I just got the 10-piece D3 set yesterday and the pots look like they’ll keep going way long after I am no more. Very very impressed. Now I just have to learn how to cook with stainless Steel.
@Renee Tate "I would never suggest Bill Averna suggestion of hot pan cold oil. is dangerous and abusive to expensive cookware." "Dangerous"? "Abusive"? Nonsense. Allowing the pan to come up to temperature before adding the oil is standard practice. Then when the oil starts to shimmer you add your food. Starting with a cold pan with oil already in it means that when the pan is EVENLY heated through, the oil will be over-heated in some spots.
@Renee Tate Kitchen fires are more likely to start by leaving a pan of oil sitting on a stove with no food in it to moderate the heat, than by using the PROPER method of heating the pan first THEN adding the oil. If you think good-quality pans can't handle being GENTLY and EVENLY heated before adding oil and food, you're an idiot. I'm done with you.
@Renee Tate It's "you're an idiot" not "your an idiot," idiot. And properly heating a pan before adding oil and food is not "abuse," no matter how many times you say it is. You have a "background in chemistry and physics"? Yeah, sure you do.
I've been using Al-Clad Copper Core for years. It does have a little more weight then the tri-ply stuff But it heats up faster and even. After washing pans. I dry them out, put a thin coat of oil in them. I return it to the burner, and heat it up till it JUST STARTS TO SMOKE. Remove from heat. I let it cool , wipe it out store it till next time. I put a little oil in cold pan heat a little add ingredients and enjoy... NOTHING EVER STICKS...., Take care of the pans , they'll take care of you !!! I also use Griswold cast-iron pans, I enjoy them also. This is making me hungry !!!
I bought an All-Clad set a couple of months go and cannot believe how much better it is compared to what we’ve been using for years. I would have never thought the we would actually notice the difference
Ordinarily, I typically find what I need at thrift stores, however most if not all are closed now. So I now find myself forced to buy new cookware because I am home more after having my hours reduced due to this virus lockdown. I am not rich but I do not want cheap stuff.
I have almost the full set of Finex cast iron but have a 6 qt All-Clad copper core saute pan on order just because I wanted one. Got 25% off on a Christmas special so, while still very expensive, I know, I won't find one cheaper. Look forward to its arrival.
ArkansasBadBoy I too love my cast iron and just got an All Clad Pan, love it so far...great to have when have acidic stuff in it that’s bad for the cast
i wish i had even one copper core, but sooo expensive. their 3 layer line is extremely impressive though, been cooking on their 10 and 12 inch skillets for a couple years now, it is worlds away from a cheap skillet, it actually does what i want it to without a fight.
I'm happy with the copper core. The difference in heat distribution between copper / tri-ply aluminum is far less than that between cast iron / carbon steel and tri-ply.
kght222 The copper core has changed how I cook. Less heat is needed. I don't smoke up the house anymore lol. Sautéing, searing, browning and pan sauces are so much better! Totally worth the $$$. Last pan I'll ever need to buy.
I’ve tried different brands of pans. All Clad Copper Core is absolutely unparalleled. We’ve been using all clad copper core for over 20+ years. They are the best.
I'm not one much for brands. My attitude whoever makes the best value for money for me is where I'm going to put my money. I will say all glad is always been consistently good with their cooking products.
@You Wish No. They cut into the core to show the copper because "copper *is* somewhat of a status symbol" ...by extension, these are status symbols. A 3-qt copper sauce pan is $200. The D5 is $150. The MC2 is $120. Absolutely a status symbol. Doesn't stop me wanting it. But it's not 25% better than a D5.
I have a few pieces of al-clad and I love it and worth the investment I dont have the copper line yet but i will eventually buy some of the copper pieces.I love my big pan that cooks a hudge amount of southern fried chicken.
America's Test Kitchen comparisons showed no performance improvement in copper pots and a slightly longer warmup time. Conclusion, don't spend more on copper, D3 line is already great.
I have a set of pans my Mother-In-Law gave me (has the name of the guy who says "BAM!" on them). The bottoms are aluminum-copper-stainless, but the sides are so thin that everything scorches.
