5 comments about All-Clad Stainless-Steel Stockpot.

1. All-Clad is the very best and most of their pans are compatible with Induction cooking I had the 6qt so I ordered all the larger pieces that had the aluminum core. I never like to cook in the exact size pan. I like to have ample extra room in the pan. I think the other is a 12 qt. and I have the steam insert that fits all those pans.



2. OK, I am cheating here a bit by cutting and pasting a recent equipment review by the magazine Cook's Illustrated/PBS show America's Test Kitchen. This is a long review, so if you want to cut to the chase, just scroll to the last paragraph before the listing of the individual reviews.
   
   Here in the test kitchen, we have 15 stockpots of varying sizes, and we use them often. Most home kitchens, however, have room for a single stockpot, so it must handle a variety of big jobs-from steaming lobsters and cooking bushels of corn to canning and making huge batches of chili or homemade stock.
   
   So what size is best? After substantial pretesting, we determined that a 12-quart stockpot is the most useful size--it's the "smallest" big pot, meaning it can handle most big jobs yet is small enough to store with your other pots and pans. So how much do you have to spend to get a good 12-quart stockpot? We bought nine basic stockpots (no fancy steaming or boiling inserts), ranging in price from $25 to $325, and headed into the test kitchen to find out.
   
   We boiled water, cooked mounds of pasta (two pounds of pasta and eight quarts of water at a time), prepared two dozen ears of corn, and made double batches of beef chili in each pot. To evaluate the pots, our testers used digital scales, thermometers, stopwatches, gas and electric burners, and plenty of elbow grease. They handled each stockpot extensively to get a sense of its overall feel (both empty and full) and handle design. We washed the pots repeatedly and practiced stowing them away. What did we find out?
   
   SHAPE-SHIFTING: The best stockpot we tested, the $325 All-Clad, impressed us more for what it didn't do--scorch on the bottom or feel awkward or flimsy--than for what it did do; after all, how sexy can a stockpot be, even when it's performing flawlessly? That said, our testers preferred wide stockpots (such as the All-Clad) to tall and narrow ones (such as the Vollrath), as greater width allows you to see and manipulate food better and makes for easier cleaning and storage.
   
   A WEIGHTY ISSUE: The heavier pots (all weighed without lids) outperformed the lighter models. The four heaviest pots in our testing were all made of stainless steel with an aluminum core. Aluminum conducts heat very well and ensures more even cooking and fewer hot spots. The aluminum core also makes the bottom of the pot thicker, which reduces scorching. The lighter pots (including those without aluminum cores) did a fine job cooking corn and pasta--in fact, they heat up faster than the more even-heating pots with aluminum cores. But for cooking applications where sticking and scorching are risks (such as chili), a heavier pot is a must.
   
   GET A GRIP: Handles matter-a lot. We found that the best handles extend from the pot at least 13_4 inches and are either flat or thick and round, for easy gripping. The All-Clad, Cuisinart, Lincoln, and Arcosteel pots had the best handles-they were easy to grip, even with potholders and a pot full of steaming chili. Pots made by Vollrath and Farberware performed well in cooking tests but were severely downgraded because testers found their thin handles to be awkward and poorly designed.
   
   SUMMING UP: You can buy a solid, aluminum-core 12-quart stockpot (like the Cuisinart) for $65--or you can drop $325 on the beautiful All-Clad pot, which didn't have a single flaw. If you use a stockpot primarily to boil corn or pasta, it makes sense to buy the Cuisinart model and use the savings to upgrade something else in your kitchen. Whatever your price range, opt for a pot that feels heavy for its size. And when shopping, give the handles a test-run by picking up pots with potholders. The pots are listed, with comments, in order of preference.
   
   
   Highly Recommended
   
   All-Clad Stainless 12-Quart Stock Pot
   Price: $324.95
   Material: stainless steel with aluminum core
   Weight: 5.5 lb.
   Comments: This pot was lauded for being "nice and heavy," with "easy-to-grip" handles that "didn't get too hot" (although we still needed potholders). The aluminum core runs up the side of the pot-other pots have aluminum cores only in the bottom, if anywhere--which ensures more even heating than most of us will ever need.
   
   Recommended
   
   Cuisinart Chef's Classic Stainless 12-Quart Stock Pot
   Price: $64.95
   Material: stainless steel with aluminum core
   Weight: 4.35 lb.
   Comments: Very similar to the All-Clad pot, the Cuisinart comes with handles that are "easily grippable" and "sit well in your hand." The upward tilt of the handles made it especially easy to pour out the contents. This pot was also praised for being "plenty heavy," and the bottom was pristine after cooking the chili.
   
