Comments
SixersWin t1_ixjc8cs wrote
Do you know if there are separate commercial and consumer lines or are they all the same?
lastinglovehandles t1_ixjsdlt wrote
Nah it’s d3 and d5. We also use La Poissonnière if you’re really in the market for pans 😂
RRH12345 t1_ixkdi68 wrote
Do you have an opinion on the D3 vs D5? I’m a home cook. TIA!
CasuallyCompetitive t1_ixkhdgi wrote
I've read that the while the d5 is better, it's only marginally better. So if you have all the money in the world, go for it, but it's totally not necessary.
America's Test Kitchen rated the All-Clad d3 as their top choice.
RRH12345 t1_ixkhjaj wrote
Thank you so much for the info and video. I love America’s Test Kitchen!
Brothernod t1_ixmo5yd wrote
I believe Wirecutter came to the same conclusion.
lastinglovehandles t1_ixkpjoy wrote
Yep get D5. Great investment (if you got the money of course)
IndowinFTW t1_ixlf58q wrote
How’s the copper core or their new graphite core pans?
infiz t1_ixmto6m wrote
For anyone on a budget, check out https://homeandcooksales.com they periodically offer factory seconds sales on All Clad and they are a great deal.
ARM_rn t1_ixn6xhe wrote
We just did this and spent about $500 after dealing with crappy Teflon for years. Got a 3qt saucepan, 7qt pot with built in strainer, and a 10” and 12” sauté pans with lids. All D3. Stainless. They were listed as having “packaging damage” but arrived in pristine condition and would have cost over $1000 otherwise. Great deal and hopefully we’ll never have to replace any of them!
mcCola5 t1_ixlyoia wrote
What do you think about 'made in' brand?
lastinglovehandles t1_ixm2t9h wrote
They have a great social media and ad presence.
mcCola5 t1_ixm37ru wrote
Are you saying their pans suck but their marketing is top tier?
I have been trying to decide for years if I should pull the trigger on all clad or made in. Made in says they are just as good if not better than all clad, for half the price... the consumer reports are good... hard to trust anything these days.
PrimordialXY t1_ixmlx1d wrote
In my not at all professional opinion, the only things worth purchasing from Made In are the stainless saucier and the large carbon steel griddle. All Clad discontinued their saucier so Made In is the next best thing and their carbon steel griddles are actually excellent value. For everything else go All Clad, Le Creuset (or Staub), and Matfer.
lastinglovehandles t1_ixm6iam wrote
For home use it’ll definitely hold up. In a commercial setting? They’ll bombard you with ads of Chefs singing their praise. Meanwhile they already moved back to using all clad or vollrath.
4look4rd t1_ixmvuh9 wrote
It’s really hard to make a bad pan, if it’s 3 or 5 ply it’s going to be good. What makes all clad great is that not only the materials are good but they also nail things like proportions and handles.
Take the Misen frying pan for example, it’s very well made but I always reach for my All Clad because the misen’s walls are too shallow.
buttbugle t1_ixmicih wrote
Haha! I love this response. It says EVERYTHING by saying nothing.
hotdish81 t1_iy8qa3b wrote
I have a couple Made-in items, an 8x8 enamel and an 8" saute pan. Both were won at the Austin Food and Wine Festival, they're nice but at their price point I prefer AC, LC, and Lodge.
One thing I don't like is that I think they use their name to confuse customers in believing their line is "made in" the united states... But it's not.
RRH12345 t1_ixkpr0i wrote
Thanks!
[deleted] t1_ixlxiel wrote
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Lummp t1_ixma1by wrote
For me, it wasn’t the 5 layer vs 3 layer, it was the handles (both lids and pots/pans) and no drip lips that convinced me to upgrade. WS also allows you to purchase one of the sets then swap out certain pans. (I traded the 8” skillet for the 12” and the 3 qt sauce for a 4 qt pot).
RRH12345 t1_ixmrqug wrote
Thanks!
the-furry t1_ixkotlu wrote
D3 is lighter. I love them.
PotajeDeGarbanzos t1_ixl9023 wrote
Have you tried Demeyere Proline? 😉
morningdew11 t1_ixmb463 wrote
This is what I’ve been eyeing
PotajeDeGarbanzos t1_ixmia58 wrote
It’s marvellous! I got the 24cm for eggs and now I’m making omelettes all the time ;)
morningdew11 t1_ixoscdt wrote
Ive also been looking at the hestan. Have you tried those?
