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All Clad Cookware Tips
CHEFS Tip: All-Clad Cookware Sets: Copper Vs. Stainless
The latest cookware is all about style, quality and how long you can expect the quality to last. Copper cookware is the unparalleled classic beauty in the kitchen and is known for its superior heat conduction. But in time, traditional copper cookware may need retinning inside and the finish on the outside does require constant polishing. Conversely, stainless steel, known for its affordability, easy care and low-maintenance, may have hot-spots that lead to burnt-on messes.
All-Clad has solved both of these problems by combining the cookware metals. All-Clad cookware combines the beauty and heat conduction of copper for professional restaurant cooking quality with the easy care and strength of stainless steel to create a thing of beauty that lasts forever (hence, the lifetime warranty)! Some All-Clad cookware lines show the copper, like All-Clad Cop-R-Chef. Others don’t, such as All-Clad Copper Core. With these copper cookware options from All-Clad, you're sure to find the perfect pan or pot for your needs!
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New Additions To The All-Clad Cookware Family
As recipes evolve and exotic cooking takes over, manufacturers are jumping on the bandwagon to offer new additions to their cookware family. Here are some of the newest cooking accessories and some even come with recipes to help you learn how to use them in your kitchen:
· All-Clad Tagine: it's bonded multi-ply stainless steel pan complements the glazed cone that returns moisture to the foods for blending flavors in this traditional Moroccan cooking technique that takes place on the stovetop.
· All-Clad Pizza Stone set: a must-have for pizza aficionados. It provides superior heat conduction for the thinnest, crispiest crust. It's also easy to handle, which makes slicing easier.
· 6.5 quart electric All-Clad slow-cooker: with busy lives and busy wives, slow cooking is making a come back. Make classic stews and sauces for family feel-good meals. Complements your All-Clad cookware with it’s shiny stainless steel exterior. The All-Clad slow cooker comes with a programmable timer, recipes and ceramic insert for slow-cooking the traditional way.
· Porcelain Bakers: in classic, white ceramic with stainless steel handles, these bakers go from oven to table on a gorgeous stainless steel stand. Serve baked pastas, casseroles and baked desserts from these beauties.
· Roasting pans: one is open to reveal gleaming stainless steel, while the other is a must-have for holiday feasts. It features a non-stick coating and roasting rack.
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CHEFS Tip: All-Clad Metalcrafters Teach Us A Lesson
Bonding metals in specific proportions to achieve properties no metal could achieve alone, All-Clad turned the cookware industry on its head. For more than 30 years the bonding or cladding process has been refined over and over again, resulting in many combinations of metal that produce some of the finest cookware ever used. These cladding process is now so popular that the U.S. mint even made a conversion from solid silver coins to the bonded, cladded metals used today, as you can see when you look at a quarter from it’s side view.
The new All-Clad cookware was first offered to professional chefs and gourmets who appreciated its superior heating properties and long-lasting durability in classic stainless steel. Now it's updated, with a brushed aluminum alloy exterior in the All-Clad MC2 line and features a hard-anodized aluminum black finish in the All-Clad LTD line. Consider the All-Clad line if you prefer cookware that is hand inspected during every layer of the cladding process, has specially formulated metals for both heat delivery and reliability, and comes with a lifetime warranty.
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CHEFS Tip: All-Clad Accessories
Love your All-Clad stainless cookware set? What better way to add to it than with All-Clad stainless utensils and baking accessories, all polished to a gleaming stainless steel finish matched to complement your All-Clad set. If you love to cook, you’ll love measuring, mixing, baking, frying, poaching and cooking with these extras:
For delicacies and specialties: Asparagus pot with basket, semi round-bottomed wok, heavy duty All-Clad lasagna pan, All-Clad double boiler set, soup ramekins, deep-fry basket, a fondue pot with ceramic insert and a food mill.
Extra basics to round out your collection: Steamer insert with lid, stock pots in many sizes, tea kettle, colanders and multi-cookers that are great for pasta.
Tools and utensils: Comfort handles with a sculpted thumb groove for comfort while cooking, easy-to-clean stainless steel which is beautifully designed for counter-top display or on a rack. Cleaning tip: Ever get a rust spot on your “stainless” steel? You’re not alone! Always rinse utensils before loading them in the dishwasher so food acids and detergents don’t erode its protective coating. Also, never mix silver and stainless steel flatware in the dishwasher. If you do get a spot, make a paste of 1 part baking soda and three parts water and rub the spot with a soft cloth until clear.
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CHEFS Tip: Cladding Makes Cookware More Efficient, Beautiful
"Cladding" is the metallurgic term for combining metals to take advantage of the positive cooking properties of each material, like in All-Clad cookware. For example, stainless steel is an excellent material for the interior lining of a pot because it is easy to clean, requires no special utensils and is an affordable material. On its own, stainless steel is not as heavy as some other metals, so hot-spots and burnt food can occur. But, when it’s combined with a layer of copper, or a copper core as in All-Clad Copper-Core and All-Clad Cop-R-Chef cookware, its heat conduction is improved, and the hot spot issue is solved. Other metals can also be combined for beauty on the outside and easy care, like brushed aluminum or durable hard-anodized black aluminum or even copper. Here are some of the most popular lines of cladded All-Clad cookware:
All-Clad Mc2: This is a 3-ply cladding of stainless steel interior with an aluminum core for even heat distribution, updated by combining it with a brushed aluminum alloy on the exterior.
