This should be fun!

I was contacted several weeks ago by an All-Clad Public Relations person asking if I wanted to test their new line Stainless with d5 technology. Of course, I said yes and had many questions. Today, I received an email that they are sending me the pan of my choice to test for them. This line will be available exclusively at Williams-Sonoma. They are launching their promotional campaign soon, and I have until sometime in Dec. to test and get back to them with my findings. I asked for the 12" non-stick fry pan to test. Cooking omelets is always a good test, and since we love braised meats, I want to see if this product browns well. This line has several features that intrigue me, such as new refined handle designed for comfort, even heating, made in the USA (now that IS a plus) lifetime warranty, dishwasher safe, and induction optimized. I don't have an induction stove, but for those who do, it will be a welcomed find. I also do not put any pans into the dishwasher, but for busy families with kids...this might be great.

I was contacted several weeks ago by an All-Clad Public Relations person asking if I wanted to test their new line Stainless with d5 technology. Of course, I said yes and had many questions. Today, I received an email that they are sending me the pan of my choice to test for them. This line will be available exclusively at Williams-Sonoma. They are launching their promotional campaign soon, and I have until sometime in Dec. to test and get back to them with my findings. I asked for the 12" non-stick fry pan to test. Cooking omelets is always a good test, and since we love braised meats, I want to see if this product browns well. This line has several features that intrigue me, such as new refined handle designed for comfort, even heating, made in the USA (now that IS a plus) lifetime warranty, dishwasher safe, and induction optimized. I don't have an induction stove, but for those who do, it will be a welcomed find. I also do not put any pans into the dishwasher, but for busy families with kids...this might be great.

I wasn't going to tell.

I'm certain you were not involved, however I am sure you had your experiences over the years at doing this. How did you like it?

That does sound like fun. Do you get to keep the pan?

How do I get on that list?

Hi,

I asked for the 12" non-stick fry pan to test. Cooking omelets is always a good test, and since we love braised meats, I want to see if this product browns well.

I've yet to meet a pan that wasn't fine when you bought it, and that didn't stay fine for the first year or two. For me the acid tests (I'm not too sure that's quite the right simile ) are how tough the non stick coating is in normal use, can it resist metal cooks spoons for example, and much more importantly and where nearly all non stick pans let me down, how good the pan is at resisting high temperature dry frying. I find that even if the coating doesn't scratch, after a time, a deposit builds up and I daren't use a scourer on it, for fear of removing the coating. This deposit reduces the non-stickability.

Hi,

I asked for the 12" non-stick fry pan to test. Cooking omelets is always a good test, and since we love braised meats, I want to see if this product browns well.

I've yet to meet a pan that wasn't fine when you bought it, and that didn't stay fine for the first year or two. For me the acid tests (I'm not too sure that's quite the right simile ) are how tough the non stick coating is in normal use, can it resist metal cooks spoons for example, and much more importantly and where nearly all non stick pans let me down, how good the pan is at resisting high temperature dry frying. I find that even if the coating doesn't scratch, after a time, a deposit builds up and I daren't use a scourer on it, for fear of removing the coating. This deposit reduces the non-stickability.

All-Clad pans are different. I have two that I've had for 30 years and they are as good as new - with nearly daily use. I don't do non-stick pans, for various reasons. The two I'm talking about are cast aluminum 10" fry pans with a bonding of stainless steel inside. The "dishwasher" tells me they clean up easier than non-stick. This was the original line. Those with the "sandwich" - stainless outside and in with the cast aluminum in the middle - came later. I have some of those, too. I have some of their stainless lined copper pans, too. I even have the pasta pentola. Damn, I should be paid for this endorsement!

Disclaimer: I, too, am receiving some of the pre-release cookware.

How do I get on that list?

I was sent an PM on this site, asking for my email so they could talk to me. I love doing things like this, so I feel very honored. I have two All-Clad pieces, that are not non-stick and love them. They are very easy to cook with.

That does sound like fun. Do you get to keep the pan?

Yes, I was told that I keep the sample they send.

I have tried several brands of non-stick because I like them for my weekend omelettes. I hand wash and never use them on really high heat.

They have ALWAYS darkened and eventually lost their non-stick quality over 2-3 years with normal use. I had 3 of the same brand on warranty once before they got tired of me bringing in 5 year old receipts.

If anyone finds one that actually works, I'm up for it. Until then I'll just use my stainless saute pan with butter.

I have tried several brands of non-stick because I like them for my weekend omelettes. I hand wash and never use them on really high heat.

They have ALWAYS darkened and eventually lost their non-stick quality over 2-3 years with normal use. I had 3 of the same brand on warranty once before they got tired of me bringing in 5 year old receipts.

If anyone finds one that actually works, I'm up for it. Until then I'll just use my stainless saute pan with butter.