PotajeDeGarbanzos t1_ixp1qai wrote
No, sorry. I’m in Finland and wanted something that is made in EU with 30 yr guarantee. I googled Hestan and it seems some of their lines are made in Italy. They could be nice, as long as there is no coating. Pay attention to rivets (do they bother you or not) and thickness. Proline is 4,8 mm. (Takes time to heat, too) The Silvinox treatment on many Demeyere items is nice feature.
svensendoublebass t1_ixiwpfz wrote
As an avid cast iron cooker, All Clad stainless has a very special place in my kitchen. Few things sear better or cleaner.
Edit: pedantry
11B4OF7 t1_ixjlxt9 wrote
I always prefer the cast iron for seering
svensendoublebass t1_ixm14ul wrote
Yeah, cast iron does a good job with that, but I find that SS grabs and releases differently. I like it better for seafood and sometimes steak. Especially when I’m doing a tomato sauce with the fond, SS just works better.
11B4OF7 t1_ixo79aa wrote
For those reasons I’ll probably transition to SS if I get a house with a dishwasher next.
hexiron t1_ixmvna9 wrote
I was the same until carbon steel pans came into my life.
svensendoublebass t1_ixn56pl wrote
I haven’t tried carbon steel yet, but I’ve got my eye on them 😏
hexiron t1_ixnczd9 wrote
Just like cast iron, but lighter and will heat up much faster. It hasn't completely replaced my cat irons, but my daily drivers are two carbon steel pans now.
Laoscaos t1_iy14qvr wrote
But isn't the main draw of cast iron that its heavy and holds heat for searing? At least that's why I like mine.
hexiron t1_iy1cgx2 wrote
No need to hold head when a pan is this and can conduct it super well.
Laoscaos t1_iy1e7ee wrote
Maybe my stove just doesn't have a high enough heat rate, but I find searing requires a heavy pan as the stove doesn't heat fast enough for a good sear. My stainless steel can do it, but it also cost 10x as much as cast iron and still doesn't have the same heat retention.
11B4OF7 t1_ixnc0qu wrote
I have a Carbon Steel pan and I don’t care for it as much
mattwain t1_ixtafme wrote
What brand do you recommend?
hexiron t1_ixtcqsk wrote
I rock two Matfer Bourgeats that work just fine, but the Merten Storcks look pretty good.
turbo_dude t1_ixmbxta wrote
noun
noun: seer; plural noun: seers
1.
a person of supposed supernatural insight who sees visions of the future.
"a seer had foretold that the earl would assume the throne"
Similar:
prophet
prophetess
sibyl
augur
soothsayer
wise man
wise woman
sage
oracle
prognosticator
prophesier
forecaster of the future
diviner
fortune teller
crystal gazer
clairvoyant
psychic
spiritualist
medium
spaeman
spaewife
haruspex
vaticinator
oracler
2.
ARCHAIC
a person who sees something specified.
"a seer of the future"
slawre89 t1_ixk3vkm wrote
I cook a lot. I’ve had a d3 high sided sauté pan from all clad that I asked for and got from my wedding registry. 7 yrs old at this point. I bust it out anytime I cook acidic foods like tomato sauces. It’s gotten a lot of use and still looks brand new. An all clad stainless pan is a must have in a kitchen.
My most used pans:
-
finex 12 cast iron skillet
-
le creuset dutch oven
-
mauviel m’steel carbon steel wok
-
all clad d3 stainless sauté pan
Everyone of these is bulletproof and id recommend to anyone for bifl.
LazyDiscussion3621 t1_ixl22r5 wrote
Interesting!
Should i get one too in my situation: I am currently happy with my three de buyer carbon steel pans, well seasoned and maintained after 2 years of very regular use. We cook at least once a day.
But replacing my cheaper stainless steel sauce pan and sauteuse with all clad might be the next step in a few years, for the acidic things. Now many things stick too much in them even with decent amounts of oil.
