All-Clad Stainless 9-Piece Cookware Set

List Price: $569.99

Our Price: $549.99

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Product Description

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The bestseller among All-Clad's renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad's worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is highly polished 18/10 stainless steel, so it's stick-resistant as well as stain- and corrosion-resistant. The exterior is gleaming, magnetic stainless steel that works on induction as well as conventional stovetops, and, with care, remains beautiful during this cookware's lifetime warranty against defects--and beyond.

This nine-piece set of Stainless cookware consists of a 10-inch fry pan, a 2-quart covered saucepan with lid, a 3-quart covered saut¨¦ pan, a 3-quart covered casserole pan, and a 6-quart covered stockpot. Polished 18/10 stainless-steel pan and lid handles are riveted for strength and grooved on the top for comfort. The pans' long handles (holed for hanging on hooks or pegs) stay cool on the stovetop but won't be harmed by an oven's highest heat. Although Stainless cookware is dishwasher-safe, hand washing is recommended. --Fred Brack

What's in the Box
10-inch fry pan, 2-quart covered saucepan with lid, 3-quart covered saut¨¦ pan, 3-quart covered casserole pan, 6-quart covered stockpot

From the Manufacturer
All-Clad Stainless Construction
Each piece of All-Clad cookware features a unique metal bonding construction. All-Clad Stainless cookware sandwiches a thick core of three separate layers of aluminum between an easy-to-clean, highly polished 18/10 stainless-steel cooking surface and a magnetic stainless-steel exterior. The aluminum core retains heat and evenly distributes it along the bottom and up the sidewalls of the cookware. The stainless interior is stick-resistant and cleans easily. The magnetic stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company¡¯s signature "stay-cool" long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, as well as induction cooktops, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

Features and Benefits
All-Clad pans with a stainless interior cooking surface are oven-safe up to 500 degrees. All-Clad pans with a non-stick cooking surface are oven-safe up to 400 degrees, but should not be used under the broiler. We recommend using a low to medium temperature when cooking with All-Clad. Higher heats are not necessary and may cause discoloration (see cleaning instructions below). Other features include:

  • Beautifully polished, magnetic stainless exterior layer.
  • Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won¡¯t have "hot spots" when cooking.
  • Stainless-steel interior layer/cooking surface.
  • Long, polished stainless, stay-cool handles.
  • Sturdy, non-corrosive stainless-steel rivets won't react with foods.
  • Polished stainless-steel lids fit evenly with the pan¡¯s edges to seal in flavor of your foods.
  • The All-Clad Stainless collection is compatible with an induction stovetop (with the exception of a few pieces) in addition to gas and electric stovetops.
  • The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper¡¯s Friend. To use the Bar Keeper¡¯s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper¡¯s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper¡¯s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad¡¯s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary "Soup for Two" 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef¡¯s pan; and a "Pasta Pentola" 7-quart stockpot with colander insert and lid. All saucepans, casseroles, saut¨¦ pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad¡¯s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience.

  • Set includes 2-quart covered saucepan, 3-quart covered saute pan, 10-inch fry pan, 3-quart covered casserole pan, 6-quart covered stockpot
  • Three-ply: stainless-steel layers sandwich pure aluminum core for even heating
  • Comfortable lid and stay-cool pan handles riveted for strength
  • Dishwasher safe, but hand washing recommended
  • Lifetime warranty against defects

Customer Reviews:

  • Best Value in Cookware
    I use this cookware every day. It's my opinion that All-Clad is the best value for your cookware dollar, as you'll only buy cookware once. All-Clad has a lifetime warranty and I'd recommend that user/reviewer S. Flask have the unsatisfactory piece replaced.

    Beyond the basics of durability, this cookware heats evenly and quickly on all cooking surfaces (I've used it on gas, electric, and glass tops). I love that I don't have to think about what my pots and pans are doing, I only have to think about what's going into them. The bottoms of my pots (I've had some for 14 years) have always stayed flat; they don't roll around on the cook top.

    I love that the cookware is made in Pennsylvania (except for the lids) and I love that they are made with American metals. But more than all of that, I love that All-Clad has made my cooking better and easier.

