Greetings, Amazon is emailing you because our records indicate that you may have purchased All-Clad D3, D5, or LTD Cookware (the “Cookware”) from January 1, 2015 to July 29, 2022. A settlement has been reached in a class action lawsuit against All-Clad Metalcrafters, LLC and Groupe SEB USA, Inc. (“Defendants”), In re All-Clad Metalcrafters, LLC, Cookware Marketing and Sales Practice Litigation, MDL No. 2988, Master Case No. 2:21-mc-491-NR, pending in the United States District Court for the Western District of Pennsylvania. Plaintiffs allege that between 2015 and 2022, All-Clad advertised the Cookware as being “dishwasher safe;” however, when cleaned in the dishwasher, the Cookware may develop sharp edges along the rim (the “Sharp Edges” issue). All-Clad and Groupe SEB deny these allegations. Under the Settlement, Defendants have agreed to create a Settlement Fund of up to $4,000,000.00 for the benefit of Settlement Class Members whose Cookware developed “sharp edges.” Under the terms of the Settlement Agreement, Settlement Class Members with Cookware that has “sharp edges” have three options to choose from for each piece of Cookware: (1) exchange the Cookware with like-kind Cookware, plus $75.00; OR (2) exchange the Cookware for dishwasher safe cookware sets; OR (3) exchange the Cookware for a credit of 50% off purchases, up to a total purchase of $1200.00 (up to a $600.00 value) for any products on All-Clad.com. Settlement Class Members with Cookware that does not have “sharp edges” or who previously discarded the Cookware may apply for a credit of 35% off purchases, up to a total purchase of $750.00 (up to a $375.00 value) for any products on All-Clad.com. Separate from the Settlement Fund and Settlement Class benefits, and subject to the Court’s approval, Defendants will pay the cost of Notice and Administration, Service Awards for each Plaintiff up to $2,000.00, and attorneys’ fees and costs up to $2,000,000.00. To determine whether you are a member of the Settlement Class, obtain a copy of the Settlement Agreement, view the full Notice of Settlement approved by the Court, or file a claim, please go to www.Multi-PlyCookwareSettlement.com. Please do not contact Amazon to inquire about the Settlement. You must file a claim by March 27, 2023 to receive benefits under the Settlement. You may exclude yourself from the Settlement Class by mailing a written notice to the Claims Administrator postmarked by December 8, 2022. If you exclude yourself, then you cannot receive a settlement benefit, but you will not be bound by the Settlement. If you do not exclude yourself, then you may object to the Settlement, and you or your lawyer can appear before the Court. Your written objection must be mailed to the Court and attorneys (at the addresses set forth in the Class Notice) postmarked by December 8, 2022. Specific instructions on how to file a claim, exclude yourself from the Settlement, or object are available at www.Multi-PlyCookwareSettlement.com. The Court will hold a final approval hearing on January 26, 2023 at 10:00 a.m., via Zoom link (pawd-uscourts.zoomgov.com/j/1604790167) from the Joseph F. Weis, Jr. U.S. Courthouse, 700 Grant Street, Pittsburgh, PA 15219. At that hearing, the Court will hear timely objections concerning the fairness of the Settlement, decide whether to approve the requested attorneys’ fees and costs, the requested Plaintiffs’ Service Awards, and administration costs. If you have any questions about the Settlement, please go to www.Multi-PlyCookwareSettlement.com, or contact the Claims Administrator at info@Multi-PlyCookwareSettlement.com or by phone at 1-833-611-3044.
In a restaurant setting you usually have a towel in your hand while you using these pans. So the finger grip and concave above the handle are actually amazing attention to detail.
yeah that’s the only example it works out lol.. hey know a lot of their base is home cooks.. so it goes both ways.. but yeah…not dropping it lol Thanks for watching!
@BlackFlag714 a thing called research and being around the all clad community. Over time you get a feel for a brand and see what market they are on. Pros absolutely use all clad, but ALOT of people use them at home.
All-Clads handle was designed for professional chefs by professional chefs. They are the only stainless pans I have ever seen in a commercial kitchen. So when your working a sauté station you always grab pans with a hand towel that is why the handle is the way it is.
Yeah it’s a fairly known fact. I just wish they would have done some like the other all clad handles or a pro series.. that would be nice. Thanks for watching!
