Jump to content

All-Clad Cookware - Bonded Cookware Using American Metals Produced by All-Clad Metalcrafters (1971) in Canonsburg, PA


Pool Boy

Recommended Posts

All-Clad seconds online

Another option is to go to the Leesburg Outlet Mall when the Williams-Sonoma Outlet is having a sale. Sometimes it's 40% off their already discounted prices. I've gotten pieces of All-Clad for amazingly low prices compared to the regular retail--they may be seconds, but it's unlikely that you can actually find the flaws. Often it's just a tiny scratch, nothing that affects the use of the thing. Get on their email list and they'll notify you when they are having a sale.

  • Like 1
Link to comment
Share on other sites

On 2/27/2015 at 11:15 AM, zoramargolis said:

All-Clad seconds online

Another option is to go to the Leesburg Outlet Mall when the Williams-Sonoma Outlet is having a sale. Sometimes it's 40% off their already discounted prices. I've gotten pieces of All-Clad for amazingly low prices compared to the regular retail--they may be seconds, but it's unlikely that you can actually find the flaws. Often it's just a tiny scratch, nothing that affects the use of the thing. Get on their email list and they'll notify you when they are having a sale.

Thanks for the suggestions! I signed up for the email list. The provided link does not currently show what I am really looking for (larger pots, the kind you would get and use to say, make a pot of pasta, or chili, or soup).  I'll keep looking!

Link to comment
Share on other sites

On 2/27/2015 at 10:02 PM, Pool Boy said:

About 15 years ago, we lucked out in an eBay thing and came in second place to buy an All-Clad (MasterChef pre the show, wonder what the trademark BS must be) set. These are probably the best pans I have worked with.

Any tips on finding more at a reasonable price? Not loving the idea of paying $200-$400 per pot that I want to get.

May be too late and not better priced than the options above but this sale was just announced via email at Sur la Table.

 

Link to comment
Share on other sites

On 3/4/2015 at 9:40 PM, Pool Boy said:

Thanks for the link. I am actually looking for an 8 quart stock pot. Best price I have found so far is $260. <sigh>

Why do you need something as heavy and expensive as All Clad for a stock pot? Their stuff is awfully nice, but something sturdy and relatively cheap like Revere Ware with plain stainless steel sides and a thick aluminum disk bottom is perfectly serviceable for stock and boiling pasta and the like. Is it just a matter of wanting to pamper yourself? If so, save the money you would have spent on an All Clad stock pot and spend it on really luxurious bed-sheets, is my advice.

Link to comment
Share on other sites

On 3/4/2015 at 10:50 PM, The Hersch said:

Why do you need something as heavy and expensive as All Clad for a stock pot? Their stuff is awfully nice, but something sturdy and relatively cheap like Revereware with plain stainless steel sides and a thick aluminum disk bottom is perfectly serviceable for stock and boiling pasta and the like. Is it just a matter of wanting to pamper yourself? If so, save the money you would have spent on an All Clad stock pot and spend it on really luxurious bed-sheets, is my advice.

I am sure I could get something OK for less. I replaced some pots I used to have that I think were all thick aluminum, but they had a non-stick coating in them for some dumb reason. They got scratched and I did not want to use them anymore. I replaced them with what I thought were good Cuisinart pots, with a decent aluminum core ('...Aluminum inner core for fast, even heating...'), but they suck at heating up a pot of water, for pasta (just one example). So, I would rather invest in a pot I will never, ever have to replace, that will perform far better, than buy another pot I will be disappointed with and have to replace again.

  • Like 3
Link to comment
Share on other sites

On 3/4/2015 at 2:51 PM, Pool Boy said:

So, I would rather invest in a pot I will never, ever have to replace, that will perform far better, than buy another pot I will be disappointed with and have to replace again.

Unless, of course, you leave your anodized All Clad pasta cooker on high heat all night long. :( 

(Truth is, though, I still use it.)