All-Clad LTD: Another 3-ply cladding of a stainless steel interior with the aluminum core, surrounded by stylish black hard-anodized aluminum exterior for durability and easy clean-up. The hard-anodized aluminum exterior will not scratch, chip or peel.
All-Clad Copper Core: This is a patented technique using a 5-ply cladding process. A stainless steel interior surface for ease of clean up is combined with a solid copper core bonded to aluminum to enhance heat distribution while reducing weight. The outer material is easy-care stainless steel with an accent of the beautiful copper core showing through and a heat choke added to its solid cast stainless steel handles.
All-Clad Cop-R-Chef: This set shows off the warmth of its classic copper beauty on the outside (you’ll need to polish this or let it antique), now combined in a 3-ply cladding of an aluminum core for even heat distribution and a stainless steel interior for easy clean-up.
All-Clad Stainless: Even the basic, classic stainless steel features 3-ply construction with an aluminum core, stainless interior for easy clean-up and hand-polished, mirror-finished exterior. Magnetic stainless steel makes this the ideal cookware for induction cooktops.
These are premium cookware sets and you can tell by the attention to detail and the lifetime warranty. All lines feature stainless steel cast handles with high-strength stainless steel rivets.
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CHEFS Tip: The Secrets To Success In The Kitchen
The basic, common sense principles of cooking are most often overlooked by busy cooks. For example, if you substitute ingredients or don’t measure properly, you can’t expect gourmet results!Expert chefs are careful when they cook and no detail of the preparation escapes them and neither do high ingredient standards. If you’ve ever watched a cooking show, you'll notice that the ingredients look fresh and gorgeous, they are exactly measured out and ready to add to the dish. If you follow these secrets of success in the kitchen every time, you’ll be surprised at what a great cook you can become, especially if you use All-Clad LTD cookware! All-Clad LTD cookware has a matte finish made of hard-anodized aluminum that will not scratch, chip or peel, while the interior of stainless steel provides worry-free use (safe with metal utensils) and easy clean-up. If you're going to invest in good quality All-Clad cookware, you should take care to use the best techniques when cooking.
1. Always use high-quality ingredients, the freshest and best you can afford.Shopping tip: a top round cut of meat will always produce a tender grill, roast or stir-fry whereas a bottom round cut will only get tender as a pot roast through slow cooking.
2.Follow the recipe. Unless you are an experienced cook who knows when you can leave out an ingredient or adjust steps and cooking times, don’t try it. It’s a recipe for failure. Recipe for success:measure everything exactly as stated in the recipe and follow the steps in the proper order.
3.Use the right tool for the job. Cookbooks don’t always tell you what pots and pans to use, so be sure to educate yourself by reading classic cookbooks which explain cooking techniques with particular pots and pans. Cooking tip:Watch cooking shows to see what pans the chefs use and how they handle it!
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CHEFS Tip: Each All-Clad Pan Has A Purpose
Almost as important to the success of a dish is the vessel you cook it in.If you try to stir-fry in a frying pan, your food will flip out all over the stove.If you try to make an omelet in a large sauté pan, it will stick and burn.
If you simply boil vegetables instead of using a steam basket, you're losing valuable nutrients. If you try to roast meat in a shallow baking pan, your meat will turn out dry and tough.Here are some basic cooking techniques on how to cook with the correct All-Clad Copper Core piece:
Sauteing:In French, “sauter” means “to jump” which is literally what the food does when you cook this way. You’ll cook in an open pan with straight sides, a small bit of oil or butter, and the food is usually kept in motion by agitating, or sliding, the pan around. The food is usually thin, diced or minced and the heat is kept up from the moment cooking starts until the food is cooked to produce tender food that stays moist. The right pan: Always the All-Clad sauté pan.
Pan-frying:Also an open pan, but with angled, shorter sides to facilitate turning food. Usually for cooking breaded meats, fish and poultry in melted butter or a small amount of oil. Cooking tip: Reduce remaining liquids.The right pan: The All-Clad fry pan.
Boiling: Water brought to the temperature that produces rolling bubbles. You will generally plunge in the vegetable or pasta at this point and then gently lower the heat because as the old cooking adage states, “a stew boiled, is a stew spoiled” and this sentiment applies to just about every food! The right pan: The All-Clad Copper Core sauce pan for boiling vegetables and heating/cooking sauces and soups; The All-Clad stock pot for cooking pasta. Cooking rule: Since “a watched pot never boils,” you’ll always cover the pot to achieve boiling, remove the lid, add the food and lower the temperature. You'll continue cooking without the lid.
Poaching: This is cooking by simmering, which is to reduce the temperature of boiling water to just below the boiling point. Eggs and fish can be gently cooked this way.The right pan: the All-Clad sauté pan.