@@gazay7777 It honestly isnt a huge deal, until you are tilting it with heavy stuff, for a given time, or are scrubbing it in the sink, and aren’t letting it touch the sink due to scuffing.. after a given time it can dig in.. but just moving it.. not much…
I've never held the handles that far down. When I hold the handles of my D5, the end of the handle rests closer to the bottom of my palm, and I have no trouble emptying a four-quart pan of water holding it with just one hand. As far as eggs sticking, it's all about whether I pre-heat the pan properly and let the eggs cook long enough before flipping. Most of the time the eggs don't stick and slide around just by shaking the pan and I can flip the eggs in the pan without having to use a spatula.
I don’t think anyone is dumb enough to hold the handle from the base.. it’s a pointless design feature.. the handle itself has a bad reputation for being so unergonomic.. All-Clads reason for grip is when you use a towel.. well.. most people just avoid the pan in general due to the handle.. so.. there’s that.. and if that’s the superior design than why doesent everyone else do it… lol
@@AverageReviewsYT I always liked the D5 handle, but I do prefer the Copper-core handles. The handle bump is a stop-slip knob that is supposed to guard against burning your hand.
The heat gets well past the bump.. that’s the problem lol. Using gas and a large flame I’d be worried about being super close to that flame.. assuming u had it cranked all the way up and had the wrong size burner.. even 6” from the flame is toasty.. lol still a great pan though.
@@AverageReviewsYT Fair enough. My Demeyere Atlantis handles have the same problem, but it takes a little longer to get hotter than the D5 because of its 'Y' construction. All-Clad uses cutouts on its Copper-core handles to achieve the same effect. So, All-Clad could use that solution on D5 if it wanted.
If you go watch my Falk review that just came out, I found a pan that’s he best of every world. I fried bacon for over an hour and the handle only ever got too hot to touch about 1/3 way up.. half way and up was cool..
it is impossible to keep scratches off a stainless steel pan the best way to clean is to use either barkeepers friend or commet with a green scouring pad. The scratches will not affect cooking people actually pay extra for the brushed look. The handle is not made for comfort it is made for function. It is designed that way, so it locks into your hand when you grab it whether you have a oven mitt on or possibly wet or slippery hands, it will not rotate in your hand. also the thumb stop is not a guide for you to place your hand. It is there to warn you you are getting too close with your grip. These pans are not made for fashion they are made for function they're not made for everyone.
@@dougprentice1363 just the way I like it.. overcooked to you is just right to a lot of people, we all have our preferences.. crispy.. is a good way to have eggs if you ask me. Thanks for watching!
Walmart where I’m at don’t sell these.. since you know just how my cooking is, what all do I cook and post on social media and please explain how all the other tests were messed up.. because im a bad cook.. and lastly name some of the dishes I have cooked off camera.. since again you know my cooking SOOO well.. and also explain how I decided that this pan deserved a bad review and ultimately gave it a bad review.. I’d love to know,
And I’m glad you noticed that brutalized egg.. in a 1 whole piece and Crispy like most people like it.. man.. I did brutalize it sure it stuck some due to heat control.. but man.. that egg was obliterated in your terms and high at just determine everything about all my cooking.. sure does.. 😆😆
@@AverageReviewsYT they don't sell this brand at wal mart which baffles me as to how you even came across it. LOL you are making a clown of yourself. Clad cookware is used in every professional kitchen the world over and here you are posting your substandard opinions.
@@AverageReviewsYT If your cooking "skills" rival that of a taco bell worker, then yeah I'd say you have no idea what you're talking about. Can't even cook an egg right.
@@johndoe-ek6vl At this time I’m done reading the immature 5th grade level baseless responses. If you keep sending ridiculous messages I won’t be responding or approving them. I other words you will be blocked. I approve or deny every comment on this channel and I will block you from my channel. Please stop.. If you have base to your responses I will gladly approve and respond.
Yeah I have came a long way with eggs since this video lol. As for the handle. There’s several theories for it, the 3 most popular are the towel (which some people still comment issues), your supposed to grip it differently ( Iv done it and it hasn’t stuck.. it’s awkward), and that it’s to help you know which way is up.. either way they are the only manufacturer I have seen use that and I don’t use my all clad very much anymore.. still a treat to use and love it.. but my falk copper skillet takes that cake now lol. All clad themselves I haven’t heard much of a stance on, just professional chefs commenting their opinion, either way it’s a very strong topic of discussion lol.
i was just at TJ Maxx/Home Goods and there were two All Clad D5 Cooper 10in for $130.... The handles on All Clad are not that comfortable or as nice as those on the B1 Nonstick line
Yeah your telling me the handles suck…. I can’t stand them. I believe the copper cores have normal ones.. I actually bought and have wrapped the review up and I upgraded to a 11” falk copper skillet. the review will be out I think soon.. it was a splurge at 300 dollars but u may watch it if you would like.