   Lincoln Foodservice Wear-Ever Professional Series 12-Quart Stock Pot
   Price: $59.90 (with lid, which must be purchased separately)
   Material: aluminum
   Weight: 3.85 lb.
   Comments: This all-aluminum pot fared well in the test kitchen. Testers loved its "light weight," "solid feel," and "sturdy raised handles," which made handling and pouring easy. Aluminum is not as durable as stainless steel, which may lead to problems down the road.
   
   Recommended with Reservations
   
   Arcosteel 12-Quart Stock Pot
   Price: $49.95
   Material: stainless steel with aluminum core, tempered glass lid, silicone handle covers
   Weight: 3.7 lb.
   Comments: This pot heated relatively evenly-there was only a tiny patch of chili stuck after 21/2 hours of cooking. The handles are "sturdy" and offer "good control," but this pot was downgraded for dangerous bare spots (no silicone) on the handles.
   
   Farberware Classic Series Stainless Steel 12-Quart Stock Pot
   Price: $70.95
   Material: stainless steel with aluminum core
   Weight: 4.5 lb.
   Comments: With better handles (these were deemed "uncomfortable" and "slippery"), this heavy aluminum-core pot would have been in the "recommended" category. It heated very evenly, and testers liked how the lip of the lid "caught a lot of condensation."
   
   Vollrath Stainless Intrigue Professional Cookware
   12-Quart Stock Pot
   Price: $88.48 (with lid, which
   must be purchased separately)
   Material: stainless steel with
   aluminum core
   Weight: 6.35 lb.
   Comments: This tall and narrow pot "felt tippy" and "cumbersome" and was "harder to pour" and clean than squatter pots. It did, however, cook with very even heat and was the heaviest of all the pots we tested.
   
   Endurance R.S.V.P. Stainless Steel 12-Quart Stock Pot
   Price: $37.95
   Material: stainless steel with aluminum core, tempered glass lid
   Weight: 3.25 lb.
   Comments: "Shallow," "thin," and "narrow" handles made it hard for testers to grip this pot. This pan heated fairly evenly (thanks to its aluminum core), and there was very little sticking during the chili test.
   
   Not Recommended
   
   Metro 12-Quart Stock Pot
   Price: $24.95
   Material: stainless steel with tempered glass lid
   Weight: 2.3 lb.
   Comments: There was serious burning/sticking at the bottom of this very light pot during the chili test. The handles taper into a point, making it "hard to get your hand in to grip it."
   
   Metro Set of 3 Nested Stock Pots with lids: 8-, 12-, and 16-quart
   Price: $49.99
   Material: stainless steel
   Weight: 1.8 lbs
   Comments: Testers said this pot, the lightest of the lot, "felt like a toy and would dent too easily." With handles that rose above the top of the pot, it was very awkward to pour because "the leverage is all wrong." There was major sticking and burnt matter on the bottom of the pot after the chili test.



3. I got this pot to replace an old 5 quart teflon lined aluminum pot of similar shape but with plastic handles, which kept it from the oven without extraordinary measures. The old pot simply did not heat up very quickly or evenly and it's dark interior made it more difficult to see what was going on with braises or pasta cooking.
   
   So, I was often lugging out my 8 quart Le Creuset dutch oven when the smaller lighter pot would be the perfect size, but for the plastic handles.
   
   I have used it a few times since receiving it, and it meets every expectation, even outperforming a similarly sized 5 quart Calphalon pan which was my old favorite when I bunked with a gas range.
   
   This is an incredibly uselfu size and shape, and worth the cost if you cook a lot.
   
   Highly recommended.



4. I use this pot for cooking pasta. I have the multicooker, but this is a better size for one person. It's much easier to manage. As with all things All Clad, it has superior heating technology -- heats fast and evenly. Clean up is a breeze because it's dishwasher safe. A little polish keeps it bright and shiny.



5. I'm unnaturally dependent on my All Clad 8 quart -- so much so that I bought a second. Soup cooks like a dream in it, and it's great for making stock -- wide enough to brown the chicken and onions before adding the water. Unlike my old cruddy Revereware, you don't get great globs of stuck stuff on the sides that forces you to lose arm muscle scrubbing it off. Cleaning is easy with All Clad-- a must for someone without a dishwasher. Will this addiction ever cease??!!!

5 comments about All-Clad Stainless Asparagus Pot with Steamer Basket.

1. This is a great product at a great price, but don't confuse it with the three-ply All Clad Stainless line. This cooker has the aluminum disk attached to the bottom of the pot like their multi-cooker and the large stock pots, not aluminum sandwiched between two sheets of stainless.It is made in China, not the US. Of course if it was the standard stainless line it would cost a couple of hundred dollars.
   
   As far as cooking, I love it for cooking asparagus, broccoli crowns, corn or steaming small quantities of just about anything. We like ours so much that we have been giving them to our friends for gifts.