"how does the exposed vanity ring...keep from corroding?" It will develop a patina rather quickly, but in such a small strip it doesn't really detract from the overall appearance in my opinion. (Of course I don't mind a patina on my full-copper Mauviel cookware, either. It's for cooking, not for looking.)
@volcano hi Copper develops a "tarnish" layer that stops further oxidation. If you know anything about cookware, Allclad is no joke. If you don't, why the negativity? The less expensive D3 line has no copper but both lines are excellent and long lasting.
I want these so bad! For some of you who balk at the price, if u get these, it will last you probably a lifetime. Plus, it cooks the food evenly. It's an investment. If I could afford saladmaster cookware, I would get those too but AllClad is better priced for its quality.
Adv, I was at Costco today and walk by the cookware and saw they had the All Clad Copper Core 10 piece set look at the price it said $199.99 than I looked again it was the exact same set as All Clad Core except it was the Kirkland Copper Core. They copy the All Clad exactly, the ring of copper at the bottom and than the ring of copper at the brim. All of the pieces same size and everything, it was even 5 ply except the handle riveting was a little different. I was going to purchase than saw the made in “China” and than decided to go with D5 brush stainless from another place. The date was 1/13/20. So, the amazing All Clad is back and in the copper core. My Costco is in Fountain Valley, California
Al-Clad have there lids for there pots and pans made in China. China apparently stole the technology that Al-Clad showed them. And started to make there knock offs. Yes the handles are differently, and the have a heavy Kirkland symbol on the bottom. There on sale now for $165.99....12/10/2020 I rather have the real Al-Clad.. ITS WORTH EVERY PENNY... Last a lifetime !!!
Why don't you make a 1 quart copper core sauce pan? My wife wants one to go go with her set that she loves and uses every day. Thanks for a great product.
the all clad 5 layer series is ridiculously expensive even for what it can do when compared to all clad's normal 3 layer line. the 5 layer series is awesome and the pans are top notch, but if you are serious about cooking and not a pro or rich their 3 layer series is about the best on the market in the "affordable" range, if you consider that you should never have to replace one. i put affordable in quotes because a 10 inch skillet with lid from all clad is about a hundred bucks, but you should never have to replace it.
I have one of all-clad's tri plys , a Tramontina, and a Cooks Standard. Each has their strengths. I agree the 5 layer is expensive. Some people are happy with carbon steel / cast iron which is far worse than try-ply.
i use my cast iron all the time, its my general use pan when i'm just bashing something together or when i want a pan that holds allot of heat, but that doesn't make my stainless all-clad pans any less loved, and their temperature control blows away my cast iron, so if i am trying to cook something temperamental, its gotta be the all clad.
@@madthumbs1564 ,Most restaurants around the world uses Carbon steel ,So you might be Eating those Fancy Food made on Carbon steel but i guess newbie home cooks are easy suckers for luxury cookwares
By the copper core and the pads that have stainless steel in them even the nonstick ones that have stainless steel on the outer layer of the bottom pad those are made here in the USA you will support jobs here at this time
Their manufacturing facility is 2 miles away. Once a year they have a sale on lightly damaged stuff, if thieves came into my house, they wouldn’t look twice at the $20k worth of all clad in the kitchen lol
I would prefer them without the groove showing the copper core. It seems odd to me to bond all those layers together for better performance, the cut away 2 of them part way up the pan.
I agree, but they wouldn't hinder the performance of the pans. But they have to do something to make people buy new stock. Thats the problem when making things that last. They have to put out something pretty once in awhile.
I disagree that the monocog construction should be cut to reveal the copper as that will damage the ability of the cladding to be effective up to the top edge.
The copper core is great and it's been around a lot longer than you. You didn't think of it. What you do wrong is not use a thick enough piece. I want a pan that I can put on a gas flame and there are no hot or cold spots. I want the whole pan the same temp no matter where the flame is. USE MORE COPPER!
