High heat cookware?
Posted this in the cookware forum, but it is dead and hasn't had threads in weeks over there.
As part of a kitchen remodel we are (likely) buying a 48" Bluestar Platinum range that has very high heat burners (25k BTU). We're figuring on getting new cookware at that point to replace some VERY well used Calphalon non-stick pans.
How good are the 5-ply All-Clad Stainless sets, with a copper core? Saw them at Williams-Sonoma and they seem well-made, although a small fortune for a large set.
I figure heat distribution will be of extra importance with the power of the new range....quite a change from our current KA.
My wife is also concerned since these aren't non-stick pans, but I have read that with high heat and stainless you can cook anything off them.