5 comments about All-Clad Stainless 7-Inch Oval Bakers.

1. These little guys are the perfect size for warming up leftovers in a warming drawer or the oven, among many other uses. Indispensable in my kitchen!



2. is next-to-nothing...
   
   i use these to reheat EveryThing in a toaster oven - and to broil a lot of things ---
   
   and friends find they use their microwaves A Lot Less for reheating -



3. I usually cook for an army of one and these are perfect. In a pinch, I've used them to fry breakfast links. Perfect for a quick lunch or side dish. I do lower the recipe temperature when baking. I think these are really impressive when entertaining. With that said, if you're in a hurry they are not so great for reheating because the microwave is a lot quicker.
   
   
   As with all things All Clad, these heat evenly and quickly. Stainless steel is easy to clean. My favorite words in the English language are "dishwasher safe."



4. My set of two little bakers arrived today, and I immediately put one to use with a salmon fillet in the oven. It does a beautiful job and I expect to use these a great deal. They heat evenly without sticking. I am single, and the size is just right for a small dish of scalloped potatoes or mac and cheese, among other more exotic possibilities. This line of cookware is beautiful and graceful as well as durable and efficient. I am replacing all my old Calphalon and sending it to the church's yard sale.



5. Good Bakers, rather small, but they fit what I use them for very well. Being single I don't usually cook for large groups. I like to make a dish based on a tofu burger recipie with them. I start off on the stovetop then transfer them to the oven to finish cooking. They are great for that. Two personal sized dishes that come out well formed. Stainless is easy to maintain with a little care. If this is the size dish you are looking to cook, it is a great little baker.

No comments about All-Clad Stainless 3-Quart Casserole.

5 comments about All-Clad Stainless Cassoulet with Lid.

1. A perfect addition to my All-Clad pots and pans collection. Perfect for braising, sauteeing, even making soup, or just about anything. Can make a dish for 4 people. Love the shape of this one, so cute.



2. This is a great pot, which I'm using almost every day. It's versatile and beautiful. I love it!



3. This is essentially the All-Clad stainless steel 3 quart saucier fitted with 2 short handles. The "dutch oven" sold by All-Clad is a similar configuration of the 5 1/2 quart saucier.
   
   This is a versatile stovetop pan--wide enough for frying, deep enough for liquids, good-looking enough to carry to the table. It can also slide into the oven when needed.
   
   It may not be big enough to do a traditional 19th century cassoulet, with large hunks of meat and a gallon or so of beans, as one poster complained, but it functions quite well as an "everyday pan" for up to 4 persons. The dimensions of 9 1/2 inches by 3 inches (plus handles) fit the 3 quart capacity into a compact shape, with a rounded bottom for easy stirring.
   
   If you are looking for a versatile "do-it-all" pan, this is a good choice.



4. Disclaimer #1: I love my All-Clad pots. Love love love.
   Disclaimer #2: I don't own this.
   
   But isn't three quarts kinda small to make Cassoulet?? When I make it each fall, it fills the largest of my roasters (and even mounds over it). I have no idea how I'd get a mutton shoulder, a pork shoulder, a duck, a pound of sausage, and five (when dry) cups of beans into such a wee thing -- unless I had several of them.



5. The Cassoulet is a classic French stew which, according to the Larousse Gastronomique is 'A dish, originally from languedoc which consists of haricot beans cooked in a stew pot with prok rinds and seasonings. A garnish of meats, which varies from region to region, and a gratin topping are added in the final stages'
   
   This is a somewhat pricy piece of cookery for something designed to do a particular, somewhat complicated dish. I originally bought it with a gift certificate to a good cookware store because I wanted to be sure I had something both durable and distinctive. I have since found that the size and shape of the pot, aside from the superior All-Clad construction is excellent for both braises and thick gratins, two of my favorite types of dishes. It also happens to be just the right shape for whisking sauces and making baked pasta dishes and casseroles (note the similarity in name) such as macaroni and cheese. It is especially good for dishes where you want it covered for most of the cooking, with an uncovered browning step at the end.
   
   Excellent pot, especially if you simply cannot live without every possible piece of French cookery!

4 comments about All-Clad Stainless 4-Quart Casserole Pan.

1. This pot is the perfect size for a standard soup recipe. I have the Dutch oven and the 6-qt stock pot as well, but I still wanted this pot. I have not been disappointed. I like the taller shape; it jut feels more like a soup pot to me (I understand this is completely subjective.)
   
   All-Clad Stainless is my favorite line of cookware. The clad technology means even heat conduction and it works on induction cookware. An extra bonus for me is the easy clean up -- throw it in the dishwasher. Whne necesary, polish with a Bar Keeper's Friend and it will look like new forever.
   
   If you are choosing between this and a Dutch oven, go with the Dutch oven because the shape is more versatile. This pot is not a must-have, but a great have if you make a lot of soup and are looking for an addition to your All-Clad set.



2. I highly recommend this pot, it is an excellent size and excellent brand. I would also recommend getting other pots by this brand. They may be pricey, but I know people who have these pots for over 30 years!



3. No doubt that All-Clad makes an excellent product. This casserole pan is a nice size and lives up to all expectations for stainless clad cookware. It looks great and cooks evenly with no hot spots; cleanup is easy. For versatility, I would choose a 4 or 5 qt LeCreuset dutch oven instead...but if money is no object then I suggest getting them both! This pan is recommended.



