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@@arpjeff I’m a fan of the Viking Professional 5-ply collection. Biggest difference between All-Clad and Viking is handle design. Here’s my Viking review prudentreviews.com/viking-cookware-review/
I got a set of Copper core 20 years ago and still use them to this day. Wife and I absolutely love this set!!!! Cannot complain as it has held up and performed flawlessly!!!!
We bought the stainless All-Clad 15 years ago. At the time we were a family of five cooking on a gas stove every night and have found that over the years this cookware has far exceeded any of the other brands we had purchased. I would buy it again in a heartbeat.
I inherited my Mother-in-law's All-Clad stock pot and just love it. The rest of my All-Clad collection has come from estate or garage sales. You would be amazed at how many people will sell these pans for just a few dollars.
I bought my All-Clad cookware about 8 years ago, and some pieces are still brand new. Whether I hand wash them or put them in the dishwasher, they come out looking pristine, and it brings me joy every time. All-Clad is the best - their products are truly exceptional!
Could not agree more. We’ve had a basic set of stainless, and a smaller set of copper-clad, since our wedding 25 years ago, and have added several larger pieces in the years since. They are well-designed, easy-to-clean, good-looking and virtually indestructible. I’ve expanded to cast iron in recent years, and the kids often use non-stick for convenience - but All-Clad makes an awesome core of pots and pans for your kitchen, and you will never have to replace them.
@@scooter5940 I completely agree with you. Before making the purchase, I conducted thorough research to invest in durable cookware. While many recommended All-Clad or Le Creuset, I opted for All-Clad, and I couldn't be happier. I've added a few more pieces, and they still look polished and new even after daily use. I highly recommend All-Clad to anyone seeking sturdy cookware.
I got a near mint condition set of all clad pots and pan (no box, though) at an estate sale for about $8 a piece. Best deal I ever got! Twenty years later, the pans still sit flat on the stove, all the rivets are rock solid and they cook like a cordon blue school chef's dream come true.
I inherited a large set of All-Clad some years back, and I still notice how much I love them every time I use them. I'm a cook by trade, and work we usually use cheap commercial aluminum cookware, or carbon steel french pans. I've used cheap stainless and I hated it. But man oh man, do I ever love my All-Clads.
I have had great success with my "Tools Of The Trade" pans which I stocked up on during a Macy's Black Friday sale a decade ago. Most of my others are Tramontina or TFal for non-stick pans. I tried some Food Network equipment and it is mostly junk. Avoid it !!!
This review misses my favorite part of all clad. The handles with their concavity are perfect for resting the cooking tools without removing from the pan and protect the tool handles from getting hot to the touch. No mess from dripping spatulas and spoons as you move them from pan to spoon rest.
There is an excellent video showing how commercial kitchens can send in their well-used (abused?) All-Clad pots and pans to be refurbished. The rivets are ground off, the handles removed and the pans and handles are cleaned, polished, and reassembled. This just goes to show how well made these pans are, that they can be refurbished and reused rather than thrown away. I have some of my mom's All-Clad frying pans and after cleaning them up they look and cook like new and they are at least 30 years old now. We also bought some All-Clad pots to use on our induction cooktop and they work really well.
I bought my all clad set in 2000 when I got married. These are the original pans before they were tagged "D3".All pieces in my set are still used to this day and are in excellent condition. None of my pans have ever been in the dishwasher. They are always washed by hand and set aside to dry. Sometimes they are towel dried. I have no issues with the handles. I just put my thumb in the inset portion and move/lift the pans around. Over the years I've added additional pieces, two saucier pans. This is where my one issue with All-Clad came to be. The smaller pan did not come with a lid and All-Clad does not sell a lid for it. As a matter of fact they do not seem to sell any lids separately.
I bought the same "not yet D3" pan to try out in the early 2000s for $60. At the time I didn't know how to properly use an SS pan, and I actually managed to warp it. I still own this pan, and I have recently started using it again. It works fine despite not lying flat.
I use a paper towel sometime but my pans are all hung up and can air dry. I use them often enough that dust is not an issue. I do have to a store stock pots.
If I were just starting to buy pots and pans, then I would consider one of the new brands. But I invested in All Clad D3 30 yrs ago. Their performance is still top notch. Were I to need a new additional piece, I would buy All Clad without hesitation.
I wish I could afford an All Clad set. I “settled” for high end Calphalon…they cook great, but I’ve used All Clad, and can tell there’s a difference. Good video.
I began purchasing All-Clad in '99 just when I was designing our dream kitchen. I intentionally forget how much I have spent on our cookware and when my wife asked I reminded her of how much our cheap previous cookware disappointed us. I cook, she enjoys, end of story.
Honest review!!! I have not found a better in home cookware. I like that it works every time. Save up for the products you want. We cannot afford to loose a quality product. Even if there are companies making similar products. Make something else of quality. A iron, shoe, a vase, anything. You will receive support.
I've been using All-clad for over 30 years--All LTD or Pro lines (bare steel--NO non-stick), and it is the best cook wear I've ever used. I've owned Cuisinart, Calphalon, Tramontina, GreenPan, and several other brands, and none compare for control, performance and durability. I ALWAYS hand-wash my All-Clad, and have had no issues with it for over 3 decades. The reason All-Clad is so expensive is because unlike almost EVERY. other brand of cook ware in the world, it's NOT made by slave labor in Communist China--it's made right here in the USA, by people who get paid fair wages...
I bought my AllClad 18 years ago and its still looks new. I use it every day, I hand wash it and put it in the dishwasher, it comes out beautiful. Absolutely love my AllCad ❤️
Just snagged the All Clad g5 10pc set for 60% off when williams sonoma went out of business. Hurts to drop 500 bones on pots and pans but they are the most beautiful pieces of cookware I have ever seen and will surely last a lifetime.
I love my all clad set. I was lucky to be perusing macys after Christmas last year and got a set for more than half off. Don’t regret the purchase. And my aunt has had her set over 20 years now and it’s still going strong cooking almost daily more than once
Yeah, I got a set of Henckel Pro S knives real cheap at Macy's, they are just too high end even for Macy's customers. It was basically the price of one of their chef knives for this line. I also got those Tools Of The Trade pans real cheap too. Still the same except for some NG golden patina.
When shopping for our forever pans nine years ago we found the handles on the All-Clad copper set was a show stopper for my wife and, I didn't like them either. Our reasoning was; why spend that much on a set of pans that will be uncomfortable to use and that we will complain about everytime we us them? Also, All-Clad is extremely well made so we would have them forever. We ended up going with a Demeyere Atlantis set instead. The Demeyere set had way more comfortable handles and a bonus of no rivets. Demeyere is also extremely well made. The price point at the time for the All-Clad set and Demeyere set was pretty much the same. Roughly $2,000.
