4 comments about All-Clad LTD Saute Pans.

1. I love it! I have lots of All-Clad LTD but needed a small saute pan for just the two of us. This one is perfect for poaching up to about a pound fillet of salmon, simmering a sauce, or sauteing a few veggies. Like all of my All-Clad, it heats evenly and cleans up easily -- no need for no-stick.



2. I never used to think that I need to spend over $200 for a pan. Never thought that it mattered. Would walk thru the grocery store and see a pan for $14 and thought that would do. What happened is I found myself buying a lot of pans a lot of the time.
   
   Stepped up to this pan about two months ago and I love it. I make more in this than I thought. In fact my wife said, "jeeeshh we sure do have a lot more dirty dishes"...want to know why? we are eating more at home!
   
   Get this pan and you won't regret it. You can make whatever you want in it. My only tip is let it heat up and use Olive Oil....letting it heat up will avoid burning.



3. I use this pan almost every day; it's a workhorse and it is my favorite piece of cookware. Once you experience the even heating and easy clean-up of All-Clad LTD, even without the nonstick finish, you will never want to cook with any other cookware. Yes, the pans are heavy, but they are so well balanced that they are easy to handle, even for those with small hands. They are also DURABLE. I've had my All-Clad cookware since the early 1970s. It just doesn't wear out and it's a joy to use. I gave away Cuisinart and Calphalon cookware after I bought and used All-Clad. It is simply the best.



4. This saute pan is wonderful. I just recently purchased it and put it to the test with a new fried chicken recipe. It cooks very evenly and was easy to clean up. I am thoroughly satisfied and consider it a great investment in cookware.

3 comments about All-Clad LTD 8-Piece Cookware Set.

1. My wife an I duked it out between Calphalon Commercial Nonstick (now called "Contemporary") which she preferred for its lighter weight and All-Clad which I prefer for its tougher build. We have a bunch of each. The All-Clad stuff is better hands down. It heats quicker and more evenly. It seems to cook requiring lower stove temperatures. The anodized exterior is smoother and of higher quality. The clad stainless interior is exquisite and easy to clean.
   
   This particular set is well suited to someone who cooks primarily for themselves - or who already owns a stockpot. 10-inch fry pan; 1-quart covered saucepan; 2-quart saucepan; 3-quart covered casserole; 3-quart covered saute pan are all often used pieces. They constitute a complete kitchen set, lacking only, perhaps, the aforementioned stock pot, and a couple of larger pans (12" fry and 5 Qt. Saute are really nice to have). The choice of stainless interior versus nonstick is personal - but I recommend the stainless interior. First of all, the stainless interior is virtually indestructible and will last a lifetime. All-Clad's nonstick interior is the best in the business, but it does wear out. I've had several LTD nonstick pieces for 9 years now. The ones that get a lot of wear are starting to wear out. Nothing is more pathetic than a battleship built All-Clad pan with a frayed nonstick interior. It's like putting fur in a truck bed. Nonstick might be easier to clean up - but the difference is trivial. Maybe you have the intention of cooking with less oil, but the difference between nonstick and LTD's excellent mirror-like stainless interior is also trivial. I find the arguments for nonstick hard to defend.
   
   As for the review that says anodized aluminum exteriors are hard to maintain, she should read the product literature. You clean anodized aluminum with a plastic scrubby (like the 3M green ones) with bleach cleanser (like Ajax or Comet). Just make a paste with the cleanser and power away stains in moments. Anodized aluminum - like all aluminum cannot be dish washed. The phosphates and brightening agents in dishwasher soap with create a chalky powdery rot in the anodized surface. If you are determined to dishwash your cookware you must forget about aluminum and stick to stainless steel. All-Clad makes a great like of stainless cookware - but nothing is prettier than LTD's awesome black.



2. 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.



3. I just received the ALL-CLAD LTD 8 piece cookware set a few days ago. I can't believe I own such a beautiful set of cookware. My neighbor owns a few pieces of the ALL-CLAD LTD cookware and loves them. I now know why!! I ordered the 8 piece cookware set because I was not interested in another stock pot. I have two and don't need another. Most cookware sets include the stockpot.

   The first thing I cooked in the frying pan was 5lbs of bacon. What a messy build up I had on the bottom of the pan. I could not believe how easy the cleanup was. I literally placed the pan under hot water with a little soap and sponge. No elbow grease needed!! I was also amazed at how even the heat distribution was. No hot spots to be found and the handle stayed cool!! The frying pan is heavy so not for the faint of heart.

   I cooked risotto the other night in the 3qt casserole pan and I don't think it has ever come out better. It was much fluffier than usual, even my husband noticed the difference. All because of the pan!!

