aldgate west's Profile
$89.99 All-Clad 12" stainless fry pan with lid??
Yes! I am very excited about the D5! Only because it may send all the old tri-ply on clearance! And in the end, I bet the tri-ply will still perform better anyway...
$89.99 All-Clad 12" stainless fry pan with lid??
Yeah, I got all my Le Creuset's from Tuesday Morning, but I've got the induction so i can't use the MC and Limited....
$89.99 All-Clad 12" stainless fry pan with lid??
Do a quick Google search of the subject line of this post and you'll see this deal available everywhere. It certainly appears too good to be true, and furthermore, there appears to be no discussion anywhere about it on forums like this as I've seen with other cookware such as Le Creuset deals, etc. The only discussions available appear to be reviews on Amazon and such by the inexperienced, i.e., "the bottom of my skillet dulled and discolored after I cooked on it" or, "this pan sucks, eggs stick to it.."
Surely a few of us around here have taken the bait on this?
Non-stick for induction?
In my younger days I did scrambled eggs and omelets on an old calaphon stainless skillet using low-heat and Pam. Then I caved and allowed myself a couple teflon skillets just for eggs. BTW, the only thing I've got against teflon is it's durability...
Non-stick for induction?
It's double your budget but Macy's has an 7.5" and 9" All-Clad non-stick two pack bundle on special for $99. The only thing is that they are "French Skillets" which in all-clad speak means they removed them off of the assembly line before they went through the edge roller. They work perfectly well, however, and I'm even wondering If I can fully strip the teflon off them when they start peeling and just use them as standard stainless skillets..
Induction cooktop
If anyone is really worried about scratching just throw a rag or towel underneath your pan--Induction only tho!!!
Induction cooktop
The noise is pan specific. Annoyingly enough, my All-Clad pans whistle and hum, but my girlfriend's Racheal Ray set is totally silent.
As far as element indication, again I realize I may be an idiot here, but a conventional coil element is raised above the cooking surface, hence you can clearly "feel" the pan sitting on top of it. A standard ceramic radiant cook top produces light under the element, hence you can easily see if the pan is not sitting on top of it correctly. And gas flame will nip up the side of an askew pan...Again, centering a pan is normally a reactive thing that no one ever cognitively thinks about while cooking. It's just an odd little detail I've had to get used to...
le creuset dutch oven lid question
I hear ya, but I can't imagine it would be difficult to remove the orange sticker and replace it with the white, especially at a place like Tuesday Morning...
Also, the LC second quality markings appear to be mythic. All LC pots are stamped with a two digit code under the lid and under one of the handles, but they are most obviously stamped before the enamel is applied which would indicate that they contain no bearing on the finished quality of the pot....
Induction cooktop
Whoa! Hold on! Induction is definitely the best option when it comes to electricity, but there are some quirks that no one ever seems to discuss. I replaced an old 30" conventional element top with a 36" Bosch induction top I found at Appliance Smart for $1100. (They had a hardcore Viking 36"er there for $2500 just to let you know the kind of deals you can find, I can't find a scratch on my Bosch). Having lived in many apartments, etc., over the years I have come across every type of Western cooking surface imaginable and hence didn't really give a second thought to installing induction. The little annoyances I've found only pertain, however, to my Bosh, but I've seen how they could translate to nearly every other induction top out there depending on your circumstances.
1. Induction tops can be noisy depending on the pan, everyone knows this, it's no big deal for me..
2. I wired mine in myself, copper cable is expensive, 40 foot of the required gauge was over $100, I can only imagine how much an electrician would charge...
3. My Bosch controls are very poorly designed, and from what I've seen, most induction controls are really poorly designed. They rely on capacitive touch controls similar to an iPhone. But naturally these panels don't have the processing horsepower of an iPhone so they tend to be sluggish and unresponsive. One of induction's advantages is it's heat responsiveness, when it takes 10 seconds to turn the heat down from high to medium low the advantage isn't really there anymore. After using the Bosch for a couple of months, I find myself longing for old regular knobs.
Finally, and I never saw this one coming, is that I spend an inordinate amount of time making sure my pans are, in fact, on the elements! Induction tops currently give no signal as to where the element is apart from the paint used on the glass top. My pans are pretty tight fitting so I'm constantly bending and craning to make sure that the pan is within the white circles! Perhaps I am just an idiot in this regard, but I find it very cumbersome! Sorry for the long winded reply, but for something that you will use daily for years these things can become major annoyances. I like my Bosch, but if I ever need to replace it, I think I might just run a gas line and go that route...
P.S. In my experience, the whole time to boil water thing seems to increase exponentially with the amount of water to be boiled. I can get my asparagus steamer running in seconds, but 4Qts in a stock pot may be marginal over other methods at best...
le creuset dutch oven lid question
I've seen some posters get some amazing deals on Le Creuset around here. I came across a #28 Dutchy at Tuesday Morning the other day - Provence Blue, definitely a discontinued color - for $180. I got into an argument with the lady as she claimed it was a first, which I still think is BS - I've heard that seconds have special markings like the "S" on the handles of second quality All-Clads, but I have not found any markings on my pots from the LC outlet. Whatever the case, I examined the thing very carefully: made sure it was relatively true, noticed the loose fitting lid, and passed on it. Of course it developed into a bit of obsession over the next few hours, so I decided to pop into Macy's and examine a brand new first quality piece. The Macy's LC's did not sit any truer than my seconds and the lids slide around a bit as per your inquiry. I ran back to Tuesday Morning and bought the pot. The real kicker here though is that when I finally got it home I realized that the lid wobbles on the pot, i.e., it's warped! I can get a refund from Tuesday Morn, but jeez, I want the freaking pot! So, long story short, too late, eh, don't worry about the sliding lid, worry about a warped one...
