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Joined: Jan 2006
I have AllClad for home use, certain pieces - well, lots of pieces, but I chose them individually. I also have cast iron, a couple of the dreaded non-stick little skillets (love them for frying eggs) that I won't forsake, and then those pots from family that are the absolutely only pan you can use for 'overcooked green beans', the perfect pan for rabbit and dumplings, you know those pans!!
What I like the best about SST, at least my AllClad, is the ease of cleaning and the wonderful crust you can achieve on almost everything. Plus, we're all trying to wean ourselves away from non-stick, aren't we??
I think any heavy gauge SST pans/skillets will do a wonderful job for you - go slowly, you may find you like the feel of a pan from one brand and maybe a pan from another.
All of the above must sound very wish-washy, but to me pots/pans are like buying cutlery - you want the one that will do the job that you want it for.
P.S. the best advice I would pass on to you for cooking with SST, is keep an eye on your heat - you don't want to have too high a heat for things like sauteeing. And let the product tell you when it ready to be moved in the pan or turned over. One of the hardest things to do is leave food alone when it's frying. As it forms its crust it will release itself from the pan with very little resistance and the crust will stay with the product and not on the bottom of the pan. Staying with the heat temp. recommended by your cookware instructions will also make it easier.
Be sure to let us know what you eventually purchase and how you like it.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com