As I get more comfortable with my skill level in the kitchen I find myself wanting better gear. That is what initially got me interested in All Clad products. Not just because they’re a professional product that seems quite expensive, but because I’ve found when it comes to cookware, you get what you pay for. So, these should be great, right?
Throughout my quest to find some REAL pots and pans to replace my current ones, I learned a lot about the All Clad cookware and thought I’d put it all in one place. So, read on and get to know your All Clad pots!
best cookware pots
>While trying to find out which pots and pans were the best, All Clad was definitely at the top of the list. That part was easy! The problem for me was that they have many different collections to choose from. Part of finding out what made a set “the best” was to discover what made it the best to me.
The most basic problem to look at is how well cookware handles conductivity and heat dispersion. With a cheaper product the heat might not spread evenly, creating hot spots. That hot spot will cook food faster than the not-hot-spot…and that means gross food. I don’t like gross food, do you? Luckily all of the All Clad cookware sets tackle this problem head on.
all clad cooking pots
Stick with me here, this will sound a little technical. The easy way to describe it is that each All Clad cookware collection is created by layering a combination of different metals. Stainless steel, aluminum and copper are the three metals of choice.
Stainless steel is almost always the top layer, which makes it the cooking surface. I like this because it is easy to clean, and you can put a little more elbow grease into it than teflon coated pans. Stainless steel is also used in some lines on the bottom layer or inner layers. It is safe to say every set they have is an All Clad stainless steel cookware set, because it is the one metal used throughout. Wondering “what is stainless steel made of?” I cover that with a little more depth in my 18/10 flatware article.
Aluminum is mostly used as a core metal layer whenever All Clad uses it, unless it goes through a special treatment process, like the outside layer of the MC2 and LTD2 collections. It is a very good metal for conducting and dispersing heat, and it is very light in comparison to the others. I use a pot rack attached to the ceiling, and I worry about the potential weight of too many solid pots and pans. There is only one metal used in the All Clad pots and pans that conducts heat better.
all clad copper core pots
When it comes to spreading heat around, copper is the metal for the job. It is heavier than aluminium however, so there is the trade off. It might not seem like that big of a difference with a smaller pot or pan, but if you’re looking to use an All Clad 6 quart saute pan, you could end up feeling the burn in your biceps.
In the end, I feel like a good even spread of heat wins out over weight. Looks like it’s time to stress test my pot rack!
all clad pots and pans reviews
Tying back into the start of this journey, “How do I find the best cookware pots?” I relied on a lot of feedback and reviews. I couldn’t just go by price. Sure, it would be nice to find some secret source of discount All Clad cookware sets, but I’m at the point where I’m willing to pay for quality.
Keeping in mind all we’ve covered, the types of metals and their combined effects on cooking food, I looked at a couple more things.
can all clad pots go oven
This was an important question for me. I know the cookware can take the heat from the gas range, but what if I’m getting creative and want to throw together something in an All Clad 4 Qt. soup pot, then broil it? The lower level (for All Clad) LTD non-stick cookware was the only thing I could really find a “don’t broil” warning for.
And besides, this cookware is quite literally “all clad.” There isn’t any plastic or wood to potentially melt or catch fire.
cleaning all clad pots pans
At the end of the day, or the meal, there is one thing that needs to happen: washing. I’ve had several teflon pots and pans bid farewell to their cooking existence as I end up scrubbing their teflon away.
Although All Clad recommends using a cleaning powder (Bar Keeper’s Friend) to get off any caked on food, they also make mention that the stainless steel (interior and exterior) is dishwasher safe. Easy choice!
In the end, I set my goals on the All Clad Copper-Core line. Copper on the inside (dare I say, the core) for a nice, even heat, and Stainless on the inside and outside for an easy post-cook clean. Although, if I’m using an All Clad stainless steel 12 Qt. multi-pot, it is going to get a solo ride in the dishwasher.