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Originally Posted by machinegunkelly
Go to wallmart and buy your basic $100 set check for thick bottoms on the pans and you're set .
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Actually the thick bottom provides uneven heat.
All-Clad is stainless steel with an aluminum core that retains heat and evenly distributes it along the bottom and up the sidewalls of the cookware.
Less expensive cookware is usually anodized inside and out, anodized surfaces react and can alter the taste of some foods.
You can also store leftovers in All-Clad pots as the food will not react with its surface, anything tomato based especially.
As poor a lay as my ex-wife was she was a great cook. This is good commercial shit. Get cheap plain white resturant dishes, plain silverware and look like a resturant.