Posted by Gerard on November 12, 1997 at 21:05:48:
In Reply to: Opinions on All-Clad 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.
I've worked at a few french restaurants hotels etc, we used 3/8th in thick alum, with the copper ware reserved for the diningroom mostly, nice fancy pans are nice I suppose but its more important what you do, not which pianno your playing.
If money weren't a factor I wouldn't be sweating in front of a stove .!