It is not always possible to buy cookware and not be disappointed. To make it easier for customers to choose, we are launching a new section called “Tests,” in which different types of products will be tested while cooking various dishes. We will try to complement the subjective impressions of the experience of using cookware with the information that can be obtained by objective methods.
As the first sample for the test, a 26cm cast iron Lodge wok was chosen. The Lodge is a cheaper alternative to le Creuset. This product may well be considered as one of the options for a universal pan “for all occasions” with an unlimited life span, and we were interested to see how it would behave in different cooking modes.
If you have cooking as a hobby, you surely considered buying some kitchenware suitable even for chefs and, of course, you heard about All-Clad, classics of cookware. Their collections can be appreciated by professional chefs as well as by those who cook for pleasure or a family.
Metallurgist John Ulam started a business of manufacturing bonded metals in 1967. Developed techniques even changed the manufacturing process for U.S. coins. Sometime later, John endeavored to make an awesome pan for himself, and shortly after his success, the company started to sell a whole collection.
Cookers prefer All-Clad now for various reasons:
Almost all multi-layer metal cookware is produced in the United States, with metal from domestic suppliers
Superior interior won’t discolor foods and won’t impart metallic flavors
All products are incredibly durable
Some lines feature clad construction
WHAT DOES CLAD MEAN IN COOKWARE?
Clad pan is made from a single sheet of multi-layered metal consisting of layers of aluminum and/or copper protected by two layers of stainless steel. Aluminum as well as copper is considered a much better conductor than steel itself. In the more expensive products, these heating cores are not only in the base of the pan but run all through the vessel conducting the heat more evenly. Disc-bottom cookware is much cheaper. In these vessels, disks are made of aluminum or even cheaper stainless steel welded to the steel bottom. And in clad design not only the core is multi-layered, but also the walls. Although all pieces of All-Clad collections are quite pricey, a lifetime warranty is offered so you can make such an important purchase and peacefully hold and enjoy products of one of the high-end cookware brands.
The most sold lines of the company are its Stainless lines of cladded cookware: all clad d3 and d5. This classic collection d3 uses tri-ply bond construction. The first inner and exterior layers are stainless steel. The aluminum disk inside is used as a heat conductor. Although aluminum is not the best thermal conductor, it is more affordable than perfect copper. It is a great alternative for any kitchen, which can be appreciated not only by beginners with low skills but also by excellent chefs. The core nicely distributes heat, which means evenly cooked food. You can cook in all temperature ranges and even use these pans and pots on an induction cooktop. And unlike their copper brethren, cookware is available in nonstick.
COPPER CORE COLLECTION
To continue presenting the lines of All-Clad we distinguish the most sophisticated products for those who want to take their cooking to the highest level. This superior collection is called Copper Core. Unparalleled performance is provided by 5 layers: 18/10 stainless steel flatware inside, copper core sandwiched by 2 layers of aluminum, and protective magnetic stainless steel outside. As copper is a perfect conductor, heat is evenly distributed throughout vessels. In fact, aluminum that is more often used in collections only has 60% of the thermal conductivity that copper does. This superior collection has no hot spots, so you will not burn the food because of uneven heat. This pricey collection has all the advantages of copper cookware, but it is easier to clean and to restore since layers of steel protect the copper core from both sides. You can use these vessels for cooking with even the highest temperature ranges, and they will not be oxidized or damaged. All the cookware is easy to clean and the use of a dishwasher is allowed. Despite all the advantages of these great tools, there is one drawback — the nonstick surface is not applied in this line design. But this is the right product if want to combine the cooking capabilities and responsiveness of copper pan and the durability of steel.
I hope everyone had a wonderful holiday. The kids and I were spoiled rotten. I got an iPad which was totally unexpected. I almost cried. Ya I’m kinda a loser like that. lol. Little Miss has been sick since Christmas night so I’ve just been sitting with her on my lap. She seems to be doing way better today which makes me super excited.
First you get to roll all the cookie dough, chocolate with white chocolate chips, chocolate chip and peanut butter. Little Miss and I rolled all the cookie dough balls. We totally snuck some shhhh don’t tell Dad. The peanut butter was my fav! Then popped them in the freezer.
I made an Oreo crust because the vanilla wafers were like twice the price. Then my spring form pan was a 9 inch, not a 10 inch. Ok no problem right, I just had a bit of batter left over and I got to sneak a couple extra cookie dough balls.
I still remember the very first time I tried this stuff. It was December, five years ago. We were at a surprise birthday party for my father in law. There was tons of food and people, conversations and laughter. I was about 5 months pregnant at the time and over on the side table there was this plate stacked up with this stuff. I didn’t really pay much attention to it.
I’m super excited about this post for a couple of reasons. First, this stuff is riducoulously, insanely spectacularly addictive. Secondly, it’s my first post as part of the Secret Recipe Club. How is works is every month I am assigned a blog and I get to recreate in my way their recipe and in turn someone else is doing the same with on of mine.
This month I was assigned Veronica’s Cornucopia. There were so many interesting recipes it took me forever to finally decide. She has savoury, as well as sweet, oh and dog treats I finally decided on this Puppy Chow/Muddy Buddies/Monkey Munch or whatever you want to call it.