Kitchen Reviews

This is a lid. It fits All-Clad's six inch pots perfectly. It's shiny. It holds things inside the pot. The handle can get hot after a while, so be careful. The handle is nicely shaped and is easily held with two fingers. It's shiny. It's just a lid. Though if you didn't have a lid your sauce or whatnot might splatter across your stovetop, and wouldn't that be messy? Yay lids!

How exciting can a lid be? When it's All-Clad, it's always exciting.

Having cooked for almost 40 years, I can assure you that there is no better cookware than All-Clad. Beautiful, durable and efficient. Anyone thinking that food will stick to a stainless pan has either not tried All-Clad or is using faulty technique. Preheat the pan, lightly oil and it is better than any other product. The best.

Both the 6 and 8 quart stockpots are must haves for your All Clad cookware collection. The 6 is great for sauce, a pound of lasagna or rigatoni, soup or stew and the 8 quart is a must have for my favorite meatballs that I cook in my sauce with sausage and steak. At first I didn't think I would need both but now that I do I can imagine doing all the Italian cooking that I do with out them. I can get my sauce and meatballs cooking in the 8 quart and start boiling lasagna noodles in the 6 quart. I love them both.

These pans are made very well, heat evenly, are very easy to clean and are designed to last. All Clad cookware is one of the most expensive lines around and it is worth every penny, it really is lifetime cookware (backed by a lifetime warranty). This pan is a definite must have. Very, very highly recommended! A+++!...

Nothing tastes better on a blustery winter's day than a steaming bowl of homemade soup or stew. And, nothing is better to prepare it in than this All-Clad Stockpot.

It seems that a stockpot is one kitchen item that never wears out, so I'd been making do with what we had. But, when I was fortunate enough to be gifted with this stockpot from All-Clad I couldn't believe the difference!

It has a thick conductive base that spreads the heat evenly, not just where the burner might hit it. And, it has solid stainless steel walls that keep the heat in. The lid fits snugly, and it simmers away for hours emitting the most delicious aromas.

The brushed exterior gives it a great look, and it is made to conform to All-Clad's estimable high standards. Soup's on!

The Skinny:
I bought this piece for my wife, who'd been wanting a nice set of "formal" cookware. I have to say, the set is beautiful.

The Good:
Each piece has a solid, good weight and from what I can tell, the cooking is pretty even. They're almost like art pieces - we were scared to use them at first, cause we wanted to keep them in their "new"-ish glory for a while...

The Okay:
To be completely honest, you're probably gonna do just as well with imitation stainless pieces like emeril-ware or something from cuisinart, etc. However, it's the difference between name brand and imitation.

Clean up, of course, is a little trickier than with the traditional non-stick. If you get this set assuming it'll be an easy clean up job, you're diluding yourself - no matter what everyone else says.

The Ugly:
The only downside to this set, aside from lacking one extra lid, is that the fry pan is pretty useless. It's really too small to be of any use besides maybe cooking an omelette for one. I knew, going in, it was smallest piece in the set, but it's a lot smaller than I expected. That's why I gave this set a 4/5 instead of it's full 5.

I used to blame my lack of cooking in part on the fact that I had a terrible apartment kitchen with no counter space.

Well, that much is partially true, but after I received this set for my birthday one year, I realized it was also the pots I was using. And that with the right equipment, cooking is truly a joy.

I had an old set of hand-me-down Revereware. Competent enough, but their age was showing... and when it took me two hours to boil potatoes in the big pot (and they still didn't get completely done!) I was ready to throw them all out the window. Enter All Clad.

All Clad is not nonstick, and you do have to take care of it (although I do put mine in the dishwasher) but the shine is enough that you won't have much trouble if you clean up (or at least soak) immediately. Don't let it sit -- I'm still scrubbing the remains of some soy sausages from my skillet! (Although perhaps I shouldn't have cooked those in the first place.)

