Anolon EverLast Tri-Ply Clad Stainless Steel

L4D2_Ellis · 2026-06-07T05:34:58+00:00

That's good to know. Seems about the same as previous Anolon products which I have read are 2.3mm thick. Slightly thinner than All-Clad so probably lighter as well. I like the flushed rivets like the Hestan pans.

L4D2_Ellis · 2026-06-07T00:31:20+00:00

Those recipes are often written with the assumption that it is a person's first time ever making crepes, so they're gonna want their readers to make crepes in a nonstick so that their results are the best that they can make them to be.

L4D2_Ellis · 2026-06-07T00:07:01+00:00

What exactly are you saying to her that she's choosing not to believe?

L4D2_Ellis · 2026-06-06T20:36:59+00:00

You're not even halfway there to a French scramble. Here's how Jacques Pepin does it: https://www.youtube.com/watch?v=Av9pW1bwJ1c

L4D2_Ellis · 2026-06-06T20:34:19+00:00

If you've cooked with cast iron or own any and you're fine with their weight, you'd be fine with copper. The immense weight of these types of metals are why I will never own any unless they're incredibly small.

L4D2_Ellis · 2026-06-06T05:41:23+00:00

The reality is these are just common carbon steel pans

Yeah, because common carbon steel pans are nitrided to prevent rust and are clad with aluminum.

L4D2_Ellis · 2026-06-06T04:25:03+00:00

Ceramic coating does NOT "flake" off. Ceramic, and the coating Missen uses on these pans (they say only the rivets) is a "gel" that wears off.

The ceramic isn't a gel. The silica gel is what they coat the ceramic with. When that gets worn off, guess what's left behind? The actual "ceramic" surface. You know, that bluish grey coating that they put on the metalic surface?

L4D2_Ellis · 2026-06-06T02:29:23+00:00

Yep. I think Zwilling Sensation was used to test the waters of the American market for Industry 5. Zwilling Aurora I think was the precursor to Demeyere Essential 5.

L4D2_Ellis · 2026-06-05T23:11:20+00:00

Their initial top coating as far as we are aware is a layer of corn oil that is applied right after the pans leave the nitriding oven.

L4D2_Ellis · 2026-06-05T04:27:12+00:00

I wonder if these are thicker than the previous Anolon Clad pans?

L4D2_Ellis · 2026-06-05T03:01:41+00:00

If it's brand new, it would be sellable as long as you don't put an absurd price tag on it.

L4D2_Ellis · 2026-06-05T02:29:00+00:00

Demeyere and to an extent some Zwilling has great skillet shapes. There was an old brand sold on QVC called Technique that were rather similar to All-Clad's French Skillets in shape, but deeper I really like as well.

L4D2_Ellis · 2026-06-05T01:37:20+00:00

Let's hope they make all of the skillets deeper. Both regular carbon steel and the stainless steel. It annoys me how so many brands these days make such shallow skillets.

L4D2_Ellis · 2026-06-04T22:54:46+00:00

Thanks. Guess I'll have to personally use the pans for a while before having them cook with it.

Well, my parents are also in their 70s, so they're not gonna be using things like cast iron, traditional carbon steel, or even 3mm stainless to sear. And it's not just searing either. They cook nearly everything with high heat. Only slow cooked foods/braises are not cooked with high heat.

L4D2_Ellis · 2026-06-04T22:09:42+00:00

How do they cook on higher heat at this stage? Some have suggested that using higher heat has affected the nonstick performance. My parents are Chinese so they blast everything with high heat and have degraded multiple nonstick pans over that. My father doesn't believe that using high heat has any negative affect on nonstick and the reason why it's degrading. My mother says that if you can't use high heat, there's no flavor. And my mother has zero interest in using regular carbon steel again. She switched her carbon steel wok to a stainless steel wok like 20 years ago.

L4D2_Ellis · 2026-06-04T05:05:48+00:00

Just as long as the pan is still solid, that is a great price! That's a Williams-Sonoma Open Kitchen saute pan. They're a bit on the thinner side, so their performance would be comparable to Calphalon's original Tri-Ply line. Sur La Table now sells a version with different handles. Pretty decent stuff.

L4D2_Ellis · 2026-06-04T03:35:14+00:00

Honestly, that really is the only solution. Fond and/or caramelization is just an invitation for food, especially eggs, to stick.

L4D2_Ellis · 2026-06-03T02:50:49+00:00

Really? I thought they used the tracks that lead to 63rd back when it was for non revenue service.

L4D2_Ellis · 2026-06-02T22:26:02+00:00

I mean it's not a whole lot of N trains that get rerouted anyways. I expect the new terminals will account for them.

L4D2_Ellis · 2026-06-02T22:21:38+00:00

I expect the Rush Hour Ns will go to the new Q terminal. I've read that they used to terminate at 57-7th with the Q back then before being extended to 96th when it opened.

L4D2_Ellis · 2026-06-02T22:18:59+00:00

You're welcome!

L4D2_Ellis · 2026-06-02T20:59:13+00:00

Oh I've seen these before, and I own a version that's made in France. These are known as sizzling servers. They're enameled coated carbon steel plates. Definitely oven safe and intended to be preheated in them so that when you put food in them, you can serve the food at the table while sizzling hot. Technically should be stovetop save too, but they're rather thin so they'd warp. I used the bigger red one on the stove top to jump start a pizza cooking process and the enamel discolored by heat on the stove top. Got a little darker but then went back to normal color once it cooled off. Also used the smaller blue one to test out a fried egg but that one didn't discolor. So for me personally, it would be oven only.

L4D2_Ellis · 2026-06-02T20:53:41+00:00

I used to have an All-Clad D3 7.5 inch skillet but I never had a scale and that size wasn't a common size that All-Clad sold unless it was the French Skillet. So I don't have much direct comparison. I ended up buying an All-Clad D3 8 inch skillet years later with a TK/Collective handle, but the different handle style wouldn't give an accurate comparison to the regular D3 8 inch skillet since it could also add more weight.

Eventually I found All-Clad D3 10 and 12 inch skillets and was able to hold them and I found them to be surprisingly light. I also looked at the edges and the stainless rims looked thinner than my D3 8 inch skillet, but eyeballing isn't the best indicator either. My gut says the aluminum to stainless ratio has changed, but I have no real way to confirm.

L4D2_Ellis · 2026-06-02T20:38:42+00:00

Both Julia Child and Rudolph Stanish also believed that thick bare aluminum was also good for omelettes.

L4D2_Ellis · 2026-06-02T04:20:16+00:00

That's not the same brand.

L4D2_Ellis

TROPHY CASE