4. Heavy cast or rolled aluminum is the optimum material for pots and pans. Based on this fact, Magnalite cast aluminum gourmet cookware was the best you could get from about the 1950's through the '70's. However, there are some problems with aluminum as a cooking surface. Some foods react with it and cause discoloration; it's hard to clean, a fact that became glaringly obvious with the advent of non-stick surfaces. And there have been reported health issues related to cooking food in contact with aluminum (experts currently assess the risks as insignificant).

   All-Clad is the heir apparent to the position of "creme de la creme" among cookware. The inner layer of metal is aluminum to evenly conduct heat throughout the pan. The cooking surface is stainless steel, the ideal surface because it is non-reactive, easy cleaning, and more durable than nonstick compounds. All Clad offers a variety of exterior finishes to suit your taste. Finally, this line is WELL BUILT. It will outlast anything else in the kitchen.

   This may be the most expensive cookware but it's also the best. For a person who doesn't have the physical strength to handle very heavy cookware, this may not be a good choice. For anyone else who is willing to pay for it, this is what you want to cook with.

No comments about All-Clad Master Chef 2 4-1/2-Quart Casserole Pan.

No comments about All-Clad Copper Core 4 Quart Casserole.

No comments about All-Clad Stainless 6 Quart Buffet Casserole.

1 comments about All-Clad LTD 4-Quart Casserole Pan.

1. I was given an Amazon gift certificate for Christmas, and I used part of it to add to my All-Clad LTD pan collection. I love the All-Clad pans. They are as solid as the Le Cruset pans which I considered buying--they are awfully pretty--but the All-Clad pans are not as heavy. The All-Clad finish is rugged and unlike the enamel-surface pots not given to chipping. I also like the tight-fitting lids which have enough heft that when I replace them during cooking I can feel them settle into the top of the pot, but they are not so heavy they are hard to lift.

   The interior surface of my LTD pans is similar to that of my old Revere Wear pans, i.e. food will stick if you don't cook it properly (it is not teflon), however the LTD pans are composed of materials that evenly distribute heat as do my old Revere Wear pans with their copper bottoms. Also, like the Revear Wear pans, the All-Clad pans do not leave a metallic flavor in the food. You might ask why I bought the new All-Clad pans when I still have wear left in my Revear Wear pans, and the answer is that the Revear Wear pans were purchased when I had a very large family. They are big pans. I wanted some cute little pans for preparing meals for two people.

   I am not motivated enough to grasp the subtleties of haute cuisine and there may be "better" pots on the market, but not for me. I have been cooking for over 50 years, and when I cook, I have high standards for the dishes I prepare. I waited a long while to replace my Revear Wear pans. After I purchased my first All-Clad pan, I became convinced I wanted to buy more of them because they are very "user friendly."

   The four-quart pan is large enough to make a nice vegetable soup for two and plenty left over for freezing. Or you can boil up the potatos while you cook the green beans in the 2-quart pot. They look really pretty sitting on top of my new yellow stove.

3 comments about All-Clad LTD 3 QT. Cassoulet with Lid.

1. Once I got a set of pots that included a "saucier" and I fell in love with the concept of the gently sloping sides. I guess this pot is not exactly a saucier because it doesn't have a long handle. However, apart from missing the long handle, it acts like a saucier and is excellent for reducing liquids as well as fitting perfectly on the small burners on my electric stove, increasing the efficiency.
   
   The pan looks excellent. We've kept it reasonably clean with a minimum of effort. I don't mind a bit of buildup of burnt whatever on the outside so I don't scrub it with anything other than the sponge, and while it doesn't look "shiny-new" we kind of like the "comfortably-used" look. We've not worn through the outer coating though I have used the pan pretty much every day for a year now.
   
   The lid doesn't quite fit precisely and is a bit loose. It rests slightly on the inside of the curved lip. I suspect that it prevents moisture that builds on the lid from sneaking out the side and over the edge--if that's the case, then it was a good decision.
   
   I'd prefer this with a long handle, but I've generally not had any trouble picking it up and pouring with only one hand. The handles stay fairly cool for a while, but I habitually reach for a potholder unless I've just used it to heat some soup for a couple minutes.
   
   I was so happy with this that I bought one as a gift for my mother.



2. The exterior of these pans might appear to be scratched when in fact, what you're seeing is whatever material rubbed against it. These marks as well as burnt on grease can easily be removed with some Comet cleanser and some very fine steel wool. (Do not, however, use this on the interior surface!) I use this method and my pans still look new.



3. I've had All Clad LTD pans for a number of years now. I usually cook several times a day almost everyday & although these pans cook beautifully and the interior looks beautiful & cleans up easily, the anodized exterior looks terrible now. I wouldn't mind so much but I have them hanging on decorative pot rack. For that reason I want to replace them with the less expensive version in stainless steel but the financial loss is killing me. I don't have room in my small kitchen to put them away. We've had a stainless steel All-Clad sauce pan for a few years which still looks great and isn't embarrassing hanging from our rack. If you don't mind so much what your pots look like then these would probably be a great choice. If anyone knows any great secrets to keeping these looking great, please post them in the discussion area. I've contacted All-Clad several times and do exactly as they say without achieving any desired results.