No comments about All-Clad Copper Core 3-1/2-Quart Soup Pot.

3 comments about All-Clad Copper Core 1-Quart Saucier Pan.

1. They make it clear that this one does not come with a lid, but I would have never guessed that none of their other lids would fit. I have both the 6" stainless lid and the 6-1/2" copper core lid and neither fits. The 6-1/2" that comes with their small copper core saucepans comes closest, buth the shape of the lip (and 1/2" larger pan diameter) make it a precarious balance. Otherwise a very nice pan. I also find the copper core handle with the added bump on the bottom to be a lot more comfortable than their stainless handles.



2. I own several pieces from the Copper Core line, and bought this piece simply because I found an incredible price on it. I didn't expect to use it often, as I tend to reach for my small saucepans; I just thought this saucier was just too small for much of anything. But I have surprised myself with this one! I have melted chocolate, made small batches of glazes, a cooked vinaigrette, and always use it now for my reduction for blender bernaise. It comes in handy more than I expected, and the long handle is especially convenient (and not typical) on cookware of this size. It is quickly becoming a favorite piece. And like my other AC Copper Core, it heats beautifully and evenly on low to medium heat, and is a delight to cook with.
   
   Don't hesitate if you are wondering about the size - you will find many uses and love this little gem.



3. I'm not 100% convinced that the copper core is worth the premium price tag when the aluminum core Master Chef line performs about as admirably in terms of evenness of heating, but this one was in stock and the other one wasn't, so the choice was simple.
   
   It's a tiny little guy, but a solid performer. It came up to temperature quickly, and my infrared thermometer showed the sides staying within 5-10 degrees of the bottom at all times with no significant hot or cold spots anywhere. I elected to prepare a very simple dish--Farina with coconut milk and palm sugar--for its maiden voyage, and it cooked well without any scorching at all. I actually had a hard time telling when it was done because of the complete absence of bubbles--something I'm used to seeing with my old pan which has hot spots a'plenty.
   
   Some people have complained that All-Clad's 1-quart sauciers are off balance and easy to tip. While a bit of pressure on the end of the handle will indeed lift the front off the range by about an inch, you'd really have to knock it pretty hard to actually slosh anything out of it, and every other similarly sized pan I've ever tried exhibited identical behavior. It absolutely does not wobble around of its own accord and I wouldn't worry about it tipping any more than any other pan you might own.
   
   My only real gripe is the handle. I hate all of All-Clad's handles; they're not only uncomfortable, they actually hurt. Using a towel mitigates this somewhat, but the whole point of the stay-cool riveted handle is to eliminate the need for such measures. This one loses extra points because the rivets are simply too large for a pan this size. They jut out way too far and make both stirring and scraping down the sides a tedious, noisy affair. A minor annoyance, but an annoyance nonetheless.
   
   All in all, it's a great pan and it runs circles around the old Calphalon pile of junk it's replacing. It's also made in America and boasts a lifetime warranty, so if you ever manage to stir your way down through to that precious copper, you'll get a new one. Just make sure you realize there is NO LID for this model; gotta step up to the 2-Quart for that.
   
   P.S. DO NOT ATTEMPT TO DEEP FRY ANYTHING IN THIS PAN. I just had a late night falafel (yes, I know that falafel is not a sauce) preparing incident and while the pan performed as admirably as ever, the fact that the sides conduct so much heat means that all the oil splatter that would ordinarily just kinda sit there until you washed it off BAKES onto the surface. It's not ruined or anything, but man what a lot of scrubbing.

No comments about All-Clad Copper Core 3 Quart Cassoulet.

1 comments about All-Clad Copper-Core Braiser.

1. This one piece, constructed with an copper core and aluminum layers inside the stainless steel, is so amazingly great to cook with, we use it for almost everything! It is large, so we don't need a griddle or another skillet. It has a lid, so we can make roasts and cover them in the oven. It is quite easy to clean. We have gas heat and the distribution of heat with it is nothing short of awesome. I think we use this one pan more than any other two pans combined. Get one. You won't regret it.

5 comments about All-Clad Copper Core Dutch Oven.

1. Dutch Oven is to limiting a name for this product. Sure you can use it to slow cook food. You can also use it to make casseroles, soups, boil pasta and more. This pot is smaller than a stock pot yet larger than a sauce pan. This is why my family chose it to start adding pots to our All-Clad collection. With a family of four and entertaining the 5.5 quarts this pot offers is perfect.
   
   All-Clads pots, unlike their frying pans, do not seem to have a learning curve. You still learn to use lower heat, but as most the items we put in pots are covered in a sauce or water there does not seem to be the opportunity to sear as many things to this pot like there is when learning to use a frying pan.
   
