Severe All-Clad corrosion from our water-softener


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Severe All-Clad corrosion from our water-softener

DCgrl | | Nov 22, 2008 06:48 PM

I was shocked to see SEVERE corrosion after soaking a brand-new All-Clad stainless-steel pot in water overnight to loosen cooked-on food. The aluminum portion of the rim (sandwiched between two layers of stainless steel) was completely broken-down and caked with white exudate.

We have a whole-house water softener; obviously the aluminum that is exposed at the rim interacted with the softened water.

I took my entire All-Clad purchase (an entire set) back to the store, but now I am having trouble locating a brand of high quality cookware that doesn't have any exposed aluminum at the rim. I obviously don't want to have this happen again.

I looked at cookware promoted by Dr. Andrew Weil, made by Spring of Switzerland, and sold by the Waterford group. Weil promotes it because the rims of this cookware are covered by stainless steel so that aluminum can't get into the food. The problem is that this cookware didn't seem to be of the highest quality: the lids didn't fit well and the steamer inserts wouldn't stay upright in the pans, etc.

I am looking for high-quality cookware that either:
- has the aluminum in its rims covered with stainless steel
- just has an aluminum bottom and stainless steel sides (so the rims will be 100% stainless steel)
- just has aluminum going part-way up the sides of the pans so there is no aluminum in the rim

I am researching several brands; however, I'm finding it difficult to find out whether those brands that include aluminum will comply with my criteria.

The brands that I am researching are: Rosle, Demeyere, Le Creuset, and Cuisinart. (Does anyone know where I can see Rosle pots and pans in a store in New York, Washington, or anywhere on the east coast?)

I am trying to avoid all-stainless steel cookware as it won't perform well. I want excellent performance but I don't want corroded pots and aluminum in our food.

I am also trying to avoid extremely heavy cookware.

Copper is too heavy and too much trouble for me to keep up. Ditto with cast iron or enameled cast iron.

Can anyone offer any recommendations about other brands that would suit my needs?

Thanks --