jerseyboy

So I just got a brandnew stainless All-Clad set and I am very eager to use it. However I find that whenever I go to boil water in my saucepan or stock pot, the bottom of the inside becomes discolored. I went to the All-Clad website where they recommended Bar Keepers friend to clean it and that did the trick. I also decided to use a lower heat, but the same thing happened, plus it took forever for the water to get boiling. Does anyone know why this keeps happening? I am using an electric stove (shitty college apartment) by the way.

thubpt

The heat is going to react with the metals. You have to be diligent in cleaning the stuff to keep it pretty. Always be careful with the heat (I used to work in a kitchen store, and saw many a dismayed customer bringing back ruined pots and pans because they simply used too much heat.) That being said - another really awesome product is Astonish. That stuff will take stains out of anything stainless steel. You can google it, or order it at the store I used to work for - www.complementstothechef.com.

Congrats on the yummy new set! May you make many a scrumptious omelette, and may your water never boil over

__________________
The knack of flying is learning how to throw yourself at the ground and miss.

--Hitchhikers Guide to the Galaxy

jerseyboy

THe thing is I am not using too high of a heat, I am using like medium heat and it takes water forever to boil, so I put it on high for a few seconds here and there. Might it be that I am using an electric stove and the elements stay hot for a long time?

thubpt

Nah, it's gonna discolor, you just have to keep polishing it. And you have to remember, All-Clad is ALOT thicker than the usual crappy KMart varieties. I'm not saying that you have to cook everything on low - just be careful what you cook on high.

Did you get a 7pc or a 9pc set - and did it come with a tall saucepan? If so, that puppy boils water like nobodys business.

Oh - and maybe you're watching that dang pot too often

__________________
The knack of flying is learning how to throw yourself at the ground and miss.

--Hitchhikers Guide to the Galaxy

Egret

You might be getting the discoloration from from minerals in your water. The same thing happens with my All-Clad pans - I stopped being concerned about it long ago. I do an occasional thorough cleaning of the entire set. I really wouldn't worry too much about the heat - they can take it. Great pans.

Jay Francis

All Clad stainless steel is good to about 450 F, after which temperature, you'll have permanent discoloration as the metals that comprise the stainless alter their chemical composition. It isn't an All Clad flaw, it's the nature of stainless steel as commonly used in cookware. I have a stainless steel Italian stove top espresso that has all these shades of bronze and blue and grey from being left on without any water. The products mentioned will do a great job of keeping the outside clean and shiny. But in time all cookware is going to take up a nice used look. You'll have stuff sticking to the bottom of the stainless, don't fret.

All Clad is terrific stuff, one of the few brands where the handle stays relatively cool as you are using it, and the heat distribution is excellent. Just try boiling water in a cheap stainless pot and also in your All Clad, you'll see that bubbles form in a nice even pattern in the All Clad indicating even heating.

For your boiling water problem, just notch up the heat...and cover your pot if you aren't already. Covering speeds up the boiling process.

I've found that I actually default to different types of cookware. For high high heat, I use my seasoned cast iron skillet. Nothing is better. For making sauces, roux, anything with oil or stock, I go for my All Clad 3 qt saucier, although I recently did pick up a teflon coated 2.5 quart saucier by Anolon at Sur La Table for a loss leader price of $25 that looks to be terrific. For everything else I default to teflon coated pots and pans. As long as the temperature is below 350, teflon coated stuff is pretty good.