Hi Scott. I got the 12'' All Clad Copper Core today and was really excited to put it to the test in a traditional fried egg. After the heat up procedure, water drop test, heating up of the oil and butter, I noticed the fat was sliding to the outer edges of the pan leaving a sort of a top in the middle of the pan with less oil. I was using a Siemens mid size burner on the lowest setting. Egg came out OK but the middle section was slightly stuck to the surface me suspecting that was due to less fat in the mid section of the pan. So I let pan cool down and wiped it clean with some paper. I had some straight pices of laser cut titanium in the garage and I used those to measure if the pas was warped. It was bulging in the same direction both on the frying surface and the bottom of pan. This wouldn't be noticeable by placing the pan bottom down on a flat surface as the warp was equal and the sides of the pan were equally surfaced. Should I return my pan? Could you please measure your pan and let me know. I am thinking this would be bad for people using induction as that technology needs all the surface to be flat to the hob, no? But it should't be good if I say fry five pieces of meat and the one in the middle would probably get a different texture than the other ones. Thanks for great reviews, and btw you are funny :)
Send it back if you think it's warped. This is high quality stuff and you spent big bucks and don't need to question if it's not right. Send it back and get a new one.
Uncle Scott... perfect video to watch with a black cup of coffee on a Sunday morning. I've now thrown all my Teflon pans out, then moved over to high carbon steel... had to get rid of them when the stainless steel review came out--took out a second mortgage on the house to pay for them! It's an investment--a family heirloom I say. My wife said, "It's me or the damn pans!" I miss her... Thanks for the reviews, I always look forward to them. BTW... you've got a spotlight bulb burned out in your upstairs kitchen. Top Left can light!
Well done Uncle Scott! Hilarious. Particularly the self deprecating wife jokes. Lol My 14 piece All-Clad copper core just arrived this morning. I am so stoked!!
@@UncleScottsKitchen if you’re looking for a full set, wayfair has 650 off of the 10pc set and 500 off the 14. I got a 10pc set and when it arrived, the copper was tarnished and I msgd customer service. Refunded me 20%. So worth it!
@@DeiTheCulinarian define tarnished, because if it was literally just surface oxidation, then it is amazing that they gave u 20% back for something that naturally happens to copper and is ultra easy to clean off, good deal lol
@@---Blue lol, it is exactly what you’re thinking! I bought some barkeepers friend and hopefully it’ll clear it up. I bought a 12 inch from the factory seconds sale and the copper was perfect so I was a little annoyed the new pans were discolored. But for 20% off, I’ll take it lol
@@DeiTheCulinarian personally wouldn't worry about tarnishing, bit of vinegar will clean it right off, it's very simple chemistry that anyone can do at home
My Copper Core 12” came in today. Also have a D3 10” with lid on the way. After watching your reviews and comparisons that’s what I went with for new stainless. I still want to try the Demeyere Proline. Overall I think I will like the better responsiveness of the Copper Core. In other news, the Copper Core is absolutely beautiful!
I got this pan Friday 1/7/22 from WILLIAMS-SONOMA at the Summit. Floor model was $265.00 with a ring up at the counter of $220.00 with a 50% discount. In the end it was $100.0 (?) . 🤣🤣🤣🤣🤣🤣🤣🤣 Love it. I was searching for the 12 inch D3 for$130.00, but got the 12 in copper.
I'm trying a new lapel mike... hopefully it sounds better! Still working out the kinks though. I had to boost it up a little. It would help if I didn't mumble, as my wife likes to say.
I just bought my first all clad pan from their factory sale the other day. I've got the copper core saute pan coming. And now I'm curious if it will do better than the Lecreuset stainless steel saute pan I have. Either way I'm excited for my all clad pan.
Bought that same pan at a deep discount and either Marshalls or TJ-Maxx (same company). All-Clad, Le Creuset can often be purchased there heavily discounted.
@@UncleScottsKitchen oh it's a free-for-all and it won't be on the website. you literally have to go to each store, head right to the cookware and start pillaging through whatever they put out that week.
I found a tri-ply 3 qt All-Clad sauté pan with lid at one of those places many years ago. It was buried on the back of a lower shelf. All I could see was the handle, so I moved a couple of things and pulled it out. It was covered in dust and had a couple different price stickers on it and one arrow sticker pointing to some surface scratches on the underside of the lid. I think I paid $49.99. It still looks brand new and has been used hundreds of times.
THIS was the review I was hoping to find. I love my Solidteknics carbon steel frypan collection, and also my Nana's Piqua cast iron skillet, which I use a lot for making a perfect ribeye for my husband, (she got it for a wedding present in the 1920's). The hole in my collection was a great stainless steel fry pan. I just pulled the plug on this fry pan after watching your great and thorough review (got 10% off too). Can't wait to make some fab pan sauces!!
Sir: Great, comprehensive review! I recently made my final mortgage payment, and wanted to reward myself with some top-end stainless cookware. All-Clad is at the top of my list of considerations, with the copper core being the grade of choice (go big or go home, right?) Your review sold me on the product, especially your demonstration that your pan hadn't warped at all after a year and a half of being a workhorse. Thanks!
It’s always a good day when a new review comes out from Uncle Scott. Loving the SS reviews. Keen to hear your thoughts on enamelled cast iron skillets from the likes of Le Creuset and Staub too.
Thanks Nicholas! I have a Le Creuset enameled dutch oven which works great but I have not tried the skillet. I don't have any Staub YET but maybe that is a good category to move into next.
Scott reviews All-Clad! Who'd a thunk it! I remember when the copper core line came out years ago. I could not justify the cost even though I was tempted. But I've had my original All-Clad set of pots and pans now for over 20 years and they're still going strong. Their saute pan is my go to for making tomato sauce and spaghetti. I tend to use my carbon steel skillets more these days then my All-Clad skillets. ( we know who's to blame for that!)
Haha! There is a fine line between credit and blame (as I'm reminded of by my wife daily)! Stainless steel definitely is a must-have for those tomato sauces... I have the 4-qt D3 sauce pan and really like it but I like to kind of upgrade a little when it comes to frying pans.
Great review with a lot of good info. I have this pan too and it's wasted on me as someone who doesn't cook all that well. For new users to this pan you will want to watch the temperature closely as this pan heats up quite fast and seems to remain hotter at the same setting than the D3. When it's too hot food seems to stick to it much more readily. Mine is also not quite as non-stick as in this video though usually only use avocado oil for eggs. One last thing, this pan is quite heavy and with the helper handle it's kinda unwieldy for me. These days I use the D3, deBuyer, CI pan and carbon steel wok much more than this pan.
Great comments! I haven't tried the D3 frying pan, but this one might be a little more responsive with the copper. For the eggs and sticking issues, try adjusting the heat a little. I find that oftentimes if I have something sticking, the pan is either too hot or too cold and if I change it a little, the food will slide around.