Link to comment
Share on other sites

On 3/4/2015 at 2:51 PM, Pool Boy said:

I am sure I could get something OK for less. I replaced some pots I used to have that I think were all thick aluminum, but they had a non-stick coating in them for some dumb reason. They got scratched and I did not want to use them anymore. I replaced them with what I thought were good Cuisinart pots, with a decent aluminum core ('...Aluminum inner core for fast, even heating...'), but they suck at heating up a pot of water, for pasta (just one example). So, I would rather invest in a pot I will never, ever have to replace, that will perform far better, than buy another pot I will be disappointed with and have to replace again.

Shouldn't have to defend kitchen supply choices but, as defenses go, that's a pretty good one.  Thumbs up here.  :)

  • Like 1
Link to comment
Share on other sites

On 3/5/2015 at 7:10 PM, darkstar965 said:

Shouldn't have to defend kitchen supply choices but, as defenses go, that's a pretty good one.  Thumbs up here.  :)

+600. After having a cheaper Revereware stockpot and waiting forever for it to heat up, I went to the 8 quart All Clad and have been happy ever since. I would highly recommend, although I would avoid the "ltd" line if you ever envision using induction in your kitchen as they are incompatible...

Link to comment
Share on other sites

I have two stainless steel stockpots--one large (3 gallon) and the other larger, probably holds 4 gallons. They have heavy bottoms and glass lids. Well, they did both have glass lids. The lid for the smaller of the two shattered and ruined a pot of chickenstock a long time ago. But my larger All-Clad lids fit perfectly, so not a problem. I bought pasta inserts for both of them, and I use the larger one for waterbath canning. I bought them at Tuesday Morning, for an amount I don't recall, but it was well under $100 each. I don't know the brand or where they were made, but they work really well. I make stock, obviously. And cook pasta. I use them to make big batches of bbq sauce and have no problems with scorching.

Link to comment
Share on other sites

+600. After having a cheaper Revereware stockpot and waiting forever for it to heat up, I went to the 8 quart All Clad and have been happy ever since. I would highly recommend, although I would avoid the "ltd" line if you ever envision using induction in your kitchen as they are incompatible...

Appreciate that, Keith. :-)

In full disclosure, we have this pot as well. I had to check the bottom to be sure it was the same, ours is maybe ten years old and is stamped "All Clad Master Chef 508" on the bottom. We've used it many more times than I can count. Their stuff is very well made. We use it almost exclusively for pasta since it conducts heat so well and is perfectly sized for a pound. Absolutely no regrets. Cleans up nicely and still looks great. No doubt it'll last another ten years if not many more. Big recommend.

We also have a bigger All Clad stock pot that came with a pasta insert and a more shallow insert for steaming. We don't use this one as often but kind of think of it as the lobster pot. I'm not certain but think we got that one at an outlet or on sale somewhere.

Link to comment
Share on other sites

Huh.....I am curious about the use of pasta inserts. I really see no need for what I perceive to be a unitasker (a colander of course is sort of a unitasker, but I use it for at least a few things in my kitchen so for me that doesn't count).

But thanks for the notes on the all clad 8 quart. Still trying to find it for under $200, but I think I will be waiting a long time or just get dumb lucky.

Link to comment
Share on other sites

On 3/5/2015 at 9:40 PM, Pool Boy said:

Huh.....I am curious about the use of pasta inserts. I really see no need for what I perceive to be a unitasker (a colander of course is sort of a unitasker, but I use it for at least a few things in my kitchen so for me that doesn't count).

the pasta insert is not a unitasker. I use it as a steamer when I make tamales, or cabbage, or large batches of cauliflower. It also is useful when making stock. Put the bones and vegetables in the insert, fill the pot with water, and then when it is done cooking, you can remove the solids by lifting out the insert. Then, all you need to do is strain.

  • Like 2
Link to comment
Share on other sites

On 3/4/2015 at 2:51 PM, Pool Boy said:

I would rather invest in a pot I will never, ever have to replace, that will perform far better, than buy another pot I will be disappointed with and have to replace again.