   The lid that comes with the 1qt saucepan also fits on the 2qt saucepan. I am finding the 1qt saucepan to be very useful when cooking for my 2 year old just the right size. I'm look for something to disappoint me but so far I just can't wait to cook my next meal!

No comments about Emerilware Stainless Steel 12 Inch Nonstick Fry Pan.

3 comments about All-Clad Master Chef 2 12-Inch Chef's Pan.

1. I was given All Clad Master Chef pans as a wedding gift 21 years ago and they still look fabulous (they hang from a rack). The chef's pan is versatile and one of my favorites; e.g., with the flat surface, I'll make some sauces for pasta in this pan and put the cooked pasta in the pan to toss (keeping everything warm); deep fry foods like calamari. I also think the long handle is much easier to handle than the traditional side handles on a wok. You cant' go wrong with this pan.



2. I really have to question how the other reviewer managed to conclude that food cooked in the Master Chef is healthier than food cooked in a traditional steel wok. Since this pan isn't nonstick, you'll have to use as much oil or even MORE oil than in a carbon steel wok to cook, because carbon steel absorbs oil as it becomes seasoned and over time becomes far less sticky, and thus requires less oil to cook with.
   I'm not saying that this ultra-luxe pan isn't a great pan, but don't expect it to cook healthier food just because it uses multiple metals or costs several times as much as a cheap traditional wok. It's also questionable as to whether this pan transfers heat better than a traditional carbon steel wok, since the reason the aluminum core is inserted is partially because stainless steel doesn't transfer heat as well as regular carbon steel, so the aluminum is inserted to compensate. It might be true that the aluminum actually enhances it enough so that it can even beat out carbon steel, but I have my doubts.



3. I've been using woks for a while and this is my favorite design wok. Although many asian chefs prefer the semi-circular woks with two side handles, I think this type of wok has it's own positive traits that make it worthwhile to invest in.

   Many Americans and Asian Americans are used to using long handles to cook and when it comes to woks, this is no exception. Although using a round wok has its benefits in being able to stir things easier, the flat wok is necessary to keep the wok in balance given the long handles. Also, the long handles make it much easier to use one hand to flip over food than it does with the two smaller handles. To add to that, when frying in a wok, a flat surface gives more area for cook to fry in. Less oil to fry more stuff in.

   Also, with All Clad's blend of metals, this wok does a better job than the traditional "machine made steel" woks normally bought by asian chefs. Some may argue about this statement but I think I'm right in this. If not better, at least healthier.

No comments about All-Clad LTD 7-Quart Stockpot with Pasta Insert.

No comments about All-Clad LTD Roti Combo with rack and turkey forks.

4 comments about Emerilware Stainless 3 Quart Saute Pan with Lid.

1. love it love it love it! Quality piece of cookware - best I've ever had. Perfect size for family of 4 dinners. Heats very evenly on my gas stove.



2. I own a four Emerilware pieces, but this is by far the one I use most. It's deep, it's wide without being too big, and with the glass lid I can easily keep an eye on anything I'm cooking in it.
   
   It's made out of a nice heavy stainless steel, with a heavy bottom you want to evenly heat whatever is in it. And both handles can usually be handled with bare hands, even while cooking, the way they're made.
   
   I especially love how I can start something on the stove top burners, then put the lid on and toss it in the oven to finish. This is great when you want to braze some chicken in a little oil to get a nice crispy skin, or sear the outside of beef or a steak, before finishing cooking in the oven.
   
   I've even made fried chicken in it (one of the user photos is of this).
   
   This is definitely the best pan I have ever purchased!



3. I own this as part of the 10 piece emerilware stainless kit. This is by far my most used pan. I saute cutlets in it and make a pan sauce from the fond that forms. I also cook risotto and braise in it. The heavy bottom distributes heat to beautifully caramlize onions without burning. It is heavy but I like this pan so much I even travel with it when going on extended trips with a kitchen available! All i need is this pan and my tongs and Le Creuset spatula if I had to choose out of all my kitchenware.



4. Throughout my married life, I have owned and used non-stick cookware. After expanding my cooking knowledge through good cooking magazines and shows like "Emeril Live!", I came to see that there were some 'holes' in my kitchen supplies. I like to cook many dinners on top of the stove, and so I often sauté meats and make sauces. In order to make the finest-tasting sauce, you need the fond--bits of sautéed meat--that sticks to the bottom of the pan. When you sauté in a non-stick pan, there is no fond. I purchased the Emerilware 3 qt. stainless steel sauté pan after reading about the line. I also trust the All-Clad brand, and respect Emeril Lagasse. After using it several times, I have to say that this is the FINEST pan I have ever owned. It is a thing of beauty, it is heavy-sturdy, it cooks the foods beautifully, and it cleans easily. The handle stays cool during cooking, and the helper handle is a great aid for pouring out the cooked result. I really like the see-through glass lid, as well. I plan to buy more pieces in this line, for it is an excellent cookware investment that will last for many, many years.

