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

No comments about All-Clad Stainless Butter Warmer with Pour Spouts.

No comments about Emerilware Stainless Steel Stock Pots.

5 comments about All-Clad Copper-Core Fry Pan.

1. I'd like to give this 10 stars as I had no idea the difference a pan like this could make.
   
   I have had it for a week and have used it for crab cakes (crab, egg, and breading), omelets, sauteed vegetables, and thick-cut pork chops. I mention these items because in my old Farberware stainless steel pans, sticking, uneven cooking, and uneven browning were a problem that I thought was just my lack of skill.
   
   Heat distribution is perfect all over, i.e., the items on the outside cook the same in the same amount of time as those on the inside. Browning is effortless and beautiful! The fond on the bottom of the pan is not burned and deglazing is a breeze. Since I could only afford the one pan so far, I sometimes cook alongside my other pans. It's like switching from driving a Ford Pinto to a Mercedes (or so I imagine) and back again.
   
   Cleanup has been great! So far I haven't had any problems with stuck food - the delicate crab cakes held together when I flipped them (with a gorgeous golden crust), and the omelets released easily. I used just enough butter and oil to cover the bottom of the pan, and it got hot enough to cook the food in the right amount of time to keep the food from absorbing too much oil and tasting greasy, without getting so hot that it scorched or stuck.
   
   The pan is definitely heavier than what I'm used to, but the balance is perfect and handling it is not a problem. The handle stays very cool, surprisingly so...it has barely even gotten warm. Finally, the icing on the cake is how absolutely beautiful this pan is. It is definitely a display piece. I can only afford two items in this line per year, but my collection is started and there is NO going back.
   
   If you really love the process and adventure of cooking, this is an investment you will never regret!!!



2. After having owned most major brands of cookware, I am convinced that All-Clad is #1. The copper core simply makes it even better by causing it to heat more quickly and evenly.



3. My cruddy old Teflon cookware is shedding its lining, so I researched extensively for good quality cookware that would both perform well and sustain some longevity. In my search I discovered All Clad - so I thought, what's $200 for a frying pan?
   
   I chose the 12" copper core frying pan and I love it! Besides being such a beautiful addition to my kitchen, it does all it has been purported to. I have not been able to burn anything! Everything I have cooked has turned out perfectly. The copper core indeed distributes the heat quickly and evenly.
   
   Clean up also is a breeze. The cooked-on food easily lifts with a bit of soaking. I love the shine and luster of the stainless steel so I use Barkeepers Friend to restore both the sparkly finish and the pink glow of the copper stripe.
   
   The pan is heavy, since I'm no chef it has been a bit difficult for me, but the more I use it the more adept I become at manipulating it. The 12" may be too large for everyday purposes, so I am looking into getting the 8" for simple daily tasks like scrambling eggs, frying an omelette, or quick stir frying.
   
   Since experiencing such quality and perfection I believe the price is worth it. I will gradually incorporate more pieces into my kitchen and toss out all that nasty Teflon cookware. Using stainless steel that will last for many many years and won't eventually poison my cooking through shedding is a valid incentive. But truthfully, this cookware is so aesthetically pleasing I just love looking at it - it's like adding art to my home, a kitchen sculpture! I am an All Clad convert now.



4. This item was my first introduction to All- Clad and now I can't imagine buying anything other than what they offer. The Copper Core line is my favorite - each pan has 5 layers starting with stainless steel, followed by a layer of aluminum, then copper in middle, aluminum on top and finished with stainless steel as the cooking surface. Since copper is the finest heat conducting material when it comes to cooking - but a real pain to clean if one gets the copper cookware since it tarnishes easy - this is the best of both worlds; high and fast heat distribution not to mention it heats up evenly all over and it's quite easy to clean. The copper band is visible at the bottom of the pan and at the rim.
   
   Food doesn't stick if I use the pan on medium heat, in fact lower heat it works so well that I never have to crank up the fire, and food cooks evenly all over. This makes anything from breakfast eggs to steak or anything and the pan itself looks stunning. The metal is so shiny it reminds me of molten silver and when I soak it a little after the pan cools the clean up is pretty easy. I use the powder cleanser, called Barkeepers friend - and no abrasive sponges because they scratch the surface. I would also recommend using wooden or plastic utensils, silicone coated spatulas are good as well. After using this pan my collection of All Clad expanded to a few more pieces and they are not only versatile but pleasant to cook in, I can't recommend this line enough - no money or time would be wasted with the Copper Core collection.
   
   - Kasia S.



5. I have several pieces from the Copper Core line, and this fry pan is truly one of my most-used and most beloved pieces. You have already read its countless merits (even-heating, beautiful browning, etc.), so I won't repeat. But to new users, the key to making the most of this cookware is to turn your heat down a notch - especially if you are used to cooking with hard-annodized/nonstick. Also, when browning meat or vegetables, allow the food to sit in the pan without immediately stirring or flipping. As the foods natural moisture and oils are released, the food will brown carmelize and release itself. Deglazing in this cookware is a dream.
   
