Shel_B

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

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.