5 comments about All-Clad Stainless-Steel Saucier.

1. The 3 quart saucier I bought was sold by Amazon. It was the last one available. When it arrived the lid was bent and there were very noticable dings inside the pot. Looking at the packaging of the lid, it was clear this package had been opened before. Others have complained on Amazon of suspecting that defective items had been shipped out before and returned and then shipped to them again. I suspect this was the case with this item. Return is simple, if you consider packaging the whole thing up again and hauling it to a UPS store simple. I'm going to go to Macys and buy the cassoulet, which is the same pot with different handles for less money. Couldn't find the 3 quart saucier locally, which is why I ordered it here. Won't order any more kitchenware on Amazon.



2. Such a beautiful and useful shape. I have the 5-1/2 quart. It is a perfect size between a saucepan and stock/pasta pot. It has a wide bulb that is great for cooking stews, rice, sautes and of course sauces.



3. All-Clad Stainless is the best around. This large sized saucier pan is great for making sauces and other favorite dishes. Makes a great gift for those chef's you know. Can't go wrong here.



4. I picked up this pan at a local foodie shop. I was pleased to see that All-Clad has improved the model this year. It now includes a pour spout on either side of the rim. The other reviewers are right on the money with the quality and versatility of this pan. I like this pan so much I am struggling to keep my self from buying a second one rather than diversifying my set.



5. I make a lot of sauces. The rounded sides make it easy to stir the sauce and the cladded sides provide even heat distribution - don't know how I got along without it. Also great for small quantities of vegetables. I recommend it unqualifedly - 5 stars all the way

5 comments about All-Clad LTD Saucier.

1. (This review is of the 1 Qt. Saucier) All-Clad makes battleship built gear and this is no exception. Even heating, quick temperature transmission and lovely gently curved sides for whisking sauces. The 1 quart size is convenient for when you need a small amount - melting butter, making glaze and other small whisk sauce type activities. The main problem is that the small bottom area, sloping sides, and relatively heavy handle make for a somewhat tippy pan. Unless you have at least 2-3 ounces in the pan, it tends to sit at 5 degree angle tilted towards the handle. A misplaced spoon can lead to a spill.
   
   As for the person who mentions trouble keeping the anodized aluminum finish clean - the answer is a scrubby and barkeepers friend of just plain old bleach cleanser. Just make a paste and power away the stains. The anodized finish is tough and can take the cleanser (but cannot take being dishwashed - the phosphates make a chalky rot that ruins anodized aluminum).
   
   If you do a lot of little batch sauce work - this is a killer tool. Otherwise, I recommend just getting the 2-Quart (which does sauce, and also does risotto and roux) if you can only afford 1.



2. The gently sloped sides of All Clad's 2-Quart Saucier exactly match the curve of All Clad's stainless balloon whisk (and many other balloon whisks for that matter). This gentle curve, combined with the very smooth tough stainless steel interior make this a great surface for frequent stirring. All Clad's incredible heat transmissive properties allow you to deftly adjust temperature - a must for delicate sauces, roux, and risotto. Of course this pan can be used as a general purpose sauce pan as well. The 2 quart size is just the right size too.
   
   All-Clad's LTD has the most beautiful black anodized finish in the business. It has a denser anodized finish than Calphalon. This makes it more attractive and easier to clean. The extra aluminum probably helps the performance and it's tough to beat black aesthetically.
   
   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 line of stainless cookware - but nothing is prettier than LTD's awesome black.



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 & 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.



4. I love to cook and I refuse to buy any cookware other than All-Clad. My favorite is the LTD line. I have them all hung from a rack in my kitchen to show them off. I get more compliments on them!! You can not go wrong with All-Clad, it is tough, easy to clean and attractive to display. Worth the price, believe me!!!



5. This pan is fantastic, and has served me very well when making small quantities of sauces (1 qt. isn't a very large pan!). My only complaint about it is that the top edge is suceptible to nicks and scratches. The interior and really the pan as a whole seems nearly invincible, standing up to whatever abuse I dish out. The nicked edge obviously has no effect on its cooking ability, but does somewhat impair the aesthetics of the pan. This rating should really be a 4.5.

5 comments about All-Clad MC2 Sauciers.

1. The gently sloped sides of All Clad's 2-Quart Saucier exactly match the curve of All Clad's stainless balloon whisk (and many other balloon whisks for that matter). This gentle curve, combined with the very smooth tough stainless steel interior make this a great surface for frequent stirring. All Clad's incredible heat transmissive properties allow you to deftly adjust temperature - a must for delicate sauces, roux, and risotto. Of course this pan can be used as a general purpose sauce pan as well. The 2 quart size is just the right size too.
   
   As for the MC2 finish - it's fine. It gets stained - but the soft matte surface is easily cleaned with a paste of cleanser (like Ajax or Comet) on a scrubby. Just rub the paste in a circular motion and power away the stains. You can use BarKeeper's Friend too - but plain cleanser works fine. I do this one every couple of months. All in all it's about the same to care for as anodized aluminum (and about as good as any other cookware except nonstick - but this is vastly more durable). Highly recommended.



2. having an assortment of All-Clad pieces, I couldn't pass up the rare All-Clad MC2 sale.
   
   Like the rest of the line, the MC2 has a stainless steel interior. The difference is in the brushed aluminum exterior. That's where the problem lies. Apparently this finish is a tad more porous than the LTD line. I keep getting 'stains' that require the Barkeeper's Friend. No big deal-but for a pan of this price, easy maintenence should be mandatory.
   
   Wait for the LTD sale instead.



3. This little pan heats uniformly. I use it for making oatmeal, reheating meals since I don't have a microwave, toasting seeds, and making sauces. It cleans up beautifully just with soap and water. I did accidentally put it through the microwave once, however (not recommended by the manufacturer), and the pretty finish is now somewhat dulled.
   
   On the negative side, for reheating I find a lid helpful, but since this pan didn't come with a lid I use one from a different pan. This pan also has a few design flaws:
   
   1) There is no lip, so pouring is quite messy.
   2) The handle is heavy, and when the pan is not full it tips easily.
   3) The sides are somewhat low, as another reviewer mentioned. I think this pan would work better as a 1.5 quart pan.



4. We've been very happy with this pan except for one problem:
   I don't know if the handle is too long and heavy or the base is too small, but this pan has trouble balancing and tips over fairly easily.



5. For some reason, AllClad set the angle of the handle much shallower than on their other pots and pans--the angle is similar to a fry pan. When you lift the pan off the stove, the rim of the pan does not remain level. This is especially annoying if you are working with this pan alongside several pots. A minor detail perhaps. Otherwise, an excellent pan, great for cooking rice and reducing sauces.

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!
   
   .

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.