Actually I don’t know for a fact. I just remember handling a D5 at a store and distinctly remember it to be heavier than expected. And in a separate occasion holding a ‘regular’ All Clad pan and it seems to feel fine. But hasn’t done side by side.
Which I think is fine for me as I plan to use both the CI and the SS side by side. So for sticky stuff like meat and eggs, I’d just use the CI and SS for the others.
I do remember that browning onions and garlics, etc makes the SS surface somewhat hard to clean (relative to my CI). Does the Silvinox actually make the surface less sticky as Demeyere claims to be?
We don’t have a dishwasher so everything is handwashed. Good point about MC2/LTD. Set the exterior aside, how’s MC2’s performance versus regular Allclad triply?
On Ebay, I think they accidentally put an All Clad d5 description where the Thermo clad should have gone, but . . .
they are similar. If you are interested, you could compare them side by side at Williams-Sonoma. I can only tell you that I’ve had a good experience with Thermo clad.
I believe they are very similar in weight. In fact, most people think d5 cookware feel lighter because the handles are better designed. At Williams Sononma website, the triply 12" fry pan is listed to be 4 pounds, and the d5 12" fry pan is 3 lb. 4 oz. Since you have commented on the weight as an issue, you should look into if in fact there is a weight difference.
I will repeat. MC2 or LTD will heat up more evenly because of the better heat conduction and it will be lighter because of the aluminum. A 12" LTD fry pan is listed as 3 lbs – lighter than classic triply and d5.
Any information you are particularly interested beside the heat evenness and the weight? The thicker aluminum has its drawback. Afterall, the most popular line is the triply line for a reason. The exterior aluminum of MC2 will make it impossible to use the dishwasher. In addition, the cookware will look older overtime because aluminum will dull its color faster than stainless steel and you cannot just shine it. It does not change the actual performance. LTD is a little better because the exterior is anodized aluminum instead of brush aluminum, so it has this black look:
I have All-Clad and I am not happy with them. I find the handles hard for me to grip and the pan hard to balance when pouring food out of the pan. In addition, the rivets make them very hard to clean.
Some thoughts after a visit to the cookware store today:
@Chemicalkinetics you are right, d3 and d5 All Clad don’t weigh that differently. The Demeyere Industry 5 11" fry is the heaviest compared to the AC 12" d3 and d5.
@naf The Demeyere 11" is not the most comfortable as it started to get heavy to hold with one hand since it doesn’t have a second handle. Its a good size for me, however. The 12" should be more comfortable to hold with the secondary handle though they don’t have a sample unit in the store.
The AC handle is the most comfy I must admit.
@alexander, I looked at a couple of the Demeyere pans- the area where they weld the handles to the of pans, not sure if its because its a floor sample that has been mishandled/ dropped. But there is a gap where food can go in. In one of the pans, the gap is on the bottom half. In the other pans, the gap is actually all over, making it even a nightmare to clean since stuff can get in between. I hope its only a flaw with the floor sample.
The M’Cook sure is heavy. But not as much as the Silver7. That one is a beast.
With all that said, I think I may need to look into the choice between fry pan and saute pan more. With the depth of the latter somewhat appealing and versatile for the kind of cooking done at the house.
I saw it on sale today (in France), so I tried to read some reviews, a few buyer commented that the pan at large size 30cm when heated would bend at the bottom after a few months of use. Not possible if you are cooking on a glass top. But I am also wondering if this mean it is of mediocre quality or a default in fabrication. Also commented meat stuck badly without heating fat or oil (vs what they advertised about the non stick aspect).
Curiously absent from this discussion is any mention of bare aluminum. Light weight, even the heaviest commercial stuff, even heating, very quick on underpowered hobs, inexpensive.
No. I didn’t consider it because I didn’t think of restaurant supply store when I originally started thinking about the pan.
I am going to investigate a bit more this week, but in my mind there are probably three choices that I like the most now:
stainless. (maybe a Demeyere)
copper+ stainless (maybe a Falk)
aluminum (restaurant supply store Al pans)
One may say its like I am considering buying a Ferrari while also considering a Kia. It is indeed true at the moment.
Hey, if weight is a concern for you, then aluminum is a great choice. Light and yet a great heat conductor. Restaurants use aluminum pans all the time and they are fairly inexpensive. You can easily get an aluminum fry pan for $10-15. Swing by a restaurant supply store and take a look.
This is one of the higher end aluminum fry pans from Vollrath
Just for the record, you’re not required to polish the exteriors of copper pots and pans.
I use my copper every day, and spend no more time handwashing it than I do any other pots or pans.
To add to the recommendations (I don’t know if you’ve already bought or not), I’d look at Calphalon tri-ply pans. Not as nice (IMO) as All-Clad, but definitely equal to AC’s functional performance. I think AC has a better selection of different styles.
Unpolished is what they will end up looking in this house I am pretty much narrowed to copper core with stainless surface, or stainless. I think I am going to screw up a tin surface pretty easily.
To clarify, its not that I can’t hold weight. But I already have a heavy CI that’s used every day, so I just want some separation weight-wise for the new piece, in addition to functions.
I had been waiting to see if any good deals show up during the holiday seasons. But then my hood started making some strange noises so I have to focus on that a lot more urgently so I haven’t moved on the pan yet.
Looking at Tramontina in the store (one time), it appears very similar to Calphalon (as does Costco’s Kirkland tri-ply). But I’ve not used it, so I can’t comment on its cooking properties. I’ve owned both Calphalon and All-Clad at the same time, so I’ve compare them in actual use. How’s the price comparison between the two? I’ve seen lots of Calphalon at the local Marshall’s/TJMAxx/HomeGoods for very reasonable prices.
I am pretty much narrowed to copper core with stainless surface, or stainless. I think I am going to screw up a tin surface pretty easily.