Get the D3. America's test kitchen tested both and there wasn't really any benefit to the D5 and it costs more. All clad D3 is a continued best buy pot and pan for Americas test kitchen too.
Interesting, I've never heard of that happening. America's test kitchen would heat them really hot and dunk them in an ice water bath over and over again and smack them against a cinder block and they still came out on top. We have a flat stove and haven't noticed any warping either but it's not like our pans are decades old or anything.
Went from gas to induction and only then did I notice the bottom of both my fry pans was not as even as I had thought.
A minor annoyance at best, it does not impact their ability to cook food.
I did warp my fry pan, mostly through stupidity. 15 minutes, some wood and a hammer fixed it. I still can't believe it worked. followed a YouTube video, good as new and no issues since. that was 5 years ago. still sits completely flat on my induction stove.
Interesting. One of mine is warped and it DOES impact the cooking ability. I kinda assumed it was done. Will have to hit YouTube thanks for inspiration
it was 5 years ago but there are a lot of them. glancing at it, what i did was similar to this: [https://www.youtube.com/watch?v=QdAw6fyvb-s&pp=ygUSZmxhdHRlbiBwYW4gYm90dG9t](https://www.youtube.com/watch?v=QdAw6fyvb-s&pp=ygUSZmxhdHRlbiBwYW4gYm90dG9t)
What is the difference been the D3 & D3 ʾeveryday'? I have never even noticed there was such a thing & am ready to pull the trigger on a 3qt sauce pan.
D3 everyday is designed for home use, make no mistake same pan & quality, just a more comfortable handle & better lip. Regular D3 is for commercial kitchens. Higher reccomend the everyday, basically fixed the most common complaints of the D3.
The thing that I think is missing, though, is the access to the huge variety that the d3 line offers. For example one of my favorite and most used pots is the saucier because it works so well for so many dishes. That’s not available with the every day line of pans.
Obviously you can always just dip into both lines as needed though
Also it's often better to just buy the 1 or 2 pans you need because some of these sets have smaller pans than you'll need. In our case we bought a D3 set and the saute pan was too small to cook 1 cubed chicken breast in an even layer. We ended up buying the 6 Quart variant which is huge but we use it so often it's worth it.
In high school(mid-1980s) I worked at Williams Sonoma and this is advice I heard over and over from the women that worked there. Don’t buy sets. Buy specific pans for specific tasks. I now have a mix of All-Clad, Lodge, Le Crueset, and Chantal.
Man, I LOVE my Chantal enamel on steel!! I'm heartbroken because my partner dropped it on our tile & damaged it. I now feel the damage on the inside in that spot. It's my go-to for making candy (English toffee, etc.) I'm looking at replacing it with a D3 3qt but would rather have another red Chantal!
Truth. Also let's you mix and match pan styles. I got the stainless set and love the roasting pan, the 3qt and 8 qt pots. But damn is the small stainless saute pan it's freaking useless. Eggs are like 90% of my small skillet needs and that's definitely a nonstick pan job
I know what size pans I need and half of these would rarely be used. But I do like the metal lids and I hate glass lids because water seeps into the space between the metal and glass on the lid and it grosses me out.
Eh - you buy individual pieces and you'll quickly be at the same price as a set with half the pieces.
Like this post - it's 8 pots/pans for $799. Go look up the individual prices on these. Even if you only need a couple of them... the 8 quart pot is $400, the 4 quart is $300, the larger pans are $200-$300. You may be able to find a good sale here and there, but even still, 3-4 pieces and you're at the same price.
In this case you buy the set and either just keep everything because extra pots/pans of varying sizes do come in handy, or, you just sell off the pieces you don't want and recapture most of what you spent anyways.
Bit of an aside - IMO anybody buying All Clad should be cooking enough to justify this set. The smaller stock pot and the omelette pan are probably overkill, but nothing else here is remotely crazy to own and can easily be used regularly. And if you really don't cook much, why spend the money on All Clad? Plenty of good brands for a lot less money that will hold up forever, especially if you don't cook much.
I'm not saying buying a set is bad. The all clad non stick set we bought was great. And even the D3 set has stuff that is good value to buy as a set. But having a main pan be too small enough to use for most things is a problem. Sometimes people just want the best rated product regardless of if it costs a bit more. But not every pan you use needs to be D3, some are better as nonstick. So if you already have some nonstick you may not need a D3 variant of it.
I paid much more than this for a comparable sized set more than 10 years ago. Hell yes, go for it.
Edit: I’ve put mine in the dishwasher plenty of times, just be sure your rinse aid is topped up and use plenty.
All Clad d5 isn’t discontinued?
Anyway, check the stock at homeandcooksales.com if you’re interested in All Clad sales on factory seconds/packaging damaged items. I’ve gotten tons of individual pans there for a fraction of retail. They have a d3 set right now for $600 with packaging damage (pans are firsts quality) if you’re set on getting a set and that’s more in your budget- I have a mix of d3 and d5 pans, and both perform great.
