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RE: LC vs Staub (Follow-Up #10)

posted by: nutkin88 on 02.26.2007 at 03:57 pm in Cookware Forum

I bought a 9 qt oval yellow LC at the outlet. At 30% off, it's a better deal than the Staub. Although, I'm sure I'll drool everytime I see the Coq-au-vin =)

FYI, from March 1, LC Outlet (don't know about the regualr store) are having 30% off for yellow & indigo pots & bakeware.


clipped on: 02.26.2007 at 04:14 pm    last updated on: 02.26.2007 at 04:14 pm

The Price Of Certain Calphalon Tri-Ply Pieces Seems to Be Rising!

posted by: cupofkindness on 01.08.2007 at 10:15 pm in Cookware Forum

I just noticed that the fabulous Calphalon tri-ply 12" everyday pan (best single pan that I have ever owned) that I bought for $59 just before Christmas is now $159 at Amazon and Macy' (and it was $59 just a week ago). And the beautiful eight quart stock pot went from $59 to about $150, as did another "Try Me" three quart chef's pan, from $39 to about $90. Finally, the 2.5 quart shallow sauce pan also tripled in price online. If you want this, you should check Bed Bath and Beyond or Linens and Things, which are still marked at the 2006 "Try Me" prices. I love my Calphalon tri-ply and I'm going to try to complete my collection before the prices of the sets rise. Maybe new pieces will debut this year. So I should start saving my money!


clipped on: 01.13.2007 at 01:08 am    last updated on: 01.13.2007 at 01:08 am

Selected range, now what pro style saucepans?

posted by: aussiepete on 11.25.2006 at 10:07 pm in Appliances Forum

Well after much consideration we have settled on a range (Wolf all Gas 30") and after years of cooking on a miss matched set of saucepans, we want to get a new set befitting of our new range.

So - what do people out there reccomend for prostyle saucepans. Our only must have is they have ot go into the dishwaher.



clipped on: 12.26.2006 at 12:02 am    last updated on: 12.26.2006 at 12:02 am

Fully clad SS vs. disc bottoms

posted by: tmac96 on 03.03.2005 at 09:52 pm in Cookware Forum

I was at the store looking at some cookware trying to decide which stainless steel pieces I wanted to pick up. I am really interested in the fully-clad tri-ply pieces such as All Clad (and Sam's Club's Members Mark SS cookware which is also fully clad but costs far less). In viewing the pieces though, I noticed how very thin they are. Other stainless steel cookware that is not fully clad and instead has the disc bottom has a much thicker bottom. This leads me to believe that those pieces would be better at distributing heat across the bottom and would thereby better eliminate "hot spots" in my pan. If that is so, why do so many recommend fully clad so much more? I know that with fully clad extends heat up the sides, but is that necessary in a pan?

I am new to this, so please excuse this question if it is totally stupid! Thanks!


clipped on: 12.24.2006 at 11:10 am    last updated on: 12.24.2006 at 11:10 am

Am I just feeble? All Clad handles...

posted by: sigh on 04.01.2005 at 03:50 pm in Cookware Forum

So I'm in the market for a nice stainless saute pan, maybe 5 or 6 quarts. While browsing through Macy's during my lunch hour I decided to "test drive" some saute pans & see how they felt. Yes I knew that All Clad were heavy but the handles were actually painful! I tried a couple of different long handled All Clad pots, all with the same results- my palm was pinched by the V of the handle.

Is it just me? The circulon have a similar V to the handle but there was no agony like there was with the All Clad.

It's probably just me...



clipped on: 12.24.2006 at 01:10 am    last updated on: 12.24.2006 at 01:10 am


posted by: michele07 on 11.19.2006 at 09:58 pm in Cookware Forum

Hi- i would like some advice, please....