I replaced my Reverware with All-Clad (just the basic line) in the winter of 1998.  Granted I'm fanatical about treating them right (they never go into the dishwasher), but still they perform flawlessly, as well as they did 17 years ago, and I don't expect I will ever need to replace them.  I use the 8 qt pot several times a week, for pasta, blanching vegetables, stocks, soups, stews, braises that start on the stove and finish in the oven, just about anything I make in quantity...  it may be an indulgence but you can't go wrong.

  • Like 2
Link to comment
Share on other sites

I replaced my Reverware with All-Clad (just the basic line) in the winter of 1998.  Granted I'm fanatical about treating them right (they never go into the dishwasher), but still they perform flawlessly, as good as they did 17 years ago, and I don't expect I will ever need to replace them.  I use the 8 qt pot several times a week, for pasta, blanching vegetables, stocks, soups, stews, braises that start on the stove and finish in the oven, just about anything I make in quantity...  it may be an indulgence but you can't go wrong.

Dishwasher?! We never put pots or skillets of any kind in the dishwasher. Besides better cleaning and protecting them by hand, they'd take up too much room so more efficient running the dishwasher with all the dishes, glasses and smaller things. Now you have me wondering if that's an odd practice?

Interesting also how you use this pot. We use it a ton also but mostly for pasta, blanching and things that require boiling water or very thin liquids. For "soups, stews, braises", whether or not they go stove to oven, we use dutch ovens and other enameled iron. Have always thought they brown better and conduct heat a bit more slowly but more sustainably and consistently once the temperature is reached.

I'm interested now to know how others here use their pots and pans.

Link to comment
Share on other sites

On 3/6/2015 at 11:36 PM, zoramargolis said:

the pasta insert is not a unitasker. I use it as a steamer when I make tamales, or cabbage, or large batches of cauliflower. It also is useful when making stock. Put the bones and vegetables in the insert, fill the pot with water, and then when it is done cooking, you can remove the solids by lifting out the insert. Then, all you need to do is strain.

Steaming - very cool. As for the lifting the insert, I have seen some in action before (probably far cheaper types) and they are not exactly easy to use without making a mess. Ah well, we all have our preferences in the kitchen.

On 3/6/2015 at 8:20 AM, porcupine said:

I replaced my Reverware with All-Clad (just the basic line) in the winter of 1998.  Granted I'm fanatical about treating them right (they never go into the dishwasher), but still they perform flawlessly, as good as they did 17 years ago, and I don't expect I will ever need to replace them.  I use the 8 qt pot several times a week, for pasta, blanching vegetables, stocks, soups, stews, braises that start on the stove and finish in the oven, just about anything I make in quantity...  it may be an indulgence but you can't go wrong.

Based on my own experiences thus far with the all-clad I already have, I have to agree.

On 3/6/2015 at 0:21 PM, darkstar965 said:

Dishwasher?! We never put pots or skillets of any kind in the dishwasher. Besides better cleaning and protecting them by hand, they'd take up too much room so more efficient running the dishwasher with all the dishes, glasses and smaller things. Now you have me wondering if that's an odd practice?

Interesting also how you use this pot. We use it a ton also but mostly for pasta, blanching and things that require boiling water or very thin liquids. For "soups, stews, braises", whether or not they go stove to oven, we use dutch ovens and other enameled iron. Have always thought they brown better and conduct heat a bit more slowly but more sustainably and consistently once the temperature is reached.

I'm interested now to know how others here use their pots and pans.

No pots or pans go in the dishwasher here either. All hand washed.  As for the soups/stews/braises use of thinks other than a large stockpot, I generally agree, but it really depends on the thing I am making and also if it is a single, double or quadruple batch. Braises always happen in enameled cast iron dutch ovens, but I often do soups, stews and chilis in decent stockpots.

On 3/6/2015 at 11:36 PM, zoramargolis said:

the pasta insert is not a unitasker. I use it as a steamer when I make tamales, or cabbage, or large batches of cauliflower. It also is useful when making stock. Put the bones and vegetables in the insert, fill the pot with water, and then when it is done cooking, you can remove the solids by lifting out the insert. Then, all you need to do is strain.