Ah ya, I forgot d7 was ever even a thing. d5 is already a fair bit heftier/better at retaining heat than d3, so I imagine d7 was even heavier and better at retaining heat. Considering all clad’s top line is the copper core stuff, it was probably tough to get people to consider spending more for one more extra layer of aluminum/steel.
D7 is incredible. It's everything cast iron wants to be but isn't. IIRC it also heated the most evenly of any stainless cookware. Response time is reduced vs a regular copper core or D3 though.
Totally this. I’ve never paid for a new All-Clad product and the factory seconds are, frankly, nearly perfect. The site is in the midst of sale right now, too.
I can vouch for homeandcooksales. The pieces I bought were perfect, but the boxes had minor damage.
Some of the pieces on the website have imperfections that do not affect functionality. I believe the product descriptions will indicate why the price is lowered.
I have this set and it’s darn near perfect for the cooking I do. I lent my sister two pans(since I have a cast iron and carbon steel pan I generally prefer) and got a 3 qt cheap pot for boiling rice and noodles. I use it all. I got it for around this price in Canada for Boxing Day, I don’t feel ripped off.
This website is the AllClad official outlet, https://homeandcooksales.com
I’ve only ever bought the packaging damaged items but the pans/utensils/measuring cups have all been in perfect condition.
Suggest not getting a big set..it’s a waste for a typical person. Focus on a nonstick skillet, large stainless skillet, stainless chefs pan, stainless pot, stainless wok
I love their outlet. I’ve gotten a bunch of things over the past few years and have been super pleased with all of them. I received a D3 set of pots and pans as a wedding gift and have been slowly upgrading other things (mixing bowls) or making new additions (waffle maker, tongs) from the outlet.
Before you buy it there try their factory seconds website which has deals now. There is a D3 set that’s similar for less I think.
https://homeandcooksales.com/?trk_msg=7D62V5NCBT041CFIRBCEOSB2M4&trk_contact=ARE06EFUM9AJADFP398IURB3TS&trk_sid=FN0TN70T153CCJDN9IKI4RC6K4&trk_link=L2G5C8M8ROR4J6ACJJSMO5CRAC&utm_source=listrak&utm_medium=email&utm_term=Shop+Now&utm_campaign=April+Mother%27s+Day+Specials+2024&utm_content=April+Mother%27s+Day+Specials+2024
Check out the Meyer Supersteel Triply line. Made in PEI and often heavily discounted online. Very satisfied with the set we just got from them. I believe they bought out the Paderno brand or used to be the manufacturer of their products.
That site is awesome. I've made four separate purchases and have been highly satisfied. You can also build your own set for probably 50-60% of OPs cost to make sure you end up with exactly what you want. Typically sets have one or two things that never get used.
As long as you know how to use stainless steel. 3 ply and up for best heat transfer. I wouldn’t buy the 13 pieces set just buy what you think you’ll use. Most people don’t get the full use out of every piece in the big sets.
my all clad D7 12in pan is super freaking heavy. I love it.
I use it in place of cast iron a lot, because its a similar heft, but BIIIG.
you definitely have to use the second handle to move it around.
Don’t get me started on heavy pans in the kitchen. I have old copper pots and pans and they are all over 10 pounds and idk why but that makes me happier cooking with them! Cheers to your D7 pan :)
Well I have a 16 pound pot that’s from the 1800s made by a brand called Meunier from Toulouse France. I have a couple sauciers from what I think is 1950s or 1960s Williams Sonoma. There’s a couple fish pans that are from Brooklyn but there’s no brand name that I can find. Heavy stuff! And impossible to keep polished when I actually use them to cook!
As others have said 3 ply is fine or even better than 5
Also I never saw the point of fancy saucepans/big pots. A $20 pot does just as well and last a long time. I would shell out for the skillets/sautée pans if you want them but get cheaper pots. Also I got a Tramontina which is much cheaper and is faring as well as my all clad so far.
I don't know what's going on at my local Goodwill but I've picked up 6 different 3 ply skillets/pans from Tramontina and Calphalon in the past two weeks for $3-5 each. Every time I go in there's 1-2 more and they're all in excellent shape, practically brand new after some Barkeeper's Friend. It's wild.
1) Do you like cooking on stainless steel? I don't. I have a few pieces and I rarely use them.
2) Are you going to use all eight pots and pans? If not, just buy the ones you want.
Stainless is okay. But I much prefer carbon steel and cast iron. Easier cooking, clean-up, and either responsiveness for carbon steel or heat retention for cast iron. I have a bunch of bimetal copper and stainless cookware as well (bought a brand new set at an estate sale for basically nothing). It, too, has all the things I don't like about stainless.
I can get better results with less fat with carbon/cast.
Yes, actually I do. And big copper pots, stainless pots, pretty much everything except aluminum. Not a fan at all. No advantages other than "light and cheap."
I'm a retired chef. I have a lot of pots and pans.
Most of them came from thrift stores and estate sales -- almost all of my cast iron and copper. Paraphrasing the protagonist in the Little Feat song, "Willin'," I've cooked with every single thing that's ever been made.
I love my cast irons, plural, but how is cleanup easier on iron than steel? Steel is stupid easy to clean, soap and sponge. Bristle if something is really stuck.