    Oh, and it even cleans up well. I do recommend using Barkeeper's Friend on it with dish soap. Barkeeper's helps to keep the cookware shiny....more info
  • Kitchen Bliss
    We received our Allclad pans several weeks ago and have been thoroughly enjoying how evenly they cook food. Their flat bottoms work extremely well on our new radiant top stove. The long handles stay cool, but the lid tops can get very hot and require the use of a pot holder. We definitely would recommend them to folks who like to cook, but be aware that the pans are heavy and the "v" groove handles are a bit hard to hold. If you have limited arm strength or arthritic hands, these pans would be uncomfortable to handle. Otherwise, they are a complete joy!...more info
  • All Clad Stainless 9 pc Cookware Set
    This cookware is well worth every dollar I paid. I love the weight (heavy) of each piece and am impressed with the difference in how my food looks and tastes cooked in stainless. I grew up with and owned aluminum/copper bottom Revere Ware - it's up for sale in my next rummage sale. Cleaning is no big deal (less work than keeping the copper bottoms shiny on my previous cookware). I only wish I had purchased All Clad Stainless sooner. I will be adding new pieces on a regular basis!...more info
  • This is the BEST cookware.... no room for argument!
    The All-Clad SS got COnsumer Reports best rating. As well... watch for its use by all the big TV chefs. I am constantly saying, "Honey... look... they are using AllClad!" It is dishwasher safe, comes clean to a gleam with just a Scotch-Brite sponge pad and dish soap. They look so great sitting out on the stove too and food looks and cooks better it them. Something to do with even heat distribution... nothing burns in them. They are a piece of art!

    Also, some suspicions in the scientific community concerning Aluminum in contact with cooking surfaces... suspicions it may cause some degererative diseases such as MS? Anyway... Germany has outlawd Aluminum cookware. I think the Germans are pretty smart!

    Too expensive? How many times will you re-buy kitchen pots and pans in your lifetime?

    Two side comments... don't put salt directly on a stainless surface when hot... it can pock the surface. Salt should be added to food or used after it comes out of the pot/pan (to taste). I would also recommend getting a small frying pan with the non-stick (Teflon) surface. Stainless requires some soaking sometimes. I am thinking it would have been nice to get a frying pan with Teflon... All-Clad of course....more info

  • What a difference....
    My wife and I both had a set of pots and pans when we got married--I had farberware that I'd collected from my mom, grandmother and great aunt; she had some non-stick pots and pans. I've been developing as a chef over the years and thought that my pots and pans were fine, but I didn't like the fact that the pans couldn't be put in the oven because of the plastic handles. I then bought some cast iron skillets and really like them, but only for specialized uses (i.e. I use them only to saute). We were running low on space in our kitchen so we decided to get rid of all of our pans and consolidate with a new set. After exhaustive research, we decided that the All-Clad Stainless set would suit us well, but at the price, we figured we'd have to wait. Luckily, the 9 piece set came up in my gold box for a tremendous price and we bought them.

    These pots and pans are amazing! They heat up fast and very evenly--so fast that I actually scorched the saute pan the first time I used it. Definitely follow the hints that come with the cookware: turn your burner down about 2 notches from where you usually cook when you first get these, put your butter, oil or pam in the pan before you put it on the fire, and let it heat up for only a short time.

    My wife made a soup in the 3qt pot and commented that she loved the fact that she set the flame on the pot to simmer and didn't have to keep adjusting the heat like she did with her old pots (either they would boil or not simmer properly unless she played with the flame).

    In short, I love this cookware! If I didn't get the price I did in the gold box, I would probably rate this 4 stars because of the price, but keep your eye out for a bargain. I'll be adding pieces to my collection as my wallet / birthdays / Christmas allow, but at least I have new gift ideas for my wife and parents!...more info

  • nice pots
    I've used circulon and caphalon....both ok, but the exterior rubs off after awhile, and if you mistakenly put them in the dishwasher....(one time during a dinner party, a guest put them in and ran it without telling me, i opened the dishwasher to find ruined caphalon, yes it takes one wash to ruin them, circulon interior are brittle and will break off into your food!) all-clad is the way to go, great cooking as long as you preheat. scratches happen...a sponge that picks up grit from somewhere could scratch the interior alittle, but you can't expect it to look brand new's minor and doesn't affect the cooking, and it still looks presentable....more info
  • Upgrade to All Clad
    As my cooking skills have progressed I wanted to invest in a set that I could trust. I did a lot of reading before I spent the money on this set. With this set from Amazon I got the free butter warmer free shipping and $25.00 off with the special. I went to my local kitchen store and this set is $599.00. I had been using Faberware and Revereware that was given to me. Everything stuck to this and had to soak in the sink overnight. I thought this was normal. Everything I have made so far with the All Clad cleans up very easily. You can mix and match your other cookware with this set. I fried bacon in the saute pan because it has edges and I don't have the clean up from spatters. It turns a more golden color so I like bacon cooked in cast iron better. I do use a non-stick 8" saute pan from a department store and a cast iron fry pan too. I bought Oneida cooking utensils at Walmart and they match perfectly with this set. I also invested in the Old Dutch pot rack in copper from Amazon to hang all of my cookware and utensils. I am very happy with this set and I feel that if you like to cook it is worth it....more info
  • Change your cookware, Change your cooking
    A chef who works the line in one of New York's best restaurants may tell you that your cookware won't really change the way you cook. That chef, however, may just be jealous you just bought one of the best investments you could ever make. Consider this. The computer you're reading this on probably cost more than 500 dollars. It will last you, generously, 4 years. The set of All-Clad you just bought also cost more than 500 dollars. It will last you, conservatively, the rest of your life if you take care of it properly.