@@AverageReviewsYT my grandmother had copper cookware i assume she brought in the 1950s or 1960s. She would polish them like 2 times a year if they were not in heavy use when it wasn't a holiday cooking meal get together....By time I was an adult in the mid 80s they were basically not available options in most cookware depts and I think just became popular in the last 5-10yrs after the scare about Teflon being in everyone's body at some tiny level from 50yrs of use.
I like copper, it’s just so damn heavy and expensive lol. I do agree it’s a solid choice if you want a little of each world… regular stainless is a solid way to go so long as u are able or want to learn how to cook well… eggs are something that I won’t cook it stainless. it’s so hard to do, and so temperamental.. I have carbon steel for that, even then I have kind of quit using them and went back to either visions, non stick, or stainless.. I only use non stick for eggs.. everything else I use either stainless or on rare occasion my visions.. the carbon I do use for a heavy hard sear on meats (which I don’t eat much of anymore). my cast iron jsut sits under my stove for looks.. I hate cast iron.
The All-Clad D3, some still have the original design handle which is slightly thinner, longer and there is no knob. I find it comfortable even though people complained so much that they had to re-design it and add then knob but of course you can't satisfy everyone in the world. I'm a chef and all clad is pretty much the best there is. Every time I visited my friend in Canada I invested in few of those and now I've become addicted to them. I have D3 and D5 and for some reason I prefer the 3 ply. You really don't need the D5 unless you are a pro but as far as performance they are both at the same level so there's no need to spend extra.
I have thought about getting the d3, but honestly can’t really convince myself lol. I have so many better and more expensive skillets lol. My falk copper skillet takes the cake… I use it sooo much,
I cooked in restaurants for many years. I have always hated All-Clad's handles. I never had an issue with the flat handles of normal aluminum "sautés" (actually flat fry pans - sauté pans have higher sides). Most kitchens only use All-clad for sauce pans anyway as sautés take too much of a beating sitting stacked on a full burner to stay pre heated. Combine that with flinging them hot into the dish sink, no fry pans will hold up. That said, I have never found an advantage of the handle design over traditional curved French handles. I always use a towel when touching a pan out of instinct. All-Clad handles still suck with a towel. At best, they hurt less when padded.
Yeah I’m glad to hear this feedback from a actual chef.. a lot of people try to pawn the towel reason on it, and at one time I knew why they did that design, but I can’t remember if that’s the reason or if it was something else.. but I do love mine, but like you said, I wouldn’t want a whole crew using these. They’re too expensive and won’t hold up the same as any other skillet.. which is why I have never seen all clad in a kitchen.. just no name contract brands. These are spurge pans that chefs use. Either way.. thanks for watching, and stay warm lol
@@AverageReviewsYT To be fair, I do have a 12" D5 All-Clad sauté that my wife bought me right around the time we got engaged (about 12 years ago). As in your video, it cooks very well. It is sturdy, heavy, and heats evenly. If I need space to sear something at screaming high heat, it will do a great job. For a full pan of food that actually needs sautéing, it is to uncomfortable to use because of the weight and the handle. I mainly use my outdoor wok for this use now anyway since I ran a natural gas line on my deck and picked up a 16 tip burner. In any case, All-Clad is certainly well made. My son will get the pan one day. He justight not want to lift it up.
@@joshevans3452 the weight isn’t a deal breaker to me, the handle is what makes the skillet borderline awful to use at times. I actually bought a falk 11” copper skillet (videos all on that) and just a regular handle and it’s still so much easier to handle. It’s just hard to lift at times due to being basically all copper lol as for woks.. I love mine it’s a great way to have minimal surface area to clean up.. cook super fast.. and looks cool..they just don’t retain heat for shit lol.. seared some things and it was sub par for that task lol. 1mm doesent get you very far.. but great for fried rice or stir fry. No doubt all clad is An amazing pan for the price.. jsut not the most ideal pan for everyone..
Even after getting a direct answer as to why... they still suck and are aweful. Sure it wont rotate as easily, but that realistically doesent happen much anyways.. if your grip is not strong enough, then get a lighter pan.
