Top of the line cookware
Heavy cast or rolled aluminum is the optimum material for pots and pans. Based on this fact, Magnalite cast aluminum gourmet cookware was the best you could get from about the 1950's through the '70's. However, there are some problems with aluminum as a cooking surface. Some foods react with it and cause discoloration; it's hard to clean, a fact that became glaringly obvious with the advent of non-stick surfaces. And there have been reported health issues related to cooking food in contact with aluminum (experts currently assess the risks as insignificant).
All-Clad is the heir apparent to the position of "creme de la creme" among cookware. The inner layer of metal is aluminum to evenly conduct heat throughout the pan. The cooking surface is stainless steel, the ideal surface because it is non-reactive, easy cleaning, and more durable than nonstick compounds. All Clad offers a variety of exterior finishes to suit your taste. Finally, this line is WELL BUILT. It will...
No Sticking on the bottom for My Chili
No matter how low I set the temperature, chili and spaghetti sauce always stuck to the bottom of my stockpot, which I always thought of good quality. I would handle it with care to avoid acrid burnt tomato sauce from ruining the meal. No longer a problem! Having cooked a huge pot of chili, I can report a clean bottom on this stockpot with no fear of ruining a family favorite. It cooks so evenly, with no hot spots. I am thrilled with this pot.
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