OT: Cookware - All-Clad

[CDollarsign]

Originally Posted by Ozz

How are you washing them?
If in a dishwasher, what type of detergent are you using (pods or liquid)?
Does the rim of the pans have an exposed edge of the aluminum cores?

I hand wash using dish soap or barkeepers friend as mentioned above. I actually use barkeepers friend for all types of stuff.

[Ozz]

Originally Posted by CDollarsign

I hand wash using dish soap or barkeepers friend as mentioned above. I actually use barkeepers friend for all types of stuff.

Does the D5 have the exposed edge of aluminum, or has All-Clad sealed/covered it in their newest pans?

[C40_guy]

Originally Posted by Ozz

Same....

Add a 10" cast iron - specific for fried eggs

Gotta try the little one, the 5" 3SK. Perfect for two eggs. It's a game changer.

[C40_guy]

Originally Posted by jm714

I use this on my cast iron and stainless cookware. Can’t live without it:

https://theringer.myshopify.com/prod...cleaning-rings

I have something similar that came wrapped around a silicon sponge base. Easy to use, and yes, can't imagine how I lived without it!

[11.4]

Another point to the problem of apparent corrosion at the edge of the pan: I'm not sure you're really seeing corrosion. Did you ever finish cooking and pour water into the pan? Anything creating a significant thermal shock? If the pan goes from boiling to tap-water cold, you create a significant thermal stress on the pan. If you do this a few times, you'll be pulling the individual layers apart. They can't do much in the center of the laminate sheet but at the edges, you'll see where the laminate self-destructs and the layers pull apart. It isn't necessarily corrosion, but simply the outer layers pulling away from the central core. You'd get a sharp edge protruding just the same.