which is better for making meatballs on stove: all clad or le creuset
276524
Hello, I assume you are making meatballs using raw ground beef, and you want to brown and cook them on the stove top? Probably either pan would work. If the beef is lean, you probably need a bit of oil in the pan to keep them from sticking. My favorite way to make meatballs is in the oven. Line a cookie pan with foil, arrange meatballs so they aren't touching. Bake in preheated 350 oven for 10 or 12 minutes.
276525
Hello, I assume you are making meatballs using raw ground beef, and you want to brown and cook them on the stove top?Probably either pan would work. If the beef is lean, you probably need a bit of oil in the pan to keep them from sticking.My favorite way to make meatballs is in the oven. Line a cookie pan with foil, arrange meatballs so they aren't touching. Bake in preheated 350° oven for 10 or 12 minutes.
276526
Sorry I can't give you an answer to this question because I don't own Le Creuset, but I can tell you All Clad stainless 8 quart stockpot is the best stockpot I have ever had.
276527
These two brands are both excellent, it really depends with your preferences.
438358
Also - How does calphanon compare to le creuset? That's what we have mostly but our skillets are old cast iron.
571777
I cant tell you which is better. We bought the Lindys. Is suppose to be better for glass cook top.
659436
The reason to buy the aluminum exterior Allclad pans is that you want great performance at the lowest possible cost. If you want the to stay pristinely pretty, go for the stainless steel exterior. If best performance/$ is what matters, the Master Chef line is great.
560954
Awwww, don't give up. I just googledcookware for ceramic stovetop and it came back with "All-Clad" and "Calphalon" are good bets since they are heavy, flat bottomed cookware. You're going to pay dearly for them, they are some of the highest priced cookware out there. Good luck with your cookware-search.
2230549
You have to use the correct cookware with the Burton, such as Le Creuset, must have ferric steel in it.
986310
yes, and all All-Clad heats faster than other pans, so uses less energy, but check more often until you are used to the shorter time.
970314
Hi JMaine,I bought this pot last Christmas and I am getting another this December. They are great!!! Non-stick (without the unnecessary coating) is more like it. If ever something gets stuck in there, don't you worry. It comes off with one swipe of your dish sponge. If you are considering this pot I recommend that you do make that purchase. They are pricy but you won't regret your money.Good luck and enjoy your Le Creuset pot.
2093690
A properly seasoned cast iron skillet won't stick. The Le Creuset looks very nice, but sticks pretty easily. Had I to do it over again, I'd go for cast iron.
158056
I use Allclad on mine by preference but any other metal bottom pan should work. I am so impressed with induction cooking that I will be replacing my main cooktop with induction!
1396015
No it is not the same coating as the Le Creuset Dutch ovens. The dutch oven is a bit slicker coating. This is a a little rougher coating.
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.
1798052
Definitely - I couldn't be happier with my Analon pans. Have never used Le Creuset.
371255
I have several pirces of the Cuisinart Multi Clad and a couple of All Clad and as far as I am concerned they are both the same in quality and cooking properties. They are both about the same in both weight and manufacturing quality. I would highly recommended these given that they are at least 50% less than the All Clad.
1255209
I am used to these excellent pots since 30 years, while I lived in France. At the time they were very ordinary and cheap ones. Now they are expensive. French and Dutch oven seem to me marketing names for America, in France they are just Cocotte de chez le Creuset, see in Amazon.fr below, anyways the one that I bought as a present (my 30 year old one is still perfect) was much cheaper at Amazon than elsewhere. http://www.amazon.fr/s/ref=nb_sb_ss_c_0_10?__mk_fr_FR=%C3%85M%C3%85Z%C3%95%C3%91&url=search-alias%3Dkitchen&field-keywords=le%20creuset&sprefix=le+creuset%2Caps%2C291 .
434131
The one I have is shiny. I have both the shiny and the matte in both skillets and saucepans. To be honest, I like the matte better. The shiny inevitably becomes scratched. If the matte scratches you don't notice it as much. As long as it's All Clad you can't go wrong. And the saucier is really nice for anything that you really need to stir because it is round inside and no corners for food to collect in.
1642284
The product description via All-Clad is that it is oven and broiler safe. Given the pan is all metal.... It remains one of my favorite pans.