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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/
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 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!!!!
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 !!!
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.
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.
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 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.
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 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.
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.
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 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 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 ❤️
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.
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 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.
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 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.
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.🤨🤨🇺🇸
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.
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.
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.
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'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 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 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
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.
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.
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.
2:26 The term "recently settled" is relative and vague, makes it sound like it happened last week when it actually happened August 2022 which is over a year go and the deadline to submit claims has long since come and gone in April 2023.
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 two all-clad pans and love them. Both are bought on the seconds sale, the one there is no notable defects on the other there is one around the top, but we'll worth it.
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.
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.
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 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.
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.
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.
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 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.
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 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 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.
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 bought a set of pots and pans at Costco 25 years ago for no more than $100. I still use them on a daily basis. I would never try to say that they could measure up to all-clad, but you can get by with less expensive pans if you want to.
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 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.
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.
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.
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.
I worked as a cook off an on over 30 years. So my experiences. Work has had the worst cheap trendy crap that belongs in the trash. One catering company invested more or less what I have at home. I have Belgique cookware bought at Macy's around 30 years ago. Heavy bottomed but also thick sides. Used daily and some a few different times a day. I have some Cuisinart Chef's Classic with heavy bottms and no issues after a few year's use. Most of my cast iron cookware I inherited and most of it is 100+ years. Knowing my parents and grandparents, it's obvious that they bought the cheapest stuff. They all do quite well. My kids ran it through the dishwasher when I was at work numerous times. Clean up the rust and dry it on the stove, then put away. My CorningWare casseroles were used as Dutch ovens and bought in the 50s. One finally broke and I replaced it with an Imarku enameled cast iron from Japan. It is mid priced and I got it on the very rare sale. That thing has been dropped on slab concrete floors and so on. No cracks or chips. The Amazon, arrived cracked and chipped. I bought the German heritage brand of Merten and Storck and its done just as well as Le Cruset and Staub. I used Lodge enameled cast iron at one place I worked at for years with no issues. I bought some cheaper stainless steel pans from the restaurant store and it has held up well. When I do catering, I have the need for many pots going at once. The 15 quart braisier does well and so does the 35 qt. Besides catering from my home, I had several foster kids along with my own. For 30 years, I home canned stuff from a large garden and when we ended up with another 17 foster kids to add to our own 6, the bulk restaurant cookware was used continually. Yes you can buy crappy cookware that isn't worth a damn. You can also spend a fortune on very expensive garbage too. I liked Misen and bought a starter set for one of the former foster kids. She loves it! After all these years, I go and polish up the stainless steel using barkeeper's friend and my 30+ old cookware gleams and looks almost new.
I agree honestly, you have to go out of your way to find really bad stainless ware (no disc or cladding at all). The rest is fancy marketing, or aesthetics. Which is fine! Get what you like, but dont fool yourself into thinking it's a whole different class of cookware due to some preferential features. I have an all clad d5 wok and a d3 12 inch skillet, they perform about the same as every other fully clad or disc bottom skillet. Oftentimes I even prefer a very thick disc bottom for certain applications because the mass helps with evenness in heat and allows better heat retention when i can't use cast iron for say something acidic.
@@bohemiansusan2897 they probably will, no matter how beat up they get they'll probably still be servicable, especially on a gas flame where it doesnt matter if they're pretty warped I got a dented up "tools of the trade" 12.5 inch pan second hand from a thrift shop, its kinda ugly and i'm sure it's seen better days but despite all this it's a great workhorse. It's quite good for searing large batches of chicken even on my awful electric coil cooktop with an 8 inch coil, the disc cladding if sufficiently thick it can spread the heat "ok" to get the job done. It has nice tall straight sides so its good for making a pan saucr afterwards as well, or even braising. the one truly awful experience i had with any offbrand stainless cookware is the wolfgang puck disc clad pans, the rivets seem to be made of aluminum and not stainless, since they are clearly corroding, likely in response to acids which stainless should not do... another minor bad experience was with fully clad calphalon, probably one of the lighter series. my electric stove has a habit of warping thin cookware, so it warped in such a way that half the skillet did not contact the burner any longer, it was unusable for me at that point, would probably still work on a gas stove though.
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.
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
We live near the All-Clad factory HQ. Their warehouse sales were a very popular social event and that’s where I got my pieces. When I first used it I couldn’t believe the difference in how it cooked. It wasn’t me. It was All-Clad. I’ll never use anything else.
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.