I have an large All-Clad fry pan and it is badly warped. I don't know if it is defective, or if I abused it in some way, but it spins and doesn't get good contact on a glass cooktop 😞
Also the trick to using stainless and not having food stick is to warm the pan up until it is very hot, then add your oil/butter and only add your meat/foods once the oil/butter is up to temp. So get the pan hot enough.
I have a complete collection of A.C. LTD, I love it, all the way to the 12qt stewing pot, it's not going anywhere, the first piece was the little saute pan, so cute and beautiful.
I have a couple of Scanpan Axis (5 ply copper core). Really like cooking with them - I think copper core stainless is the best all round formulation of 'stainless steel' cookware: very forgiving about temperature, enabling great results even when I don't get the pre-heat exactly right! Weight is a factor, but I like heavy pans (have 2 deBuyer as well).
The best line from All Clad and probably the best stainless steel cookware in the D7 series that was discontinued in 2018. If you’re lucky enough to acquired them, you know what I’m taking about. Only one I need to complete that line is the unicorn 3.5 qt Dutch oven. Best line of pans ever made
Any idea why they don't just go with a solid copper core instead of layering it with aluminum? It seems kind of counterintuitive to have to heat through two layers of aluminum, which are just going to cause the pan to heat up more slowly. Wouldn't a copper version of the D3 make more sense? Just get rid of the aluminum altogether. The only reason I can think of for why they wouldn't do it are over concerns that the pan could warp from heating up to quickly. Thoughts?
@@AlexT-sy6nmThat’s one reason. The second reason is weight. Your pan would become much heavier without actually gaining as much on stability as with aluminum layers.
Very good content, thank you (I'm about to purchase the Copper Core 10-piece set)! FYI, at some point, I thought "ah, I should speed up this video" then I realized it was already at 1.75x, but it sounded normal, haha.
@@UncleScottsKitchen I have the 12 inch D3 and use it for applications similar to yours. Results look the same as what you show in your video and all is entirely satisfactory. It doesn't have a helper handle, but does have a lid. As to whether the copper or D5 is better than the D3, they are if you like them. They're all premium products and there's a lot to be said for pride of ownership and the satisfaction of using a quality product.
Thanks for the review, I am currently trying to decide between stainless steel and carbon steel. I was leaning toward CS but two factors make me pause: a) not all handles are oven save, b) cannot cook acidic food without stripping the coating. I have had a lot of trouble in the past with SS sticking, but I did not understand the proper way to use it to prevent sticking. In my defense, managing perfect temp is a pain in the ass. I am curious why you would have both cs and ss frypans other than for doing reviews.
Getting both of em For CS: de buyer mineral b pro they have stainless steel handle, oven safe For SS: demeyere Atlantis/proline And CI: for reward for yourself this one is good too
I think it depends on your pallet. If you're making a lot of sauces I'd say go with stainless 1st in the budget order. If you're like me and using tons of animal fats, cheese sauces, and consider grease to be the star of your gravy than I'd say go with a De Buyer Mineral B pro, it's a very heavy carbon steel. It's the pan I would use for my last meal. I also own all-clad copper core, high end french brands that I can't spell, etc. They're both awesome though. You really can't go wrong choosing one.
@@liahfox5840Those copper pans are more useful in a professional kitchen making very heat sensitive sauces where the very responsive copper would make a difference.
I bought my Copper Core in 2002. It’s great. I damaged two pieces overheating them, but it was my fault (left on to preheat too high for too long, and let a saucepan boil dry when boiling water. Even damaged, they work well, just warped and discolored. I was surprised when I got my induction cooktop that it didn’t work. I guess they changed their stainless exterior at some point, but the original Copper Core is not induction-compatible. By the way I got mine at Williams-Sonoma in 2002, a 9” skillet/omelet pan, 8 quart Dutch oven (stock pot) and lid, 12” sautè pan and a 2 1/2 quart saucepan and lid for just over $600. I guess that would be double the price now. I even saw some at TJ Maxx in about 2004 but didn’t get it because I didn’t need it. I should have bought everything TJ Maxx had. On another topic, I never hear anyone mention the old Calphalon heavy gauge anodized aluminum, but it cooks better than anything, in my opinion. I did come to realize that even though anodized, it turned white butter sauce green, so it does release aluminum into food, but white butter sauce is extremely acidic in the reduction phase before the butter is added. It requires careful cleaning by hand. It has plenty of rivets and helper handles with narrow spaces.
It depends on what you are cooking. Copper pans excel when cooking ingredients that are prone to burning such as bechamel and mornay sauces that have a starch content. . When set on a low to medium heat, copper pans have the ability to distribute the correct cooking temperature evenly over the cooking surface. This allows you to hold an optimum cooking temperature without creating hot spots. Onions and garlic can be browned in butter without burning the butter, When searing meats and other high heat applications, cast iron is a better choice. Cast iron is a good choice to brown onions with high smoke point oils. This rules out butter which is why cooks use ghee. Aluminum pans are low in cost and perform well in both high and low heat applications. They are light in weight; which is why they are so commonly used in professional kitchens. . The problem with aluminum is it can leach out unwanted metallic elements into the food. Home cooking generally isn't concerned with cooking at blast furnace temperatures to increase productivity and flipping food in the pan 10 hours a day. Stainless steel, cast iron, carbon steel, tin or stainless lined copper pans are a much better choice for a home kitchen.
I am not sure why I used All-Clad Copper Core 3.8L saucepan to boil water, and the water when it cools down tastes weird, I notice some metal taste, though it has been used for months have been cleaned thoroughly. But the Demeyere Atlantis 8L pot I have been using since brand new, there is no metal taste at all for the boiled water, meaning it tastes much better. I wonder if it's the interior cooking surface stainless steel quality problem for the All-Clad Copper Core which I have been using since brand new. A bit worrisome. I don't use things like kettle to boil water like Dualit or Alessi as I see it is unhealthy compared to using a pot or deep saucepan which can be more easily cleaned inside out after use.
I have a 3qt All Clad Copper saute pan. I never use it because of the handle. It makes me feel like I would if I'm walking a tightrope. Fortunately I have my Demeyere Proline pans, so I don't have to deal with that experience.
@@UncleScottsKitchen Demeyere Proline or Atlantis series: Non plus Ultra! You are ready for a Demeyere, and we are ready for the review. But be careful, it is a oneway street, you never want to go back to use something else.
I like the 5D copper core All-Clad line but picking up that weight with those handles is like stepping on lego with bare feet. How does La Creusets 12” compare?
great video. Was really curious about these pans so went straight to your channel to see if you have done a review on them. I still would like to see you do a review on a Blanc Creative carbon steel pans. They are hand made & yes expensive. They are right at same amount as you mentioned this all clad pan.
Would you consider doing a review on a Lodge fish pan? It can be used on the bbq, used to sear and cook big hams, cook large amounts of food, lots of hamburgers, etc. I am wondering what you think of it as a utility pan. I like that large amounts of food can be cooked on it and stored (such as a bunch of pork chops and stored in the fridge for people to pull out and have when they want).
