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I'm a pro chef and have several pieces from both brands that I've used for years and this review is spot on. For anyone who lives in the Pittsburgh metro area or knows someone who does, the main AllClad factory there has an annual sale around September where you can get "defective" cookware at a steep discount. Most of the time, the defects are hardly noticeable and don't affect performance
Which brand do you prefer? I'm a pretty decent home cook and trying to pick up some pieces during the sales. I'm lacking pots and pans and would really welcome your thoughts.
@@seechangenyc280 I like both almost equally. Personal preference really comes down to what the guy in this video brought up - ergonomics, weight, budget, variety. Performance wise, they're neck-and-neck
@@Will_JJHPJust choose for me. Clearly, I can't make a decision (and everything being on sale doesn't help - and does). I wonder if the D3 of the past that people cherish, is the same quality now (which is why I thought about going up to a D5. All-Clad says there's really very little difference. Made In has more heft. Better? I'm driving myself nuts over a skillet. Thanks for tolerating me.
TBH, if I were just starting to buy good cookware then I would probably buy Made In. But, I started back in the 1990's with All Clad, and my pieces have served me well the last 30 yrs. Whenever I need a new piece I buy All Clad. And, I've never had any problems with All Clad handles.
Update guys!!! I JUST RECEIVED MY first set of all Clad set D3 stainless steel. I brought it during the seconds sale a week ago. The description said “damaged packaging but everything arrived in perfect condition and the packaging wasn’t damaged. I’m impressed. I’m waiting on my second batch of arrivals. Just to say Thank you @prudent reviews for sharing the sales with us and your knowledge on the best pans.
Wow that is great news! D3 is a fantastic collection, you will love it for many years. It’s my pleasure to share the sales. For anyone reading this that is not aware, we track the top brands and email you when they go on sale - sign up to get alerts here: prudentreviews.com/newsletter/
I was a personal chef for 2 families in San Diego and have used nothing but AllClad, and 3 pieces of cast iron, for 20+ years and have had no problems. AllClad has exteriors of copper, stainless and aluminum with cores of aluminum, for quick and even heat transference.
I currently own 4 pieces of Made In Stainless, and 2 Carbon Steel. I started upgrading my old Revere Ware (super thin stainless very prone to burning, but it was a wedding present, so...), and Made In had just launched. I went with them because of price and NOT coming out of China. I will probably never buy anything BUT Made In moving forward, but I don't hate on All Clad, I just don't see where the extra money is going. There are some other direct-to-consumer companies that came along after Made In (like Misen), but most are made in China. I've heard that they perform fine, but my choice is to avoid Chinese-made when possible. Not saying it should be your choice - you do you.
I absolutely love my all-clad. The handles give you such better control over the pan, but best used if you grip the handle closer to the pan. I always use the handle in my palm when moving the pan. The edges don’t let contents spill. Everything is engineered perfectly. I never get annoyed at my pans when cooking, which can happen if I cook at a friends house.
Thank you for taking the time to do this review, it’s greatly appreciated. I went with All Clad 5 ply 10 piece set, found a great deal and couldn’t pass it up.
Got a D3 All Clad set recently and it will last me the rest of my life. Absolutely LOVE my set and it's made me a better cook. I'll live with the handles, everything else is perfect.
I invested in de Buyer Affinity cookware this year. I love it, they perform great and are beautiful. But after reflecting on the major expenses that came with de Buyer, I wish I had gone with an all Made In line of stainless steel.. but IMO, the best carbon steel is made by de Buyer and Matfer, and the best enameled cast iron by Staub. Great review
I’ve had a Made In non-stick clad fry pan for six months and although I like the way it performs, it leaves black marks all over my white Corian countertops. What a pain!! I don’t know what kind of stainless it is supposed to be, but it is way softer than any pan that I’ve ever had. The non stick is fine, but I wouldn’t recommend anyone buy that pan if they have light colored countertops. Now, I have one of their sauciers and it is a great pan, with no countertop marking problems…and THAT pan I would highly recommend.
I find the all-clad handles very difficult to use especially if you are older with arthritis. The made-in handles are flatter and give you more leverage to turn the pan when you are pouring out the contents
When I was ready to buy some "good" stainless cookware, I bought an All-Clad 3 quart saucepan and a Made-In 3 quart saucier to compare. While unboxing the All-Clad, a burr on the rim of the lid sliced the side of my thumb; I took a file and some fine sandpaper to it (the lid, not my thumb) and it's been fine since. The fit and finish of the Made-In seemed to be much better in my opinion. No sharp edges, good weight and easy handling. I also much prefer the shallower angle of the Made-In handles. I'm about 6' tall, so for a taller person or someone otherwise farther from the cooktop, maybe the steep angle of All-Clad is more comfortable. All I know is that I've been very happy with the additional Made-In pieces I've bought. Probably my favorite is the 3/4 quart "butter warmer". Got it on a sale, with a coupon code, for about $50. A lot of money for such a small piece, but it's the perfect size for oatmeal for one or to warm some sauce while smoking ribs.
I always buy all clad pieces at TJ Maxx or home goods. That, or lightly used, and considering the durability and longevity of all clad stainless, they usually look brand new after a good scrub with barkeepers friend.
We have had All-Clad for about 12 years now. We love it. One of the reasons we bought it was because it was made in America and we like supporting our countries employees.
Both work great. I’m a Demeyere man myself. No pesky rivets to clean around and a proper weld is far stronger than any rivet. I still have and occasionally use my old All-Clad pans and after 25 years of hard use they still work perfectly.
I went for Made In for nonstick and All-Clad for everything else. I scored an assortment of d3,d5, cc at their annual factory sale in Washington, PA. AMAZING deals.
I have the All-Clad Copper Core cookware and it is excellent. Got it about 12 years ago at Williams Sonoma during a holiday sale. It was 25% off and I got a 20% gift card as well. It was definitely an investment, but I still love it and expect it to last a lifetime.
Great summary of the differences between these brands of cookware. I've always used All Clad, but I have one piece of Made In. It's nice but it is not better than All Clad. But I would also note that I have All Clad D3, D5 and Copper Core pans. The differences between these three lines of cookware is very difficult to discern. Copper Core is certainly more expensive but I'm not sure there is a significant difference as compared to D3 or D5. Most home chefs probably can't tell the difference between D3, D5 and CC. I certainly can't. Interestingly, I have no problem with All Clad handles. Some folks find them uncomfortable. Not me.....
I did research on pans when we purchased ours. No one makes all their products in USA except USA Pans. They are 5-ply stainless with aluminum cores. I've found mine to cook and distribute heat just as evenly as cast iron. I like to cook hash browns and potato pancakes and even cooking to the edges is important
Overall good review. I always like reviews in which the products have been tested long term. Knowing a products long term reliability is a plus. I've got a few All-Clad pieces, and they're great. I've been looking at Made In, and this review helped. But, I feel the need to explain temperature rating, and what it really means. It's important. I repair commercial food service equipment, and ovens are a big part of the job. I work on convection, rotating rack, and deck ovens. Most of those ovens can't achieve a temperature of 600 degrees. Most deck ovens will do 600+, but most cant hit 800. I can't think of a single good reason you'd cook in a pan in a deck oven. Brick ovens are capable of hitting 800, but they're rare. Your oven at home tops out at around 500, give or take. Mine hits 525. Most commercial convection ovens only go a little bit higher than consumer ovens. What this temperature rating really means is, proof that your pan is oven safe. They use the actual temperature as marketing. Sounds better than just "oven safe". Higher must be better, right? In this case, no. Few people who buy these pans will have access to an oven that will provide a temperature that meets, or exceeds, the rating. For the home user, it's not an issue. I think I'm going to pick up a piece or two of Made In. Honestly, I see mixed reviews on it, but seeing a review with 3 year old Made In still holding up, I'll probably pull the trigger. Thanks.