Right now 10.5" All-Clad D3 Everyday and 10" Made In Stainless Clad Frying Pan are $99. Is either one a better buy? All-Clad is USA made and USA materials sourced and China for the handles. Made In is Italy made, but where are the materials sourced from?
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.
"If you preheat the pan, add enough oil, and allow the food to cook for a few minutes before you touch it..." This order is important. Heat the pan first, not with the oil in it.
I cook for my extended family nearly every day on an induction cooktop. I do not use “non-stick” pans. I hand wash my cook wear. I love all my All-Clad stainless steel cook wear and if I need to purchase anything new it will be All-Clad.
The 8" Metalcrafters saute pan handle is too heavy and the pan tips back and even falls off the stove. I solved this problem by drilling several holes in the handle.
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
My stove top is an electric range. Since electric ranges cycle on and off to control heat I’d likely like the slower heating but steadier heat pan. The high response pans would be good for a gas range because the heat is set to a constant level while cooking.
I got a pretty heavily used set of allclad d5's on facebook market play. A 12inch, 10in, 8in skillet, and 3qt saute pan for 175. Best deal on pans I've ever had. Definitely not mint after using barkeepers on it, but they cook fantastic.
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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 ... 😊
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 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.
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 !!!
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.
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.
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'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 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.
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 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.
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've found two all clad pans at a goodwill for a grand total of $13. Some barkeepers friend got them back to like new.
Me too! I got 3 pcs for $3.99 ea.
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 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 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 ❤️
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.
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 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.
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 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.
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.
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.
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.
Good pans like good knives do not belong in dishwashers.
I got my All-Clad 30 years ago and still is kicking butt!
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.
We have 40+ all clad and we cook a lot. I have no regrets, my great great grandchildren will enjoy this cookware
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'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 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’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!
great review, just joined the newsletter, cant wait to purchase these in the future
Thank you!
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 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
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.
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.
We've had ours for well over 20 years now. Still work great and look amazing.
I’ve used stainless steel all clad since 2000. I’ve never had an issue, it’s the best cookware anyone could ever own!!!
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 got an All Clad frying pan at work as a reward
never looked back, predictable cooking, reliable, easy to clean
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.
2:26 The term "recently settled" is relative and vague, makes it sound like it happened last week when it actually happened August 2022 which is over a year go and the deadline to submit claims has long since come and gone in April 2023.
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 two all-clad pans and love them. Both are bought on the seconds sale, the one there is no notable defects on the other there is one around the top, but we'll worth it.
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?
I purchased a set of All-Clad in the mid 1980’s…….still love using them.
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.
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.
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! 😀
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.
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.
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.
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 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
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 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 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.
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 bought a set of pots and pans at Costco 25 years ago for no more than $100. I still use them on a daily basis. I would never try to say that they could measure up to all-clad, but you can get by with less expensive pans if you want to.
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.
Excellent breakdown and review.
Thank you!!
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
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.
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.
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.
I worked as a cook off an on over 30 years. So my experiences. Work has had the worst cheap trendy crap that belongs in the trash. One catering company invested more or less what I have at home.
I have Belgique cookware bought at Macy's around 30 years ago. Heavy bottomed but also thick sides. Used daily and some a few different times a day. I have some Cuisinart Chef's Classic with heavy bottms and no issues after a few year's use. Most of my cast iron cookware I inherited and most of it is 100+ years. Knowing my parents and grandparents, it's obvious that they bought the cheapest stuff. They all do quite well. My kids ran it through the dishwasher when I was at work numerous times. Clean up the rust and dry it on the stove, then put away.
My CorningWare casseroles were used as Dutch ovens and bought in the 50s. One finally broke and I replaced it with an Imarku enameled cast iron from Japan. It is mid priced and I got it on the very rare sale. That thing has been dropped on slab concrete floors and so on. No cracks or chips. The Amazon, arrived cracked and chipped. I bought the German heritage brand of Merten and Storck and its done just as well as Le Cruset and Staub.
I used Lodge enameled cast iron at one place I worked at for years with no issues.
I bought some cheaper stainless steel pans from the restaurant store and it has held up well. When I do catering, I have the need for many pots going at once. The 15 quart braisier does well and so does the 35 qt. Besides catering from my home, I had several foster kids along with my own. For 30 years, I home canned stuff from a large garden and when we ended up with another 17 foster kids to add to our own 6, the bulk restaurant cookware was used continually.
