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All Clad and Members Mark, etc.

Posted by maggie5IL (My Page) on
Wed, Jun 8, 05 at 8:47

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?


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RE: All Clad and Members Mark, etc.

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.


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