They have a solid aluminum core, which definitely makes them heat evenly. They also heat fast! As as example, when I first got my set, I whipped out the saute pan (by far my favorite piece of cookware) and added a little olive oil. I turned the stove on medium. I walked out of the room for about three minutes. When I came back in, I was going to add my chicken. The chicken sizzled... enough that I turned the heat down to medium low, even low. You don't need to cook above medium heat in these pans, because they retain heat so incredibly well. I literally had to relearn how to cook, because of how I'd gotten used to cooking in my old pans! As another example, when using one of my mom's All Clad pots while poaching fruit for a Christmas dessert, it retained heat so well that I kept accidentally turning her gas stove off, trying to get the heat low enough to keep it at a very bare simmer. I ended up settling for a rather bubbly simmer instead.

I can't say enough good things about these pots. They're wonderful. In fact, I only have two complaints. One, the lids, which are also stainless steel, get very hot and since they're not steel, they're not see through, either, which I rather miss. And two, the fry pan, as others have mentioned, is so small as to be almost useless, but it is very good for cooking very small things, like a fried egg, or a few sausages for one.

That said though, this is an excellent starter kit and gives you some real basics. If you're looking to just start out with a few good pieces, get it. You'll use the small 2-quart saucepan and 3-quart saute pan all the time!

And then you'll add to it, as I plan to. Enjoying cooking again is definitely worth it.

This set is a great way to get a few basic cookware pieces, however, once you start cooking with this truly outstanding cookware, you'll want to buy more. Over the years, I have spent hundreds of dollars on another well-known commercial cookware brand, but All-Clad is far superior. The stainless looks great and is a breeze to care for. The handles stay comfortable and the pots are really well-balanced, making them very easy to handle. They heat evenly and cook uniformly, even over low and medium heat. I am very pleased with All-Clad's performance on my radiant cooktop. I would recommend this line of cookware to anyone interested in quality and performance. Well worth every penny!

I investigated all the mixing bowls at local stores and on-line, and the All Clad ones are the best. 1.) Many other bowls roll the top lip over to increase strength. Unfortunately (as with my old bowls), water and other grime collects or dribbles in the rolled lip. All Clad bolws have an edge that is flat and doesn't do this. They use thicker material for strength. 2.) The All Clad bowls have a handle attached. This is so much better for beating, whisking, etc., since you get a good grip on the bowl. 3.) The All Clad bowls are highly polished which makes them easier to clean, and you could even serve in them since they look nice. 4.) The All Clad bowls have a nice shape. Others are too shallow so stuff slops out when mixing or are too conical not allowing you to mix. These bowls are nicely shaped like a half-circle.

So why only only 4 stars? Look at the price. For the price of one All Clad bowl, you can buy a whole set (or two) of other brands. I plan on giving these to my grandchildren.

The 5Qt is big enough to use for any kind of batter/pastry and wide-enough at the bottom for French toast. Finally, it doesn't look like they do, but they do stack/nest just like other bowls despite the handles.

These are the best mixing bowls 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. They do not have any rubber on the bottom and I prefer them this way. I think the rubber bottoms are bacteria collectors and shorten the lifetime of the bowl. I have an oxo rubber bottom mixing bowl that I never use, I actually store my hand mixer and attachments in it.
The bases of the All Clad mixing bowls are a good size and there is no danger that anything could tip over, that is unless you tip it over yourself! They are also very, very easy to clean and they nest together perfectly to save space. I am also planning to add the 1-quart size to my collection soon. Top quality and excellent design! Once you use these bowls you will not want to use any others! If you are considering this bowl, check out the 3-bowl set, it is a great value! Highly recommended!

Although I am not a small man, when I came face to face with the 6-quart saute pan on a friend's huge Wolf stove, I felt small. Very small. And weak. While I can easily saute in my own medium-weight 10 inch saute pan, the All-Clad 6-Quart pan requires two hands just to move; it took a deep breath and concentration to actually saute (which means "to jump" in French, and refers to the way you shake the ingredients to cook them evenly). The 6-quart saute pan is so wide that even on the Wolf, it crowded surrounding burners. So don't plan on getting four of these and cooking for an army on a civilian stove; you'll be lucky if it doesn't obstruct all your burners if it's centered on one.

On the plus side, the beauty of a 6-quart 13.5" pan is that you get about 65% more surface area than with a 4 quart 10.5" pan because it's the square of the radius that determines the area and 13.5*13.5=182, whereas 10.5*10.5=110. The quantity that can be cooked at once is limited by surface area if you don't want to crowd veggies or meat, which steams them rather than browning them, resulting in unbrowned meat, soggy mushrooms, etc.

