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.

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

4 comments about All-Clad Stainless-Steel Casserole.

1. This pot is the perfect size for a standard soup recipe. I have the Dutch oven and the 6-qt stock pot as well, but I still wanted this pot. I have not been disappointed. I like the taller shape; it jut feels more like a soup pot to me (I understand this is completely subjective.)
   
   All-Clad Stainless is my favorite line of cookware. The clad technology means even heat conduction and it works on induction cookware. An extra bonus for me is the easy clean up -- throw it in the dishwasher. Whne necesary, polish with a Bar Keeper's Friend and it will look like new forever.
   
   If you are choosing between this and a Dutch oven, go with the Dutch oven because the shape is more versatile. This pot is not a must-have, but a great have if you make a lot of soup and are looking for an addition to your All-Clad set.



2. I highly recommend this pot, it is an excellent size and excellent brand. I would also recommend getting other pots by this brand. They may be pricey, but I know people who have these pots for over 30 years!



3. No doubt that All-Clad makes an excellent product. This casserole pan is a nice size and lives up to all expectations for stainless clad cookware. It looks great and cooks evenly with no hot spots; cleanup is easy. For versatility, I would choose a 4 or 5 qt LeCreuset dutch oven instead...but if money is no object then I suggest getting them both! This pan is recommended.



4. Heavy cast or rolled aluminum is the optimum material for pots and pans. Based on this fact, Magnalite cast aluminum gourmet cookware was the best you could get from about the 1950's through the '70's. However, there are some problems with aluminum as a cooking surface. Some foods react with it and cause discoloration; it's hard to clean, a fact that became glaringly obvious with the advent of non-stick surfaces. And there have been reported health issues related to cooking food in contact with aluminum (experts currently assess the risks as insignificant).

   All-Clad is the heir apparent to the position of "creme de la creme" among cookware. The inner layer of metal is aluminum to evenly conduct heat throughout the pan. The cooking surface is stainless steel, the ideal surface because it is non-reactive, easy cleaning, and more durable than nonstick compounds. All Clad offers a variety of exterior finishes to suit your taste. Finally, this line is WELL BUILT. It will outlast anything else in the kitchen.

   This may be the most expensive cookware but it's also the best. For a person who doesn't have the physical strength to handle very heavy cookware, this may not be a good choice. For anyone else who is willing to pay for it, this is what you want to cook with.

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 7-1/2-Inch Nonstick French Skillet.

4 comments about All-Clad Stainless 1/2-Quart Soup/Souffl¿ Ramekins, Set of 2.

1. The first time I saw these I thought they were so cute. I was envious when my friend bought a set and raved about them. I have to admit that I haven't actually used them yet but I can't wait to make a seafood bisque in these. The quality of these ramekins are truely remarkable and you can't tell by the weight of them.



2. My wife & I had ordered a shrimp bisque at a nearby restaurant. The bisque was outstanding and it was served in the all-clad stainless soup bowls. We both commented on how the bisque stayed nice and hot until the very last spoonful!
   Later that week I searched Amazon and ,naturally, they had the lowest price. We now cook our soups in them -on the range or in the oven and bring them right to the table. We put them in the dishwasher and they sparkle like new.
   In my opinion, there is nothing better to serve soup in.



3. i use these less than the 7 inch oval bakers - but still a lot -
   
   to save energy on reheating -
   
   and to live without a microwave...



4. Although these have stay cool handles when you use them on the stove to heat soup, remember to place them on something heat resistant for serving. I use these on the stove top for soups and gumbo and they heat beautifully. I have yet to make a souffle to test how they work in the oven.
   
   Easy clean up in the dishwasher. They sparkle with a little Bar Keeper's Friend.

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

3 comments about All-Clad Stainless 14-Inch Open Stir Fry.

1. All Clad Stainless 14-Inch Open Stir Fry has not been used as yet. It will be a wedding present for our daughter. Feedback can be given after September 2, 2006.



2. I did not find a problem with the balance, as previously mentioned by another reviewer. The only thing a potential buyer needs to be aware of is, that if they are planning on tossing their food, they had better be strong because this unit is heavy! Other than that, it proves to be very useful for large portions. It heats quickly, heats evenly, holds the heat and leaves plenty of room to stir. Yes, it does heat evenly and allows the heat to drift up the sides. The purpose of a stirfry pan is to allow heat to move the sides of the pan to allow food touching the sides of the pan to cook as well. Now keep in mind, there isnt a perfect stirfry pan out on the market if you are cooking on a traditional gas top, flat top or coil range. True frying ala Asian style is done on an open flame!



3. This pan is heavy and badly balanced, and the handle is extremely uncomfortable. With a pan this heavy you need a good handle; this one is narrow (ruins the balance) and has sharp edges that are unpleasant to grasp. The pan is far too heavy to let the cook manipulate and flip and toss food the way one should for a stir fry or saute. I also find the surface very hard to clean -- the slightest fond sticks more to the pan than the food. Mine has been soaking in my sink for 48 hours now after cooking a very basic stir fry and I still don't think I'm going to be able to get it looking clean again. This is my first piece of All-Clad and it's very disappointing.

5 comments about All-Clad Stainless-Steel Dutch Oven.

1. I gave this as a gift, it is just the right size for cooking for 2. It was very appreciated!



2. My wife has been slowly replacing all our kitchen cookware over the last couple of years. She performs hours of research looking for cookware that last. We are replacing a set of Revere cookware that she bought in college over twenty years ago. We have a small All Clad sauce pan from the same line as the Dutch oven we purchased, and we love it. Cleans up very easy and looks great. The Revere cookware being replaced still looks fairly decent. She registered for the All Clad Dutch oven on Amazon. I purchased this along with a Le Crueset Stock Pot.
   
   We are very happy with Le Crueset stock pot, but the Dutch oven has not faired so well. We read the literature that came with the Dutch oven on proper use, and have adhered to all of the literatures do's and don'ts to no avail. The outside always stays spotty, even with hand drying. The inside HAS reacted with the food and is discolored. It can be cleaned with a lot of work.
   
   In the end I would not recommend this product. I will be pursuing returning this product.



3. Don't let the price tag scare you - this pot will become one of the main tools in your kitchen. And you'll be hooked and you'll go back for more.
   
   A few years ago I went to a famous kitchen store to purchase Le Creuset, but they were out of the size I wanted and the saleslady suggested this All Clad dutch oven. She said, "I'm waiting for my own Le Creuset to wear out so I can get one of these."
   
   I took her advice, and I use this pot ALL THE TIME. At least once a week I use it to roast a whole chicken in the oven. I use it for spaghetti, casseroles, soup, jambalaya - anything. It works equally well in the oven or on the stove top. It's easy to clean - even oven-baked-on food comes off with a little soaking and a scrubber sponge.
   
   I don't have a lot of money but I considered this a lifetime investment that was worth every penny. I am so sick of the cheap and flimsy Chinese products that have saturated the market. It is SO refreshing to find cookware that is so well made, so versatile, and so good looking, too. I eventually purchased the 13" braiser which I also use all the time. It's a good complement to the dutch oven.
   
   If you're thinking of getting one of these, just do it!



4. Well it's not that old, but it is my go-to pot for soups, stews and braising large pieces. Stainless steel is the best because I can put it in the dishwasher. It heats well because of the All-Clad technology. High sides make it an excellent pot for frying. I've seen folks use cast iron Dutch ovens. I'm not willing to give up "dishwasher safe" for a pot that weighs a ton.



5. FYI: Cooks Illustrated used 8Qt Stockpot for the comparison, not this one (eventhough the comparison is for Dutch Oven)