Confusion reigns: All-Clad Seconds Sale (in effect until 6/19) >>> what is the difference?

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marilynfl

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sheesh....all I wanted was a small pan to fry eggs.

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If all you want is a small pan for frying eggs, get a cast iron skillet. But, don't buy new!
Go to antique shops, flea markets and yard sales. You want an older one that has a very smooth cooking surface.
Don't be put off by rust. It can be removed and the pan can be reseasoned.
 
ah...I have three of those and everything sticks. Now the only thing I cook in them are chicken thighs that have marinated in olive oil (so lots of grease) and beans, to leech the iron. Not sure what I'm doing wrong, but I'm definitely doing it well.

Supposedly I've seasoned all three of them, so again, not sure what I'm doing wrong.
 
For eggs, I went to tj maxx or Marshall’s and got a nonstick crepe pan (at the time I was low carbing and wanted to make egg crepes for wraps). I think it’s calphalon. Good pan, used it for a mushroom omelette this morning as just started low carbing again. 😞 So using it daily. It’s wasn’t expensive, has weight to it, heats evenly and does the job great. I’d go that route. I wouldn’t spend $$$$ on all clad for a egg pan, but then again I’m pretty frugal. I was raised by a depression mom and frugality stuck.

I am uncoordinated when it comes to cast iron, though I have two pieces from mom. I make bread in the Dutch oven.
 
marilynfl said:
ah...I have three of those and everything sticks. Now the only thing I cook in them are chicken thighs that have marinated in olive oil (so lots of grease) and beans, to leech the iron. Not sure what I'm doing wrong, but I'm definitely doing it well.

Supposedly I've seasoned all three of them, so again, not sure what I'm doing wrong.
Click to expand...
I don’t think even perfectly seasoned cast iron is good for eggs. I have a small Tfal pan that is excellent. Amazon. Nothing sticks to it.
 
marilynfl said:
sheesh....all I wanted was a small pan to fry eggs.

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All Clad, Cookware, Pots and Pans, Kitchen Electrics, Tools, Made in USA
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Copper Core Cookware
D3 Stainless Cookware
D5 Brushed Cookware
SD5 Polished Cookware
Hard Anodized Cookware
D3 Everyday Cookware
FusionTec
D3 CURATED
MC2 Cookware
Bakeware
Essentials Nonstick
Specialty Cookware
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Click to expand...
Here is the Tfal pan I have. It NEVER sticks when I fry an egg or make an omelette. I LOVE it. If you want a heavier weight one (which I don't think is necessary for eggs) Tramontina makes a great one--we have them at the beach. REALLY non-stick

 
Hands down THE best non-stick pan I have ever gotten was a GreenPan at Costco - it was a flat-bottomed wok/ap pan. So when they ran a 3 piece frying pan set out around Christmas, I bought a set for me and one for my daughter - $59.
 
I was recommending that particular finish with the funny red center button for cooking eggs as you had said.
Look at Tramontina, but I think you really only wanted advice on the All Clad. Can't help there.
 
When I was looking for the wedding gift, I wanted the D5 all clad. That’s got 5 layers and full thickness up the sides. Their workhorse given my nephew said it was super hard on pan. 😳 I didn’t even know all clad made ones that are only tri ply bottoms till the twins mom next door got some. I didn’t have the heart to tell her these are just like my Cuisinart pans, but much more expensive because of the name. I think they might be the d3 line, but I’m not sure. Their essentials? Line I think looked promising, but they didn’t have the size I wanted, so didn’t look too close. D5 is their heavy duty line, but I wouldn’t spring for that on eggs. My Calphalon pan is much heavier than say tfal, every time I wash it I think damn this is heavier than I thought (you’d think I’d learn), but I don’t. It’s just a tad heavy for me to hold with one old lady arm under the faucet.
 
I don't think the triply Cuisinart pans are the same as AllClad.. I have one fryer (Cuisinart) that has a "sandwich bottom (which you can see) with aluminum rather than have the bonding of the stainless and aluminum go all up the sides of the pan so it IS Triply on the sides but it doesn't extend into the bottom. This means that the bottom of the pan may not be the same temp as the sides.
D3 cookware is constructed with three bonded layers (or ply's), which is why it's often referred to as All-Clad Tri-ply. D5 has 5 layers
 
Yes, the d5 has 5 layers bottom and sides (why I wanted to gift). Back in the day I never saw cladding on their pans that didn’t go up the sides too. However, my neighbor has them. She got them maybe two years ago. My Cuisinart has tri ply bottoms, but thickness does not go up the sides. Neither does her all clad pans. I have no idea what version they are, but I didn’t even think they made pans like that. It certainly is a downgrade from what they used to sell. Still a decent pan, but not the workmanship they were known for. Seems they’ve expanded their product line.
 
If you haven't found your All Clad yet, this WS sale has some pretty great mark downs on All Clad, Scanpan and Green pan

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