— Mark Rappaport

You know, I've used all clad, uh, off and on over the years. It works fine. Uh, no, no complaints about it. Um, and, uh, it, it'll also last you the rest of your life. I mean, that's, that's the nice thing with, um, some good cookware is that the construction is solid. It's something that will evenly disperse heat. So it's, it's nice to use. You won't, uh, probably get tired of it or, or frustrated with it. And the, again, you can use it, uh, for the rest of your life and then someone else can enjoy it. Uh, in terms of a lid, lids are, are, are useful in, in keeping in moisture and also keeping in heat. It's always nice to have a lid that fits a, a pan or two or three if it works out that way. Um, you know, if you wanna steam a little something, if, um, you're starting out with a, a saute dry heat, some caramelization, some browning is developed, and then you wanna finish it, uh, by putting a lid on and, and tramping the heat, creating an oven like environment, you know, to, to finish off something. And that's another way that a, a lid can be useful. Um, and as you get into cooking with your, your new technology mark, uh, you know, I think you'll find, uh, the more subtle ways that you might use a lid as well.