Cookware Reviews

Ever since receiving one as a gift, this piece has been the pride and joy of my cookware collection. Having a thick interior layer of copper, the pot is quite heavy, and conducts heat more evenly than the calphalon pan I used to use. The extra money for the copper core is definitely worth it. If I had the money, I'd stock my entire kitchen with this line.

I never worry about things sticking to the bottom of the pot. The trick is to heat the pan on low to medium-low heat for a few minutes before putting oil in the pot, and then letting the oil heat for a few minutes until it begins to smoke.

Stainless steel is much easier to clean than either hard-anodized aluminum or copper. Getting it clean enough to use is a breeze, although personally, I insist on scrouring it until it shines like new simply because I like this pot so much.

Oh, and if you regularly cook for more than 1-2 people, you'll need a bigger version of this pot. I rarely do, and even so, I find this pot to be a little bit on the small side.

This is my favorite stockpot.

The copper makes it the most even heating stock pot I have ever used. It holds heat well, so it doesn't loose heat as fast as an aluminum or aluminum core pot does -- which can have trouble when frying because the aluminum cools quickly.

It works great for deep frying, oven roasting, making all types of soups, stews, stocks, etc.

It is pricey, but really does work better for me than the less expensive aluminum core models.

Wow! This is the ultimate pan for a perfect large omelet! With just a bit of butter in the pan, and a low to medium heat setting, I get perfect results every time. I'm not a big fan of non-stick coatings, and this pan proves that if you have quality cookware and use it properly, there is no need for Teflon or any of the other coatings. Clean-up of this pan is a breeze. If something happens to stick, just soak the pan for a little while and scrub gently with a nylon pad. To sum up: for perfect eggs, use All-Clad and you can't go wrong. Their products are expensive, but you should never have to replace them in your lifetime.

Wow, this pan is the dream wok. Ok, ok it's not as big as a wok, but it does the same job. Clean up?... Do I even need to say? It is a snap. Just wipe it off with a sponge and rinse! No scrubbing, even with burned on eggs. Great buy overall!

This pan is truly awesome. It heats up very quickly and completely evenly - absolutely no hot spots. It retains heat excellently - you only need to use low to medium heat. And cleanup is so easy. The stainless steel surface is like no other - it is almost impossible to get something to stick, and once it is clean it is as shiny as the day you brought it home.

The shape of this pan is extremely versatile. Saying it is "wok-like" does it no justice. This is the pan I reach for most of the time. It is great for risotto, sautes, egg dishes, paella - you name it.

Yes, it is pricy, but this pan (and any All-Clad LTD pan) will serve you for a lifetime. And on the question of anodized vs. copper - I see no reason to spend even more on copper unless you are an avid saucier. This line heats and cooks very comparably to copper.

This is a well made pan in a convenient size. Great for macaroni & cheese for 2 or stuffing. As in all All-Clad, there aren't any hot spots or problems cleaning up. I recommend it highly.

All-Clad is the best cookware for the price! The Windsor pan is a little known tool that can save the serious cook a huge amount of time in the kitchen. Reducing stocks, sauces, jelly juice, etc is greatly enhanced by the use of a Windsor pan. The narrow bottom concentrates the heat for faster boiling and the wide top allows liquid to rapidly evaporate. I've been wanting one for years! Finally, Xmas comes to our house!

I use this pan almost every day; it's a workhorse and it is my favorite piece of cookware. Once you experience the even heating and easy clean-up of All-Clad LTD, even without the nonstick finish, you will never want to cook with any other cookware. Yes, the pans are heavy, but they are so well balanced that they are easy to handle, even for those with small hands. They are also DURABLE. I've had my All-Clad cookware since the early 1970s. It just doesn't wear out and it's a joy to use. I gave away Cuisinart and Calphalon cookware after I bought and used All-Clad. It is simply the best.

I was given an Amazon gift certificate for Christmas, and I used part of it to add to my All-Clad LTD pan collection. I love the All-Clad pans. They are as solid as the Le Cruset pans which I considered buying--they are awfully pretty--but the All-Clad pans are not as heavy. The All-Clad finish is rugged and unlike the enamel-surface pots not given to chipping. I also like the tight-fitting lids which have enough heft that when I replace them during cooking I can feel them settle into the top of the pot, but they are not so heavy they are hard to lift.

The interior surface of my LTD pans is similar to that of my old Revere Wear pans, i.e. food will stick if you don't cook it properly (it is not teflon), however the LTD pans are composed of materials that evenly distribute heat as do my old Revere Wear pans with their copper bottoms. Also, like the Revear Wear pans, the All-Clad pans do not leave a metallic flavor in the food. You might ask why I bought the new All-Clad pans when I still have wear left in my Revear Wear pans, and the answer is that the Revear Wear pans were purchased when I had a very large family. They are big pans. I wanted some cute little pans for preparing meals for two people.

I am not motivated enough to grasp the subtleties of haute cuisine and there may be "better" pots on the market, but not for me. I have been cooking for over 50 years, and when I cook, I have high standards for the dishes I prepare. I waited a long while to replace my Revear Wear pans. After I purchased my first All-Clad pan, I became convinced I wanted to buy more of them because they are very "user friendly."

The four-quart pan is large enough to make a nice vegetable soup for two and plenty left over for freezing. Or you can boil up the potatos while you cook the green beans in the 2-quart pot. They look really pretty sitting on top of my new yellow stove.

This saute pan is wonderful. I just recently purchased it and put it to the test with a new fried chicken recipe. It cooks very evenly and was easy to clean up. I am thoroughly satisfied and consider it a great investment in cookware.