Apr 16
These are beautiful pots! I caught the set at a really great price, which is hard to find for All Clad, after browsing a lot on Amazon and other websites. The price went up the very next day so I was lucky. It would have been nice to have a small 1 or 1.5 quart saucepan in the set, but it was a great deal for 9 pieces of All Clad. Thanks Amazon!
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YouTube Videos
Puree Food in Style with the All-Clad Food Mill | Williams-Sonoma
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Easy -to-operate kitchen appliances are a boon for people who are always on-the-go. In this video, Kara, Product Expert for Williams-Sonoma shows us how to use the All-Clad Food Mill to make purees. The All-Clad Food Mill comes with three discs -- fine, medium and coarse, each perfectly suited to perform a specific function. To assemble the mill, Kara starts by placing the fine disc on the stem. She then adds the viper bar to the bottom and inserts the entire structure into the bowl. What's interesting about this mill is that it also includes a booklet containing recipes that you can try making in this efficient appliance. She demonstrates some recipes included in the booklet. The first recipe is mashed potatoes and garlic. She begins by adding half of the potato and garlic mixture into the food mill and turns the top in a clockwise direction. Kara advises to turn the mill in an anti-clockwise direction to release any food that gets stuck in between. She follows the same steps to make tomato sauce and Spaetzle, using the medium and coarse discs. Use the versatile All-Clad Food Mill to create various sauce and mashed recipes! To explore further, visit: www.williamssonoma.com To know more about the All-Clad Food Mill, visit www.williams-sonoma.com To view the All-Clad cookware range, visit: www.williams-sonoma.com |
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April 16th, 2010 at 11:09 pm
I am very pleased with my cookware set. It is what I expected for that price range. I am still having some difficulties in the transition from non-stick to ss — not using enough butter or oil and not turning the heat low enough — but those are things the instructions warn about. They are more high maintenance than non-stick, but, for the health benefits, are worth the little extra trouble.
April 17th, 2010 at 11:37 pm
I never thought i’d spend the money to buy professional type cookware, I just love it! I love to cook and I don’t know why I waited so long. The only setback is the brushed finished,I got the Master Chief II. I’ve already scuffed it. I might think another finish when adding pieces, but not other brand name.
April 18th, 2010 at 11:41 pm
I bought this set at the end of June as a slightly late graduation present for myself (finished undergrad recently), and it has thus far performed totally beyond my expectations: the stainless steel is easy to clean by hand (no dishwasher for the stuff in this set), and there are no hots-pots that I’ve been able to find so far (used my shiny new IR non-contact thermometer to determine that). I love the clad steel-aluminum-steel construction, as it spreads heat evenly and offers excellent heat retention. I also love how it can go from the cook-top into the oven without even blinking; try that with your favorite nonstick pan!
I wish Amazon let reviewers award half-stars, as this set would get a great performance review but the steep price would knock it down to 4.5 stars; I do wish it was cheaper, but you definitely get what you pay for. It *does* have a lifetime warranty, which is great…check back in 35 years or so and I’ll let you know my thoughts! I’d highly recommend this set…if you’ve the money to spend on it.
April 19th, 2010 at 11:56 pm
The set includes all the best basic necessary cookware to get you really immersed in the kitchen. MC2 is amazing because it is stripped to the essentials, only to function the best. I love the brushed aluminum exterior and i love the wear and scratches because it shows me how much i am using these pieces.
I immediately noticed how good the heat transfer is, how well the high temp dishes come out and how easily they clean up.
These are a huge step ahead of my Calphalon pots & pans.
Highly recommended.
April 20th, 2010 at 11:43 pm
I have 30+ pieces of All Clad (an assortment of Stainless, MC2 and LTD) and have absolutely NO regrets. Several pieces are almost 20 years old and were not only for home use, but were also used in my restaurant for 4-1/2 years. And they all still look new.
Are they expensive? Absolutely. But as one reviewer said, “You get what you pay for” and this is one set that will last a lifetime (or two!) It is well worth the money. And, it’s made in the USA.
April 21st, 2010 at 11:13 pm
I use this cookware every day. It’s my opinion that All-Clad is the best value for your cookware dollar, as you’ll only buy cookware once. All-Clad has a lifetime warranty and I’d recommend that user/reviewer S. Flask have the unsatisfactory piece replaced.
Beyond the basics of durability, this cookware heats evenly and quickly on all cooking surfaces (I’ve used it on gas, electric, and glass tops). I love that I don’t have to think about what my pots and pans are doing, I only have to think about what’s going into them. The bottoms of my pots (I’ve had some for 14 years) have always stayed flat; they don’t roll around on the cook top.
