@Any One It *is* "some." I didn't say "hardly anyone" or "a minority." But Amazon reviews are mostly written by people whose opinions on cookware I wouldn't pay much attention to anyway.
@Any One That's exactly the point: I don't know them. They're a bunch of people who's qualifications are unknown, and so I don't pay much attention to them. Unlike ATK reviewers and the many professional chefs who's opinions I DO pay attention to. And based on your comments, it is YOU who is the ignorant one.
Tramontina and Cook's Standard make comparable frying pans at much lower prices. The cook's standard does lack the nice slope for flipping stuff, but it has better heat distribution / retention. There are trade offs. I'm not sold on clad for a sauce pan yet.
I’m slowly adding to my cooking collection and just purchased the All Clad 4qt D5 version. I’ve owned the 5qt steamer for a while and can’t live without it since I steam veggies quite regularly.
This is one of my new favorite series. You really take the "test" in ATK to heart. I love the creative ways you think to test things that you care about, no matter how silly they may sound.
My wife got me a large set of the Allclad D5 pots and pans for Christmas. The best set of cookware I have ever had, wish we would of got these years ago.
I would like to see you test two of the newcomers to high end pots and pans. 360 cookware and Maiden cookware seem to be well made and work well, but I would like to see them tested by ATK.
I love my old Revere Ware sauce pans. I traded some guy some Uhaul cardboard boxes for them, and I'll keep them forever. They work great and are easy to clean. They are also usually available for a few dollars at Salvation Army or Goodwill. Score!
The curved handle on those saucepans also serves as a great place to temporarily hold a stirring spoon (just be sure that it isn't flammable, or keep a close eye on it).
I'm fully unsurprised by the high rating of the AllClad... I bought myself a 10piece set when I graduated from culinary school 17 years ago, and after years of daily use and abuse they still look and perform amazingly... super functional, oven safe, and they last forever
@@bl6973 There's no secret to any of this stuff. They have been making superb cooking equipment since about 1978. When I say "they" I mean the entire industry has the technology to make excellent stuff. Whether they choose to or not is another matter.
jack p - I certainly guessed that too. Same happened with Stainless frying pan reviews. In neither case were products from Demeyere's "Atlantis" line included. I own both All-Clad and Demeyere. Across the board (with the exception of weight**) in terms of the metrics discussed, as related to use in the cooking process, the Demeyere product is far superior. **Note that All-Clad makes some weighty pans too ( coupled with a handle that hurts). Suggestion: Include the functionally superior product, note the weight issue, and let the person who likes to create well prepared food dishes judge the weight. If not, how are you helping. (reminder: The Blu Skillet Ironware pan you included in your test of carbon steel pans was weighty and and the price gap much larger. (All-Clad is now made in China and not particularly inexpensive)
Great points mentioned. Many of which most home cooks would probably never have thought of (e.g. handle shape...can you hold onto the pot empty/or not and not have it start to slip?). Many of us knew about the heat conduction properties of metals Didn't think about "glass lids" and how you wouldn't be able to see what you're cooking when it steams up. You notice this AFTER you get y our cookery home. :) Black coloured inside. Something else we don't think about. Even with a light above it it's still not as easy to see as a stainless steel interior or a light enamel colour (Dutch Ovens...Le Cruset, Staub). Like to see ATK do a head to head...All-Clad Tri-ply VS Mauviel copper exterior. QUESTION: Is it bad to put any pot and pan in the dishwasher? Carbon Steel cookware? 3-ply SS? I'm guessing enamel coated Dutch ovens are okay? Kitchen knives--many are rated "dishwasher safe" but most "experts" still advise against it...
I'm always like "I know where this is going" but I really wanna see you abusing those crappy cookware pieces and give all the honor to lovely All Clad!
My All-Clad pans are the best purchase ever, 20+ years now and they look brand new and perform excellent. No other ‘ply’ pans have the highest level of pure aluminum core, allowing them to heat more evenly, faster than any other manufacturer. I’ve never regretted one All-Clad purchase.
