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Okay, All Clad lovers-- is it worth it to get the copper lined pots and pans?

cooking ware

asked by Karenmwaters about 5 years ago
12 answers 10701 views
4f98639e b8b3 42cd 9b01 ec8a503c5fdd  2010 09 15 14.22.07
added about 5 years ago

I agree with sarah.reinertsen. I have several stainless All Clad pots, all bought at considerable discount as irregulars, which are terrific and a pleasure to use. I always check at TJ Maxx for cooking tools and pans (not to mention terrific deals on tea, saffron, vanilla, jams). I suggest buying one of the copper All Clad pans at a steep discount and put it to the test. See how you like it. It is really easy to be swayed by the hype.

A7132580 ab6d 4637 9b1a ed4f3f514400  scplogoblog
added about 5 years ago

Also to consider, All Clad has several lines, some of which are tri-ply (which means that the conductive material that is embedded between the stainless steel [sometimes copper, sometimes aluminum, etc.] goes ALL the way from edge to edge, it is not only a disc on the bottom). Tri-ply pans really do help with temperature control through your whole pan, rather than having greatest heat only on the bottom surface. Another thing to consider is how you cook and the weight of the pan. I have a gorgeous 14-inch All Clad but didn't stop to think about flipping mushrooms (which I typically do one-handed with a flick of the wrist), if my spatula isn't handy I'll flip two handed but it's not the same, I wouldn't buy the same pan again for this reason. I guess I'm recommending buying one pot/pan at a time, rather than a set because the pros and cons change with the different sizes and shapes and what is good for one task may not be the best for another.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 years ago

Excellent point. All-Clad indeed has multiple versions and not only did they recently come out with a 5-ply, they also redesigned their stainless tri-ply. Both the copper core and the 5-ply are considerably heavier than the tri-ply stainless. I appreciate the weight in the smaller pans but would definitely think twice about a larger sauté.

Maybe this point would be better covered in Karenmwaters' main question thread:

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added about 5 years ago

Here's a link to a lengthy discussion of different brands, with a long answer towards the end that looks at this question. The link was given by a food52 staffer answering a recent question on Hotline --

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 years ago

Wherein, if you read carefully enough, you will find disclosed "the secret to magic cooking".

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Would like to know the date of the sale in Pittsburgh.

E6f5e079 1551 4472 bc70 dcc35a71edc2  110
added about 5 years ago

Some of my all-clad pans are over thirty years old. I don't think the embedded copper is worth the price, but there are is a four quart soup pot in the copper clad series that would look great even on the table. You'll have to have the time to clean the exterior copper finish, though. On ebay there are vendors for factory seconds at about half price.

Most of my everyday pans hang from a rack on the kitchen ceiling, and I find that having just a couple of copper pieces in the group jazzes up the whole lot, without being too pretentious.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 years ago

This is me not arguing with that logic:

6ac9976f 6ab0 4eb5 b7d2 7a4eb4866d07  page 1
added about 5 years ago

Not form me. My basic All-Clad are several years old and just as great as the first day. I do have separate copper pots for other uses and that's how I would buy copper.

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