Recently Kish and I splurged and bought some new cookware. On the advice of Aunt Corinne and on the basis of some independent research, we bought three All-Clad pieces: a frying pan, a saute pan, and a saucepan.
Before, we had the kind of hodge podge of mostly hand-me-down cookware that you tend to accumulate over a lifetime — a battered pot from one side of the family, a scarred, Teflon-coated fryer from the other, a pan with a mismatched lid from God knows where — and none of it was of very good quality. It was kind of embarrassing to even look at the stuff, much less use it, and all of it had seen its better days. And we didn’t have the sizes of pots and pans that you need if you really want to cook something. Trying to cook something complicated using a cheap frying pan is like trying to carve a chunk of marble using a rubber band. You really need the tools.
But the All-Clad . . . well, let’s just say it’s great. It looks great, and it cooks great. With their gleaming metal surfaces and their exquisite heft, with their thoughtful, even-heating design and handles that don’t heat up, the All-Clad pieces speak directly to your inner Julia Child. Pick me up, they say. Feel that quality! Use me to try to make something tasty and interesting. You can do it! The temptation to answer their call and do some actual creative cooking is irresistible.
I particularly like the saute pan, which I’ve never used before. It’s a revelation, because the size and volume of it really lets you stretch out and try whatever strikes your fancy. On Sunday I used it to make us some lemon-garlic chicken with sauteed onions and arugula, and used the sauce pan to prepare some wild rice with walnuts and peas. It made for a very nice Sunday dinner to stoke us up for the coming work week.
So now as I walk home at night, I think idly about what we might whip up with the All-Clad. And, big picture, I’m thinking that maybe, just maybe, I need to see what other cookware All-Clad has to offer.