All-Clad vs. All-Clad copper core vs Falk Copper?

[Glenn]

I'm fairly new here and a relative amateur at cooking. I'm getting tired of buying Wal-Mart quality pans and throwing them out frequently. I decided it's time to get some very good quality pots and pans. I'll look at it as an investment, and I'm not afraid to spend some $$$ on them. I've been reading what I can for reviews, but I'd like input from you all.

All-Clad seems to be very good according to most people. How about the copper core All-Clad? Instead of just an aluminumm core, it has copper in addition to the aluminum. The regular stainless All-Clad is 3 layers consisting of stainless-aluminum-stainless. The copper core All-Clad is 5 layers consisting of stainless-aluminum-copper-aluminum-stainless. Copper is supposed to transfer heat quicker than aluminum. But, with those surrounding layers, is the benefit of the copper core negated? Have any of you tried both kinds and compared? Is the copper core worth it?

Of course, the best for transferring heat is pure copper pans, like Mauviel, etc. The thin layer of stainless (or tin) on the inside keeps them from reacting with food. I think I would go with the stainless lining for durability (tin seems fragile and would need re-tiniiing). The only disadvantage of copper pans seems to be aesthetics. They tarnish easily. I'm not too keen on polishing them all the time. But, on an internetr search, I came across copper pans with a "brushed" exterior that can be cleaned with a Scotch-Brite pad, instead of using polish. These seem like good pans (at least they look good on the website -- www.FalkCulinair.com). Has anyone tried these? How do they perform? Do they clean up well?. Is the performance as good as Mauviel? What do you all think? *** Note: I've noticed that there is a guy on this site that hawks them (coffee4you2). With all due respect to you Mr. coffee4you2, I'd rather have opinions from others, as you have an obvious selling interest. I'd like some 3rd party reviews from the rest of you.

Thanks all.

Glenn

[salimamanji]

i completely agree with you, i also got sick and tired of using walmart cookware and dumping them every 4-6months , till i finally decided to invest in a decent cookware. I've seen my mom using all clad ever since i can remember, and she seems pretty ok with it.
my friend introduced me to 'icook' cookwear, which i found to be very different that the others available in the market. this one has a Multi-ply construction with a carbon-steel core for even heat distribution and inner and outer layers of 18/10 surgical-grade stainless steel. My food has started to taste better and i've really started to enjoy cooking myself.
if you can find something with similar technology it might help. the one i have is little expensive, but has a life time warranty so i thought might as well spend once but spend right... hope this helps

[icars]

Personally go with Falk it's brushed copper very nice and the best quality on the market. They actually invented the bonding process for bonding ss to copper. I have Mauviel cupronix and All clad etc. The Mauviel is fine, but harder to keep clean (shiny)

[AmbrosiaFood]

Originally Posted by icars

Personally go with Falk it's brushed copper very nice and the best quality on the market. They actually invented the bonding process for bonding ss to copper. I have Mauviel cupronix and All clad etc. The Mauviel is fine, but harder to keep clean (shiny)

ITA. If you can afford it go with one of these.

[boyscout]

Glenn, I posted this in your other thread too. If you're still deciding...

I recently researched smooth-top electric ranges, very briefly. One of the eight or so reasons I quickly ruled out owning one is that I found several reports on the web indicating that copper pots had melted / burned (!!!) and left residue on the glass surface which was impossible to remove.

We don't have any copper pots but do have All-Clad and some of them are no longer perfectly flat-bottomed. That too is apparently a serious problem with smooth-tops - pots must sit perfectly flat on the glass or they don't heat well and/or stress the burner to premature failure.

So, if you have a smooth-top cooking surface then both pot lines you're considering may be less than ideal. We have some 25-year-old Lagostina stainless pots with aluminum bases that have held up very well and remain perfectly flat-bottomed, but they don't cook like All-Clad.

Hope this is useful!