Yes you can buy crappy cookware that isn't worth a damn. You can also spend a fortune on very expensive garbage too. I liked Misen and bought a starter set for one of the former foster kids. She loves it!
After all these years, I go and polish up the stainless steel using barkeeper's friend and my 30+ old cookware gleams and looks almost new.
I agree honestly, you have to go out of your way to find really bad stainless ware (no disc or cladding at all). The rest is fancy marketing, or aesthetics. Which is fine! Get what you like, but dont fool yourself into thinking it's a whole different class of cookware due to some preferential features.
I have an all clad d5 wok and a d3 12 inch skillet, they perform about the same as every other fully clad or disc bottom skillet. Oftentimes I even prefer a very thick disc bottom for certain applications because the mass helps with evenness in heat and allows better heat retention when i can't use cast iron for say something acidic.
@@Opal-L
My kids keep jokingly saying that my grandson and his kids will be cooking with my cookware.
@@bohemiansusan2897 they probably will, no matter how beat up they get they'll probably still be servicable, especially on a gas flame where it doesnt matter if they're pretty warped
I got a dented up "tools of the trade" 12.5 inch pan second hand from a thrift shop, its kinda ugly and i'm sure it's seen better days but despite all this it's a great workhorse. It's quite good for searing large batches of chicken even on my awful electric coil cooktop with an 8 inch coil, the disc cladding if sufficiently thick it can spread the heat "ok" to get the job done. It has nice tall straight sides so its good for making a pan saucr afterwards as well, or even braising.
the one truly awful experience i had with any offbrand stainless cookware is the wolfgang puck disc clad pans, the rivets seem to be made of aluminum and not stainless, since they are clearly corroding, likely in response to acids which stainless should not do... another minor bad experience was with fully clad calphalon, probably one of the lighter series. my electric stove has a habit of warping thin cookware, so it warped in such a way that half the skillet did not contact the burner any longer, it was unusable for me at that point, would probably still work on a gas stove though.
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.
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
After years of using stainless steel cookware i only buy and use viking now..
Big fan of the Professional collections
We live near the All-Clad factory HQ. Their warehouse sales were a very popular social event and that’s where I got my pieces. When I first used it I couldn’t believe the difference in how it cooked. It wasn’t me. It was All-Clad. I’ll never use anything else.
I'm still using my pans that are 40 years old. Still love them.
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.
Nice All-Clad commercial!
I purchased a few all clad stainless steel pans for 35 years ago. perfect amazing pans
Right now 10.5" All-Clad D3 Everyday and 10" Made In Stainless Clad Frying Pan are $99. Is either one a better buy?
All-Clad is USA made and USA materials sourced and China for the handles.
Made In is Italy made, but where are the materials sourced from?
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.
"If you preheat the pan, add enough oil, and allow the food to cook for a few minutes before you touch it..."
This order is important. Heat the pan first, not with the oil in it.
I own All-Clad and Demeyere products. When I'm particularly interested in the quality of the outcome, I use the Demeyere products.
I cook for my extended family nearly every day on an induction cooktop. I do not use “non-stick” pans. I hand wash my cook wear. I love all my All-Clad stainless steel cook wear and if I need to purchase anything new it will be All-Clad.
I’ve had my All Clad pans for over 30 years. Still going strong.
I have 18-19 pieces of AllClad - can't remember how many - and 3 pieces of cast iron,
and There
The 8" Metalcrafters saute pan handle is too heavy and the pan tips back and even falls off the stove. I solved this problem by drilling several holes in the handle.
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
I hope they never change the handles I love how easy it is to control.
I have allclad for 9 years now and love them.
Thanks for this very precise review. Your videos are for sure the best for amateur cooks 🙏🏻
You’re welcome - thanks for the support
Cooking skills and cookware are something you need and are valuable for a lifetime.
Great comprehensive review.
Idea for a video: Where to find lids/covers that fit cookware?
My stove top is an electric range. Since electric ranges cycle on and off to control heat I’d likely like the slower heating but steadier heat pan. The high response pans would be good for a gas range because the heat is set to a constant level while cooking.
The D5 and D3 collections are excellent for electric stoves for that reason.
I got a pretty heavily used set of allclad d5's on facebook market play. A 12inch, 10in, 8in skillet, and 3qt saute pan for 175. Best deal on pans I've ever had. Definitely not mint after using barkeepers on it, but they cook fantastic.
I bought all-clad and a much cheaper Tramontina set at the same time 15 years ago. They hold up the same. Both work equivalently for induction.