We assembled a set piece by piece in our older adult years. I wish I had this cookware long ago. Can not tell you how many cookware sets we've had. I told my daughter to keep them forever when I pass away. Lol. Love All Clad!!!!
you guys should rate paper towels! not just for cleaning up but for cooking (like draining oil from fried foods). I know it's weird, but you guys rated plastic bags before xD
I actually love terry cloth "unpaper" towels for reducing kitchen waste and not having to keep buying new ones! They're not perfect (some hold onto grease a bit, and you do have to wash them) but they're not an option most people consider :)
ninuxy hello, Ihe samethe department store pots, are a good buy, but depending what you cook, as it reaches the id, just over the cooking service, TENDS TO BURN, n ou REALIZE why good pots cost more ! Cheers From N🇺🇸🇺🇸🇺🇸🇺🇸🇼🇫
My friends think I'm nuts for having this logic. Like my couch. Bought a Lazy Boy for $1,600 versus the $400 Ashely Furniture or Ikea couches my friends buy. They think I'm crazy. Well I've had my couch 5 years and the cushions are still firm and comfortable, and fabric is in great shape. My friend's couch cushions are completely beat down and uncomfortable. The fabric in terrible shape after just a few years. The couches look like something you would have had in college. Same goes for other things I've bought like kitchen knives.
I own the Cuisinart 4-qt pan that is their second choice. I've had it for more than six years and it has held up very well. I don't know if they still sell it though.
I wish all-clad made their lid handles cool-touch. Seems like it would be easy by drilling a hole or two in the vertical legs of the handle creating a heat choke (I might try that on one of my lids)
I wish ATK would re-do this test given its age. All Clad always wins - I get that, but some of us can justify the cost. There are so many new players in the cookware space - would be great to have an updated test that includes some of them.
My father always jokes that if a pot costs that much, the food must taste better than when prepared in a cheap pot. I've been using the Emeril branded Tr-Ply stainless pots for a while and they seem to work well. I do have some small All-Clad pots and fry pans but very seldom use them. The sauce pans did not come with lids nor did the small fry pans. Perhaps because of the small sizes.
As I could afford it I have replace all my cookware with Allclad. On special occasions I buy Allclad as birthday presents etc for close family members. My great grandchildren will cook with these pots.,they are that good.
Wow, so many valid points. Never thought so much in detail, because I just picked the right kind, without realizing. But good to know what to look for next time
Sometime in the last couple of years the All-Clad saucepan went up from $180 to $233. At that price I might as well drop the $350 for a 7.25 quart Le Creuset enameled cast iron dutch oven. Both are super expensive, but from what I've read, the dutch oven can do basically anything that the saucepan will do. It's just a lot heavier and I think even more versatile. If you were going to choose one or the other, which would you choose?
I went with a 85 dollar enameled lodge dutch oven an it cooks awesome for me. I wanted the Le Creuset also but couldn't justify the price. 4 years late I know. But I'll still have some all clad d3s for normal cooking over anything else.
Could you please review copper cookware? From high end brands such as Ruffoni, Mauviel and Matfer bourgeat, to other lower end brands and give tips on what to look out for when purchasing?
I've had all-clad for years and cooking wise they are great. But man sometimes I hate those handles. Sure it is great when you need to turn it. However their larger pans can cause it to dig into your hand due to the weight.
That glass lid image you showed with the water stuck within the knob assembly really caught my eye. I wish everyone, including manufacturers, would realize a solid metal lid is really the best option.
I have pots with that EXACT problem (ceramic coated ones) - they were a gift which was lovely, and on sale, but they're terrible. Chipped and damaged, no longer non-stick, the lid handles broke, you can't put them in the oven, and the space between the glass and the handle gets watery and gunky. Highly disappointed that after 4 years of casual home use I wouldn't even donate them to a thrift store in this state. Glass lids are gorgeous....but the tradeoff isn't worth it. Especially not with breakable plastic handles (my most-used lid no longer has a handle so I pick it up with oven mitts).
It's more durable, but not better. I swap out my 10 inch all clad lid with my glass kitchenaid lid all of the time. It all depends on what you're cooking. Even Gordon Ramsay likes glass lids better for home cooks
I value your recommendations and always take them into account when making purchasing decisions, but a lot are no longer relevant. It would be so helpful if you could mention that this pan can be used on an induction range and whether there are better alternatives for that use. With induction ranges becoming more popular it will be so helpful, where appropriate, to include this information.
All clad’s going to win, almost every time. Must admit I’m a Henckels man, mainly because I don’t like rivets sticking through my pans. Berndes is pretty good on that score but I’ve had one of their pans warp on me after I let it burn dry.
I am surprised that my Lagostina 3ply stainless was not in your testing group. Got it on a half price sale at Canadian Tire many years ago and I would put it up against my All-clad pans easily. See through glass is a bonus as it quickly drips off and allows you to see the cooking going on. Even on a half price sale the 8pc set cost me $350CDN but first time I used it I was hooked. The set must be at least 10yrs old now but I would not use anything else. I cook for my wife and I pretty much every day and it is a delight to use. I have replaced my clad bottom frypans with Allclad D3 10 and 12in and am truly a happy cook.