Link to comment
Share on other sites

On 3/6/2015 at 8:20 AM, porcupine said:

I replaced my Reverware with All-Clad (just the basic line) in the winter of 1998.  Granted I'm fanatical about treating them right (they never go into the dishwasher), but still they perform flawlessly, as good as they did 17 years ago, and I don't expect I will ever need to replace them.  I use the 8 qt pot several times a week, for pasta, blanching vegetables, stocks, soups, stews, braises that start on the stove and finish in the oven, just about anything I make in quantity...  it may be an indulgence but you can't go wrong.

Ditto, word-for-word.  (Although, I may have bought my All-Clad pots and pans in 1997.)  At the time they seemed very expensive.  When I think of the many years of service, multiple times every week that almost every piece delivers, it's probably been the best investment I've ever made.

  • Like 1
Link to comment
Share on other sites

Over the years I have come to understand that my friends consider me eccentric for not putting pots and pans in the dishwasher.  I stubbornly cling to my ways despite their jests, and am somewhat relieved to read that I am not alone.

I own one small enameled cast-iron pan.  It's nice, but I've never bought more because the All-Clad works just fine.

  • Like 1
Link to comment
Share on other sites

My husband does the dishes (most of them).  Unless I protest strongly, it goes into the dishwasher.  There's a limit to how many items I can complain about going in (though good knives never do).

This discussion got me going on replacing my pasta pot.  I have one that's so ancient it doesn't even sit evenly on the burner.  It's a bit wobbly.  The pot was my mother's and has to be 50 years old. Sur La Table currently has 6-qt pasta pots with inserts for $99 something.  That's what I got.  I am going to insist on it not going into the dishwasher.

I have a much larger stock/lobster pot that we usually keep stored way up high away and a Farberware pot that's probably also 6 qts.

Link to comment
Share on other sites

On 3/6/2015 at 6:50 PM, porcupine said:

Over the years I have come to understand that my friends consider me eccentric for not putting pots and pans in the dishwasher.  I stubbornly cling to my ways despite their jests, and am somewhat relieved to read that I am not alone.

I own one small enameled cast-iron pan.  It's nice, but I've never bought more because the All-Clad works just fine.

Maybe some of those friends are the "eccentric" ones. Bet they always run their cars through automated brush washes also. :-)

Link to comment
Share on other sites

I have some All Clad and I've always been struck by how poorly designed the handles are on the saute and sauce pans. It's too easy for the pan twist in your hand and tip down to the right or left because the handle isn't ergonomic-- too narrow and oddly shaped. I love them otherwise, but I wish the vandals would take the handles (thanks Bob).

Link to comment
Share on other sites

On 3/5/2015 at 8:53 PM, darkstar965 said:

We also have a bigger All Clad stock pot that came with a pasta insert and a more shallow insert for steaming. We don't use this one as often but kind of think of it as the lobster pot. I'm not certain but think we got that one at an outlet or on sale somewhere.

I got this 12 quart All-Clad multicooker 10 years ago, and it is the most used cookware in our kitchen.  Pasta, steaming dumplings on two levels, soups, etc.

all-clad-perforated-multipot-with-steame

  • Like 1
Link to comment
Share on other sites

I have some All Clad and I've always been struck by how poorly designed the handles are on the saute and sauce pans. It's too easy for the pan twist in your hand and tip down to the right or left because the handle isn't ergonomic-- too narrow and oddly shaped. I love them otherwise, but I wish the vandals would take the handles (thanks Bob).

Did you forget to take the protective wrappers off the handles? Cooking under the influence maybe? :-)

Link to comment
Share on other sites

21 hours ago, ol_ironstomach said:

Millville

If for some reason you find yourself passing through the Vineland/Millville area, I should point out that Groupe SEB runs their North American distribution operation out of a nondescript industrial park on the south side of Millville, including a "small" (read: not too small) factory outlet store in the first building inside their gate.  The store is open to the public, but only operates Thursdays, Fridays, and Saturdays.