Maybe I wasn't paying enough attention, but at the end he mentions that All Clad is made in the USA as though that might be a discriminator in which brand to select, yet never mentions where Made In is manufactured?
Very good review, but I will point out one criticism. You showed the all clad D3 at $199. While this is the list price, it almost never costs that much for someone actually looking. The D3 12" can be found all over the place for around $129 most commonly. It can regularly be found for $199 but included with either a lid, another smaller pan or some other bundle. So yea it is more expensive than the made in, but not by that much.
I posted this about All-Clad handles on another video but it applies here too. "I cooked in restaurants for many years. I have always hated All-Clad's handles. I never had an issue with the flat handles of normal aluminum "sautés" (actually flat fry pans - sauté pans have higher sides). Most kitchens only use All-clad for sauce pans anyway as sautés take too much of a beating sitting stacked on a full burner to stay pre heated. Combine that with flinging them hot into the dish sink, no fry pans will hold up. That said, I have never found an advantage of the handle design over traditional curved French handles. I always use a towel when touching a pan out of instinct. All-Clad handles still suck with a towel. At best, they hurt less when padded." I have no experience with Made In. My personal cookware is the old high end Sur La Table 5 ply. It is nicer than the current stuff and looks much like the Heston ProBond. Whatever you get, make sure it is comfortable in your hand before you spend any more time looking at features.
I had an All-Clad D3 skillet a few years ago and managed to warp it, no idea how. Decided to order a Made In skillet a couple days ago, for the 5-ply. We'll see how it holds up.
I have All Clad, but I also have black steel. Except 😅for a deep 12” saute pan, I use the black steel almost exclusively-it simply works better. I will say that the All Clad saute pan is a mean popcorn popper, the best I’ve ever had!
I purchased my individual All Clad pieces over 20 years ago online as seconds. I love these pots and pans. I've been curious about Made in and would like to check out their items. Particularly the carbon steel pans and the knives. One thing that wasn't covered is the warranty. I understood that All Clad had a lifetime warranty. What about Made in's warranty? Looks like Made in is trying to be a one stop shop for stainless steel, carbon steel, and ceramic covered cast iron. I will check them out to see if they have the few pieces I need to add to my collection. I need more sauce pans, another saucier and one more ceramic cast iron braising pot. I'll see what they have to offer. Good review.
Nice review. I have used both and I agree cook pretty similarly. I do not like the angle of the handle on the Made In cookware. With the frying pans I have better control over the pan with the All Clad because of the angle. The hollow handles also have a “cheaper feel” to me. The only thing I will criticize is the temperature rating for these pans. For a home cook this rating is immaterial as most residential ranges gas or electric are not capable of getting much over 500 degrees. If you have a Viking or Wolf range you can get to 600 degrees with no problem. I don’ tknow of any ranges for residential use that could ever reach 900 degrees. Sorry, it’s just marketing hype which I dislike. I think Made In is a good value for the money, however; my personal preference is for the All Clad.
I bought two Made In saucepans when they were first released years back. I had to return both, because they were convex on the inside pan bottom. The center of the pans were higher than the rest of the pan. That resulted in oil pooling around the perimeter of the pan, and the center getting no oil coverage. I arranged the return, but Made In begged me to keep them. I told them no -- these pans won't work unless I turn them into swimming pools of oil. So back they went. Later, I understand that Private Equity came in and filled Made In flush with cash. They used that money to seed every known TH-cam chef, and professional chefs, too. Tom Collichio, Stephen Cusato, etc. They are all shilling and pimping Made In. Very slick and oily. Meanwhile, my All Clad LTD that I have had for 30 years continues to perform beautifully. That is my experience with both brands.
Nice review! Ultimately, materials are what impart the performance of a pan or pot so I'm not surprised to see very little difference between the comparable pans.
I’ve worked in a kitchen that has had both pans and honestly the all clad is better. Made in is fine but there are some real drawbacks in the way the pans are engineered compared to all clad. The made in pans have bottoms that are smaller with a side wall angle that makes searing, sautéing, and reducing sauces more difficult and slower. They were always the pans of last resort on the line. I also don’t buy the 800 degree limit- at that temp you should just use black steel or cast iron because the stainless will delaminate and the rivets will pop. The made in pans are good starter pans but if you’re serious about cooking and want cookware that will last a lifetime you’re better off saving up for some all clad.
I cook at home. I have both brands. The only difference you may notice is on Induction stoves. Made In will heat faster and get to temperature on a lower setting. All Clad reacts to the induction slower but this is not a major issue and All Clad totally rocks on a gas stove. Since I use induction now, my go to is the Made In 12" pan. Has anyone had good result on induction with the Hexclad pans?
As a home cook, I got a 8pc set from Macys for a steal (I believe it was on sale for $250 at the time, plus I used Rakuten and got some Macys credit back). I love my all clad d3 cookware. Certainly is expensive but I am certain these can be handed down to my family. Made in looks great too, I think I just have OCD when it comes to having multiple brands of the same items. That being said, it’s pretty pricey for things like stockpots with all clad, so I just decided to get some stainless steel t-fal stockpot that Costco had on sale for $40, which does the job and not as important. The only thing is I wish all clad had some clear lids for their d3 equipment. I will say the handles are definitely not that comfortable but they do not get hot like other pans I’ve used. I have a cheap small cuisinart stainless steel butter warmer and that thing will burn your hands whereas the all clad doesn’t. My next purchase will be an all clad d3 butter warmer and ditch the cuisinart. Maybe I can give the made in butter warmer a try! Great fair review!
I had not heard of Made In until your video. I don't think you can go wrong with either brand. BTW, your videos are well scripted. Solid content with no fluff.
Damn dude, spot on! The intro music blew out my ears but the video was great. Thank you. I for one an a huge MadeIn user. The weight, balance, handle and quality of heat conduction is fantastic. I can't stand the All Clad handles. Or the price. Made In filled a space long over due. I highly recommend them.
Lids! I am thinking of purchasing a 3 piece 8, 10 and 12" Made In Pans... but they have no Lids! Since you have both.. are the Made In and All-Clad 12" pans for example.. the same size? Do you think I could fit an All-Clad 12" Lid on a Made In 12" pan? Please let me know!
I bought a Made In pans and wok after playing my friends stainless and carbon steel. Quality is bop notch and I used my in-laws restaurants to season my carbon steels.
I got my mom's set of all clads that are probably 20 years old, probably something like the d3's. Everything but the saute pan so I got a copper core and love it. Theyll probably last forever but i'd be willing to try a made in pan if i ever needed another
I have both in my kitchen, with the MadeIn being a more recent arrival after I purchased an induction range. I needed new non-stick pans, and I’ve been delighted with MadeIn. The value is great, and I do intend to purchase more pieces moving forward.
wow- thanks for the mention of the induction issue - I just installed an induction cooktop and am in need of a few pieces of nonstick so I appreciate your comments about MadeIn
I bought my All Clad before Made In debuted. It's been great. I also have some Tramontina tri-ply cookware and that's been great, too. If I were just starting out, I'd likely get Made In, but I'm not getting rid of what I have.
I use Made In pans because All-Clad is not available here in Australia and I love them. They're sturdy and perform really well. I really like the lids on them too, it would have been nice to see a comparison of the lids but either way I'm happy to see some confirmation that I made a good choice!
I purchased a Made In Carbon Steel set (3 pans) a couple of years ago and they arrived all warped. I just took delivery of an All Clad D3 stainless steel frying pan literally minutes ago. I didn't check for warping but I very much doubt I am going to go wrong with this purchase.
I have a full set of All Clad D5 and a 3qt Saucier from Madein and the only discernable difference is the handle. I prefer the All Clad as i use it with a towel almost exclusively whereas my wife prefers the MadeIn since it's more comfortable barehanded.
