*****Products Featured in This Video***** Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases. All-Clad D3: amzn.to/3YSCnhZ (Amazon) All-Clad D5: amzn.to/3XdiRM1 (Amazon) All-Clad Copper Core: amzn.to/3MalpnE (Amazon) All-Clad HA1 Collection: amzn.to/3yMXDLy (Amazon) All-Clad Essentials Collection: amzn.to/3YRbb3h (Amazon) All-Clad FusionTec Collection: amzn.to/3YRnU5T (Amazon) Read the full guide for more details: prudentreviews.com/best-all-clad-cookware/ Want to know when All-Clad goes on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/
Thank you for the very informative and helpful review -- nicely done! I learned a lot, and, I'm someone who knows a fair amount about cookware, in general, and, All-Clad, specifically. All-Clad really is a great American entrepreneurial/manufacturing success story. John Ulum, the company's founder, was an industrial metallurgist and home cook who created the exact type of cookware that he wanted to use, but, which didn't yet exist. I own pieces from the D3, D5, C4 (copper exterior, 4-layer ply), Thomas Keller (discontinued; features copper core sauce pans, saucier and saute/sauteuse; D5 for the others) and Copper Core lines. One thing that I didn't know about D5 at the time I had bought it is that it's slower to react to stove burner changes than D3, because the stainless steel interior layers slow heat absorption. From personal experience and reading articles online, D5 basically is slower to heat up and slower to cool down than D3, but, it retains heat longer. Which means that D5 is best used, in my opinion, for braising and deep-frying, two applications where the pan's/pot's reaction to gas/electric/induction burner changes isn't as important as maintaining an even temperature via longer heat retention. For sauces and sauteeing, where you want the pan/pot to be more nimble and react quickly to burner power changes, you're better off with D3 or Copper Core. My favorite piece from All-Clad is the Thomas Keller 5-quart saute pan (called a "sauteuse"), made with copper sandwiched between stainless steel. It's deep enough to use to make risotto and stews, but, can also double as a saute or frying pan. This pan is still available from Williams-Sonoma, re-branded as "All-Clad Collective," and, featuring SS/Aluminum/SS tri-ply construction, instead of copper tri-ply.
I have a combo of the copper core and HA1 in my kitchen. Both are very good. I've had several D3 non-stick which were absolutely terrible. HA1 is the best non-stick I've used - including the highly rate OXO brand that has been reviewed/recommended on other channels. Great video.
Great video on all the All-Clad cookware options and collections Andrew. This is the video I've been waiting for a long time. After purchasing 7, different Demeyere 5-ply and industry cookware. I am not happy with the weight and discoloration of my Demeyere, cookware. I am going back to All-Clad (1996) D3 cookware. But, after seeing this video I am going to buy the Everyday D3, cookware. That handle looks very comfortable.
D3 Everyday is a great choice. I included it in my Best Stainless Steel Cookware video of you want to learn more ruclips.net/video/u3P5rzNTD2s/видео.htmlsi=xnxFL2iSgEU7JGwt
I love all my D5 cookware. I just wish they made a saucier and rondeau in D5 (They still sell them in D3 which I’ve considered picking up, but not D5). I like how even the cooking is - it may take a few seconds longer to come to temp or cool down than the D3 due to the extra layers, but I find it slightly more forgiving at times. Regardless All-Clad makes stellar products all around. Used to use one of their anodized aluminum pans which cooked incredibly well compared to other “non-stick” pan, but I do worry about how safe cooking on non-stick &/or anodized aluminum really is so got them out of my kitchen and now mainly use stainless. Considering picking up a carbon steel pan just for french roll style omelettes which seems to be the only thing I can’t really perfect in a stainless pan…
I'm opportunistic, so I pieced together my Franken-Clad set when I saw big discounts on pieces. My absolute core cookware (outside of a dutch oven, and a cast iron skillet) are 2 and 3 quart saucepans, an 8 quart stock pot and a 10-12 inch skillet. My skillet and stock pot are D5, my 2 quart saucepan is D3 and my 3 quart saucepan is copper core, hah. I'm missing out on that full set aesthetic, but I really enjoy cooking with every single one of these pieces. I started with just the skillet and thought that's all I would need, since I had an okay-ish functional cookware set, but I was instantly hooked and had to just toss out the old and work in the new! Great video! Thanks for going over all the differences between the sets, I wasn't even aware of the graphite set!
