Kitchen Reviews

You cannot beat All-Clad in the quality department. After using this pan for a week my family even noticed how my cooking was tastier. This pan does a fantastic job caramelizing meat and veggies. It heats very quickly and evenly. But it also cools very rapidly because the copper is a fantastic conductor of heat and cold. I like the copper core better because of the ease of maintenance. Just a little Barkeeper's Friend and it shines like new. The handle stays cool enough in most applications for me to use it bare handed. The sides are sloped just right to impress your friends with a little food flipping action. I've used it on both electric and gas stoves and was happy with the even heating of both. If you can swing the price you won't regret it.

This one piece, constructed with an copper core and aluminum layers inside the stainless steel, is so amazingly great to cook with, we use it for almost everything! It is large, so we don't need a griddle or another skillet. It has a lid, so we can make roasts and cover them in the oven. It is quite easy to clean. We have gas heat and the distribution of heat with it is nothing short of awesome. I think we use this one pan more than any other two pans combined. Get one. You won't regret it.

I have had this pan for almost a year now and I have been very impressed with its performance. It was my first piece of All Clad and I bought it because I wanted a copper pan with the maintenance ease of stainless steel. I was a bit skeptical that it would have the same temperature response that a regular copper pan has, but I'm pleased to report that it does. I can take liquids from a roiling boil down to a non-boil and back again literally instantaneously by turning the burner knob (I have a gas stove) -- the pan is that responsive. Also, the heat is conducted uniformly all the way up the sides -- you can put your finger along the top edge of the exposed copper sandwich and feel the heat transferred immediately when you turn on the burner. Since it is so responsive, you generally need to use a lower heat setting than with a regular aluminum/stainless pan or food will burn. This pan is a joy to cook with -- the shape is like a flat bottomed mixing bowl and is great for rice pilaf, lentils, and small sautes. It is well balanced and light weight enough to do real saute cooking where you toss and flip the ingredients in the pan -- and the higher sides prevent the food from inadvertently escaping. It is relatively easy to clean, although rice and lentils will leave a residue which requires Bar Keepers Friend cleanser to completely remove. Also, the exposed copper will become tarnished from heat and steam, but it is easy to clean with the cleanser. Overall, I am extremely pleased with this purchase and would recommend the Copper Core line to anyone wanting the performance of copper cookware.

Ever since receiving one as a gift, this piece has been the pride and joy of my cookware collection. Having a thick interior layer of copper, the pot is quite heavy, and conducts heat more evenly than the calphalon pan I used to use. The extra money for the copper core is definitely worth it. If I had the money, I'd stock my entire kitchen with this line.

I never worry about things sticking to the bottom of the pot. The trick is to heat the pan on low to medium-low heat for a few minutes before putting oil in the pot, and then letting the oil heat for a few minutes until it begins to smoke.

Stainless steel is much easier to clean than either hard-anodized aluminum or copper. Getting it clean enough to use is a breeze, although personally, I insist on scrouring it until it shines like new simply because I like this pot so much.

Oh, and if you regularly cook for more than 1-2 people, you'll need a bigger version of this pot. I rarely do, and even so, I find this pot to be a little bit on the small side.