I don't know why we can't make full clad carbon steel pans Or even better, inox on the outside, carbon steel for the cooking surface, and alu in between Maybe internal rusting is too much of an issue ? Would be so much better on induction and such Bonus point if it has the flatter bottom of stainless steel pans rather than the slightly concave debuyers and such, I actually hate that
It's the matching hood that goes with the stove, which is an ilve Majestic. I think the models have been updated since I got mine. It's worked well. My wife thinks it's a little loud but it doesn't bother me.
2:40 - I like how they present those two aluminum cores as a feature when it would obviously be a lot better if it just had a single copper core as thick as the combined thickness of the 1 copper core and the 2 _el cheapo_ aluminum cores that they used. It's like how Lodge presents their rough cooking surface on their cast iron pans as a feature. It also saves them a ton of time/money on the machining steps that they get to completely skip, but I'm sure that's just a coincidence.
That was a nice video. What you cooked looks very tasty. But I was looking for a place to voice my thoughts about All-Clad skillets and I found yours. I see the handle on that skillet has the same design as the cheap cost black pan version a friend gifted to me. (I check the print on it. It does say All-Clad on it.) I like the pan. I hate the spoon shaped handle. It's fine over the stove. Stays cool. But when you try to hold the pan sideways to wipe/clean it. Bad. Very difficult. The grip slips. It wants to turn flat. Very hard to hold while cleaning it. Was it the same for you?
I have the D3 and the Copper Core... D5 is still on The List but I will get one eventually, so I can't definitively say. I think the copper core is going to be more responsive/quicker to adjust to heat changes than the D5, but again I haven't used them side by side.
Nice video, as usual. But seeing you abuse the chef knife on a ceramic plate made my heart stop for a second or two. Like skillets, knives have feelings too.
"I dont know", but he did know. he did. oh and re d3 vs copper core, it's kind of a different thing. d3 pans are beaters, and are lightweight pans. all of these pans have tradeoffs and d3 heat up and cool down really fast and can just be thrown around in a way that heavier pans cant be. the price is kind of irrelevant IMO, buy the one that better meets the needs of the way you cook. also I recall that the 7 layer stuff from both all-clad and demeyere technically heat more evenly than the copper core, but it's probably spiltting hairs at that point
It just depends on the person! If value is the number one priority, the D3 is a fine way to go; if you like high-end stuff and nice kitchens and it makes you feel good to cook with the best gear, then the Copper Core is worth the upgrade.
@@UncleScottsKitchen hmm, I disagree. I do not think copper core, 7 layer is objectively better than d3. to me, both are about as useful as each other but for different reasons. the fact that the d3 costs less is just incidental to its manufacture.
What Bernie said is good advice. I use Barkeeper's Friend if there is any oil that got sticky. If there is any of that weird whitish bacon residue that remains even after you wash the pan, white vinegar gets that right out.
Would be great to see a video on how to cook on stainless steel pans. Maybe even putting a comparison of something cheaper (up to 100,-). I see you’re cooking an omelette non stick and I’d love to know is it my pan or my cooking that makes the eggs stick like hell.
With stainless steel everything has to be perfect. Pan needs to be clean, perfect temp, perfect amount of butter at the right temp, etc. With my old super smooth cast iron, I can cook bacon & homefries, and still get perfect over-easy eggs in a dirty pan. I still haven't tried that in my carbon steel yet because I'm still learning them/seasoning them, but so far I'm in LOVE!
@@liahfox5840 Thanks. Would be great to know then what are those perfect conditions. Hope moon phase doesnt matter :) I did buy the carbon steel one he recommended, and its awesome.
ugh ok Scott between a 5 at Mauviel Rondeau and a all clad copper core 6 qt saute pan ??? same price for each. Thanks, sorry i keep bothering you. Almost done
@@UncleScottsKitchen so actually the All Clad says its 5 qt too but the demensions are over an inch wider and almost two inches deeper. Its larger by 1/4 inch over the scanpan i am replacing. The Mauviel would be about 1 1/4 inch small than the scanpan. Ugh both withing $25 of each other both are available on their websites. oddly, the 3 qt All Clad copper core is actually selling for $100 more at $349. The 5 qt All clad copper core is on sale now at $249. The Mauviel is regularly priced at about $230
@@UncleScottsKitchen sorry not sure this reply went through but my mistake the All Clad copper core is also listed as a 5 qt though its dimensions are about 1 1/2 inches wider and over an inch deeper than the Mauviel which is also listed as 5 qt. The All Clad is on sale now on their website $249 and the Mauviel is $229 so no real difference there. Oddly the 3 qt All clad copper core is listed for $100 more at $349 go figure. Thanks for taking the time to respond i appreciate it. BTW the All Clad is about a 1/4 wider than the scanpan i am replacing so i don't need the bigger size but then again i'm just replacing one pan for another ,I don't need either.haaha
@jstones9872 The All Clad Copper Core are still the same price. I think I'll be picking up the 5 QT Saute pan @ $250. I need a 12" metal lid. If I have to pay $70 or more for a lid I figured I'd put the $$ towards the copper core saute pan I've always wanted. Which pan did you end up getting?
@UncleScottsKitchen Have you ever reviewed the pans from a Belgian brand (now owned by Zwilling) called Demeyere? I have 32 year old Demeyere pots and pans that are still in great shape. Yes... you read that right, I bought mine in 1990. My mom's set, dated 1958, are now owned by my sister and she still uses them. So they truly last a lifetime. However I'm upgrading to induction and hence I'm, unfortunately, having to swap out my pots & pans as the ones I have are not magnetic. I don't particularly like the shape of the Demeyere pans, but I would be interested if you had ever done a review on them. They have a 5-ply (called industry 5 or 5-plus: the only difference is the handle) and a copper core 7-ply called Silver-7/Atlantis (Silver-7 being the name at Sur la Table, but it's identical to Atlantis) or Proline (for the frying pans). Let me know. Would love for you to put them through their paces and compare them to De Buyer, All Clad, etc.. FWIW: I hate the handles on All Clad. So I'm either going full out on De Buyer or sticking with Demeyere. Thanks and great channel ! Glad I found it.
Hi Belgian. I am in the process of getting one. I keep looking for them to go on sale but they never do! I'm looking at the 12.6" Atlantis, which will be about $300 (and a discussion with the wife!). But I will get one soon.
Soon, Ted! If ATL is Atlanta, congrats to your Georgia Bulldogs, who I don't actually like, but they beat Alabama who I don't really like even more! :)
In terms of value the D3 is probably a fantastic value and maybe all people need, but then again, the copper looks really nice and there are always people who like to upgrade a little too.
Is it any better? I still can't figure the sound out. I got one of those DJI Pocket cameras with the "creator bundle" tht has that lapel mike. So I recorded it with that, then I tried to sync it with the other camera's video. I felt like it needed a boost though. Still working out the kinks.
