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Induction-capable SS: All-Clad vs. Demeyere vs. others

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Induction-capable SS: All-Clad vs. Demeyere vs. others

elazul | Nov 21, 2009 09:30 PM

i'm just getting into cooking and I'm looking for some recommendations for choosing some stainless steel cookware, starting with a frying pan, sauce pan, and wok.

It is a requirement that induction be supported. I've been evaluating All-Clad's Stainless Steel line, Viking, and the Demeyere Atlantis. While it seems pretty clear that Demeyere is higher quality than the other two (better/thicker material, no rivets, not unnecessarily clad up the sides for sauce pans, non-drip edges), it's also much more expensive. So I'm wondering...

- Looking at Viking, it's more expensive than All-Clad SS, but doesn't seem to add anything the All-Clad lacks, except slightly more comfortable handles (the All-Clad handles don't bother me like they do some people). It has a much smaller open stock selection. Is there any reason to choose it?
- Is Demeyere worth the extra expense? I can afford it, but I don't want to spend money needlessly. Are rivets really that much of a pain to clean? Does the lack of a non-drip edge cause problems frequently? And does the higher quality/thicker core make a real-world difference?
- What other lines of cookware should I consider?

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