A wide sauté pan or large stockpot won’t burn because the intense heat won’t reach the edge of the disc but you still get good even heat. Pay the extra for fully clad on smaller diameter pans where the sides get real hot.
I never ever thought I would say this but the All-Clad set at $599 is a Best buy. Number one it's all clad but number two you get the eight quart dutch oven which costs over $350 alone! I think I will be getting a set of all clad. I am getting older and I don't cook as much as I used to but I wonder if some of that is due to my pots and pans because I have horrible nerve damage in my hands. So most of my pots and pans are either too heavy or not easy to handle. I have no living family and no close friends so nobody to pass my things down to but that doesn't matter once I'm gone does it.
I have seen quite a few of these reviews and I know before its even started that the All-Clad will be the top choice, I can't remember a review whereby they haven't said something else was better!
I went to buy All-Clad but the handles were horribly uncomfortable and I expected them to be worse when food was added. I bought Calphalon five-ply and they are great.
It would have been nice if you tested the handle style commonly used in Europe: short double handles rather than one, long handle. The style of Fissler, for example. This style makes a lot of sense to me, both from an economy of storage space (stacking and putting side-by-side, and for not clumsily holding a bunch of heavy, sloshing liquid out in front of you with one hand in a long handle. Maybe this has something to do with most U.S. kitchens using gas ranges rather than induction and wanting to have a handle that's cooler. I can't think of a single other advantage.
I bought my saucepan from walmart by this brand called Grand Gourmet, at about 45$ That is one of the best kitchen utensils that I have to date. Burned food really bad, couple of times and I still could clean it and restore the pot.
I would love to have an All-Clad set but $$$. About 5 years ago I bought a Cuisinart multi clad set. I loved it so much I bought a second set. At less that $220 for a 12 piece set on Amazon. It was cheaper to buy the set than a few extra pots. You'll love the no drip edges. Seriously - no drip! Yes not non-stick but I have no issue with food sticking or cleaning. You just have to know how to use stainless steal pans. This is true with the All Clad also. Cuisinart MCP-12N Multiclad Pro.
I dont like the all clad handle. Yes it seems useful its shaped that way for a saucepan but when im trying to toss food in a skillet its almost impossible to grab comfortably
Bottom live, save up and buy the All Clad. I own a 7 piece set. I got them on clearance for $375 a few years back. I am the only person permitted to use them.
Love this video! My kids bought me an all clad D5 set for Christmas and I have to decide if I want to keep that or swap for the D3. Currently the D5 set is pricing out lower than the D3 (Williams Sonoma) and I have to decide before my exchange window closes. Any suggestions between D5 and D3?
@America’s Test Kitchen, have you tested any of the “Made in Cookware”. They are supposedly all made in the USA and claim to be premium cookware for lower price because of their direct-to-consumer sales model. They are very intriguing to me as a young person who enjoys to cook. The all clad is tempting but outfitting whole kitchen with all clad is a bit pricey. If y’all haven’t gone over them, perhaps you know of someone who has?
HI Lisa, hope you have been well. In my option, you are by far one of the most trusted employees of Test Kitchen. Thank you for all your hard work. I love cooking for my family and I value your professional insights. This test was conducted in 2017, has Test Kitchen found a better option than your "Winning Lager Saucepan" for 2024? The one you recomed is currently not available on Amazon and they are not sure when it will become available. Thank for any updates you may have.
Interesting to see how different companies specialties show, La creusets saucepan was lacking but they make the best dutch oven around, All-clad makes the best stainless steel cookware in the biz but their nonstick cookware tends to have pretty bad reviews. The best kitchen sets come from a combination from multiple places.
Try demeyere controlinduc note the lack of rivets and excellent french style handles. All clad and kitchenaid mixers win because they have a deal with shows to promote them (grey advertising) remember how all computers in films were apple and then sony?
they didn't mention anything about cleaning. The times I've had to clean a stainless pan following, say scrambled eggs or similar sticky item has been awful. the All-clad is the bomb, but sometimes one needs non-stick..
Wow, I came here to say just that. They are great, and you can find them for a few bucks at Salvation Army or Goodwill. Anyway... if you buy new pans... they're 'used pans' after the first time you cook with them.