The explanation of how the different metals work is absolutely wrong. Out of the metals we use for cooking copper and then aluminum are the two most even heating metals. Which means they're kind of famous for not holding onto heat. The stainless steel holds the heat way more than the aluminum does.
thats why they said the cooper core is the one that holds the heat. aluminum only distributes it and stainless is to protect it all since its a harder metal as well as for looks. Pay attention.
Does anyone know what metal they use for the rivets? I notice the rivets are never mentioned when they discuss what is stainless and safe for cooking food. Aluminum is toxic and considered an excito-toxin, meaning it acts as a catalyst for the other toxins in your system. Almost all rivets elsewhere are aluminum. Since these rivets come in contact with the food being cooked, I was hoping they might be food-safe stainless steel. If someone knows, please comment.
@@einundsiebenziger5488 I take it you don't have kids. And you have infinite time to carefully wash by had your cookware, using only Dr. Bronner's Magic Soap.
Their tri-ply is almost as good (negligible difference), and there are other tri-ply brands now. It's not so much about heating up; it's about heat distribution (even heating).
using a quality pan vs some shitty paper thin aluminium non stick is so very different..... maybe research what brands have steel with a copper core for the base, just as good.
There's a much cheaper brand with comparable build quality called Scanpan that has a 5 ply. Their premium line "Fusion 5" series is made in Denmark but only costs around 80 usd for a large 13 inch diameter pan. All Clad is good if you want to support the local billionaires tho; seriously doubt the bulk of the market price makes it to the factory level workers.
Over the last two years I have replaced all my cookware with All Clad. You have to be careful. A few items are Chinese and not the same quality. Case in point, the cheaper pasta pot and the stove top kettle.
I've watched show's with chef's cooking in restaurant's for year's, and I have never seen one use a decent pot or frying pan. They all use banged up dollar store aluminum ones.
Stop using the apostrophe-s to make words plural. Sheesh! Example: "There were three shows about cooking playing last night, and one show's chefs were yelling at each other all the time. One chef's food looked better than that from all the other chefs, though. That show has been on TV for five years, and this year's cast is interesting."
@ plainlogic: The look at cookware made by Anolon -- specifically, their "Nouvelle Copper Stainless Steel" collection. I have a set myself...VERY nice (and way more affordable than All Clad). :-) -- BR
Next time, think through when making the handle- it's horribly uncomfortable to hold with the two upward edges jamming themselves into my palm! Round the handles- come on!
If you think you'd like one of these? Try a plan Stainless Steel pan first ... I've used both and in my opinion they suck ... everything that's not dripping in oil sticks to stainless steel .... give me plain aluminum, cast iron or a teflon any day!
Well if you want alzheimers, then go with aluminum. If you want cancer, go Teflon. Cast Iron is the excellent to cook with. Stainless is easy as well. Most people just use too much heat. I use both stainless and cast iron with no problems.
Dresden219 : During the 1960s and 1970s, aluminum from sources such as pots and pans, emerged as a possible suspect in Alzheimer’s. Since then, any and all studies have failed to confirm any role for aluminum in causing Alzheimer’s.
You can season stainless just like you can cast iron. Cast iron won't have the far better heat distribution, light weight, less maintenance, faster heating, that composite pans have. Look up Halle Cottis on youtube for how to use stainless.
+ Yeggster Shane "everything that's not dripping in oil sticks to stainless steel" Unfortunately, your experience cooking with Teflon has left you unprepared for cooking on stainless steel. It's all about temperature control. If food is sticking, you're either using too much or too little heat (depending on the food), not preheating the pan fully before adding the food, not preheating the fat, or not using the right kind and amount of fat. (It doesn't have to be "dripping" fat; a little is all it takes for most foods.)
As much as I love all-clad or try-ply, taking a pan where only the base is all-clad or try-ply and making the whole pan the same material/all-clad layering, shouldn't make the cost of each pan rise so much. 30 or 40 bucks for an all-clad base "puck" or "disc" pan where the sides are just single stainless steel, shouldn't jump to 120 bucks or more when you basically apply the base material to the sides as well. Screams of "well you're paying for a patented, unique design" and price gouging to be honest.