I bought All-clad Everyday based on your reviews. I could not be happier with the performance. There is literally no need for any of my other pans now. I have perfected low and slow eggs with no sticking, so I can even get rid of my non stick pan !
I have multiple D5 stainless steel pans and I absolutely LOVE them. They cook beautiful, have not warped after many encounters with high heat, and they still look new after a few years of heavy use. I think my favorite pan is their 4qt Essential Pan - it’s kinda somewhere in-between a saucier, sauté pan, and braiser, so it work well for so many recipes. I will say, I have since picked up Made In’s Carbon Steel Paella Pan and enameled cast iron Dutch Oven and I like them both for specific uses. The Dutch Oven is 10/10 (incredible construction). Even though I love the carbon steel pan and use it often for making tortillas and eggs, it did start to warp really quickly on mostly low & medium heat which makes me skeptical of Made In’s carbon steel and stainless pan construction (they’re much thinner and clearly more delicate than All Clad’s pans)… If All Clad made carbon steel, I’d be the first one in line to buy it. I still use my All Clad stainless pans daily and plan to purchase a couple more All Clad products in the future.
You realize there are well established 100+ year old brands that make traditional carbon steel pans right? You realize that right? You also realize that these pans are a fraction of the price of All-Clad and Made-In right? You realize that All-Clad and Made-In are junk American brands with no history right? It blows my mind how clueless some people are.
@@jonultime Chill, dude! You realize you sound condescending don’t you? You realize that right? First of all, All-Clad pans are extremely high quality. I feel that the high price tag for all clad pans is easily justified by the construction quality. Made In does have some junk and some great stuff too. Their Dutch Ovens are produced in France and it is extremely high quality. I do plan to buy some de buyer carbon steel pans in the future but I decided to buy the Made In paella pan first because it was a particular size and shape that I find more versatile than the de buyer version. I still really like it despite the very slight warp. I hope whatever pans you have match your specific needs.
I bought several pieces of D3 All Clad several years ago when they were on sale and they are great, but I have also purchased tri ply Cuisenart and the made in Brazil Tramontina and I am very pleased with them. Depending on your budget, I would recommend any of them. America's Test Kitchen ranked the Tramontina very close to the All Clad and recommended it as a best buy.
Interesting! I bought a Tramontina skillet about 15 years ago on sale at a Kmart. It is my favorite go to pan. I have arthritis in my wrists and the lighter (than cast iron I used to cook with) pan works well for me
I bought two copper exterior all clad pans in 1974 and shortly thereafter purchased a large stock pot, and a lg saucier which is probably my most used pan I love it. Then more recently, a 1 1/2 qt saucepan. I gave 12 inch frying pans to each of my kids as they moved out of the house as well as nonstick pants. Mine will be passed along someday. They are already nearly 50 years old this year. It’s amazing they look fabulous and are easy to clean. The handle on the Saucier could be better. Perhaps it is now, but mine is very old.I was shocked when I realized my copper pans are 50 years old and they look great.
Always enjoy your reviews! I use my All-Clad stainless steel pans almost exclusively and love how they perform. My only complaint, as you mentioned, is the handle. I just have to deal with it I guess because I don't feel like buying new pans with the better handle.
I have a large collection of All Clad. I love the Windsor pan for reducing gravies and sauces quickly. I am in the process now of trying to find a relative to inherit my collection as well as my epic collection of Fiestaware. No one lives forever but my All Clad and Fiestaware will.
I own 7 All-Clad pans that are decade old. I have a mixture of 3 ply and 5 ply pans. Never had a problem with them. I would agree with the rivets being hard to clean. That's why there is Bar Keepers powder which keeps my pans almost like new. I like the handles and never had a problem with them. I would say I have gotten my money back on the original price with all of the use I have gotten over the last decade. I also have now switched to Made In pans and have brought 3 pans from them and I can not be any more happier with them. I hope they hold up as well as my All-Clads
Barkeeper's Friend and a set of toothbrushes from the dollar store take care of cleaning around the rivets. Once you are used to that, it is just a natural part of using the pan - Just as you would lightly oil a cast iron pan after use and cleaning.
About 24 years ago I switched my calphalon for all-clad. I was lucky. There was an internet seller who accepted Discover cash back coupons and actually gave an additional 40 or 50 percent off if used. Because I had never used the cash back, I essentially got my entire set for free. I still love it and, shallow as it sounds, the stove looks like jewelry when all the pans are used, like for a big holiday dinner. P.S. recently tried your vinegar wipe to get rid of the interior markings from use. Now my all-clad looks brand new inside and out.
I've had my All-Clad D5 set for almost 10 years and it's been the best set I've owned. It gets used regularly and still looks almost like the day I bought it!
A lot of my pans are All-Clads that I picked up used,.. Unless they've seen restaurant duty and have major pitting or deep scratches, they're usually pristine following cleanup and polishing. Terrific cookware.
I honestly never noticed a problem with the handles but yea the rivets are def a magnet for gunk. One thing I can recommend, buy 2nd's. I have 1 piece of copper core I paid full price for, the 5 qt sauté pan. Every other piece I got as a second. I must have a dozen or more pieces of copper core and I would bet 99% of folks would never be able to tell. Heck sometimes I open the box and can't find the defect myself. There standards are so high a tiny buff mark on the outside which has zero effect on cookware they will list as second. I guess if you are buying these as decorations and not cookware but even then, you really would need to inspect it with a magnifying glass.
I bought my All-Clad D3 nineteen years ago and had the problem with the edge becoming sharp when the inner stainless layer separated from the middle aluminum layer for a few inches at one edge of the rim. I wrote to the company, 16 years ago or so, and they replaced the pan, a large stock pot, with no questions or hassle whatsoever. I actually cut myself and when they found that out they were very keen to make sure I had recovered before discontinuing contact. My cut was minor and healed quickly. I never put my pot in the dishwasher. I didn't even have a dishwasher at the time. What i have done is to let them soak in soapy water on occasion. That degrades the exposed aluminum, but it hasn't caused any of my pans to actually separate the way the one stock pot did. That pot has never been soaked. It was just a defect in the bonding of the layers that eventually split. I do have some warping on one of my frying pans which is a shame, but I'm sure it's because i wasn't careful enough with it on my electric range which gets insanely hot. I didn't realize warping was even possible, but it happened. However, it's minor enough that i didn't even realize it had happened until i got a glass top induction burner and saw that the frying pan did not sit flat on it. I also find it very hard to prevent things from sticking no matter what temperature or how much oil I use. Regardless, I'm quite happy with the D3 pots and pans. They heat quite evenly and they can be cleaned with every harsh methods such as scouring powder because they are completely stainless steel on the outsides.