I would like to see a comparison on an induction cooktop. While the magnet test will tell you the pan will work most of the time it doesn’t tell me how well it will work. When we purchased our induction, we had a stock pot that would lightly hold a magnet but would not work. I have two 3 quart stainless pots. One boils water in 60 seconds the other in 3 minutes. Some of my stainless skillets need different burner settings to reach the same surface temperature. My All Clad are best. It would be nice to have some efficiency on induction rating on pans.
Good idea for a video. I am going to transition to induction at some point in the future. I have All-Clad cookware, so it's good to read that another commentor likes it on induction. Thanks for posting.
@PrudentReviews QUESTION: Where do VIKING pans fit into this cookware comparison. I was gifted 2 pans at Christmas but am undecided as to keeping or regifting. I have been using AllClad 3-ply stainless for the past 22 years and am very pleased with their durability and performance, but will be downsizing as we move into a home with a shiny new but much smaller kitchen.
Hi Prudent reviews, am closing my house in a month and a new house comes new cookware. I was eyeing on all-clad for the past 5 years but its expensive for me to take the leap. I was so close to purchasing it now. BUT, i watched ur d3 vs d5 videos and now this. THIS made me to change my perception totally. I would love to buy cookware from company that doesn't have a middleman and i never knew that MADE-IN does that. Now am going to watch ur made-in reviews so i can take a smart decision of buying one. THANK YOU from the bottom of my heart. This is a huge investment for me and its important that i buy it with smart decision. _/|\_
My new favorite saucepans are made by Fortune Candy! What I like the most is, the handles aren't riveted to the pan, I hate that kind of handle because food gets under the rivets! I keep a toothbrush at the sink just to help remove it. But it never goes away completely.
I feel you. Cleaning stuff off those rivets is tough. The main reason for this type of construction is the handles will likely never loosen or fall off! So many pots without riveted handles eventually loosen.
ALL-CLAD and MADE-IN are both quality pans and are an excellent choice when used at moderate temperature settings. From my experience, certain types of pans perform better under different cooking conditions. No pan exists that gives optimum performance under all conditions. The one pan that is the closest all around pan , versatile under most cooking conditions, is a Chinese Wok. It can sear food at blast furnace temperatures, make sauces at moderate temperatures as well as simmer broth and soup at low temperatures. Thick heavy cast iron (actually cast steel) pans work better with high heat than pans stamped from sheet metal. They can take higher temperature settings than stamped metal pans but are no longer made from cast iron. Older antique cast iron pans will not warp but the newer pans sold as cast iron are actually cast steel This means that the newer "cast iron" pans can warp at high burner settings; especially if they are relatively thin with larger pan diameters. That said, they can withstand higher temperatures and distribute heat more evenly than other types of pans. . They excel in browning and searing meats and vegetables. Lighter weight carbon steel pans don't distribute the heat as well as cast pans and require more attention from the chef to prevent burning. The downside of cast and stamped carbon steel is they can react chemically with acidic and other high liquid foods. They are not a good choice for sauces; especially tomato base sauces. Stainless steel offers a low chemical reactance to food but is a bad conductor of heat. A pure stainless steel pan produces hot spots; even at low heat settings. Pure stainless is OK at boiling water when cooking noodles because the water in the pot acts as a heat sink and distributes the temperature. This makes it a terrible choice for other applications. The solution is to replace the heat distribution properties of water with layers of other metals. The surface that contacts the food is made from low reactance stainless steel and the surface exposed to the burner is made from a different metal; usually aluminum. The more layers of other metals, the better the heat distribution, the fewer hot spots, thus a lower chance of burning the food. These pans are a compromise and have their limitations. They perform well at moderate temperatures but there are better choices at extremely high and extremely low cooking temperatures. Stainless steel pans such as ALL-CLAD and MADE-IN don't react chemically (as quickly) with food and are a good choice when using moderate heat settings. This makes them a good choice when cooking sauces. Cast iron pans perform better at extremely high heat settings and pans with a thick copper bottom pad performs better at extremely low temperature settings. This allows you to heat the food without burning it. This offers the temperature distribution of a double boiler without having to use a double boiler. The downside is, thick copper bottom poad pans will be ruined at high heat settings. Having the option to select the best pan for different aspects of preparing a meal is one of many advantages an amateur home cook has over a professional chef. Real world professional cooking has very little to do with TV celebrity chefs who star in made for Hollywood cooking contests. Real world professional cooking is a tough abusive working environment offering 10 hours a day of sheer unpleasantness. They get so burned out with gourmet food, at the end of the day most of them eat junk food when they get off work. An amateur cook has more time to optimise the process without the threat of being terminated. In contrast to professional chefs, most amateur cooks usually eat what they cook so, if they choose, can be more concerned with optimizing flavor as well as the health concerns from chemical reaction issues introduced by aluminum and non stick cookware. Professional chefs have to cook against time constraints so they use high BTU burners and lighter weight pans. A lighter pan allows them to constantly flip the food to prevent burning. This is a compromise that increases production but does not make the food taste better. In the professional world, the fewer pans used to cook a meal along with a higher temperature setting. results in more profit for the restaurant. This is why, by far, the most popular choice among professional cooks is aluminum. Aluminum can take high heat, heats and cools quickly, and distributes the heat well over the pan surface. It is also relatively inexpensive to replace when is suffers the usual abuse that occurs in a commercial kitchen. The biggest problem with aluminum is, it is aluminum.
I troll TJ Maxx and Homegoods. Over the last ten years, I have dumped a lot of junk cookware and slowly replaced it with All-Clad. There are a TON of great cookware manufacturers these days. Calphalon makes a nice All-Clad imitation as do several others. Viking, Silga, etc. Buy what you like. I like All-Clad. Especially when I get it at a reduced price at TJ Maxx.
My Made In 6qt pot warped aftet 1 month and less than 10 uses. The bottom of the pan is warped and wobbles. My Demeyere and All Clad don't have warping issues.
Hoping to offer this most agreeably.. it's constructive in intention. It's that when you shift topics, PLEASE consider using your voice by pausing it and emphasis to indicate topic change. Esp when you flip back and forth as you do here, between the two cookware companies or between advantages and detriments, it's crazymaking to hear and follow. Very hard to follow. Just a bit of emphasis would go a long way, coupled with subject change- or about to contrast- pauses. I love your offerings..just please don't make it sooo rote, and monotone, nice as your voice is..this is not beneficial Thanks for taking this in stride. Criticism's rarely easy to take!
I agree totally. Maybe a label on the screen, with a different color assigned to each brand that you are describing at the moment. I am subscribed to this channel, and really appreciate the information..but, I am going to need to re listen, pause, and take notes to keep it all sorted, LOL!
As I mention in the video, the links to these brands in the description are affiliate links (see description). If you click those links and buy, I’ll earn a commission. But this is not a sponsored video; neither brand paid me to make it.
This was a very good review! It hit the topics I had questions about in an easy to follow, head to head format. Now it’s time to add some Made In to my rotation.
Both work well on all cooktops. One consideration, electric heats up slower than gas so if you have electric, you might want to choose a thinner, more conductive collection like All-Clad Copper Core.
Thanks for ur videos they are very helpful:) I was wondering if you've tried Heritage Steel, they're made in the US, I have 2 pieces & I absolutely love them! I was curious as to how they'd compare with the All-Clad & Made-in's? A gentle suggestion for another clip;)
I’m a big fan of Heritage Steel. I talk about it in this video: Best Cookware Made in the USA: Top Brands Reviewed th-cam.com/video/eQeTrb5f2lY/w-d-xo.html And here’s my written review: prudentreviews.com/heritage-steel-cookware-review/ I plan to post a Heritage Steel vs. All-Clad comparison soon! :)
@@PrudentReviews Thank U for the article, it was good to read:) I have a Heritage steel skillet & Wok that I love, because most Indian cooking is done in a Wok, the Heritage Steel Wok that I purchased years ago was for $300, but so worth it! I look forward to the Heritage Steel vs. All-Clad comparison, appreciate your channel, thank you!