5 comments about All-Clad LTD Stockpot.

1. 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.



2. 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.



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, 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. I've contacted All-Clad several times and do exactly as they say without achieving any desired results.



4. Unlike the reviewer below, I think this is an excellent pot - all you need to do is pick it up and compare it to the cheaper versions. Much more sturdy and hefty!!

   There are many reasons why you might consider paying top dollar for an All-Clad LTD vs. a cheaper brand - first, the construction is much more solid, and the All-Clads have much more even heating across the surface of the pot. Yes, maybe the lightweight pots can boil water almost as quickly, but I typically make a roux in the stockpot first, and it can easily burn in a cheap pot due to uneven heating. Also, All-Clad pot retains heat much better, important for simmering without overcooking!

   Finally, durability of the pot is a major factor. If you are an avid cook, I guarantee you will still be using your All-Clad pot 35 years from now. On the other hand, I've never had a Farberware last more than 2 or 3 years - they get coated with crap, and no longer heat quickly or evenly, and in general get too dinged up to use. If you are just a casual cook or maybe a single guy, don't spend your money on a pot of this quality. But if you are starting a household, maybe just got married, it is well worth the extra money now (save you from buying replacement cheap pots over the rest of your life!).




5. This is certainly a nicely made stockpot, but it's not clear how it cooks things any better than, say, a solid stainless steel pot that cost half as much would--or 1/7 as much for that matter (cf. the 12-qt. stockpot by Farberware). The outer 'layer' of the LTD line seems much less like a layer than like a coating; it may make the stockpot less prone to scratches, but it does not make impervious to them as mine can attest. One concern with a large stockpot is that it will not transfer heat well enough to get the liquid to boil when it is near-full; this product will achieve boiling, but not appreciably better than other, far cheaper stockpots I've used.

5 comments about All-Clad Stainless-Steel Dutch Oven.

1. I gave this as a gift, it is just the right size for cooking for 2. It was very appreciated!



2. My wife has been slowly replacing all our kitchen cookware over the last couple of years. She performs hours of research looking for cookware that last. We are replacing a set of Revere cookware that she bought in college over twenty years ago. We have a small All Clad sauce pan from the same line as the Dutch oven we purchased, and we love it. Cleans up very easy and looks great. The Revere cookware being replaced still looks fairly decent. She registered for the All Clad Dutch oven on Amazon. I purchased this along with a Le Crueset Stock Pot.
   
   We are very happy with Le Crueset stock pot, but the Dutch oven has not faired so well. We read the literature that came with the Dutch oven on proper use, and have adhered to all of the literatures do's and don'ts to no avail. The outside always stays spotty, even with hand drying. The inside HAS reacted with the food and is discolored. It can be cleaned with a lot of work.
   
   In the end I would not recommend this product. I will be pursuing returning this product.



3. Don't let the price tag scare you - this pot will become one of the main tools in your kitchen. And you'll be hooked and you'll go back for more.
   
   A few years ago I went to a famous kitchen store to purchase Le Creuset, but they were out of the size I wanted and the saleslady suggested this All Clad dutch oven. She said, "I'm waiting for my own Le Creuset to wear out so I can get one of these."
   
   I took her advice, and I use this pot ALL THE TIME. At least once a week I use it to roast a whole chicken in the oven. I use it for spaghetti, casseroles, soup, jambalaya - anything. It works equally well in the oven or on the stove top. It's easy to clean - even oven-baked-on food comes off with a little soaking and a scrubber sponge.
   
   I don't have a lot of money but I considered this a lifetime investment that was worth every penny. I am so sick of the cheap and flimsy Chinese products that have saturated the market. It is SO refreshing to find cookware that is so well made, so versatile, and so good looking, too. I eventually purchased the 13" braiser which I also use all the time. It's a good complement to the dutch oven.
   
   If you're thinking of getting one of these, just do it!



4. Well it's not that old, but it is my go-to pot for soups, stews and braising large pieces. Stainless steel is the best because I can put it in the dishwasher. It heats well because of the All-Clad technology. High sides make it an excellent pot for frying. I've seen folks use cast iron Dutch ovens. I'm not willing to give up "dishwasher safe" for a pot that weighs a ton.



5. FYI: Cooks Illustrated used 8Qt Stockpot for the comparison, not this one (eventhough the comparison is for Dutch Oven)

No comments about Emerilware Stainless Steel 8 Inch Fry Pan.