All Clad and Members Mark, etc.

maggie5ilJune 8, 2005

I am replacing my Caphlon professional series - this line has non stick coating. I am considering the Member's Mark due to the great comments I've read here. I'm really afraid of stainless steel. Not the pans, rather the skillets. What about sticking? Is it a problem?

Thank you for reporting this comment. Undo

There will be a slight amount of sticking with stainless steel, but not to the point the food doesn't release from the pan/skillet. Unless you're using very high heat, there should be no problem and with an all clad type construction you shouldn't be using high heat. I have the Member's Mark cookware and love it. Make sure you heat your pan (I cook with olive oil) on low/medium before you put your food in. This will help prevent your food from really adhering to the pan....besides, who doesn't appreciate a litle bit of frond when cooking things like chicken, pork or beef :o) I highly recommend the Member's Mark cookware and think you will be very pleased with the quality and results. Let us know what you decide.

    Bookmark   June 8, 2005 at 1:18PM
Sign Up to comment
More Discussions
tea kettles
Hi - does anyone know of a whistling tea kettle that...
Nu Wave Oven
Has anyone bought this? Is it worth the cost? It is...
best (semi-pro) brand pots and pans for induction
hello we are renovating our kitchen and now it will...
White film/Oxidation on Wusthof Handles
I recently bought a set of Wusthof Classic Ikon knives...
Favorite tea kettle for induction?
Waiting patiently for my induction cooktop to be installed....
© 2015 Houzz Inc. Houzz® The new way to design your home™