Most helpful client reviews
14 of 14 people found the following review helpful.
A great each day sauce pan that doesn’t dribble when you pour
By D. Henderson
My basi All Clad pieces included a All-Clad LTD 12-Inch Fry Pan and a 1 ½ quart sauce pan both in the LTD. The Copper Core line was not yet available. If I had to do it over again, I would have gone with the 1 ½ quart sauce pan in Copper Core (well, I actually purchased one when it became available. Why? For three reasons.
29 of 33 persons found the following review helpful.
Amazing cookware, Never Knew It Could Be This GOOD!
By Todd March
Over the years I have applied a assortment of cookware–aluminum bottomed stainless Revere Ware, Magnalite Professional, Calphalon, Calphalon Professional NonStick. When I ultimately had to throw out the last of my tattered collection, I started to look for a lot of stainless cookware that would stand the test of time and offer performance to boot. I decisive to splurge on this All-Clad Copper Core.
One of the pieces I recieved was this 4-Quart saucepan. I love to use this to cook pasta for two, and it’s the perfet size for making stock with one chicken carcass or a risotto for several. Love this pot!
Delighted to report that I am THRILLED with this highpriced splurge! All-Clad is NOT in regards to pricey hype and status, those these pans are beautifully made, rather they do everything cookware should, and have in a literal sense changed the way I cook. Having attended CIA and worked as a professional chef for a few years, I know the golden rule for feed not sticking: preheat pan, add oil, let oil heat for 5-10 seconds, then add food. Using these guidelines with the Copper Core, not one thing sticks! And I mean for a heap of things, like omelets or fried eggs in the 10″ frypan, the performance is as good as my brand new Calphalon NonStick was; when you may just slide omelets and fried eggs out of the pan without ANY sticking at all, why would you ever need Nonstick or Teflon based products?!
However, these pans are likewise superbly capable of formulating a fond on the pan bottom for deglazing and subsequent sauces; in fact I have had them give each last bit of the fond up when deglazed, closely cleaning the pan for me! That’s the best thing when it comes to them–they do everything right. I am not sure if it’s All-Clad propriety stainless “recipe” or what, but these pans are so awful to be competent to function on all levels from eggs sliding out with ZILCH sticking to chicken breasts sticking just sufficient to create rich fond for finish deglazing, to the light and glazy fond from sauteed onions and garlic for formulating a richer risotto when deglazed with wine.
Mind you, this is partly in regards to knowing galore basic cooking principles, and these pans might not act so obligingly in non experienced hands, because when I read when it comes to humans commenting on how everything sticks in their All-Clad stainless interior, I recognise it isn’t All-Clad’s fault, believe me!
I have found the copper core very responsive and quick to adjust to temperature. Perhaps not as great as unfeigned copper pot and pans, but noticeably better than aluminum cores (Stainless line) or anodized aluminum (Magnalite Pro/Calphalon). These pans heat up and boil water more quickly than anything I have ever used, apart from true copper cookware, and when turning the heat down, or removing from burner, they also cool fabulously quickly. It’s nice to have semi-copper performance with the ease of stainless steel clean-up. And this cookware does clean-up speedily and easily, specially when using Barkeepers Friend. I use plastic and wooden utensils (no metal) and they still look closely brand new after various months.
The copper band nonetheless does tarnish and discolor just as much and just as fast as a true copper pot or pan, so if you are fanatic, you will need to polish the tarnish away somewhat oftentimes (at least each other week). However this is scarcely noticeable for us real world users, and Barkeepers friend does a good occupation of semi-polishing the copper (but it won’t gleam).
I know, I know, they are SO expensive. But honestly, if you know how to cook or want to learn with responsive cookware, I frankly feel this is a great investment. I am wholeheartedly thrilled that I made it and can not commend highly enough.
17 of 19 persons found the following review helpful.
Amazing cookware, Never Knew It Could Be This GOOD!
By Todd March
Over the years I have applied a potpourri of cookware–aluminum bottomed stainless Revere Ware, Magnalite Professional, Calphalon, Calphalon Professional NonStick. When I at long last had to throw out the last of my tattered collection, I started to look for galore stainless cookware that would stand the test of time and offer performance to boot. I decisive to splurge on this All-Clad Copper Core.
One of the pieces I recieved was this 2-Quart saucepan. What a workhorse this one is! Rice to soup to gravy, it gets used!
Delighted to report that I am THRILLED with this costly splurge! All-Clad is NOT when it comes to costly hype and status, those these pans are beautifully made, rather they do everything cookware should, and have in a literal sense changed the way I cook. Having attended CIA and worked as a professional chef for a few years, I know the golden rule for feed not sticking: preheat pan, add oil, let oil heat for 5-10 seconds, then add food. Using these guidelines with the Copper Core, not one thing sticks! And I mean for numerous things, like omelets or fried eggs in the 10″ frypan, the performance is as good as my brand new Calphalon NonStick was; when you may just slide omelets and fried eggs out of the pan without ANY sticking at all, why would you ever need Nonstick or Teflon based products?!
However, these pans are also superbly competent of devising a fond on the pan bottom for deglazing and subsequent sauces; in fact I have had them give each last bit of the fond up when deglazed, closely cleaning the pan for me! That’s the best thing regarding them–they do everything right. I am not sure if it’s All-Clad propriety stainless “recipe” or what, but these pans are so astounding to be capable to function on all levels from eggs sliding out with ZILCH sticking to chicken breasts sticking just sufficient to fabricate rich fond for finish deglazing, to the light and glazy fond from sauteed onions and garlic for manufacturing a richer risotto when deglazed with wine.
Mind you, this is partly with regards to knowing a heap of basic cooking principles, and these pans might not act so obligingly in non experienced hands, because when I read when it comes to persons commenting on how everything sticks in their All-Clad stainless interior, I know it isn’t All-Clad’s fault, believe me!
I have found the copper core very responsive and quick to adjust to temperature. Perhaps not as great as true copper pot and pans, but noticeably better than aluminum cores (Stainless line) or anodized aluminum (Magnalite Pro/Calphalon). These pans heat up and boil water more immediate than anything I have ever used, isolated from true copper cookware, and when turning the heat down, or removing from burner, they likewise cool fantastically quickly. It’s nice to have semi-copper performance with the ease of stainless steel clean-up. And this cookware does clean-up speedily and easily, particularly when using Barkeepers Friend. I use plastic and wooden utensils (no metal) and they still look almost brand new after assorted months.
The copper band nevertheless does tarnish and discolor just as much and just as fast as a unfeigned copper pot or pan, so if you are fanatic, you will need to polish the tarnish away somewhat ofttimes (at least each other week). However this is scarcely noticeable for us real world users, and Barkeepers friend does a good occupation of semi-polishing the copper (but it won’t gleam).
I know, I know, they are SO expensive. But honestly, if you know how to cook or want to learn with responsive cookware, I frankly feel this is a great investment. I am wholeheartedly thrilled that I made it and cannot commend highly enough.
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