Posted by T. Tam on November 12, 1997 at 03:26:08:
Hello:
I would be very much interested in hearing opinions from professional
chefs about the All-Clad line of cookware for professional
kitchen use. WITHOUT considering its cost, would you consider
the All Clad product line for use in your kitchen?
If so, please state reasons.
I have been told that two NYC restaurants, Monzu and Gertrude's, both
use All Clad saucepans in their kitchens. Can this be true?
Any comments appreciated. Thanks.