There’s
nothing I love more than a factory tour, especially when it has something
to do with food, or cooking. So I jumped at the chance to visit the All-Clad factory
while on book tour. Pittsburgh is a city known for its metal industry –
most notably, steel, and while much of the metalworking factories have
wound down, or closed, All-Clad
is still going strong.
 I was first
introduced to All-Clad cookware when I started working in restaurants.
The pots and pans were rugged, easy to manoeuver, and not too heavy, so
as a line cook, you could lift a whole stack of skillets when setting up
your station, but they were strong enough to stand up to restaurant
cooking, which involves a lot of unpredictable heat, and banging around.
I threw a sauté pan against a wall during a particularly stressful
service, which fortunately missed a lot of people in its trajectory. The
pan also survived my tantrum, unscathed.
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