I had mine for almost thirty years but the copper wore too thin and my food started burning. Got rid of them and now have All Clad copper core. I still use the stock pots and double boiler because they work fine. Loved that set but the difference in even heating is more than noticeable.
Well, I'm pretty happy myself with the set of Bakelite-handle Vollrath Lo-Heat pans that my long-dead mother inherited from her mom in about... 1960 or so? Across the entire set, we have had one Panhandle break in 60 years.
If you're looking to buy any kitchen gadgets or utensils, just always buy OXO Good Grips - their products win about 90% of Test Kitchen ratings, they are well-designed, and last AGES.
My only disappointment is that All Clad changed to a thinner gauge, lighter weight about ten years ago. They honored their lifetime warranty with me. Do NOT USE BARKEEPERS FRIEND IF YOU WANT TO KEEP THE CHROME FINISH. but the new set was lighter and thinner. I definitely noticed.
I have a older set of Wolfgang Puck Stainless steel Cookware. It has held up for over 20 years. When I purchased the complete set new. The advertisement stated that this same exact type cookware used in Wolfgang Puck Restaurant Kitchens. The lids also have held up and they are glass. Do you have any experience with this brand of older cookware? Just curious.
So nice to have an organization that produces such high quality reviews. Thank you for what you do.
Thanks for watching, we're so glad to hear so.
When a reviewer takes knives & other cookware to the MIT Material Sciences lab, I'm a believer.
Finally, a good explanation of why the "uncomfortable" (according to some) handles on the All-Clad pans are actually a good feature.
Yeah, All Clad is garbage. There’s much better options out there.
exactly all clad is a fantastic option!
@Any One It *is* "some." I didn't say "hardly anyone" or "a minority." But Amazon reviews are mostly written by people whose opinions on cookware I wouldn't pay much attention to anyway.
I love the all-clad handles. I find them super comfortable and practical.
@Any One That's exactly the point: I don't know them. They're a bunch of people who's qualifications are unknown, and so I don't pay much attention to them. Unlike ATK reviewers and the many professional chefs who's opinions I DO pay attention to. And based on your comments, it is YOU who is the ignorant one.
How many guessed all-clad would win before clicking the video
i got the 10 and 12 inch skillets, they are sooo nice.
Tramontina and Cook's Standard make comparable frying pans at much lower prices. The cook's standard does lack the nice slope for flipping stuff, but it has better heat distribution / retention. There are trade offs. I'm not sold on clad for a sauce pan yet.
Of course, they sponsor the show and the review didn't disclose it, either.
Miss Foofi
Miss Foofie
Any proof of that they sponsor the show?
I’m slowly adding to my cooking collection and just purchased the All Clad 4qt D5 version. I’ve owned the 5qt steamer for a while and can’t live without it since I steam veggies quite regularly.
This is one of my new favorite series. You really take the "test" in ATK to heart. I love the creative ways you think to test things that you care about, no matter how silly they may sound.
My wife got me a large set of the Allclad D5 pots and pans for Christmas. The best set of cookware I have ever had, wish we would of got these years ago.
Wish you included demeyere! Would love to see a show down between all clad and demeyere.
Love these comparison vids. We’ve owned the All Clad Copper Core set for a number of years now. Performance and durability have been excellent.
I would like to see you test two of the newcomers to high end pots and pans. 360 cookware and Maiden cookware seem to be well made and work well, but I would like to see them tested by ATK.
I love my old Revere Ware sauce pans. I traded some guy some Uhaul cardboard boxes for them, and I'll keep them forever. They work great and are easy to clean. They are also usually available for a few dollars at Salvation Army or Goodwill. Score!
And, they look good too!
The curved handle on those saucepans also serves as a great place to temporarily hold a stirring spoon (just be sure that it isn't flammable, or keep a close eye on it).
I adore your reviews. I wish you would update them.
I'm fully unsurprised by the high rating of the AllClad... I bought myself a 10piece set when I graduated from culinary school 17 years ago, and after years of daily use and abuse they still look and perform amazingly... super functional, oven safe, and they last forever
Good luck with the advertising.
erepsekahs
This isn’t an advertisement. All clad pans are actually good.
@@bl6973 There's no secret to any of this stuff. They have been making superb cooking equipment since about 1978. When I say "they" I mean the entire industry has the technology to make excellent stuff. Whether they choose to or not is another matter.
erepsekahs
Oh I thought you were talking about how the equipment review was an advertisement.
@@bl6973 It is.
