![]() What they all had in common were dire warnings on not using them the way I've used similar pots in my decades of cooking. All of them were either clad or had disc bottoms. Recently I added to my neurotically large collection of cookware by buying some new stainless pots and sauté pans. Sorry, All-Clad's response sounds like total doo-doo. Source I'm a purchaser who buys steel from all over the world. TLDR country of origin is irrelevant to quality of material due to international regulations. What would make them "cheap" pans is if they used less material, making the pan thinner and less expensive. I mean, of course they could lie and falsify documents, but if caught, that could blacklist them from exporting overseas which is quite lucrative. Even if the pans were made in China, in order to sell them in most countries, they need to provide MTRs stating it is in fact stainless steel. If the raw material is imported from China, it makes no difference, it still has to meet the minimum standards and is the grade of stainless steel that was requested by the company to make your pans. This report says they met (or exceeded) the minimum requirements that make it 18/20 stainless steel. Each batch has an MTR, or material test report. Sailboats can get in deep trouble, if their keelbolts are 316 stainless, as the things can corrode enough to fail, while at sea.Īll metal that is used in the USA or Canada has to meet minimum standards. Moneyarchy won't tolerate the 1st of the 2 answers, therefore only the 2nd answer is significant. People who know, simply don't add salt until the food is out from the metal pot/pan/pressure-cooker/whatever. Legislate that all cookware be made using alloys that won't corrode in brine, at their max cooking-temp, or at brine's boiling-point ( it is a myth that adding salt raises the boiling-point usefully, btw ), or There are 2 possible cures to the situation: Since chrome, nickel, etc, are normal in all stainless steels, this means having them in one's diet. Same as there is only 1 major kind of aluminium alloy ( 5052 ) that is salt-resistant ( a jetliner went down due to salt-corrosion of its other-alloy fuselage, some years ago: jetliners are presumed to not live on ocean islands, doing lots of hops between them, & that cost an entire jetliner ).ĪLL cookware that is made with other alloys, salt is going to be corroding, dissolving metals into one's food. There are only 2 kinds of stainless steel that have decent salt-resistance,ģ16 ( & 316L, weldable, due to Low carbon ) & 317 ( & 317L ) stainless. Besides that, it it really safe to cook bacon in your all-clad pan? I called them back and they said they would ask their team and said they've opened up a file so they will email me when they find out if bacon is in fact safe in stainless steel even though they voided my warranty. I think what All-clad did was wrong and I'm in the middle of filming a YouTube review about my experience. I bought another pan from Misen and am loving it but I'm scared to cook bacon and sausage that has been salted. Thus, they said my improper use voided the warranty and refused to honour their life-time guarantee warranty. They proceeded to tell me I'm never suppose to cook with salt, to only use it after, and that this pitting was likely due to my use of salt. I sent them pictures and their response was to ask me if I cook with salt. When I called All-clad (the Canadian representatives of the company) they asked for me to send pictures of my pan. I spent $300 on a All-clad pan last year and It started pitting after 3 months of use. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. ![]() If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post.
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