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Cookware

Thoughts on porcelain double boilers, specifically All-Clad

rararobb | Mar 25, 201601:10 PM     2

So for a number of reasons, I am super enamored of the porcelain double boiler that All-Clad makes. You can see an example here: http://www.amazon.com/All-Clad-Stainl....

I like this because I find it very attractive and I love the idea of the porcelain insert. However, I am not sure if porcelain is the best material for this function: melting chocolate and other delicate ingredients, making hollandaise. I think the capacity of the porcelain insert is sufficient for my needs (1.5 qt.). Currently, I make do with a tempered glass bowl set on top of another sauce pan. It works fine, but it is not a very polished or safe solution. I have burned myself a few times. Will a porcelain insert melt faster than my glass bowl approach? Is it better insulated for more delicate sauces like hollandaise compared to my current glass-bowl approach? I know it will be safer as the porcelain part has a handle and my glass bowl does not.

I would like to solicit anyone's comments on this item as I am considering picking one up. To be clear, I am well informed about the underlying 2 qt All-Clad pan. I have followed most of the big All-Clad threads that discuss the quality and thermal properties of the tri-ply line. I also know that All-Clad makes the same product in the D5 and Copper Core lines but I do not think the prices are justified. So I, personally, am not looking for performance review regarding the underlying pan, but you can share them if you want as I know people here love to debate that stuff. What I would really like is a porcelain insert for my Atlantis sauce pan, but I don't think that is an option.

Also, as a value proposition, I won't pay the current and common prices. They pop up in the seconds sales and I would wait until I could acquire it that way.

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