 |
 |
 |
 |
|---|
Sponsored Links
All clad pots and pans are guaranteed of good, if not the best, quality when it comes to cookware. Manufactured by a reputable American company, clad cookware holds a solid reputation in the culinary industry. Known to be high-end, clad products are used and recommended by professional chefs and cooking experts around the world.
The cladding technique involves fabricating pans or pots with a layer of a heat-conducting material, which could be either aluminum or copper. This layer covers the entire pan or pot. A non-reactive material like stainless steel is then used to cover the initial layer.
A dual-clad process can also be applied on all clad pots and cookware. In this process, a thin layer of stainless material is set on the cooking surface followed by a thick core of aluminum. A thin copper layer is then used to cover the outside of the pot to provide additional diffusion.
History of All-Clad
The mind of a scientist named John Ulam was behind the development of the revolutionary all clad pots and cookware. After spending a significant part of his life experimenting with methods on how to combine different metals together for a lot of purposes other than cooking, he founded All-Clad in the early 1970s with a new interest in commercial cookware.
Since then, the company became increasingly know all across America as a maker of top-notch clad cookware. Its products are effective retainers of heat, dispersing it throughout the cooking surface evenly. As a result, cooking is consistent and controlled and hotspots are reduced. This uncompromising quality of all clad pots has made All-Clad an expensive brand. It also doesn’t hurt that their pots and pans are durable and stylish.
The company has recently ventured into producing more affordable cookware lines. Under its supervision, budget-friendly cookware are made in China and other locations and sold under the All-Clad brand. They feature the same balanced and durable characteristics All-Clad products are known for. Today, the company has also ventured into bakeware, kitchenware, and ovenware, with a huge international client base.
Cleaning
All clad pots must be soaked in warm water for some minutes before they are cleaned. A nylon sponge or a soft cloth is used with a little cleanser to wipe inside the cookware using circular motions. Wash with hot, soapy water and rinse well. Dry. On the exterior, apply fine-powder cleanser on the nylon sponge’s scouring side to get rid burn spots. Rinse with lukewarm water.
Maintenance
Make sure to clean copper or aluminum clad pots right after cooking. Regular polishing helps them last longer. For copper surfaces, add salt to a sliced lemon and use it to rub against the copper before polishing. Use warm water to rinse.
Tomato juice can also be used as a natural cleaning agent for copper bottoms. Just apply and let stand for a few minutes before rinsing with hot water. Always dry clad pots thoroughly to avoid water stains. Once a week, apply paste or liquid polish on the copper as well as on the stainless areas.