Hi, Andrew! How do you think Heritage-Steel performs? I hope you could compare 'Heritage Steel' with All-Clad and Made-in. I wonder how 316TI Titanium reinforced STS would perform. Great thanks!
Great review! Now I don't know what to do. Just purchased All-Clad D3 (still wonder if I should have gone with D5 (thank you so much for extra info). I've had Made-In for many years (non-stick). Why I made the switch was because of America's Test Kitchen. Not sure I made the right decision and there's still time to change my mind....not a lot of time....
@@PrudentReviews Thank you for responding! I worry the sale will end abruptly. And my other option - Made In - the sale is over Sunday. I've also thought about Demeyere. But being a new stainless girl, I worry I'll ruin the pan, It's pricey and heavy...
I love my All-Clad nonstick and D5 stainless pans. I use my nonstick almost every single day. And I have to disagree with you about the All-Clad handle. I think they are fantastic and comfortable. The steeper angle is a great feature in my opinion. I have never used a Made in pan though.
One of the issues I was hoping you'd address in your comparison of stainless pans is food sticking. Not so much with the frying pans. It's easy enough to get most frying pans to be mostly non-stick, if you use them right. But the sauce pans and stock pots. I bought two sauce pans and a stock pot from Made In and my perception is that food seem to stick to the bend at the bottom and up the sides more easily than with the All-Clad. To me, this means I have to watch my food more carefully when using the Made In, or spend more time cleaning afterwards. I'm going to theorize here that it may have something to do with the more deeply brushed finish of the Made In (many more "micro" hills and valleys for food to catch in, perhaps?). All-Clad seems to have a slight edge in this regard. As i said this is just my perception based on experience with similar pieces from both brands. Nicely done review. Thanks.
Hi Tom: I only have All Clad, I had never heard of Made In before stumbling across this video. Seems like decent stuff. Love my All Clad but as far as sticking, do you do the "Mercury Ball" temp check (Leidenfrost effect)? I just use a bit of Canola Spray in my All Clad pans and I never have any issues with eggs, pancakes, etc. sticking, it's really all about temps. I stopped using non-stick cookware years ago other than I have one griddle left that I need to replace. With SS pans, too cool or too hot and your food will stick. Get in the zone and it behaves pretty much the same as non-stick. You can check it out here th-cam.com/video/w3laDpr4kvw/w-d-xo.html
@@danbrockettDOP Yes, I 've been doing the water test for years and all you say is true, but as I said in my comment, I'm talking about sauce pans, not frying pans and when making something other than a fry or saute, you don't always want the pan that hot. I just notice a basic difference in the surface finish that seems to allow more food to gather and stick on the Made In sauce pans than my All-Clad sauce pans of similar size.. I like the look of the Made In, as well as the build quality and the ergonomics. I just think think they perform as well on the stove-the main reason you buy one pan over the other.
I've been using All Clad triple ply for nearly 30 years with great success. The issue now however is that the aluminum layer in the center starts to erode after a number of years from the dishwasher. Not a terrible issue BUT the remaining two layers of stainless steel are razor blade sharp! Just wondering if they can be taken to a metal grinder to polish the edges.
You should contact All Clad for their lifetime warranty and see what they say -- the materials should be covered for defects and aluminum should not be eroding like that even with a dishwasher!
@@KN-op3et There was actually a class action lawsuit against All Clad with the claims that the products were dishwasher safe. I've not a clue how that turned out. The metal grinder did a wonderful job smoothing the sharp edges and expect them to last another 20-30 years.
@@darrinmc Took mine to a metal grinder to plane the sharp edges down. He has the tools and grinding skills that I lack. Great success with the project however. Eventually the problem will return.
Thanks for the thorough explanation. For way too long I bought cheaper (thinner) pots and pans before discovering the advantages of thicker, more expensive ones. If possible I would prefer anything Made in the U.S.A.
All Clad copper core is unbeliveable. Great. Unfortunately , the All Clad handles are terrible for anyone with medium to large hands. Way way too narrow and sharp edges.
Absolutely true. Handles are terrible. Hard to lift and maneuver a large full pan. I had a Williams Sonoma gift card for years that I finally used for a 12” all clad. The pan is nice but awful handle, glad I didn’t buy a whole set.
I love madein design but it is heavy :( .. all clad d3 is still my fav...!! In my household we cook all day atleast 3 times...I hardly ever go to any of my all clad d5, dmeyere or copper core cookware at all. I recently bought madein but I find it on the heavier side for regular use... I would like to try tramontina (made in brazil) as I am hearing lots of good reviews about it and it's a beater too considering its price.
Check out the full comparison for more details: prudentreviews.com/all-clad-vs-made-in/
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I'm a pro chef and have several pieces from both brands that I've used for years and this review is spot on. For anyone who lives in the Pittsburgh metro area or knows someone who does, the main AllClad factory there has an annual sale around September where you can get "defective" cookware at a steep discount. Most of the time, the defects are hardly noticeable and don't affect performance
thank you for this info
Which brand do you prefer? I'm a pretty decent home cook and trying to pick up some pieces during the sales. I'm lacking pots and pans and would really welcome your thoughts.
@@seechangenyc280 I like both almost equally. Personal preference really comes down to what the guy in this video brought up - ergonomics, weight, budget, variety. Performance wise, they're neck-and-neck
@@Will_JJHPJust choose for me. Clearly, I can't make a decision (and everything being on sale doesn't help - and does). I wonder if the D3 of the past that people cherish, is the same quality now (which is why I thought about going up to a D5. All-Clad says there's really very little difference. Made In has more heft. Better? I'm driving myself nuts over a skillet. Thanks for tolerating me.
There's also the VIP sales online around the holidays, one going on now. When you can't go to Pittsburgh.
I like the All-Clad handle because I can cradle the handle of a spoon or spatula in it while the end of the utensil is over the pan.
Great point.
I have had my set of All Clad, 12 separate pots, pans with lids, since 1985. Good as new!
Almost 30 years with the same All-Clad set, used daily and no worse for wear. Outstanding products.
We changed entire kitchen to All Clad D3 stainless about 15 years ago and have never regretted it - fantastic products
TBH, if I were just starting to buy good cookware then I would probably buy Made In. But, I started back in the 1990's with All Clad, and my pieces have served me well the last 30 yrs. Whenever I need a new piece I buy All Clad. And, I've never had any problems with All Clad handles.
I have owned Made In cookware, cutlery and dinnerware for a few years now. Their products have exceeded my expectations.
Update guys!!! I JUST RECEIVED MY first set of all Clad set D3 stainless steel.
I brought it during the seconds sale a week ago. The description said “damaged packaging but everything arrived in perfect condition and the packaging wasn’t damaged. I’m impressed. I’m waiting on my second batch of arrivals.
Just to say Thank you @prudent reviews for sharing the sales with us and your knowledge on the best pans.
Wow that is great news! D3 is a fantastic collection, you will love it for many years.
It’s my pleasure to share the sales. For anyone reading this that is not aware, we track the top brands and email you when they go on sale - sign up to get alerts here: prudentreviews.com/newsletter/
I was a personal chef for 2 families in San Diego and have used nothing but AllClad, and 3 pieces of cast iron, for 20+ years and have had no problems.
AllClad has exteriors of copper, stainless and aluminum with cores of aluminum, for quick and even heat transference.
Wish I could afford a personal chef...
I currently own 4 pieces of Made In Stainless, and 2 Carbon Steel. I started upgrading my old Revere Ware (super thin stainless very prone to burning, but it was a wedding present, so...), and Made In had just launched. I went with them because of price and NOT coming out of China. I will probably never buy anything BUT Made In moving forward, but I don't hate on All Clad, I just don't see where the extra money is going. There are some other direct-to-consumer companies that came along after Made In (like Misen), but most are made in China. I've heard that they perform fine, but my choice is to avoid Chinese-made when possible. Not saying it should be your choice - you do you.
May I ask why you two are avoiding products specifically made in China?