2. As with all the All-Clad quality cookware, its heavy duty and will outlast the chef. If you can save up for this line of cookware, you will not be disappointed. Comes to a boil fast with less heat, stays hot and cleans-up well. Well worth the price; this is the last pot you will buy.



3. Asparagus pots in general are great. However, I found this pot by googling "asparagus pot induction cooking" and the descriptor confirmed that it should be induction-ready. It isn't. The bottom is aluminum, not stainless, and therefore not magnetic. I have to return mine, so I'm just trying to save others this hassle.



4. This is an excellent product for steaming asparagrus or boiling fresh corn on the cob. I highly recommend it.



5. Cooking asparagus is a pain, since few pots in our (otherwise well-equipped) household can handle it. Either you lie down the asparagus in a frypan, which means you can't fit more than about a pound at a time; or you use a pot that's entirely too big, and it takes 20 minutes for the water to come to a boil. And in both those cases, the asparagus can cook unevenly.
   
   I'd wanted an asparagus pot for years, but somehow could never bring myself to purchase one. Who needs another single-purpose item? Just how much asparagus do I think I'm going to eat? Yet, as others have pointed out, this is less a one-item pot than it initially seems. It'll be perfect for a couple of ears of corn on the cob, for hard-boiling eggs, and for steaming a few artichokes.
   
   When I finally had the excuse to buy an aspargus pot (okay, it was part of a Halloween costume -- stick a bottle of port in the pot and carry it around: port-a-potty, get it?), I took the opportunity to do some shopping. I think I looked at a half dozen of these in a couple of stores. I looked at a few of the pots that cost about half the price, and immediately rejected them. Sure, this isn't something I expect to use all the time, but they were... not flimsy exactly, but definitely not sturdy. The less expensive model had a glass lid, which I don't trust.
   
   And, surprisingly, once you get past the "cheap" model, there's not much difference in price between the various pots. Sitting next to this All-Clad on the shelf was a pot that cost $5 less. It didn't have the bolted-on construction; its squishy handles were comfortable, but I didn't expect they'd stay that way over time. For the five bucks, I went with a brand I knew.
   
   After the bottle of port was removed from the post-Halloween festivities (and, since that's where I got cheap, the port allocated to pear-poaching duty), I tested the asparagus pot on a bundle of white asparagus I'd gotten from the local gourmet market. As Schneider says in From Amaranth to Zucchini, the quality of asparagus in the US isn't nearly as good as what you'll find in Europe, and it should be boiled rather than steamed. It took only 3 minutes to cook in my new asparagus pot, and was indeed perfectly cooked (if, indeed, not as good as the European stuff). You lift it out (though I'll warn you to have something in which to set the basket, as there was a moment of "NOW where do I put it?!") and you don't have to worry about tongs or other awkward implments for moving the veggie around.
   
   One of the disadvantages with the frypan or big steamer method was that cooking asparagus took over the stove. This pot consumes very little real estate. My ownership of this pot will probably put green asparagus back on the menu!
   
   This isn't the sort of item that one _must_ have. But I'm really glad I own it.

5 comments about All-Clad Stainless-Steel Saucier.

1. Such a beautiful and useful shape. I have the 5-1/2 quart. It is a perfect size between a saucepan and stock/pasta pot. It has a wide bulb that is great for cooking stews, rice, sautes and of course sauces.



2. All-Clad Stainless is the best around. This large sized saucier pan is great for making sauces and other favorite dishes. Makes a great gift for those chef's you know. Can't go wrong here.



3. I picked up this pan at a local foodie shop. I was pleased to see that All-Clad has improved the model this year. It now includes a pour spout on either side of the rim. The other reviewers are right on the money with the quality and versatility of this pan. I like this pan so much I am struggling to keep my self from buying a second one rather than diversifying my set.



4. I make a lot of sauces. The rounded sides make it easy to stir the sauce and the cladded sides provide even heat distribution - don't know how I got along without it. Also great for small quantities of vegetables. I recommend it unqualifedly - 5 stars all the way



5. I like the size of this pan but the rounded bottom makes it tippy on my gas range. I prefer the square bottomed sauce pans.

5 comments about All-Clad Stainless Nonstick Fry Pan, 10".

1. I have it for 6 months now, used it everyday and am very happy with it. Heating is even and no surpirses, clean up is a breeze, cheese, milk, soy source, BBQ sauce, dumpling, nothing sticks. Ringse it under warm water and wipe it clean with a napkin, it's that simple. You will want to get a lid that matches the pan, togher they do magic to frozen fish fillet, steak, noodle, or fry rice. Top line product indeed.