@@UncleScottsKitchen hard to say - it sounds like there is less room echo, butI think you are right - it needs a boost, or a better quality mic - like a Rode, though I'm sure you can get just as good quality for less money.
The copper highlights are put on later as decoration. America’s Test Kitchen tested the D-5 against the D-3 and found no real difference other than the price and extra weight. All-Clad is there go to skillet by the way!
This is copper core which is different than the D5. I went and read ATK's review and they were talking about the D5 but they didn't mention Copper Core. I just got a D3 this week and will be doing a side by side video on it vs. Copper Core! A can already tell you that the CC is about a pound heavier than the D3... surprised me.
@@UncleScottsKitchen ATK had a glowing review of the D3... it appears they havent done a copper core all-clad review from what ive found... but cost wise its a lot more than the D3.
uncle scott, when you use your chef knife on that plate it's dulling the heck out of your fine edge...please just get yourself a large beefy high-end steak knife ( victorinox makes good ones) so you don't destroy your precious chef knife edge over and over on a hard plate.
Well, I would not eat anything from, beyond meat or any other such product. As for the All-Clad Copper Core frying pan, well you get what you pay for. Being very well made, it makes getting good results a snap when you don't have to fight with the pan in the first place. Also, there is the economy in just buying it once. Yeah, it is on the high end, but look at it over a lifetime of cooking then the costs don't seem to be quite as expensive. Those NY Strips looked great, and I am not much for that cut of meat. I prefer Rib Eye myself. A more flavorful cut. NY Strip is more of a steak for steak and eggs in my opinion.
Great points, and I'm going to bring up that value/costs point in a Pancast. For the steaks, I made sure to say my favorite meal was a steak but I didn't name the cut! Sometimes I go filet, sometimes, strip, sometimes ribeye. But always a steak, caesar and glass of wine.
I know Under Scott gets easily distracted by a set of DD European pan ........;0) All the best Watch for the Wife cast iron coming your way If you get caught
@@Visitkarte thank god i found you, recently i have been seeing this that people are scared of carbs , do u watch layne norton's videos ? you tell me how do u get energy to workout ? u need carbs to fuel ur workout esp if its heavy , like strongman or any competitve sports . Most people need 50% of calories from carbs, and veggies are not even carb source my friend, u will get close to 0 energy from veggies, they have nutrients n minerals. google how many carbs in ur favorite vegetable. Honestly to me it seem like you are someone who doesn't eat enough food.
I respect your test efforts and opinions, but I am annoyed by the clapping audience bits thrown in here and there. It makes watching your reviews a bit tiresome. By the way, perhaps you should test the Made In cookware. Just a suggestion.
Made in is overpriced and hyper marketed mid-range foreign made junk. Yeah this guy's videos are painfully long and filled with fluff/verbal diarrhea. 16 minutes to deliver 45 second of useful content.
![[Gegagedigedagedago] NEW Help Gegagedigedagedago Nugget escape from Nikocado Avocado Challenge](http://i.ytimg.com/vi/hJWnwRC2Fz8/mqdefault.jpg)
Just ordered the copper core - Costco is having an amazing deal on the 7 piece set... can't wait to cook with it!!
"in my defense, i drink a lot..." love the the candor. proceed🤣🤣
:)
Hi Scott. I got the 12'' All Clad Copper Core today and was really excited to put it to the test in a traditional fried egg. After the heat up procedure, water drop test, heating up of the oil and butter, I noticed the fat was sliding to the outer edges of the pan leaving a sort of a top in the middle of the pan with less oil. I was using a Siemens mid size burner on the lowest setting. Egg came out OK but the middle section was slightly stuck to the surface me suspecting that was due to less fat in the mid section of the pan. So I let pan cool down and wiped it clean with some paper. I had some straight pices of laser cut titanium in the garage and I used those to measure if the pas was warped. It was bulging in the same direction both on the frying surface and the bottom of pan. This wouldn't be noticeable by placing the pan bottom down on a flat surface as the warp was equal and the sides of the pan were equally surfaced. Should I return my pan? Could you please measure your pan and let me know. I am thinking this would be bad for people using induction as that technology needs all the surface to be flat to the hob, no? But it should't be good if I say fry five pieces of meat and the one in the middle would probably get a different texture than the other ones. Thanks for great reviews, and btw you are funny :)
Send it back if you think it's warped. This is high quality stuff and you spent big bucks and don't need to question if it's not right. Send it back and get a new one.
Uncle Scott... perfect video to watch with a black cup of coffee on a Sunday morning. I've now thrown all my Teflon pans out, then moved over to high carbon steel... had to get rid of them when the stainless steel review came out--took out a second mortgage on the house to pay for them! It's an investment--a family heirloom I say. My wife said, "It's me or the damn pans!" I miss her...
Thanks for the reviews, I always look forward to them. BTW... you've got a spotlight bulb burned out in your upstairs kitchen. Top Left can light!
TH-cam only allows me to give one thumbs-up per post, but if I could give two for the wife joke, I would!
Well done Uncle Scott! Hilarious. Particularly the self deprecating wife jokes. Lol
My 14 piece All-Clad copper core just arrived this morning. I am so stoked!!
14 piece holy cow! Where'd you get it? What set did you get?
@@UncleScottsKitchen if you’re looking for a full set, wayfair has 650 off of the 10pc set and 500 off the 14. I got a 10pc set and when it arrived, the copper was tarnished and I msgd customer service. Refunded me 20%. So worth it!
@@DeiTheCulinarian define tarnished, because if it was literally just surface oxidation, then it is amazing that they gave u 20% back for something that naturally happens to copper and is ultra easy to clean off, good deal lol
@@---Blue lol, it is exactly what you’re thinking! I bought some barkeepers friend and hopefully it’ll clear it up. I bought a 12 inch from the factory seconds sale and the copper was perfect so I was a little annoyed the new pans were discolored. But for 20% off, I’ll take it lol
@@DeiTheCulinarian personally wouldn't worry about tarnishing, bit of vinegar will clean it right off, it's very simple chemistry that anyone can do at home
My Copper Core 12” came in today. Also have a D3 10” with lid on the way. After watching your reviews and comparisons that’s what I went with for new stainless.
I still want to try the Demeyere Proline. Overall I think I will like the better responsiveness of the Copper Core.
In other news, the Copper Core is absolutely beautiful!
I got this pan Friday 1/7/22 from WILLIAMS-SONOMA at the Summit. Floor model was $265.00 with a ring up at the counter of $220.00 with a 50% discount. In the end it was $100.0 (?) . 🤣🤣🤣🤣🤣🤣🤣🤣 Love it. I was searching for the 12 inch D3 for$130.00, but got the 12 in copper.
Holy cow that's a screaming deal! Lots of great meals await... great pan!
I was waiting for an answer to the question… is it twice as good as a D3?
Enjoyed this one. Very even colour on the chicken. 👌
Not to sound like an economist, but it depends! If you are a value-oriented person, probably not; if you like to upgrade to the high end, probably so.