Try frying green onion or regular onion with a little oil and salt in the pan before cooking. This makes it much less likely to stick. You can dump the mix out but I find that I can often leave the onion in to become part of the dish.
china makes some quality stuff, but american retailers don't order the quality stuff from china to sell to regular americans at walmart and "fancier" places like williams-sonoma. they order the cheap shit that breaks down quick so you go buy another one asap.
Sandra, you need to watch The China Observer. This isn't a everybody is great and equal thing, this is a the ccp is corrupt and it's a broken country thing.
It comes down to American made or not. A slight difference in quality that most home cooks will not notice. Buy American to keep Americans employed.🤨🤨🇺🇸
All-Clad always has large sales to their lines that spread across other companies and sites. I bought mine through Macys with 50% off plus an additional 20% off because of a promotion they were having. I got the D3 10 piece set plus the 12” fry pan all for less than $500. They weren’t even factory seconds, they were the real deal. I’ve seen cheaper quality cookware go for that price or just a bit less. I really like my All-Clad.
@@Amir-pn2rq I got them this year, about 4 or 5 months ago. I had to jump on it because I was bingeing cookware videos and All-Clad kept ranking in the top 3.
I got mine from Macy's when they were on clearance. They also had a line that had lids made in China so they were clearing the out because people complained. My set was all made in America.
Recently got 2 all clad pans to try stainless steel for the first time. Have to say I liked the way it seared meat...a lot. I am surprised people ever put pans in the dishwasher as it is something I would never trust to do.
I bought my AC Copper Core around 12 years ago. It's such a pleasure to cook with this cookware after years of buying cheap brands that don't hold up. I got a full set on a Black Friday deal. They are worth every penny and I am confident that they will last a lifetime.
My mother in law is a bit of a hoarder. Not too long ago my wife and I were in the market for some pots and pans. She had a set of all clad d7. I knew nothing about this brand. After using it for about two years they still look brand new so I did some research and was shocked to see what I owned. I would have never spent the money on this but dam is it a good product.
All-Clad seems GREAT. I have Cuisinart FCT pots and pans, which are also good (in my view), and have been in use for many years and remain PERFECT to this day.
I've been thoroughly enjoying your insightful videos, especially those that review various cookware. The Smithey Carbon Steel skillet and cast iron products have caught my attention, particularly after watching another video from a different channel. Now, I'm considering making a purchase. However, I find myself torn between the Deep Farmhouse Skillet, Farmhouse Skillet Regular, and the 12-inch Cast Iron. Considering the significant investment involved, I plan to acquire them one at a time. Your expert advice on which one would be the most practical for general use would be highly valuable to me. Thanks a bunch for your guidance, and I genuinely appreciate the quality of your videos!
Thanks for watching - I’m so glad you find the videos helpful. Smithey is on my list to test but I haven’t used it yet. But just looking at those options, I wouldn’t buy the regular Farmhouse skillet because the walls are too shallow (1.25 inches). If you have a gas stove top, the deep Farmhouse and cast iron skillets will both work fine, but if you have a flat top electric or induction stove, I would avoid the cast iron because it has a ridge along the bottom that keeps the pan slightly above the cooktop and can lead to hot spots.
I found an All-Clad D3 skillet in the woods! Scorched black and buried in dirt and vegetation for God only knows how long. Steel wool and boiling water brought it back. The bottom is still black, but the cooking surface looks close to new and I use it regularly.
I've been using All-Clad for a couple decades and very happy with it. Interesting points on difference in water boiling times between the All-Clad lines
Got a set of all-clad D3 stainless in 1997 or 1998 and they mostly were and are great. I like the concave handles. My only complaint was the 12" pans with vertical sides warped and became rounded on the bottom after being used for a while. They still sit fine on a fire or a gas stove, but not on the new breed of flat top stoves.
It is actually pretty cheap at Costco, same price as regular equipment. I already have too many pans and pots or I might have gotten a set. It was like $50 for 3 pans. I think it was HA1.
I am now up to 16 All Clad pots and pans. I need a bigger kitchen! Will not buy made in China, hopefully their lids and handles will start to be made in the US. Thanks for the information
All my cookware is copper core All Clad. Works good!! This cookware is heavy but it is incredibly durable. I have never put this cookware into our Miele dishwasher.
I have 3 all clads I got in 2005. I have one made in saucier. The all clads finish still look great after all these years, theyare noticeable more solid. I like the all clad handles, they don’t slide in the hand.
I originally had some a mix with d3 being prominent. When I decided to purchase a new stovetop, I found I needed to switch. With full induction burners, d5 worked best and have been tremendous. They all end up in the dishwasher and come out sparkling clean. As a cook, it’s great to have high end equipment like All clad.
I found this very interesting, I like to buy the best I can afford, and when it comes to preparing my food having the best ability to prepare delicious food is at the top of my priorities.
I have several pieces of All-Clad. The ones I use most are MC2, which isn’t sold anymore. I don’t look to AC anymore for pans, but not because I have any problems with them. I just don’t like the multiple lines with constant revisions. That isn’t about cooking; it’s about marketing.
We bought a set of Emeril’s branded stainless, which turns out to be made by All-Clad. Fully satisfied with the performance, even more satisfied with the price.
I was thinking All-Clad has one of their lines made in China, but it's been a couple of years since I did research to upgrade my pots & pans & I'm a bit fuzzy on that part. I chose Demeyere 7 ply Atlantis pans & Made-In 5 ply pots. My favorite pan ever is the Demeyere 5.1 quart Saute pan - $385. The disc on the bottom & it's components are amazing & the surface is completely flat. This pan is a level above all others; get you one.
All-Clad's handles are fine. What All-Clad needs to do is redesign all of their lines to recess the rivet heads and make them flush on the inside of the pans. As you noted, their high-end compeitors like Demeyere, Hestan and Greenpan are either rivetless or have flush rivet heads. The protruding rivet heads on All-Clad pans now make them appear dated and sub-par in one major area, as they force one to spend more time on cleaning the pans. And while they're at it, they should also clad the edges on their pans Other brands copied All-Clad's cladding process. There's no reason that All-Clad cannot copy advances and improvements that other brands have made to the process.
I bought the Cuisinart equivalent a little over two decades ago (approximately 1999). I was disappointed with the pans from day one. The composite construction did not provide the advertised benefits. And my recent purchase of an induction cooktop revealed that my Cuisinart pans are not induction compatible. I replaced those pans with induction compatible Calphalon and I am much happier. Not just because the Calphalon pans are induction compatible but also because the shape of the pans is better.