    You can get the pro's and con's from a lot of other reviews and reading material, but I want to share one bit of advice that made the final choice for me. I did hours of online and print research before finally making a choice. I tried matching up individual pieces, compared sets v. non-sets, looked at what I really needed in closer detail, and, lastly, "agonized" between Calphalon and All-Clad.

    Why did All-Clad stainless win? I love technology, especially stuff that makes our lives easier (like cleaning). So I was leaning pretty heavily toward Calphalon One for a while (it's even slightly cheaper). But then I came to a quick conclusion one night while eating at a Florentine's house: tried and true, stainless steel can make some incredibly good food. If you're in the market now, as you most likely are considering you're reading this (hopefully), then maybe, like me, you'll think to yourself, maybe I should wait a while for this "One" concept to see how well it lasts. All-Clad will last me my life. Proof positive. And I won't have to be sending any of it in the mail (hopefully).

    It wasn't an easy choice, but after just about 5 meals I've cooked in them, my friends are already smiling (and my roommates are incredibly happy). The cleanup (which is what really racked my conscience for a while. I am a college kid at heart who hates to do dishes) is, in all honesty, not AS easy as non-stick, but after a little soaking in soapy water and with the magic of Bar Keeper's Friend, well, done done and doner.

    While this may be a once-in-a-lifetime purchase for you, beware, the pans are infectious....more info
  • The Standard in Multiple-Ply, All-Stainless Cookware
    Having owned or used all sorts of cookware over the years, including Wearever (the original heavy aluminum stuff from 50-60 years ago), copper, cast iron (enamelled and not), Cuisinart, KitchenAid, Revereware, Farberware, Corning & Pyrex (glass), odd pieces from All-Clad's direct competitors, and a host of others, my wife and I can say with complete confidence that All-Clad is the best of the high-quality stainless steel, multi-ply, all-purpose cookware.

    That's a lot of qualifiers for the All-Clad! ... But the qualifiers are important! We use the All-Clad pots every single day. We also regularly use a non-stick electric skillet and various non-stick frying pans, a lovely copper and ceramic double boiler, a 20 quart stainless restaurant supply brazier (non multi-ply), a Romertopf clay pot, a very large beaten-steel wok, the aforementioned cast iron and glass pots, large single-ply stockpots, a couple of enamelled tinware pots, and various other specialty items. What's been tossed or passed down is the collection of general purpose cookware the All-Clad replaced several years ago.

    So the complaints in these reviews about the All-Clad pots not filling every need is perfectly true, but also 100% applicable to any other general purpose pot, of any construction, and by any company. They should also not affect the ratings - these are intended to be general use cookware, and fulfill that purpose admirably. Look at them in that light, and know also that All-Clad is consistently rated as THE best cookware in professional reviews, even by reviewers who will then turn around and recommend something entirely different for some specialty purpose! There is no conflict in that whatsoever!

    Compromises are many. Stainless does not heat as well or as evenly as aluminum or copper. It is relatively expensive, at least for a quality stainless alloy, and All-Clad uses a top-line alloy. It is far more expensive than aluminum, which also performs better. Riveted handles are exceptionally strong, but make the pot a bit harder to clean. Highly polished surfaces are hard to maintain.

    The benefits are many too, versus other materials. Less cost by far than copper. Easier to clear by far than copper. Far more durable than aluminum. Stainless is the easiest to keep sanitary. It is chemically neutral. Stainless does not corrode. Is is hard to pit (don't leave chlorinated water standing in stainless, however). It can be cleaned of scorches and burned-on material as well as food stains to as-new, if desired, and can be cleaned with substances that would destroy other pots (e.g., caustic, acids). From a brand perspective, the All-Clad pots work as an ensemble, with many lids, inserts, and other set paraphenalia in common from pot to pot. All-Clad stainless is induction-ready. When cooking with induction, performance differences among pots becomes a footnote.

    Our choice of the all stainless, aluminum core version of the All-Clad pots was based on several things. First and foremost was general purpose need - everyday cookware that is known to work well and doesn't present any unusual issues in cooking or care. We prefer the stainless exterior to the version with the stainless interior and aluminum exterior. Although the aluminum exterior pots perform better, aluminum simply doesn't hold up - it dings, scrapes, deforms, pits, corrodes, and eventually turns into a mess. That may take many years, but our choice was to purchase pots once (and once only). We long ago abandoned maintaining the high polish. It just isn't necessary. While we never use steel wool on our cookware, we don't hesitate to use the milder green scrubbies or Bar Keeper's Friend on the All-Clad pots, which have acquired a brushed appearance over the years. The pot handles stay cool (the lid handles do not, unfortunately). We toss them into the dishwasher all the time, depending on what was cooked in them, and it works great. We don't worry about the odd stain. After a few uses, any stains disappear or can be removed with a chemical cleaner. Ours have been heavily used, occasionally (accidently) abused, scorched and burned here and there, are used on stovetop, in the oven, on grills, and who knows where else. No deformation, no delamination, not even a lid dent.