Recently picked up a copper pot set and was looking for reviews. After finding this video I can’t stop watching your reviews lol, great videos chef!
Can you please do the comparison between all clad copper core and all clad g5 skillets? That you for all the work that you do!
Congratulations, Scott! You conquered the echoes in your kitchen!!
I'm trying a new lapel mike... hopefully it sounds better! Still working out the kinks though. I had to boost it up a little. It would help if I didn't mumble, as my wife likes to say.
Still loving mine
I just bought my first all clad pan from their factory sale the other day. I've got the copper core saute pan coming. And now I'm curious if it will do better than the Lecreuset stainless steel saute pan I have. Either way I'm excited for my all clad pan.
Post back and say which one you think cooks best if you have time!
Bought that same pan at a deep discount and either Marshalls or TJ-Maxx (same company). All-Clad, Le Creuset can often be purchased there heavily discounted.
I did not know that but I will start checking. Not sure where the closest one is but maybe their websites will have them.
@@UncleScottsKitchen oh it's a free-for-all and it won't be on the website. you literally have to go to each store, head right to the cookware and start pillaging through whatever they put out that week.
I found a tri-ply 3 qt All-Clad sauté pan with lid at one of those places many years ago. It was buried on the back of a lower shelf. All I could see was the handle, so I moved a couple of things and pulled it out. It was covered in dust and had a couple different price stickers on it and one arrow sticker pointing to some surface scratches on the underside of the lid. I think I paid $49.99. It still looks brand new and has been used hundreds of times.
I may have to to swing by my local Marshalls and check this out. Of course the last thing I need is more pans, but if I find a good sale why not!
THIS was the review I was hoping to find. I love my Solidteknics carbon steel frypan collection, and also my Nana's Piqua cast iron skillet, which I use a lot for making a perfect ribeye for my husband, (she got it for a wedding present in the 1920's). The hole in my collection was a great stainless steel fry pan. I just pulled the plug on this fry pan after watching your great and thorough review (got 10% off too). Can't wait to make some fab pan sauces!!
Copper clad stainless is a joy to use. I have a similar Calphalon skillett that I use daily. Unclad stainless is vastly inferior in comparison.
This Copper Core is really about top of the line for stainless. Next step up would be actual copper cookware, but it can cost 3X.
Sir: Great, comprehensive review! I recently made my final mortgage payment, and wanted to reward myself with some top-end stainless cookware. All-Clad is at the top of my list of considerations, with the copper core being the grade of choice (go big or go home, right?) Your review sold me on the product, especially your demonstration that your pan hadn't warped at all after a year and a half of being a workhorse. Thanks!
"I'm my defense, I do drink a lot." Classic.
As they say, it may not be the greatest excuse but it's the only one I've got!
@@UncleScottsKitchen don't sell it short. It's a good excuse.
Great episode. Trying to convince the wife to ditch our cheap Cuisinart stainless steel pans for All Clad. Maybe I'll show her this video, thanks.
Christmas is coming up... maybe Santa should just make them appear!
It’s always a good day when a new review comes out from Uncle Scott. Loving the SS reviews. Keen to hear your thoughts on enamelled cast iron skillets from the likes of Le Creuset and Staub too.
Thanks Nicholas! I have a Le Creuset enameled dutch oven which works great but I have not tried the skillet. I don't have any Staub YET but maybe that is a good category to move into next.
Scott reviews All-Clad! Who'd a thunk it! I remember when the copper core line came out years ago. I could not justify the cost even though I was tempted. But I've had my original All-Clad set of pots and pans now for over 20 years and they're still going strong. Their saute pan is my go to for making tomato sauce and spaghetti. I tend to use my carbon steel skillets more these days then my All-Clad skillets. ( we know who's to blame for that!)
Haha! There is a fine line between credit and blame (as I'm reminded of by my wife daily)! Stainless steel definitely is a must-have for those tomato sauces... I have the 4-qt D3 sauce pan and really like it but I like to kind of upgrade a little when it comes to frying pans.
Great review with a lot of good info. I have this pan too and it's wasted on me as someone who doesn't cook all that well. For new users to this pan you will want to watch the temperature closely as this pan heats up quite fast and seems to remain hotter at the same setting than the D3. When it's too hot food seems to stick to it much more readily. Mine is also not quite as non-stick as in this video though usually only use avocado oil for eggs. One last thing, this pan is quite heavy and with the helper handle it's kinda unwieldy for me. These days I use the D3, deBuyer, CI pan and carbon steel wok much more than this pan.
Great comments! I haven't tried the D3 frying pan, but this one might be a little more responsive with the copper. For the eggs and sticking issues, try adjusting the heat a little. I find that oftentimes if I have something sticking, the pan is either too hot or too cold and if I change it a little, the food will slide around.
I love your videos! You always have helpful information, but I also love how funny you are. Your jokes are so corny, but I still laugh every time.
Thanks!! My wife fears comments like these because they only encourage more of such behavior!
I have an large All-Clad fry pan and it is badly warped. I don't know if it is defective, or if I abused it in some way, but it spins and doesn't get good contact on a glass cooktop 😞
I love my All Clad. You do have to be careful with the the temperature. There’s a learning curve. Even cooking heat distribution. Serious quality
Also the trick to using stainless and not having food stick is to warm the pan up until it is very hot, then add your oil/butter and only add your meat/foods once the oil/butter is up to temp. So get the pan hot enough.
Have ya looked at the graphite core models?
I have a complete collection of A.C. LTD, I love it, all the way to the 12qt stewing pot, it's not going anywhere, the first piece was the little saute pan, so cute and beautiful.
I have a couple of Scanpan Axis (5 ply copper core). Really like cooking with them - I think copper core stainless is the best all round formulation of 'stainless steel' cookware: very forgiving about temperature, enabling great results even when I don't get the pre-heat exactly right! Weight is a factor, but I like heavy pans (have 2 deBuyer as well).
The best line from All Clad and probably the best stainless steel cookware in the D7 series that was discontinued in 2018. If you’re lucky enough to acquired them, you know what I’m taking about.
Only one I need to complete that line is the unicorn 3.5 qt Dutch oven.
Best line of pans ever made
Any idea why they don't just go with a solid copper core instead of layering it with aluminum? It seems kind of counterintuitive to have to heat through two layers of aluminum, which are just going to cause the pan to heat up more slowly. Wouldn't a copper version of the D3 make more sense? Just get rid of the aluminum altogether. The only reason I can think of for why they wouldn't do it are over concerns that the pan could warp from heating up to quickly. Thoughts?
If i'm not mistaken it's because of copper not being able to directly bond well to stainless steel so the aluminum helps with lamination.
@@AlexT-sy6nmThat’s one reason. The second reason is weight. Your pan would become much heavier without actually gaining as much on stability as with aluminum layers.
Very good content, thank you (I'm about to purchase the Copper Core 10-piece set)! FYI, at some point, I thought "ah, I should speed up this video" then I realized it was already at 1.75x, but it sounded normal, haha.