And my wife currently has a great non-stick sauteuse that will of course wear out in a few years, but she does not want to use the heavy and maintenance intensive carbon steel.
slawre89 t1_ixm12lz wrote
Tough to say. You definitely don’t need it as your seasoned pans will work fine. You will just find yourself re-seasoning often with acidic foods.
I’ve found that if you leave acidic foods in a seasoned pan for even just a couple of hours once you’re finished cooking it can eat the seasoning off of them. Carmelized onions for example. Got to move to a Tupperware right away
I like to just put the lid on my stainless once it’s cooled down and put it into the refrigerator. It’s nice going stove to fridge to stove/oven to reheat and not worrying about the seasoning.
petula_75 t1_ixlvgkk wrote
finex is a joke. why would anyone spend 250 when a 30 lodge gets the same result.
slawre89 t1_ixly0pw wrote
Because it looks pretty when I set it on the table and serve a beautiful meal out of it.
Why would anyone buy a Mercedes when a Toyota takes you from point A to point B just the same?
hexiron t1_ixn2dpe wrote
Luxury cars have far more performance and convenience features than other budget automobiles beyond aesthetics.
It's not a really good comparison to these pans, where the massive price disparity is just aesthetics. It's also a fallacy to act like anyone can't use a lodge at the table and serve a beautiful meal from it - it's done all the time in magazines, ads, shows, blogs and in homes.
slawre89 t1_ixn5l1i wrote
My analogy is just fine.
I think both you should go complain to people who care on r/frugal 💅
futureplantlady t1_ixkg9un wrote
How many quarts is your sauté pan?? I’m looking at the 6qt because I batch cook most weeks, but it seems like the #1 complaint about it is that it’s large and heavy.
slawre89 t1_ixkh5ez wrote
Mine is the 3 qt tri-ply from all clad. It’s plenty big enough for a family dinner for four people.
Really like to do meatballs or fry chicken parm in it. Kind of my go to pan for Italian cooking. Stuffed shells in it is great as well.
A 6 quart saute pan would be massive. Can’t imagine a house needing/storing that. That size sounds more commercial kitchen to me.
tallulahQ t1_ixm3m8h wrote
I have a Sur La Table 5qt and it’s really big. I also bought it for batch cooking, but I tend to avoid using it for anything else. Definitely regret getting one so large, especially since our place is small
TypicalYankeesFan t1_ixiq6pt wrote
Can you give a brief description of how you cooked them? I’ve heard conflicting info on how to cook best with stainless steal
femifist26 OP t1_ixiqspv wrote
Sure! So we did a bunch of research before buying a SS pan and it seems like there are a few steps:
- Make sure to preheat the pan. We heated ours on an electric stovetop at about a 4 (low-medium) for three minutes
- Then added some water to see if they would freely move around. They should sizzle and dance and move when you tilt the pan.
- Then we added a tablespoon of butter and spread it across the pan and heated it so it was mostly melted
- Added whisked eggs and cooked them to our liking, turned the heat off and they slid right out!
- Washed with soap and water!
blazin_paddles t1_ixjuz13 wrote
This is the way. Also to just except that it's not gonna be sparkly shiny forever and that's ok, it's not ruined.
mhchewy t1_ixk7d78 wrote
A little barkeepers friend will shine it right up.
yepimasian t1_ixkacdt wrote
Just don't leave it on for too long
guitarlisa t1_ixm3qr2 wrote
Oh, here we go.
[deleted] t1_ixmhlql wrote
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qqtan36 t1_ixkjxys wrote
I would like to add that it's best to cook delicate things with a metal spatula on stainless steel. That way if the eggs do stick a bit, you can scrape the bottom without damaging the yolk
[deleted] t1_ixl85pm wrote
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[deleted] t1_ixm1nq9 wrote
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WookieeSteakIsChewie t1_ixm5nuu wrote
Well they should. It's delicious.
DepartmentNatural t1_ixmax1n wrote
Just because you think something is delicious not everyone else feels that way.
WookieeSteakIsChewie t1_ixmeajo wrote
Well they should. It's delicious.
peace_love_bananas t1_ixmh5vx wrote
To add to #2 - you only need ONE drop of water and it will turn into a ball and move around in a circle. Toss the water ball out of the pan otherwise when oil hits it, it will explode!