@@luukipuuk3537 He doesn’t want to support Communism. Do you blame him?
@@luukipuuk3537 - Sure, you may ask.
@@Ojb_1959 we are supporting communism by using our phones , where are they made ? Lmao
@@SonidoMazizo You certainly have a point there.
I absolutely love my all-clad. The handles give you such better control over the pan, but best used if you grip the handle closer to the pan. I always use the handle in my palm when moving the pan. The edges don’t let contents spill. Everything is engineered perfectly. I never get annoyed at my pans when cooking, which can happen if I cook at a friends house.
They are made in China
@@fremontpathfinder8463liar
@@fremontpathfinder8463cry
Thank you for taking the time to do this review, it’s greatly appreciated. I went with All Clad
5 ply 10 piece set, found a great deal and couldn’t pass it up.
Glad it was helpful!
Got a D3 All Clad set recently and it will last me the rest of my life. Absolutely LOVE my set and it's made me a better cook. I'll live with the handles, everything else is perfect.
I love the handles
I invested in de Buyer Affinity cookware this year. I love it, they perform great and are beautiful. But after reflecting on the major expenses that came with de Buyer, I wish I had gone with an all Made In line of stainless steel.. but IMO, the best carbon steel is made by de Buyer and Matfer, and the best enameled cast iron by Staub. Great review
Having owned both, Made In is now my preferred brand, by design, finish, use, and price.
Can you share what makes you say that?
I’ve had a Made In non-stick clad fry pan for six months and although I like the way it performs, it leaves black marks all over my white Corian countertops. What a pain!! I don’t know what kind of stainless it is supposed to be, but it is way softer than any pan that I’ve ever had. The non stick is fine, but I wouldn’t recommend anyone buy that pan if they have light colored countertops.
Now, I have one of their sauciers and it is a great pan, with no countertop marking problems…and THAT pan I would highly recommend.
Great review and love my Made In skillets and pans and am planning to buy more.
I find the all-clad handles very difficult to use especially if you are older with arthritis. The made-in handles are flatter and give you more leverage to turn the pan when you are pouring out the contents
Oxo has a great set of non-stick pans. It's one of the few sets I can actually lift. And they're reasonably priced.
You are clearly holding it incorrectly, a flat handle is painful and unpleasant
@@MikehMike01 Nope. Just arthritis. Oxo pans are lighter.
I DESPISE ALL-CLAD'S HANDLES ! FORTUNATELY, I ONLY BOUGHT ONE OF THEIR SKILLETS, SO I DIDN'T WASTE ALL THAT MUCH MONEY.
Same. I hate All-Clad's handles. The groove intended for your thumb just doesn't fit my hand. The handles are actually painful.
I’ve had All Clad for many years now and I love all of mine. Glad to hear that Made-In is also a good option.
When I was ready to buy some "good" stainless cookware, I bought an All-Clad 3 quart saucepan and a Made-In 3 quart saucier to compare. While unboxing the All-Clad, a burr on the rim of the lid sliced the side of my thumb; I took a file and some fine sandpaper to it (the lid, not my thumb) and it's been fine since. The fit and finish of the Made-In seemed to be much better in my opinion. No sharp edges, good weight and easy handling. I also much prefer the shallower angle of the Made-In handles. I'm about 6' tall, so for a taller person or someone otherwise farther from the cooktop, maybe the steep angle of All-Clad is more comfortable. All I know is that I've been very happy with the additional Made-In pieces I've bought. Probably my favorite is the 3/4 quart "butter warmer". Got it on a sale, with a coupon code, for about $50. A lot of money for such a small piece, but it's the perfect size for oatmeal for one or to warm some sauce while smoking ribs.
They were sued because of that. You can joint the class action lawsuit for a new one
I am starting this new year with new cookware. Your presentation helped. The information is in a state of process. Process. Process. Process.
I always buy all clad pieces at TJ Maxx or home goods. That, or lightly used, and considering the durability and longevity of all clad stainless, they usually look brand new after a good scrub with barkeepers friend.
Always great work Andrew💯💯💯
We have had All-Clad for about 12 years now. We love it. One of the reasons we bought it was because it was made in America and we like supporting our countries employees.
Both work great. I’m a Demeyere man myself. No pesky rivets to clean around and a proper weld is far stronger than any rivet. I still have and occasionally use my old All-Clad pans and after 25 years of hard use they still work perfectly.
I went for Made In for nonstick and All-Clad for everything else. I scored an assortment of d3,d5, cc at their annual factory sale in Washington, PA. AMAZING deals.
I have the All-Clad Copper Core cookware and it is excellent. Got it about 12 years ago at Williams Sonoma during a holiday sale. It was 25% off and I got a 20% gift card as well. It was definitely an investment, but I still love it and expect it to last a lifetime.
Great summary of the differences between these brands of cookware. I've always used All Clad, but I have one piece of Made In. It's nice but it is not better than All Clad.
But I would also note that I have All Clad D3, D5 and Copper Core pans. The differences between these three lines of cookware is very difficult to discern. Copper Core is certainly more expensive but I'm not sure there is a significant difference as compared to D3 or D5. Most home chefs probably can't tell the difference between D3, D5 and CC. I certainly can't.
Interestingly, I have no problem with All Clad handles. Some folks find them uncomfortable. Not me.....
Thanks for the comparison. I'm in the market for a 12" stainless pan and was curious about the made in brand.
I love your reviews. I just ordered a Made In 12" frying pan. I am looking forward to it.
I did research on pans when we purchased ours. No one makes all their products in USA except USA Pans. They are 5-ply stainless with aluminum cores. I've found mine to cook and distribute heat just as evenly as cast iron. I like to cook hash browns and potato pancakes and even cooking to the edges is important
Overall good review. I always like reviews in which the products have been tested long term. Knowing a products long term reliability is a plus. I've got a few All-Clad pieces, and they're great. I've been looking at Made In, and this review helped. But, I feel the need to explain temperature rating, and what it really means. It's important.
I repair commercial food service equipment, and ovens are a big part of the job. I work on convection, rotating rack, and deck ovens. Most of those ovens can't achieve a temperature of 600 degrees. Most deck ovens will do 600+, but most cant hit 800. I can't think of a single good reason you'd cook in a pan in a deck oven. Brick ovens are capable of hitting 800, but they're rare. Your oven at home tops out at around 500, give or take. Mine hits 525. Most commercial convection ovens only go a little bit higher than consumer ovens.
What this temperature rating really means is, proof that your pan is oven safe. They use the actual temperature as marketing. Sounds better than just "oven safe". Higher must be better, right? In this case, no. Few people who buy these pans will have access to an oven that will provide a temperature that meets, or exceeds, the rating. For the home user, it's not an issue.
I think I'm going to pick up a piece or two of Made In. Honestly, I see mixed reviews on it, but seeing a review with 3 year old Made In still holding up, I'll probably pull the trigger. Thanks.
Excellent comment. Thanks for the info.
Pizza Oven? Those can get to 600-800F. Not sure why you would have your pan in the Pizza Oven. I'm reaching here.
Good to know about the oven temperatures and yes having a numerical high temperature listed is better than just oven proof. Thanks
Maybe I wasn't paying enough attention, but at the end he mentions that All Clad is made in the USA as though that might be a discriminator in which brand to select, yet never mentions where Made In is manufactured?
@@cathyg6811 It's made all over Europe, and a small percentage is made in the US. The cookware in this video , I believe, is made in Italy.
Excellent review. Well thought out and presented. Thank you so much for this in depth information.
Very good review, but I will point out one criticism. You showed the all clad D3 at $199. While this is the list price, it almost never costs that much for someone actually looking. The D3 12" can be found all over the place for around $129 most commonly. It can regularly be found for $199 but included with either a lid, another smaller pan or some other bundle. So yea it is more expensive than the made in, but not by that much.
I posted this about All-Clad handles on another video but it applies here too.