    Although we bought the aluminum core pots because of cost, our choice in All-Clad would be the stainless in and out with copper core first for best performance (but pricey), the stainless in and out with aluminum core second, and, frankly, would never buy the aluminum exterior version.

    Fully deserving of their reputation....more info
    I read all of the reviews available, bought 2 "try me" pans,
    cooked with them, thought about it...finally ordered it. All this prep did not prepare me for the first time I cooked with this set! WoW, I cannot stress what even heating means to a wonderfully cooked dish. No scorched spots, fried potatoes cooked in the 10 inch frypan cooked evenly and browned beautifully. No adjusting the heat was needed. I cook with a new ceramic top stove and it seemed the elements didn't get hot was just my cookware. All-Clad pans only need to be at setting four out of a range of ten. And the heat is very consistant. Love it..very pricey but very much worth it.
    BTW- Cook's Illustrated magazine rated All-Clad #1 in its tests....more info
  • Two things make a kitchen...good knives and good pots/pans
    For a good even heat, excellent quality of workmanship, and a dependable name, I can't think of anything better than All-Clad. For years, I used cheap cookware store non-stick skillets and hand-me-down pots and pans my mother used when she first got married. What a difference it makes.

    Most cookware is way too thin, which leaves you with hotspots. For years, I would make up for this by using a cast iron "defuser" to even out the heat and keep the direct flame off the bottom of the pan. I don't have to do this any more. With the triple-layering, you get even heating, regardless of whether it's the middle of the pan or the outer edge.

    Personally, I like the stainless. MC2 wasn't around when I bought mine, and I might have chosen that because of the low-maintanace exterior, but I'm not regretting it either. I don't have to be worrying about scratching through the coating with it and it cleans up easy enough with a little water and even less elbow grease.

    Cooking will always be a chore, even if you enjoy the act in itself, if you never invest in good cookware and good knives. This is the first step on at least one of those. You might also wish to add a double-boiler, the steamer insert and a 1 qt. saucier; and maybe a larger stock pot (12 qt. if you can afford it), but this really lets you hit the ground running....more info

  • foolcontrol
    I recommend All-Clad. I work at a cooking school and everything we use is either All-Clad or Le Creuset. I have cooked with Jeremiah Tower, James Peterson, Johnny Carabba, Damian Mandola, Guiliano Bugialli, Ann Willan, Stephan Pyles, Susanna Trilling, David Rosengarten, Crescent Dragonwagon, Peter Reinhart, Robert McGrath, Bill and Cheryl Jamison, Aaron Sanchez, Rosemary Barron, Stan Frankenthaler, Michael DeGrigrio, Natalie Dupree, Gordon Hammersley, John Demers, Kathleen Dalaemens, Mark Bittman, Rosemary Barron, Mary Cech, Diane Morgan, Jennifer Bushman, Molly Stevens and a whole lot of other chefs. All comments about All-Clad have always been positive.

    When it came time to upgrade from the Calphalon Commercial Nonstick set that I have at home, I considered All-Clad, Mauviel Professional and Demeyere Sirocco. I chose All-Clad because it is a good and inexpensive compared to other cookware in its class. I have this set along with a 12" Nonstick frypan. I also have 9 pieces of Le Creuset. All-Clad skillets and saucepans are awesome. If you are making an omlette, use an All-Clad nonstick frypan. All-Clad does heat up very fast; however, it cooks very evenly. Buy All-Clad and you will never have to upgrade. Almost every chef on TV uses All-Clad and Le Creuset.

    BTW: Zojirushi makes the best bread machines and rice cookers. Kitchen Aid and Cuisinart make the best of the other appliances. W¨¹sthof, Henckels, Global, Boker and Kyocera make really good knives. Use Ateco for piping bags and tips. Use Wilton for baking pans. I would also recommend two Silpats or Exopats and two half sheet pans if you like to make cookies....more info

  • Unmatched quality, unrivaled performance and classic appeal.
    Certain things in the kitchen are worth paying a little more for whether you're an adept chef or just making casual dinners. Knives are one, and without breaking off on a tangent there I highly recommend Wustof or Sebatier. Your pans are most certainly another. All All-Clad series of pans have the important middle layer that helps distrubute heat evenly. What this means to you is better distribution of cooking energy throughout the piece, meaning you can make better use of lower temperatures. The ease of being able to take any All-Clad pot or pan straight from the rangetop to the oven is wonderful, and because the metal handles are less conductive to heat than the body, you're able to pull something right out of the oven (with a mit of course) and hold it much longer than otherwise possible. All-Clad is synonymous with quality, there's no question about that. But a side perk to this series is their aesthetic quality. Particularly in the Copper series, and in my opinion -- certainly in this Stainless set. Mine proudly hang from a ceiling mounted potrack in the middle of my kitchen.