2. All-Clad makes what is in my opinion an over priced fatally flawed product. I've owned several All-Clad pieces, including the 10-Inch Nonstick, and while they were good for awhile, the fry/saute pans all eventually warped. (Doubt me? Google All-Clad Warped.) If you cook over gas, it may or may not matter much, but on a ceramic cook top a warped pan is useless. It will heat unevenly and since it sits at an angle, oil will run to one side. Sure All-Clad, which is by the way no longer an American company, has a lifetime warranty, but I am currently in the fourth month of waiting for them to replace a 10-Inch non-stick which is perpetually "out of stock". So much for the warranty. Do yourself a favor, save $100, and buy a Wearever, and pay $20 for a truly excellent top-rated pan.



3. This is a fantastic Fry Pan. This is my second All-Clad 10 inch since the one I am replacing I have used for many,many years multiple times a day - I could not live without this Fry Pan. It cooks food evenly, food does not stick, is easy to wash, and is extremely durable - you will enjoy it for years.



4. I love this pan. The weight is perfect, it feels good in my hand and my eggs turn out beautiful everytime. My father accidently left it on the burner after making eggs and even after getting too hot (I caught it after a minute or two) the pan was still in great shape. I never used my old 8" except for eggs, but find myself constantly reaching for this one. I only handwash and have had to prohibit others in my family from touching due to fear they will put in dishwasher. Actually it was probably overkill since none of them even know how to turn the stove on!



5. I purchased the complete All-Clad set over 5 years ago and the 14-inch fry pan will need to be tossed. The teflon is fraying and coming off at the top of the pan, but not in the center. The smaller saute pan is fine as well as the other pieces, so I'm keeping those. I don't know if it's some sort of defect in the larger fry pan, but I'm disappointed. What would I do differently? Probably buy each All-Clad piece separately and get another larger fry pan from another brand.

5 comments about All-Clad LTD Breakfast Set.

1. Since when did All Clad start making so many of their products in China and why isn't this noted in the item description? It makes a difference to me. I try to buy American when possible and am annoyed when it comes marked "Made in China" when I expect an American made product. I think we deserve a complete description of the product when it has been an American made product for years and suddenly there are more and more pieces coming from China. You can't tell when the piece will be from America or from China until it shows up. Amazon, most other internet shopping services have gotten on board with this and I would like this noted in your description.



2. Our days of standing in line for pancakes from a skillet are over. The product heats evenly, has a raised cooking surface so grease drains off into the channels leaving behind the burgers or bacon, etc.
   
   The weight is just right and the All-Clad quality shies through.



3. I just used my griddle for the first time this morning and am happy to say how pleased I am with it. My pancakes cooked evenly, my eggs didn't stick and my kids said it was the best pancakes and eggs I've ever made!I was looking for a high end griddle and I found it!



4. This griddle is essential to any kitchen. I've owned mine for probably 3 years now. It's my favorite pan. I never dread cooking with it. Pancakes, grilled cheese sandwiches, hotdogs, you name it, it all cooks perfectly! Clean up is a cinch.



5. Excellent quality, just like I expected from an All Clad product! I have a gas cooktop and placed the griddle over two burners at the same time when I made several large pork chops (Schnitzel) and meat patties in this griddle and the grease trap/channel that runs along the sides was not a problem for me, even though I used cooking oil to fry the meats as they were breaded and those cannot be cooked without some sort of oil/grease. Yes, I did wish the bottom of the griddle was even and not raised & the trap is largely uneccessary for my cooking needs. It cleaned up easy and nicely (soft sponge) even if it was a bit large and ackward to move around in my normal sized kitchen sink; but the oversized handles helped to hold onto it better! None the less, it's a great addition for my pot and pans collection and will get many uses over the years!

5 comments about All-Clad Stainless 3-Quart Double-Boiler Insert.

1. I would have been delighted with this double boiler insert (despite the groove noted by previous reviewers) if it had performed as expected. I own three All-Clad LTD pots I should have been able to use it with : 3 quart, 4 quart and 5 quart. The insert doesn't fit the pots precisely or snugly; it slips and tips when set onto the pots. Obviously, this makes it unsafe as well as unusable. Since I agree with some reviewers that the qualty is inferior to All-Clad products produced in the USA, I guess it may be that the items produced in China are not really a good match with the original items produced before recent globalization of the company. Maybe I just got a bad one, but a previous reviewer mentioned the same problem. For an item of that price from a company with the reputation of All-Clad, this is inexcusable.



2. Very pleased with our double boiler insert. We have a lot of All-Clad pots and pans and have always found them to be of the best quality. The insert is up to standard.
   
   It fits many of our pots perfectly and is very useable.
   
   Hollandaise will never have to burn while using this.



