Bourgeat vs. All-Clad
At a Glance
Nothing transmits heat to food better than copper, and Bourgeat cookware will give you a “feel” for your food like you’ve never experienced before. On the other hand, it requires extensive care. If you’re the type who abuses cookware a bit, All-Clad may be a better choice.
Any modern kitchen will be stocked with the best of utensils and home owners will do anything to make sure they have the best of these. There are those who will opt to buy from overseas just to make sure they have the best authentic quality in their homes. Bourgeat is one of the types and it is made in France and has a copper exterior and a stainless steel interior. On the other hand, All-Clad cookware is made of stainless steel for the most part and this makes these two items demand for equal attention in the kitchen. If you’re trying to decide between the two, we hope this comparison of Bourgeat vs. All-Clad will make your buying decision easier.
Interior and Exterior
Bourgeat combines variety by bringing both copper and stainless steel into the kitchen meaning that a home owner will have a feel of both when cooking. However, the finish of copper Bourgeat cookware may have an issue in that it scratches very easily so the external appearance needs to be handled well as once scratched, the appearance that you paid so much for gets ruined. It’s also wise to polish copper cookware periodically. However, the internal stainless steel of the Bourgeat will remain intact even when used with metal tools. On the other hand, all-clad boasts of purity as in most cases it is not alloyed with any other metal. This enables it to retain its shiny appearance at all times.
If you want to maintain the polished, new appearance of your cookware, Bourgeat and All-Clad both have cleaning issues. It isn’t advised to put either in the dishwasher. Rather, clean the interior of Bourgeat cookware with warm, soapy water and polish the exterior periodically with copper polish. All-Clad advises that owners scrub their cookware gently with baking soda to restore the original shine.
When it comes to nailing the culprit who left the all-clad pan dirty, it is very easy as the cookware will always be left with fingerprints of the person who touches it. This means that the fingerprint patches will make the shiny appearance of the all-clad ruined and one has to make sure they wipe them off completely. Although copper is more difficult to clean than stainless steel, owners of Bourgeat cookware do appreciate the fact that fingerprints are less likely to adhere to the copper surface.
If you’ve never cooked with copper before, getting used to Bourgeat cookware may take a bit of time. Copper conducts heat much more quickly than stainless steel, so you’ll need to lower the heat a bit to avoid scorching your food when cooking. Copper also doesn’t retain heat to the extent that stainless steel does, so pans will become cool to the touch relatively quickly after the burner is turned off. Stainless steel holds heat longer before allowing it to dissipate, so if you are accustomed to using retained heat to keep foods warm or finish cooking some foods such as eggs, All-Clad cookware may be the better choice for you.