJoann
> wrote:

> Yes, just a tri-ply bottom and stainless sides only as I looked at
> them when Bed, Bath, and Beyond stocked them. I'm pleased as punch
> with my Calphalon tri-ply; pricey but not as much as AllClad.

I had/have Calpholon Anodized pots, no skillets for at least 30 years
and loved them. I still like them, but the anodized coating is
wearing off. I hadn't heard anything about Calpholon ss one way or
the other and since I keep my cookware for a long time, I went to All
Clad.

--
Food is an important part of a balanced diet.

On 12/12/2011 12:44 PM, sf wrote:
> On Mon, 12 Dec 2011 12:08:42 -0700, Pennyaline
> > wrote:
>
>> On 12/12/2011 11:33 AM, Bull wrote:
>>
>> <snippity-doo-dah>
>>
>>> There are other choices other than
>>> All-Clad but again calling them CRAP just shows off your green cyclops
>>> eye.
>>
>>
>> Your strong reaction to a nothing comment is showing off something else.
>
> I think it shows no real experience with All-Clad. It's interesting
> how different they are from the rest and there's nothing like
> experience to figure it out. I was cynical that they'd be worth the
> price I paid (even on sale), but I've lived to eat my words.


What was showing had nothing to do with All-Clad, I was thinking.

On Dec 12, 5:11*pm, sf > wrote:
>
> On Mon, 12 Dec 2011 14:43:02 -0800 (PST), ItsJoanNotJoann
>
> > wrote:
>
> > Yes, just a tri-ply bottom and stainless sides only as I looked at
> > them when Bed, Bath, and Beyond stocked them. *I'm pleased as punch
> > with my Calphalon tri-ply; pricey but not as much as AllClad.
>
> I had/have Calpholon Anodized pots, no skillets for at least 30 years
> and loved them. *I still like them, but the anodized coating is
> wearing off. *I hadn't heard anything about Calpholon ss one way or
> the other and since I keep my cookware for a long time, I went to All
> Clad.
>
>
I've never used anything anodized and had given it some serious
consideration but found out what's being produced now is not anodized
in the interior. So I opted for something non-coated as I didn't want
to be replacing another set of cookware down the road. I've been very
pleased and the handles are very comfortable in my hand.

On Mon, 12 Dec 2011 16:32:48 -0700, Pennyaline
> wrote:

> On 12/12/2011 12:44 PM, sf wrote:
> > On Mon, 12 Dec 2011 12:08:42 -0700, Pennyaline
> > > wrote:
> >
> >> On 12/12/2011 11:33 AM, Bull wrote:
> >>
> >> <snippity-doo-dah>
> >>
> >>> There are other choices other than
> >>> All-Clad but again calling them CRAP just shows off your green cyclops
> >>> eye.
> >>
> >>
> >> Your strong reaction to a nothing comment is showing off something else.
> >
> > I think it shows no real experience with All-Clad. It's interesting
> > how different they are from the rest and there's nothing like
> > experience to figure it out. I was cynical that they'd be worth the
> > price I paid (even on sale), but I've lived to eat my words.
>
>
> What was showing had nothing to do with All-Clad, I was thinking.
>
Your premise is correct... I just wanted to expand it a bit.

--
Food is an important part of a balanced diet.

On Mon, 12 Dec 2011 15:42:19 -0800 (PST), ItsJoanNotJoann
> wrote:

> I've never used anything anodized and had given it some serious
> consideration but found out what's being produced now is not anodized
> in the interior. So I opted for something non-coated as I didn't want
> to be replacing another set of cookware down the road. I've been very
> pleased and the handles are very comfortable in my hand.

I just googled and it says the original Calpholon is back now. That's
good news! I saw a ss 8qt stock pot with two inserts for only $80.

--
Food is an important part of a balanced diet.

wrote:
> On Mon, 12 Dec 2011 13:59:57 -0500, "Steve Freides" >
> wrote:
>
>> I love ours - I won't buy anything else...
>
> For Bull: IMO, All Clad's stainless lines are, to people who cook
> seriously, crap. They warp, develop hot spots, and are not top
> quality stainless, particularly the interiors. They look nice, so
> they're suitable as gifts to people who don't know any better than to
> appreciate them.

http://www.seriouseats.com/2010/08/e...a-skillet.html

From the above: "Most professionals would agree that All-Clad skillets
are the cream of the crop."