I've had my D3 pans for over 20 years and they are still in great shape. Yes, the edges are a little sharp from 2 decades of going in the dishwasher, but it's a minimal imperfection that doesn't affect their performance. I've gotten my money's worth over and over again and, since these pans are practically indestructible, I'll have them for many more years. Invest in good, quality cookware and you won't have to replace it every few years. The only pans I replace every 2-3 years are my non-stick pans and I don't buy super expensive ones. These days, I'm loving my Misen non-stick pans. No more All-Clad non-stick for me. They're good pans, but every non-stick pan has a limited lifespan. They only change I might make to my pans is investing in a copper-core pan as a splurge. Normally my splurges are Le Creuset, but maybe there will be some copper under the Christmas tree this year.
Thanks for the rundown. Another drawback to Essentials: They don’t appear to sell a single pan, the smallest set is two skillets. I cook primarily with copper, stainless or cast iron, but would like one good nonstick for the occasional recipe that really benefits from it. I don’t want to spend for two pans, or to find storage for one I won’t use.
I've worked with All-Clad before. My home cookware is Belgique, which is no longer manufactured. Thirty years and it does well for me. It has a steel/aluminum clad bottom that is very heavy and the side walls are thick. I have a few pieces that I want to buy and the brand is called Valor. Only available from restaurant supply stores and websites. It feels like my current cookware and I liked cooking on it at the hotel.
@@activistgranny2.066 I found some at the Goodwill and on ebay. I ended up buying some Cusinart chef's classic. For big pots and pans, I will go with what is at the restaurant store. The best cookware sets are what you create. Belgique is most of mine.
Bought a D3 Everyday 10.5 inch (the outer diameter is actually 11 and a quarter), arrived with a wobble. Returned it in-store, checked out their other pans and all D3 Everydays regardless of size had a wobble (turns out mine had actually been not as bad..!) while the regular D3s were flat. Must be an issue with that batch or product line in general but i was very surprised. This was in Mississauga Canada just a couple of days ago. Opted for a Misen 10 inch pan instead.
I have All-Clad HA1 skillets, two of them. And Induction. I enjoy them over the long term I've had them, but agree about the handles, but can deal with that.
Great idea for a comparison and well done. I'm curious why you chose to point out the weight difference with Copper and Graphite but not with D5. For me, the weight of D5 vs D3 is a big reason I choose D3, especially for large skillets or pouring from saucepans with one hand. As for G5, I heard that a drawback is heat retention -- drop a cold steak in a hot G5 pan and the temp crashes.
Good question. The weight difference between D3 and D5 isn’t major - at lease with the pieces I’ve weighed. For example, the D3 12 inch fry pan is 2.8 pounds and the D5 is 3.2. But I still probably should have mentioned it. Good call on G5 - it doesn’t retain heat as well as some of the heavier collections. It’s strength is responsiveness, not retention.
@@PrudentReviews That's interesting because I thought the weight difference w D5 was greater (though nearly 1/2 lb. isn't nothing). I thought they even added helper handles to some of them for that reason.
@@quakerwildcat you might be confusing D5 with Copper Core. Copper Core is much heavier since copper is denser than the aluminum core on D3 pans. The 12-inch Copper Core pan has a helper handle to help with the extra weight. The 12-inch D5 and D3 pans don't have a helper handle. That said, there's a chance that the difference in weigh between D3 and D5 varies by piece, but the 12-inch D5 fry pan I measured is 1/4 of a pound heavier than D3. Here is a clip of me weighing D3, D5, and Copper Core ruclips.net/video/Z1IlebodD-4/видео.html
*Copper Core - those two aluminum layers are not thick enough nor designed to be heat conductors. They only serve as binders to hold the copper (0.9mm) to steel more securely. They look nice and I own a few pieces but save your money and upgrade to 2mm (or thicker) french copper. Preferably, try to find brand new old stock Master Chef (MC2) or LTD (LTD2). Otherwise, I would only recommend buying the exclusive Crate & Barrel "Curated" line or the base Tri-ply. I've been buying and using All-Clad for over 20 yrs. Good Luck!
The problem with those French-style copper exterior pans is that they tarnish easily and they aren't as physically durable as stainless steel. I think Copper Core is a great product line with a brilliant conceptual foundation that brings tangible benefits to the table -- you get the benefit of the quick conductivity reaction of copper, but, without the tarnished appearance and durability worries with regard to the exterior. And, I guarantee that most home chefs are not going to notice the minor differences in conductivity speed between Copper Core and a French-style copper exterior/stainless interior pan. All-Clad did manufacture the copper exterior C2 and C4 lines, but, those have been discontinued.
