Can’t go wrong with All Clad. We have a large collection of the D5 SS as well as some non-stick. All of ours also works on induction in case you choose to experiment with a Duxtop or similar single burner induction cooktop.
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We're in the midst of making a transition from gas to induction. After lots of research, we settled on All-Clad (duh!) ... but not the super expensive D5 line. Instead, for stainless we went with the D3 (which is awesome) and for non-stick, the HA-1 line (also awesome). I can't imagine that their higher end stuff could be so superior that it would justify the much higher cost.
FWIW, we steered clear of the 2nd's sales only because of the return policy (or lack thereof).
Also, FWIW, by "we" I mean SWMBO and me (two entirely distinct people) as opposed to the royal singular "We" ...
... but then, you probably already knew that.
Have fun with the new cookware
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Carolyn - So far, so good. We're just about to remodel the kitchen and to make sure that induction is the way we want to go, I bought an induction burner (DuxTop) a few months ago. My intent was to evaluate the tech and our existing cookware (only the CI and CS pieces are compatible; hence the new All-Clad stuff).
I'm actually finding induction to be at least equal to, if not preferable to gas. More accurate/precise heat control, easy cleanup (only pan bottoms heat up ... not the sides).
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Wow ..... this went fast! Stacy came and sat down with me, read some of what you guys said and then we went and looked at All-Clad D5 and Made In side by side.
With All-Clad we could get a good 10 piece set of D5 plus a HA-1 saute pan and lid for about $950. With Made In we got a comparable 10 piece set of Made In stainless plus 2 carbon steel pans (wok, fry pan) and a non-stick saute pan for the $999 ..... that was hard to beat. And the Prudent Review that RichieB linked was very convincing. As was au4stree and JoeSousa and Troutman providing good experience.
Soooooooo ...... this is on the way
13-Piece Stainless Clad Set | Made In - Made In (madeincookware.com)Last edited by ecowper; August 1, 2023, 04:18 PM.Comment
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Congratulations!. A great choice. Now when you get them and are cooking on them, you know, lots of pictures.Comment
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Well, I guess this makes up for our collective failure with IdahoJim .Comment
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You’re right Stephen! IdahoJim was looking at a possible $125. purchase which he ultimately decided against. ecowper here is dropping a grand, so I’m actually feeling much better about our ability to separate fools, er, Pit Members from their hard earned cash. Today was a win for The Pit! Long live the enablers! -
Panhead John hey, speak for yourself. I was trying to get ol’ Jim to drop $500 on a new one. Gotta go big buddy.
It is good we have Eric here so we can spend all of his money. He is a kind soul letting us do that.
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I’d love to help, but I have no idea. My cookware is just a mishmash of pieces that have done whatever I’ve needed: some cast iron, some carbon steel, some non stick, some Revereware, and it all makes a kitchen.
I’ve looked at those All Clad sales, and my head just spins. Aside from the fact that everything I have works, if I had to buy something from them I’d be paralyzed by too many choices.Comment
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I can't help: I use mainly cast iron, I also have four stainless stock pots (1 to 5 gallon sizes) for gumbos, stocks, etc and I have a couple of Misen carbon steel skillets.Last edited by 58limited; August 1, 2023, 04:44 PM.Comment
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I forgot about my woks. Those plus two stove top stainless pots that I use to boil pasta are the only other non-cast iron cookware that I have. I do have two cast iron woks and a huge iron plow disk cooker. I'm not as bad as Spinaker but I have well over 500 lbs of cast iron.
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Things that will not be given to the kiddo and her boyfriend ..... the cast iron, the le creuset dutch ovens, and the 12 quart stockpot ..... what she will get is 2 All-Clad skillets, 1 All-Clad 3 quart pan, a set of Kirkland brand cookware that is most likely relabeled Tramontina, and 2 Cuisinart non-stick frying pans.Comment
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I waited over a year n a half for the Misen kickstarter, Preseason 10 & 12 Carbon Steel. The wait was aggravating but the pans are reasonably priced and beautiful. Removable silicone handle covers. I am so glad to have them. All should be available now.