   One of the other reviewers intelligently stated that if stranded on a desert island this and their 10" All-Clad frying pan would be what they wanted. I would only alter that statement by replacing the 10" pan with my 12" pan (larger meals).



2. Haven't fired up this bad boy yet so this review only concerns esthetics and workmanship. This thing beautiful, inside and out. Flawless brushed finish on the inside; flawless gloss finish on the outside. The handles on the sides and on the lid are solidly riveted in place with little or no clearance where food may collect. The shape is both pleasing and ergonomically perfect for what I need. The whole thing gives you a sense of rock solidness. The lid sits perfectly in the rim of the pot and is held in place by a lip. The copper bands on the bottom of the pot and the edge of the rim add a nice "trim" effect.
   
   A little overpriced? Maybe. But you have to take into account that this thing is made in America, not China where labor is...what?...3 cents an hour? And forgive my chauvanism but I like the fact that such workmanship is still done in this country.



3. Yes, buy this dutch oven. I own over a dozen All-Clad pieces and this is far and away my favorite. It's impossible to burn food in this oven. It cooks so evenly and makes heavenly stews, pot roasts, etc. I start my stews and roasts on the cooktop and finish in the oven at 325 degrees for 1-2 hours. Everything comes out perfectly. This All-Clad piece cleans up very easily. If there is any food particles that my plastic scrubber doesn't remove, an hour's soak with 1/2 inch of vinegar in the bottom of the oven makes it like new. If I had just one piece of cookware to take to a desert island, it would be the All-Clad Copper Core Dutch Oven. If I had two pieces to take, I'd add my All-Clad Copper-core 10 inch fry pan.



4. I recently retired and became very interested in cooking. My experience with "cheaply" manufactured pans resulted in uneven heat distribution & burnt foods for this novice cook. I made the investment in All Clad pots and pans & haven't back! The quality of product materials and craftsmanship is outstanding. The All Clad products are both functional on the range & beautiful hanging from my pot rack. You will not regret the extra expensive for a product that is worth every penny!



5. Some years ago I was a professional chef, and I approach cooking in an analytical way, (cooking is science, plating is art). I learned the real value of slow cooking of some foods, especially in classical cuisine and much of ethnic cooking. The trick is a specialized slow-cook oven (expensive restaurant equipment) or a well-made Dutch oven. Assuming you are not reading this from the kitchen of a three star, the obvious choice is the Dutch oven.

   My first really usable Dutch oven was a 50-year-old one, 18 pounds of solid aluminum! Eventually it pitted as to become unsafe. I've tried many of the current crop, and was very disappointed at the uneven heat distribution, with the propensity of food to caramelize and eventually burn at the transition point between the flat bottom and the sides (the metal thickness at this point is critical). In my testing, this pot is far and away the best designed, finished, and certainly the best cooking Dutch oven now being produced.

   I purchased this item, and am thoroughly satisfied. The price for this superior "slow cooker" is steep, but if you really know how, and when to use this pot, you will marvel at the results, and it really beats the price tag of the restaurant "slow oven!"

   Worth the price, and is in my opinion the best by far of all the offerings, spring for one, then really enjoy classical cuisine as it was once prepared!

   Eric Scott PhD

1 comments about All-Clad Copper Core 4 Quart Sauteuse.

1. Like all of the coper-core pieces from All-Clad, this is a beauty.
   
   I used to think people who spent "so much" on cookware were INSANE.
   
   If you actually use this pan every day (and you can)...
   
   ...and turn out consistently delightful meals (and you will)...
   
   ...for every dish that turns out as you had hoped, pop one penny in a jar (you can find them everywhere if you look, my kids do!) and by a years time(1 cent a day) you will have saved enough to go and get another of these delightful pans!
   
   The flat cooking surface of this pan is actually just a tad larger than the 13" braiser and the overall interior diameter and height of the domed lid is just a tad smaller. (Imeasured side by side)
   
   I got 10 2" thick lamb chops into this pan. Seared em', deglazed then added the magic ingredients, popped in the oven with lid and braised.
   
   Delicious!!!!!!
   
   Sautese = higher sides makes good for frying chicken - if you do
   
   Braiser = probablly better for a larger quantity but even that might not be so because while the braisers sides flare out they are shorter. The sautese sides go straight up and are higher.
   
   All depends on what you are cooking I suppose
   
   Also the sautese has a lip around the edge which helps in pouring without dripping.
   
   Lastly it is roughly $25 less
   
   May all your meals be joyous!
   
   .

No comments about All-Clad Copper-Core Casserole.

3 comments about All-Clad Copper-Core Stockpot.

