If you're a casual foodie, then you'll want to skip this thread.
But if you're pretty hardcore (or bored), then read on.
I managed to snag myself an older commercial 6 burner Wolf gas range for $300. I'm uber proud of myself for that.
But now, my cheap Value Village (no joke) pots and pans aren't cutting it anymore. Especially with the plastic handles, they are actually burning and making my place smell like noxious chemicals.
I'm definitely in the market for new cookware.
I figured this thread was a little asinine. I doubt that any of you guys has tried all of these. I'm not really expecting too much, but I thought I'd post this anyways just for kicks.
Can anybody comment on: All-Clad - Stainless D5
vs All-Clad - Copper Core
vs All-Clad - Stainless (3 Ply)
Copper Core has a little worried, dishwashers are not recommended for it. Since both the Stainless and Stainless D5 can handle dishwashers just fine, I'm wondering why the Copper Core is so much more brittle?
If it can handle a commercial stove top, salamander and oven use, why wouldn't it be able to handle a residential dishwasher?
The D5 line is supposedly "induction optimized", but I'm suspecting that might
just be a marketing ploy to cash in on the "new thing" but I'm not sure.
On one hand, induction cooking would be heating the core used for generating heat, not for even distribution which would suck. On the other hand, if copper core was so awesome, why move "backwards" to something more durable?
And if both of these are marketing ploys, then why not just stick with the standard stainless line?