@@alancats What I meant to communicate is that the copper core in All-Clad is less that 1mm thick. Therefore I feel that this line is pointless and overpriced. Mostly overpriced. But, you're right that most home chefs are muppets and wouldn't know the difference in performance. And I do prefer the stainless exteriors for those exact reasons as well as I think they're prettier in appearance. The copper layer on the C2 & C4 was paper thin. Cheers.
Am i the only one who cant stand All Clad handles. The handles always cause the pan to rotate in my hand, i almost spilled a shit ton of hot oil on the ground because of this when i was frying. Thats what sold me on Madein cookware, the handles are flat which i prefer and the angle is low which is perfect for the oven
Only real cooks will understand and like All clad Handles. The deep handle is the best on the market. It allows you to grip the pan securely with a towel. You should not be in the habit of handling cooking pans without kitchen towels. If you try it again with one in your hand using the thumb grip you will understand. When not using a towel you would want to hold closer to the actual pan where the notch is on the bottom of the handle.
I explain the differences in this video. The good news is that both are great options. All-Clad D3 vs D5: Is the D5 Collection Worth the Higher Price? ruclips.net/video/Il-Oq6WyiIs/видео.html
No all clad set is the best - because each one has something the others don't and the other way around. Get one set that has most of the pieces you need and buy the rest separately.
*****Products Featured in This Video*****
Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
All-Clad D3: amzn.to/3YSCnhZ (Amazon)
All-Clad D5: amzn.to/3XdiRM1 (Amazon)
All-Clad Copper Core: amzn.to/3MalpnE (Amazon)
All-Clad HA1 Collection: amzn.to/3yMXDLy (Amazon)
All-Clad Essentials Collection: amzn.to/3YRbb3h (Amazon)
All-Clad FusionTec Collection: amzn.to/3YRnU5T (Amazon)
Read the full guide for more details: prudentreviews.com/best-all-clad-cookware/
Want to know when All-Clad goes on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/
I got mines in 2008 and it's the brushed one. It's 2023 and it's still as new. I love my All-Clad.
That’s why All-Clad is still a top brand after all these years - they last!
Love my All-Clad D-3 along with my Cast Iron skillets
That’s a great combo!
Thank you for the very informative and helpful review -- nicely done! I learned a lot, and, I'm someone who knows a fair amount about cookware, in general, and, All-Clad, specifically.
All-Clad really is a great American entrepreneurial/manufacturing success story. John Ulum, the company's founder, was an industrial metallurgist and home cook who created the exact type of cookware that he wanted to use, but, which didn't yet exist. I own pieces from the D3, D5, C4 (copper exterior, 4-layer ply), Thomas Keller (discontinued; features copper core sauce pans, saucier and saute/sauteuse; D5 for the others) and Copper Core lines. One thing that I didn't know about D5 at the time I had bought it is that it's slower to react to stove burner changes than D3, because the stainless steel interior layers slow heat absorption. From personal experience and reading articles online, D5 basically is slower to heat up and slower to cool down than D3, but, it retains heat longer. Which means that D5 is best used, in my opinion, for braising and deep-frying, two applications where the pan's/pot's reaction to gas/electric/induction burner changes isn't as important as maintaining an even temperature via longer heat retention. For sauces and sauteeing, where you want the pan/pot to be more nimble and react quickly to burner power changes, you're better off with D3 or Copper Core.
My favorite piece from All-Clad is the Thomas Keller 5-quart saute pan (called a "sauteuse"), made with copper sandwiched between stainless steel. It's deep enough to use to make risotto and stews, but, can also double as a saute or frying pan. This pan is still available from Williams-Sonoma, re-branded as "All-Clad Collective," and, featuring SS/Aluminum/SS tri-ply construction, instead of copper tri-ply.
I have a combo of the copper core and HA1 in my kitchen. Both are very good. I've had several D3 non-stick which were absolutely terrible. HA1 is the best non-stick I've used - including the highly rate OXO brand that has been reviewed/recommended on other channels. Great video.
Great video on all the All-Clad cookware options and collections Andrew. This is the video I've been waiting for a long time. After purchasing 7, different Demeyere 5-ply and industry cookware. I am not happy with the weight and discoloration of my Demeyere, cookware. I am going back to All-Clad (1996) D3 cookware. But, after seeing this video I am going to buy the Everyday D3, cookware. That handle looks very comfortable.
