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Cookware 24

Thomas Keller All Clad what do you think?

TrishUntrapped | Dec 12, 201404:27 PM

Hi all, I read a thread on here from July discussing the new Thomas Keller All Clad cookware sold at Williams Sonoma. And now I bought a piece, my first ever All Clad purchase, and need some advice.

I was at Macy's at the local mall today with my daughter intending to buy an All Clad Tri Ply Stainless Steel 10-inch covered fry pan that I saw on macys.com. The price was good, on sale for $99 (list $155) including a few neat bonus items, such as a really nice lasagna pan. Link: http://www1.macys.com/shop/product/al...

Then we picked the pan up, and AWKWARD. The handle was terribly uncomfortable for both of us. So we didn't buy it.

We then went to Williams Sonoma and saw the AC D5 Thomas Keller 10-inch fry/saute pan. Picked it up and WOW. Loved the handle, loved the feel of the pan itself and bought it. On sale it came came to $112. Also bought the stupid a** looking universal disk cover for $43.

I didn't see any discussions on CH from people who bought the TK fry pan and cover and was wondering what people who did thought about them.

This is a special Christmas gift for my husband who uses a fry pan three times a week when I'm working at night to make various stir fry dishes for himself. He heats some fresh veggies in oil and tosses in some pre-cooked chicken or beef. He frequently uses a cast iron skillet (excellent), but other times he uses a worn Cook's Essentials Non Stick which is AWFUL for a number of reasons and so come Christmas that is getting deep sixed. I'll also make use of the new fry pan myself.

We have an induction cooktop, and I'm hoping I didn't make a mistake. I truly regret buying a full set of Cooks Essentials non-stick a few years ago. It's very worn and retains flavors after cleaning. So bit by bit I am going to replace key pieces.

I'm super old school and still have some excellent Farberware pots and pans — large pot, medium/large/small saucepans, a double boiler and a good fry pan. But the fry pan is slow to cook with on an induction range (The other pans are fine). Hence the Cook's Essentials purchase.

So any tips or tricks? Much thanks!

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