5 comments about All-Clad Copper Core 10-Inch Fry Pan.

1. 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.



2. My wife and I bought this pan and its 12" brother at the same time as our first All-Clad purchase. It was the start to a beautiful thing. We liked these two so much we add a new All-Clad to our collection ever other month or so. Though with entertaining and feeding a family of four we use the 12" pan more, due to its capacity, this is by far my favorite pan.
   
   As with all of the All-Clad pans this pan is a bit heavy but worth it. It is light enough for me to attempt to flip foods like the real chefs do. With a bit of preheating and some oil or butter nothing seems to stick to this pan.
   
   I have had one thing stick to this pan. Egglands Best low saturated fat eggs. With a bit of butter or cooking spray regular eggs slid out as if they where on supper Teflon, but not Egglands Best. This should not dissuade you from getting this pan, it is just something that we have noticed.
   
   If this is your first All-Clad piece read the instructions, watch a few food shows. We destroyed a few courses in these pan prior to figuring it out with the help of the afore mentioned resources.



3. Over the years I have used a variety of cookware--aluminum bottomed stainless Revere Ware, Magnalite Professional, Calphalon, Calphalon Professional NonStick. When I finally had to throw out the last of my tattered collection, I started to look for some stainless cookware that would stand the test of time and offer performance to boot. I decided to splurge on this All-Clad Copper Core.
   
   One of the pieces I recieved was this 10" Fry Pan...
   
   Delighted to report that I am THRILLED with this expensive splurge! All-Clad is NOT about expensive hype and status, those these pans are beautifully made, instead they do everything cookware should, and have literally changed the way I cook. Having attended CIA and worked as a professional chef for a few years, I know the golden rule for food not sticking: preheat pan, add oil, let oil heat for 5-10 seconds, then add food. Using these guidelines with the Copper Core, nothing sticks! And I mean for some things, like omelets or fried eggs in the 10" frypan, the performance is as good as my brand new Calphalon NonStick was; when you can just slide omelets and fried eggs out of the pan without ANY sticking at all, why would you ever need Nonstick or Teflon based products?!
   
   However, these pans are also superbly capable of developing a fond on the pan bottom for deglazing and subsequent sauces; in fact I have had them give every last bit of the fond up when deglazed, almost cleaning the pan for me! That's the best thing about them--they do everything right. I am not sure if it's All-Clad propriety stainless "recipe" or what, but these pans are so amazing to be able to function on all levels from eggs sliding out with ZILCH sticking to chicken breasts sticking just enough to develop rich fond for complete deglazing, to the light and glazy fond from sauteed onions and garlic for developing a richer risotto when deglazed with wine.
   
   Mind you, this is partly about knowing some basic cooking principles, and these pans might not act so obligingly in non experienced hands, because when I read about people commenting on how everything sticks in their All-Clad stainless interior, I know it isn't All-Clad's fault, believe me!
   
   I have found the copper core very responsive and quick to adjust to temperature. Perhaps not as great as true copper pot and pans, but noticeably better than aluminum cores (Stainless line) or anodized aluminum (Magnalite Pro/Calphalon). These pans heat up and boil water faster than anything I have ever used, aside from true copper cookware, and when turning the heat down, or removing from burner, they also cool incredibly quickly. It's nice to have semi-copper performance with the ease of stainless steel clean-up. And this cookware does clean-up quickly and easily, particularly when using Barkeepers Friend. I use plastic and wooden utensils (no metal) and they still look almost brand new after several months.
   
   The copper band however does tarnish and discolor just as much and just as fast as a true copper pot or pan, so if you are fanatic, you will need to polish the tarnish away fairly often (at least every other week). However this is barely noticeable for us real world users, and Barkeepers friend does a good job of semi-polishing the copper (but it won't gleam).
   
   I know, I know, they are SO expensive. But honestly, if you know how to cook or want to learn with responsive cookware, I honestly feel this is a great investment. I am wholeheartedly thrilled that I made it and cannot recommend highly enough.



4. This is the best stuff hands down!! if you can not compromise quality,buy the copper core line!!!--try one piece to test,before you buy all, because of the expense!! shop amazon for best price.