1. I am retired (finally) and love to cook and have a large collection of cooking utensils. I have always wanted a large stock pot that would allow me to perform such tasks such as carmeliaing a large quantity of onions without scorching, browning ground meat for various dishes such as pasta sauces and then completing the whole process in the same pot. I recently cooked a large quantity of French Onion Soup and the onions were perfect without those little scorched bits I used to get in a thinner bottomed pot. I would highly recommend this stockpot.
   PS - The French Onion Soup was the best ever.



2. I received this stockpot for christmas - Given the price tag of this item ($450) one would expect this to be perfect craftsmanship. Not so, the cover didn't fit quite right. It snugged down into the pan and wobbled, unlike the Copper-Core sauce pan I already owned where the cover sits on top. I called Williams-Sonoma, the place of purchase. They had no idea what I was talking about but said they would gladly refund. So the pan was returned and I ordered another from Chefs Catalog hoping I just got a bad pan. Same problem - I then called All-Clad directly. Customer service had no idea what I was talking about, they were under the impression the cover was the same as their sauce pans. They promised to check this out and get back to me. They never did. I sent an email to customer service, but never got a reply. I called Chefs catalog, they said they would investigate this, but it would take a week. I never heard from them again. I called All-Clad again - and was told to trace the cover and the pot to see if it was out of round... I did this but it was very difficult to tell given that the tolerance for out of round would be so slight. I called All-Clad again, explained my frustration and they told me they would check into this. They did call me back the same day this time, and told me the wobbling of the pan cover was normal. So I lived with this...
   
   After a couple of months I called All-Clad again, it just didn't make sense to me that the cover should fit this way. Customer service told me that there was a bad batch of pans that were out of round. They told me to send it back. They also told me to put the mailing receipt in the box and they would reimburse for shipping. I received a new pan yesterday. The cover fits perfectly - it's exactly the same as the sauce pan. I did not get reimbursed for the shipping -
   
   Overall this is a great pan - but the lack of customer support is appalling, both from the sellers of this product and the manufacturer. You would think that when buying top of the line products you would get better service - I doubt I'll buy another All-Clad product - There's too many other good quality products out there -



3. This is my favorite stockpot.

   The copper makes it the most even heating stock pot I have ever used. It holds heat well, so it doesn't loose heat as fast as an aluminum or aluminum core pot does -- which can have trouble when frying because the aluminum cools quickly.

   It works great for deep frying, oven roasting, making all types of soups, stews, stocks, etc.

   It is pricey, but really does work better for me than the less expensive aluminum core models.

3 comments about All-Clad Copper-Core Sauciers.

1. with the conductivity of a copper, aluminum core and the craftsmanship of all-clad this pan is excellent.



2. Performs just as well as its 1-quart cousin, only the rivets are more proportionate and don't get in the way of your stirring. This thing gets hot fast, and that heat carries all the way up the sides, so you need to make sure you keep them scraped down (anything left stuck to them during cooking, including oil, will bake right on and become very difficult to remove without harsh abrasives that can damage the finish) and always use a towel or pot holder when grabbing for the lid--it will be nearly as hot as the pan itself.
   
   I think anyone who makes candies or custards should own this thing. The evenness of heating is tough to beat and that smooth slope on the bottom makes getting your stirring implement down into those corners a trivial task.



3. I have had this pan for almost a year now and I have been very impressed with its performance. It was my first piece of All Clad and I bought it because I wanted a copper pan with the maintenance ease of stainless steel. I was a bit skeptical that it would have the same temperature response that a regular copper pan has, but I'm pleased to report that it does. I can take liquids from a roiling boil down to a non-boil and back again literally instantaneously by turning the burner knob (I have a gas stove) -- the pan is that responsive. Also, the heat is conducted uniformly all the way up the sides -- you can put your finger along the top edge of the exposed copper sandwich and feel the heat transferred immediately when you turn on the burner. Since it is so responsive, you generally need to use a lower heat setting than with a regular aluminum/stainless pan or food will burn. This pan is a joy to cook with -- the shape is like a flat bottomed mixing bowl and is great for rice pilaf, lentils, and small sautes. It is well balanced and light weight enough to do real saute cooking where you toss and flip the ingredients in the pan -- and the higher sides prevent the food from inadvertently escaping. It is relatively easy to clean, although rice and lentils will leave a residue which requires Bar Keepers Friend cleanser to completely remove. Also, the exposed copper will become tarnished from heat and steam, but it is easy to clean with the cleanser. Overall, I am extremely pleased with this purchase and would recommend the Copper Core line to anyone wanting the performance of copper cookware.

No comments about All-Clad Copper Core Round Bottom Wok.