1 comments about All-Clad Stainless Professional Universal Steamer Insert.

1. This is a superb large steamer insert. It is great for large quantities of veggies or whatever you would like to steam. There is nothing like the flavor of freshly steamed veggies! It fits perfectly in the 6, 8, and 12 quart stock pots. I have only used it in the 6 and 8 quart stock pots myself. It is made very well and is excellent quality built to last. All Clad truly is lifetime cookware, I am sure you will not be disappointed. And it is backed by a lifetime warranty, what more can you ask for? Highly recommended! A+!

No comments about All-Clad Stainless 9-Inch Nonstick French Skillet.

5 comments about All-Clad MC2 Nonstick Fry Pans.

1. The lure of All-Clad is the very even heating, and this pan delivers that all around and even up the sides. Non-stick service is average in my experience but very durable. My fiance's smaller hands have a somewhat harder time gripping the handle under weight, but I find it very easy to manipulate.



2. All-Clad Master Chef 2 Nonstick8-Inch FRy Pan----hey you hestitant chefs, go for it! Do you want to flip an over easy egg? This is the pan for you...



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 (Reverere 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 LTD nonstick models. My wife really liked the lighter weight of Calphalon's Commercial Nonstick line. After living for both for several years, All-Clad has shown its overall superiority in the following ways:
   1) Durability. The non-stick finish All-Clad uses wears like iron. The Calphalon's finish shows many more scratches and blisters.
   2) 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.
   3) 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.
   
   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 nonstick finish is effective and tough as nails. The MC2 finish is durable and very attractive. Ultimately I'm more partial to the LTD finish because it matches well with other anodized aluminum cookware - and you can clean it very effectively with Ajax. The MC2 finish will yellow a bit over time. Real chefs just let it get brown. It looks like real cookware. In any case, exterior aesthetics don't relate to cooking performance.
   
   Update on the MC2 finish: 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. My wife and I bought a set of Master Chef (before there was MC2) pans 3 and a half years ago, and the 10" N/S skillet was the best part of it. All-Clad is heavy stuff, no hot spots or cold spots. I love every piece that I own, and have been completely satisfied with the set, except that now, the exterior of the pan is discolored (I really don't mind that part, it just means that we love it; and no, we haven't used it on a gas range), and the non-stick surface is not so non-stick anymore. I cooked salmon, of all things, an oily fish(!), in a dry pan, and it stuck. Maybe we've just worn it out, but my next non-stick pan is still going to be All-Clad.



5. As one would expect from AllClad, this pan conforms to the superior reputation All-Clad has gained. Results are always what you would expect from this caliber of cookware both in even heat absorbtion for even cooking and release of food. Clean up is easy, the non-stick surface is just that, and the mirror finish holds its luster.

5 comments about All-Clad Stainless-Steel Saute Pan.

1. I really like the weight of this product, it is heavy but not overly so, and well balanced on the range. I believe All Clad is still made in the US (or at least this product is) which I appreciate. I have a lot of All Clad pans, I have never been disappointed with them. They are more costly than most pans, but I will probably have them for life.



2. I got my 6 quart All Clad Stainless sauté pan about a month ago and I've been using it frequently. I cook large batches of meatballs with it and I'm impressed with how the meat does not stick, how well the meat browns, and how well the pan reaches temperature and returns to temperature, even as I place all the meatballs at once instead of in batches like with my old Calphalon 5 quart sauté pan.
   
   My only suggestion to All Clad to improve this pan is to replace the long handle (the handle they use with the stainless line) with the longer handle they use with their Copper Core line (when the pan is 6 quarts). I notice that it is easier to handle my heavier Copper Core pieces than my stainless and LTD pieces when the pan is full. And the longer handle should also make it easier to remove the pan from the cache rack when the lid is stored through the handle. All Clad should also think about putting the longer handle on the larger pieces.
   
   This pan is a keeper.
   
   UPDATE January 4, 2008: I just converted from an electric range to a (natural) gas range (mine is a Wolf). When I used this sauté pan on my old electric range, I needed to rotate the pan while cooking since I placed it over two coil elements to try to keep the pan sufficiently heated. Now that I have a natural gas range, the French skillet's entire bottom heats evenly over a single gas burner. I no longer have to rotate the sauté pan.
   