Map location: 2121 Eden Rd, Millville

SEB is the French conglomerate that owns Airbake, Krups, Mirro, Regal, Rowenta, T-Fal, Wearever...and All-Clad.  For what it's worth, I was also told that the items that go on sale at All-Clad's periodic seconds sale at the Canonsburg factory are first selected from the inventory in Millville, and that the better pieces tend to stay there too.  All I can say is that the selection was vastly better than what I've seen at the William-Sonoma outlet, and that there were a fair number of marked down first-quality items as well.  The deepest discounts were three tables of items marked 70% off.  I ended up picking up a couple of half-priced appliances and a few additions to our household All-Clad hoard.

Arc International also has their big US glass factory and distribution center in the same part of town, but not apparently a factory store.  Pity.

Are you as happy with your All-Clad as I am with mine? I don't use it much, but I've never had *any* problems with anything I've ever bought from them other than two, both of which were self-inflicted:

* I bought the "LTD" line (the anodized kind with the black exterior), and the black exterior faded from dishwasher use. This is more of a cautionary tale than any sort of complaint, because when I bought it, the directions specifically said it's *not* dishwasher-tolerant.

* My pasta boiler was left on high-heat *overnight*. I suppose the water finished evaporating at around 12:30 AM, and when I found it 8 hours later, the bottom of the pot had buckled from the heat (literally bubbled upward - you couldn't flatten it back down even with a hammer). The exterior is perfectly normal; it's only the interior that bubbled, and I still use this pot to this very day, about ten years after the incident happened. Maybe I'm being slowly poisoned, but it works just as good as new - the only damage, assuming no toxic leakage (sorry, I'm reading a book about Chernobyl), is cosmetic. Remarkable!

Aside from your opinions on performance, does anyone know if All-Clad is still the same, quality-wise, as it was 20 years ago? Because I really can't imagine better home cookware than this, not that I'm very knowledgeable about home cookware. Is it just as heavy as it used to be? I *love* the feel of a good, heavy piece of cookware - the kind you can kill an intruder with (and I'm talking about party guests who come into your kitchen while you're trying to finish the risotto).

On 3/5/2015 at 7:10 PM, darkstar965 said:

Shouldn't have to defend kitchen supply choices but, as defenses go, that's a pretty good one.  Thumbs up here.  :)

On 3/5/2015 at 8:09 PM, Keithstg said:

+600. After having a cheaper Revereware stockpot and waiting forever for it to heat up, I went to the 8 quart All Clad and have been happy ever since. I would highly recommend, although I would avoid the "ltd" line if you ever envision using induction in your kitchen as they are incompatible...

If someone has already made up their mind on a specific type of stock pot, automobile, or flannel shirt, I say, "Go for it." If I were buying additional cookware, based on my own limited (or should I say, LTD) experience, I'd head straight for All-Clad unless I discover an iron-clad :) reason not to - that's why I asked if people are still happy with theirs. That said, I probably wouldn't get the LTD again just because I *am* a dishwasher maggot.

I haven't thought about this in a *long* time, but is everything by All-Clad forged? It seems to be in the exact same condition as it was when I bought it, and I can honestly envision a piece of their cookware lasting 100 years. So many things in this world - both products and people - are nothing but hyped-up names that are hollow in the middle; All-Clad is the real deal.

Link to comment
Share on other sites

Our All-clad pans are going strong still after many years of use where others have fallen apart and needed to be replaced. They are quite heavy to hold but not as bad as Le Creusets. I would like something which is lighter but those don't tend to make it for years of usage. 

Link to comment
Share on other sites

I have some All Clad stainless pans that are still great after almost 20 years.  (I took a seasonal job at Crate & Barrel to get an employee discount. Had to quit when I spent more than I made....)

I have added more pans since then and you can tell the difference. Some newer pans and most utensils are made in China and finished in PA.  It's interesting to see how the logo has gotten more prominent over the years.