From me: The All-Clad I own has paid for itself a dozen times over - it
works well and it's lasted. I'm delighted to learn that there are
others worth considering.

But please looe the attitude. It's a frying pan, for goodness sake -
lighten up.

-S-

Kalmia wrote:
>
> Hey, Allclad owners. What do you like and hate about the pans? I
> was considering a piece as a shower gift. What about the copycats
> like Emerilware?

Be _sure_ the bride cooks. Many don't.
That's why lots of stuff ends up on eBay.

On Mon, 12 Dec 2011 21:10:34 -0500, "Steve Freides" > wrote:

>http://www.seriouseats.com/2010/08/e...a-skillet.html
>
>From the above: "Most professionals would agree that All-Clad skillets
>are the cream of the crop."
>

That's one unsupported line an a Web page -- i.e., worthless.

Here's a challenge: find one professional chef whose name is known outside his
local area who uses All Clad *without being sponsored to do so.* Just one.
Please let me know when you do.

>From me: The All-Clad I own has paid for itself a dozen times over - it
>works well and it's lasted. I'm delighted to learn that there are
>others worth considering.

That's great for you. It says nothing about comparatively -- and objectively --
evaluating All Clad versus other pots and pans, though. I've done so, and voted
with my wallet.

Go ahead -- count the All Clads: http://www.xhost.org/kitchen/k.jpg

-- Larry

On Mon, 12 Dec 2011 21:10:34 -0500, "Steve Freides" > wrote:

>http://www.seriouseats.com/2010/08/e...a-skillet.html
>
>From the above: "Most professionals would agree that All-Clad skillets
>are the cream of the crop."

A few additional comments after re-reading this old page:

1. This is not the "high-end" Tramontina I referred to. It is a lower-quality
pan.

2. It still performed as well as the All Clad, especially in light of:

3. His "Speed" test is pure bullshit. If you wanted cookware to respond slowly,
everyone would be using nothing but cast iron, no one would have ever used
copper, and no one would use gas.

-- Larry

On 12/12/2011 4:47 PM, sf wrote:
> On Mon, 12 Dec 2011 16:32:48 -0700, Pennyaline
> > wrote:
>
>> On 12/12/2011 12:44 PM, sf wrote:
>>> On Mon, 12 Dec 2011 12:08:42 -0700, Pennyaline
>>> > wrote:
>>>
>>>> On 12/12/2011 11:33 AM, Bull wrote:
>>>>
>>>> <snippity-doo-dah>
>>>>
>>>>> There are other choices other than
>>>>> All-Clad but again calling them CRAP just shows off your green cyclops
>>>>> eye.
>>>>
>>>>
>>>> Your strong reaction to a nothing comment is showing off something else.
>>>
>>> I think it shows no real experience with All-Clad. It's interesting
>>> how different they are from the rest and there's nothing like
>>> experience to figure it out. I was cynical that they'd be worth the
>>> price I paid (even on sale), but I've lived to eat my words.
>>
>>
>> What was showing had nothing to do with All-Clad, I was thinking.
>>
> Your premise is correct... I just wanted to expand it a bit.

Okay, gotcha

In article >,
sf > wrote:

> I just googled and it says the original Calpholon is back now. That's
> good news! I saw a ss 8qt stock pot with two inserts for only $80.

I don't know about the original Calphalon, but my wife bought me a new
s/s Calphalon set for Christmas. Since it isn't Christmas yet, I've had
to start cooking with the set right away or we will starve. Bed, Bath
and Beyond even tossed a twelve inch paella pan in for good measure,
although it is non-stick with a tempered glass lid. I'm a little
thrilled.

leo

Not mentioned yet is All Clad seconds. At one of the Outlet centers
near here is a Williams - Sonoma outlet; they have a lot of AC seconds
at reasonable prices. Usually, it is a small cosmetic blemish.