    Make no mistake, you can spend less on a set of pans. But no matter what your level of competance in the kitchen, these pans will always raise the bar and allow you make a better product than you would with a lesser set....more info

  • Just learn how to use it and you'll love it!
    This is my second set of All Clad. When I installed a Viking gas cooktop a year ago, I discovered why all the pros use All thick-bottomed, thin-walled cookware couldn't take the heat and food burned on the sides rather than the bottom. My darling husband gave me a full set of MC2 and from that point on I was hooked. I have added several pieces via Amazon's great buys, both MC2 and stainless which I love. Mind you, my previous cookware was all non-stick so this was a challenge but once I figured out the proper way to cook I've had no problem with anything sticking and I hardly ever use any fat besides cooking sprays. It's so simple: preheat the cookware! It only takes a minute on medium heat then you can spray the pan and add your food and nothing sticks. Cleanup is a breeze and the stuff is so gorgeous I bought a stainless rack to display it. If you are serious about cooking, buy this set. It's a fantastic deal and it will last a lifetime. I'm betting some of you will even go on to buy a pro-type cooktop or stove after you start using All Clad. It's really true that the right cookware makes all the difference and this is the right stuff!...more info
  • Over priced - worthless warranty
    Not a terrible bad product, but way over priced for what you get. Not much of a warranty either. If you buy any All Clad products don't count on the warranty - it's there to convence you to buy the product not support it. I recommend looking at the Calphalon products. There waranty is bar none and the products are as good as All Clad if not better....more info
  • Fabulous cookware
    These are beautiful pots! I caught the set at a really great price, which is hard to find for All Clad, after browsing a lot on Amazon and other websites. The price went up the very next day so I was lucky. It would have been nice to have a small 1 or 1.5 quart saucepan in the set, but it was a great deal for 9 pieces of All Clad. Thanks Amazon!...more info
  • a few things to consider
    i've been using this set for over three years now, and have been very happy with it.

    durability: no issues with handles coming loose, etc. almost all of the pans have remained even completely ding/dent free. my only complaint is that the bottom of one pan has domed slightly, so the pan does not lay completely flat on the burner, and heat distribution is affected. so while overall durability has been good, i'm knocking them down a point for this flaw.

    cooking: these pans perform well. with the exception of the one mentioned above, all conduct heat evenly. no problem getting good crystalization of fats from meats, or browning vegetables in the oven. i think you definitely need a wider array of pans in your kitchen - a nonstick and a cast iron are two i can think of right off the bat - as well as some different types of metals for different applications. but this isn't something that you can hold against this product. just understand that this set won't cover ALL your pan needs.

    cleaning: i've seen a lot of reviewers talk about how hard it is to clean these pans. it should be noted that pans are harder to clean, and stick more, if they're used less frequently. i think some of the issues people are having is because they're not using the pans frequently enough, or are not cooking foods at the proper temperatures. i've had no problems cleaning these pans.

    pricing: aside from my issue with durability mentioned above, the is the only other area i feel detracts from this product. if the price is no object, or you can appreciate the cooking qualities of the pans and need something that looks good, i can see spending the money on this set. and i certianly wouldn't refuse it as a gift! however if you're on the fence about the price, and it's a financial stretch for you, i think you could put together a set of pans that will work just as well for much, much less. professional restaurant supply stores will sell pans that will work just as well as these for much less. they just won't be as pretty. so understand that you don't HAVE to spend this kind of money to get the same results.

    so overall i'm happy with these pans. i'm disappointed one has warped slightly - i should see if it's eligible for a replacement - but aside from that they're great....more info
  • All Clad is the best!
    I have owned this set of cookware for over 5 years now...and I absolutely love it. It cleans up great, even in the dishwasher. And it's cooking power is unreal...once you use it, you simply won't be able to go back to inferior cookware! I also bought a larger fry pan which I use all the time and would be lost without! I know they are expensive, but once you have All Clad you will have it for a lifetime! Take the plunge!!!...more info
  • Great cookware, not so easy to clean
    Purchased the 9 pc. set because we were tired of buying new pots and pans every few years. Best investment we've made in a while.