   One last note. If you have a gas range (mine is a Wolf) I really noticed just how quickly the Copper Core pans heats up when compared with the stainless and LTD lines. When I was using an electric range, I appreciated how quickly the Copper Cores heat up. My suggestion is to hold each pan and determine whether you can comfortably handle the weight of each pan and whether the pan's handles are comfortable to you. I like the longer length handles on the All Clad Copper Core pans. All Clad uses a different length and style handle for their LTD and stainless series than the Copper Core series. That standard length handle does not work for the larger sauté (6 Qt), sauce (4 quart), and fry (14") pans: it's just too short. It's all right for their other pans.



3. We have tried a lot of brands of good cookware, but this beats them all! Excellent finish, solid construction. Very useful size, too. We will buy more of this brand and type.



4. I am a big fan of All-Clad (have several of their pans) and bought this pan for my father, who's becoming quite an adventurous cook since his retirement. We tried it out right after Christmas making a tomato sauce for homemade pizza, sauteing the onions and garlic to a sweet golden brown before adding the crushed tomatoes with puree. My father was particularly impressed with the fact that the pan distributed the heat so evenly that nothing burned or stuck despite being left unattended at times. The size is perfect for sauteing lots of things simultaneously or providing lots of surface area for a quick reduction. And the lid fits nice and snug--it could definitely be used as a braising pan, particularly in the oven. It's now his favorite pan and I'm sure he'll make lots of great meals with it!



5. I got my 6 quart All Clad Stainless sauté pan about a month ago and I've been using it frequently. I cook large batches of meatballs with it and I'm impressed with how the meat does not stick, how well the meat browns, and how well the pan reaches temperature and returns to temperature, even as I place all the meatballs at once instead of in batches like with my old Calphalon 5 quart sauté pan.
   
   My only suggestion to All Clad to improve this pan is to replace the long handle (the handle they use with the stainless line) with the longer handle they use with their Copper Core line (when the pan is 6 quarts). I notice that it is easier to handle my heavier Copper Core pieces than my stainless and LTD pieces when the pan is full. And the longer handle should also make it easier to remove the pan from the cache rack when the lid is stored through the handle. All Clad should also think about putting the longer handle on the larger pieces.
   
   This pan is a keeper.
   
   UPDATE January 4, 2008: I just converted from an electric range to a (natural) gas range (mine is a Wolf). When I used this sauté pan on my old electric range, I needed to rotate the pan while cooking since I placed it over two coil elements to try to keep the pan sufficiently heated. Now that I have a natural gas range, the French skillet's entire bottom heats evenly over a single gas burner. I no longer have to rotate the sauté pan.
   
   One last note. If you have a gas range (mine is a Wolf) I really noticed just how quickly the Copper Core pans heats up when compared with the stainless and LTD lines. When I was using an electric range, I appreciated how quickly the Copper Cores heat up. My suggestion is to hold each pan and determine whether you can comfortably handle the weight of each pan and whether the pan's handles are comfortable to you. I like the longer length handles on the All Clad Copper Core pans. All Clad uses a different length and style handle for their LTD and stainless series than the Copper Core series. That standard length handle does not work for the larger sauté (6 Qt), sauce (4 quart), and fry (14") pans: it's just too short. It's all right for their other pans.

5 comments about Emerilware Stainless 1-Quart Sauce Pan.

1. I have been using this for several years now. I have been real happy with it. At introduction , it was an incredible value. Higher now,but still a good value in premium cookware.I like the stainless for most things, but have a few pieces of nonstick too. Both great.



2. I did a lot of research before purchasing the sauce pan. It was purchased to complete a set of cookware previously purchased. It is the best and will be in use for many years.



3. I'll start by saying I'm not an Emeril fan in the slightest, nor a fan of "celebrity chef endorsed" products, so I was prepared to hate this pan. But I love it! It is made by All-Clad and combines all the features you wished All-Clad would combine in any one of their many lines of cookware - full core construction, a copper disk in the bottom and that rolled lip.
   
   That rolled lip is vastly superior to All-Clad's usual square-cut lip (it's been a mystery to me why All-Clad doesn't roll the lip on their entire line-up). I had misgivings about the glass lids. Yet these are sturdy (watch those metal lid-handles, they get hot! Always use a pot holder to lift the lid! Said he, having learned that one the hard way).
   