They state that you cannot ruin this pan, Carbon Steel is ideal for high heat cooking. It is incredibly durable, and its seasoning can alway be repaired or rebuilt manually. You will be passing these down to your grandkids.Last edited by Alan Brice; August 1, 2023, 05:04 PM.Comment
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Sounds like a good choice! I haven't looked at cookware in a long time, so didn't know anything about some of these brands. I have All Clad and cast iron also. I will date myself here: I bought a full set of All Clad cookware in the early 1990s, from (take a deep breath) the Spiegel catalogue! I was fresh out of residency training, finally earning enough to live on, and started replacing all the hand me down stuff I'd been using. Spiegel would ship to me, and had credit that I could use despite having no credit history and little work/job experience. I am still cooking with them, they still look like new, and I've used on many different stovetops in 40 years. I've had induction for ~6 years now, and they are perfect for it. No matter what I ended up paying, they are still worth it. I fill in around with a collection of old cast iron skillets (mostly handed down) some enameled cast iron (dutch oven, paella pan, wok, this and that) and two carbon steel omelet type pans. A good mix, those Made In look great. I'm fully expecting to still be cooking with what I have on my last day. Happy Cooking!Comment
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No expert here by any means, but I do love my two Green Pans (spoiler, they're not green) which Meathead recommended for eggs. Those are solely my egg pans and I love them for that.Comment
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I have to look this one up! The sort-of cheap Viking set I purchased work well, but not for eggs. The set has never really been "non-stick" yet are relatively easy to clean for 2 or 3 hundred. The problem with the set is they will stick to some foods, and trying to cook eggs in them raises my BP. I get very irritated when I want over easy and never get an egg out without losing some of the yoke. If I try the method of splashing oil over the yoke and not flipping, the bottom still sticks. -
Porkies definitely check out Green Pan specifically for eggs: https://www.greenpan.us/Last edited by ecowper; August 3, 2023, 09:34 AM.
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You’ve already made your choice (and it looks like a good one), but for anyone else who’s still collecting votes…
An All Clad stainless set is what I’ve been running for over 20 years and love it. As many others have, my set is supplemented with various cast iron and le creuset Dutch ovens.
I actually use everything in my All Clad set, but if I was doing it again I’d buy individual pieces - there are many times I’d rather have two of one pan than the other I end up using.
Haven’t looked closely at the Made In stuff…but I’m looking now. Even though I’m not in the market I always love to learn about new tools!Comment
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Just now realize Misen is mfg in PRC. Peeps repub jina. MadeIn, Italy or USA. my bad, $$ look to be competitive.Comment
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Yeah, once I got to Misen being made in PRC that would have stopped me considering it. Made In, one thing I liked, is that it is designed and engineered in US, some of it is made in US. The rest is made either in Italy or France (the carbon steel). If you are going outside the US to manufacture cookware, do it somewhere with a cooking tradition.
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I would go with stainless steel induction ready stuff. And of course, NO YOU CANNOT TAKE MY CAST IRON STUFF. Get your own, or wait until I yee my final haw.
That should cover it. Induction ready has not really become a thing with cheaper stuff, at least not with stainless steel stuff. The "non-stick" stuff, sort of. But who needs non stick once you learn how to make stainless steel work?
Also if I had to replace all my stuff, I know that I don't need the full set right up front. Over the years I have noticed I have a few "favorites". So does my wife. Most of our favorites overlap. So I would start with a medium and large frying pan, a medium stock pot, a large deep skillet, and one large pot for things like boiling pasta and potatoes and stuff. Then build from there when some good stuff hit a sale.Comment
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ecowper I do not have an induction stove either. But if I had to replace mine, I would certainly make all efforts to get an induction model. Therefore if I am going to get new cookware, I get induction ready stuff. It works fine on gas or non-induction electric, and also it is ready for the future.
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