Cooking Reviews

I have a set of the All Clad Master Chef cookware --including the non-stick fry pan. I *LOVE* them. The provide superior heat conduction and are very durable. Cleanup is a breeze so I use this pan almost every day.

Highly recommend!

My wife and I bought a set of Master Chef (before there was MC2) pans 3 and a half years ago, and the 10" N/S skillet was the best part of it. All-Clad is heavy stuff, no hot spots or cold spots. I love every piece that I own, and have been completely satisfied with the set, except that now, the exterior of the pan is discolored (I really don't mind that part, it just means that we love it; and no, we haven't used it on a gas range), and the non-stick surface is not so non-stick anymore. I cooked salmon, of all things, an oily fish(!), in a dry pan, and it stuck. Maybe we've just worn it out, but my next non-stick pan is still going to be All-Clad.

As one would expect from AllClad, this pan conforms to the superior reputation All-Clad has gained. Results are always what you would expect from this caliber of cookware both in even heat absorbtion for even cooking and release of food. Clean up is easy, the non-stick surface is just that, and the mirror finish holds its luster.

When i spend significant amounts of money for something that is supposed to be the top of the line, it is not unreasonable to expect a lot. Yes, they look and feel great, but two main complaints: 1) the lack of attention to certain significant details is something that seems to plague American manufacturing over German or Japanese, for example. The lids do not fit, they both move laterally across the top of the pots, and also rock and rattle back and forth on the verticle axis. The attention to quality and tolerances is not there and is just sloppy. This is not just whining: when cooking rice, I have to wedge aluminum foil between the pot and the lid to keep the steam in. 2) the heating is not all that even, for what you pay for. I get the feeling they skimped on materials and did not put a thick enough bottom on it. Seriously, I had an $80 Turkish made set of cookware with thick aluminum bottoms and glass lids with a long flange that looked like hell, but outperformed these.

It really has everything you need to get started in the kitchen. I have been using this set for about two months (switched from Magnalite) and I absolutely love it. Buy the 6 qt. saute pan and maybe the 4-1/2 qt. pot along with it and you have a very complete set.

I've had my All-Clad Master Chef cookware for over two years and I LOVE it... wouldn't use anything else (made my husband get rid of his pots and pans when we got married). The cookware's design makes for efficient and even heating... liquids come to a simmer or boil quickly without scalding (which is great when trying to heat cream to a simmer for creme brulee). The nonstick fry pan is sturdy, scratch resistant, and just perfect for lowfat frying or sauteing.

PLUS, the cookware looks great... I have them displayed on a hanging pot rack when not using them.

The only downside is that to keep that great polished look, I have to handwash and dry the pots (manufacturer's care suggestion) - the finish doesn't take kindly to dishwashers or waterspots. However, that's a minor inconvenience compared to how effective these pots and pans are for cooking.

I highly recommend the All-Clad Master Chef for anyone who has an interest in cooking.