   These heat evenly and predictably. As this is a small, 1 quart size, I'm usually making something delicate in it - I've had no problems with scorching or burning - the pan is easily controlled.
   
   Clean-up is easy - I toss mine in the dishwasher and the pan takes that in stride. The copper disk darkens from that but comes right back with a quick swipe of metal cleaner/polish or Barkeeper's Friend. Someday, I want a kitchen-full of this stuff.



4. I replaced my old Cuisinart Everyday set of pots and pans last year with the full Emerilware set of pots and pans, and could not be more pleased with this purchase. It was missing a few key pieces that I use frequently, including the little one quart saucier, I could not even find this little one in the stores, and I think the $40 price tag is a bit high (considering I only paid $100 for the 10 piece set last year at an After Thanksgiving Day sale). The copper core is really durable and conducts heat well and evenly



5. I had 44 year old Revere Wear that no longer worked on my ceramic cook top. Emerilware is terrific. Works at a much lower temp! Cleans like a charm. I love it.

5 comments about All-Clad Stainless-Steel Stockpot.

1. How can a stock pot have three dimensions? (Other sites list this as 11.5" diameter by 10" tall.) I have this pot as part of their old 16 quart multipot. For most things, it works as well as my Master Chef 20 qt stockpot (just not as large). The bottom is flat and distributes heat evenly. The sides are thick enough to hold a lot of the heat. Good pot for the money.



2. Previously, we have used anodized Calphalon pans. Unfortunately, they don't do well with spaghetti sause and other acidic foods. You end up with uncoated heavy aluminum pans that foods sticks to.
   Bought this based on other reviews. It really is terrific. No more burnt spaghetti sauce, no more Calphalon pans losing their anodizing because of reaction to acidy foods. Cleans up great. Any tough areas clean with a little Bartenders Friend.
   I like to make large batches of spaghetti sauce, then separate it into smaller protions, freeze them in FoodSaver bags and have it ready in a pinch. My wife likes to make chicken soup in large batches. Stores the extra in glass jars in the fridge. We end up eating large amounts of chicken soup in a very short time.
   If you need a pot of this size, it is a great deal. If it's your first purchase of this type of pan, you'll probably end up buying other sizes after seeing how well it performs.
   I will be purchasing other All-Clad or similar pans in the future because of how thrilled I am with this pot.



3. This is not a multi-ply construction pot, as is most of the All-Clad line (including their smaller stockpots). Although such pots are available in the market, they are really a specialty item and are super-expensive for good quality - if you think copper is expensive, you should price out a top-end 30-quart, stainless, multiple-ply stockpot!
   
   What you get with the larger All-Clad stockpots is a sheet metal main body and a bonded bottom. That would make it a generic SS stockpot, except that you also get All-Clad's typical handles and lid, both of which are very good. The real quality pickup over restaurant-supply generics that never seems to get mentioned, however, is that the finished surface of the All-Clad pots - the polish - is much better, which makes them harder to scorch, and easier to clean if you do scorch one.
   
   In response to another viewer who termed the metal "thin", these stockpots use heavier-gauge steel than most generics, and are also made of a high-quality stainless alloy.
   
   For the improved quality of the All-Clad stockpot, you pay a slight premium over the equivalent of the restaurant supply generics. The All-Clad pots are very reasonably priced.
   
   The downside is that these pots can't be used with induction surfaces. Before anyone gets too excited about that, be aware that induction surfaces aren't designed to handle the weight of large stockpots when loaded, and you don't want to destroy your very expensive induction stove! Still, there are times when a stockpot is handy even with a light load, e.g., for browning where the high sides reduce splatter.
   
   For a close cousin of the All-Clad stockpot that is induction-capable, see Winware Stainless Steel 40 Quart Stock Pot with Cover.



4. Tis stock pot is great! Great quality, great price, great value! Shipped on time in perfect condition.



5. I bought this stock pot for a professional chef.
   He was and is very happy with the pot. The heavy bottom and lower walls allow for even heat distribution and avoids 'hot spots'.
   My purchase was an excellent deal. A very good quality piece of cookware for a realistic price.
   I doubt that anyone would be disappointed with this stock pot.

4 comments about All-Clad Stainless 9-Piece Cookware Set with Nonstick Fry Pan.