Did you get the set? What do you think of it? I'm debating if I should get it or D5
@@AntonAtan I didn't get it. I instead bought the more expensive Mauivel 1805 M'200 Copper, 9-piece set. Plus an extra 12" pan from them that's M'250.
Scott, the D3 is not a step down in performance. The 10 and 12 inch skillets come with lids for added versatility.
I have the D3 sauce pan and I really like it. Just haven't tried the frying pan yet.
@@UncleScottsKitchen I have the 12 inch D3 and use it for applications similar to yours. Results look the same as what you show in your video and all is entirely satisfactory. It doesn't have a helper handle, but does have a lid.
As to whether the copper or D5 is better than the D3, they are if you like them. They're all premium products and there's a lot to be said for pride of ownership and the satisfaction of using a quality product.
Thanks for the review, I am currently trying to decide between stainless steel and carbon steel. I was leaning toward CS but two factors make me pause: a) not all handles are oven save, b) cannot cook acidic food without stripping the coating. I have had a lot of trouble in the past with SS sticking, but I did not understand the proper way to use it to prevent sticking. In my defense, managing perfect temp is a pain in the ass. I am curious why you would have both cs and ss frypans other than for doing reviews.
Getting both of em
For CS: de buyer mineral b pro they have stainless steel handle, oven safe
For SS: demeyere Atlantis/proline
And CI: for reward for yourself this one is good too
Stainless steel vs carbon steel... What do you prefer?
If I could only pick ONE forever, stainless. But if you go with the Three Pan Strategy, I'd go stainless + cast iron + carbon steel, one of each.
@@UncleScottsKitchen thanks for your response sir. Good to know
@@UncleScottsKitchen Curve ball! What about copper pans lined with either tin or stainless? I'm just curious where that would fit on the list.
I think it depends on your pallet. If you're making a lot of sauces I'd say go with stainless 1st in the budget order. If you're like me and using tons of animal fats, cheese sauces, and consider grease to be the star of your gravy than I'd say go with a De Buyer Mineral B pro, it's a very heavy carbon steel. It's the pan I would use for my last meal. I also own all-clad copper core, high end french brands that I can't spell, etc. They're both awesome though. You really can't go wrong choosing one.
@@liahfox5840Those copper pans are more useful in a professional kitchen making very heat sensitive sauces where the very responsive copper would make a difference.
Another GREAT video. Thank you for all of the awesome reviews
I bought my Copper Core in 2002. It’s great. I damaged two pieces overheating them, but it was my fault (left on to preheat too high for too long, and let a saucepan boil dry when boiling water. Even damaged, they work well, just warped and discolored. I was surprised when I got my induction cooktop that it didn’t work. I guess they changed their stainless exterior at some point, but the original Copper Core is not induction-compatible. By the way I got mine at Williams-Sonoma in 2002, a 9” skillet/omelet pan, 8 quart Dutch oven (stock pot) and lid, 12” sautè pan and a 2 1/2 quart saucepan and lid for just over $600. I guess that would be double the price now. I even saw some at TJ Maxx in about 2004 but didn’t get it because I didn’t need it. I should have bought everything TJ Maxx had. On another topic, I never hear anyone mention the old Calphalon heavy gauge anodized aluminum, but it cooks better than anything, in my opinion. I did come to realize that even though anodized, it turned white butter sauce green, so it does release aluminum into food, but white butter sauce is extremely acidic in the reduction phase before the butter is added. It requires careful cleaning by hand. It has plenty of rivets and helper handles with narrow spaces.
Excellent review!
Uncle Scott, in your opinion is there any pros or con to purchasing a copper pan over this pan other than looks?
It depends on what you are cooking. Copper pans excel when cooking ingredients that are prone to burning such as bechamel and mornay sauces that have a starch content. . When set on a low to medium heat, copper pans have the ability to distribute the correct cooking temperature evenly over the cooking surface. This allows you to hold an optimum cooking temperature without creating hot spots. Onions and garlic can be browned in butter without burning the butter,
When searing meats and other high heat applications, cast iron is a better choice. Cast iron is a good choice to brown onions with high smoke point oils. This rules out butter which is why cooks use ghee.
Aluminum pans are low in cost and perform well in both high and low heat applications. They are light in weight; which is why they are so commonly used in professional kitchens. . The problem with aluminum is it can leach out unwanted metallic elements into the food. Home cooking generally isn't concerned with cooking at blast furnace temperatures to increase productivity and flipping food in the pan 10 hours a day. Stainless steel, cast iron, carbon steel, tin or stainless lined copper pans are a much better choice for a home kitchen.
I am not sure why I used All-Clad Copper Core 3.8L saucepan to boil water, and the water when it cools down tastes weird, I notice some metal taste, though it has been used for months have been cleaned thoroughly. But the Demeyere Atlantis 8L pot I have been using since brand new, there is no metal taste at all for the boiled water, meaning it tastes much better. I wonder if it's the interior cooking surface stainless steel quality problem for the All-Clad Copper Core which I have been using since brand new. A bit worrisome. I don't use things like kettle to boil water like Dualit or Alessi as I see it is unhealthy compared to using a pot or deep saucepan which can be more easily cleaned inside out after use.
I have a 3qt All Clad Copper saute pan. I never use it because of the handle. It makes me feel like I would if I'm walking a tightrope. Fortunately I have my Demeyere Proline pans, so I don't have to deal with that experience.
Lots of people have been recommending those Demeyeres... I will try to get one of those and do a review next.
@@UncleScottsKitchen Demeyere Proline or Atlantis series: Non plus Ultra!
You are ready for a Demeyere, and we are ready for the review.
But be careful, it is a oneway street, you never want to go back to use something else.
@@UncleScottsKitchen +1 for a demeyere proline/Atlantis review. I’m leaning in that direction to replace my 20 year old Kenmore stainless steel set.
Another awesome video Scott! Thanks!
I like the 5D copper core All-Clad line but picking up that weight with those handles is like stepping on lego with bare feet. How does La Creusets 12” compare?
Thanks for the review👍
I learned a similar technique for chicken thighs from Jacques Pepin, so you know you're doing it right!
A good rule of thumb is to do whatever Jacques Pepin says!
great video. Was really curious about these pans so went straight to your channel to see if you have done a review on them. I still would like to see you do a review on a Blanc Creative carbon steel pans. They are hand made & yes expensive. They are right at same amount as you mentioned this all clad pan.
Hi, do you know what is the thickness of the pan and the copper inside it? Thank you.
1.7mm the copper is .9mm of that.
@@mikeambrose1926 thank you so much
Would you consider doing a review on a Lodge fish pan? It can be used on the bbq, used to sear and cook big hams, cook large amounts of food, lots of hamburgers, etc. I am wondering what you think of it as a utility pan. I like that large amounts of food can be cooked on it and stored (such as a bunch of pork chops and stored in the fridge for people to pull out and have when they want).