    Pans cook evenly, even on our ratty, old, electric stove. Cleaning is not the easiest thing in the world, but if you follow the instructions, and use the correct cleanser, you're in business.

    Word to the wise, pick up one of All-Clad's non-stick pans to go with your collection. Makes life much easier when you're cooking on the go....more info

  • Just smile and hand over the plastic.
    It took my wife and I a long time to finally decide to purchase All-Clad stainless cookware. Thanks to Amazon for their frequent specials, we picked up 2 of the 1qt. stainless saucepans for a very low price on Amazon and those pans conviced us to buy nothing else after that. A couple of months ago one of our local department stores had their All-Clad open stock severely marked down so we started buying a few pieces each couple of weeks, by the time we were done we had expanded our collection to 20 pieces (not counting lids).

    This cookware is just flat-out amazing. Others have already said this but I will say it again, food cooked in All-Clad actually tastes better. Whether it is the heat control, the quality of the stainless, or whatever. Saute a steak or cook up a pot of oatmeal, it taste amazing.

    The only complaint we had was cleaning. After a couple of years the 2 original saucepans had gotten dull on the inside, the outside still had its original gleam. When our new pans started to look the same, we went looking for a solution. By the way, even though the stainless is dishwasher safe, we always hand-wash our cookware. Anyway, imagine our surprise when the $2.00 solution recommended by All-Clad, namely the Barkeeper's Friend cleaning powder, really really worked wonderfully to clean all our pans. Even the old originals cleaned up to look as good as the new.

    Anyway, in summary, don't let the price scare you off. If you like to cook, consider it a well-deserved tool that you will use for the rest of your life. Buy the All-clad, clean it with Barkeepers Friend, and enjoy!...more info
  • Worth the investment
    I purchased my All-Clad Stainless Steel set 2 years ago. At the time I was working at a specialty kitchen store and recieved a nice discount on the set. Even with the discount, it was difficult to part with the money, especially since I wasn't that great of a cook.

    Since that time, I've started cooking a lot more (maybe because I now have the proper pots and pans for the job!). I absolutely love All-Clad and looking back, I would have paid full-price for the set. I don't like cooking in other people's kitchens anymore because they don't have All-Clad. My mother has Calphalon and she wants my All-Clad.

    The heat retention in the pots is wonderful. I can make a pot of soup and it will actually stay piping hot for hours... after it is removed from the stove. I originally was concerned with food sticking to the stainless surface, but the surface actually starts to repel food after a few uses, strange as it sounds. When I sautee onions or other sticky foods, I just add some oil, and I'm good to go. I still keep a set of relatively inexpensive Teflon frying pans for quick jobs like grilled cheese.

    I can't say enough about how well this cookware is made. The handles are attached so strongly that I doubt they'd ever move. You can scrub the pots and pans with almost anything and they still look new. You can put them in the oven, burn food on them, immerse them in water... they still clean up like new.

    I'll always have All-Clad now. I will eventually add addtional pieces to my collection. If you decide to invest in this cookware, you'll have it for life....more info
  • You get what you pay for
    I was reluctant to part with the money for All-Clad, but I wanted made in USA cookware, and I needed flat bottoms for a ceramic cook top. Started with the LTD set and soon found that the cookware heated faster at lower settings, with no hot spots (like the old copper bottom Revereware clones) and it cleans up with little effort. The handles are heavy duty and riveted on, not attached with flimsy little spot welds. Polished stainless lids fit perfectly and clean easily, and the sauce pan lid fits the fry pan - keeping any spatter inside, so unless you need both pans at the same time one lid works. The stainless interiors clean easily with Barkeeper's Friend just as the instructions recommend. I was so impressed with the quality and performance that I ordered two All-Clad non-stick fry pans. Nothing works for eggs and fish like non-stick, and just because it's non-stick doesn't mean I can't toss butter, olive oil, minced garlic and onion in with the coated halibut! All-Clad non-stick is nothing like the other stuff - believe me. This stuff cooks perfectly, at low heat (you gotta keep the heat low as the thermal transfer of this stuff is incredible), doesn't burn, discolor or scratch. It cleans up with a drop of dishsoap and a swish of a dish rag, rinse and its done. Folks it's worth the money, and will last a life time. ...more info
  • The Best Pans
    You will not regret buying these pans. That is if you buy them at a store that will let you swap out pieces. The 3qt saute is too small, go for the 4qt. Or just get whatever suits you best.

    Food tastes different when cooked in these pans. Seriously, if you grow your own vegetables, you will notice a difference in taste. Things taste fresher and cleaner when cooked in All-Clad stainless.

    You will notice that if you are cooking with gas, that it is hard to get a very low heat with these pans--of course depending on your stove. The pans require a lot less heat which is good in most cases, but not all.