EasySmeasy t1_ixjo3zv wrote
Did you wash your hands first? Bc your username is...
thesolopolo t1_ixk62uh wrote
Genuine question, isn't that much butter bad for health (if you're making multiple eggs)
horceface t1_ixlx6ia wrote
I know right?! I keep my old bacon grease and use a couple tablespoons of that. Much healthier. /s
thesolopolo t1_ixlzy17 wrote
That was a genuine question, but apparently this sub doesn't appreciate questions. Butter is high in saturated fats so my question was based on that. Instead of down voting and being sarcastic an educated answer would be appreciated.
You don't need high heat on a non stick pan for frying eggs and you don't need anywhere close to 1tbsp of butter.
BadAndBrody t1_ixm3ags wrote
Both butter and lard are nutritionally better for you than seed oils, but you could certainly use less. A tablespoon seems enough to coat the bottom of a large pan, which would prevent sticking better than spotty coverage.
Nonstick pans require special care to prevent the coating from flaking off into your food, but their benefit is that they don't require butter at all if that's your main concern.
femifist26 OP t1_ixm0m7m wrote
Haha probably! But it’s delicious lol
colicab t1_ixiqozd wrote
My method: tbsp of butter then egg on top. Don’t touch it until the edges get a little ‘crispy’. Sliding around every time.
JimboBob t1_ixjlkhc wrote
Kitchen Aid makes a great clone. Fraction of the price and same quality. Ive had mine for years and still going strong.
(Correction my pots are Cuisinart!)
Diotima245 t1_ixk1f55 wrote
I can recommend Cuisinart pots as well. I got a stainless steel stockpot at TJ maxx and things a tank. I just don’t like glass covers but finding stainless steel pot covers isn’t common.
JimboBob t1_ixk3p5n wrote
Correction! My pots are Cuisinart clones not KitchenAid.
boogityshmoogity t1_ixlnl1i wrote
I have several cuisinart multi clad pro pans. I don’t think there’s a big difference between brands of fully clad SS cookware. They’re all buy it for life bulletproof.
Diotima245 t1_ixk5jet wrote
👍👍👍
MicksMaster t1_ixltciy wrote
Confirming. I have cuisinart multi clad and a d5. Both perform the same (great) and both have lasted 7 years so far. I reach for my all clad more solely because of the size (12”).
And FWIW my cuisinarts all came with stainless lids
BadAndBrody t1_ixm3jub wrote
I have the d5 set and it came with stainless lids. Got it a few years back on an insane black Friday deal at Macy's.
AestheticSalt t1_ixmbt6r wrote
You should be making a post instead… “Just Bought”.
TimLikesPi t1_ixiu8vc wrote
All my pots are now All-Clad stainless. I do not even bother with preheating. They are much better than teflon!
Get yourself some Bar Keeper's Friend to polish the cooking surface if it starts showing any marks or sticking.
lastinglovehandles t1_ixjrma8 wrote
Get the all clad cleaner. It’s less abrasive
Diotima245 t1_ixk15z5 wrote
I just use SOS pads
DrunkenMasterII t1_ixkg82q wrote
Why are you comparing stainless with Teflon? It’s just not the same thing.
CasuallyCompetitive t1_ixkhjqc wrote
They're both pans so it makes sense to compare them.
DrunkenMasterII t1_ixkhw3h wrote
You can’t just say stainless pans are better than teflon they just don’t have the same function if they want to compare Teflon compare it to allcad non stick pans, not stainless.
CasuallyCompetitive t1_ixkicf5 wrote
They very much have the same function with different features.
Kthung t1_ixjgr30 wrote
Personally I find All-clad handles uncomfortable, especially for larger heavier pans. I am starting to build up a collection of Demeyere stainless steel pans. Handles feel great and there are no rivets on the inside of the pan
SnowyNW t1_ixmvt4q wrote
I think they’re made that way for a reason but I’m not sure why exactly other than oven use?
hopped t1_ixnszeu wrote
The d5 are wider and more comfortable than the d3, but yea they still aren't amazingly comfortable. I generally use a towel to grab them which is good practice anyway.
MxRacer111 t1_ixjcgw7 wrote
Love our All Clad... Just don't put them in the dishwasher!
bizengineer t1_ixjr1ps wrote
Why?