I don't know why we can't make full clad carbon steel pans
Or even better, inox on the outside, carbon steel for the cooking surface, and alu in between
Maybe internal rusting is too much of an issue ? Would be so much better on induction and such
Bonus point if it has the flatter bottom of stainless steel pans rather than the slightly concave debuyers and such, I actually hate that
Is that hood vent good?what brand is it? Can you review it?
It's the matching hood that goes with the stove, which is an ilve Majestic. I think the models have been updated since I got mine. It's worked well. My wife thinks it's a little loud but it doesn't bother me.
Great video, thank you!
Scott, cooking beyond meat in an all clad voids the warranty. ;-)
It may have voided my digestive tract!
I wish there was a comparison between the aluminum and the copper
2:40 - I like how they present those two aluminum cores as a feature when it would obviously be a lot better if it just had a single copper core as thick as the combined thickness of the 1 copper core and the 2 _el cheapo_ aluminum cores that they used. It's like how Lodge presents their rough cooking surface on their cast iron pans as a feature. It also saves them a ton of time/money on the machining steps that they get to completely skip, but I'm sure that's just a coincidence.
I'm not sure you have a future in marketing! :)
So naturally they'll be a cookoff between stainless and carbon steel?
That would be a good one! Each would win a few rounds, I'd bet.
Thanks a lot for the video !
Vs Demeyere Proline ? :-)
That was a nice video. What you cooked looks very tasty. But I was looking for a place to voice my thoughts about All-Clad skillets and I found yours.
I see the handle on that skillet has the same design as the cheap cost black pan version a friend gifted to me. (I check the print on it. It does say All-Clad on it.) I like the pan. I hate the spoon shaped handle. It's fine over the stove. Stays cool. But when you try to hold the pan sideways to wipe/clean it. Bad. Very difficult. The grip slips. It wants to turn flat. Very hard to hold while cleaning it.
Was it the same for you?
Scott, we need a link to get studio audience tickets when vacationing near by.
They go quickly! People are already camping out in line.
If you use the All-Clad skillet "all the time," why does it always look new? Did you use a new pan for each demonstration?
That would be elbow grease and All-Clad Stainless Steel cleaner... I like them to shine in the videos!
So is this better then the D5?
I have the D3 and the Copper Core... D5 is still on The List but I will get one eventually, so I can't definitively say. I think the copper core is going to be more responsive/quicker to adjust to heat changes than the D5, but again I haven't used them side by side.
Nice video, as usual. But seeing you abuse the chef knife on a ceramic plate made my heart stop for a second or two. Like skillets, knives have feelings too.
But what a way to go!
That chicken dish looks delicious, i just might add a teaspoon of mustard to really punch it up.
"I dont know", but he did know. he did. oh and re d3 vs copper core, it's kind of a different thing. d3 pans are beaters, and are lightweight pans. all of these pans have tradeoffs and d3 heat up and cool down really fast and can just be thrown around in a way that heavier pans cant be. the price is kind of irrelevant IMO, buy the one that better meets the needs of the way you cook. also I recall that the 7 layer stuff from both all-clad and demeyere technically heat more evenly than the copper core, but it's probably spiltting hairs at that point
It just depends on the person! If value is the number one priority, the D3 is a fine way to go; if you like high-end stuff and nice kitchens and it makes you feel good to cook with the best gear, then the Copper Core is worth the upgrade.
@@UncleScottsKitchen hmm, I disagree. I do not think copper core, 7 layer is objectively better than d3. to me, both are about as useful as each other but for different reasons. the fact that the d3 costs less is just incidental to its manufacture.
Because I also drink, I just subscribed 😂😂😂😂
Cheers!
How do you keep the pan's shining like they are mine have a white haze I can't get rid of can you please tell me.
Barkeeper's Friend
vinegar / citric acid
baking soda
What Bernie said is good advice. I use Barkeeper's Friend if there is any oil that got sticky. If there is any of that weird whitish bacon residue that remains even after you wash the pan, white vinegar gets that right out.
Thank you for the advice I will try it
Great video Scott!
Would be great to see a video on how to cook on stainless steel pans. Maybe even putting a comparison of something cheaper (up to 100,-). I see you’re cooking an omelette non stick and I’d love to know is it my pan or my cooking that makes the eggs stick like hell.
With stainless steel everything has to be perfect. Pan needs to be clean, perfect temp, perfect amount of butter at the right temp, etc. With my old super smooth cast iron, I can cook bacon & homefries, and still get perfect over-easy eggs in a dirty pan. I still haven't tried that in my carbon steel yet because I'm still learning them/seasoning them, but so far I'm in LOVE!
@@liahfox5840 Thanks. Would be great to know then what are those perfect conditions. Hope moon phase doesnt matter :) I did buy the carbon steel one he recommended, and its awesome.
ugh ok Scott between a 5 at Mauviel Rondeau and a all clad copper core 6 qt saute pan ??? same price for each. Thanks, sorry i keep bothering you. Almost done
6 quart is a giant sauce pan... do you need one that big? I might go All-Clad there. Where is the good price at?
@@UncleScottsKitchen so actually the All Clad says its 5 qt too but the demensions are over an inch wider and almost two inches deeper. Its larger by 1/4 inch over the scanpan i am replacing. The Mauviel would be about 1 1/4 inch small than the scanpan. Ugh both withing $25 of each other both are available on their websites.
oddly, the 3 qt All Clad copper core is actually selling for $100 more at $349. The 5 qt All clad copper core is on sale now at $249. The Mauviel is regularly priced at about $230
@@UncleScottsKitchen sorry not sure this reply went through but my mistake the All Clad copper core is also listed as a 5 qt though its dimensions are about 1 1/2 inches wider and over an inch deeper than the Mauviel which is also listed as 5 qt. The All Clad is on sale now on their website $249 and the Mauviel is $229 so no real difference there. Oddly the 3 qt All clad copper core is listed for $100 more at $349 go figure. Thanks for taking the time to respond i appreciate it. BTW the All Clad is about a 1/4 wider than the scanpan i am replacing so i don't need the bigger size but then again i'm just replacing one pan for another ,I don't need either.haaha
@@jstones9872 for that price I would go for the Demeyere Atlantis It’s much better than the copper core line up. Simply the best there is!
@jstones9872 The All Clad Copper Core are still the same price. I think I'll be picking up the 5 QT Saute pan @ $250. I need a 12" metal lid. If I have to pay $70 or more for a lid I figured I'd put the $$ towards the copper core saute pan I've always wanted. Which pan did you end up getting?
In your defense, You never drink unless you're alone or with someone 😅
@UncleScottsKitchen
Have you ever reviewed the pans from a Belgian brand (now owned by Zwilling) called Demeyere?
I have 32 year old Demeyere pots and pans that are still in great shape. Yes... you read that right, I bought mine in 1990. My mom's set, dated 1958, are now owned by my sister and she still uses them. So they truly last a lifetime.