Yeah yeah… lol.. I was feeling creative and didn’t want to go buy one.. so instead I bought hardware and then changed my mind once I started the hole pattern.. that’s why the holes are so weird.. probably didn’t save any money lol. It was fun though and I like it.. I mean.. minus the looks.. 😆😆 Thanks for watching!
“At the end of each handle is a loop for hanging, and opposite that is a helper grip on the larger sized pieces. The D5 handles have an additional knob at the base close to the pan. This can give added leverage but is also where the handles can start getting hot.” That is litterly copy pasted from a website on the pan.. I hate almost everything about the handle.. sure it’s meant to help grip with a towel (because evidently every other handle in existence just slips right out lol) but for those of us who use it at home for a quick fry or to make some bacon… it’s irritating to hold up in the air while cleaning or lifting around when tossing. Still a excellent pan, and on that note.. Thanks for watching!
@@AverageReviewsYT As it was expressed in another video I watched, the “nub” is designed and intended as a barrier to keep your hand away from the flame or otherwise source of heat, hot pan and hottest part of the handle…..that’s really all I’m going by. 🤷🏼♂️ Happy cooking! 😋
@@kdm71291 either way whatever it’s supposed to be for it isn’t great to be near under heat lol as for any real purpose I have found? Idk.. I feel it when I pick it up.. but haven’t found a real use for it.. maybe it’s for shaking the skillet as a grip.. that my guess. Either way and any way.. I’m not concerned about what it does or doesn’t do lol 🍻
I bought an all clad large saucepan for $300 CAD and it started pitting after three months! When I called the company, they asked me what I cook with it and had me send it in, then they refused to fix/exchange/refund. They said I abused it. I asked how and they said they often see this happen when people cook with salt. I then asked if cooking with salt voids the warranty. She told me yes that you must add salt after cooking, NOT DURING. I was so upset. Keep in mind this is the Canadian office which is not truly representative of the entire USA all clad company, but what the fuck right? To top it off, all clad pans are made in China these days :(
Bad experience with All Clad. Did they at least return your pan to you? Always take those "lifetime limited warranties " cautiously. Most will only honor defects in manufacturing or materials. Anything related to the customer's actual use or wear and tear, they will blame on you and not honor their warranty. If you add salt to your stainless steel pot before the liquid in the pot has heated sufficiently, the salt will not dissolve quickly. It will sink to the bottom of the pot where the heat from the burner will cause discoloration and pitting. Although this may be unsightly, it does not really affect the cookware's functionality. This is true of any brand of stainless steel cookware. A case in point is waiting for your pasta water to come to a boil before adding salt, then make sure to stir the water sufficiently to dissolve the salt before adding the pasta. If you add the salt to cold water, it will sink to the bottom of the pot and react with the stainless steel over the burner to cause pitting. As to All Clad being "made" in America, that is a bit of a dodge. I believe they say it is designed and assembled in the USA, but the components are made in China. Hard to find anything these days that isn't made in China.
Ugh… I was looking at their sauté pans earlier today… 😑😑 I want one so bad.. as for the frypan they heat slow and respond slow… which doesn’t interest me. Im sure they’re still a million times better at heat distribution than cast iron though. I got a falk skillet I have done some videos on and I am so much more happy with the faster response time. Either way all the skillets we have mentioned are top notch.. I would never get rid of my d5.. ever.. I love it.. Thanks for watching!
