Cooking proficiency requires a number of things not the least of which--as I learned a while back--how to use a knife for preparation.
A month or so ago, I needed to replace my tired and worn out Calphalon non-stick cooking pans. I looked around, did a little research and decided to switch to some All-Clad pans this time around.
While I liked the Calphalon, over time the pans warped and for whatever the reason, the non-stick surface wore away. These new All Clad non-stick pans seem so much better than the old Calphalon. To begin with, the All Clad have a reinforced bottom that will hopefully prevent future warping (I have an electric range). But more so, this reinforced bottom seems to help with heat retention and distribution and I literally can cook scrambled eggs in the morning in a minute compared to several minutes with the Calphalon pans. It's like microwaving eggs.
When I was shopping, I also ended up with what they call a "chefs" pan. Normally I would use a big skillet when I make chili. But in the end, I would always run out of space not to mention it was harder to put the lid on part way when simmering the chili. The "chefs" pan makes that issue a thing of the past. The "chefs" pan is part skillet, part wok shape and there's so much room in to make chili--not to mention anything like a small batch of spaghetti sauce, stroganoff, etc. Best purchase I've made in ages.
A month or so ago, I needed to replace my tired and worn out Calphalon non-stick cooking pans. I looked around, did a little research and decided to switch to some All-Clad pans this time around.
While I liked the Calphalon, over time the pans warped and for whatever the reason, the non-stick surface wore away. These new All Clad non-stick pans seem so much better than the old Calphalon. To begin with, the All Clad have a reinforced bottom that will hopefully prevent future warping (I have an electric range). But more so, this reinforced bottom seems to help with heat retention and distribution and I literally can cook scrambled eggs in the morning in a minute compared to several minutes with the Calphalon pans. It's like microwaving eggs.
When I was shopping, I also ended up with what they call a "chefs" pan. Normally I would use a big skillet when I make chili. But in the end, I would always run out of space not to mention it was harder to put the lid on part way when simmering the chili. The "chefs" pan makes that issue a thing of the past. The "chefs" pan is part skillet, part wok shape and there's so much room in to make chili--not to mention anything like a small batch of spaghetti sauce, stroganoff, etc. Best purchase I've made in ages.
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