   With good tools and ingredients, cooking can be amazing pleasure and adventure in creativity rather than a chore. This is cookware that will re-inspire your time in the kitchen.

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 Open Stir Fry Pan.

1. I love this pan ....it is so non stick and cooks extremely well. I don't like a larger wok because if you try to cook too much food in a larger pan it will cool down and your food gets boiled not fried quickly enough. This pan being smaller ... does not allow you to try to cook too much, it's great really ! Pricey but i think worth it, it doesn't have a lid . I have a lid from another pot, that I use occasionally and it is fine ,( who wants another lid to store? ) And i do not want to pay for a another lid from all clad with the price they charge !



2. It's All Clad quality, but the size is just too small to do anything substantial with it.



3. Definitely not a replacement for a standard fry pan but this is a great addition to your established cookware set!

   I love doing stirfry in this pan. This pan heats up fast and evenly, even on my old stove. I really enjoy tossing food in this pan, the rounded wok-like sides really makes tossing food easy and mess free.

   Can't say enough good things about this pan.

   One thing though, if you don't have a lid that fits this pan I would consider looking at the pan with lid included (or purchase a tempered glass lid from Amazon). I find myself requiring a lid for quite a few of my stirfry dishes.




4. This wok-like pan is perfect for small to small-medium batches of stir fry; since I purchased it I find myself getting my large wok out less and less.
   Like other All-Clad pans, it has even heat conduction, has non-stick qualities without the non-stick finish-- non-stick finishes seem to impede browning-- and is easy to clean. This pan is a workhorse in my kitchen!



5. I do a lot of stir frying, using one pan to do many dishes. As a result I needed a pan that had non-stick quality for quick and easy cleaning and one that could take high heat from my professional stovetop. When pan and oil are heated to the right temperature the interior 18/10 stainless steel surface behaved as if it were nonstick. The heat was evenly conducted bottom through the sides, this due to the aluminium core sandwich being continuous from the bottom up the sides. The sides are high enough to not have food spill out in the process of vigourous stir frying. The height is also good for small item deep frying. The steep sloping of the sides enabled food to rotate well, falling back easily into the pan. Quality pans tend to be heavy, All Clad without exception but this size is perfectly manageable for tossing ingredients if need to. It also cooks a generous portion for one to two persons. All types(including metal) of utensils can be used with it. This is a solid, handsome and versatile pan with wonderful easy care and use. It is a total joy to cook with and one that gives you confidence that it will last a long, long time.

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!

No comments about All-Clad Stainless All-Purpose Pan with Lid.

1 comments about Emerilware Stainless 6-Quart Tall Stock Pot with Lid.

1. I decided it was time for a decent quality stock pot for our kitchen, so I started my search at America's Test Kitchen, as I find their reviews pretty trustworthy. Their top-rated stock pot, an All-Clad, was about $300, which drew a "you've got to be kidding" response from me. They are clearly prouder of manufacturing their stock pot than I would be of owning one. Two reasonably priced pots were rated slightly lower at ATK, but further review of consumer comments of these products (mostly here at Amazon) included some negative opinions that concerned me. I saw the Emerilware at a store (it had not been reviewed by ATK) and, based on the criteria contained in the ATK reviews and the consumer comments, it seemed like a winner. After several weeks of using this pot, it is definitely a great addition to my kitchen.
   
   My criteria for this pot were: stainless steel, some type of even-heating feature (e.g., tri-ply, aluminum core bottom), and it had to fit in my dishwasher (sales people at the stores I went to gave me an odd look when I would whip out my tape measure).
   
   The Emerilware stock pot fits all the criteria. It is high quality stainless steel, has a copper-aluminum-stainless steel sandwich bottom, and the 6 quart model fits easily in my dishwasher.
   
   Here's some additional things to like. The tempered glass lid is self-basting and allows you to see what is happening in the pot. I've used it in the oven with no problems. The pot heats evenly and quickly, with no hot spots and thus no tendency to burn. Clean up is very easy, even when I hand wash it instead of throwing it in the dishwasher. The handles are set high on the pot, so if a leak develops around a rivet it shouldn't be a problem (one consumer reviewer mentioned this problem with another manufacturer). The handles are quite large and comfortable, making the pot easy to handle (a feature considered in the ATK reviews). The rivets are a reasonable size and don't have prominent lips, so they aren't prone to collecting food or soap residue (mentioned by another reviewer of a different manufacturer). It is made by All-Clad (actually for All-Clad in China), a respected company and it has a lifetime warranty. The steel gleams and it just looks nice sitting there on the stove.
   
   Bottom line: If you are looking for a quality, moderately priced stock pot, this one should definitely be on your short list. I am absolutely happy with mine!

1 comments about All-Clad Master Chef 2 Seafood Set.

1. The is a fabulous pan. I love the All Clad range and though it's expensive it is so durable that I'm sure I will be passing it on to my daughter when she gets her first apartment (she's not yet one). This is a lot to pay for one pan but for good Paella it's worth it!