This one or All Clad 3021 (http://www.amazon.com/All-Clad-Anodi... is better, trying to pick?
285642
I have bought the contemporary before in a double griddle which I've had for years and still is good and I had no problem with this one I really like it
2176556
As far as this set goes, I don't think there is a difference. But as far as comparing to other sets, anodized ll from Rachael is dishwasher safe but other anodized sets are not
1938350
I don't know, but my suggestion is the same of the other commenter, same as I did too. It all depends on your unit's model number. Once you find that, a simple search will hook you up with the correct anode rod.
728353
I don't think All Clad makes one specifically for this stockpot, but they do make some "universal" steamer inserts that should fit well (although they may not reach the pot's full depth). I thought about this before I bought it, decided to purchase anyway. No regrets. Would be nice to have, though.
1155005
Washing in the dishwasher will turn the outside anodizing a much lighter gray. I made this mistake. Once. I do not know if machine washing will damage the anodizing, but it definitely make it look bad. If you need to clean your cookware in the dishwasher you should get stainless steel, which loves the DW, and is available with nonstick coatings inside. Induction cookware is a specialty item that will always clearly be identified as such.
142813
I don't know as I don't have any other All Clad products, I used Calphalon and was disappointed so I am slowly switching brands.
1495320
I did a search on Bing.com and found Jamie Oliver's website, where it says, "Induction compatible for superior heat conductivity and precise cooking." Here's the link to his page: http://www.jamieoliver.com/products/home/cookware/hard-anodized
1455560
Matt, Thanks for your informative comments. I'd like to ask an experienced Calphalon commercial anodized user if you are aware of any issues with the pans currently being make in China. Lead pollution is so widespread in that unregulated manufacturing environment...I've become wary, if not paranoid. Any thoughts on this?
262465
Hi Karen, Yes. Thanks for asking. I looked it up online and America's Test Kitchen does recommend All Clad Cookware. Here is the link I found if you are interested in reading more: http://www.americastestkitchen.com/equipment_reviews/1163-cookware-sets Thank you! -Dana
1428553
Stainless is better for you than aluminum or teflon coated. Sticking can be an issue but I have not found it to be with the two brands of stainless I own. Cleans up like a charm and heats evenly. Keep a can of stainless steel cleaner or a Mr Clean Eraser to make it shine. Enjoy your new stainless!
2203059
Rosemary,I have not found one that works. Tried the universal type, but the screw holes were not the right pattenJerry
874416
Porcelain is better in my opinion. It diffuses the heat much better and when grease hits the rods the flare ups are much less. Much better investment than stainless.
1935472
I'm not sure of any model number, but it seems most all All-Clad pieces get the highest rating from Cooks Illustrated. At the time I bought this, it was their preferred stock pot. It's been fabulous: flat, even bottom, browns evenly, good size for me. I use it several times a week for soups, etc. I did not buy the one with the copper bottom, (more expensive) as I have a couple of those pieces from All-Clad and I see little difference.
973839
I'd suggest the Fenix NW-30, if stainless steel is a requirement. But the chrome plated brass of this one will last a lot longer in the sun and rain, than you will. (More than 100 years, with normal use.)
1686549
I have had both. After having an aluminum one for years, I splurged and bought the stainless steel and was so disappointed in the performance that I bought a new aluminum one. I have had it for 10 years and am very pleased with it.
2256788
Kent gave one pro of hard anodizing = non stick surface in an earlier response. A con would be that most hard anodizing is done on aluminum. Essentially hard anodizing builds up an extra thick and stable coating of the base metal's oxide form. So in this case its Aluminum Oxide. Some people have bad reactions to aluminum so they would want to avoid hard anodized aluminum pans. Stainless Steel is on the other hand an alloy of iron, carbon and chromium. There seem to be less toxicity problems with stainless steel than with aluminum. Stainless steel will wear harder and longer than an anodized pan but it will scratch and it has almost zero non stick properties. Kent gave one pro of hard anodizing = non stick surface in an earlier response. A con would be that most hard anodizing is done on aluminum. Essentially hard anodizing builds up an extra thick and stable coating of the base metal's oxide form. So in this case its Aluminum Oxide. Some people have bad reactions to aluminum so they would want to avoid hard anodized aluminum pans. Stainless Steel is on the other hand an alloy of iron, carbon and chromium. There seem to be less toxicity problems with stainless steel than with aluminum. Stainless steel will wear harder and longer than an anodized... » Read More Kent gave one pro of hard anodizing = non stick surface in an earlier response. A con would be that most hard anodizing is done on aluminum. Essentially hard anodizing builds up an extra thick and stable coating of the base metal's oxide form. So in this case its Aluminum Oxide. Some people have bad reactions to aluminum so they would want to avoid hard anodized aluminum pans. Stainless Steel is on the other hand an alloy of iron, carbon and chromium. There seem to be less toxicity problems with stainless steel than with aluminum. Stainless steel will wear harder and longer than an anodized pan but it will scratch and it has almost zero non stick properties. « Show Less
1096002
The anodized cooker has less issues of food sticking and is easier to clean.If you always use sufficient water, there is little advantage