MxRacer111 t1_ixjrhp9 wrote
https://www.classaction.org/all-clad-dishwasher-safe-lawsuits
Apparently they develop sharp edges if you wash them in a dishwasher frequently. They also get spots on them from the dishwasher (which I discovered myself).
lastinglovehandles t1_ixjrq50 wrote
Weird. Guess where we put all our pans at work? Industrial dishwasher.
bizengineer t1_ixjruy4 wrote
Interesting that All-clad says they are dishwasher safe. I’ve been putting my D5 in the dishwasher for years. Will have to take a look at the edges.
CasuallyCompetitive t1_ixkho0b wrote
They are technically dishwasher safe but they recommend hand washing. I bought them specifically because I hate hand washing dishes. Mine go in the dishwasher and are still holding up well after a few years.
BadAndBrody t1_ixm42g1 wrote
Be careful with the d5 pans in the dishwasher. I don't know if this is true for the d3 as well, but at the lip of the pan, the center layers are exposed and can rust horribly if left to air dry or put in the dishwasher. I read a ton of complaints about this issue when I was shopping around, so I hand wash mine.
bizengineer t1_ixma4zi wrote
Hasn’t been an issue for me. If I hand wash them they air dry in a rack. No rust yet, have had them for about 7 years
hopped t1_ixnsfnc wrote
I've had a full set of d5 for 13 years, since their release, have nearly exclusively cleaned them in the dishwasher except for times I've used barkeeper's friend, and not carefully.
No rust. No damage.
Don't listen to anyone who tells you to baby these pans. They're bomb proof and will probably outlive me (and I'm not old...).
bcopes t1_ixkq4ig wrote
All hail All Clad
kosnarf t1_ixiu4e5 wrote
ATK recommended the D3, so trying this one
If there is stubborn rust, consider vinegar + bar keepers. You're going to love it!
DrunkenMasterII t1_ixkg339 wrote
How do you make stainless steel rust? Leave it in water for a week?
Alosha_13 t1_ixjufn3 wrote
My parents had these pans when I was growing up and I asked for these for my birthday 10 years ago and have never regretted it. Love these pans til the day I die.
thiscantberealbutter t1_ixk09jb wrote
Have the same pan and the same eggsperience
GrilledGuru t1_ixlekv8 wrote
Newbie question.
I was under the impression that stainless steel pans where not adapted to things that tend to stick or attach.
For this (specially the eggs), I bought one of those pans with "stone" that are "naturally" anti-adhesive (because I want to avoid Teflon and co).
When I read that your eggs "slid right out", I ask myself "what did I miss".
What is the best choice for cooking stuff that stick ?
femifist26 OP t1_ixm11bf wrote
Hey! We’re actually pescatarian so we eat a lot of eggs and fish so we were skeptical when it came to the stainless steel but my husband wanted to try them because they get rave reviews. We’ve only had it a day but so far it works like a charm if you do the steps!
Vladamir-Poutine t1_ixjxqfo wrote
I hate mine personally, Use my cast iron way more.
Apprehensive-Ad5318 t1_ixl2aey wrote
Still cooking on fire in your back yard too?
[deleted] t1_ixj89lp wrote
[removed]
Girhinomofe t1_ixjhiwp wrote
I’ve been using a pair of D3 Armor All Clad skillets for years. These things will outlast me, 100% certain.
Sekshual_Tyranosauce t1_ixjut2y wrote
My wife got me this exact pan for Christmas last year. Love it.
InternResponsible119 t1_ixkd893 wrote
Which one has a rounded bottom inside edge for proper classic french omelet making?
BadAndBrody t1_ixm47eo wrote
They make a pan called the French skillet that has a gradual edge.
jarnie19 t1_ixkdvyp wrote
I love my All Clad cookware! Bought it 2 years ago and it’s been worth every penny I paid for it.
exttramedium t1_ixkf8p5 wrote
Nice pan man
MW777 t1_ixkhxk9 wrote
I prefer a good slide in
Scp-vexulus t1_ixkt411 wrote
Pricey ?
anoldradical t1_ixkyeop wrote
Did you get this thru the link posted here a few weeks ago? I'm got a bunch of copper All-Clad pieces. Greatest sake ever!
