Cookware Reviews

This rack came with my brand new All Clad roasting pan. I was hesitent at first because the majority of the ones I see are rather poorly made and look like they will collapse while the turkey is cooking, not to mention a royal pain to clean up. This rack is so sturdy! It is one piece so you don't have to worry about it collapsing, also the non stick on it is truly wonderful, it cleaned right up in no time. I will now faithfully use this rack.

I love this rack. I use it in the stainless roti pan. It's great for your holiday turkey or roast. It keeps the meat out of the drippings and lets it cook on all sides. Clean up is quick and easy and makes life a little easier at holiday time.

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!

This pan is excellent! 10 stars would be more like it! This sturdy, substantial, top quality pan is perfect for evenly cooking all your breakfast foods, grilled sandwiches, saute, etc. It has a low profile and the bottom is flat so you can cook using less energy and achieve superior results. The usable cooking surface is far greater than most larger but lower quality pans, and it takes up little storage space. It is constructed of top quality stainless steel inside and out with a double-riveted stainless steel handle. The third ply is aluminum, bonded between the layers of stainless which provides awesome heat conduction and even heat distribution, but the aluminum is completely sealed inside and never touches your food. It is oven safe up to 500 degrees so you can start cooking on the stove and finish it or keep it warm in the oven. It is a beautiful pan that is dishwasher safe and it should last a lifetime. For half a century I have used inferior pans with inferior results. With All-Clad stainless I am learning to enjoy cooking again with beautiful results! For the overall value this is an excellent buy and I recommend it without reservation!

Holding an ALL-Clad pan makes you feel like a chef! The flambe pan is a trophy of quality USA craftsmanship. A recent CIA graduate now working in San Fran recommended All-Clad and told me it is the choice of professional chefs and it is the best. I'm new to professional cookware but I wanted to start a collection of lifetime cookware. The theory was buy the best once. The weight of the pan is substantial and echoes the All-Clad reputation. You know immediately you holding a special instrument that will produce delicious results. The heat is so evenly distributed throughout the flambe pan, less heat is required. I love this pan; it is the swan of my collection! It's beautiful. It's a fun piece to use and when finishing an entree there's a little voice inside me that says taa-daaah!

Great pan - I was amazed at how evenly it cooks your food. Of course, it's stainless so the clean-up isn't nearly as easy as with a non-stick pan...

I'm no cookware snob or gourmet chef, I just enjoy cooking, and I'm in the process of replacing some of my cookware, piece by piece.

I thought I would try this pan, because of the size, and because "everyone" says that you should have at least one fry pan that isn't non-stick. Mind you, 85% of my pots and pans are non-stick, so this is an adjustment for me! This was also my first piece of All-Clad.

I was surprised at the versatility of this pan, its quality, and the relatively easy clean-up -- this from a person who gets stuff stuck on the bottom all the time. But when it's really bad, I just soak it briefly in soapy water and everything comes right up! I love the feel of it and the even heating. In the short time I've owned it, this is quickly becoming my favorite pan (and my husband's, too!) -- although I haven't yet worked up the nerve to actually flambé anything!

A really good choice!

The All-Clad line is worth every penny it costs. They heat evenly, the handles stay cool and they are beautiful to look at. the non-stick surfaces are reliable, however, the regular pots and pans can be a challenge when a tough mess is made. Definitely recommended! Cook on!

Great heat distribution, great quality... if you need a sautoir to add to your collection this is a great item.

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.

One reservation I have about this pan is the handle being heavier than the body. While this doesn't interfere with actual cooking performance, it's irritating to have the pan tipping over until it has something in it. Also, I love stainless for many things, but in the future will stick to non-stick for sauciers and saucepans. You lose some of your sauce, as it sticks to the sides of the pan.

Two complaints: a lip for pouring would be nice; and empty it's a little tipsy on my ancient gas stovetop.

That said, this is endlessly useful for exactly what the name would imply -- sauces. Throwing together a cream sauce for two? Boiling a little water? Reheating something? Why use a big pot when a little one will do? The small size comes in handy when you have all your burners going and don't want something huge getting in the way. Plus it's cute & shiny.

There are usually great deals on these smaller pots. (Check out the regular sauce pan as well as this saucier) All the pros I know swear by all clad -- if these will stand up to years of all day, every day restaurant use, then they should be just fine for a generation or two in my kitchen... I just picked up another one of these as a wedding gift for a chef I know, and I'm tempted to get a second for myself.

I think people are missing the point of this pan. It's not a saute pan with straight sides and a lid. It's a "SAUCIER" pan.

These pans are designed to reduce sauces to a servable consistancy. The curved sides of the pan allow heat to come up the sides of the pan more, as well as get more liquid in contact with a flamed area. This heats up the liquid rapidly, as well as reduces it more rapidly than other pans. It does this wonderfully.

That's what it's for, it's not for soup or anything like that. That's what "Pots" are for.

I love to use it to reduce balsamic vinegar, various juices, hard ciders, or wine into a syrupy sauce to drizzle over things.