Made in Italy, the Lagostina cookware set that I bought in 1983 - a bit more than 40 years ago - has a bonded aluminum bottom with a stainless steel body and has worked exceptionally well with EVERY DAY use. The only problem was with the cover of only the smallest pot in which the cover knob cracked and became slightly loose but didn't detach though. Considering All-Clad HA1 for no-stick cooking.
I have a 30+ yr old set of Allclad LTD pans. They are black anodized on the outside, stainless on the interior. I don't treat them nice at all, they are tools. And they have held up great. Only negative is they are not induction top capable. But that wasn't a "thing" when I got them, and I still cook on gas. These pans are like the made in USA Craftsman hand tools I bought when in high school. They won't give up on you.
I’m the same. I have pans from the 80s. These are different names and styles from what they make now. I don’t care about the rivet gunk. I clean them as best I can with steel wool. Otherwise these pans could be used for the next 40 years. There is nothing like it. I cook on gas on a restaurant stove.
Great video. I have 15+ year old All clad pots and pans. And I am very happy with them and would recommend them to anyone interested. BUT I AGREE with your overarching point that a well-made steel pan is a well-made steel pan. All-clad or other brands that you have reviewed/recommended all work well in real-life cooking. With a lot of experience, technique > pan material and you can compensate for whatever you have in an AirBnb kitchen, etc..
I have a cop-r-chef set from the mid 90's that looks brand new when I polish them, and a couple pieces from maybe the 70's that were passed down that have the brass handles that are still good. It is the single best long term investment that I have ever purchased.
Most of my pots and fry pans are D5 AC. I love how the D5 lip is designed to pour without dripping. Having said that, I have bought a few pieces of Made-In and have been extremely pleased with those pieces as well. When you get into this price range in this quality of cookware, I don’t really see the need to try and have a complete set of one or the other, buy what you need when you need it. either way this stuff is gonna last you a lifetime all of my pieces were acquired one at a time.
I have Revere Ware from my mom that is 75 years old. But all the fry pans that I use every day are All-Clad D3. There is one exception: a Viking three layer with Teflon non-stick. I find that one holds up better than the All-Clad non-stick.
I have a mid-1990s All-Clad LTD I bought new for about $140 that cooks and looks as well now as it did then. It has a stainless interior, an anodized aluminum exterior and a layer of aluminum in-between (aluminum is almost as a good a conductor as copper). I always hand-wash it and use wooden utensils but it cleans up easily after soaking.
About 5 years ago I bought a set of Cuisinarts "multi-clad pro" series and I couldn't be happier especially for the price. Both the performance and quality are outstanding IMO.
my mother in law gave me allclad seconds bought at the factory sale in 1988 i have used these daily since then, they are the best you can get. every time i use them buy them and dont look back. my pans have some wear but are the best cookware i have ever used.
I have a set of Tramontina tryply clad I bought in 2011. They are still going strong, even surviving a house fire. My only issue is the rims of pots are not beveled. I have fully clad pieces (base only are trash) from All Clad, Cuisinart, Anolon, and Calphalon that I got on clearance or thrifted to replace some lower end pieces after the fire and they are all great.
I'm so glad All-Clad finally changed the design to their handles. That's one thing I really hated about All-Clad. The big pots when full are a challenge to maneuver, especially with wet greasy hands.
I find it interesting that their handles aren’t popular. I like the angle of the long handles because they make the pans feel lighter. Bought my first AC back on the nineties, all of which still perform great.
I have had All Clad copper core for over 20 years. I also have tin lined copper and iron / carbon steel, but the All Clad is the easiest and most reliable to own. Would buy them all again
18 years ago, I paid $1200 for copper ring set of 9. When I opened and inspected the quality of the pot and pan there is no objection that they are quality and you can taste your frying eggs. However, the pot lids were made in China. The lids did not hold its quality but other than that, I still love it and using everyday cooking. I like how even burned food can be washed away with barkeeper and steel cleaner. My money was well spent for this kitchen investment.
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Perhaps you didn't read my comment. I am done with All-Clad and I will never spend another dime with them.
I’m looking to replace our current cookware and have been looking at All Clad and Viking. Which brand would you recommend going with?
@@arpjeff I’m a fan of the Viking Professional 5-ply collection. Biggest difference between All-Clad and Viking is handle design. Here’s my Viking review prudentreviews.com/viking-cookware-review/
@@PrudentReviews thank you very much and I’ll check it out!
@PrudentReviews Will the etching on the bottom scratch a smooth glass cooktop?
Bought my wife All-Clad set at Macys 23 years ago.. Still looks brand new. Does exactly what it’s supposed to do. . Would buy again without question.
22 years here ... 😊
I got a set of Copper core 20 years ago and still use them to this day. Wife and I absolutely love this set!!!! Cannot complain as it has held up and performed flawlessly!!!!
Same here, copper core, copper exterior set 20+ years ago and still use daily and in perfect condition.
We bought the stainless All-Clad 15 years ago. At the time we were a family of five cooking on a gas stove every night and have found that over the years this cookware has far exceeded any of the other brands we had purchased. I would buy it again in a heartbeat.
Yep, I have a set i bought at Williams Sonoma in early 2000's, still use it. Its in perfect shape.
I have a small little pan I bought few years ago!! I use it to cook my oatmeal… still looks brand new!!!After years of use!
I inherited my Mother-in-law's All-Clad stock pot and just love it. The rest of my All-Clad collection has come from estate or garage sales. You would be amazed at how many people will sell these pans for just a few dollars.
I bought my All-Clad cookware about 8 years ago, and some pieces are still brand new. Whether I hand wash them or put them in the dishwasher, they come out looking pristine, and it brings me joy every time. All-Clad is the best - their products are truly exceptional!
Could not agree more. We’ve had a basic set of stainless, and a smaller set of copper-clad, since our wedding 25 years ago, and have added several larger pieces in the years since. They are well-designed, easy-to-clean, good-looking and virtually indestructible. I’ve expanded to cast iron in recent years, and the kids often use non-stick for convenience - but All-Clad makes an awesome core of pots and pans for your kitchen, and you will never have to replace them.
@@scooter5940 I completely agree with you. Before making the purchase, I conducted thorough research to invest in durable cookware. While many recommended All-Clad or Le Creuset, I opted for All-Clad, and I couldn't be happier. I've added a few more pieces, and they still look polished and new even after daily use. I highly recommend All-Clad to anyone seeking sturdy cookware.
