Cooking Reviews

My mother had a squared-off spoon ever since I can remember. It is great for cooking, getting the corners of the pots, and completely covers the bottom of the pan! No need to use a spatula and a spoon with this one! I have been looking for years to find one for myself and am greatful to find one here. I would encourage all cooks of all ages and experience to get one for themself and anyone they know!

I love the All-Clad cooking tools and this Soup Ladle comes free with the All-Clad 3.5 QT Soup Pot (which is also very nice). I managed to pick up the kit for 1/2 price on special from another retailer. 80% of my All-Clad cookware has been purchased on these kinds of sales, so I sit around and wait for them to come up!

The great part about the ladle is that it goes with the 6 piece Stainless Tool Set: http://www.amazon.com/exec/obidos/tg/detail/-/B00005AL7U/cm_aya_asin.img/102-2562220-1448913?v=glance&s=kitchen

The ladle follows the rest of the All-Clad equipment in that it is constructed with a very substantial handle and is solid stainless steel. As long as its not lost or stolen, this will be the last ladle you'll ever need to buy.

After Cook's Illustrated (the Consumer Reports of the culinary world) rated this roaster tops, I decided to take the plunge ... I didn't want to trust my Thanksgiving bird and gravy to a cheap foil pan.

The All-Clad pan is heavy, which is a good thing - you can build up some triceps after a few rounds with a turkey in this bad boy! The thick steel provides for even roasting and a solid feel. After removing the rack and the bird, I placed the pan atop two burners to make gravy from the drippings. Given that the pan was straddling two burners, I doubt any roasting pan would be without 'hot spots' over the burners - i.e., the drippings above the burner locations were boiling and almost burning, but those in the middle were cooler. I think any material but cast iron would have the same problem - and can you imagine trying to lift a 25 lb. turkey in a cast iron pan? The thickness of the pan made this less of a problem than it would be in a thinner pan (my old roaster was very thin stainless steel, and it was nearly impossible to make gravy on the stovetop b/c of burning hot spots and the pan warping over high heat - a big reason I went for the All-Clad).

I like that the handles are upright with a flat, somewhat wide surface for gripping. My old pan had side-loop handles, which are difficult to grip when you're wearing oven mitts and reaching into a 400 degree oven. I usually wound up just lifting the pan by it's narrow lip. Instead of holding the old pan level with my chest (and often buring my inner forearms), I can hold the All-Clad below me. Much easier and safer.

The nonstick rack is a must - it's easy to lift up or flip your bird/roast, it doesn't slide around in the pan (as it would if it were on a nonstick surface), and it's also V-shaped. Again, my old pan had a flat stainless rack. The V-shaped rack gives your bird/roast much more support.

Overall, this pan isn't cheap, but I think it's worth it to invest in a good roasting pan -- considering how many chickens, turkeys, legs of lamb, etc. you may roast in the future. Those cheap foil pans are so flimsy and cook so unevenly ... this pan is solid, cooks evenly, and is safe and easy to grip and move. I'm very happy with mine - and if you look around, you could get a good deal on it!

Great combo, excellent quality you won't be disappointed. I like the nonstick finish on the roasting rack as it makes cleanup a snap. A non-scratch pad, like a dobie, and a little bar-keeper's friend and the pan is easy to maintain. Besides great for roasting, I also use this pan as a water bath for my springform pan when making cheesecakes. The pan is really heavy which is great for holding heat and the raised handles makes it easy to grab. I like multi purpose pans and being a great roaster and a good water bath this pan fit the bill. I like the size as it fits well in my oven. Stainless will last forever with a little reasonable care. This set should make a good addition to your kitchen arsenal!

I will not dispute all the reviews (both here and elsewhere) that say this is the best roasting pan available. I totally concur. And I love that it does not have any non-stick coating inside to wear off.

But, despite what the description above says, this pan does not have the All-Clad signature "sandwich" of stainless-aluminum-stainless. This pan is constructed entirely of stainless-steel, albeit very thick stainless-steel. I do not believe this makes it any less useful for its intended purpose.

Also, this pan is make in Korea for All-Clad. And I believe the rack is made in China.

Speaking of the rack, there are two versions of the rack. One has the handles at the ends (ie: coinciding with the handles of the pan) and the other has the handles in the middle (ie: on the longer side). I believe the former is the older design while the later is the newer design, even though none of the photos have yet been updated. I have also seen these racks break at the welds (where the handles are welded to the rack proper), so be careful even though they are fairly strong.

This All-Clad 3 piece stainless steel mixing bowl set really bowled me over! It's the best. The three sizes, 1 ½ qt., 3 qt., and 5 qt., cover every kitchen need. And the convenient easy grip handles enable users to maintain stability for mixing or blending.

While most know that this line was originally designed to meet the demands of professional chefs, perhaps some do not know how great it is for a novice. Not only are the All-Clad bowls utilitarian, but they are most attractive with a sleek design that compliments any kitchen.

As for dishwasher safe, that's an understatement. They retain luster after countless runs through wash cycles.

Almost best of all is the "stainless" quality - these bowls refuse to take on stains from even the most challenging fruits and vegetables. From now on, All-Clad is my top choice!

The design is perfect. Although you want the bowl to be stable on the counter, the rounder the inside of the bowl the better, And the nearly round bottom is important because then the bowl and the whisk share the same profile enabling the whisk to do its job easily and well. These bowls also make good hats.

These are the best mixing bowl I have every used! I use at least one or two every day. They have a nice handle so you can get a good grip on it. The polished stainless steel is so beautiful you could definitely use them to serve as well. I find I use the 1.5 quart for mixing sauces or beating eggs and the 3 & 5 quart sizes for cake mixes and fillings. I also have the 7 quart that is a must have for making meatballs.

The base is a good size and there is no danger that anything could tip over, that is unless you tip it over! Top quality and excellent design! And this 3 bowl set is also a great value! Highly recommended!

All-Clad's usual high quality and performance is missed with this highly disappointing colander insert. I have attempted to cook numerous pastas at varying temperatures and been frustrated every time. The water either boils over (regardless of water level in the pot) or just doesn't simmer. Ordinarily I'd blame my incompetence, but attempts by friends and family to better my performance with the pot returned similar results. I thoroughly enjoy cooking with the rest of my All-Clad collection, but have relegated the colander to the basement cupboard and pulled out the old, but reliable Reverware.

0 stars for using with the 3 or 4 qt pans. 1 star for using with noodles. What are they thinking? This insert orginally came with the 7 qt stock pot and for steaming clams or a heap, like 2 bunches, of asparagrass, or steaming a pile of brocolli, or new potatoes, its great. It's too small for steaming corn on the cob, at least more than 4 ears. Using it as a "pasta" insert has been a bloody failure. For Pasta, just put the noodles in the water, forget the insert. The only reason to use an insert is if you are making multiple batches of noodles. Only resturants do that, at my house everyone eats at the same time. I mean really, you have to move 6qts of water and both the pan and the insert to the sink before you can lift out the noodles then what? How are you going to put olive oil and garlic on the noodles? You need to dump the water from the pan, in which case you might as well have dumped the whole mess through a collander. (A good collander is well worth owning.)

The failure comes from you can't put enough water in the pan to justify using an insert. If you fill the pan near the top of those holes it will boil over. Which is again why using it in a 3 or 4 qt pan is a waste of time.

Does look cool in the cabinet though.