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Set includes a 10-inch fry pan, 2-quart covered saucepan with lid, 3-quart covered sauté pan, 3-quart covered casserole pan, 6-quart covered stockpot.
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Technical Details
- Set includes 2-quart covered saucepan, 3-quart covered saute pan, 10-inch fry pan, 3-quart covered casserole pan, 6-quart covered stockpot- Three-ply: stainless-steel layers sandwich pure aluminum core for even heating
- Comfortable lid and stay-cool pan handles riveted for strength
- Dishwasher safe, but hand washing recommended
- Lifetime warranty against defects
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By M. J Lane (USA)
I'll start off with the positives:
The pans cook more evenly than my Calphalon pans. Not much more evenly but a little bit. That does pay off over time because I can get a more even browning at the edges of the pan.
The set looks visually very appealing from a distance. I also was willing to pay extra to get a set that was not only made in the USA but used USA sourced metal.
Those are the positives but the negatives really add up:
First off the edges of the pans look "semi finished" where the cooking surface meets the lip. It looks like shoddy workmanship even though, so far, it doesn't seem to effect performance.
When I cleaned the pans and then rubbed the cooking surface down with olive oil I got a black residue on the paper towel. I got the same thing for each and every pot/pan. The only advice that All-clad can give me is to box them up and ship then back for inspection (at my own expense). Fortunately after a few more cleanings the residue is gone but I'm left wondering what it was (web searches proved fruitless).
The handles are poorly designed and transmit heat from the pot/pan far too easily. In this respect this set is very much inferior to my Calpahlon set.
The lids are VERY thin and do a poor job at retaining heat inside the cooking area.
In retrospect I'd love to pack up the whole thing and send it back. I'm particularly concerned about what the black residue was that was contaminating the cooking surface (even though it appears to be gone). I paid extra because I wanted to get a product made here that I can trust. I feel like I could have saved 400 with the Emeril set and gotten the same level of quality (maybe better).
By B&B keeper (beautiful Monadnock region of NH)
I have been cooking for a long time, I'm 51 and my life is about food.
I purchased my first All Clad pots 10 or 15 years ago after my old set of Revere Ware lost their handles. Yes, these pots probably heat evenly, not really sure about some of those details. My rock solid reason for investing in these pots (they are certainly an investment) is that they are invincible. I have used pots in the past that if you burn something in them (and I mean the kind of burning that you walked away, forgot and came back to a black mess that is near impossible to get off) you might as well throw the pot away. Not so with All Clad. It still isn't easy to bring them back but simmering with baking soda and water will do most of the loosening and then a final polish with Bar Keeper and they look almost as good as new. Love my All Clad. These are definitely a life time investment - no chance these handles will be falling off. I'm now excited to make these the first gift I buy for my son who is moving into his own apartment.
By Lorraine Daley (Philadelphia, PA United States)
This cookware is worth its weight in gold. I cannot say enough positive things.
It is beautiful, wonderful heat distribution and the food tastes better!
You will not regret this investment.
By phyl
These are beautiful pots! I caught the set at a really great price, which is hard to find for All Clad, after browsing a lot on Amazon and other websites. The price went up the very next day so I was lucky. It would have been nice to have a small 1 or 1.5 quart saucepan in the set, but it was a great deal for 9 pieces of All Clad. Thanks Amazon!
By New England Yankee (Northern New England)
Having owned or used all sorts of cookware over the years, including Wearever (the original heavy aluminum stuff from 50-60 years ago), copper, cast iron (enamelled and not), Cuisinart, KitchenAid, Revereware, Farberware, Corning & Pyrex (glass), odd pieces from All-Clad's direct competitors, and a host of others, my wife and I can say with complete confidence that All-Clad is the best of the high-quality stainless steel, multi-ply, all-purpose cookware.
That's a lot of qualifiers for the All-Clad! ... But the qualifiers are important! We use the All-Clad pots every single day. We also regularly use a non-stick electric skillet and various non-stick frying pans, a lovely copper and ceramic double boiler, a 20 quart stainless restaurant supply brazier (non multi-ply), a Romertopf clay pot, a very large beaten-steel wok, the aforementioned cast iron and glass pots, large single-ply stockpots, a couple of enamelled tinware pots, and various other specialty items. What's been tossed or passed down is the collection of general purpose cookware the All-Clad replaced several years ago.
So the complaints in these reviews about the All-Clad pots not filling every need is perfectly true, but also 100% applicable to any other general purpose pot, of any construction, and by any company. They should also not affect the ratings - these are intended to be general use cookware, and fulfill that purpose admirably. Look at them in that light, and know also that All-Clad is consistently rated as THE best cookware in professional reviews, even by reviewers who will then turn around and recommend something entirely different for some specialty purpose! There is no conflict in that whatsoever!
Compromises are many. Stainless does not heat as well or as evenly as aluminum or copper. It is relatively expensive, at least for a quality stainless alloy, and All-Clad uses a top-line alloy. It is far more expensive than aluminum, which also performs better. Riveted handles are exceptionally strong, but make the pot a bit harder to clean. Highly polished surfaces are hard to maintain.
The benefits are many too, versus other materials. Less cost by far than copper. Easier to clear by far than copper. Far more durable than aluminum. Stainless is the easiest to keep sanitary. It is chemically neutral. Stainless does not corrode. Is is hard to pit (don't leave chlorinated water standing in stainless, however). It can be cleaned of scorches and burned-on material as well as food stains to as-new, if desired, and can be cleaned with substances that would destroy other pots (e.g., caustic, acids). From a brand perspective, the All-Clad pots work as an ensemble, with many lids, inserts, and other set paraphenalia in common from pot to pot. All-Clad stainless is induction-ready. When cooking with induction, performance differences among pots becomes a footnote.
Our choice of the all stainless, aluminum core version of the All-Clad pots was based on several things. First and foremost was general purpose need - everyday cookware that is known to work well and doesn't present any unusual issues in cooking or care. We prefer the stainless exterior to the version with the stainless interior and aluminum exterior. Although the aluminum exterior pots perform better, aluminum simply doesn't hold up - it dings, scrapes, deforms, pits, corrodes, and eventually turns into a mess. That may take many years, but our choice was to purchase pots once (and once only). We long ago abandoned maintaining the high polish. It just isn't necessary. While we never use steel wool on our cookware, we don't hesitate to use the milder green scrubbies or Bar Keeper's Friend on the All-Clad pots, which have acquired a brushed appearance over the years. The pot handles stay cool (the lid handles do not, unfortunately). We toss them into the dishwasher all the time, depending on what was cooked in them, and it works great. We don't worry about the odd stain. After a few uses, any stains disappear or can be removed with a chemical cleaner. Ours have been heavily used, occasionally (accidently) abused, scorched and burned here and there, are used on stovetop, in the oven, on grills, and who knows where else. No deformation, no delamination, not even a lid dent.
Although we bought the aluminum core pots because of cost, our choice in All-Clad would be the stainless in and out with copper core first for best performance (but pricey), the stainless in and out with aluminum core second, and, frankly, would never buy the aluminum exterior version.
Fully deserving of their reputation.
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