I got a near mint condition set of all clad pots and pan (no box, though) at an estate sale for about $8 a piece. Best deal I ever got! Twenty years later, the pans still sit flat on the stove, all the rivets are rock solid and they cook like a cordon blue school chef's dream come true.
You're really lucky !
I inherited a large set of All-Clad some years back, and I still notice how much I love them every time I use them. I'm a cook by trade, and work we usually use cheap commercial aluminum cookware, or carbon steel french pans. I've used cheap stainless and I hated it. But man oh man, do I ever love my All-Clads.
Thanks for sharing!
I have had great success with my "Tools Of The Trade" pans which I stocked up on during a Macy's Black Friday sale a decade ago. Most of my others are Tramontina or TFal for non-stick pans. I tried some Food Network equipment and it is mostly junk. Avoid it !!!
This review misses my favorite part of all clad. The handles with their concavity are perfect for resting the cooking tools without removing from the pan and protect the tool handles from getting hot to the touch. No mess from dripping spatulas and spoons as you move them from pan to spoon rest.
Oh yes, I see what you mean. Brilliant.
There is an excellent video showing how commercial kitchens can send in their well-used (abused?) All-Clad pots and pans to be refurbished. The rivets are ground off, the handles removed and the pans and handles are cleaned, polished, and reassembled. This just goes to show how well made these pans are, that they can be refurbished and reused rather than thrown away. I have some of my mom's All-Clad frying pans and after cleaning them up they look and cook like new and they are at least 30 years old now. We also bought some All-Clad pots to use on our induction cooktop and they work really well.
I just use Bartenders Secret occasionally for SS.
I hope this channel continues to grow. The channel is very well done, great narration and explanation of topics + great video graphics.
Thank you so much! That’s the plan :)
I bought my all clad set in 2000 when I got married. These are the original pans before they were tagged "D3".All pieces in my set are still used to this day and are in excellent condition. None of my pans have ever been in the dishwasher. They are always washed by hand and set aside to dry. Sometimes they are towel dried. I have no issues with the handles. I just put my thumb in the inset portion and move/lift the pans around. Over the years I've added additional pieces, two saucier pans. This is where my one issue with All-Clad came to be. The smaller pan did not come with a lid and All-Clad does not sell a lid for it. As a matter of fact they do not seem to sell any lids separately.
I bought the same "not yet D3" pan to try out in the early 2000s for $60. At the time I didn't know how to properly use an SS pan, and I actually managed to warp it. I still own this pan, and I have recently started using it again. It works fine despite not lying flat.
I use a paper towel sometime but my pans are all hung up and can air dry. I use them often enough that dust is not an issue. I do have to a store stock pots.
Capital cookware, an authorized all clad eBay seller, has lids separately.
I've found two all clad pans at a goodwill for a grand total of $13. Some barkeepers friend got them back to like new.
If I were just starting to buy pots and pans, then I would consider one of the new brands. But I invested in All Clad D3 30 yrs ago. Their performance is still top notch. Were I to need a new additional piece, I would buy All Clad without hesitation.
I wish I could afford an All Clad set. I “settled” for high end Calphalon…they cook great, but I’ve used All Clad, and can tell there’s a difference.
Good video.
I began purchasing All-Clad in '99 just when I was designing our dream kitchen. I intentionally forget how much I have spent on our cookware and when my wife asked I reminded her of how much our cheap previous cookware disappointed us. I cook, she enjoys, end of story.
Honest review!!! I have not found a better in home cookware. I like that it works every time. Save up for the products you want. We cannot afford to loose a quality product. Even if there are companies making similar products. Make something else of quality. A iron, shoe, a vase, anything. You will receive support.
I've been using All-clad for over 30 years--All LTD or Pro lines (bare steel--NO non-stick), and it is the best cook wear I've ever used. I've owned Cuisinart, Calphalon, Tramontina, GreenPan, and several other brands, and none compare for control, performance and durability. I ALWAYS hand-wash my All-Clad, and have had no issues with it for over 3 decades.
The reason All-Clad is so expensive is because unlike almost EVERY. other brand of cook ware in the world, it's NOT made by slave labor in Communist China--it's made right here in the USA, by people who get paid fair wages...
I bought my AllClad 18 years ago and its still looks new. I use it every day, I hand wash it and put it in the dishwasher, it comes out beautiful. Absolutely love my AllCad ❤️
Just snagged the All Clad g5 10pc set for 60% off when williams sonoma went out of business. Hurts to drop 500 bones on pots and pans but they are the most beautiful pieces of cookware I have ever seen and will surely last a lifetime.
I love my all clad set. I was lucky to be perusing macys after Christmas last year and got a set for more than half off. Don’t regret the purchase. And my aunt has had her set over 20 years now and it’s still going strong cooking almost daily more than once
Yeah, I got a set of Henckel Pro S knives real cheap at Macy's, they are just too high end even for Macy's customers. It was basically the price of one of their chef knives for this line. I also got those Tools Of The Trade pans real cheap too. Still the same except for some NG golden patina.
When shopping for our forever pans nine years ago we found the handles on the All-Clad copper set was a show stopper for my wife and, I didn't like them either. Our reasoning was; why spend that much on a set of pans that will be uncomfortable to use and that we will complain about everytime we us them? Also, All-Clad is extremely well made so we would have them forever.
We ended up going with a Demeyere Atlantis set instead. The Demeyere set had way more comfortable handles and a bonus of no rivets. Demeyere is also extremely well made.
The price point at the time for the All-Clad set and Demeyere set was pretty much the same.
Roughly $2,000.
Yeah, T-Fal sucks, the handles wiggle slightly after a couple hundred uses.
I bought All-clad Everyday based on your reviews. I could not be happier with the performance. There is literally no need for any of my other pans now. I have perfected low and slow eggs with no sticking, so I can even get rid of my non stick pan !
I have multiple D5 stainless steel pans and I absolutely LOVE them. They cook beautiful, have not warped after many encounters with high heat, and they still look new after a few years of heavy use. I think my favorite pan is their 4qt Essential Pan - it’s kinda somewhere in-between a saucier, sauté pan, and braiser, so it work well for so many recipes. I will say, I have since picked up Made In’s Carbon Steel Paella Pan and enameled cast iron Dutch Oven and I like them both for specific uses. The Dutch Oven is 10/10 (incredible construction). Even though I love the carbon steel pan and use it often for making tortillas and eggs, it did start to warp really quickly on mostly low & medium heat which makes me skeptical of Made In’s carbon steel and stainless pan construction (they’re much thinner and clearly more delicate than All Clad’s pans)… If All Clad made carbon steel, I’d be the first one in line to buy it. I still use my All Clad stainless pans daily and plan to purchase a couple more All Clad products in the future.