5. Next to my All-Clad Copper Core Dutch Oven, this is my favorite cooking utensil. I also have the 12 inch fry pan I use when company comes over. After using this pan a few times I threw out all my nonstick cookware. Now I use nothing but All-Clad Copper Core. Every morning I scramble eggs in this pan. I put a pat of butter in the bottom, turn the heat to medium (never high or you'll scorch any pan), let the butter start to turn brown and throw in my eggs. They don't stick; it's amazing. The few times I do have some stickies, I just soak in water for 10 minutes before washing and they easily come clean. About once a month I might soak the pan with a 1/2 inch of vinegar for an hour or overnight. It turns the bottom shiny and new looking. This pan is also great for bacon, saueting pork chops and chicken--just about anything. And, I never have to worry about toxins migrating from nonstick cookware into my food.

2 comments about All-Clad Copper Core 8-Inch Fry Pan.

1. 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.



2. First of all, a thank you to the seller, as this item received about 3 days earlier than I anticipated.
   
   For any people interested in this item, I can tell you that it is indispensible. Useful for cooking just about anything, it is also the perfect size, particularly for single or often two-person meals.
   
   A great find, a great item. Collect the whole series.
   
   I am.

5 comments about All-Clad Copper Core 7-Piece Cookware Set.

1. Over the years I have used a variety of cookware--aluminum bottomed stainless Revere Ware, Magnalite Professional, Calphalon, Calphalon Professional NonStick. When I finally had to throw out the last of my tattered collection, I started to look for some stainless cookware that would stand the test of time and offer performance to boot. I decided to splurge on this All-Clad Copper Core.
   
   One of the pieces I recieved was this 1 1/2 Quart saucepan. What a workhorse this one is! Rice to soup to lentils to barely to country gravy, it gets used! The most used of all my Copper Core is this little pot!
   
   Delighted to report that I am THRILLED with this expensive splurge! All-Clad is NOT about expensive hype and status, those these pans are beautifully made, instead they do everything cookware should, and have literally changed the way I cook. Having attended CIA and worked as a professional chef for a few years, I know the golden rule for food not sticking: preheat pan, add oil, let oil heat for 5-10 seconds, then add food. Using these guidelines with the Copper Core, nothing sticks! And I mean for some things, like omelets or fried eggs in the 10" frypan, the performance is as good as my brand new Calphalon NonStick was; when you can just slide omelets and fried eggs out of the pan without ANY sticking at all, why would you ever need Nonstick or Teflon based products?!
   
   However, these pans are also superbly capable of developing a fond on the pan bottom for deglazing and subsequent sauces; in fact I have had them give every last bit of the fond up when deglazed, almost cleaning the pan for me! That's the best thing about them--they do everything right. I am not sure if it's All-Clad propriety stainless "recipe" or what, but these pans are so amazing to be able to function on all levels from eggs sliding out with ZILCH sticking to chicken [...] sticking just enough to develop rich fond for complete deglazing, to the light and glazy fond from sauteed onions and garlic for developing a richer risotto when deglazed with wine.
   
   Mind you, this is partly about knowing some basic cooking principles, and these pans might not act so obligingly in non experienced hands, because when I read about people commenting on how everything sticks in their All-Clad stainless interior, I know it isn't All-Clad's fault, believe me!
   
   I have found the copper core very responsive and quick to adjust to temperature. Perhaps not as great as true copper pot and pans, but noticeably better than aluminum cores (Stainless line) or anodized aluminum (Magnalite Pro/Calphalon). These pans heat up and boil water faster than anything I have ever used, aside from true copper cookware, and when turning the heat down, or removing from burner, they also cool incredibly quickly. It's nice to have semi-copper performance with the ease of stainless steel clean-up. And this cookware does clean-up quickly and easily, particularly when using Barkeepers Friend. I use plastic and wooden utensils (no metal) and they still look almost brand new after several months.
   
   The copper band however does tarnish and discolor just as much and just as fast as a true copper pot or pan, so if you are fanatic, you will need to polish the tarnish away fairly often (at least every other week). However this is barely noticeable for us real world users, and Barkeepers friend does a good job of semi-polishing the copper (but it won't gleam).
   
   I know, I know, they are SO expensive. But honestly, if you know how to cook or want to learn with responsive cookware, I honestly feel this is a great investment. I am wholeheartedly thrilled that I made it and cannot recommend highly enough.



2. What are you talking about? The picture is the same on the amazon site, the 7pc cookware set match the description. I've been using All-clad for over 10 yrs and it's the best cookware you can buy.