Do i want: Calphalon Tri-ply or Calphalon Contemporary Stainless? Other than the finish and the handles, is there much of a difference? 10 pieces of contemporary stainless is $100 more than 13 pieces of the Tri Pli. Wondering if there is much of a difference between the pots...or could you just give me some advice? Thanks, i appreciate it!


clipped on: 12.24.2006 at 01:03 am    last updated on: 12.24.2006 at 01:03 am

Calphalon Stainless Tri-Ply vs. All-Clad

posted by: twotzus on 07.22.2006 at 02:26 am in Cookware Forum

Our kitchen remodel is nearly complete and I am planning on purchasing new cookware. I had made up my mind that I wanted All-Clad, but I was looking at the Calphalon tri-ply stainless steel, and it looks nice and I believe it is clad up the sides like the All-Clad, and it's more reasonable. Also, I have a few pieces of the OLD Calphalon from 20+ years ago that I love and will keep, so hopefully it is still quality cookware. The reason I had originally decided on the All-Clad is because some of my neighbors have it, and of course it is pretty. (Keep up with the Joneses) BUT, I also have one neighbor who owns a fine restaurant. He has a couple of pieces of AC, but told me he prefers Calphalon to the AC. He also has quite a bit of commercial ware that he uses at home on a dail basis, since he likes to cook. Another neighbor is a gourmet cook and a trained chef but he doesn't own any All-Clad because (he told me) he is to cheap to spend the money. I don't know what he cooks with, it looks like odds and ends when we go over there, and whatever he uses, it is always delicious. I am thinking it might be silly to spend the $$ on a set of AC, when the Calphalon Stainless Tri-ply will serve my abilities fine. Is this a good set? How does it compare to the All Clad? It has glass lids, and I'm not sure I like that but the rims are flared (which I like) whereas some of the All Clad sauce pans do not have the flared rims. Any advice given is much appreciated. Thanks!


clipped on: 12.24.2006 at 01:01 am    last updated on: 12.24.2006 at 01:01 am

Frypan Storage - I Have to Nest Them

posted by: akchicago on 01.23.2006 at 11:27 am in Cookware Forum

My fry pan storage is such that I am nesting my fry pans, one on top of another. I am concerned that I will scratch the pans. So far, I've not had any damage, but am I just lucky, or will the pans scratch at some point? Can I leave them as I have been doing, or is it necessary to put some kind of layer between each pan? And if so, can anyone suggest where I find them? Thanks.


clipped on: 12.24.2006 at 12:22 am    last updated on: 12.24.2006 at 12:22 am

Pots and Pans recommendations

posted by: anna1029 on 12.14.2006 at 05:42 pm in Cookware Forum

I've decided to throw out my old used pots and buy new ones (good ones). I've narrowed my search down to All Clad SS and LeCrueset. What are your recommendations. Should I buy sets or should I buy whatever pots I need. Should I get a couple of pieces from both manufacturers and what are the differences between the two.


Lots of great replies
clipped on: 12.21.2006 at 10:23 pm    last updated on: 12.21.2006 at 10:23 pm

RE: Pots and Pans recommendations (Follow-Up #7)

posted by: too_shilly on 12.16.2006 at 09:20 pm in Cookware Forum

I'm glad that you read the article that I linked above. Did you click on the Q&A link at the end of the article? It really is a must-read... all 17 pages of it! (To make it easy on you, click on the Q&A, scroll down to post number 12, dated Aug. 8, 2003.)

Regarding the maintenance of copper, the author recommends Falk Culinair because of its brushed finish. Mauviel, et al. use a polished finish that shows "patina" very quickly. More importantly, you don't need to maintain it if you don't want to -- it will not affect cooking performance.

Regarding pricing, yes, real copper cookware is expensive. BUT, you would only want a few selected pieces (a saucire or sauce pan, etc.) to get you by. You'll save money by buying cheap pots and pans where appropriate (no one needs an AllClad stock pot to boil water!), and "spending up" on items that will yield better performance.


clipped on: 12.21.2006 at 10:20 pm    last updated on: 12.21.2006 at 10:20 pm