You realize there are well established 100+ year old brands that make traditional carbon steel pans right? You realize that right? You also realize that these pans are a fraction of the price of All-Clad and Made-In right? You realize that All-Clad and Made-In are junk American brands with no history right? It blows my mind how clueless some people are.
@@jonultime Chill, dude! You realize you sound condescending don’t you? You realize that right? First of all, All-Clad pans are extremely high quality. I feel that the high price tag for all clad pans is easily justified by the construction quality. Made In does have some junk and some great stuff too. Their Dutch Ovens are produced in France and it is extremely high quality. I do plan to buy some de buyer carbon steel pans in the future but I decided to buy the Made In paella pan first because it was a particular size and shape that I find more versatile than the de buyer version. I still really like it despite the very slight warp. I hope whatever pans you have match your specific needs.
I tend to use my 5 quart saute pan a lot.
I bought several pieces of D3 All Clad several years ago when they were on sale and they are great, but I have also purchased tri ply Cuisenart and the made in Brazil Tramontina and I am very pleased with them. Depending on your budget, I would recommend any of them. America's Test Kitchen ranked the Tramontina very close to the All Clad and recommended it as a best buy.
Interesting! I bought a Tramontina skillet about 15 years ago on sale at a Kmart. It is my favorite go to pan. I have arthritis in my wrists and the lighter (than cast iron I used to cook with) pan works well for me
Good pans like good knives do not belong in dishwashers.
I bought two copper exterior all clad pans in 1974 and shortly thereafter purchased a large stock pot, and a lg saucier which is probably my most used pan I love it. Then more recently, a 1 1/2 qt saucepan. I gave 12 inch frying pans to each of my kids as they moved out of the house as well as nonstick pants. Mine will be passed along someday. They are already nearly 50 years old this year. It’s amazing they look fabulous and are easy to clean. The handle on the Saucier could be better. Perhaps it is now, but mine is very old.I was shocked when I realized my copper pans are 50 years old and they look great.
great review, just joined the newsletter, cant wait to purchase these in the future
Thank you!
Always enjoy your reviews! I use my All-Clad stainless steel pans almost exclusively and love how they perform. My only complaint, as you mentioned, is the handle. I just have to deal with it I guess because I don't feel like buying new pans with the better handle.
I have a large collection of All Clad. I love the Windsor pan for reducing gravies and sauces quickly. I am in the process now of trying to find a relative to inherit my collection as well as my epic collection of Fiestaware. No one lives forever but my All Clad and Fiestaware will.
I own 7 All-Clad pans that are decade old. I have a mixture of 3 ply and 5 ply pans. Never had a problem with them. I would agree with the rivets being hard to clean. That's why there is Bar Keepers powder which keeps my pans almost like new. I like the handles and never had a problem with them. I would say I have gotten my money back on the original price with all of the use I have gotten over the last decade. I also have now switched to Made In pans and have brought 3 pans from them and I can not be any more happier with them. I hope they hold up as well as my All-Clads
Barkeeper's Friend and a set of toothbrushes from the dollar store take care of cleaning around the rivets. Once you are used to that, it is just a natural part of using the pan - Just as you would lightly oil a cast iron pan after use and cleaning.
Nice All-Clad commercial!
About 24 years ago I switched my calphalon for all-clad. I was lucky. There was an internet seller who accepted Discover cash back coupons and actually gave an additional 40 or 50 percent off if used. Because I had never used the cash back, I essentially got my entire set for free. I still love it and, shallow as it sounds, the stove looks like jewelry when all the pans are used, like for a big holiday dinner. P.S. recently tried your vinegar wipe to get rid of the interior markings from use. Now my all-clad looks brand new inside and out.
Love to hear this! 😀
We have 40+ all clad and we cook a lot. I have no regrets, my great great grandchildren will enjoy this cookware
I've had my All-Clad D5 set for almost 10 years and it's been the best set I've owned. It gets used regularly and still looks almost like the day I bought it!
I got my All-Clad 30 years ago and still is kicking butt!
I’ve used All-Clad HARD for 40 years. My grand kids will likely get 40 years out of it. I have been thankful for it every day that I use it!
A lot of my pans are All-Clads that I picked up used,.. Unless they've seen restaurant duty and have major pitting or deep scratches, they're usually pristine following cleanup and polishing. Terrific cookware.
I honestly never noticed a problem with the handles but yea the rivets are def a magnet for gunk. One thing I can recommend, buy 2nd's. I have 1 piece of copper core I paid full price for, the 5 qt sauté pan. Every other piece I got as a second. I must have a dozen or more pieces of copper core and I would bet 99% of folks would never be able to tell. Heck sometimes I open the box and can't find the defect myself. There standards are so high a tiny buff mark on the outside which has zero effect on cookware they will list as second. I guess if you are buying these as decorations and not cookware but even then, you really would need to inspect it with a magnifying glass.
I bought my All-Clad D3 nineteen years ago and had the problem with the edge becoming sharp when the inner stainless layer separated from the middle aluminum layer for a few inches at one edge of the rim. I wrote to the company, 16 years ago or so, and they replaced the pan, a large stock pot, with no questions or hassle whatsoever. I actually cut myself and when they found that out they were very keen to make sure I had recovered before discontinuing contact. My cut was minor and healed quickly. I never put my pot in the dishwasher. I didn't even have a dishwasher at the time. What i have done is to let them soak in soapy water on occasion. That degrades the exposed aluminum, but it hasn't caused any of my pans to actually separate the way the one stock pot did. That pot has never been soaked. It was just a defect in the bonding of the layers that eventually split. I do have some warping on one of my frying pans which is a shame, but I'm sure it's because i wasn't careful enough with it on my electric range which gets insanely hot. I didn't realize warping was even possible, but it happened. However, it's minor enough that i didn't even realize it had happened until i got a glass top induction burner and saw that the frying pan did not sit flat on it. I also find it very hard to prevent things from sticking no matter what temperature or how much oil I use. Regardless, I'm quite happy with the D3 pots and pans. They heat quite evenly and they can be cleaned with every harsh methods such as scouring powder because they are completely stainless steel on the outsides.
Try frying green onion or regular onion with a little oil and salt in the pan before cooking. This makes it much less likely to stick. You can dump the mix out but I find that I can often leave the onion in to become part of the dish.
It’s just like the debate over Le Creuset. Boils down to you get what you pay for and whether or not you want to buy Chinese made products.