3. I have been using this set since September'05 and I love it. It has been a great addition to my extensive Le Creuset collection. I like the 8-qt pot from this set. It is sizable and light! I love the look of my enormously large Le Creuset pots but who can move them every day? However, the smaller Le Creuset pots are still my favorite. I do not like (=hate) the Le Creuset skillets, except for the real nonstick skillets. The regular Le Creuset skillets (black coating on the inside) are useless. But I have been happily using the All-Clad skillets. In addition to the skillets from this set, I have a 12-inch All-Clad skillet.
   
   The quality of the USA-made All-Clad is great. But who came up with this combination of pots and skillets?! There are two lids of the same size in the set. I prefer the interchangeable lids. I think that the 8-qt pot should be taller and smaller in diameter, so that its lid would fit the 10-inch skillet. Otherwise, all items in this set are practical.
   
   For cleaning, especially after high-heat frying, just soak the skillets in warm water for 5-10 min, then scrub briefly with a plastic scrub brush to loosen any large pieces of food and follow with the Bar Keepers Friend cleanser & polisher (powder, the liquid cleanser is useless). "The Friend" won't scratch the surface and the pots and skillets would look like new again except for the copper strip. Do not even bother cleaning the copper strip. It looks fine "weathered". And do not forget to towel dry to avoid the water spots!



4. This is without doubt the finest cookware I have had the pleasure of meeting, with the possible exception of Bourget. I was truly amused by the reviewer who whined his/her food stuck to these pans.
   No offense intended but it is not the cookware that is the problem, but your technique. Stainless steel is by definition NOT a non-stick metal. But if you treat it properly and use sound cooking practices your food will not stick. It always makes me wonder what the F*** people with $1000 worth of cookware are doing with it when they whine about it's properties when in fact it is the user who is clueless. Why do you have this stuff? Surely not to cook in. As a professional chef I can assure you if used properly this cookware is some of the best on the market. Heat your pan till HOT. Add oil. Add your ingredients. Shake the pan a bit, it will not stick. Wait until your meats are browned to turn them.
   
   This is outstanding cookware, with even heating and superiour distribution. If you are looking at buying the copper core wares please be a knowledgable cook and not some yuppy who only wishes to display it on there rack. Otherwise it is a waste of some of the best pots and pans you can buy.



5. I am greatly disappointed with all clad stainless steal, it not only reacted to the food, discoloring the pan but it was almost impossible to clean. I did not use high heat just medium, and on one account with the medium skillet I used just under medium heat and still got the same terrible results. I used everything all clad recomended to clean the inside of the pans and it still took me all the elbow grease I could muster to clean the stupid pans. Don't waste your money these stink, I will take them back.

5 comments about All-Clad Copper Core 12-Inch Fry Pan.

1. 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.



2. 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.



3. First let me start by saying if you are used to cookware you can pickup at a lower end store, like I was, you will find all of All-Clad's copper core line to be heavy. That being said I will never buy another piece of cookware from a low end store thanks to this pan (and the 10" one I got at the same time).
   
   This pan sees use in about 80% of our home cooked meals. It's generous size and control make fixing a meal for a family of four with two teenage boys easier and more predictable. We are by no means chefs but this pan has allowed us to explore some very fun things in the kitchen. Searing. Sweating. Reductions. Lots of fun cooking options.
   
   If this is your first All-Clad piece read the instructions, watch a few food shows. We destroyed a few courses in this pan prior to figuring it out with the help of the afore mentioned resources.



4. We received this pan for about $200 as a gift and it is lovely. We haven't had any diffulty with food sticking to it (we haven't used it with eggs yet - fyi). As they instruct, you must use a low heat. My husband put it too high and the food started to burn. But if you use low heat, heat the pan first and then add a tiny bit of oil to coat the bottom of the pan, allow that to heat and then add your food, your food should not get stuck.
   
   On a side note, after spending so much, it's hard not to want clean the pan to it's original mint condition and to do that, use Barkeepers Friend after every use. That gets a bit tedious when you have lots of toddlers running around. I have twins and while we soak the pan in hot soapy water and hand wash it, I leave the soapy water in it until I can use the barkeepers friend. If you have lots of time, it won't be any trouble, but if you have your hands full with little ones, you might want to wait until they get older before spending the money on this line or it's just one more thing to do.
   
   I gave it 4 stars due to the extra work, but the pan itself is marvelous and would get a 5 star rating for its cooking ability. It leaves chicken juicey, rather than dried and leathery. Very nice!