Greetings, Amazon is emailing you because our records indicate that you may have purchased All-Clad D3, D5, or LTD Cookware (the “Cookware”) from January 1, 2015 to July 29, 2022. A settlement has been reached in a class action lawsuit against All-Clad Metalcrafters, LLC and Groupe SEB USA, Inc. (“Defendants”), In re All-Clad Metalcrafters, LLC, Cookware Marketing and Sales Practice Litigation, MDL No. 2988, Master Case No. 2:21-mc-491-NR, pending in the United States District Court for the Western District of Pennsylvania. Plaintiffs allege that between 2015 and 2022, All-Clad advertised the Cookware as being “dishwasher safe;” however, when cleaned in the dishwasher, the Cookware may develop sharp edges along the rim (the “Sharp Edges” issue). All-Clad and Groupe SEB deny these allegations. Under the Settlement, Defendants have agreed to create a Settlement Fund of up to $4,000,000.00 for the benefit of Settlement Class Members whose Cookware developed “sharp edges.” Under the terms of the Settlement Agreement, Settlement Class Members with Cookware that has “sharp edges” have three options to choose from for each piece of Cookware: (1) exchange the Cookware with like-kind Cookware, plus $75.00; OR (2) exchange the Cookware for dishwasher safe cookware sets; OR (3) exchange the Cookware for a credit of 50% off purchases, up to a total purchase of $1200.00 (up to a $600.00 value) for any products on All-Clad.com. Settlement Class Members with Cookware that does not have “sharp edges” or who previously discarded the Cookware may apply for a credit of 35% off purchases, up to a total purchase of $750.00 (up to a $375.00 value) for any products on All-Clad.com. Separate from the Settlement Fund and Settlement Class benefits, and subject to the Court’s approval, Defendants will pay the cost of Notice and Administration, Service Awards for each Plaintiff up to $2,000.00, and attorneys’ fees and costs up to $2,000,000.00. To determine whether you are a member of the Settlement Class, obtain a copy of the Settlement Agreement, view the full Notice of Settlement approved by the Court, or file a claim, please go to www.Multi-PlyCookwareSettlement.com. Please do not contact Amazon to inquire about the Settlement. You must file a claim by March 27, 2023 to receive benefits under the Settlement. You may exclude yourself from the Settlement Class by mailing a written notice to the Claims Administrator postmarked by December 8, 2022. If you exclude yourself, then you cannot receive a settlement benefit, but you will not be bound by the Settlement. If you do not exclude yourself, then you may object to the Settlement, and you or your lawyer can appear before the Court. Your written objection must be mailed to the Court and attorneys (at the addresses set forth in the Class Notice) postmarked by December 8, 2022. Specific instructions on how to file a claim, exclude yourself from the Settlement, or object are available at www.Multi-PlyCookwareSettlement.com. The Court will hold a final approval hearing on January 26, 2023 at 10:00 a.m., via Zoom link (pawd-uscourts.zoomgov.com/j/1604790167) from the Joseph F. Weis, Jr. U.S. Courthouse, 700 Grant Street, Pittsburgh, PA 15219. At that hearing, the Court will hear timely objections concerning the fairness of the Settlement, decide whether to approve the requested attorneys’ fees and costs, the requested Plaintiffs’ Service Awards, and administration costs. If you have any questions about the Settlement, please go to www.Multi-PlyCookwareSettlement.com, or contact the Claims Administrator at info@Multi-PlyCookwareSettlement.com or by phone at 1-833-611-3044.
Lol
In a restaurant setting you usually have a towel in your hand while you using these pans. So the finger grip and concave above the handle are actually amazing attention to detail.
yeah that’s the only example it works out lol.. hey know a lot of their base is home cooks.. so it goes both ways.. but yeah…not dropping it lol Thanks for watching!
@BlackFlag714 a thing called research and being around the all clad community. Over time you get a feel for a brand and see what market they are on. Pros absolutely use all clad, but ALOT of people use them at home.
All-Clads handle was designed for professional chefs by professional chefs. They are the only stainless pans I have ever seen in a commercial kitchen. So when your working a sauté station you always grab pans with a hand towel that is why the handle is the way it is.
Yeah it’s a fairly known fact. I just wish they would have done some like the other all clad handles or a pro series.. that would be nice. Thanks for watching!
I have a d5 and the handle isn't comfortable. not really a big deal though
@@gazay7777 It honestly isnt a huge deal, until you are tilting it with heavy stuff, for a given time, or are scrubbing it in the sink, and aren’t letting it touch the sink due to scuffing.. after a given time it can dig in.. but just moving it.. not much…
@@AverageReviewsYT plus if your in a commercial kitchen handling it all day non-stop, it definitely wouldn't be my first choice of handle design
@@gazay7777 Some people get so offended over that last part lol.. I personally prefer straight walled pans so I wouldn’t choose this either.
I've never held the handles that far down. When I hold the handles of my D5, the end of the handle rests closer to the bottom of my palm, and I have no trouble emptying a four-quart pan of water holding it with just one hand. As far as eggs sticking, it's all about whether I pre-heat the pan properly and let the eggs cook long enough before flipping. Most of the time the eggs don't stick and slide around just by shaking the pan and I can flip the eggs in the pan without having to use a spatula.
I don’t think anyone is dumb enough to hold the handle from the base.. it’s a pointless design feature.. the handle itself has a bad reputation for being so unergonomic.. All-Clads reason for grip is when you use a towel.. well.. most people just avoid the pan in general due to the handle.. so.. there’s that.. and if that’s the superior design than why doesent everyone else do it… lol
@@AverageReviewsYT I always liked the D5 handle, but I do prefer the Copper-core handles. The handle bump is a stop-slip knob that is supposed to guard against burning your hand.
