Cookware Reviews

Cons: Not dishwasher safe, there is no lip for pouring (liquids tends to dribble down the side), and its expensive.

Pros: The anodized exterior is great, it looks nice and doesn't scratch. The thick aluminun heats *very* evenly and is perfect for anything delicate. The rounded edges are perfect for sauces, and allow the use of spatulas and wisks without missing any corners. You can even use it for stir frys, etc. Built to last forever.

Unlike a traditional saucepan, this pan is perfectly shaped for making a sauce. The flared shape facilitates reduction of liquids and allows a whisk to easily reach the sides of the pan. The pan can also be used to saute or stir-fry.

A bechamel, gravy or any sauce will thicken more quickly with a saucier pan, as compared to a conventional saucepan. The anodized exterior and stainless interior is visually pleasing as well as easy to care for by hand washing. The LTD line is not dishwasher safe.

I use this pan almost every day; it's a workhorse and it is my favorite piece of cookware. Once you experience the even heating and easy clean-up of All-Clad LTD, even without the nonstick finish, you will never want to cook with any other cookware. Yes, the pans are heavy, but they are so well balanced that they are easy to handle, even for those with small hands. They are also DURABLE. I've had my All-Clad cookware since the early 1970s. It just doesn't wear out and it's a joy to use. I gave away Cuisinart and Calphalon cookware after I bought and used All-Clad. It is simply the best.

I was given an Amazon gift certificate for Christmas, and I used part of it to add to my All-Clad LTD pan collection. I love the All-Clad pans. They are as solid as the Le Cruset pans which I considered buying--they are awfully pretty--but the All-Clad pans are not as heavy. The All-Clad finish is rugged and unlike the enamel-surface pots not given to chipping. I also like the tight-fitting lids which have enough heft that when I replace them during cooking I can feel them settle into the top of the pot, but they are not so heavy they are hard to lift.

The interior surface of my LTD pans is similar to that of my old Revere Wear pans, i.e. food will stick if you don't cook it properly (it is not teflon), however the LTD pans are composed of materials that evenly distribute heat as do my old Revere Wear pans with their copper bottoms. Also, like the Revear Wear pans, the All-Clad pans do not leave a metallic flavor in the food. You might ask why I bought the new All-Clad pans when I still have wear left in my Revear Wear pans, and the answer is that the Revear Wear pans were purchased when I had a very large family. They are big pans. I wanted some cute little pans for preparing meals for two people.

I am not motivated enough to grasp the subtleties of haute cuisine and there may be "better" pots on the market, but not for me. I have been cooking for over 50 years, and when I cook, I have high standards for the dishes I prepare. I waited a long while to replace my Revear Wear pans. After I purchased my first All-Clad pan, I became convinced I wanted to buy more of them because they are very "user friendly."

The four-quart pan is large enough to make a nice vegetable soup for two and plenty left over for freezing. Or you can boil up the potatos while you cook the green beans in the 2-quart pot. They look really pretty sitting on top of my new yellow stove.