Good call - very similar brand in terms of brand/price/quality...just a different category (stainless steel/enameled cast iron)
china makes some quality stuff, but american retailers don't order the quality stuff from china to sell to regular americans at walmart and "fancier" places like williams-sonoma. they order the cheap shit that breaks down quick so you go buy another one asap.
Sandra, you need to watch The China Observer. This isn't a everybody is great and equal thing, this is a the ccp is corrupt and it's a broken country thing.
It comes down to American made or not. A slight difference in quality that most home cooks will not notice. Buy American to keep Americans employed.🤨🤨🇺🇸
There’s no debate over le creuset. Go buy a knockoff and see how thin and crappy it is.
All-Clad always has large sales to their lines that spread across other companies and sites. I bought mine through Macys with 50% off plus an additional 20% off because of a promotion they were having. I got the D3 10 piece set plus the 12” fry pan all for less than $500. They weren’t even factory seconds, they were the real deal. I’ve seen cheaper quality cookware go for that price or just a bit less. I really like my All-Clad.
Was that recently??
@@Amir-pn2rq I got them this year, about 4 or 5 months ago. I had to jump on it because I was bingeing cookware videos and All-Clad kept ranking in the top 3.
I got mine from Macy's when they were on clearance. They also had a line that had lids made in China so they were clearing the out because people complained. My set was all made in America.
I did the same
Yep, just work the deals. I lost track of how many knives I have. Chefs love knives, more knives, more pans, etc.
Recently got 2 all clad pans to try stainless steel for the first time. Have to say I liked the way it seared meat...a lot. I am surprised people ever put pans in the dishwasher as it is something I would never trust to do.
Thanks for this very precise review. Your videos are for sure the best for amateur cooks 🙏🏻
You’re welcome - thanks for the support
Seek out used All Clad for 50 to 75 percent off new prices. I found a 10 inch pan at a thrift store for $6. It was a good thrift day. ❤
I have over 20 pieces of All-Clad D3 cookware and have been using for over 25 years. It still looks shiny and performs well.💕
I bought my AC Copper Core around 12 years ago. It's such a pleasure to cook with this cookware after years of buying cheap brands that don't hold up. I got a full set on a Black Friday deal. They are worth every penny and I am confident that they will last a lifetime.
My mother in law is a bit of a hoarder. Not too long ago my wife and I were in the market for some pots and pans. She had a set of all clad d7. I knew nothing about this brand. After using it for about two years they still look brand new so I did some research and was shocked to see what I owned. I would have never spent the money on this but dam is it a good product.
I’ve used stainless steel all clad since 2000. I’ve never had an issue, it’s the best cookware anyone could ever own!!!
All-Clad seems GREAT.
I have Cuisinart FCT pots and pans, which are also good (in my view), and have been in use for many years and remain PERFECT to this day.
I've been thoroughly enjoying your insightful videos, especially those that review various cookware. The Smithey Carbon Steel skillet and cast iron products have caught my attention, particularly after watching another video from a different channel. Now, I'm considering making a purchase. However, I find myself torn between the Deep Farmhouse Skillet, Farmhouse Skillet Regular, and the 12-inch Cast Iron.
Considering the significant investment involved, I plan to acquire them one at a time. Your expert advice on which one would be the most practical for general use would be highly valuable to me.
Thanks a bunch for your guidance, and I genuinely appreciate the quality of your videos!
Thanks for watching - I’m so glad you find the videos helpful. Smithey is on my list to test but I haven’t used it yet. But just looking at those options, I wouldn’t buy the regular Farmhouse skillet because the walls are too shallow (1.25 inches). If you have a gas stove top, the deep Farmhouse and cast iron skillets will both work fine, but if you have a flat top electric or induction stove, I would avoid the cast iron because it has a ridge along the bottom that keeps the pan slightly above the cooktop and can lead to hot spots.
I found an All-Clad D3 skillet in the woods! Scorched black and buried in dirt and vegetation for God only knows how long. Steel wool and boiling water brought it back. The bottom is still black, but the cooking surface looks close to new and I use it regularly.
In the woods?? What a find!
Yeah, one of my Revereware pans in like that but only my fault, I fell asleep one evening, buy more of a light gray
I've been using All-Clad for a couple decades and very happy with it. Interesting points on difference in water boiling times between the All-Clad lines
I'm still using my pans that are 40 years old. Still love them.
I purchased a set of All-Clad in the mid 1980’s…….still love using them.
Got a set of all-clad D3 stainless in 1997 or 1998 and they mostly were and are great. I like the concave handles. My only complaint was the 12" pans with vertical sides warped and became rounded on the bottom after being used for a while. They still sit fine on a fire or a gas stove, but not on the new breed of flat top stoves.
I'm guessing that All Clad would replace that warped pan on warrantee....
Doesn't sound like they have to do that very often.
The new breed of flat top stoves are a horrific farce anyway.
@@petermgruhn Agreed. They're designed for people who don't cook.
We've had ours for well over 20 years now. Still work great and look amazing.
It is actually pretty cheap at Costco, same price as regular equipment. I already have too many pans and pots or I might have gotten a set. It was like $50 for 3 pans. I think it was HA1.
Oh. Lo-Heet! Our Vollrath Lo-Heet pans are now, I think, 70 years old? Broke two bakelite handles, but *no* other damage and they work fantastically.
Cooking skills and cookware are something you need and are valuable for a lifetime.
Excellent breakdown and review.
Thank you!!
I am now up to 16 All Clad pots and pans. I need a bigger kitchen! Will not buy made in China, hopefully their lids and handles will start to be made in the US. Thanks for the information
Are you ever going to do a review of the graphite core, a review where you actually cook on it versus just twirling the pan around?
All my cookware is copper core All Clad. Works good!! This cookware is heavy but it is incredibly durable. I have never put this cookware into our Miele dishwasher.
I have 3 all clads I got in 2005. I have one made in saucier. The all clads finish still look great after all these years, theyare noticeable more solid. I like the all clad handles, they don’t slide in the hand.
I originally had some a mix with d3 being prominent. When I decided to purchase a new stovetop, I found I needed to switch. With full induction burners, d5 worked best and have been tremendous. They all end up in the dishwasher and come out sparkling clean. As a cook, it’s great to have high end equipment like All clad.
I hope they never change the handles I love how easy it is to control.
I found this very interesting, I like to buy the best I can afford, and when it comes to preparing my food having the best ability to prepare delicious food is at the top of my priorities.
I have several pieces of All-Clad. The ones I use most are MC2, which isn’t sold anymore. I don’t look to AC anymore for pans, but not because I have any problems with them. I just don’t like the multiple lines with constant revisions. That isn’t about cooking; it’s about marketing.