The heat gets well past the bump.. that’s the problem lol. Using gas and a large flame I’d be worried about being super close to that flame.. assuming u had it cranked all the way up and had the wrong size burner.. even 6” from the flame is toasty.. lol still a great pan though.
@@AverageReviewsYT Fair enough. My Demeyere Atlantis handles have the same problem, but it takes a little longer to get hotter than the D5 because of its 'Y' construction. All-Clad uses cutouts on its Copper-core handles to achieve the same effect. So, All-Clad could use that solution on D5 if it wanted.
If you go watch my Falk review that just came out, I found a pan that’s he best of every world. I fried bacon for over an hour and the handle only ever got too hot to touch about 1/3 way up.. half way and up was cool..
The bump on the handle is not for grip its a marker to keep your hand behind so you don't burn it
Thanks for the feedback! Thanks for watching!
it is impossible to keep scratches off a stainless steel pan the best way to clean is to use either barkeepers friend or commet with a green scouring pad. The scratches will not affect cooking people actually pay extra for the brushed look. The handle is not made for comfort it is made for function. It is designed that way, so it locks into your hand when you grab it whether you have a oven mitt on or possibly wet or slippery hands, it will not rotate in your hand. also the thumb stop is not a guide for you to place your hand. It is there to warn you you are getting too close with your grip. These pans are not made for fashion they are made for function they're not made for everyone.
Great feedback! Thanks for watching!
Pan was too hot. Not preheated correctly. You’re butter was burned 15 seconds after you put it in 😂
Yeah I learned later on to turn the heat down.. eggs isn’t something I cook in stainless anyways. Thanks for watching!
@@AverageReviewsYT That egg was way overcooked on the bottom and almost raw on the top.
@@dougprentice1363 just the way I like it.. overcooked to you is just right to a lot of people, we all have our preferences.. crispy.. is a good way to have eggs if you ask me. Thanks for watching!
"Walmart shopper somehow affords professional chef's pan. Has no idea how to cook. Brutalizes egg. Gives bad review"
Mediocrity at it's finest.
Walmart where I’m at don’t sell these.. since you know just how my cooking is, what all do I cook and post on social media and please explain how all the other tests were messed up.. because im a bad cook.. and lastly name some of the dishes I have cooked off camera.. since again you know my cooking SOOO well.. and also explain how I decided that this pan deserved a bad review and ultimately gave it a bad review.. I’d love to know,
And I’m glad you noticed that brutalized egg.. in a 1 whole piece and Crispy like most people like it.. man.. I did brutalize it sure it stuck some due to heat control.. but man.. that egg was obliterated in your terms and high at just determine everything about all my cooking.. sure does.. 😆😆
@@AverageReviewsYT they don't sell this brand at wal mart which baffles me as to how you even came across it. LOL you are making a clown of yourself. Clad cookware is used in every professional kitchen the world over and here you are posting your substandard opinions.
@@AverageReviewsYT If your cooking "skills" rival that of a taco bell worker, then yeah I'd say you have no idea what you're talking about. Can't even cook an egg right.
@@johndoe-ek6vl At this time I’m done reading the immature 5th grade level baseless responses. If you keep sending ridiculous messages I won’t be responding or approving them. I other words you will be blocked. I approve or deny every comment on this channel and I will block you from my channel. Please stop.. If you have base to your responses I will gladly approve and respond.
Control tour heat vbetter tou will have a better experience, also the handle was designed to grab with a towel
Yeah I have came a long way with eggs since this video lol. As for the handle. There’s several theories for it, the 3 most popular are the towel (which some people still comment issues), your supposed to grip it differently ( Iv done it and it hasn’t stuck.. it’s awkward), and that it’s to help you know which way is up.. either way they are the only manufacturer I have seen use that and I don’t use my all clad very much anymore.. still a treat to use and love it.. but my falk copper skillet takes that cake now lol. All clad themselves I haven’t heard much of a stance on, just professional chefs commenting their opinion, either way it’s a very strong topic of discussion lol.
i was just at TJ Maxx/Home Goods and there were two All Clad D5 Cooper 10in for $130.... The handles on All Clad are not that comfortable or as nice as those on the B1 Nonstick line
I would have been all over that. Theyre a great brand and it’s a great skillet. Thanks for watching!