I love that the cookware is made in Pennsylvania (except for the lids) and I love that they are made with American metals. But more than all of that, I love that All-Clad has made my cooking better and easier.
Oh, and it even cleans up well. I do recommend using Barkeeper’s Friend on it with dish soap. Barkeeper’s helps to keep the cookware shiny.
April 22nd, 2010 at 11:00 pm
I bought this exact set six years ago from Amazon as a birthday present to myself (back when Amazon did birthday discounts) just starting out on my own after college. I had a limited income but knew that this was an investment so I saved and saved and waited for a good deal. I highly recommend it. I cook 80% vegetarian, 20% meat. I do have two Le Creuset French ovens and Lodge cast iron but the All-Clad are my favorite. I have bought and since thrown out several Calphalon nonstick pieces which were great while they lasted but did not last long. This is not peculiar to Calphalon; my roommate bought the 12″ All-Clad nonstick frypan and had awful luck with it — stay away from nonstick in general, I’d say. And, yes, we followed all the usual nonstick rules.
I have only cooked on cheap apartment-grade gas and electric cooktops, and I think the quality cookware has made a real difference in my ability and willingness to cook, which over six years has saved me a lot of money. So I don’t think All-Clad is only for people with too much disposable income on their hands. I considered it an investment in my health and finances and have never regretted it. I kept the original boxes and have moved this set half a dozen times through four states. It’s great cookware to learn on because you really can’t screw up too badly. Prior to buying the All-Clad I had a few Cuisinart pieces that I picked up at discount stores. These were great also, but they are not clad up the sides. Side by side, there’s no comparison, but Cuisinart is a great starter brand. Mine have been gifted to others.
The 6 qt stockpot is the biggest pot in my kitchen right now. I use it for making chicken stock, beans, soups, and pasta. It’s the only pot I have that’s big enough for steaming corn on the cob.
The 3 qt casserole is my least favorite because I would prefer a 4 qt saucepan in its place. Even when the 3 qt casserole is full of liquid, if it had a long handle, I could lift it with one hand, but because of the short handles, you have to use 2 hands every time. The benefit is that it takes up less space in your cupboard and on your cooktop. Great for cooking pasta for one without messing up a big pot, but if it had one long handle, I could drain the pasta into a colander with less fuss. I also cook soups in this, even though I have a 3.5 qt Le Creuset. Sometimes you just want the lighter piece, and the performance is great. So even though it is my least favorite, it is among my most used.
The 3 qt saute pan I use for larger stir-frys. I used to think that I had to have the 12″ fry pan, but I really don’t. The lid for this pan is exactly the same as for the 6 qt stockpot (you get two of the same lid). The 10″ fry pan is great for single servings of fried rice or pasta with vegetables. I prefer this to nonstick and have learned to control the heat to avoid sticking (even things like rice, egg, and tofu). Even when things do stick, the cleanup is super easy. Between these and my cast iron skillets, I do not find it necessary to have a single nonstick piece in my kitchen.
The 2 qt saucepan is the darling baby of the group. I use it daily for oatmeal, cocoa, reheating soups, small pasta sauces. I had no idea how spoiled I was until I made oatmeal at a friend’s house using a thin-walled regular pot. The cleanup was pretty awful even though I didn’t burn anything; I couldn’t believe that soaking with hot water and soap for hours wasn’t enough to loosen that oatmeal. With my All-Clad I have never had to soak longer than a few minutes or scrub hard, no matter what. Bar Keeper’s Friend and soap is all you need for even the most stubborn problems. I left oil heating on the fry pan and forgot about it. The blackened mess that ensued was a small nightmare until I discovered BKF.
So what’s missing, you ask? Well, I did get a 7″ fry pan at an intro price, and this is useful for frying one egg and toasting sesame seeds and almonds and whatnot. If you cook for large groups you will definitely want a larger stockpot. I might consider getting a 1 qt saucier at the intro price just to have another small pan in the arsenal for when I have a lot of things going. I am recently the lucky recipient of a large Williams-Sonoma gift card and will probably get the 7 qt Dutch oven, 4 qt braiser, and 17″ oval roaster, which are larger pieces that can be used for serving as well.
You might consider the 10-piece set at Williams-Sonoma even though it is more expensive because it comes with an 8 qt stockpot, a 4 qt saute pan, and the 4 qt saucepan instead of the 3 qt casserole. This means that for the same footprint in your cabinets, you get a larger stockpot, larger saute pan, and a more functional saucepan. You also get the 12″ fry pan (which I would probably never use because of my 12″ Lodge skillet). But even in hindsight I’m not sure I would have bit the bullet quite that hard back then. Now, with a slightly better income and still-limited cabinet space, it would be a no-brainer.