Being able to outfit a pro or serious foodie kitchen, in a rational way, from Wal Mart, Target, or HSN sounds implausible but I'm willing to be convinced.
I just read the Cooks review of saute pans. The pan that came 'close' to beating...
I'm not necessarily disliking what I'm hearing - I can cook hard on a set that costs less than 200 bucks (famous chef sets, etc.) and not skip a beat. Who wouldn't like that? I'm still not convinced though.
When the Cooks Illustrated...
The bottom won't heat evenly - it gets hot spots where the bottom meets the stainless steel only sides.
Clad is a decent workaround for the drawbacks (weight/reactivity) of cast iron which otherwise is perfect - it heats evenly and...
The KitchenAid set is just another "me-too" aluminum-disk-in-the-bottom set of stainless cookware. It's not clad cookware all the way up the side of the pan or pot.
I think all the sets in this list are of this same...
Laughing thinking about this - for me it seems like it's about five seconds after adding the oil to the All-Clad sautoir sitting on a flame you could barely see. Dunno about ya'll but I can't keep these pans from running away from me.