I was able to grab a all clad D5 3qt sauce pan for only $50 from a store clearance. probably the best $50 i've ever spent.
I have the Cuisinart, and love it. It's a very good pan.
jack p - I certainly guessed that too. Same happened with Stainless frying pan reviews. In neither case were products from Demeyere's "Atlantis" line included. I own both All-Clad and Demeyere. Across the board (with the exception of weight**) in terms of the metrics discussed, as related to use in the cooking process, the Demeyere product is far superior. **Note that All-Clad makes some weighty pans too ( coupled with a handle that hurts). Suggestion: Include the functionally superior product, note the weight issue, and let the person who likes to create well prepared food dishes judge the weight. If not, how are you helping. (reminder: The Blu Skillet Ironware pan you included in your test of carbon steel pans was weighty and and the price gap much larger. (All-Clad is now made in China and not particularly inexpensive)
No, these all clad pans are still made in America.
If you don't even know that, why are you even commenting on anything???
Great points mentioned. Many of which most home cooks would probably never have thought of (e.g. handle shape...can you hold onto the pot empty/or not and not have it start to slip?). Many of us knew about the heat conduction properties of metals Didn't think about "glass lids" and how you wouldn't be able to see what you're cooking when it steams up. You notice this AFTER you get y our cookery home. :)
Black coloured inside. Something else we don't think about. Even with a light above it it's still not as easy to see as a stainless steel interior or a light enamel colour (Dutch Ovens...Le Cruset, Staub).
Like to see ATK do a head to head...All-Clad Tri-ply VS Mauviel copper exterior.
QUESTION: Is it bad to put any pot and pan in the dishwasher? Carbon Steel cookware? 3-ply SS? I'm guessing enamel coated Dutch ovens are okay?
Kitchen knives--many are rated "dishwasher safe" but most "experts" still advise against it...
This is the first video I could find that mentioned All Clad's handle design as a plus.
I'm always like "I know where this is going" but I really wanna see you abusing those crappy cookware pieces and give all the honor to lovely All Clad!
My All-Clad pans are the best purchase ever, 20+ years now and they look brand new and perform excellent. No other ‘ply’ pans have the highest level of pure aluminum core, allowing them to heat more evenly, faster than any other manufacturer. I’ve never regretted one All-Clad purchase.
I have one piece of All-Clad: 2 qt. Copper Core Saucier & I love it! I need to buy a few other pieces.
You can’t beat All Clad..anywhere! Bought a set for hubby last year, and he loves them!
It is so good to see you Bridget !
I own this in the D5 collection and it’s amazing. Worth every penny.
We assembled a set piece by piece in our older adult years. I wish I had this cookware long ago. Can not tell you how many cookware sets we've had. I told my daughter to keep them forever when I pass away. Lol. Love All Clad!!!!
you guys should rate paper towels! not just for cleaning up but for cooking (like draining oil from fried foods). I know it's weird, but you guys rated plastic bags before xD
We have indeed reviewed paper towels-take a look: cooks.io/2vYvfnn
you guys are awesome!
I actually love terry cloth "unpaper" towels for reducing kitchen waste and not having to keep buying new ones! They're not perfect (some hold onto grease a bit, and you do have to wash them) but they're not an option most people consider :)
Most men already know what paper towels are best from experience, just not the kind you get in a kitchen...
Mardi Gras napkins are good for oil draining fried foods. They don't break apart and napkin prices are usually less expensive than paper towels.
I'm starting to see a pattern with the All-Clad pans and skillets. I'm thinking I should just look for the All-Clad stuff no matter what I need.
9 outta 10 of my purchases are based off ATK reviews. I haven’t been disappointed yet.
Could I interest you in some moon property?
James R Is it recommend by ATK?
Lisa, I love your reviews, thanks! Slowly but surely outfitting my kitchen, and you have helped a ton!
The older I get the more I've come to understand the phrase "Buy once, cry once".
I say buy NICE, buy ONCE ( You get what you paid for ) !
ninuxy hello, Ihe samethe department store pots, are a good buy, but depending what you cook, as it reaches the id, just over the cooking service, TENDS TO BURN, n ou REALIZE why good pots cost more ! Cheers From N🇺🇸🇺🇸🇺🇸🇺🇸🇼🇫
The bitterness of poor quality remains long after the sweetness of low price is forgotten. Always buy the best you can.