We only have one piece of All Clad, a large skillet, and it performs
well. Even heat and control makes it very good, especially given it
size.

Alternatives are Falk copper pans www.copperpans.com , Wohl
aluminum, and a few other brands of triple ply on the market. All
pricey.

Aluminum pans work well too, but they should be very thick for even
heating. Most are Teflon coated.

On 12/13/2011 6:41 AM, Bull wrote:
> In >,
> > wrote:
>
>> On 12/12/2011 11:33 AM, Bull wrote:
>>
>> <snippity-doo-dah>
>>
>>> There are other choices other than
>>> All-Clad but again calling them CRAP just shows off your green cyclops
>>> eye.
>>
>>
>> Your strong reaction to a nothing comment is showing off something else.
>
>
> Mamma,
>
> You're sounding like a brooklyn suck ass. LOL Try not to be so obvious.


Kiss my ass, Daddy-o. I'm free to say whatever I want, especially when
it's about you.

"Helpful person" > wrote in message
...
On Dec 12, 6:12 am, Kalmia > wrote:
> If you use the correct temperature
then clean up is very difficult.

please explain.

On Mon, 12 Dec 2011 20:05:37 -0800, Mark Thorson >
wrote:

>Kalmia wrote:
>>
>> Hey, Allclad owners. What do you like and hate about the pans? I
>> was considering a piece as a shower gift. What about the copycats
>> like Emerilware?
>
>Be _sure_ the bride cooks. Many don't.
>That's why lots of stuff ends up on eBay.

This is an excellent point. Or that she knows how to cook with a
stainless steel pan. Or appreciates the name All-Clad. She might
prefer (and value more) a matched set of Emeril-ware or something
similar.
Janet US

On Dec 13, 6:00*am, "Pico Rico" > wrote:
> "Helpful person" > wrote in message
>
> ...
> On Dec 12, 6:12 am, Kalmia > wrote:> *If you use the correct temperature
>
> then clean up is very difficult.
>
> please explain.

On 12/13/2011 9:06 AM, Janet Bostwick wrote:
> On Mon, 12 Dec 2011 20:05:37 -0800, Mark >
> wrote:
>
>> Kalmia wrote:
>>>
>>> Hey, Allclad owners. What do you like and hate about the pans? I
>>> was considering a piece as a shower gift. What about the copycats
>>> like Emerilware?
>>
>> Be _sure_ the bride cooks. Many don't.
>> That's why lots of stuff ends up on eBay.
>
> This is an excellent point. Or that she knows how to cook with a
> stainless steel pan. Or appreciates the name All-Clad. She might
> prefer (and value more) a matched set of Emeril-ware or something
> similar.

Or he might.

nancy

On 2011-12-13, Christine Dabney > wrote:

> Thomas Keller. If you have seen pictures of his kitchen at The French
> Laundry, you would see all the All-Clad.

I googled fer All-Clad and French Laundry. If he uses it, he uses the
induction line, as that's his cooking surfaces. Here's one pictu

http://news.cnet.com/2300-11386_3-10...s=0&o=10004050

Is that All-Clad? I guess All-Clad is not cool enough to be noticed
by name, it being to pedestrian amongst all the other high-end
trickery in TKs arsenal.

"I'd like an order of smoked possum lips ice cream, please"

nb

--
eschew obfuscation

"notbob" > wrote in message
...
> On 2011-12-13, Christine Dabney > wrote:
>
>> Thomas Keller. If you have seen pictures of his kitchen at The French
>> Laundry, you would see all the All-Clad.
>
> I googled fer All-Clad and French Laundry. If he uses it, he uses the
> induction line, as that's his cooking surfaces. Here's one pictu
>
> http://news.cnet.com/2300-11386_3-10...s=0&o=10004050


see http://www.tkrg.org/store.php

But now I wonder if this fits the original "requirement" posted on this
topic:

"Here's a challenge: find one professional chef whose name is known outside
his
local area who uses All Clad *without being sponsored to do so.* Just one.
Please let me know when you do."