BadAndBrody t1_ixm4gdy wrote
Get on the All-Clad VIP factory seconds email list. They share good deals on seconds but also first quality pots with packaging damage.
_dudz t1_ixkz0kj wrote
Is there a UK equivalent of these pans? They don’t seem to sell over here
incasesheisonheretoo t1_ixkzh6v wrote
All clad all day. Bought a full set a few years ago and threw out all of our other pots and pans except for the cast iron skillet. I severely burnt some cheese in one the other night, like smoke detectors blaring and just straight black crud baked into the pan. I thought that I’d ruined it, but a spatula, some barkeepers friend, and elbow grease had it shining like brand new again.
corncob2001 t1_ixl4dzt wrote
Where to buy in 🇨🇦 Canada?
bmwlocoAirCooled t1_ixlmc67 wrote
When we got married 20 years ago, both of grown ups, we had a myriad of cooking gear.
SWMBO birthday is 10 days after Christmas... so, for her birthday one year, I bought her a starter set of US made All-Clad.
We're now All-Clad al the way. Just works. Easy clean up too. I do not like the teflon stuff, but otherwise, it's 5 by 5 great kitchen gear.
Asleep_Chipmunk_424 t1_ixluk30 wrote
would these work on an induction stove top?
what_about_zissou t1_ixlvtop wrote
Yup!
Glad_Screen5086 t1_ixm9mai wrote
I love these pans! My parents have a set that's older than me, which is super long compared to the non-stick coated pots and pans.
OutlanderMom t1_ixmf2lm wrote
We got a set of revereware copper bottom pans as wedding gifts. I never could use the fry pan because everything stuck. I tried adding food cold, hot, greased, bare. I’d love to try the AllClad D5 since cast iron is heavy at my age. It really doesn’t stick?
Electronic_Goose_584 t1_iyb03bn wrote
I have the D5’s, and you should know that they are quite heavy, but not as heavy as cast iron. I’ve seen many comments that the D3 are much lighter, if that’s helpful.
I’ve only had sticking issues when I first started cooking with them, until I got a feel for my temps, as I was using cast iron exclusively before trying stainless steel. I much prefer the AllClad now, and only use the stovetop cast iron to sear beef.
OutlanderMom t1_iyb1hzi wrote
Thanks! I’m getting one for Christmas.
lunchpadmcfat t1_ixmovet wrote
I have a shit ton of this dark gunk around where the handle meets the pan. Anyone know how to clean that shit out?
zrog2000 t1_ixmqan0 wrote
If you want something just as good as All Clad for about 1/2 as much money, try Misen.
30% off everything for Black Friday, if there is anything left.
milesbeats t1_ixmrg5w wrote
So you didn't have to slightly season it first??
Does it have a sort of nonstick on it?
I love the SS pan but if I don't season it each time it stick pretty bad ... Well
It always sticks for my GF
SnowyNW t1_ixmvg2m wrote
Anyone know how much it costs to straighten and resurface the inside of these pans? USPS messed mine up in the mail so bad :’(
edtufic t1_ixmxxyh wrote
All Clad owner here. Those are the best pans you could ever get. None of that non stick BS. Enjoy and welcome to the club.
sweetawakening t1_ixn4lq0 wrote
Wait wait wait. You can fry eggs in a stainless steel pan??? 🤯 Does this work for any quality pan? Does it degrade with time like nonstick???
havoc1942 t1_ixn74n8 wrote
We have used these for 17 years and they are still in new condition and work incredibly well.
WukongSSJ t1_ixnbfua wrote
I don’t have to wish you luck. Your food is automatically perfect every time now. Congrats.
Materva t1_ixnnjzd wrote
I have the copper core line and I love them! They are not non stick though so I need to use a lot of butter for the eggs to not stick
jasuus t1_ixjvhdc wrote
These may not be as buy it for life as it seems. Keep out of dishwasher - https://www.classaction.org/news/dishwasher-safe-all-clad-cookware-can-become-unsuitable-for-use-if-cleaned-in-dishwasher-class-action-alleges
lastinglovehandles t1_ixistoo wrote
Our kitchen (work) gets samples of whatever the next best thing pot is in the market. Think Madein, onepot etc. Do you know which one holds up and always dependable? These damn All Clad tanks.