3. Extremely well made, heats evenly and slowly, and fits my 3 qt pot with a precise seal. I've even used it directly on the burner when I was cooking multiple courses. Love it!



4. Someone else pointed out that the quality of this double-boiler is not the same as the pans, and I agree with their assessment. The quality of this product is not consistent with the quality of other All-Clad products.



5. I have to admit -- I bought this insert simply because I love all things All-Clad. While it heats well, the indentation on the inside is a problem. I love it becuase it allows the insert to fit snugly, but I hated working with it until I got one of those small silicone spatulas. It fits perfectly in the indentation and it's the same one I use with my food processor. I made cheese dip over for the Super Bowl and I was impressed with the insert's performance.
   
   I see that All Clad now has a ceramic double boiler insert. I must live in a test market because I've only seen it at one store and it's not even on the store's or All Clad's website. I forget the cost but, you're buying the insert and the 2 qt saucepan as a set. The insert is removable. I like this original insert better, even with the indentation, because it's bigger.

4 comments about All-Clad Nonstick Roasting Rack.

1. This is a great roasting rack, however, I bought it to go in my All-Clad small roasting pan and it doesn't fit. All-Clad makes a set that you can buy. Unfortunately, I purchased my pan many years ago.



2. I bought the All-Clad Roasting Rack and used it in a $40.00 roaster (not the All-Clad!!) It was a great investment. I got all the non-stick advantages but did not have to pay the exorbitant cost of the roaster. I have tried it once so far...and it worked great. Well-worth the investment.



3. This rack came with my brand new All Clad roasting pan. I was hesitent at first because the majority of the ones I see are rather poorly made and look like they will collapse while the turkey is cooking, not to mention a royal pain to clean up. This rack is so sturdy! It is one piece so you don't have to worry about it collapsing, also the non stick on it is truly wonderful, it cleaned right up in no time. I will now faithfully use this rack.



4. I love this rack. I use it in the stainless roti pan. It's great for your holiday turkey or roast. It keeps the meat out of the drippings and lets it cook on all sides. Clean up is quick and easy and makes life a little easier at holiday time.

5 comments about All-Clad MC2 Fry Pans.

1. The right size if you like to saute a big quantity of vegetables, or fry many chicken breasts. It's really good for browning. Just make sure you have room on your stove because it'll crowd your other burners if you're trying to use all four burners! One problem is I don't have a cover big enough to cover it. I usually end up using the cover for my wok, which still isn't quite big enough!



2. This is by far one of our most-used pans -- in fact we bought a second! It suits small jobs, such as sauteing smaller amounts of veggies or garlic. And despite the fact hand washing is recommended, we have been washing these in the dishwasher with no apparent problems. Has stood up to years of use and is still going strong. Highly recommend this product.



3. The ongoing debate over cookware at my house is over: All-Clad is the best cookware overall and is worth the extra money. Our coppers tarnish and require retinning. Our encapsulated disk cookware (Reverer and Farberware) suffer from loose and broken plastic handles and too-small disks which limit the cooking area of the fry pans. The biggest debate was between Calphalon and All-Clad. My wife really liked the lighter weight of Calphalon's anodized aluminum stuff. After living for both for several years, All-Clad has shown its overall superiority in the following ways:
   1) Denser anodized finish. The All-Clad LTD finish is much denser and more even that that on Calphalon. This makes it more attractive and easier to clean. On the MC2 stuff the finish is not anodized, but it is tightly frosted and well made. It's quite attractive too. I've started to accumulate MC2 stuff because it's cheaper and performs just as well. The LTD stuff does look better on a rack mixed with Calphalon. It's tough to beat black aesthetically.
   2) Greater heat sensitivity. You actually cook with the stove set to a lower temperature with All-Clad. It appears to register changes more quickly. Both types of pan are good in this reguard - but the All-Clad is noticeably better.
   3) Bend proof - aluminum is soft and thinner areas can bend. All-Clad's steel cladding makes it tough as a tank.
   4) Immune to interior wear-out. Anodized finishes eventually wear out - which on the interior of a pan can be a disaster (this is especially so if you use steel wool). The stainless steel interior of this pan is NEVER going to wear out.
   
   As a fry pan, the All-Clad MC2 12" fry pan hits on all cylinders. It's big enough for a 4 egg omlette, or most of pound of bacon. It's battleship built, well balanced, even heating with great sensitivity. The handle stays cool and is angled so that you can lift the heavy contents without undue strain on your wrist. The MC2 finish is durable and very attractive. You can clean it very effectively with Ajax. The MC2 finish will yellow a bit over time. Real chefs just let it get brown. After using it for months and letting it get nice and brown I tried cleaning it with the 3M scrubby and Ajax/Comet cleanser I use with the LTD finish and it worked like a charm on the MC2. Just make a nice paste and power away the burnt on grease in moments leaving a nice buffy shine. Don't worry about scratches - the MC2 finish is a fine patina of minute scratches anyway! It looks great and is basically indestructible.