1. Great set of pans. We will be adding to this set over time. Well worth the cost



2. In light of recurring news articles discussing the carcinogenic potential of Teflon, my husband and I decided to replace our current cookware. The set we had was in good shape minus a few scratches here and there. If you pay attention, however, these "minor scratches" honestly translate to a metallic aftertaste in the food, especially with boiled foods.
   Anyway, after a long and hard discussion, we decided to purchase this set, specifically with the nonstick pan, since we'd be doing a lot of pan-frying. I have absolutely no complaints about this cookware. It is beautiful, sturdy, elegant, and is truly the way to go for healthy, gourmet cooking. It is expensive, but as other reviews have stated, it lasts the long haul.
   The only thing is, now that we have the starter set, I've been eyeing other pieces to add to my collection. It's hard to resist. I am addicted to All-Clad!!!



3. I have used All-Clad since the early 1980's and consider it the very best, and best for the money, too, as it lasts forever, the company will simply replace any that you complain about (the LTD black surface wore off some after 15 years, which is why I switched to the stainless steel outside and inside and some copper outside versions (Copper Chef, by All-Clad Co.) and they sent a new one!). I have boiled over milk on high and it never scorched! The bottom of the pan was not even tan, much less any burned milk! That was a first for any pan for me! The Olympic Cooking Team uses these pans, by the way. And they look good on a rack, too.



4. I am very pleased with my set of All-Clad stainless cookware. The construction is superior to any other set I have ever owned. One of the nice things about the cookware is how cool the handles stay after being on the burner for an extended period of time. I was really surprised by that. I figured that since the handles were stainless steel they would get really hot but that is not the case. I have also found that the cookware heats up much more evenly than my old cookware. That really does help to reduce cooking time. While it may seem a bit pricey, this set should last many years if taken care of. My Mom always told me to buy the best quality item that I could and it will save money in the long run. She was right.....as usual. :-) If you love to cook you will enjoy this set.

5 comments about All-Clad Stainless Bonded 12-Inch Round Nonstick Grille Pan with Recipe Book.

1. The all clad grill pan is amazing! We're still trying to figure out how to use it on different foods and types of meat. It leaves great grill marks and it's as close as we can get to grill in our city living. Would recommend it to anyone who can't use a grill. Also, I suggest cooking on lower heat for longer periods of time, even if some recipes suggest a medium high heat.



2. We are an all clad family now having slowly up dated our old pans. So tthat in itself forms the basis of this review and that all clad is worth the extra bucks compared with the other brands. If you love fish then cooking on any non-stick pans will not work, and for this value you really cannot get any better! I agree a pan is a pan, but it is an all clad and works wonder in producing the best fish dishes. Luckily, we also happen to get one year subscriptiion bon appetite - the value of this pan is more than surpassed my expectations. Love it and thanks Amazon!



3. I got this pan last year for my husband. It works wonderfully and is very easy to clean. I'm big on easy to clean! We use it mostly when the weather is too cold to barbeque. It makes beautiful grill marks. After one year, it has not tarnished or scratched as our other pans have. It has held up very well and we are not easy on our pans.



4. Altho the description states "Stainless" and "Magnetic," upon receiving and attempting to use this grille pan, it first failed the magnetic test. It also failed to conduct any heat on an induction cooktop. But it looked beautiful!



5. Don't know where J. Bensen lives, but if you live in the northern part of the country, it's nice to have a grill pan in January! I am into the Grill Pan thing, I own seven, 2 S/S tri-ply, 3 hard-anodized and 2 Cast Iron (Staub & that other one from France). I lov'em all, but I give the edge to the All-Clad S/S nonstick, best lookin', best cookin', easy clean up! Just a thought, down in Tucson, AZ, I bet it's nice to have a grill pan in August!

5 comments about All-Clad Stainless-Steel Loop-Handle Sauce Pan.

1. Look at most of the cooking shows and they use All-Clad. Emerel's pans are made by All-Clad but they are not the superior quality. With induction cooking taking over the market, you'll be set and not have to buy cookware for it. I own this size pan but not with the helper loop. If I had it to do over I would make sure I had the helper loop on all my pans and skillets too.



2. All clad is the best cookware hands down! Most of my pieces are all clad. It's far superior in lasting quality and heat conducting ability. It might be too heavy for the very young, very old or weak to lift. I love this pan! It's a great size for many things! I highly recommend!



