All-Clad: which line?

[Jay Margolis]

There are four lines of All-Clad cookware: Master-Chef, LTD, Stainless, and
COP-R-CHEF. Can anyone explain the difference? Are the cooking surfaces
the same?

[John Schiaparelli]

There is a difference in the aluminum wall thickness between the various
lines. The MasterChef and LTD lines are the thickest and both have the same
wall thickness. The stainless and Cop-R-Chef lines have noticably thinner
walls. In the case of the stainless exteriors, the thinner aluminum layer
is due to the exta cost and weight of the steel (All-Clad tries to maintain
the same "feel" between the lines by keeping the weights as close as
possible). IIRC, the thinner walls on the copper line are due primarily to
the cost of the copper and because it already transmits heat well.

John

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Sientara wrote in message <19981023201434...@ng86.aol.com>...

>All four have stainless cooking surfaces (unless you get non-stick).
>Master-Chef and stainless are the same except Master-Chef has a
>brushed exterior, where the stainless has a polished exterior.
>
>LTD has an anodized aluminum exterior, and Cop-R-Chef has a
>layer of copper on the exterior.
>
>Again, they all have stainless cooking surface and aluminum core.
>They only differ in the exterior.

[Sientara]

[Jeff Beaver]

Jay,

From the standpoint of price, durability, and ease of maintenance, the
Stainless line seems to me to be the best way to go. Also, I could be
wrong, but I believe that only Stainless will work with an induction
cooktop.

Jeff

[Jay Margolis]

I was under the impression that Master Chef was the same as Stainless,
except that the Stainless was polished. Does that mean that Master Chef is
as good as Stainless in terms of durability and maintenance, but that Master
Chef is cheaper?

Jeff Beaver wrote in message <36327226...@news.marinternet.com>...

[Kyle Tucker]

In article <36352...@news1.ibm.net>,

"Jay Margolis" <j...@austin360.com> writes:
> I was under the impression that Master Chef was the same as Stainless,
> except that the Stainless was polished. Does that mean that Master Chef is
> as good as Stainless in terms of durability and maintenance, but that Master
> Chef is cheaper?

I would say so. I have different assorted pans in all 4 lines
and all "behave" the same way from a cooking surface standpoint.
The only difference I see in all of them is that Ltd is the best
at holdings it's original look and Cop-R-Chef (??) stays warmer
longer then the others once off the heat source. In all, I'd say
the either Master or Stainless is the best bet economically and
Ltd is my favorite all around. Unfortunately, Ltd is the line
I have the least of. :-( For those of you in the MA/NH area,
Marshalls and TJ Maxx have been getting a lot of seconds Ltd
stuff, particularily the 8 qt stock pot lately. You can't find
what's wrong with them and they're only $90.00. They have a few
at the Seabrook TJ Maxx as of a couple days ago.

--
- Kyle
--------------------------------------------------------
UNIX Sys Admin - Presently contracting - ky...@shore.net
--------------------------------------------------------

[Robb Hlawek]

I just happen to have come back from one of our local kitchen supply stores
here in town where I grabbed a copy of an All-Clad brochure. It says:

All 4 lines have a stainless steel interior, an aluminum core and a choice
of 4 exterior metals.

The 4 exterior metals are, by line:

LTD: Dark anodized aluminum
Stainless: High gloss polished stainless
Cop-R-Chef: Copper
Master-Chef: Brushed aluminum

In the brochure only the Stainless line explicitly states that the line is
suitable for use on both conventional and induction ranges.

There is also a non-stick series available that has exteriors that are the
same as the Stainless, LTD or Master-Chef lines. The interior surface
states that it is a nonstick coating bonded to stainless.

I don't happen to own any of these at the moment, but am looking and
considering. Will probably purchase one of their stainless saute pans
soon...

Robb

Jay Margolis wrote in message <36310...@news1.ibm.net>...

[Kris Dow]

On Mon, 26 Oct 1998 20:08:13 -0600, Jay Margolis <j...@austin360.com> wrote:
>I was under the impression that Master Chef was the same as Stainless,
>except that the Stainless was polished. Does that mean that Master Chef is
>as good as Stainless in terms of durability and maintenance, but that Master
>Chef is cheaper?
>

Master Chef is brushed aluminium. The Stainless is just that,
stainless.

Personally, I think I'd prefer the Stainless, were I to get
some. I have a Master Chef large braising pan thing, and while it's
lovely to cook with, the outside can be hard to clean. (It's gotten
marked from electric rings and things.) Also, I think I vaguely remember
hearing that you can't put the Master Chef in the dishwasher, but
you can the Stainless. (Which is a moot point atm, since I don't have
a dishwasher, but one can hope for the future...) Also, the handles
on the Master Chef are sort of roughly finished; I believe they felt it
went better with the brushed surface. I think the ones on the stainless
are smoother... Dont' quote me on that, though. It's been a while since I've
seen the lot together to compare. :)

-Kris