Yeah your telling me the handles suck…. I can’t stand them. I believe the copper cores have normal ones.. I actually bought and have wrapped the review up and I upgraded to a 11” falk copper skillet. the review will be out I think soon.. it was a splurge at 300 dollars but u may watch it if you would like.
@@AverageReviewsYT my grandmother had copper cookware i assume she brought in the 1950s or 1960s. She would polish them like 2 times a year if they were not in heavy use when it wasn't a holiday cooking meal get together....By time I was an adult in the mid 80s they were basically not available options in most cookware depts and I think just became popular in the last 5-10yrs after the scare about Teflon being in everyone's body at some tiny level from 50yrs of use.
I like copper, it’s just so damn heavy and expensive lol. I do agree it’s a solid choice if you want a little of each world… regular stainless is a solid way to go so long as u are able or want to learn how to cook well… eggs are something that I won’t cook it stainless. it’s so hard to do, and so temperamental.. I have carbon steel for that, even then I have kind of quit using them and went back to either visions, non stick, or stainless.. I only use non stick for eggs.. everything else I use either stainless or on rare occasion my visions.. the carbon I do use for a heavy hard sear on meats (which I don’t eat much of anymore). my cast iron jsut sits under my stove for looks.. I hate cast iron.
@@da900smoove1 from the 50s and 60s I was probably revereware
The All-Clad D3, some still have the original design handle which is slightly thinner, longer and there is no knob. I find it comfortable even though people complained so much that they had to re-design it and add then knob but of course you can't satisfy everyone in the world. I'm a chef and all clad is pretty much the best there is. Every time I visited my friend in Canada I invested in few of those and now I've become addicted to them. I have D3 and D5 and for some reason I prefer the 3 ply. You really don't need the D5 unless you are a pro but as far as performance they are both at the same level so there's no need to spend extra.
I have thought about getting the d3, but honestly can’t really convince myself lol. I have so many better and more expensive skillets lol. My falk copper skillet takes the cake… I use it sooo much,
I cooked in restaurants for many years. I have always hated All-Clad's handles. I never had an issue with the flat handles of normal aluminum "sautés" (actually flat fry pans - sauté pans have higher sides). Most kitchens only use All-clad for sauce pans anyway as sautés take too much of a beating sitting stacked on a full burner to stay pre heated. Combine that with flinging them hot into the dish sink, no fry pans will hold up.
That said, I have never found an advantage of the handle design over traditional curved French handles. I always use a towel when touching a pan out of instinct. All-Clad handles still suck with a towel. At best, they hurt less when padded.
Yeah I’m glad to hear this feedback from a actual chef.. a lot of people try to pawn the towel reason on it, and at one time I knew why they did that design, but I can’t remember if that’s the reason or if it was something else.. but I do love mine, but like you said, I wouldn’t want a whole crew using these. They’re too expensive and won’t hold up the same as any other skillet.. which is why I have never seen all clad in a kitchen.. just no name contract brands. These are spurge pans that chefs use. Either way.. thanks for watching, and stay warm lol
@@AverageReviewsYT To be fair, I do have a 12" D5 All-Clad sauté that my wife bought me right around the time we got engaged (about 12 years ago). As in your video, it cooks very well. It is sturdy, heavy, and heats evenly. If I need space to sear something at screaming high heat, it will do a great job. For a full pan of food that actually needs sautéing, it is to uncomfortable to use because of the weight and the handle. I mainly use my outdoor wok for this use now anyway since I ran a natural gas line on my deck and picked up a 16 tip burner. In any case, All-Clad is certainly well made. My son will get the pan one day. He justight not want to lift it up.
@@joshevans3452 the weight isn’t a deal breaker to me, the handle is what makes the skillet borderline awful to use at times. I actually bought a falk 11” copper skillet (videos all on that) and just a regular handle and it’s still so much easier to handle. It’s just hard to lift at times due to being basically all copper lol as for woks.. I love mine it’s a great way to have minimal surface area to clean up.. cook super fast.. and looks cool..they just don’t retain heat for shit lol.. seared some things and it was sub par for that task lol. 1mm doesent get you very far.. but great for fried rice or stir fry. No doubt all clad is An amazing pan for the price.. jsut not the most ideal pan for everyone..
Dude, you killed that egg. Way too hot of a pan bro
Great feedback! Thanks for watching!
Your pan was too hoton the egg test! Practice more, you'll get it.
Practice I did and Iv gotten fine at it…still don’t use stainless as an egg pan, but I can.. Thanks for watching!
