Originally Posted by cartervj
I’ve been sitting it out waiting to see those hex class work out.

I’m leaning going back to all clad stainless now that I understand how to use them.
Those made ins look very interesting too.

I'm sure Made in is very good but all comparison reviews I've read give the edge to All Clad.

Until you use high quality cookware you can't appreciate the consistent even heat they provide, even better than cast iron.

When it's time to make a roux, I reach for All Clad, not my cast iron.

I started with Calphalon over 30 years ago and all of those pans ended up with warped or bowed bottoms. None of my All Clad pans have these issues.

Last edited by AU338MAG; 08/12/24 10:17 PM.
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