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Orecchiette with Sausage, Brown Butter, and Sage

This is very good, but the directions are kind of a mess. Its much easier to remove the sausage, and make your sauce with just the butter and grease and adding the water. You may want to remove some of the sausage grease, depending on the amt of pasta you have, it can be too heavy. In other words, you just have to tweak it a bit to get a desirable result.

1 day ago
Pershing in Recipes

All Clad D5 vs Master Chef 2 12 inch

Yeah, the D5 is the newer, supposedly better version of the triple ply. I figure if I'm going to go that route I'll just get the better one for a bit more money,

Apr 13, 2013
Pershing in Cookware

All Clad D5 vs Master Chef 2 12 inch

Thanks, thats not a bad idea. I think I'll just get the MC 2, if things go bad I'll just use the sink.

Apr 13, 2013
Pershing in Cookware

All Clad D5 vs Master Chef 2 12 inch

Thanks for the reply.

I really wasn't aware that the only purpose of the outer SS layer was cosmetic, thats why I asked :) And I kind of wondered if there was something about the layers that let the D5 pan have better heat retention, cook more evenly, or something like that.

Just to confirm, the outer aluminum layer isn't actually getting damaged or badly etched out in the dishwasher? I'd like it to last for a goodly number of years.

Apr 12, 2013
Pershing in Cookware

All Clad D5 vs Master Chef 2 12 inch

I'm going to be getting a 12 inch skillet, and the options that look best to me are either All Clad's D5, or Master Chef 2. I was wondering if there was any real advantage in the D5, or enough of one to justify the price difference. I'd be getting the D5 from the cheap all clad place for 135$, and the MC 2 from Amazon for about 110$. Which ever I buy will be run through the dishwasher, and I understand that will make the master chef all ugly, but I really don't care as long as there is no damage.

Any input would be appreciated, thanks.

Apr 12, 2013
Pershing in Cookware