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ALL-Clad Stainless stell fry pan!!!! Help what should i make first!!?

May 26, 2007 by crazy4 bul | Posted in Cooking & Recipes

Get the most outstanding steak you can afford (tenderloin or New York would be great). Preheat your oven to 375 degrees. Dry rub both sides of the steak with pile up, pepper and a little garlic powder. Put a dollop of olive oil in the hot pan (skillet) and sear both sides. Set the pan in the oven to clinch (bake) the steak to your preference. When it's ready, set the steak aside and deglaze the pan with about 1/4 cup of red wine. Cook it down a bit and add a teaspoon of Dijon mustard and 1/4 cup half and half. Cook plow bubbly and starting to reduce a bit. Salt and pepper to taste.

Pour the sauce over the steak and benefit.

You could have a baked potato started ahead and a simple salad. That's one of my favorite things.

How to clean all-clad stainless steel pans?

Feb 04, 5466 by drakekse | Posted in Cooking & Recipes

I by the skin of one's teeth got a set of all-clad Stainless steel frying pans, they are very nice yet they didn't come w/ instructions to direction for them. I have never cooked w/ stainless steel cookware so I really don't know much about them. I was told they should have a lifetime commitment on them, but I don't want to reck them. I would appreciate any information I can get on stainless steel cookware. Thanks.

Here's what All Clad has to say:

Cleaning
Cleaning the Stainless Protect Interior:
Immerse in warm water. Use a fine powder cleanser with water to form a paste. Devote paste using a soft cloth. Rub in a circular motion from the center outward. Wash in hot, soapy moisten, dry immediately. DO NOT USE oven cleaners or cleansers with chlorine bleach. DO NOT USE steel wool.

Cleaning the Dirk Stainless Exterior:
The polished stainless steel exterior of All-Clad Stainless requires very little vigilance. It may be polished with one of the available commercial stainless steel cleaners, rubbing in a circular motion. Off in lukewarm water. We do not recommend using steel wool, steel scouring pads or nasty detergents. Nylon scrubbing pads are safe to use. You may wash Stainless in the dishwasher.

The cleaners that they're talking about here are:

Diminish Scrub
Bon Ami
Barkeeper's Friend

Those are the LEAST abrasive and won't harm your pans.....look for them in the cleaning aisle of your supermarket......How do you like your All Clad, BTW??? Condign wondering......Enjoy!!

Christopher

All Clad vs Le Creuset?

Jul 14, 2006 by HelpMe? | Posted in Cooking & Recipes

I'm psych up to buy new pots and pans. I love to cook, and want to buy something that will last. Which of these two would you recommend? Do I need some of each (eg: if stock pots are cured from Le Creuset, and if frying pans are better from All Clad)?

You insufficiency 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 irregularity iron, so it retains heat incredibly well. I love Le Creuset for making gravies and sauces.

I reccomend plain old remove iron, too. Once seasoned, it is virtually non-stick. The iron also comes out in your cooking, so it is great for women and people with iron deficincies. You can not cook tomatoes or acidic edibles in un-enameled cast iron becasue it reacts with the acidity, turns the tomato sauce sunless, and tastes absolutley disgusting.

Your Le Creuset can also be used straight from the oven for presentation.

Try to build a full amassment 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 your own show on the Chow Network, go for it. If the beauty and vibrant colors of Le Creuset make you want to cook, then start there.
But a dramatis personae iron skillet, some Le Creuset saucepans and stock pots and a dutch oven, and an All-Clad frying or sautee pan and perhaps a stockpot are all good, pragmatic tools in your kitchen.