Switch to All-Clad for high-quality cookware that even top-class professionals recommend. Find beginner's tips and wash instructions.
If you are planning to switch to the All-Clad, we advise you to do that soon. If you have already switched and want the beginner’s tips, we are glad that you made a wise decision. Therefore, if you will switch to All-Clad after reading this thread, well and good.
First things first, decide on what items you want in your All-Clad cookware set and start searching for a relevant set of utensils that serve your needs.
All-Clad is a high-end cookware brand that has been the first choice of top-class restaurant professionals and kitchen cooks for ages. That is the reason, people are so easily convinced to buy and try it because the experts keep recommending it.
How should I use my All-Clad cookware?
The primary thing that first-time All-Clad users are supposed to do is wash it thoroughly. The experts suggest washing it with warm soapy water to rid the cookware of any manufacturing residue or any other dirt. However, do so with the help of a non-abrasive sponge. You can also rub it gently with a clean piece of cloth if the sponge is not available. Also, pat dry it wholly before storing it.
1- All-Clad hates high temperatures
If you look into the instructions of All-Clad, you will clearly see that they have prohibited using it on high heat. This is because the stainless steel is not as smooth as most of the cookware material. Its surface is filled with tiny pores that start shrinking as the heat prevails.
If the heat is excessive, your food can stick to the surface badly. Also, it has a great heat retention so you should start with low to medium heat only. You may try high heat if you have to bring anything to boil, water, broth, or anything liquid.
2- Don’t rush to add the ingredients
This is one of the cooking rules that you have to let the pan or pot get warm before adding the food. This does not count the butter or oil because that should be added right after you put the pan on the burner. If you add cold butter or oil in the hot pan, this reaction will cause the fat to get out of control and a drop or two may jump on your skin and burn it.
Though this scheme can prevent the food from sticking, you should maintain your safety first. Therefore, let your stainless steel All-Clad pan catch enough warmth before you begin with the recipe. If after adding the food (veg, meat), it starts sticking to the bottom, let it be. Once the food adjusts to the temperature, it will start searing and will get flexible in the pan. Meanwhile, you can get done with any other kitchen chore but don’t move the food. Let it sear on its own.
3- Make Bar Keepers Friend your Best friend
For cleaning stainless steel-made All-Clad cookware, you should always put it into duty non-abrasive cleaning tools so that the chromium-nickel composition remains intact. One such reliable cleaning agent is Bar Keepers Friend but there is a proper way to use it. First of all, you should let the hot pan cool down to room temperature. Once it is easy to touch with bare hands, don’t waste any time and put the barkeeper in it.
Because when the pan gets normal, the stuck-on food will also start getting cold and make its mark stronger in terms of adhesion to the surface of the pan. So clean it quickly afterward. However, completely avoid the use of non-abrasive cleaning tools like chlorine bleach, chloride, or oven cleaners.
4- Never add Salt to it before the boilover
Salt is highly dangerous to the health of your stainless steel All-Clad cookware. So if you want to boil water with salt in it, let the way boil first and then add the salt. Because the salt water makes the stainless steel quite vulnerable to corrosion. No doubt the All-Clad cookware is naturally corrosion resistant but the salt is a harsh element and can seriously damage the steel.
5- Don’t ever Season it
If you have previously used a Cast Iron or Carbon Steel cookware, you must be habitual of seasoning the cookware regardless of the need. The stainless steel range of All-Clad does not require any seasoning at all. I understand you will feel the urge or your instinct might suggest you at least experiment with it but there is no need. Give yourself a break from the seasoning part.
What is All-Clad cookware made of?
All-Clad comprises 18/10 stainless steel where 18 percent is Chromium and 10 percent is Nickel. If you are a regular user of All-Clad or have recently purchased it, you must have paid a hefty amount for it. It is expensive due to its durability. The 10 percent Nickel makes All-Clad resistant to corrosion which is directly proportional to fresh appearance and great performance. There are also 18/8 stainless steel options.
But we want you to prefer the one with the highest nickel concentration because this is the element that is going to protect your cookware in the long run. This durable steel also keeps unwanted stains at bay and does not let its natural shine fade away which it is famous for. Last but not least, All-Clad is a reliable alternative to non-stick.
Is All-Clad made in the USA?
The company claims that all the All-Clad cookware is originally assembled in the USA as they purchase the ingredients directly from high-end USA suppliers. But this only includes the base of the All-Clad cookware. However, secondary accessories such as All-Clad lids, tools, and other range of kitchen appliances may or may not be formed in the USA.
All-Clad entertains a wide range of materials in its cookware but this thread is exceptionally about Stainless Steel because that is the growing preference of kitchen professionals. If you have any other All-Clad cookware such as non-stick, please don’t apply these tips to that cookware. Every material has its own set of pros and cons and is also handled differently. What suits stainless steel may or may not suit the non-stick.
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