All-Clad factory seconds
 

Not sure if anyone is interested, but thought I'd post.

http://enews.all-clad.com/q/RLOa3_dHc1O0X8bxVCEWYaRcgyBxaEpc4qwZcOJZWFhbW9zanJ AZ21haWwuY29tw4gj7g78RXofYaLFRN_oQLN3IY27PA

We got D3 12 and 10" fry pans at Christmas. Been using the ever loving crap out of them. Wish i'd gone with these long ago. My steak au poivre is some next level eating especially since i started using cognac instead of red wine.

We also have no problem doing eggs in them. Only real challenge so far has been shredded hash browns. Might be throwing in the towel on those.

I love D3 and the hard anodized pans too.

I make hash browns almost every morning...it's my fav breakfast with sausages.
You may be doing yours from scratch....I use the frozen bags of shredded hash brown.

The bagged ones come out perfect every time for me. Plenty of oil and med/low heat.

There's a little nuance to doing it from scratch with raw russets - rinse the starch off after the shred, soak for a bit in iced and salted water, break out the salad spinner that you probably never use, plenty of oil and don't mess with them! Impatience will bring only tears...

Optional (OK not in this house) is a good dose of Chimayo or similar NM red chile powder before the flip.

^^^ I believe you...but I can get the whole works done in 10 minutes, :D
(freezer to table)
They also sell those hash brown cakes that are pre-formed and you just heat them up....I've found those a whole step down in flavor.

We use the frozen bags of shredded.

Are you using minimal oil or enough to actually fry something?

^^^ I use more than suggested. I have a pan devoted to hash browns and when I spatula them out, I leave the extra oil in the pan for the next day. It works great.

I also like onions with my HB's....so I chop a whole onion and take a couple bags of HB's and mix all three in a zip-loc bag. Put it back in the freezer and spoon out a half-cup for each serving when ready.

Sorry...full cup for each serving. :D
I also leave the glass cover on the pan almost the whole time...otherwise the outer edge burns before the inner part cooks.


http://forums.pelicanparts.com/uploa...1673894046.jpg

Also, the cover will need removing a couple times during frying to release the built-up water. Just tip it into a paper towel and re-seat it.

It's kinda fun to experiment with other additions to the freezer bag. I sometimes use sausage crumbles or small uncooked bacon pieces.

They have some damn good prices.

I've learned you gotta watch for sales on all clad. We got our 10" with cover for $99 and the 12" with cover for $129. We got the 12" from Williams Sonoma and the 10" from Amazon (shame on my house for using Amazon).

Any reco's needed on hash browns...give me a shout-out. :D
It's my fav breakfast food.

All Clad makes a great product. Mine was underwater for a week during Katrina. The alum etween the stainless steel started to corrode.. Sent them back to all clad and they replaced the entire set, including the lids, which were not sent back to them.

Hmmm, which type of tears?

_

Like cooking with anything but nonstick - the tears brought of stuff stuck in the great beyond, useless to anyone not looking to make a pan sauce from the fond.

And/or the spouse/guest saying "why didn't we go to waffle house?"...
( I mean, I can go most of the way for that experience - likely drunk but I don't smoke or partake anything stronger )

^^^ And all along I thought you meant the tears in the jeans that the young gals are wearing. :D

https://encrypted-tbn0.gstatic.com/i...NrMt7gprd1Zg&s