My friends think I'm nuts for having this logic. Like my couch. Bought a Lazy Boy for $1,600 versus the $400 Ashely Furniture or Ikea couches my friends buy. They think I'm crazy. Well I've had my couch 5 years and the cushions are still firm and comfortable, and fabric is in great shape. My friend's couch cushions are completely beat down and uncomfortable. The fabric in terrible shape after just a few years. The couches look like something you would have had in college. Same goes for other things I've bought like kitchen knives.
@ninuxy to bad i bought Britannica in 82
Seriously this is one of my favorite TH-cam channels
kaystarlo - Okay.
I own the Cuisinart 4-qt pan that is their second choice. I've had it for more than six years and it has held up very well. I don't know if they still sell it though.
I wish all-clad made their lid handles cool-touch. Seems like it would be easy by drilling a hole or two in the vertical legs of the handle creating a heat choke (I might try that on one of my lids)
Hope there will be reviews for food tongs and silicon basting brushes too.
I found a used kitchen-aid 5-ply clad pan for an amazing $4! Pan is scratched up from whoever owned it last, but it still works damn well.
I wish ATK would re-do this test given its age. All Clad always wins - I get that, but some of us can justify the cost. There are so many new players in the cookware space - would be great to have an updated test that includes some of them.
My father always jokes that if a pot costs that much, the food must taste better than when prepared in a cheap pot. I've been using the Emeril branded Tr-Ply stainless pots for a while and they seem to work well. I do have some small All-Clad pots and fry pans but very seldom use them. The sauce pans did not come with lids nor did the small fry pans. Perhaps because of the small sizes.
bought my first set of all-clad pans over 30 years ago. Still going like day 1.
As I could afford it I have replace all my cookware with Allclad. On special occasions I buy Allclad as birthday presents etc for close family members. My great grandchildren will cook with these pots.,they are that good.
Wow, so many valid points. Never thought so much in detail, because I just picked the right kind, without realizing. But good to know what to look for next time
Sometime in the last couple of years the All-Clad saucepan went up from $180 to $233. At that price I might as well drop the $350 for a 7.25 quart Le Creuset enameled cast iron dutch oven. Both are super expensive, but from what I've read, the dutch oven can do basically anything that the saucepan will do. It's just a lot heavier and I think even more versatile. If you were going to choose one or the other, which would you choose?
I went with a 85 dollar enameled lodge dutch oven an it cooks awesome for me. I wanted the Le Creuset also but couldn't justify the price. 4 years late I know. But I'll still have some all clad d3s for normal cooking over anything else.
Could you please review copper cookware? From high end brands such as Ruffoni, Mauviel and Matfer bourgeat, to other lower end brands and give tips on what to look out for when purchasing?
Thanks for your suggestion! We'll pass it along to the tastings and testings team.
I've had all-clad for years and cooking wise they are great. But man sometimes I hate those handles. Sure it is great when you need to turn it. However their larger pans can cause it to dig into your hand due to the weight.
That glass lid image you showed with the water stuck within the knob assembly really caught my eye. I wish everyone, including manufacturers, would realize a solid metal lid is really the best option.
I have pots with that EXACT problem (ceramic coated ones) - they were a gift which was lovely, and on sale, but they're terrible. Chipped and damaged, no longer non-stick, the lid handles broke, you can't put them in the oven, and the space between the glass and the handle gets watery and gunky. Highly disappointed that after 4 years of casual home use I wouldn't even donate them to a thrift store in this state. Glass lids are gorgeous....but the tradeoff isn't worth it. Especially not with breakable plastic handles (my most-used lid no longer has a handle so I pick it up with oven mitts).
It's more durable, but not better. I swap out my 10 inch all clad lid with my glass kitchenaid lid all of the time. It all depends on what you're cooking. Even Gordon Ramsay likes glass lids better for home cooks
I value your recommendations and always take them into account when making purchasing decisions, but a lot are no longer relevant. It would be so helpful if you could mention that this pan can be used on an induction range and whether there are better alternatives for that use. With induction ranges becoming more popular it will be so helpful, where appropriate, to include this information.
Wow, i learned a lot, this got me deep thinking when I was looking for pots. Now I have a sense of what to look for when buying.
Nice! Thorough testing and precise methodology! Very helpful!
All clad’s going to win, almost every time. Must admit I’m a Henckels man, mainly because I don’t like rivets sticking through my pans. Berndes is pretty good on that score but I’ve had one of their pans warp on me after I let it burn dry.
