Comments on: Is Fully Clad Cookware Worth the Money?

By: Kyle

Kyle — Sun, 19 Feb 2023 03:10:42 +0000

I’m clad you made this video

By: CL

CL — Sun, 19 Feb 2023 03:10:42 +0000

Which All Clad collection (LTD, MC2, MK, D3, D5, c4 copper, copper core, or D3 armor)… is the absolute best if money where not a concern? Very overwhelming considering I hope it will be the first and last set of excellent quality cookware I ever purchase.

By: Eugene Sedita

Eugene Sedita — Sun, 19 Feb 2023 03:10:42 +0000

Thanks, good to know. I've been buying triply and more.

By: houchi69

houchi69 — Sun, 19 Feb 2023 03:10:42 +0000

The only down side is that they are usually much heavier…but other than that, they are awesome.

By: SeikiBrian

SeikiBrian — Sun, 19 Feb 2023 03:10:42 +0000

Ironic that in a video touting the benefits of fully clad cookware, the sketch in the upper right corner shows a disk-bottomed saucepan.

By: Beachdudeca

Beachdudeca — Sun, 19 Feb 2023 03:10:42 +0000

Iv had my Clad Cookware for 30 years and its great to work with , that said , i buy a cheap non stick pan every few years , and have a very large saute pan that was not expensive at all

By: Jaw

Jaw — Sun, 19 Feb 2023 03:10:42 +0000

A👏🏼LU👏🏼MI👏🏼NI👏🏼UM

By: Khaled Zurikat

Khaled Zurikat — Sun, 19 Feb 2023 03:10:42 +0000

Inaccurate and incomplete conclusion. Actually in a saucepan it’s better to have disk bottom because at the top surface of the liquid (e.g tomato sauce) in a the fully clad pot will burn at that top edge where it evaporates (have u ever noticed the brown/black tomato sauce that sticks on the side walls as the liquid level drops?) A non conducting side wall of a disk bottom cookware keeps the sauce or soup unburnt on the sides. (Plus liquids transfer heat by convection and a conducting wall is not required). Also Good disk bottom cookware goes up a tiny bit to avoid burning at the bottom disk-wall interface as he mentions in the video.

But a frying pan or a conical sauté should be fully clad as the frying should go up to the side walls (no liquid boiling in this case)

By: Bl

Bl — Sun, 19 Feb 2023 03:10:42 +0000

Fyi, impact bonded cookware has its place. In sauté pans, stock pots and on induction. Though it should be noted that the better ones have a thicker disc (e.g. fissler, cuisinart, paderno)

By: Tony Jee

Tony Jee — Sun, 19 Feb 2023 03:10:42 +0000

I've got fully clad pans and I love them a lot but my experience is the opposite. the fully clad tends to burn stuff along the sides of the pan because most utensil don't do such a good job scraping the walls. The pan transfers heat pretty far up the wall , as far as it is "fully" clad. The disk bottom pans tend to only burn stuff along the bottom where it is flat and spatulas can easily scrape and keep stirred.