5. The main review of this item lists all its attributes, well-made,copper core,even heating,usable in oven and even stick resistant. I suppose stick-resistant and non-stick aren't really the same thing. If the reviewer sauteed some gravel, it probably didn't stick, but everything plant or animal we've placed into this skillet has stuck. This happens even with the use of oils preheated in skillet. We're not gourmet cooks, so perhaps there's some secret unknown to us mere mortals, but stuck is stuck. Although it does look good hanging on that rack!

1 comments about All-Clad Copper Core 3-Quart Saucepan with Lid.

1. Not too big, not too small, it's just right for eveything from heating up
   soup to whipping up a ganache for dessert. Loop handle is a nice touch.
   If you're like me and use only a few "good" pots and pans to perform a
   broad range of duties, then this saucepan should be on your short list.
   The fact All Clad warranties it for life is icing (ganache) on the cake.

1 comments about All-Clad Copper Core 14-Piece Set.

1. These are, I in my most humble opinion, the finest pots you can buy. They're solid, beautiful (if you're into pots) and well designed. If cooking is your passion, you can do no better. The internal copper core does an outstanding job of spreading the heat evenly and the interior and exterior stainless steel cleans up easily. The pots are even dishwasher safe although you may need to use copper polish to restore the bright finish of the exposed copper band if you do use the dishwasher.
   
   Please note, the pots won't do the cooking for you so if you have no idea what you are doing in the kitchen, you can still burn dinner or turn out a lousy meal...but at least you will have done it evenly and in style! On the other hand, because they cook so well, they could make learning to cook or expanding your cooking horizons a joy.
   
   A couple final notes. 1) The pots are heavy. All-Clad definitely did not skimp on the materials. Fortunately, for the heaviest pots, they have a secondary handle on the lip of the pot to help you lift. 2) They are expensive. I looked everywhere and could not find All-Clad discounted. Even retailers that carry the line are careful to exclude All-Clad when they have their big sales. That said, Amazon's price is as good as any, and with Amazon Prime, the pots were delivered to my door the day after I ordered them (all 54 pounds in one box) for only $3.99. 3) These are heirloom pots. I had a hard time reconciling paying so much for the set until I realized that we'll own these pots for the rest of our lives and that when we're gone, our children will continue to enjoy them.

1 comments about All-Clad Copper Core Butter Warmer.

1. I have a full collection of the All Clad Copper Core cookware. The butter warmer was a great addition. It works great.

1 comments about All-Clad Copper Core 17-Inch Oval Roaster.

1. To most of us, a roasting pan is a moderately high sided rectangular pan with a rack to hold the roast or bird. Well, it is time to think and cook anew. This pan with lower and wider sides will allow the oven's heat to reach more of your food. Forget a rack and place your food on chopped aromatic vegetables (chunks of carrot onion celery parsnip etc) which will roast along with the meat, giving great flavor and some moisture to the drippings. You will find your roasting technique transformed and the end results truly wonderful.
   
   Not roasting? Ideal for a party paella or jambalaya, or ribs. Try game birds (yes you can roast 4 to 6 game hens at once) and it will take your turkey with ease!
   
   A serious piece of kitchen equipment that will repay you in great results year after year.
   
   As with any AllClad product, you know the quality of the workmanship and the raw materials are first rate. It cooks as expected...perfectly.

No comments about All-Clad Copper Core 6 Quart Saut¿.

2 comments about All-Clad Copper Core 12-Inch Chef's Pan.

1. I recently received this pan as a gift and, though I have not used it much yet, I think it is necessary to mention that the Amazon product description is wrong--this pan is not a wok, or "wok-like" in anything more than a superficial sense (it has rounded sides). It is much shallower than a standard wok, and has a much larger flat portion on the bottom than a standard flat-bottom wok (it is more like a deep skillet with a lid than it is wok-like). Yes, one could stir-fry in it, but that means little (one could try to stir-fry in a skillet or sauce pan also).
   
   Stir-frying will certainly be easier and better in an actual wok that is deeper and more rounded; I have one made by Calphalon and it is great. As far as this chef's pan goes, I plan to use it primarily for fricassees and braises.



2. When I started law school, I moved into a studio apartment with only microwave pots to cook in. After a year, I decided that some better form of food was necessary. I first got an All-Clad 1-quart saucier, and then I got this amazing pot/pan. I need nothing else. It warms quickly and evenly and cleans beautifully. At first I choked over the price but I bit the bullet and got it. The cost is, granted, about the same that one can pay and get a whole set, but I've had those inferior sets before. They've gotten thrown out in a year or two because they're worth exactly what I paid for them. Should I ever actually need another pot, I won't look at anything but All-Clad cop-r core.