Link to comment
Share on other sites

10 hours ago, DonRocks said:

Are you as happy with your All-Clad as I am with mine? I don't use it much, but I've never had *any* problems with anything I've ever bought from them other than two, both of which were self-inflicted:

Unequivocally, yes.  It's just expensive.  I expect the lines clad with two stainless layers to outlive me by a long shot.  On first principles, cookware with a thicker aluminum or copper layer (e.g. Calphalon, Mauviel, etc) should distribute heat even more evenly, but stainless steel is so much easier to care for that it's no contest.  I retired my Calphalon ages ago.  Our copper pots are mostly wall hangers now (except for the egg whisking bowl and mousse molds).

10 hours ago, DonRocks said:

Aside from your opinions on performance, does anyone know if All-Clad is still the same, quality-wise, as it was 20 years ago? Because I really can't imagine better home cookware than this, not that I'm very knowledgeable about home cookware. Is it just as heavy as it used to be?

Quality seems exactly the same to me.  Their inspectors are so picky, that I have a couple of recent seconds where I have yet to identify the defect.  After years of no apparent change, they did make some minor improvements lately.  The newest lines are now etched on the base with their logo and the nominal capacity of the pot.  Their new handle casting has gained an ergonomic finger ledge on the underside, and the helper loops are slightly larger.

10 hours ago, DonRocks said:

If someone has already made up their mind on a specific type of stock pot, automobile, or flannel shirt, I say, "Go for it." If I were buying additional cookware, based on my own limited (or should I say, LTD) experience, I'd head straight for All-Clad unless I discover an iron-clad :) reason not to - that's why I asked if people are still happy with theirs. That said, I probably wouldn't get the LTD again just because I *am* a dishwasher maggot.

I haven't thought about this in a *long* time, but is everything by All-Clad forged? It seems to be in the exact same condition as it was when I bought it, and I can honestly envision a piece of their cookware lasting 100 years. So many things in this world - both products and people - are nothing but hyped-up names that are hollow in the middle; All-Clad is the real deal.

Although all aluminum-core All-Clad exposes a small amount of aluminum at the cut edge of the pot, the LTD and LTD2 lines expose an entire aluminum exterior, which is why they're not dishwasher-safe.  Too much reactive surface area.  Ditto the copper lines.

Forged?  No, the pots are not forged.  All-Clad was based on the founder's patent for roll-bonded metal laminates, which completely obviates the need for forge-welding dissimilar metals, and their steel layers are supplied to them already rolled and homogeneous.  Technically, the pots are stamped.

  • Like 1
Link to comment
Share on other sites

On 4/27/2016 at 7:21 AM, DC Deb said:

I have added more pans since then and you can tell the difference. Some newer pans and most utensils are made in China and finished in PA.  It's interesting to see how the logo has gotten more prominent over the years.

From their website:

"The innovative, high-performance bonded cookware that All-Clad is known for is handcrafted in the USA by American artisans using American steel. Non-bonded cookware, electrics and accessories originate elsewhere." 

On 4/27/2016 at 9:10 AM, ol_ironstomach said:

Forged?  No, the pots are not forged.  All-Clad was based on the founder's patent for roll-bonded metal laminates, which completely obviates the need for forge-welding dissimilar metals, and their steel layers are supplied to them already rolled and homogeneous.  Technically, the pots are stamped.

Is there an explanation of this anywhere, preferably with visuals? I can't picture it (are the metals stamped while in a malleable (fluid) state, presumably while still being hot?) 

There used to be an interesting exhibit on the ground floor of the Smithsonian Museum of Natural History - right by one of the portals - showing the effects of various stressors on materials (tensile (pulling) forces, compressive (pushing) forces, torsion (twisting), etc.) - the exhibit isn't modern at all, but it's very interesting, and viewable in just a few minutes. You'll see it on the ground floor, center area - just look around for the buckled piece of metal.