    Cleanup is easy if you know the trick. The trick is that once you finish cooking, put the pan back on the stove with the heat on and pour in a small amount of water. Use a silicon spatula to stir it around. Everything lifts instantly off the bottom. Do not use too much water otherwise it may warp the pan. A TBSP will do, add more if it evaporates. Then I just turn the heat off and clean the pan out with a yellow/green scrubber sponge after I am finished eating. (I try not to use the green side on the outside, but works great on the inside)

    The Bar helper stuff that everyone talks about sounds like a lot of work. I have never used it. We don't have a microwave, so we use our pans everyday. They look like we use them, but they do not look unpresentable. We have had the set for 3 years.

    You will also notice how beautifully these pans brown items. It is incredible. You will think a chef cooked your food on a Hibachi grill. Get a good metal spatula with a sharp flat edge--don't cringe that's the beauty of non-nonstick--you can use real metal utensils once again.

    And not to forget, the handles. They pretty much eat raw beans. Not good at all. But you won't find a nice handle attached to a pan as good as these. My favorite handles are those new roundish Caphalon ones. Very nice. What I don't like about the all-clad handles is that if you have a 4qt saute full of food, the handle is not adequate to distribute the weight in your hand, you have to use two hands.

    Maybe the handles are All-clad's plan to get you to upgrade something in five years(when they come out with a new handle) when you won't need to buy new pans ever again. Serious. They are built like miniature tanks.

    Lastly, get a non-stick for eggs. Cooking eggs is the only thing that is quite difficult with these pans. It can be done, but you must know your stove quite well and all the planets must be aligned correctly.

    Lastly again, if you normally use non-stick pans... don't worry if a little bit of stuff sticks. It's ok and perfectly normal. The sticking is what browns the food. Almost everything I cook sticks a little. Just learn to ignore it....more info
  • For those who enjoy cooking
    What is with the people who bemoan the fact that this cookware is not non-stick coated? I enjoy driving; I drive stick. I enjoy cooking; I don't use non-stick much. If you want to cook merely to get some mildly palatable food onto a plate and into the family, and want to expend as little effort as possible cleaning up afterward, then you should best look elsewhere. All-Clad stainless is not designed for the harried individual seeking the quick and easy cooking solution. If you take pleasure in crafting fine food with fine cookware that provides control and consistency, then look no further. Yes, the cost is a bit more effort afterward. The good things in life don't come cheaply or easily. A word of advice though: use Bar Keeper's Friend or Bon Ami to clean up. It makes cleaning so very much easier. The difference versus regular soap is night and day....more info
  • Love this quality cookware!
    This is definitely the finest quality cookware I've ever owned. Cooking is a pleasure! Food heats quickly and evenly (high heat is never needed) and sticking is no longer a problem. The 2-Qt. saucepan is shaped a bit too narrow and high for my preferences, and I would have preferred a saucepan to the 3-qt. casserole, but generally this set is a good mix of sizes. I have definitely become an All-Clad enthusiast!...more info
  • The Joy of Cooking...with All-Clad
    We received a set of Calphalon One for our wedding, and it functioned well for nonstick. As I got more into cooking, though, I wanted to try stainless, and I thought All-Clad would be the best. It is! There's nothing better than the sight and smell of onions sauteing in olive oil in an All-Clad pan.

    I don't use any more oil than I did in the nonstick pans, but I get more delicious fond for pan sauces. With stainless pans, you can cook healthy meals without sacrificing flavor or texture.

    Of the set, my favorite pieces are the 3-quart covered casserole and 3-quart saute pan. The casserole is perfect for making smaller batches of soup, and the saute pan is perfect for wilting spinach and cooking large batches of vegetables or meats.

    I've never had a problem with cleanup -- we just put them in the dishwasher on the "pots and pans" cycle. They come out beautifully every time.

    As other reviewers have mentioned, it's good to keep a nonstick skillet or omelette pan on hand for cooking eggs. I also prefer nonstick for pan-frying tofu.

    This set of All-Clad has completely lived up to my expectations and has made cooking even more enjoyable....more info
  • A Great Set!
    After dreaming of buying new cookware for years, we finally purchased this stainless set. We have been using it daily now for a few months, and we are very, very happy with it. I read a review that downplayed the frying pan because it was hard to clean ... and I had the same experience the first time I used it. Here's a hint, do not use the spray-on oils, and make sure the pan is completely hot before you put anything in it. We use butter or olive oil in our cooking, and the fry pan acts almost like ninstick cookware. This is a great set, and we would highly recommend it to anyone who genuinely loves to cook....more info
  • Great Quality, Good Performance
    The title says it all. One thing I notice is compared to my aluminum pots, the stainless takes much longer to boil the same amount of water. So, when I am in a hurry, I keep reverting back to my old aluminum (non-stick). Besides--less cook-time saves energy which is better too.