D3 Everyday is a great choice. I included it in my Best Stainless Steel Cookware video of you want to learn more ruclips.net/video/u3P5rzNTD2s/видео.htmlsi=xnxFL2iSgEU7JGwt
I love all my D5 cookware. I just wish they made a saucier and rondeau in D5 (They still sell them in D3 which I’ve considered picking up, but not D5). I like how even the cooking is - it may take a few seconds longer to come to temp or cool down than the D3 due to the extra layers, but I find it slightly more forgiving at times. Regardless All-Clad makes stellar products all around. Used to use one of their anodized aluminum pans which cooked incredibly well compared to other “non-stick” pan, but I do worry about how safe cooking on non-stick &/or anodized aluminum really is so got them out of my kitchen and now mainly use stainless. Considering picking up a carbon steel pan just for french roll style omelettes which seems to be the only thing I can’t really perfect in a stainless pan…
I'm opportunistic, so I pieced together my Franken-Clad set when I saw big discounts on pieces. My absolute core cookware (outside of a dutch oven, and a cast iron skillet) are 2 and 3 quart saucepans, an 8 quart stock pot and a 10-12 inch skillet. My skillet and stock pot are D5, my 2 quart saucepan is D3 and my 3 quart saucepan is copper core, hah. I'm missing out on that full set aesthetic, but I really enjoy cooking with every single one of these pieces.
I started with just the skillet and thought that's all I would need, since I had an okay-ish functional cookware set, but I was instantly hooked and had to just toss out the old and work in the new!
Great video! Thanks for going over all the differences between the sets, I wasn't even aware of the graphite set!
G5 Graphite Core is the newest and they haven’t marketed it heavily yet. It’s awesome if you’re looking for lightweight fast-heating pans.
I've had my D3 pans for over 20 years and they are still in great shape. Yes, the edges are a little sharp from 2 decades of going in the dishwasher, but it's a minimal imperfection that doesn't affect their performance. I've gotten my money's worth over and over again and, since these pans are practically indestructible, I'll have them for many more years. Invest in good, quality cookware and you won't have to replace it every few years. The only pans I replace every 2-3 years are my non-stick pans and I don't buy super expensive ones. These days, I'm loving my Misen non-stick pans. No more All-Clad non-stick for me. They're good pans, but every non-stick pan has a limited lifespan. They only change I might make to my pans is investing in a copper-core pan as a splurge. Normally my splurges are Le Creuset, but maybe there will be some copper under the Christmas tree this year.
Thanks for the rundown. Another drawback to Essentials: They don’t appear to sell a single pan, the smallest set is two skillets. I cook primarily with copper, stainless or cast iron, but would like one good nonstick for the occasional recipe that really benefits from it. I don’t want to spend for two pans, or to find storage for one I won’t use.
I've worked with All-Clad before. My home cookware is Belgique, which is no longer manufactured. Thirty years and it does well for me. It has a steel/aluminum clad bottom that is very heavy and the side walls are thick. I have a few pieces that I want to buy and the brand is called Valor. Only available from restaurant supply stores and websites. It feels like my current cookware and I liked cooking on it at the hotel.
I love my Belgique cookware. I use it more than my All Clad most days. I have some huge stock pots I got on clearance from Macy's.
@@activistgranny2.066 I found some at the Goodwill and on ebay. I ended up buying some Cusinart chef's classic. For big pots and pans, I will go with what is at the restaurant store. The best cookware sets are what you create. Belgique is most of mine.
Thanks for your hard work
Bought a D3 Everyday 10.5 inch (the outer diameter is actually 11 and a quarter), arrived with a wobble. Returned it in-store, checked out their other pans and all D3 Everydays regardless of size had a wobble (turns out mine had actually been not as bad..!) while the regular D3s were flat. Must be an issue with that batch or product line in general but i was very surprised. This was in Mississauga Canada just a couple of days ago. Opted for a Misen 10 inch pan instead.
The all wobble, because they go flat on the electric stovetop when they heat up
I have the D5 TK. Best handles imo.
great review, very helpful. Thank you.
I have All-Clad HA1 skillets, two of them. And Induction. I enjoy them over the long term I've had them, but agree about the handles, but can deal with that.
Great idea for a comparison and well done. I'm curious why you chose to point out the weight difference with Copper and Graphite but not with D5. For me, the weight of D5 vs D3 is a big reason I choose D3, especially for large skillets or pouring from saucepans with one hand.
As for G5, I heard that a drawback is heat retention -- drop a cold steak in a hot G5 pan and the temp crashes.
