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Showing 1 of 3 conversations about:
weebus
9
May 23, 2017
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DonVMy All-Clad stuff is all riveted. I suppose it's a bit harder to scrape the edges or clean than my non-riveted stuff, but it's never really bothered me, even with sauces. Personally, I see it as a good thing, as I trust rivets over a spot weld or brazing from a durability/longevity standpoint. I've had a welded handle fail on me before, which wasn't fun.
But yeah, I guess to each his own.
But yeah, I guess to each his own.
DonV
67
May 23, 2017
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weebusI paid through the nose for an All-Clad saucier - it has rivets, and is literally the pan that made me forever swear off rivets. And trusting a mechanical bond (rivets) over a physical bond (welds)?? OK. I'd guess you've never had rivets come loose on you yet.... I've never seen a proper weld on cookware of this caliber fail. But I suppose it could happen.
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