Originally Posted by dj_mocok
I went to the shop and had a quick look today.
They had the All-Clad that I wanted. But one thing though, this thing is very light, to be honest, my untrained eyes can't tell where the money went. It's shiny and all, but the base is a bit thin and although nicely balanced, I feel the pan isn't that solid.
I thought for pans, the heavier and the thicker the base, the better? They also had this Estelle (Australian Brand), 28cm French skillet
, it's heavy, got thick base, and very solid. It's also 18/10 and even got a copper base. One thing I don't like is that it's not all metal. But it costs less than 1/2 of that All-Clad. And it sure is not as shiny as All-Clad. All-Clad is all bling, man.
I wonder if in frying pan world, you get what you paid for or it's also a tad of marketing? I mean do you think the All-Clad really performs like how that-kind-of-price kind of pan perform?
I've got All-Clad LTD saucepan, sautepan, a larger and smaller frying pan, and then a stock pot. To me, the All Clads are worth it. I figure with a good tool, it's going to get its worth by lasting a lifetime. Other people don't feel that is worth it, or could find a durable less expensive brand. To me, pots aren't quite like knives....where a lot of decision making for the knife is how it feels for you. If you are still learning to cook.....instead of investing all of your money in one pan.....I would suggest maybe looking into a cheaper brand that lets you buy one frying pan, one iron skillet, and one saucepan. Those are mainstay pots. I got my All-Clad stock pot as a present, and it looks nice when it's with the rest of my pots. But functionally, with stock pots, I find the cheaper brands aren't bad either.
RE durability and bling: All-Clads are top rated by professional chefs....you can be sure that looks are the least feature of what goes into a high rating. Especially with the copper or steel series, that shiny new pot is going to lose the bling appeal after normal use. All-Clad bonding processes are a little over 30 years old: they use bonded metals to make the pot to be both conductive and evenly dispurse heat, as well as staying light. The better the brand, the better the bond and heating/durability there is. I do like to use the frying pans for my everyday use....and once I got them, I threw out a cheap wok that I had used for stir frys. Because of the difference in metallergies, you can't really equate durability with the weight of the pot. I used to use a few el-cheapo pots that are heavier then my All-Clads, but they didn't perform or stand up as well as my All-Clads.
So subjectively, I'd say All-Clad is worth it. If, however, you're still not sure what kind of pots you need with your cooking.....I would go out and buy a cheaper brand's frying pan, saucepan, and then an inexpensive iron skillet: that would be better then just one expensive frying pan. Those three pots are a functional pot collection, and not just something that looks pretty
If you also really start getting into cooking, then a good saute pan and a cheap stock pot are a couple other items to think about.