I am surprised that my Lagostina 3ply stainless was not in your testing group. Got it on a half price sale at Canadian Tire many years ago and I would put it up against my All-clad pans easily. See through glass is a bonus as it quickly drips off and allows you to see the cooking going on. Even on a half price sale the 8pc set cost me $350CDN but first time I used it I was hooked. The set must be at least 10yrs old now but I would not use anything else. I cook for my wife and I pretty much every day and it is a delight to use. I have replaced my clad bottom frypans with Allclad D3 10 and 12in and am truly a happy cook.
A wide sauté pan or large stockpot won’t burn because the intense heat won’t reach the edge of the disc but you still get good even heat.
Pay the extra for fully clad on smaller diameter pans where the sides get real hot.
"Some of these pan handles became *RED HOT!*" Red hot like you, Lisa!
I never ever thought I would say this but the All-Clad set at $599 is a Best buy. Number one it's all clad but number two you get the eight quart dutch oven which costs over $350 alone! I think I will be getting a set of all clad. I am getting older and I don't cook as much as I used to but I wonder if some of that is due to my pots and pans because I have horrible nerve damage in my hands. So most of my pots and pans are either too heavy or not easy to handle. I have no living family and no close friends so nobody to pass my things down to but that doesn't matter once I'm gone does it.
Thank you for reivewing the pan that the common person can afford.
michael stradley Used on eBay, is where I’m currently surely but slowly building my set.
I have seen quite a few of these reviews and I know before its even started that the All-Clad will be the top choice, I can't remember a review whereby they haven't said something else was better!
I went to buy All-Clad but the handles were horribly uncomfortable and I expected them to be worse when food was added. I bought Calphalon five-ply and they are great.
It would have been nice if you tested the handle style commonly used in Europe: short double handles rather than one, long handle. The style of Fissler, for example. This style makes a lot of sense to me, both from an economy of storage space (stacking and putting side-by-side, and for not clumsily holding a bunch of heavy, sloshing liquid out in front of you with one hand in a long handle.
Maybe this has something to do with most U.S. kitchens using gas ranges rather than induction and wanting to have a handle that's cooler. I can't think of a single other advantage.
I bought my saucepan from walmart by this brand called Grand Gourmet, at about 45$ That is one of the best kitchen utensils that I have to date. Burned food really bad, couple of times and I still could clean it and restore the pot.
Cuisenart multi clad stainless steel is amazing in every way. Just the same as all clad in my opinion. Calphalon non stick is another alternative.
Calphalon Tri-ply is also good, and very much like All-Clad but at a much lower price because it's made in China.
I would love to have an All-Clad set but $$$. About 5 years ago I bought a Cuisinart multi clad set. I loved it so much I bought a second set. At less that $220 for a 12 piece set on Amazon. It was cheaper to buy the set than a few extra pots. You'll love the no drip edges. Seriously - no drip! Yes not non-stick but I have no issue with food sticking or cleaning. You just have to know how to use stainless steal pans. This is true with the All Clad also.
Cuisinart MCP-12N Multiclad Pro.
I dont like the all clad handle. Yes it seems useful its shaped that way for a saucepan but when im trying to toss food in a skillet its almost impossible to grab comfortably
Do induction cook tops please
I love all of my All-Clad cookware!
Bottom live, save up and buy the All Clad. I own a 7 piece set. I got them on clearance for $375 a few years back. I am the only person permitted to use them.
Have you thought about making a video on best large stock pots?
Do you test using electric stoves (and ovens) as well as gas? More people cook with electricity in the US.
Why didn't you test the Calaphlon premier stainless steel that is less than half the price the ALL CLAD?
How many concrete steps do you go through in a year? 🤔
I love your attitude. I love the test kitchen
Love this video! My kids bought me an all clad D5 set for Christmas and I have to decide if I want to keep that or swap for the D3. Currently the D5 set is pricing out lower than the D3 (Williams Sonoma) and I have to decide before my exchange window closes. Any suggestions between D5 and D3?
d3 lighter but also the d5 might be to thick!
@America’s Test Kitchen, have you tested any of the “Made in Cookware”. They are supposedly all made in the USA and claim to be premium cookware for lower price because of their direct-to-consumer sales model. They are very intriguing to me as a young person who enjoys to cook. The all clad is tempting but outfitting whole kitchen with all clad is a bit pricey. If y’all haven’t gone over them, perhaps you know of someone who has?
I love the hands movement the guy makes at 5:06
"THIS, is what I want for my 50th birthday."
3:59 -- "Some of these pan handles became red hot!"
Maybe get one at a time. They're expensive.
I wanted to know what you think of the demeyer line of stainless steel pots and pans.