3. This thing is great. Be careful though. This thing is cold rolled. That means that the steel isn't quenched and tempered after it's been made into a saucepan as my understanding of cold rolling. And you can't temper this thing anyway since it's mostly solid aluminum bonded to stainless steel. I'm sure the two metals would just come apart due to their different rates of expansion.
   
   I dropped in the sink a week after I got it and now there are two dents in them. They drive me crazy, but what are you going to do. I'm pretty sure All-Clad's lifetime warranty doesn't cover accidental abuse.
   
   Beware. This saucepan is EXACTLY 4 quarts. I measured. Exactly 16 cups of water. That means that you'll never actually be able to cook 4 quarts of stuff in it because it'll boil over. This saucepan measures 3 quarts at the bottom of the clads. That means if you fill the saucepan to the bottom of the clads on the inside of the pan, you'll have 3 quarts of stuff roughly.
   
   So keep that in mind when you're choosing a size. I thought this thing was too big for me originally because I only really wanted to cook 3 quarts of stuff, but the store I went to didn't have a 3 quart one so I got this instead. It turned out to be quite fortuitous since I ended up getting what I wanted. I didn't think about how a 3 quart pan wouldn't be able to cook 3 quarts of stuff.
   
   So if you get a 4 quart saucepan, you'll have about 3 quarts of cooking capacity and if you get a 3 quart saucepan you'll have about 2 quarts of cooking capacity and so on. Keep that in mind when you choose the pan that's right for you.



4. I owned a 3 ½-quart Calphalon Anodized Aluminum saucepan for about 12 years and had to get rid of it, because acidic foods had eaten away at the anodized surface, exposing shiny, softer aluminum underneath. So aluminum was getting in my food. I replaced that pot with the All-Clad 4-quart, because America's Test Kitchen rated the Calphalon Anodized and the All-Clad Stainless saucepans equally highly in heating up quickly and sautéing evenly without burning. The All-Clad has an aluminum core between layers of steel to distribute heat evenly. The exterior layer is magnetic stainless. The interior of the pot is 18/10 stainless.
   
   This All-Clad pot doesn't impress me as being as indestructible as the Calphalon, and it isn't as heavy. But it has the advantages of a stay-cool handle and stainless surface that won't shed into my food. The loop handle doesn't stay cool, because it's short, but the long handle does. I can't get by without loop handles on my medium and large pots, so I was more than willing to pay extra for it. This pot weighs about 3 ½ pounds empty, but it weighs 10 pounds full of liquid. If you are small or suffer from arthritis or stress-injured wrists, the loop handle will save your wrists and enable you to pick up the pot when you otherwise could not. And no struggles to balance the pot or danger of tipping!
   
   The pot's shiny steel surface is attractive, but it limits your options in cleaning products. All-Clad recommends a fine powder cleanser, nylon scrubbing pad, or a commercial stainless steel cleanser. I find that Soft Scrub works well. Steel wool will scratch terribly and ruin the surface, so don't try that. One thing I don't like about stainless steel pans is that they get a blue and/or brown discoloration in the bottom if they overheat. The interior of this pot turned bluish just from boiling vegetables in water, but that disappeared after a few washings. I guess there's no such thing as a perfect pot. Every metal -aluminum, steel, or copper- has its idiosyncrasies. But I'm generally pleased with the All-Clad's performance.



5. I bought this pan with the double boiler insert and find it a wonderful utensil for cooking. I like to keep cooked rice in the refrigerator for making stir fried rice. This pan with it's tight fitting lid allows me to make 4-5 cups at once. Cold rice works best in stir fry, so it's nice to be able to make the rice ahead on the weekend and have it chilled and on hand during the week. I plan to use the double boiler to make custard and for once not overflow on the burner. Be aware however, that All Clad has four different finishes and the finish on this pan is shiny.

2 comments about All-Clad Master Chef 2 Roti Combo with Roti Pan, Roasting Rack, and 2 Turkey Forks.

1. Tried to post correction to item description under my "wearetheborg" login but it has not posted for several days so....Please be advised that upon further review (looking on the side of the box), this pan is made in China and not the US.



2. This pan is a great size for a 20lb bird. Solid MC2 construction and it's made in the USA. Item description does not state it but the interior of the pan is nonstick and not stainless. Good if you are a nonstick fan or not so good if you have reservations about using nonstick.