"I cooked in restaurants for many years. I have always hated All-Clad's handles. I never had an issue with the flat handles of normal aluminum "sautés" (actually flat fry pans - sauté pans have higher sides). Most kitchens only use All-clad for sauce pans anyway as sautés take too much of a beating sitting stacked on a full burner to stay pre heated. Combine that with flinging them hot into the dish sink, no fry pans will hold up.
That said, I have never found an advantage of the handle design over traditional curved French handles. I always use a towel when touching a pan out of instinct. All-Clad handles still suck with a towel. At best, they hurt less when padded."
I have no experience with Made In. My personal cookware is the old high end Sur La Table 5 ply. It is nicer than the current stuff and looks much like the Heston ProBond. Whatever you get, make sure it is comfortable in your hand before you spend any more time looking at features.
I had an All-Clad D3 skillet a few years ago and managed to warp it, no idea how. Decided to order a Made In skillet a couple days ago, for the 5-ply. We'll see how it holds up.
Great video. It's crazy how in this video (one year ago) the price of the made in stainless clad frying pan 12'' was at 109 $ and now its at 165...
I have All Clad, but I also have black steel. Except 😅for a deep 12” saute pan, I use the black steel almost exclusively-it simply works better. I will say that the All Clad saute pan is a mean popcorn popper, the best I’ve ever had!
I purchased my individual All Clad pieces over 20 years ago online as seconds. I love these pots and pans. I've been curious about Made in and would like to check out their items. Particularly the carbon steel pans and the knives. One thing that wasn't covered is the warranty. I understood that All Clad had a lifetime warranty. What about Made in's warranty? Looks like Made in is trying to be a one stop shop for stainless steel, carbon steel, and ceramic covered cast iron. I will check them out to see if they have the few pieces I need to add to my collection. I need more sauce pans, another saucier and one more ceramic cast iron braising pot. I'll see what they have to offer. Good review.
Nice review. I have used both and I agree cook pretty similarly. I do not like the angle of the handle on the Made In cookware. With the frying pans I have better control over the pan with the All Clad because of the angle. The hollow handles also have a “cheaper feel” to me. The only thing I will criticize is the temperature rating for these pans. For a home cook this rating is immaterial as most residential ranges gas or electric are not capable of getting much over 500 degrees. If you have a Viking or Wolf range you can get to 600 degrees with no problem. I don’ tknow of any ranges for residential use that could ever reach 900 degrees. Sorry, it’s just marketing hype which I dislike. I think Made In is a good value for the money, however; my personal preference is for the All Clad.
Fair point. Anything over 500 is usually plenty.
I bought two Made In saucepans when they were first released years back. I had to return both, because they were convex on the inside pan bottom. The center of the pans were higher than the rest of the pan. That resulted in oil pooling around the perimeter of the pan, and the center getting no oil coverage. I arranged the return, but Made In begged me to keep them. I told them no -- these pans won't work unless I turn them into swimming pools of oil. So back they went. Later, I understand that Private Equity came in and filled Made In flush with cash. They used that money to seed every known TH-cam chef, and professional chefs, too. Tom Collichio, Stephen Cusato, etc. They are all shilling and pimping Made In. Very slick and oily. Meanwhile, my All Clad LTD that I have had for 30 years continues to perform beautifully. That is my experience with both brands.
Your Allclad doesn't have the same pooling problem?
Nice review! Ultimately, materials are what impart the performance of a pan or pot so I'm not surprised to see very little difference between the comparable pans.
I’ve worked in a kitchen that has had both pans and honestly the all clad is better. Made in is fine but there are some real drawbacks in the way the pans are engineered compared to all clad. The made in pans have bottoms that are smaller with a side wall angle that makes searing, sautéing, and reducing sauces more difficult and slower. They were always the pans of last resort on the line.
I also don’t buy the 800 degree limit- at that temp you should just use black steel or cast iron because the stainless will delaminate and the rivets will pop.
The made in pans are good starter pans but if you’re serious about cooking and want cookware that will last a lifetime you’re better off saving up for some all clad.
Lead melts at 625 F. So... WTF?
@@HarrySatchelWhatsThatSmell Nobody is cooking with lead, so…WTF?
@@fredjennings5312 So why would you need a pan that can withstand those temps?
I cook at home. I have both brands. The only difference you may notice is on Induction stoves. Made In will heat faster and get to temperature on a lower setting. All Clad reacts to the induction slower but this is not a major issue and All Clad totally rocks on a gas stove. Since I use induction now, my go to is the Made In 12" pan. Has anyone had good result on induction with the Hexclad pans?
Thank you. I was only here to find out if Made-In was good with induction.
As a home cook, I got a 8pc set from Macys for a steal (I believe it was on sale for $250 at the time, plus I used Rakuten and got some Macys credit back). I love my all clad d3 cookware. Certainly is expensive but I am certain these can be handed down to my family. Made in looks great too, I think I just have OCD when it comes to having multiple brands of the same items. That being said, it’s pretty pricey for things like stockpots with all clad, so I just decided to get some stainless steel t-fal stockpot that Costco had on sale for $40, which does the job and not as important. The only thing is I wish all clad had some clear lids for their d3 equipment. I will say the handles are definitely not that comfortable but they do not get hot like other pans I’ve used. I have a cheap small cuisinart stainless steel butter warmer and that thing will burn your hands whereas the all clad doesn’t. My next purchase will be an all clad d3 butter warmer and ditch the cuisinart. Maybe I can give the made in butter warmer a try! Great fair review!
I had not heard of Made In until your video. I don't think you can go wrong with either brand.
BTW, your videos are well scripted. Solid content with no fluff.
You haven’t seen the tv ads…featuring chef Gordon Ramsey?!
Thanks Richard!! Glad you like them
Damn dude, spot on! The intro music blew out my ears but the video was great. Thank you.
I for one an a huge MadeIn user. The weight, balance, handle and quality of heat conduction is fantastic.
I can't stand the All Clad handles. Or the price. Made In filled a space long over due. I highly recommend them.
Lids! I am thinking of purchasing a 3 piece 8, 10 and 12" Made In Pans... but they have no Lids! Since you have both.. are the Made In and All-Clad 12" pans for example.. the same size? Do you think I could fit an All-Clad 12" Lid on a Made In 12" pan? Please let me know!
I'd like to know too because the Made In seem like a better pan but I cant seem to find any lids for them!!
Great job and description. Well done!
I bought a Made In pans and wok after playing my friends stainless and carbon steel. Quality is bop notch and I used my in-laws restaurants to season my carbon steels.
I got my mom's set of all clads that are probably 20 years old, probably something like the d3's. Everything but the saute pan so I got a copper core and love it. Theyll probably last forever but i'd be willing to try a made in pan if i ever needed another
I have both in my kitchen, with the MadeIn being a more recent arrival after I purchased an induction range. I needed new non-stick pans, and I’ve been delighted with MadeIn. The value is great, and I do intend to purchase more pieces moving forward.
wow- thanks for the mention of the induction issue - I just installed an induction cooktop and am in need of a few pieces of nonstick so I appreciate your comments about MadeIn
@@barbrabroidy3643, I liked the 12” nonstick enough that I immediately bought a 10”.
New induction stove is in my horizon so your recommendation hit the spot for me!
I bought my All Clad before Made In debuted. It's been great. I also have some Tramontina tri-ply cookware and that's been great, too. If I were just starting out, I'd likely get Made In, but I'm not getting rid of what I have.
I have original All Clad from the mid 80s. This was when they only made one type. Best investment ever made. They will go another 35 years.
I use Made In pans because All-Clad is not available here in Australia and I love them. They're sturdy and perform really well. I really like the lids on them too, it would have been nice to see a comparison of the lids but either way I'm happy to see some confirmation that I made a good choice!
You’ve got Solidteknics! Made in Australia. I have Solidteknics USA pans. Heirlooms.
Great review, very informative! Thanks for posting!