Why did you cover the pan when searing fish 😂 You ruining the sear, steam is kryptonite for good sear
Seared just fine. Did it for splatter.
The handles do suck for a pricey pan.
Even after getting a direct answer as to why... they still suck and are aweful. Sure it wont rotate as easily, but that realistically doesent happen much anyways.. if your grip is not strong enough, then get a lighter pan.
lol that pot lid
Yeah yeah… lol.. I was feeling creative and didn’t want to go buy one.. so instead I bought hardware and then changed my mind once I started the hole pattern.. that’s why the holes are so weird.. probably didn’t save any money lol. It was fun though and I like it.. I mean.. minus the looks.. 😆😆 Thanks for watching!
You’re supposed to keep your hand BEHIND the nub on the handle, haha!
I keep my hand no where near the nub lol.. anywhere near that is wayyyyy to hot when it’s on lol
“At the end of each handle is a loop for hanging, and opposite that is a helper grip on the larger sized pieces. The D5 handles have an additional knob at the base close to the pan. This can give added leverage but is also where the handles can start getting hot.” That is litterly copy pasted from a website on the pan.. I hate almost everything about the handle.. sure it’s meant to help grip with a towel (because evidently every other handle in existence just slips right out lol) but for those of us who use it at home for a quick fry or to make some bacon… it’s irritating to hold up in the air while cleaning or lifting around when tossing. Still a excellent pan, and on that note.. Thanks for watching!
@@AverageReviewsYT
As it was expressed in another video I watched, the “nub” is designed and intended as a barrier to keep your hand away from the flame or otherwise source of heat, hot pan and hottest part of the handle…..that’s really all I’m going by. 🤷🏼♂️
Happy cooking! 😋
@@kdm71291 either way whatever it’s supposed to be for it isn’t great to be near under heat lol as for any real purpose I have found? Idk.. I feel it when I pick it up.. but haven’t found a real use for it.. maybe it’s for shaking the skillet as a grip.. that my guess. Either way and any way.. I’m not concerned about what it does or doesn’t do lol 🍻
Stainless is my favorite
Cheers to that. Thanks for watching!
I bought an all clad large saucepan for $300 CAD and it started pitting after three months! When I called the company, they asked me what I cook with it and had me send it in, then they refused to fix/exchange/refund. They said I abused it. I asked how and they said they often see this happen when people cook with salt. I then asked if cooking with salt voids the warranty. She told me yes that you must add salt after cooking, NOT DURING. I was so upset. Keep in mind this is the Canadian office which is not truly representative of the entire USA all clad company, but what the fuck right? To top it off, all clad pans are made in China these days :(
I’m sorry to hear about that. I know big comapanys can be sketchy sometimes. :( thanks for watching!
Salt in a cold pan is bad for stainless. A lot of complaints of pitting.. not sure why, but it does.. it’s an expensive mistake to learn.
Wrong. They’re made in USA, not China. But good job on your frustration ending in misinformation.
@@Thamac15 just chiming in.. Some are USA some are China. Thanks for watching and good eye!
Bad experience with All Clad. Did they at least return your pan to you? Always take those "lifetime limited warranties " cautiously. Most will only honor defects in manufacturing or materials. Anything related to the customer's actual use or wear and tear, they will blame on you and not honor their warranty. If you add salt to your stainless steel pot before the liquid in the pot has heated sufficiently, the salt will not dissolve quickly. It will sink to the bottom of the pot where the heat from the burner will cause discoloration and pitting. Although this may be unsightly, it does not really affect the cookware's functionality. This is true of any brand of stainless steel cookware. A case in point is waiting for your pasta water to come to a boil before adding salt, then make sure to stir the water sufficiently to dissolve the salt before adding the pasta. If you add the salt to cold water, it will sink to the bottom of the pot and react with the stainless steel over the burner to cause pitting. As to All Clad being "made" in America, that is a bit of a dodge. I believe they say it is designed and assembled in the USA, but the components are made in China. Hard to find anything these days that isn't made in China.
Go Demeyere. You won’t be disappointed.
Ugh… I was looking at their sauté pans earlier today… 😑😑 I want one so bad.. as for the frypan they heat slow and respond slow… which doesn’t interest me. Im sure they’re still a million times better at heat distribution than cast iron though. I got a falk skillet I have done some videos on and I am so much more happy with the faster response time. Either way all the skillets we have mentioned are top notch.. I would never get rid of my d5.. ever.. I love it.. Thanks for watching!