Link to comment
Share on other sites

I still have not pulled the trigger on another 8 quart (or larger) stock pot from All-Clad. I will probably do so later this year in the fall. I may also replace a few smaller sauce pans at the same time. What I have discovered is that I rarely use the Cuisinart stock pots anymore. I mainly use them when I have a lot of pots in the over, on the cooktop because of a big or complicated meal I am preparing. But for day in and day out use and access, I always, always go for any clean and available All-Clad that I have in my repertoire. I am actually annoyed with myself for not going the extra $$$ to get the all clad roasting pan. The one I have is fine, but I really do not like its performance on the cooktop for wen I am making a gravy in the pan after coming out of the wall oven. Ah well. If I ever upgrade things, I always have nieces and nephews to help out getting set up in their own places as they do that.

Link to comment
Share on other sites

I love my All-Clad and I've been using them for almost 20 years.  You can beat the crap out of them and they keep on ticking.  I've used their pans on gas and electric stove tops, on open fire (fire pit) and a gas bbq/grill. 

The Williams & Sonoma at Leesburg Outlet sometimes has good deals (not as good as they use to, they use to sell All-Clad that might have one scratch on it for deep discounts).  TJ Maxx or Marshalls usually have mix and match pieces for decent prices, but depends on what they have in stock. 

 

Link to comment
Share on other sites

If you're looking for a rare opportunity to buy All-Clad at a 20% discount, today (30 April) is their event supporting https://www.nokidhungry.org/. Donate $25 and receive 20% off everything in the store, without exclusion.

As I mentioned in the Events forum, Bryan Voltaggio is appearing at the Tysons Galleria store from 12-2 in support of this event.

(My wife works for WS, and I'm mentioning this only to support the event)

Link to comment
Share on other sites

On 4/27/2016 at 11:20 AM, Bart said:

So where is the best place to buy these things nowadays?  Are the Leesburg outlets still the best bet?

It can't hurt to use Amazon as a baseline, and call over to Leesburg - that will take a total of five minutes.

Link to comment
Share on other sites

On ‎3‎/‎6‎/‎2015 at 5:20 AM, porcupine said:

I replaced my Reverware with All-Clad (just the basic line) in the winter of 1998.  Granted I'm fanatical about treating them right (they never go into the dishwasher), but still they perform flawlessly, as well as they did 17 years ago, and I don't expect I will ever need to replace them.  I use the 8 qt pot several times a week, for pasta, blanching vegetables, stocks, soups, stews, braises that start on the stove and finish in the oven, just about anything I make in quantity...  it may be an indulgence but you can't go wrong.

I've been using All-Clad since 1978, when I purchased a 4-quart and 2-quart saucepan and a 3-quart sauté pan.  They were all MasterChef models, and after 38 years they are still doing service in my kitchen.  Over the years I purchased some skillets, most recently the new MasterChef (MC2) 12-inch skillet, which has a nice, thick aluminum core and outer layer because I wanted the extra thickness for more even heating. 

I've also got a couple of the newer D5 pans, one of which is a 1½ quart saucepan which is used several times a day and lives on my stove top.  The other is a D5 8-quart soup pot which I picked up at Williams-Sonoma for $200 when it was on sale about a year ago.  This is a great pot, and it does double duty as a Dutch oven.  I highly recommend the D5 line and the new MC2 pots ... mine have been excellent in all circumstances.

Link to comment
Share on other sites

On 4/26/2016 at 9:14 AM, DonRocks said:

From their website:

"The innovative, high-performance bonded cookware that All-Clad is known for is handcrafted in the USA by American artisans using American steel. Non-bonded cookware, electrics and accessories originate elsewhere." 

Is there an explanation of this anywhere, preferably with visuals? I can't picture it (are the metals stamped while in a malleable (fluid) state, presumably while still being hot?) 

https://youtu.be/i1Ju63S4JfI

Link to comment
Share on other sites

So I'm lazy and pretty much have always cooked with at least some non-stick assistance in my pots and pans. I'm getting skeeved out by our burn rate through cheap non-stick pans, though, and am thinking of going big and getting the All-Clad 12-inch stainless frying pan, but am worried about learning to cooking on stainless (the sticking!!). Any tips, tricks, testimonials, or literature I should check out before taking the leap? Should I do it? What say ye?