    Rethinking my decision, I would have purchased the LTD or the aluminum finish for better performance or Calphalon One, because the anodized interior is supposed to have less stickyness. But, Calphalon is supposedly not dishwasher safe, so there is a trade-off there.

    I have run a number of pieces through the dishwasher at least forty times with no problems and they come out clean enough. If you put them on display, you probably are going to want to hand-rub the pieces while wearing white gloves, but I could care less about trying to impress anyone that way. Instead, I try to impress them with my cooking....more info
  • Looks Awesome! Not sure I get the performance difference...
    For years I have used the Calphalon Stainless pans (I think they are named Try-ply)... They have the aluminum core all the way up the sides. Regardless, I thought I should take the step up to "the Best."

    I'm not sure I get the difference...

    They look incredible! I have always loved the classic cookware shapes (I almost gagged when I saw this "toss-and-turn" pan advertised from a budget cookware maker... but I digress). I have always followed the directions of warm over medium heat, never use cooking sprays, don't submerge hot pans in cold water, etc. I also never used the diswasher to wash my pans before (a little clean up to take care of an investment is okay with me).

    All the things I used to cook in my old try-ply stainless cooked great in the All Clad: the really delcate sauces are a litte different becasue the other pans I had heated up quicker, but nothing I couldn't get used to. Great visibility on changing colors and a little olive oil almost negates the need for nonstick (sans overeasy eggs). Really some great cookware, but I don't get it... maybe becasue I've never been a brand name guy.

    All-in-all an Awesome looking and performing line of cookware, but I don't think it's worth it to pay twice as much for the same performance. I know a lot of people like the name, and that's what got me in, but I really didn't experience anything to show me it was worth it. Overall, it may be that I still am a die-hard Calph One user for most of my cooking and I use stainless for things I need (changing colors of sauces, etc.), so you may have to take this into consideration with your cooking style.

    ...more info
  • The Best Cookware There Is
    I bought a set of the stainless All-Clad about ten years ago and it was one of the best kitchen purchases I've ever made. Over the years I've added pieces to it and I've also purchased a few pieces from other manufactures (Le Creuset, Calphalon, etc.). My All-Clad is still the best though, and is really my "work horse" cookware that I use every day. The stainless steel is great for cooking just about anything and goes into the dishwasher without a problem. Occasionally I scrub them with Barkeepers Friend and they still look shiny and new hanging on my pot rack. If you're looking to buy a set of good cookware, don't let the price of the All-Clad put you off. You really do get what you pay for. This stuff is built to last, comes with a lifetime guarantee, and the quality is just outstanding....more info
    Have you ever seen a cooking show when the chef fires up the stove, puts a pan on with oil in it and VOILA, instant cook power that you ACTUALLY SEE? That's what you can expect with this cookware.

    Before I had ever owned a piece of All Clad cookware, I had no idea what I was missing...even when I owned a few pieces of Calphalon Professional cookware. Yes, Calphalon performs well, but you have to be careful not to cut it inside, so I was always "walking on eggshells" when using it.

    The very first time I used my All Clad my heart literally skipped a beat! There was that much difference! No more "walking on eggshells" and having to be so careful with an interior, no more worry about scrubbing (actually I haven't had to scrub, even though I have fried foods in it - this is due to its excellent heat distribution), and finally and most especially, no more heating up the kitchen or waiting more than a few seconds for the pan to be hot.

    I am totally spoiled now, as is my husband who also loves to cook. It looks like we will be giving away a lot of our other cookware to charity or friends and replacing them with MORE All Clad.

    If you love to cook, JUST BITE THE BULLET AND BUY THIS. You will not only have the very best cookware money can buy, get a great price for the set (buying open stock pieces costs a lot more), but it will last you a lifetime....more info

  • All-Clad for Dummies
    All Clad is rightly praised for its great look, feel, and durability, and this stainless steel set is a beauty. But if you've never cooked with stainless before, here are few points to ponder:

    First: don't throw away that old teflon yet. If you want to fry an egg for breakfast and not spend a lot of time scraping and cursing that you didn't have the pan at the right temperature, that teflon will come in handy. Lesson learned: the steel surface of All Clad pans heats differently from other pans, and is simply not designed to be "non-stick."

    Second: this cookware leaps from the box glossy and dazzling. Yet I tend to scratch things. A lot. The mirror finish will not last in the average chef's kitchen. (This does not, of course, degrade the cookware's functionality.)

    Finally, this set is Hard To Clean, no matter what. The instructions caution against using steel wool on the interior. I recommend that owners with average to low patience remove all steel wool from their homes.

    An option: All Clad makes a sister set called the Master Chef Two. One of the pans is non-stick and the exteriors are a very attractive brushed aluminum, not meant to shine at all. Happy cooking!!...more info


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