4. These pans are fabulous the heat quickly and evenly. The only even near negative is the cost. I would recommend them to friends and have given one as a gift.



5. I was a little disappointed when I first opened the box because there were some little grey marks on the rim of the pan - but they disappeared completely when I used a little Bon Ami on it. Had to wash the pan anyway before using it. I cooked some fried eggs in it and they were the best I've ever had. Then I cooked some chopped meat in it and the results were wonderful. Very easy to clean, beautiful to look at, and a real pleasure. And I like the handle although some people don't seem to. I am now going to buy another All Clad MC2 pot or pan every month since I can't afford to do it all at once, and then gradually get rid of all my Calphalon non-stick! Better late than never and I am very happy!

5 comments about All-Clad Stainless 9-Piece Cookware Set.

1. Having owned or used all sorts of cookware over the years, including Wearever (the original heavy aluminum stuff from 50-60 years ago), copper, cast iron (enamelled and not), Cuisinart, KitchenAid, Revereware, Farberware, Corning & Pyrex (glass), odd pieces from All-Clad's direct competitors, and a host of others, my wife and I can say with complete confidence that All-Clad is the best of the high-quality stainless steel, multi-ply, all-purpose cookware.
   
   That's a lot of qualifiers for the All-Clad! ... But the qualifiers are important! We use the All-Clad pots every single day. We also regularly use a non-stick electric skillet and various non-stick frying pans, a lovely copper and ceramic double boiler, a 20 quart stainless restaurant supply brazier (non multi-ply), a Romertopf clay pot, a very large beaten-steel wok, the aforementioned cast iron and glass pots, large single-ply stockpots, a couple of enamelled tinware pots, and various other specialty items. What's been tossed or passed down is the collection of general purpose cookware the All-Clad replaced several years ago.
   
   So the complaints in these reviews about the All-Clad pots not filling every need is perfectly true, but also 100% applicable to any other general purpose pot, of any construction, and by any company. They should also not affect the ratings - these are intended to be general use cookware, and fulfill that purpose admirably. Look at them in that light, and know also that All-Clad is consistently rated as THE best cookware in professional reviews, even by reviewers who will then turn around and recommend something entirely different for some specialty purpose! There is no conflict in that whatsoever!
   
   Compromises are many. Stainless does not heat as well or as evenly as aluminum or copper. It is relatively expensive, at least for a quality stainless alloy, and All-Clad uses a top-line alloy. It is far more expensive than aluminum, which also performs better. Riveted handles are exceptionally strong, but make the pot a bit harder to clean. Highly polished surfaces are hard to maintain.
   
   The benefits are many too, versus other materials. Less cost by far than copper. Easier to clear by far than copper. Far more durable than aluminum. Stainless is the easiest to keep sanitary. It is chemically neutral. Stainless does not corrode. Is is hard to pit (don't leave chlorinated water standing in stainless, however). It can be cleaned of scorches and burned-on material as well as food stains to as-new, if desired, and can be cleaned with substances that would destroy other pots (e.g., caustic, acids). From a brand perspective, the All-Clad pots work as an ensemble, with many lids, inserts, and other set paraphenalia in common from pot to pot. All-Clad stainless is induction-ready. When cooking with induction, performance differences among pots becomes a footnote.
   
   Our choice of the all stainless, aluminum core version of the All-Clad pots was based on several things. First and foremost was general purpose need - everyday cookware that is known to work well and doesn't present any unusual issues in cooking or care. We prefer the stainless exterior to the version with the stainless interior and aluminum exterior. Although the aluminum exterior pots perform better, aluminum simply doesn't hold up - it dings, scrapes, deforms, pits, corrodes, and eventually turns into a mess. That may take many years, but our choice was to purchase pots once (and once only). We long ago abandoned maintaining the high polish. It just isn't necessary. While we never use steel wool on our cookware, we don't hesitate to use the milder green scrubbies or Bar Keeper's Friend on the All-Clad pots, which have acquired a brushed appearance over the years. The pot handles stay cool (the lid handles do not, unfortunately). We toss them into the dishwasher all the time, depending on what was cooked in them, and it works great. We don't worry about the odd stain. After a few uses, any stains disappear or can be removed with a chemical cleaner. Ours have been heavily used, occasionally (accidently) abused, scorched and burned here and there, are used on stovetop, in the oven, on grills, and who knows where else. No deformation, no delamination, not even a lid dent.
   
