As I get more comfortable with my skill level in the kitchen I find myself wanting better gear. That is what initially got me interested in All Clad products. Not just because they’re a professional product that seems quite expensive, but because I’ve found when it comes to discount cookware sets, you get what you pay for. So, these should be great, right?
Throughout my quest to find some REAL pots and pans to replace my current ones, I learned a lot about the All Clad cookware and thought I’d put it all in one place. So, read on and get to know your All Clad pots!
best cookware pots
While trying to find out which pots and pans were the best, All Clad sets were definitely at the top of the list. That part was easy! The problem for me was that they have many different collections to choose from. Part of finding out what made an All Clad saute pan “the best” was to discover what made it the best to me.
The most basic problem to look at is how well cookware handles conductivity and heat dispersion. With discount cookware the heat might not spread evenly, creating hot spots. That hot spot will cook food faster than the not-hot-spot…and that means gross food. I don’t like gross food, do you? Luckily all of the All Clad cookware sets tackle this problem head on.
all clad cooking pots
Stick with me here, this will sound a little technical. The easy way to describe it is that each All Clad cookware collection is created by layering a combination of different metals. Stainless steel, aluminum and copper are the three metals of choice.
Stainless steel is almost always the top layer, which makes it the cooking surface. I like this because it is easy to clean, and you can put a little more elbow grease into it than teflon coated pans. Stainless steel is also used in some lines on the bottom layer or inner layers. It is safe to say every set they have is an All Clad stainless steel cookware set, because it is the one metal used throughout. Wondering “what is stainless steel made of?” I cover that with a little more depth in my 18/10 flatware article.
All Clad LTD2
All Clad MC2
Aluminum is mostly used as a core metal layer in any All Clad set that uses it, unless it goes through a special treatment process, like the outside layer of the MC2 and LTD2 collections. It is a very good metal for conducting and dispersing heat, and it is very light in comparison to the others. I use a pot rack attached to the ceiling, and I worry about the potential weight of too many solid pots and pans. There is only one metal used in the All Clad pots and pans that conducts heat better.
Copper.
all clad copper core pots
When it comes to spreading heat around, copper is the metal for the job. It is heavier than aluminium however, so there is the trade off. It might not seem like that big of a difference with a smaller pot or pan, but if you’re looking to use an All Clad 6 quart saute pan, you could end up feeling the burn in your biceps.
In the end, I feel like a good even spread of heat wins out over weight. Looks like it’s time to stress test my pot rack!
all clad pots and pans reviews
Tying back into the start of this journey, “How do I find the best cookware pots?” I relied on a lot of feedback and reviews. I couldn’t just go by price. Sure, it would be nice to find some secret source of discount All Clad cookware sets, but I’m at the point where I’m willing to pay for quality rather than wait for that All Clad discount.
One great thing is that most of their lines have an interior of stainless steel or anodized aluminum. As long as they’re not Teflon, they’re safe to use a set of stainless steel All Clad utensils with.
Keeping in mind all we’ve covered, the types of metals and their combined effects on cooking food, I looked at a couple more things.
can all clad pots go oven
This was an important question for me. I know the cookware can take the heat from the gas range, but what if I’m getting creative and want to throw together something in an All Clad 4 Qt. soup pot, then broil it? The lower level (for All Clad) LTD non-stick cookware was the only thing I could really find a “don’t broil” warning for.
And besides, this cookware is quite literally “all clad.” Their creation process clads one type of metal with another to form a better and stronger cook pot or pan. There isn’t any plastic or wood to potentially melt or catch fire.
cleaning all clad pots pans
At the end of the day, or the meal, there is one thing that needs to happen: washing. I’ve had several teflon pots and pans bid farewell to their cooking existence as I end up scrubbing their teflon away.
Although All Clad recommends using a cleaning powder (Bar Keepers Friend) to get off any caked on food, they also make mention that the stainless steel (interior and exterior) is dishwasher safe. Easy choice!
In the end, I set my goals on the All Clad Copper-Core line. Copper on the inside (dare I say, the core) for a nice, even heat, and Stainless on the inside and outside for an easy post-cook clean. Although, if I’m using an All Clad stainless steel 12 Qt. multi-pot, it is going to get a solo ride in the dishwasher.
You’ll have to forgive my ignorance here because, admittedly, I am not a professional or even a Food Network devotee. I do, however, have an interest in making educated purchases, hence the following observations/questions:
For starters, I can understand the difference in paying for an all-metal motor in a high-end mixer over some bargain-priced variety lacking in power or with the potential for plastic gears to strip — but what’s up with paying a premium for cookware?
Where is All-Clad made? I can expect to pay a higher price for higher labor costs associated with First World manufacturing. At the same time, so much of what we buy today is coming out of the Third World. And I’m noticing, too, that while many stainless steel cookware sets in a variety of price ranges carried the 18/10 designation, many of the newer sets made today do not. I have read stories of such cookware pitting, staining and generally not being up to par with what was manufactured in previous years. To the best of your knowledge has All-Clad undergone similar changes?
The second aspect of my question is this: Assuming all other factors are equal between competing SS cookware brands:
High-grade stainless steel construction (18/10);
Copper
Aluminum
Rivets are aluminum (with steel caps to buffer the aluminum rivets on the inside as I typically observe).
We nevertheless are left with the reality that:
1) There are no moving parts.
2) The science of conductivity is very basic.
My conclusion is that most of the variables in cookware will center around the machining (wielding and manufacturing processes).
This begs the question: How much of the price represents brand (reputation) vs. value (actual structural and functional improvements over competitors)?
Finally, I would like to point out something that I don’t see discussed much in conjunction with the merits of various types of cookware: the range itself. I grew up using an O’Keef & Merit chrome beauty with heavy cast iron burners (they are sold for thousands of dollars today but were common in the 1950s). I’ve looked at what would be considered high-end ranges today, and they simply do not compare in quality. My assumption is this: Inferior equipment (in this case burners on a range) = poor conductivity from the flame to the pot. The inference I draw is that you can have the best cookware in the world but if it isn’t sitting on the ideal range its benefits will be blunted, if not negated.
I am not an engineer by any means. However, it would seem that there are more engineering variables impacting the cooking experience in the range than there are in the (comparative) simplicity of cookware. Would I be right, if forced to choose, to invest in a premium range vs. premium-priced cookware?
Hey There Rance,
Thanks for the info, I am looking for a silicone handle cover for the handles of my All-Clad pots and lids. They get too hot during use and it is inconvenient to have to use a potholder. I have the 3qt saucepan and the 12″ saute pan, both with lids. The handle that gets too hot is on the lid and the small helper handle on the pot.
Regards