You didn't mention performance with induction. The real benefit of All-Clad D5 is the steel mid-layer. Curious to know how made-in compares.
I have several All Clad pieces, all of which I got off eBay for about a third of retail. One was used but looked new, the rest were NIB.
I may have to try these when my Scanpan Haptiq set needs retiring
I have both. Love them both. No whines about Made In for me. Worth this discount for sure.
I purchased a Made In Carbon Steel set (3 pans) a couple of years ago and they arrived all warped. I just took delivery of an All Clad D3 stainless steel frying pan literally minutes ago. I didn't check for warping but I very much doubt I am going to go wrong with this purchase.
I have a full set of All Clad D5 and a 3qt Saucier from Madein and the only discernable difference is the handle. I prefer the All Clad as i use it with a towel almost exclusively whereas my wife prefers the MadeIn since it's more comfortable barehanded.
I would like to see a comparison on an induction cooktop. While the magnet test will tell you the pan will work most of the time it doesn’t tell me how well it will work. When we purchased our induction, we had a stock pot that would lightly hold a magnet but would not work. I have two 3 quart stainless pots. One boils water in 60 seconds the other in 3 minutes. Some of my stainless skillets need different burner settings to reach the same surface temperature.
My All Clad are best. It would be nice to have some efficiency on induction rating on pans.
Good idea for a video. I am going to transition to induction at some point in the future. I have All-Clad cookware, so it's good to read that another commentor likes it on induction. Thanks for posting.
I just ordered the 10 piece all clad D3 set because it was actualy 300€ cheaper than the same set size from made in ^^.
I cant wait to use it!
@PrudentReviews QUESTION: Where do VIKING pans fit into this cookware comparison. I was gifted 2 pans at Christmas but am undecided as to keeping or regifting. I have been using AllClad 3-ply stainless for the past 22 years and am very pleased with their durability and performance, but will be downsizing as we move into a home with a shiny new but much smaller kitchen.
Hey Andrew! Can you please tell me anything about the bottom, after considerable use, if it remains flat? Thank you!
Andrew! I just recently discovered your channel. Instant like and subscribe. Great content, sir. Thank you and please keep it coming!
Appreciate the kinds words and support!
Excellent detail and visuals!
Hi Prudent reviews, am closing my house in a month and a new house comes new cookware. I was eyeing on all-clad for the past 5 years but its expensive for me to take the leap. I was so close to purchasing it now. BUT, i watched ur d3 vs d5 videos and now this. THIS made me to change my perception totally. I would love to buy cookware from company that doesn't have a middleman and i never knew that MADE-IN does that. Now am going to watch ur made-in reviews so i can take a smart decision of buying one. THANK YOU from the bottom of my heart. This is a huge investment for me and its important that i buy it with smart decision. _/|\_
My new favorite saucepans are made by Fortune Candy! What I like the most is, the handles aren't riveted to the pan, I hate that kind of handle because food gets under the rivets! I keep a toothbrush at the sink just to help remove it. But it never goes away completely.
I feel you. Cleaning stuff off those rivets is tough. The main reason for this type of construction is the handles will likely never loosen or fall off! So many pots without riveted handles eventually loosen.
@@puggirl415 I suppose if they are used on a daily basis in a restaurant kitchen. But I do not use them every day.
Can I bend the all clad handles down so they fit better in an oven?
What material are the non-stick coatings @3:05? I'm watching this video because of the non-stick coating PFA issue in other pans.
I love All-Clad, lucky enough I had to replace my old cookware and was shopping around TJ Maxx and they had a 10 piece set for $250... absolute steal!
Wow, that’s an unbelievable deal. Nice find!
ALL-CLAD and MADE-IN are both quality pans and are an excellent choice when used at moderate temperature settings. From my experience, certain types of pans perform better under different cooking conditions. No pan exists that gives optimum performance under all conditions. The one pan that is the closest all around pan , versatile under most cooking conditions, is a Chinese Wok. It can sear food at blast furnace temperatures, make sauces at moderate temperatures as well as simmer broth and soup at low temperatures. Thick heavy cast iron (actually cast steel) pans work better with high heat than pans stamped from sheet metal. They can take higher temperature settings than stamped metal pans but are no longer made from cast iron. Older antique cast iron pans will not warp but the newer pans sold as cast iron are actually cast steel This means that the newer "cast iron" pans can warp at high burner settings; especially if they are relatively thin with larger pan diameters. That said, they can withstand higher temperatures and distribute heat more evenly than other types of pans. . They excel in browning and searing meats and vegetables. Lighter weight carbon steel pans don't distribute the heat as well as cast pans and require more attention from the chef to prevent burning. The downside of cast and stamped carbon steel is they can react chemically with acidic and other high liquid foods. They are not a good choice for sauces; especially tomato base sauces. Stainless steel offers a low chemical reactance to food but is a bad conductor of heat. A pure stainless steel pan produces hot spots; even at low heat settings. Pure stainless is OK at boiling water when cooking noodles because the water in the pot acts as a heat sink and distributes the temperature. This makes it a terrible choice for other applications. The solution is to replace the heat distribution properties of water with layers of other metals. The surface that contacts the food is made from low reactance stainless steel and the surface exposed to the burner is made from a different metal; usually aluminum. The more layers of other metals, the better the heat distribution, the fewer hot spots, thus a lower chance of burning the food. These pans are a compromise and have their limitations. They perform well at moderate temperatures but there are better choices at extremely high and extremely low cooking temperatures. Stainless steel pans such as ALL-CLAD and MADE-IN don't react chemically (as quickly) with food and are a good choice when using moderate heat settings. This makes them a good choice when cooking sauces. Cast iron pans perform better at extremely high heat settings and pans with a thick copper bottom pad performs better at extremely low temperature settings. This allows you to heat the food without burning it. This offers the temperature distribution of a double boiler without having to use a double boiler. The downside is, thick copper bottom poad pans will be ruined at high heat settings.
Having the option to select the best pan for different aspects of preparing a meal is one of many advantages an amateur home cook has over a professional chef. Real world professional cooking has very little to do with TV celebrity chefs who star in made for Hollywood cooking contests. Real world professional cooking is a tough abusive working environment offering 10 hours a day of sheer unpleasantness. They get so burned out with gourmet food, at the end of the day most of them eat junk food when they get off work. An amateur cook has more time to optimise the process without the threat of being terminated. In contrast to professional chefs, most amateur cooks usually eat what they cook so, if they choose, can be more concerned with optimizing flavor as well as the health concerns from chemical reaction issues introduced by aluminum and non stick cookware. Professional chefs have to cook against time constraints so they use high BTU burners and lighter weight pans. A lighter pan allows them to constantly flip the food to prevent burning. This is a compromise that increases production but does not make the food taste better. In the professional world, the fewer pans used to cook a meal along with a higher temperature setting. results in more profit for the restaurant. This is why, by far, the most popular choice among professional cooks is aluminum. Aluminum can take high heat, heats and cools quickly, and distributes the heat well over the pan surface. It is also relatively inexpensive to replace when is suffers the usual abuse that occurs in a commercial kitchen. The biggest problem with aluminum is, it is aluminum.
Made-In 5 Star cookware and knives. My kitchen is very happy and their service is excellent.
I troll TJ Maxx and Homegoods. Over the last ten years, I have dumped a lot of junk cookware and slowly replaced it with All-Clad. There are a TON of great cookware manufacturers these days. Calphalon makes a nice All-Clad imitation as do several others. Viking, Silga, etc. Buy what you like. I like All-Clad. Especially when I get it at a reduced price at TJ Maxx.
I’m looking to purchase the carbon steel frying pan from made-in, just to fry eggs. Any reviews on that ?
My Made In 6qt pot warped aftet 1 month and less than 10 uses. The bottom of the pan is warped and wobbles.
My Demeyere and All Clad don't have warping issues.