Good question. The weight difference between D3 and D5 isn’t major - at lease with the pieces I’ve weighed. For example, the D3 12 inch fry pan is 2.8 pounds and the D5 is 3.2. But I still probably should have mentioned it. Good call on G5 - it doesn’t retain heat as well as some of the heavier collections. It’s strength is responsiveness, not retention.
@@PrudentReviews That's interesting because I thought the weight difference w D5 was greater (though nearly 1/2 lb. isn't nothing). I thought they even added helper handles to some of them for that reason.
@@quakerwildcat you might be confusing D5 with Copper Core. Copper Core is much heavier since copper is denser than the aluminum core on D3 pans. The 12-inch Copper Core pan has a helper handle to help with the extra weight. The 12-inch D5 and D3 pans don't have a helper handle. That said, there's a chance that the difference in weigh between D3 and D5 varies by piece, but the 12-inch D5 fry pan I measured is 1/4 of a pound heavier than D3. Here is a clip of me weighing D3, D5, and Copper Core ruclips.net/video/Z1IlebodD-4/видео.html
Great insights. Thanks !
I noticed the HA1 has some scratches. Like you said it’s pfao free so it should be fine. When would you plan to replace it?
In which video you had the result from heating the water and the time it took to get the first boil ? there was a table , it compared different pans
Have you planned to test Fissler's Original Profi Collection?
I have 10 and 12” non stick HA1 and not that happy with them compared to some cheaper ones.
What about Emeril lagasse's all-clad collection?
Im a gear geek and love your reviews!
The graphite looks enticing.
I’m stuck on either D5 or G5.
Does anyone know if the lids between the D3 and D3 every day are interchangeable?
*Copper Core - those two aluminum layers are not thick enough nor designed to be heat conductors. They only serve as binders to hold the copper (0.9mm) to steel more securely. They look nice and I own a few pieces but save your money and upgrade to 2mm (or thicker) french copper. Preferably, try to find brand new old stock Master Chef (MC2) or LTD (LTD2). Otherwise, I would only recommend buying the exclusive Crate & Barrel "Curated" line or the base Tri-ply. I've been buying and using All-Clad for over 20 yrs. Good Luck!
The problem with those French-style copper exterior pans is that they tarnish easily and they aren't as physically durable as stainless steel. I think Copper Core is a great product line with a brilliant conceptual foundation that brings tangible benefits to the table -- you get the benefit of the quick conductivity reaction of copper, but, without the tarnished appearance and durability worries with regard to the exterior. And, I guarantee that most home chefs are not going to notice the minor differences in conductivity speed between Copper Core and a French-style copper exterior/stainless interior pan. All-Clad did manufacture the copper exterior C2 and C4 lines, but, those have been discontinued.
@@alancats What I meant to communicate is that the copper core in All-Clad is less that 1mm thick. Therefore I feel that this line is pointless and overpriced. Mostly overpriced. But, you're right that most home chefs are muppets and wouldn't know the difference in performance. And I do prefer the stainless exteriors for those exact reasons as well as I think they're prettier in appearance. The copper layer on the C2 & C4 was paper thin. Cheers.
I'm looking at the All-Clad and lets hear what you gotta say....
Am i the only one who cant stand All Clad handles. The handles always cause the pan to rotate in my hand, i almost spilled a shit ton of hot oil on the ground because of this when i was frying. Thats what sold me on Madein cookware, the handles are flat which i prefer and the angle is low which is perfect for the oven
Only real cooks will understand and like All clad Handles. The deep handle is the best on the market. It allows you to grip the pan securely with a towel. You should not be in the habit of handling cooking pans without kitchen towels. If you try it again with one in your hand using the thumb grip you will understand. When not using a towel you would want to hold closer to the actual pan where the notch is on the bottom of the handle.
What's your take on Edenberg cookware. They're affordable but are they worth it?
I have not tried it so no opinion
Please help me I’m a man no idea about kitchen / food , I want to buy a good set to my wife , help me with this d3 or d5 ?
I explain the differences in this video. The good news is that both are great options. All-Clad D3 vs D5: Is the D5 Collection Worth the Higher Price?
ruclips.net/video/Il-Oq6WyiIs/видео.html
What do you think about granite cookware?
In my experience the people who complain about the All Clad handles, generally don’t cook.
you should review d3 nonstick
👍👍👍👍👍
No all clad set is the best - because each one has something the others don't and the other way around. Get one set that has most of the pieces you need and buy the rest separately.
Why buy a set? Buy the best of each type of piece you need.
I HATE THAT HANDLE!!! 😩