I am sure this site is full of wisdom and information on tips for both using and cleaning stainless steel cookware, and I am hoping some of you will either repeat some of the information or point me in the right direction.
Tonight I decided it was time to replace/upgrade all of our pots and pans. I found a 15 piece All Clad set Tri-Ply plus the lasagna pan at Williams Sonoma for $899 for all 16 pieces. It seemed like a deal I could not pass up (the clerk said that they were discontinuing carrying the line as they are going to focus on the d5 line that they carry).
This is a significant change for my wife and I, as previously we have been using primarily non-stick pots and pans. The clerk gave me a few suggestions including:
- heat the pan a little and then add a small amount of oil/butter before cooking
- do not use Pam, as it will make the pans more "sticky"
- use bar keepers friend to help clean
- cook at a lower setting on the gas range than what we previously used, as the pans are more efficient
Would welcome any and all other tips or suggestions as I hope someday to pass these down to my kids (which hopefully is not going to be anytime soon).
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