Good buy and All-Clad

Joe, as much as I really love my All-Clad SS pots & pans, the coming American revolution in induction cooking is going to bring on lots of other brands that won't cost an arm and a leg and for that I will be thankful.
 
I know I have been looking for a 3 qt sauce pan to finish up all my pans. I opted for a 1 day sale and go the Cuisinart MultiClad Pro for about $50 instead of $160 for the All Clad Stainless in the same size. Sauce pans I want muticlad but fry pans, stock pots encapsulated bottoms are fine with me. I'm not a fan of the handles on All-Clad fry pans either as they are bit thin for me.
 
I need an 8 or 10 quart non stick pot, but I'm afraid if I get another pot my wife will kill me (just kidding)
 
I have both the older (with the copper band) and the new Pro line by Emeril. Both are excellent pans and I like the handles better than the standard all-clad. I wished they had the metal lids sometimes like the all-clad does for some things.
 
May be his next line perhaps. The orginail ones are clad bottoms while the Pro line is multi clad similar to the All-Clad stainless line. I only have a 1 qt saucier in the orginial line and a 4 qt saute pan in the Pro Line. I have never bought a set of pots and pans and tend to buy various brands depending on my needs. I do have a bit of all clad though in stainless as well as a couple of Emeril cast iron.

Here is my current list of pots and pans I'm using:

Woks:
3 pounded carbon steel, 2 flat one round bottoms all 14" dia.

Cast iron:
10" Griswold fry pan
10" Emerilware square corn bread/fry pan
12" Wagner fry pan
12" Lodge grill pan
14" Lodge wok
5 qt Lodge dutch oven
4 qt Emerilware Chili Pot
4 assorted smaller fry pans (6" to 8") by unknown makers.

Enameled cast iron:
5.5 qt Staub
7 qt LeCreuset

Non Stick:
8" Scanpan CRX fry pan
11" Scanpan CRX fry pan

Stainless (all multi ply or encapsulated bottoms)
1 qt saucier Emerilware (old style)
2 qt sauce pan Kerry Simon
2 qt sauce pan Morgan Ware
3 qt Cuisinart MultiClad Pro Sauce Pan

9" French chef's pan All-Clad
13" French chef's pan All-Clad
4qt Sauté Pan by Emerilware Pro
6 qt Wolfgang Puck Bistro stock pot
7 qt All-Clad Stainless-Steel Pasta Pentola
12 qt Envision stock pot with two steamer baskets

Misc:
Cameron's Multi-Roaster/stove top smoker large.
17" Unknown brand stainless steel roasting pan with rack
4qt and 6 qt Fagor 7 pc pressure cooker setup.
 
joec said:
May be his next line perhaps. The orginail ones are clad bottoms while the Pro line is multi clad similar to the All-Clad stainless line. I only have a 1 qt saucier in the orginial line and a 4 qt saute pan in the Pro Line. I have never bought a set of pots and pans and tend to buy various brands depending on my needs. I do have a bit of all clad though in stainless as well as a couple of Emeril cast iron.

Here is my current list of pots and pans I'm using:

Woks:
3 pounded carbon steel, 2 flat one round bottoms all 14" dia.

Cast iron:
10" Griswold fry pan
10" Emerilware square corn bread/fry pan
12" Wagner fry pan
12" Lodge grill pan
14" Lodge wok
5 qt Lodge dutch oven
4 qt Emerilware Chili Pot
4 assorted smaller fry pans (6" to 8") by unknown makers.

Enameled cast iron:
5.5 qt Staub
7 qt LeCreuset

Non Stick:
8" Scanpan CRX fry pan
11" Scanpan CRX fry pan

Stainless (all multi ply or encapsulated bottoms)
1 qt saucier Emerilware (old style)
2 qt sauce pan Kerry Simon
2 qt sauce pan Morgan Ware
3 qt Cuisinart MultiClad Pro Sauce Pan

9" French chef's pan All-Clad
13" French chef's pan All-Clad
4qt Sauté Pan by Emerilware Pro
6 qt Wolfgang Puck Bistro stock pot
7 qt All-Clad Stainless-Steel Pasta Pentola
12 qt Envision stock pot with two steamer baskets

Misc:
Cameron's Multi-Roaster/stove top smoker large.
17" Unknown brand stainless steel roasting pan with rack
4qt and 6 qt Fagor 7 pc pressure cooker setup.
Click to expand...



All-Clad offers a monster supply of cookware in various sets, sizes, choices of metal and styles.

More than any other company, I think! :applause:
 
I think the DW killed off my 1.5qt Windsor over the weekend. :| She had chestnuts boiling in it while we were playing Wii and burned the crap out of the pan. I think I'm gonna have to get the power tools out for this one. lol
 
I've never owned a Windor pan but looked at them before buying the saucier style pan. I really prefered the shape of the saucier for my cooking needs though the Windor is supposed to be better for reducing liquid than the saucier they both will work as will a standard pan in most shapes will.
 
I couldn't decide so I got both. lol The small Windsor is nice to keep your sauce warm on the back of the stove while your stil preparing other things. I actually want a couple of those real small, I think 1/2 qt sauce pans. I could serve the sauce right in them.

I really need a shallow stock pot now, like 5-6 quart. I think I could do 90% of my cooking in that one pot. Steaks, soup, pasta, stocks...you name it, all in that one pot.
 
I have a .5 qt butter warmer by Faberware that surprisingly worked with my induction stove.
 
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