Kitchen Reviews

The high sides on this pot make it great! perfect pot for sauces, oatmeal, etc.

Wonderful -- great conductivity of heat and most easy to clean. Perfect for soup after cooking a capon, goose or turkey -- or a few chickens for that matter. Freeze the bones and enjoy this perfect pot.

For 32 years I had been buying, and throwing away, pots and pans which had been purchased on sale. It was what I thought I could afford. Why spend money on "good" housewares? It was only for cooking, right? Wrong...

I sigh when I think of the dinners spoiled because the pots didn't heat evenly or burned the food, as well as the hours wasted cleaning charred food from the bottom of once-shiny metal pots. The $ spent on the discards could have bought one piece of quality cookware which I would probably still own today. They were no bargain if I had to throw them away.

Such waste could have been avoided had someone told me about All Clad. This particular pot is used every night of the week. It heats evenly, food doesn't stick to it, and looks brand new after cleaning. An important factor is that the product is made in the USA, and not in China. American companies need our support so I am willing to pay a higher price for quality. My wish list for any occasion includes only a piece of All Clad.

Great, solid pan. I use it almost everyday and couldn't be happier with it. Clean-up is a breeze with the non-stick interior. The handle truly does stay cool on the stovetop.

This is the first piece of cookware I received for a wedding present, and it's the one I turn to again and again. I can't praise this pan highly enough. The whole Master Chef line is fantastic.

For some reason, AllClad set the angle of the handle much shallower than on their other pots and pans--the angle is similar to a fry pan. When you lift the pan off the stove, the rim of the pan does not remain level. This is especially annoying if you are working with this pan alongside several pots. A minor detail perhaps. Otherwise, an excellent pan, great for cooking rice and reducing sauces.

I have owned this pan from the Stainless collection for about 5 years now - absolutely love it! Factors I like about it are:

- I can use any shape whisk in it because of the slope of the sides - even balloon whisks reach all the corners (of which there are none). This is what pursuaded me to buy this pan in the first place, and it has not disappointed!

- The food heats up quickly and evenly (I use it to make alot of either puddings or sauces).

- I have yet to burn anything in it so badly that it will discolor or permanently stain it.

I realize this may seem like an expensive pan...I am still trying to persuade myself that I want to spend this much money on other pots...but this pot has been worth every penny, and I am reminded of it every time I use it again. I have an 8-inch pan from the Master Chef collection, and it is also excellent - so I can highly recommend it!

My mom bought me this pan for Christmas a few years ago and I absolutely hate it. It's the worst pan I've ever owned. Food sticks to it no matter how much oil or how low of heat I cook on. It is not balanced properly and I find it difficult to manage when full of food. The handle is too narrow and it makes it so you can't lift the pan with one hand. My husband used it the other night and ended up bruising his hand with the handle. Because the handle is hollowed out in the middle, all of the pressure is on the two points of contact that meet the hand. He can't even use his hand today. This pan went out in today's garbage. I wish my mom had saved her money.

Of the top 5 pans that no kitchen should be with out, the ALL-Clad MC2 saute pan is tied for number one in my book. Not only does the Master Chef 2 line cook better then ALL-Clad's "bread and butter" stainless line, it's also less expensive. Sauteing, shallow frying, poaching, steaming, you name it this pan can do it. I'm not a big fan of buying cookware sets, and that's why i purchased this pan seperately and paid the price, but its worth every penny. Cooking in this saute pan produces an incredible "fond" (little bits of food particles), that when deglazed, produce an extraordinary pan sauce. This is something I would NEVER want to cook without. In fact, I plan on willing it to my children so they can have the same enjoyment that I have had.

This pan is great! I use it on an almost daily basis for sauces, stir fry, and the like. High sides keep the sauce in the pan and off the stovetop. Cleans easily. This pan and the 6 quart saute pan are the two pans I use the most.

I have a set of All Clad cookware and I really do think its top notch. The downside to this pan is not having non-stick. If you preheat on low and use ample oil, its fine. The problem occurs when someone pre-heats on medium-high heat, like my husband so often does. The pan discolors and to clean it you must boil vinegar water in it for several minutes. It was a little too much work for me --I prefer the non-stick. ~ Mary

I had problems with sticking as well, until I read the instructions from All-Clad. Since the cookware conducts heats so well, you should never (or rarely) set the burner hotter than Medium (5 on a scale of 1-10). This works like a champ and its still extremely hot.

Also Bar Keepers Helper does a great job of removing the stains.