However I'm upgrading to induction and hence I'm, unfortunately, having to swap out my pots & pans as the ones I have are not magnetic.
I don't particularly like the shape of the Demeyere pans, but I would be interested if you had ever done a review on them. They have a 5-ply (called industry 5 or 5-plus: the only difference is the handle) and a copper core 7-ply called Silver-7/Atlantis (Silver-7 being the name at Sur la Table, but it's identical to Atlantis) or Proline (for the frying pans).
Let me know. Would love for you to put them through their paces and compare them to De Buyer, All Clad, etc..
FWIW: I hate the handles on All Clad. So I'm either going full out on De Buyer or sticking with Demeyere.
Thanks and great channel ! Glad I found it.
No, he hasn't reviewed any Demeyere products yet.
Hi Belgian. I am in the process of getting one. I keep looking for them to go on sale but they never do! I'm looking at the 12.6" Atlantis, which will be about $300 (and a discussion with the wife!). But I will get one soon.
Soon, Ted! If ATL is Atlanta, congrats to your Georgia Bulldogs, who I don't actually like, but they beat Alabama who I don't really like even more! :)
@@UncleScottsKitchen Thanks, yes Atlanta, but I was happier about the Braves WS victory.
I really like my D3 ALL-CLAD pans! I don't see the value in the D5.
Same here. ATk also agrees that the D3 is the better option
In terms of value the D3 is probably a fantastic value and maybe all people need, but then again, the copper looks really nice and there are always people who like to upgrade a little too.
Have u been watching Doug Demuro lately
I did not even know who that was until I looked him up... he's got 4 milion subscribers and I didn't even know who he was. Isn't TH-cam crazy?
See you got a lapel mic!
Is it any better? I still can't figure the sound out. I got one of those DJI Pocket cameras with the "creator bundle" tht has that lapel mike. So I recorded it with that, then I tried to sync it with the other camera's video. I felt like it needed a boost though. Still working out the kinks.
@@UncleScottsKitchen hard to say - it sounds like there is less room echo, butI think you are right - it needs a boost, or a better quality mic - like a Rode, though I'm sure you can get just as good quality for less money.
The copper highlights are put on later as decoration. America’s Test Kitchen tested the D-5 against the D-3 and found no real difference other than the price and extra weight. All-Clad is there go to skillet by the way!
This is copper core which is different than the D5. I went and read ATK's review and they were talking about the D5 but they didn't mention Copper Core. I just got a D3 this week and will be doing a side by side video on it vs. Copper Core! A can already tell you that the CC is about a pound heavier than the D3... surprised me.
@@UncleScottsKitchen ATK had a glowing review of the D3... it appears they havent done a copper core all-clad review from what ive found... but cost wise its a lot more than the D3.
🤦♂️ it has a copper core. The clue is in the name.
@@UncleScottsKitchen ive bought a D3. no real need for the D5
I'm a simple guy. I stick with my SS and Cast Iron.
Nothing wrong with that!
Enough teasing. Get your wife into one of these videos.
Those aren't sausage patties
👍
Are you sure you're not british
TIL Vegans are people too
uncle scott, when you use your chef knife on that plate it's dulling the heck out of your fine edge...please just get yourself a large beefy high-end steak knife ( victorinox makes good ones) so you don't destroy your precious chef knife edge over and over on a hard plate.
Well, I would not eat anything from, beyond meat or any other such product. As for the All-Clad Copper Core frying pan, well you get what you pay for. Being very well made, it makes getting good results a snap when you don't have to fight with the pan in the first place. Also, there is the economy in just buying it once. Yeah, it is on the high end, but look at it over a lifetime of cooking then the costs don't seem to be quite as expensive. Those NY Strips looked great, and I am not much for that cut of meat. I prefer Rib Eye myself. A more flavorful cut. NY Strip is more of a steak for steak and eggs in my opinion.
Great points, and I'm going to bring up that value/costs point in a Pancast. For the steaks, I made sure to say my favorite meal was a steak but I didn't name the cut! Sometimes I go filet, sometimes, strip, sometimes ribeye. But always a steak, caesar and glass of wine.
I know Under Scott gets easily distracted by a set of DD European pan ........;0) All the best Watch for the Wife cast iron coming your way If you get caught
I don't want her to see Samwise Gamgee or that lady from Fried Green Tomatoes and get any ideas!
@@UncleScottsKitchen LOLLL
why you dont have carbs in the meal ??
don't need carbs
There’s no essential carbohydrates, but there are essential fats and essential amino acids. If you want healthy carbs, just add veggies.
@@Visitkarte thank god i found you, recently i have been seeing this that people are scared of carbs ,
do u watch layne norton's videos ? you tell me how do u get energy to workout ? u need carbs to fuel ur workout esp if its heavy , like strongman or any competitve sports . Most people need 50% of calories from carbs, and veggies are not even carb source my friend, u will get close to 0 energy from veggies, they have nutrients n minerals. google how many carbs in ur favorite vegetable. Honestly to me it seem like you are someone who doesn't eat enough food.
By a whole set from Costco for 70% less. Just can't go all out in the oven.
That's kind of a big deal then. You get what you pay for.
nice review, but PLEASE stop the clapping effect...pleaseeeee.
I must disagree, Uncle Scott is made 1000 times better by the canned applause.... and wife jokes ofcc
“Vegans are people too”. Wait…what?! I think you missed something?
Thats why you don't invite vegans to eat at your house.
Vegans never seem truly happy. Maybe they need a slice of bacon!
COME ON MAAAAAAAN, THAT'S NOT HOW YOU COOK BACON, BUT FOR THE PURPOSES OF THIS REVIEW I SUPPOOOOOOSE
Any method other than boiling!
What's wrong with that method?
Tell me you're clueless w/o saying you're clueless.
I respect your test efforts and opinions, but I am annoyed by the clapping audience bits thrown in here and there. It makes watching your reviews a bit tiresome. By the way, perhaps you should test the Made In cookware. Just a suggestion.
I think the cheesy clapping is part of the charm, kinda like the wife jokes.
Made in is overpriced and hyper marketed mid-range foreign made junk. Yeah this guy's videos are painfully long and filled with fluff/verbal diarrhea. 16 minutes to deliver 45 second of useful content.
Those vegans sound radical, sort of like a religion. Not even using the same utensils.
the clapping was ok once, after that, annoying !!!!
Once you start to hear it in your head during the day, it grows on you!
@@UncleScottsKitchen d3 or copper, can't decide 🤔
@@UncleScottsKitchenno. Please. I'm begging you, your channel is better without so much of it.
@UncleScottsKitchen
Don't listen to them, Canned Applause and Uncle Scott go together like.... Uncle Scott and expensive fancy frying pans!
pls use fade out at the end of clapping sound effects.
I "learned" (borrowed?) this from Monty Python... adds just a little extra silliness!
No it’s not. It’s a terrible frying Pan.
What's so bad? I use mine all the time!
Lol. You couldn't be more wrong if you tried.