All Clad vs Le Creuset
I am ready to buy new pots and pans.l love to cook, and wanna buy something
that will last. Which of these two would you recommend?Do l need some of
each (eg: if stock pots are better from Le Creuset, and if frying pans are
better from All Clad)?
Bah! Bourgoise garbage! Gimme good ol' cast iron by Lodge!
Actually, you need not go to that much expense. Go to a restaurant supply
store that also welcomes non-professional cooks & chefs & look around. You
should be able to pick up a perfectly workable starter set for well under
two hundred dollars. You will want a 1 1/2 quart saucepan with lid, a 3
quart saucepan with lid, a skillet or frying pan with a well-fitting lid,
& a stockpot. If you're just starting out as a single person or a couple, a five quart stockpot should be sufficient for several years - & yes, get it with a lid, too. The lids often seem unnecessary, but as you gain cooking experience & want to try newer & different recipes, they can make a huge difference. Watch Emeril for a couple weeks & he will tell ya why lids are important to the experienced cook. As ur skills & ur family grow, you will begin to add things like baking pans, casserole dishes & cookie sheets. Buy good-quality stuff, but again, Le Creuset is more expensive than anyone really needs. And don't laugh at the idea of cast iron. Yes, it does demand special care - but it can last for generations - I have some cast iron cookware that is over a hundred years old - & it can produce some of the finest meals you will ever taste. It is up to you to decide whether or not you can spend the extra time properly cleaning & maintaining the ''season'' of a cast iron piece. Most folks I know have only one or two pieces of cast iron - a skillet or frying pan & a Dutch oven. Hey, that is plenty for a lifetime of good eating, capisce?
i have all clad which i love, get all clad a some le crueset
pieces.
All Clad..and buy it on ebay.. or check out TJ MAXX, Marshall
is for DEALS.. : )
I am a volunteer at cooking schools..they only use ALL CLAD
You need some of each. Le Creuset should not be used at high
temperatures. You don't fry or rapidly boil in Le Creuset. Le Creuset is
enameled cast iron, so it retains heat incredibly well. I love Le Creuset
for making gravies & sauces.
I reccomend plain old cast iron, too. Once seasoned, it is virtually
non-stick. The iron also comes out in ur cooking, so it is great for women & people with iron deficincies. You can not cook tomatoes or acidic food in un-enameled cast iron becasue it reacts with the acidity, turns the tomato sauce dark, & tastes absolutley disgusting. Your Le Creuset can also be used straight from the oven for presentation. Try to build a full collection of each. Different recipies will call for different pieces. Get something that inspires you, too. If the shiny All-Clad makes you feel like you should have ur own show on the Food Network, go for it. If the beauty & vibrant colors of Le Creuset make you want to cook, then start there. But a cast iron skillet, some Le Creuset saucepans & stock pots & a dutch oven, & an All-Clad frying or sautee pan & maybe a stockpot are all good, pragmatic tools in ur kitchen.
Hello! All Clad all the way!
You can clean anything off of All Clad and Alton Brown swears by it! My
Mom uses Le Creuset, but it is heavy and a realy pain. It is a great
product, but I have to go with All Clad.
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