Like other All-Clad stainless, the 6 quart saute pan is not only gorgeous, it's engineered to withstand anything you and your kitchen are likely to throw at it. As Anthony Bourdain so aptly put it in "Kitchen Confidential", there should be no doubt as to which one will dent if your pan hits your head. Unlike All-Clad's impractical Master-Chef and Copper-Chef lines, the stainless ones can be scoured and tossed in the dishwasher without damage. Though do be careful of doing things like heating salt by itself, which can pit stainless.

In conclusion, if you have Popeye arms and a Donald Trump stove, and you cook in volume, this is for you. For the rest of us, the 10 1/2 inch 3 quart or 4 quart models will be more practical. We can always use more than one pan.

I am taking a culinary arts class here at school and found this saute pan very easy to use and clean. I used it everytime to cook meat and the meat came out delicious.

How do you pan fry 6 thick Rib Eye Steaks at the same time so as not to miss a minute of the Academy Awards? You do them in this 6 quart saute pan. That way your time away from your guests and the TV are kept to a minimum.
Fire the burner up to super high, pour in a bit of Peanut oil and wait till the smoke begins, throw in the steaks, put on the lid, brown for approx 3 minutes on each side and finish off in a hot oven for 15 minutes. De-glaze the pan with some good Pinot Noir, add butter, salt and pepper for a quick sauce.
It's a snap to pan fry in this manner in these pans because of the superior heat distribution: no hot or cold spots...even heat throughout.
Another great thing about the All-Clad Stainless line is that clean up is very easy: accomplished with some hot water, soap and a sponge.

This cookware is some of the best out there. I know this from knowing Chefs that use it as well as myself. I am just starting my collection, and bought the 7.5 inch fry pan and it is great for certain things but not for eggs. I am going to try an All-Clad non stick for my various egg dishes as they will not stick. The fry pan will stick with eggs without fail. A little hint on a review I read, if you get any blueish/discoleration at any time, do not put it in the dishwasher thinking it will get all of the blue out of it. If your cookware turns blue, it is generally from high heat or boiling water, etc. Go to the grocery and get either a can of Barkeepers Friend or Cameo cleanser. It is non abrasive and if you put a little water and form a paste, it cleans stainless steel anything up like new. Do not use it on the outer surface of your cookware as it can dull the shiny finish of All-Clad. Just a thought to help frustrated people keep their cookware nice and make it last for a long time.All-Clad is highly respectable cookware.

PS: Know I do not work for either of the two names mentioned above.(lol)

I used to work in a kitchen Store. We sold alot of All-Clad. It's the best quality cookware on the planet. It's super heavy duty and will last forever. It is definitely worth the price. I love the fact that they are hand crafted in the USA. The 7 1/2 inch fry pan is perfect for single serve saute, grilled cheese or whatever you want to cook. The pan conducts heat really well so I recommend cooking on a lower heat for things like eggs and grilled grilled cheese. On the stainless steel surface(like all s/s pans) you might want a little oil because some things can stick. This makes an excellent gift and Amazons price is incredible! I recommend this to all cooks

Anyone looking at this product should go ahead and buy it. There's just no easier way to check out all-clad's line of stainless pans. They work great, they look great, and they will be around long after you pass on. No, they're not as easy to clean as nonstick pans, and anyone saying otherwise has one on auction at Amazon or Ebay. However, use oil (which I do even with nonstick for flavor), and don't let them sit overnight full of melted sugar, and you won't have a problem. Also, buy some of all clads recommended cleaner, Bar Keeper's friend. It works like magic to take off the stuck on gunk.
Thanks for reading

I own this pan it appears to be a chefs pan so I bought it. Too bad I bought from a rival company called henckels clad cookware that looks exactly like this one but costs 10 times less money...

All-clad is fantastic. I own some cheaper brands, and I promise they don't compare. If you are a serious cook, you'll be able to tell a big difference in the heat distribution over a gas or electric burner. You can heat milk on medium high and it won't burn! You won't regret it. Try the 1-quart sauce pan ... you'll be hooked.