We bought a set of Emeril’s branded stainless, which turns out to be made by All-Clad. Fully satisfied with the performance, even more satisfied with the price.
I was thinking All-Clad has one of their lines made in China, but it's been a couple of years since I did research to upgrade my pots & pans & I'm a bit fuzzy on that part. I chose Demeyere 7 ply Atlantis pans & Made-In 5 ply pots. My favorite pan ever is the Demeyere 5.1 quart Saute pan - $385. The disc on the bottom & it's components are amazing & the surface is completely flat. This pan is a level above all others; get you one.
big fan of Demeyere Atlantis
After years of using stainless steel cookware i only buy and use viking now..
Big fan of the Professional collections
Great comprehensive review.
Idea for a video: Where to find lids/covers that fit cookware?
All-Clad's handles are fine. What All-Clad needs to do is redesign all of their lines to recess the rivet heads and make them flush on the inside of the pans. As you noted, their high-end compeitors like Demeyere, Hestan and Greenpan are either rivetless or have flush rivet heads. The protruding rivet heads on All-Clad pans now make them appear dated and sub-par in one major area, as they force one to spend more time on cleaning the pans. And while they're at it, they should also clad the edges on their pans
Other brands copied All-Clad's cladding process. There's no reason that All-Clad cannot copy advances and improvements that other brands have made to the process.
I'm about to pull the Trigger on the All-Clad D3 set. Thank you for these reviews
Good choice!
Yet another superior video! Thank you so much for sharing your insight and knowledge! Hope you have a tasty Thanksgiving!
Thank you! You too!
I bought the Cuisinart equivalent a little over two decades ago (approximately 1999). I was disappointed with the pans from day one. The composite construction did not provide the advertised benefits. And my recent purchase of an induction cooktop revealed that my Cuisinart pans are not induction compatible. I replaced those pans with induction compatible Calphalon and I am much happier. Not just because the Calphalon pans are induction compatible but also because the shape of the pans is better.
I’ve had my All Clad pans for over 30 years. Still going strong.
Made in Italy, the Lagostina cookware set that I bought in 1983 - a bit more than 40 years ago - has a bonded aluminum bottom with a stainless steel body and has worked exceptionally well with EVERY DAY use. The only problem was with the cover of only the smallest pot in which the cover knob cracked and became slightly loose but didn't detach though.
Considering All-Clad HA1 for no-stick cooking.
I got an All Clad frying pan at work as a reward
never looked back, predictable cooking, reliable, easy to clean
I have a 30+ yr old set of Allclad LTD pans. They are black anodized on the outside, stainless on the interior. I don't treat them nice at all, they are tools. And they have held up great. Only negative is they are not induction top capable. But that wasn't a "thing" when I got them, and I still cook on gas. These pans are like the made in USA Craftsman hand tools I bought when in high school. They won't give up on you.
I’m the same. I have pans from the 80s. These are different names and styles from what they make now. I don’t care about the rivet gunk. I clean them as best I can with steel wool. Otherwise these pans could be used for the next 40 years. There is nothing like it. I cook on gas on a restaurant stove.
Great video. I have 15+ year old All clad pots and pans. And I am very happy with them and would recommend them to anyone interested. BUT I AGREE with your overarching point that a well-made steel pan is a well-made steel pan. All-clad or other brands that you have reviewed/recommended all work well in real-life cooking. With a lot of experience, technique > pan material and you can compensate for whatever you have in an AirBnb kitchen, etc..
I have a cop-r-chef set from the mid 90's that looks brand new when I polish them, and a couple pieces from maybe the 70's that were passed down that have the brass handles that are still good. It is the single best long term investment that I have ever purchased.
Most of my pots and fry pans are D5 AC. I love how the D5 lip is designed to pour without dripping. Having said that, I have bought a few pieces of Made-In and have been extremely pleased with those pieces as well. When you get into this price range in this quality of cookware, I don’t really see the need to try and have a complete set of one or the other, buy what you need when you need it. either way this stuff is gonna last you a lifetime all of my pieces were acquired one at a time.
the 'used' all clad on amazon is an absolute bargain. All the 'used' stuff I've ordered arrived basically new and at half the price.
I find for my less used sizes that the Tools Of The Trade stock pots work fine. For Cast Iron I am using Tramontina successfully.
I have Revere Ware from my mom that is 75 years old. But all the fry pans that I use every day are All-Clad D3. There is one exception: a Viking three layer with Teflon non-stick. I find that one holds up better than the All-Clad non-stick.
I've had a full set for more than 15 years, they are awesome. Nuff said
I have a mid-1990s All-Clad LTD I bought new for about $140 that cooks and looks as well now as it did then. It has a stainless interior, an anodized aluminum exterior and a layer of aluminum in-between (aluminum is almost as a good a conductor as copper). I always hand-wash it and use wooden utensils but it cleans up easily after soaking.
About 5 years ago I bought a set of Cuisinarts "multi-clad pro" series and I couldn't be happier especially for the price. Both the performance and quality are outstanding IMO.
Your reviews are awesome and informative. The repetitive cheery music is fairly grating, though! Love ya
Noted!
I have allclad for 9 years now and love them.
Great video
my mother in law gave me allclad seconds bought at the factory sale in 1988 i have used these daily since then, they are the best you can get. every time i use them buy them and dont look back. my pans have some wear but are the best cookware i have ever used.
I have a set of Tramontina tryply clad I bought in 2011. They are still going strong, even surviving a house fire. My only issue is the rims of pots are not beveled. I have fully clad pieces (base only are trash) from All Clad, Cuisinart, Anolon, and Calphalon that I got on clearance or thrifted to replace some lower end pieces after the fire and they are all great.
I'm so glad All-Clad finally changed the design to their handles. That's one thing I really hated about All-Clad. The big pots when full are a challenge to maneuver, especially with wet greasy hands.
I purchased a few all clad stainless steel pans for 35 years ago. perfect amazing pans
I find it interesting that their handles aren’t popular. I like the angle of the long handles because they make the pans feel lighter. Bought my first AC back on the nineties, all of which still perform great.
Just came across this channel, insta-sub! really well done my man. THX
Thanks for the support - really appreciate it
I have had All Clad copper core for over 20 years. I also have tin lined copper and iron / carbon steel, but the All Clad is the easiest and most reliable to own. Would buy them all again
18 years ago, I paid $1200 for copper ring set of 9. When I opened and inspected the quality of the pot and pan there is no objection that they are quality and you can taste your frying eggs. However, the pot lids were made in China. The lids did not hold its quality but other than that, I still love it and using everyday cooking. I like how even burned food can be washed away with barkeeper and steel cleaner. My money was well spent for this kitchen investment.