For my 40th, Jean got me a set of the All-Clad LTD pans, one of which was an 8" fry pan with a Silverstone non-stick surface. That was the first "Teflon" pan I've owned and after 10 years the surface is still the color it was, it still is reasonably non-stick and only shows the scratches that one would expect from a decade of moderately heavy use. Mind you, I treat it (like all my All-Clads, actually) very gingerly, using only wood and rubber tools in it (apart from occasionally plucking something from it with tongs) and hand washing. Still, it has outlasted 2-3 of my mother's cheapie non-stick fry pans.

Mark Lipton

Funny, that's the opposite of my matrimonial practice, where expensive spouses do not equal a formula for longevity.....

Wish my pans would act like yours. I'll have to look at what brand I have (the blackened corpse still gets used for misc. saute duties). I'm not sure I can go back anyway - making omelettes with no butter would seem so bland even if I did find a pan that worked.

Funny, that's the opposite of my matrimonial practice, where expensive spouses do not equal a formula for longevity.....

Wish my pans would act like yours. I'll have to look at what brand I have (the blackened corpse still gets used for misc. sauté duties). I'm not sure I can go back anyway - making omelettes with no butter would seem so bland even if I did find a pan that worked.

Have you tried Look Cookware? Their entire line is non-stick and I have had the best of luck with their fry pans. Mine look like new, still. The only thing with Look is that they put their name on the handles with a white paint of some sort. It washes off in time....nothing bad about this, though. The black surface is both inside and out with flat bottoms. They heat nicely and brown well. I've had Look for years. I did have a couple of saucepans that did something weird, so I took them back to where I bought them. When the Look rep came in, he took them with him and sent me new pans. Great service! Over the years I have invested in good cookware. All-Clad, Look, and LeCreuset. All of which are so much better than my mom's Revere Ware. The only thing I kept from that line, is a huge stockpot. It serves it's purpose well.

Over the years I have invested in good cookware. All-Clad, Look, and LeCreuset. All of which are so much better than my mom's Revere Ware. The only thing I kept from that line, is a huge stockpot. It serves it's purpose well.

Yup, my only Revere Ware is a stockpot, too. Mine also came from my mother, but it was new at the time (a housewarming present or sumfin)

Mark Lipton

Hi,

I've yet to meet a pan that wasn't fine when you bought it, and that didn't stay fine for the first year or two.

All-Clad pans are different. I have two that I've had for 30 years and they are as good as new - with nearly daily use. I don't do non-stick pans, for various reasons.

Thanks very much for the explanation. Serves me right for opening my mouth on a subject (all clad pans) about which I'm entirely ignorant! (Pity we don't have an "egg on face" or "foot in mouth" smiley). As it is... accept my apology

[Jenise]

Very gentlemanly, Ian, but I'm sure no apology was really required; we all understand. Btw, you've been here less than a week, but you're making so many good contributions, it's like you've just always been here! Glad to have you.

BTW, Jenise (and others), while we're all greeting Ian and patting each other on the back, I'll also note that he is a passionate and very knowledgeable authority on food and wine pairings. As some may have noted, both Dale and I share that passion, but it is fair to say that Ian has spent more time thinking about that topic and experimenting than Dale and I combined.

Mark Lipton

it is fair to say that Ian has spent more time thinking about that topic and experimenting than Dale and I combined.

And has consumed more wine in pursuit of this study than all three of us combined....?

You two are going to give me a BAD reputation!

it is fair to say that Ian has spent more time thinking about that topic and experimenting than Dale and I combined.

And has consumed more wine in pursuit of this study than all three of us combined....?

I'll not deny that I do think about this a lot and whenever I taste either food or wine, I am trying to work out what the best pairing would be.

But my consumption is WAY below yours, Bill and Dale - and having partaken of the staggering generosity you both showed us, I have some idea of that which I speak. Mind you... I don't know how long the three of you have been partaking. My road to Damascus - oenologically speaking - was in 1977 in the cellars of DRC, though I'd already started learning in '73 or so. 36 years is a bottle or two.

I'm not denying that it I adore the chance of opening one or two (or even 6) special bottles for wine loving friends, but running a B&B as I do, we tend only to drink half a glass or so of a couple of wines in an evening for most of the season and these will be limited to a few "standards" that don't cost too much. At €18 for a 5 course meal, we can't afford much more than €3-4 a litre if we're not going to subsidise our guests' meals. They aren't bad wines, and I'll always try to choose one that will compliment and complement the food, but you won't find the (€18/50cl) Monbazillac Domaine de l'Ancienne Cure Cuvée de l'Abbaye 2001 that we drank yesterday with friends to go with Jacquie's sublime tatty tart. Now THAT was a marriage made in heaven.