I won't buy them because I prefer glass lids. I want to see what I'm cooking. I bought Calphalon and absolutely LOOOOOVE them. By the way, Consumer Reports gave All Clad poor reviews.
Yes it is.the outside is carbon stainless steel. And let me tell you I just bought the 12" fry pan and it is perfectly flat. I am currently cooking on a glass top and being flat is really important. Also keeping a steady low to medium high heat which the copper layer adds to this pan . Yes it was a lot of money but it also comes with a lifetime guarantee. I have thrown away more pans because they all have warped bottoms. I really was looking for a copper pan with s.steel lining but chose this pan because I may go to an induction cooktop.
Rena Ware is absurdly overpriced. Drastic case of diminishing returns. A blindfold test using them to cook with a much cheaper set with same construction would be instructive.
Looks really well made and stylish, but I would prefer not to have the copper exposed. Cutting through the outer layer to expose the copper made me cringe...Just don't do it!
I saved for over a year to buy my very first all clad frying pan and saucier pot. It was close to $300 plus tax and delivery. But I have been told my whole life that all clad was the very best. I got it home washed it and began to cook scrambled eggs in the frypan. It’s stuck horribly. It was a nightmare to clean. But I figured I had done something wrong and so I tried every kind of oil I could find and Every temperature I could imagine. Nothing worked! Everything and I do mean everything sticks no matter what. I am so disappointed I can hardly stand it. For me all clad was a big lie. I am going back to my grandmothers, grandmothers cast-iron skillet. And my lodge carbon steel fry pan. A new lodge skillet runs about $30. And a new carbon steel frypan about $30. For anybody who’s reading this please don’t waste your money on all clad. It doesn’t live up to the hype.
Don't blame All-Clad for your lack of cooking expertise. First, you picked the wrong tool for making scrambled eggs. Second, if someone gave me an All-Clad skillet and asked me to make scrambled eggs in it, I could; it wouldn't be my first choice, but I could do it. Knowledge is power, and it's a poor craftsman who blames his or her tools for failure.
I like cast iron. Most people who cook a lot understand there are reasons to use different types of cookware. Cast iron is just one option. If you are hooked on one option, that explains too much about you.
All clad stainless steel cookware from d3 to d5 categories are no way Ferrari of the cookwares! It’s just all hyped and overpriced and no better than any made in China cookware and that’s a fact! I bought a 7 pieces of their cookware and when I inspected them closely, two of the the four pans have exterior scratches and the cooking surface have ice picked size indentation about maybe 0.5mm in depth! You might say, what’s the big deal? The big deal is the thickness of the stainless steel they use is only 1mm thick about the size of a human hair and beyond that is the aluminum section of the pan! You don’t want that aluminum seeping thru that tiny holes while you’re poking your food, otherwise you’re getting small amount of that metal with your food. This shows that just because it’s made in USA is better than China! No way! and they scratched easily as compared to calphalon or cuisinart brand. Quality control is not good. ended up exchanging. But the exchange one is also the same, so it’s mostly likely the craftsmanship is not that good. Don’t believe me, go see it for yourself! If you’re going to want this despite of what I’m telling, then Do Not buy them full price ! Get them super discounted price so you won’t be disappointed
agree! do you find a pan that is good and without that stuff? seems we are all cooking with really dangerous pans that can release a lot of aluminium...I dont find till now something which I am considering as completly safe or healthy....all pans are just aluminium pans with a tiny stainless steel or ceramic layer which I also read sometimes is only 0,3 mm...that´s all just a joke...also the rivets make me feel bad, because I don´t know what material they are and how the holes look like...maybe the aluminium layers in the holes are open...then for sure if that stuff is getting heated up and water inside it, it will be in our food....just crazy...
Hope the bottom is flat. I have 6 different pots and pans by All-clad and the bottoms are all convex. Their warranty is crap. They tell me to take it back to the store.
Your probably throwing it in the sick red hot. Any metal (even titanium) will deform under those stresses. You gotta let it cool, so after cooking let it cool off, unless if your looking for the dramatic ending cloud of smoke at your kitchen ^_^