Link to comment
Share on other sites

3 hours ago, Sundae in the Park said:

So I'm lazy and pretty much have always cooked with at least some non-stick assistance in my pots and pans. I'm getting skeeved out by our burn rate through cheap non-stick pans, though, and am thinking of going big and getting the All-Clad 12-inch stainless frying pan, but am worried about learning to cooking on stainless (the sticking!!). Any tips, tricks, testimonials, or literature I should check out before taking the leap? Should I do it? What say ye?

We use ours every day.  A little butter or oil prevents major sticking.  If you don't leave it out all night and wash it before you go to bed you should not have a problem.  Never had a mess a Scotch-Brite sponge couldn't handle.  I don't recall ever having to use Brillo or SOS on this (not sure that would be good for the pan).

Link to comment
Share on other sites

6 hours ago, dcs said:

We use ours every day.  A little butter or oil prevents major sticking.  If you don't leave it out all night and wash it before you go to bed you should not have a problem.  Never had a mess a Scotch-Brite sponge couldn't handle.  I don't recall ever having to use Brillo or SOS on this (not sure that would be good for the pan).

I've been using a Scotch-Brite pad with Bon Ami on my All-Clad when required; I've had the pans for over 20 years. Absolutely no damage to them whatsoever. I expect that they will last the rest of my life. 

Sundae, you might be pleasantly surprised by the quality of browning; I wouldn't worry about burning. It happens sometimes, of course, but a good overnight soak followed by the above treatment has always worked. 

Link to comment
Share on other sites

I love all-clad. We have their (now-defunct?) masterchef series that we got on the cheap on Ebay almost 20 years ago. Sticking is still a possibility and you need to manage. I've used brillo pads on mine to no ill effects believe it or not. Anyway, I still keep a higher end non-stick pan on hand for a handful of pain in the ass situations (as in, fish skin) you do not want to screw around with sticking.

Link to comment
Share on other sites

On 11/20/2018 at 10:18 PM, Sundae in the Park said:

So I'm lazy and pretty much have always cooked with at least some non-stick assistance in my pots and pans. I'm getting skeeved out by our burn rate through cheap non-stick pans, though, and am thinking of going big and getting the All-Clad 12-inch stainless frying pan, but am worried about learning to cooking on stainless (the sticking!!). Any tips, tricks, testimonials, or literature I should check out before taking the leap? Should I do it? What say ye?

I got it! It's sooooooo shiny. Can't wait to try it out.

  • Like 1
Link to comment
Share on other sites

On 12/28/2018 at 2:04 PM, Sundae in the Park said:

Sure, this story on the Bar Keeper's Friend website is a promotional entry, but it is still hilarious/awesome and that is the same pan I just bought, looking so very shiny and new after a good scrub! So...I think I'll be getting some. Well played.

Hahahhahhaha, I applaud Sandy, and I do love me some Bar Keeper's Friend, it is a staple in my pantry.

Link to comment
Share on other sites

7 hours ago, dcs said:

Do you use the powder or liquid?  I have never tried this product and was thinking of getting some.

I have had both, but I prefer the powder for dishes, sinks, bathtub, etc.  It is like a more mild chemical version of Comet that you can use in more places- if you look up the cleaning uses online there are a lot, some I haven't tried.  The liquid can be handy in the bathroom and shower, and on SS and silver, but honestly, I think the real cleaning power is the powder and would get that one, you can use it in many of the same places and I think the powder just cleans a bit better, it's just sometimes can be a little harder to apply to things like the fridge than a squirt of liquid stuff.  But I actually got a reusable cloth set that cleans the appliances really well using just water, and when they get dirty you can wash them, so I have been using those for the fronts of the appliances.  

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

8 hours ago, Al Dente said:

I lost custody of my All Clad pots and pans in the divorce.   :(   They were wedding gifts.

It happens... replacing them is cheaper than fighting over them!  Makes you wish you found one on the street in a trash bin that just needed cleaned!

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...