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Has anyone used this cookware sold on shopathome network?

I haven't used it, but their presentation really annoyed me. The chef they use on the program held up an All-Clad pan cut in half to show how thin it was next to a cross section of his cookware. Then he had the audacity to mention it was clad up the sides, but said he hadn't the foggiest as to why they did that, and inferred it a was a useless thing to do! Cute! << Has anyone used this cookware sold on shopathome network?

and inferred it a was a useless thing to do! Cute! So what is the advantage of clad sides to a pot?  I honestly don't know. Fred The Good Gourmet http://www.thegoodgourmet.com

So what is the advantage of clad sides to a pot?  I honestly don't know. Fred The Good Gourmet http://www.thegoodgourmet.com I discovered something interesting - I sometimes boil a single serving of ramen noodles with frozen vegetables in a small 1 qt pot.  Usually, if I do not pay attention, they will boil over in a garden variety pot I use. I found that in the small All Clad, they did not boil over as easily (or at all, depending on heat applied).  The main reason is that heat was also being applied from the sides and that caused the pattern of boiled liquid to change.  The rolling boil was directed inwards (instead of outwards), which minimised boil over.  This was not something I expected, but I am pleased with the result.   I have tons of pots that mainly only have a sandwich bottom (WMF, SUS etc).  I have no major complaints,  and cannot justify buying any more pots but _base_d on the above experience, would consider buying bigger All Clad pots. Interestingly, Bridge in the Well Tooled Kitchen says that you can have food scorching at the junction between a sandwich bottom and the sides of the pot (because the stainless sides do not conduct as well) and states this as one of the reasons for preferring a copper/aluminium core extending up the sides.  I have never had a scorching problem at junctions over many years of use of my sandwich bottom pots. Roland

<< So what is the advantage of clad sides to a pot?  I honestly don't know. Food isn't one dimensional, and has sides as well as the part contacting the pan bottom. Whether the food is touching the sides of a saute pan or skillet, or just close to it, better heat conduction up the sides will help cook the food evenly from all sides. In a saucepan or stockpot, there is usually, depending on the fill level, as much food in contact with the sides of the pan as the bottom. You want that bottom heat to radiate up the sides in order to cook evenly. It needs those clad sides to do so. Actually, when on a gas stove, you want that clading to keep the sides from overheating as the hot gases flow out and around the sides heating them.  This causes food to scorch on the sides of thin pans when cooking on gas (but not electric) burners. Chuck Demas