Hoping to offer this most agreeably.. it's constructive in intention. It's that when you shift topics, PLEASE consider using your voice by pausing it and emphasis to indicate topic change. Esp when you flip back and forth as you do here, between the two cookware companies or between advantages and detriments, it's crazymaking to hear and follow. Very hard to follow. Just a bit of emphasis would go a long way, coupled with subject change- or about to contrast- pauses. I love your offerings..just please don't make it sooo rote, and monotone, nice as your voice is..this is not beneficial Thanks for taking this in stride. Criticism's rarely easy to take!
I agree totally. Maybe a label on the screen, with a different color assigned to each brand that you are describing at the moment. I am subscribed to this channel, and really appreciate the information..but, I am going to need to re listen, pause, and take notes to keep it all sorted, LOL!
Appreciate the feedback (and agree!) Always looking to improve.
I’ve got several pieces from both brands, I can recommend them both.
Did you receive any compensation (including donations or discounts) from either brand?
As I mention in the video, the links to these brands in the description are affiliate links (see description). If you click those links and buy, I’ll earn a commission. But this is not a sponsored video; neither brand paid me to make it.
@@PrudentReviews: Thanks very much.
This was a very good review! It hit the topics I had questions about in an easy to follow, head to head format. Now it’s time to add some Made In to my rotation.
This is probably a stupid question but which would be better if you have a Gas range vs. Electric? or does it not matter?
Both work well on all cooktops. One consideration, electric heats up slower than gas so if you have electric, you might want to choose a thinner, more conductive collection like All-Clad Copper Core.
@@PrudentReviews Unless its induction, which rivals gas for control.(On a good cooktop- not cheap one)
Thanks for ur videos they are very helpful:) I was wondering if you've tried
Heritage Steel, they're made in the US, I have 2 pieces & I absolutely love
them! I was curious as to how they'd compare with the All-Clad & Made-in's?
A gentle suggestion for another clip;)
I’m a big fan of Heritage Steel. I talk about it in this video: Best Cookware Made in the USA: Top Brands Reviewed
th-cam.com/video/eQeTrb5f2lY/w-d-xo.html
And here’s my written review: prudentreviews.com/heritage-steel-cookware-review/
I plan to post a Heritage Steel vs. All-Clad comparison soon! :)
@@PrudentReviews Thank U for the article, it was good to read:)
I have a Heritage steel skillet & Wok that I love, because most
Indian cooking is done in a Wok, the Heritage Steel Wok that I
purchased years ago was for $300, but so worth it!
I look forward to the Heritage Steel vs. All-Clad comparison,
appreciate your channel, thank you!
@@PrudentReviews
Hi, Andrew!
How do you think Heritage-Steel performs?
I hope you could compare 'Heritage Steel' with All-Clad and Made-in.
I wonder how 316TI Titanium reinforced STS would perform.
Great thanks!
Excellent review!!!!
Great review! Now I don't know what to do. Just purchased All-Clad D3 (still wonder if I should have gone with D5 (thank you so much for extra info). I've had Made-In for many years (non-stick). Why I made the switch was because of America's Test Kitchen. Not sure I made the right decision and there's still time to change my mind....not a lot of time....
Can’t go wrong with either brand. I’ll be posting a comparison of All-Cld D3 vs D5 with more details next week.
@@PrudentReviews Thank you for responding! I worry the sale will end abruptly. And my other option - Made In - the sale is over Sunday. I've also thought about Demeyere. But being a new stainless girl, I worry I'll ruin the pan, It's pricey and heavy...
I love my All-Clad nonstick and D5 stainless pans. I use my nonstick almost every single day. And I have to disagree with you about the All-Clad handle. I think they are fantastic and comfortable. The steeper angle is a great feature in my opinion. I have never used a Made in pan though.
What a great review!
Thank you!!
Worked with all clad for years, I used my mom's made in and there is a huge difference, I'm an all clad guy
What were the differences?
which is best for induction?
Why no mention of the lids. Does ether brand offer glass lids
One of the issues I was hoping you'd address in your comparison of stainless pans is food sticking. Not so much with the frying pans. It's easy enough to get most frying pans to be mostly non-stick, if you use them right. But the sauce pans and stock pots. I bought two sauce pans and a stock pot from Made In and my perception is that food seem to stick to the bend at the bottom and up the sides more easily than with the All-Clad. To me, this means I have to watch my food more carefully when using the Made In, or spend more time cleaning afterwards. I'm going to theorize here that it may have something to do with the more deeply brushed finish of the Made In (many more "micro" hills and valleys for food to catch in, perhaps?). All-Clad seems to have a slight edge in this regard. As i said this is just my perception based on experience with similar pieces from both brands. Nicely done review. Thanks.
Hi Tom:
I only have All Clad, I had never heard of Made In before stumbling across this video. Seems like decent stuff. Love my All Clad but as far as sticking, do you do the "Mercury Ball" temp check (Leidenfrost effect)? I just use a bit of Canola Spray in my All Clad pans and I never have any issues with eggs, pancakes, etc. sticking, it's really all about temps. I stopped using non-stick cookware years ago other than I have one griddle left that I need to replace. With SS pans, too cool or too hot and your food will stick. Get in the zone and it behaves pretty much the same as non-stick. You can check it out here th-cam.com/video/w3laDpr4kvw/w-d-xo.html
@@danbrockettDOP Yes, I 've been doing the water test for years and all you say is true, but as I said in my comment, I'm talking about sauce pans, not frying pans and when making something other than a fry or saute, you don't always want the pan that hot. I just notice a basic difference in the surface finish that seems to allow more food to gather and stick on the Made In sauce pans than my All-Clad sauce pans of similar size.. I like the look of the Made In, as well as the build quality and the ergonomics. I just think think they perform as well on the stove-the main reason you buy one pan over the other.
I've been using All Clad triple ply for nearly 30 years with great success. The issue now however is that the aluminum layer in the center starts to erode after a number of years from the dishwasher. Not a terrible issue BUT the remaining two layers of stainless steel are razor blade sharp! Just wondering if they can be taken to a metal grinder to polish the edges.
You should contact All Clad for their lifetime warranty and see what they say -- the materials should be covered for defects and aluminum should not be eroding like that even with a dishwasher!
@@KN-op3et There was actually a class action lawsuit against All Clad with the claims that the products were dishwasher safe. I've not a clue how that turned out. The metal grinder did a wonderful job smoothing the sharp edges and expect them to last another 20-30 years.
@@kennixox262 I have the same issue with my all clad pans. Did you take them somewhere to have the edges ground or did you buy a tool to do it?
@@darrinmc Took mine to a metal grinder to plane the sharp edges down. He has the tools and grinding skills that I lack. Great success with the project however. Eventually the problem will return.
Thanks for the thorough explanation. For way too long I bought cheaper (thinner) pots and pans before discovering the advantages of thicker, more expensive ones. If possible I would prefer anything Made in the U.S.A.
I don’t get the non stick frying pan I’m trying to get away from non stick looking to get the 10 piece d5 all clad
I've had my All-Clads for 30 yrs now.... I think I'll be fine...
All Clad copper core is unbeliveable. Great. Unfortunately , the All Clad handles are terrible for anyone with medium to large hands. Way way too narrow and sharp edges.
Absolutely true. Handles are terrible. Hard to lift and maneuver a large full pan. I had a Williams Sonoma gift card for years that I finally used for a 12” all clad. The pan is nice but awful handle, glad I didn’t buy a whole set.
LOL. I think the handles are terrible for those of us with SMALL hands. 🙂
@@Elizabeth-d1n I have large hands and believe me, they’re awful
I love madein design but it is heavy :( .. all clad d3 is still my fav...!! In my household we cook all day atleast 3 times...I hardly ever go to any of my all clad d5, dmeyere or copper core cookware at all. I recently bought madein but I find it on the heavier side for regular use... I would like to try tramontina (made in brazil) as I am hearing lots of good reviews about it and it's a beater too considering its price.
What kind of stove/oven is that?