I've only recently begun getting stainless pots and pans. LeCreuset and all copper are getting too heavy for me to use on a daily basis. (My 8 1/2" evasee is the largest I use on a routine basis)
I've tried out a couple All Clad pots (stainless) for the last couple months and am considering what to do for the pans (10" & 12"). Will the copper core be that much more responsive than the stainless? I dont like the anodyzed when it marks and dont want to clean the regular aluminum.
Does anyone have experience with this line? Is the copper core worth the greater cost?
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