   Although we bought the aluminum core pots because of cost, our choice in All-Clad would be the stainless in and out with copper core first for best performance (but pricey), the stainless in and out with aluminum core second, and, frankly, would never buy the aluminum exterior version.
   
   Fully deserving of their reputation.



2. I bought this exact set six years ago from Amazon as a birthday present to myself (back when Amazon did birthday discounts) just starting out on my own after college. I had a limited income but knew that this was an investment so I saved and saved and waited for a good deal. I highly recommend it. I cook 80% vegetarian, 20% meat. I do have two Le Creuset French ovens and Lodge cast iron but the All-Clad are my favorite. I have bought and since thrown out several Calphalon nonstick pieces which were great while they lasted but did not last long. This is not peculiar to Calphalon; my roommate bought the 12" All-Clad nonstick frypan and had awful luck with it -- stay away from nonstick in general, I'd say. And, yes, we followed all the usual nonstick rules.
   
   I have only cooked on cheap apartment-grade gas and electric cooktops, and I think the quality cookware has made a real difference in my ability and willingness to cook, which over six years has saved me a lot of money. So I don't think All-Clad is only for people with too much disposable income on their hands. I considered it an investment in my health and finances and have never regretted it. I kept the original boxes and have moved this set half a dozen times through four states. It's great cookware to learn on because you really can't screw up too badly. Prior to buying the All-Clad I had a few Cuisinart pieces that I picked up at discount stores. These were great also, but they are not clad up the sides. Side by side, there's no comparison, but Cuisinart is a great starter brand. Mine have been gifted to others.
   
   The 6 qt stockpot is the biggest pot in my kitchen right now. I use it for making chicken stock, beans, soups, and pasta. It's the only pot I have that's big enough for steaming corn on the cob.
   
   The 3 qt casserole is my least favorite because I would prefer a 4 qt saucepan in its place. Even when the 3 qt casserole is full of liquid, if it had a long handle, I could lift it with one hand, but because of the short handles, you have to use 2 hands every time. The benefit is that it takes up less space in your cupboard and on your cooktop. Great for cooking pasta for one without messing up a big pot, but if it had one long handle, I could drain the pasta into a colander with less fuss. I also cook soups in this, even though I have a 3.5 qt Le Creuset. Sometimes you just want the lighter piece, and the performance is great. So even though it is my least favorite, it is among my most used.
   
   The 3 qt saute pan I use for larger stir-frys. I used to think that I had to have the 12" fry pan, but I really don't. The lid for this pan is exactly the same as for the 6 qt stockpot (you get two of the same lid). The 10" fry pan is great for single servings of fried rice or pasta with vegetables. I prefer this to nonstick and have learned to control the heat to avoid sticking (even things like rice, egg, and tofu). Even when things do stick, the cleanup is super easy. Between these and my cast iron skillets, I do not find it necessary to have a single nonstick piece in my kitchen.
   
   The 2 qt saucepan is the darling baby of the group. I use it daily for oatmeal, cocoa, reheating soups, small pasta sauces. I had no idea how spoiled I was until I made oatmeal at a friend's house using a thin-walled regular pot. The cleanup was pretty awful even though I didn't burn anything; I couldn't believe that soaking with hot water and soap for hours wasn't enough to loosen that oatmeal. With my All-Clad I have never had to soak longer than a few minutes or scrub hard, no matter what. Bar Keeper's Friend and soap is all you need for even the most stubborn problems. I left oil heating on the fry pan and forgot about it. The blackened mess that ensued was a small nightmare until I discovered BKF.
   
   So what's missing, you ask? Well, I did get a 7" fry pan at an intro price, and this is useful for frying one egg and toasting sesame seeds and almonds and whatnot. If you cook for large groups you will definitely want a larger stockpot. I might consider getting a 1 qt saucier at the intro price just to have another small pan in the arsenal for when I have a lot of things going. I am recently the lucky recipient of a large Williams-Sonoma gift card and will probably get the 7 qt Dutch oven, 4 qt braiser, and 17" oval roaster, which are larger pieces that can be used for serving as well.
   
   You might consider the 10-piece set at Williams-Sonoma even though it is more expensive because it comes with an 8 qt stockpot, a 4 qt saute pan, and the 4 qt saucepan instead of the 3 qt casserole. This means that for the same footprint in your cabinets, you get a larger stockpot, larger saute pan, and a more functional saucepan. You also get the 12" fry pan (which I would probably never use because of my 12" Lodge skillet). But even in hindsight I'm not sure I would have bit the bullet quite that hard back then. Now, with a slightly better income and still-limited cabinet space, it would be a no-brainer.



3. Not a terrible bad product, but way over priced for what you get. Not much of a warranty either. If you buy any All Clad products don't count on the warranty - it's there to convence you to buy the product not support it. I recommend looking at the Calphalon products. There waranty is bar none and the products are as good as All Clad if not better.



