Luckyjax

Saw it live at william Sonoma asked if they are using it for their cooking demonstrations, they said not yet, but they are planning to switch... I made them get a box out for me and I read the pamphlet in it that explaines the layers that are clad together and why this is so much better. Well for one thing, it is very heavy. I did not buy a piece yet but I can attest to having both Mc2 and Copper Core and there is no difference in the cooking! In fact I prefer the Mc2 over the core because it is lighter, the handles are shorter so there is more room on my 60 inch Wolf stovetop and the Mc2 is just so much easier to deal with. So Wh*t if it gets tarnished on the brushed allluminum. I got taken with the Copper Core product and I'm mad about it. I really cook better in the alluminum. All Clad knows they screwed up and their customers are mad as hell. As stated before the thin amount of copper sanwiched beween the the thin amounts of alluminum and then covered with the stainless is not working... So now the "GIMICK" is the. Thomas Keller All Clad 5D... All they did was made the copper ,put a magnetic stainless layer then made the alluminum sanwiched around the this thicker and then coverd the whole thing in "Magnetic Brushed Stainless". They knew they got the SPECS wrong on the Copper Core and they are trying to fix it...so now the NEW 5D's deal is it can work on induction and they are desperate to try to capture that market using Keller as the Mascott.

Escoffier, translated into English. Professional Cooking 6th edition by Gisslen. Professional Baking 4th edition by Gisslen. Vegetarian Cooking for Everyone, Deborah Madison.

in Thomas Kellers new book ad hoc, he mentions. If your trying to saute something in a lightweight aluminum pan your not going to get the same result as you would in an all-Clad copper-core saute pan. Plus throughout his book he has pictures of both the MC2 and the copper-core Alliclad lines... Do you think he is choosing this ccokware or being paid to represent these lines? Or as you say shilling,(pimping) the line? What are we to make of this knowing what we now know from your in depth lecture on understanding stovetop cookware? Please explain because has he been bamboozled by All-Clad too? BTW, I bought all my All-Clad pieces years ago before I even knew any better and I am only now realizing I paid dearly for my mistakes! Also, I have a 60 inch wolf range and no matter how responsive copper or aluminum is the large heavy cooking grates stay very hot on my burners, so I always end up taking my cookware off the grates and putting them on silicone hotspots 11 inch by 11 inch, what do others do about this same problem? I seriously have about 10 of these silicone mats placed all over my kitchen counters and islands so I can cool off the cookware holding the food asap instead of turning the burner turned off but the grate is still hot as coals overcooking my food!

Hi, Ok I am a newbie. I have been reading and studying everything I can get my hands on about cookware for over two years... I have to say Samuel, your "Take" on understanding and explicitly, scientifically explaining, and specifically showing us how and why certain and different cookware with pictures was a dream come true for me because I learn best by visual and substanative information. You also have a healthy scepticism for info put out by the companies themselves and thus are not simply swayed or biased one way or another just because their marketing says so. With this in mind, I have decided it is time to right all the wrongs of my cookware buying ways! Yes your article has reformed me and I see the light~ I mean metals! Both thermal and conductive capacities, LOL So I have begun to aquire my arsenal with your help. The first thing you need to know about me is I am indeed a "sloppy cook" meaning that I have a love hate relationship with small pans of any kind because I usually end up making a mess of things. Not that my food is bad, it's not but I am known for making messes, that I of course clean up myself! Second, I just feel better having larger pans to work in because I find the small ones, well confining and I feel a lot of anxiety because I am a perfectionist. So, I have purchased the Falk, "try me" 1.5 qt saucier. I am waiting for it to arrive. I also want to ask for your set of "Dream Pans" as the other author asked. I am just really curious what you and the others here choose to cook with. So with that said, could everyone weigh in as to what pans they have at home and are using on a daily basis? I will start by letting you know that I have AllClad MC2,10 pieces love these, Allclad Coppercore 15 pieces,paid a fortune, (really long handles an I find no difference in cooking to me unfortunatly) Then I have a few Scanpans for sticky things like eggs(a saucier) and large saucepan for oatmeal. Thank you all in advance for your contributions,time and effort. I look forward to what you are all using and what makes you happy! Cheers, Luckyjax