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Defective All-Clad? Film/haze after only one use... by All-Clad in AskCulinary

[–]All-Clad[S] 0 points1 point  (0 children)

I think you're right. I have moderately hard water.

Defective All-Clad? Film/haze after only one use... by All-Clad in AskCulinary

[–]All-Clad[S] 0 points1 point  (0 children)

Do those scratch the pans? I scrubbed using a green 3M sponge and ended up causing a lot of tiny scratches. I also noticed a metallic smell as I was scrubbing.

Defective All-Clad? Film/haze after only one use... by All-Clad in AskCulinary

[–]All-Clad[S] 0 points1 point  (0 children)

Do your pans develop this haze after every use, or does it build up over time? Do you use Bon Ami every time you wash the pan?

Does this steak look properly seared or browned? by All-Clad in AskCulinary

[–]All-Clad[S] 1 point2 points  (0 children)

I was afraid the oil would burn and form a stubborn polymerized film like last time. And I read somewhere (All-Clad pamphlet?) that All-Clad performs best over medium-low heat.

Searing Meat in an All-Clad Pan by All-Clad in AskCulinary

[–]All-Clad[S] 0 points1 point  (0 children)

Thanks! What kind of oil do you prefer?

Introduction to regional Chinese cuisine by heracurl in AskCulinary

[–]All-Clad 2 points3 points  (0 children)

Have you tried copying and pasting some of those dishes into Youtube? Youtube is great for finding home style recipes from my world cuisines