4. I use this cookware every day. It's my opinion that All-Clad is the best value for your cookware dollar, as you'll only buy cookware once. All-Clad has a lifetime warranty and I'd recommend that user/reviewer S. Flask have the unsatisfactory piece replaced.
   
   Beyond the basics of durability, this cookware heats evenly and quickly on all cooking surfaces (I've used it on gas, electric, and glass tops). I love that I don't have to think about what my pots and pans are doing, I only have to think about what's going into them. The bottoms of my pots (I've had some for 14 years) have always stayed flat; they don't roll around on the cook top.
   
   I love that the cookware is made in Pennsylvania (except for the lids) and I love that they are made with American metals. But more than all of that, I love that All-Clad has made my cooking better and easier.
   
   Oh, and it even cleans up well. I do recommend using Barkeeper's Friend on it with dish soap. Barkeeper's helps to keep the cookware shiny.



5. i've been using this set for over three years now, and have been very happy with it.
   
   durability: no issues with handles coming loose, etc. almost all of the pans have remained even completely ding/dent free. my only complaint is that the bottom of one pan has domed slightly, so the pan does not lay completely flat on the burner, and heat distribution is affected. so while overall durability has been good, i'm knocking them down a point for this flaw.
   
   cooking: these pans perform well. with the exception of the one mentioned above, all conduct heat evenly. no problem getting good crystalization of fats from meats, or browning vegetables in the oven. i think you definitely need a wider array of pans in your kitchen - a nonstick and a cast iron are two i can think of right off the bat - as well as some different types of metals for different applications. but this isn't something that you can hold against this product. just understand that this set won't cover ALL your pan needs.
   
   cleaning: i've seen a lot of reviewers talk about how hard it is to clean these pans. it should be noted that pans are harder to clean, and stick more, if they're used less frequently. i think some of the issues people are having is because they're not using the pans frequently enough, or are not cooking foods at the proper temperatures. i've had no problems cleaning these pans.
   
   pricing: aside from my issue with durability mentioned above, the is the only other area i feel detracts from this product. if the price is no object, or you can appreciate the cooking qualities of the pans and need something that looks good, i can see spending the money on this set. and i certianly wouldn't refuse it as a gift! however if you're on the fence about the price, and it's a financial stretch for you, i think you could put together a set of pans that will work just as well for much, much less. professional restaurant supply stores will sell pans that will work just as well as these for much less. they just won't be as pretty. so understand that you don't HAVE to spend this kind of money to get the same results.
   
   so overall i'm happy with these pans. i'm disappointed one has warped slightly - i should see if it's eligible for a replacement - but aside from that they're great.

5 comments about All-Clad Stainless French Skillet.

1. I use this pan all the time for sauting, browing, etc. It has many uses in my home.
   
   JdeS, California



2. Was hesitant to purchase this pan due to reading some of the less favorite reviews. However, I sure am glad that I bought it. It lives up to the All Clad standard of quality. Great pan!



3. I've been absolutely thrilled with the french skillet since it came in a couple weeks ago. I love to cook, but I'm limited on both space in my small apartment with even smaller kitchen, and limited budget. This pan serves double duty for a skillet (aka fry pan), which is designed with very low sides to allow easy access and a wide surface area, and a saute pan which alternatively has vertical sides to hold liquid inside. The french skillet sides are half-way between -- tall, but with a bit of flare to allow access -- and I now use it regularly for both purposes. In fact, I'd say its preferable to a skillet in all cases that I use it for; the taller sides (and 45 degree handle, which I really like) make pan-flipping a snap.
   
   Finally, it goes without saying that the construction of the pan itself is top-notch, as one would expect from All-Clad. It looks beautiful (hey, that's important too!) and I've found that the 3-ply stainless conducts heat wonderfully -- its worth noting, however, that the gauge of the steel is not as thick as other products in this line, such as their saucepans, and nowhere near as thick as some of their other lines (such as LTD).



4. Bought this for my wife. She loves it. Nothing sticks. The handle sticks up a little too high, but it is definitely worth the inconvenience.



5. I received this pan as a Christmas gift, purchased from Williams Sonoma. It was wonderful to cook with, but I noticed that the center of the pan seemed higher than the edges, causing any liquid to pool along the sides. When I took it back to the Mall of America Williams Sonoma where it was purchased, they discovered the pans they had in stock all had the same cupping! They told me it would be reported to All-Clad, and that I should get a new pan, but haven't heard anything yet, and that was four months ago. Just wondered if anyone else had the same problem. The pan cleans up beautifully with just a bit of soaking, and I use the new professional Pam which doesn't darken and stick as regular Pam does.