Kitchenware

Posts Tagged ‘Aluminum Core’

I bought cast iron a while back and I've stopped using it. I now use an all clad with aluminum core most of the time. I heard that cast iron was a must because you could easily do the jobs of other cookware with replacements, but you can't replace cast iron for the jobs it can do. I find that ANY job I could do on cast iron I could do on my new pan, probably even better. There's more temperature control, the pan is lighter, I can make rouxs and pan sauces so much easier, it can go into the oven as well. I found the only thing good for cooking with cast iron was steak and southern cooking, which all could easily be made on my more versatile all-clad. Am I doing something wrong? Cast iron is so restricting and specific for certain foods. I can't do anything that damages the seasoning or reacts with iron, which includes anything with acid or long boiling or stewing times. I thought cast iron was the best. Someone please convince me not to trash my skillet
Cast iron, copper, and stainless steel, all have similar heat capacities by weight. Stainless steel has terrible conductivity, but so does cast iron. Copper has superior conductivity plus only slightly less heat capacity. Still need convincing
My pan is definitely seasoned properly. Black and smooth. The problem is, no matter how well seasoned it is, everytime I use something with tomatoes, lemon, wine braises, vinegar, etc I see the seasoning come right off. How did the french cook coq au vin in dutch ovens back then? I don't understand. Cast iron is definitely good for southern food or anything greasy, but I don't want something that heavy and clunky lying around in my tiny apartment when I can cook the same exact foods AND everything else in thick stainless steel.

I want to buy some high quality cookware. I like everything about Saladmaster except the price. Does anyone know any other brands that I could check out??
I am looking for something stainless steel with a copper or aluminum core for even heat distribution.