HI Lisa, hope you have been well. In my option, you are by far one of the most trusted employees of Test Kitchen. Thank you for all your hard work. I love cooking for my family and I value your professional insights. This test was conducted in 2017, has Test Kitchen found a better option than your "Winning Lager Saucepan" for 2024? The one you recomed is currently not available on Amazon and they are not sure when it will become available. Thank for any updates you may have.
My AllClad pots don’t clean very easily. Scorch marks seem permanent. I have used variety of cleaning techniques.
Wow, you guys really covered all areas. Nice going & thank you!
Interesting to see how different companies specialties show, La creusets saucepan was lacking but they make the best dutch oven around, All-clad makes the best stainless steel cookware in the biz but their nonstick cookware tends to have pretty bad reviews. The best kitchen sets come from a combination from multiple places.
Wish you would tell us about other brands and why they fail.
I'm curious about the truth ply clad Kirkland set, it it would stand up to the abuse tests.
Try it and find out. If they don't last, return them.
I love all clad, it's well worth the price!
The recommended one doesn't look like it has a pouring lip? Seems odd considering with saucepans I at least tend to pour from them a fair bit
well done! this is how reviews should be done in general! ....especially for cellphones....
Can’t wait until mine arrives!!!
Try demeyere controlinduc note the lack of rivets and excellent french style handles. All clad and kitchenaid mixers win because they have a deal with shows to promote them (grey advertising) remember how all computers in films were apple and then sony?
they didn't mention anything about cleaning. The times I've had to clean a stainless pan following, say scrambled eggs or similar sticky item has been awful. the All-clad is the bomb, but sometimes one needs non-stick..
I wash all my stainless steel with spritzer bottle of vinegar and sprinkle baking soda. I use a nice scrubby pad and comes out shiny clean
This year I found and bought two of the winning All-Clads at the thrift store for a few dollars, in good condition. I should give one away.
Do you ever review Heritage Steel?
I’d like to see a cook-Off between all clad Copp-R Core and D3
I still love my RevereWare pots I found at Goodwill. I don’t need expensive ones.
A tool is only as good as the person who uses it
Wow, I came here to say just that. They are great, and you can find them for a few bucks at Salvation Army or Goodwill. Anyway... if you buy new pans... they're 'used pans' after the first time you cook with them.
I had mine for almost thirty years but the copper wore too thin and my food started burning.
Got rid of them and now have All Clad copper core.
I still use the stock pots and double boiler because they work fine.
Loved that set but the difference in even heating is more than noticeable.
Well, I'm pretty happy myself with the set of Bakelite-handle Vollrath Lo-Heat pans that my long-dead mother inherited from her mom in about... 1960 or so?
Across the entire set, we have had one Panhandle break in 60 years.
Will you guys do spatula turners. I am learning to make omlettes but my roommate (a trained chef) says my equipment is crap.
If you're looking to buy any kitchen gadgets or utensils, just always buy OXO Good Grips - their products win about 90% of Test Kitchen ratings, they are well-designed, and last AGES.
My only disappointment is that All Clad changed to a thinner gauge, lighter weight about ten years ago. They honored their lifetime warranty with me. Do NOT USE BARKEEPERS FRIEND IF YOU WANT TO KEEP THE CHROME FINISH. but the new set was lighter and thinner. I definitely noticed.
Was there an induction cook top test? Will the winner work with induction?
Would the All Clad 4 Qt be the right size for making soup for 1-2 people? Any suggestions?
Can you cook high acidic foods such as tomato sauces in pans made with the kind of metals?
Yes. Stainless steel is ideal for that.
I have a older set of Wolfgang Puck Stainless steel Cookware. It has held up for over 20 years. When I purchased the complete set new. The advertisement stated that this same exact type cookware used in Wolfgang Puck Restaurant Kitchens. The lids also have held up and they are glass. Do you have any experience with this brand of older cookware? Just curious.
Thoughtful and informative, as usual.
What about a 4 quart copper sauce pan? Are those bad?
All-Clad is the best. And all mine will be passed down to the next generation of cooks. Like Lodge and Le Creuset some things can't be improved on.
I'll agree with le creuset but lodge definitely doesn't make the best cast iron.
Oh, Lodge can be improved upon. And Staub is better than Le Creuset.
Hi there, great videos there, can you please do a video about chef knives selections? much appreciated!
Hi Yaren, we have one here-enjoy! www.cooksillustrated.com/videos/2545-chefs-knives
America's Test Kitchen Thank you