All-Clad Stainless 9-Piece Cookware

A beautiful set of cookware that will bring you a lifetime of cooking enjoyment, this All-Clad Stainless 9-Piece Cookware set includes 2- and 3-quart covered saucepans, 3-quart covered saute pan, 6-quart covered stockpot, and a 10-inch fry pan with a layer of scratch-resistant, professional-grade nonstick coating bonded to the interior steel layer fry pan.

Constructed of sturdy stainless-steel layers that have a pure aluminum core (helps for even heating), each piece includes exceptionally strong "stay-cool" pan handles. Dishwasher safe (although hand washing is recommended), and with a lifetime warranty against defects, it is easy to see why All-Clad stainless is used and recommended by so many professional chefs.

Most cooks especially appreciate that this cookware is stick-resistant as well as stain- and corrosion-resistant, and they work beautifully on all cooktop surfaces.

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It is always helpful, before making that purchase, to see what others think about All-Clad Stainless 9-Piece Cookware

For a good even heat, excellent quality of workmanship, and a dependable name, I can't think of anything better than All-Clad. For years, I used cheap cookware store non-stick skillets and hand-me-down pots and pans my mother used when she first got married. What a difference it makes.

Most cookware is way too thin, which leaves you with hotspots. For years, I would make up for this by using a cast iron "defuser" to even out the heat and keep the direct flame off the bottom of the pan. I don't have to do this any more. With the triple-layering, you get even heating, regardless of whether it's the middle of the pan or the outer edge.

Personally, I like the stainless. MC2 wasn't around when I bought mine, and I might have chosen that because of the low-maintanace exterior, but I'm not regretting it either. I don't have to be worrying about scratching through the coating with it and it cleans up easy enough with a little water and even less elbow grease.

Cooking will always be a chore, even if you enjoy the act in itself, if you never invest in good cookware and good knives. This is the first step on at least one of those. You might also wish to add a double-boiler, the steamer insert and a 1 qt. saucier; and maybe a larger stock pot (12 qt. if you can afford it), but this really lets you hit the ground running.

This is my second set of All Clad. When I installed a Viking gas cooktop a year ago, I discovered why all the pros use All Clad....my thick-bottomed, thin-walled cookware couldn't take the heat and food burned on the sides rather than the bottom. My darling husband gave me a full set of MC2 and from that point on I was hooked. I have added several pieces via Amazon's great buys, both MC2 and stainless which I love. Mind you, my previous cookware was all non-stick so this was a challenge but once I figured out the proper way to cook I've had no problem with anything sticking and I hardly ever use any fat besides cooking sprays. It's so simple: preheat the cookware! It only takes a minute on medium heat then you can spray the pan and add your food and nothing sticks. Cleanup is a breeze and the stuff is so gorgeous I bought a stainless rack to display it. If you are serious about cooking, buy this set. It's a fantastic deal and it will last a lifetime. I'm betting some of you will even go on to buy a pro-type cooktop or stove after you start using All Clad. It's really true that the right cookware makes all the difference and this is the right stuff!

After much dreaming (and saving) my husband bought me my set for my birthday. I know its very, very expensive, but these pots cook like nothing else I've ever used. The heat is so even that simmering liquids barely crack a bubble (I initially thought I didn't have the heat high enough, but I did). I have some Calphalon tri-ply stainless, and a few pieces of the Calphalon Commercial non-stick, and while I love these pans a lot (they're excellent value for the money, and also heat quite quickly and evenly), my All-Clad pans outperform them. They preheat very quickly, there are absolutely no hot spots, and I haven't had a problem with food sticking (I preheat for a couple of minutes and use a little olive or canola oil when cooking). For eggs I would definitely choose a nonstick skillet, but for everything else these are the pots I reach for. Because of the really even heat, the pots are very forgiving if you forget to stir for a while, and it seems really hard to burn anything in them. I forgot a stew on the stove for over an hour, and expected to be soaking off burned stuff for days, but to my surprise it was fine...cooked right down and in need of a bit of water, but not a single burnt spot. Amazing! (try that in a cheap pot!).

For anyone considering buying this set (or even a single piece), I'd really recommend purchasing Bar Keeper's Friend. It's a cleaner that All-Clad recommends, is safe for both the inside and outside surfaces, costs about $2.50 for a large container, and it seems to dissolve away everything with little effort. I think it would be hard to clean the pots without it - it not only takes off any oil splatters or food residue, but it also erases heat stains. Makes the pots look brand new, even when you're wondering if the stuck on stuff will ever come off. I'd be so sad to buy such expensive pots and not be able to have them stay looking new, and this stuff really works. Of course, stainless steel is never going to rinse clean like a nonstick pan, but it is more durable, and browns better than nonstick. What you choose will probably depend on whether or not you're willing to do a bit more washing up for the sake of flavor. If so, this is definitely the way to go.

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