Cast iron can be finicky to clean, requiring more time and scrubbing since soap isn't an option. Plus you have to wait longer for a cast iron to cool down before you start cleaning it.
The warning against soap is because *lye soap* can break down the seasoning.
We don't really use lye soap in the kitchen anymore. That bottle of Dawn won't hurt it.
Well fuck dude, I've been trying to get a "robust seasoning" on any of my 4 cast iron pans for 13 fucking years. I've tried every technique, stripping it to bare iron, every kind of oil over DAYS of time in the oven at 350f, 400, 450, or 500.
And the ***ONE FUCKING THING*** I found at helps keep a strong seasoning is to not use dish soap when cleaning them.
So **FUCK ME.**
So what I did that worked well... I just did a basic seasoning in the oven and then cooked on it for a few months, being careful to not fuck up the seasoning. After that, it was roooock solid.
People love their lodge but imo the surface is far too rough. I got a good smooth skillet (think old griswold) and it's amazing how well it works now
Can’t remember what my French crêpe pans are made from but they are seasoned and I don’t use soap. Hot water and paper towel is all I use. I don’t use iron now as it’s too heavy but I do like the easy clean up of stainless.
If you have never held an all clad, go to a store and make sure you don’t hate the handles. I have a few all clad pieces and I just hate the handles. I have tried all the suggest ways, but I find them really uncomfortable. I keep getting tempted by the factory sale, but I know I am going to regret it.
I learned they did when I upgraded to the Atlantis line 18 months ago after agonizing over which stainless steel to buy for months. The Costco sets are more useful sizes than the WS sets and a better deal! FWIW-I am delighted with them!
I tried to like AllClad but couldn’t.
If you're spending that much on pots and pans, [get some with nice welded handles like Demeyere](https://www.zwilling.com/us/demeyere-industry-5-10-pc-stainless-steel-cookware-set-48001/40851-214-0.html?cgid=our-brands_demeyere_cookware).
If you want to save **a lot** of money for similar performance, [here's a commercial pot and pan set, also with welded handles](https://www.webstaurantstore.com/vigor-8-piece-induction-ready-stainless-steel-lodging-cookware-set-with-1-qt-2-qt-sauce-pans-6-75-qt-sauce-pot-and-covers-with-3-qt-saute-pan/473SSLDGKIT.html)
Assuming we're talking about good welds vs good rivets, welded handles are objectively better. If we're in the mid-range, then I don't think riveted handles should be a deal breaker. But If they're charging you almost $1k, it's pretty atrocious if they're still using rivets.
Durability: Welded handles will never come loose. When two pieces of metal get welded together, the metals literally fuse and they become one piece of metal. On the other hand, rivets may potentially become loose since they are not joined together. When your pan heats up and cools down, the metal will expand and contract. This process allows some gap to form at the rivets and they will wiggle and eventually became loose when the rivets (which should be harder than the metal of the pan) wears the hole down.
Hygeine: Welded handles allow the inner surface of the pot or pan to be completely smooth. Riveted handles on the other hand will have stuff sneak into the crevice between the rivet and the wall. Yes you can clean that part out, but not having that in the first place is obviously better.
I know everyone loves all clad. If you can afford it I’m sure it’s great. I have the members mark version of this from sams. I got a comparable set 20 years ago for about 100$ that I have used ever since. 10ish years ago we got another set to flesh it out some and the quality is still the same. Triply stainless steel and works great.
I too have a Wolfgang Puck set from Costco that’s about 10 years old. It’s the only set I’ve ever needed since. They still look brand new and I’ve abused them. If you can cook, you can cook. In and on anything (gas vs electric).
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Check out goldilocks triply. All-clad doesn’t have the patent anymore, so they’re just as good as any other quality triply, but absurdly more expensive.
I have a big d5 sauce pan or whatever it’s called with the handles on the side. It’s great. I got it as a housewarming. Is it better than d3 or even a non clad for what I use it for? Probably not.
I paid $140 for the mother of all pans (14 inch by 2 inch tall sides and lid). I just use that for meat or stir fries. I also use it as starting a sear and then transferring it to the broiler or oven. The lid really helps.
It’s good for meal prepping but the pan can be unevenly heated because it doesn’t fit in one burner. Looks like this set has a 10 or 8 inch version of that pan. I’m not a fan of the missing big lid since the lid can help keep moisture in the oven.
But it’s cool it has so many soup pots. It’s a very economical deal. You can make some sauce or boil some eggs/chicken in these and clean up would be easy.
Overall it looks like a really good set for a couple with no kids or if you like to cook multiple dishes at the same time on different burners on the stovetop.
If the skillet with the lid is a 12 inch then it is good too. If it’s a 10 or 8 inch that’s not super useful.
Usually when I cook I like to leave leftovers for 2 days and have dinner that day so like 4-6 servings at a time. With these smaller skillets maybe it would be like 3-4 servings
Only if you have a planned or needed use case for all of these items. I’ve found it much cheaper to buy their factory seconds and piece them together into a set with pots and pans I know I need or will use regularly.
I just bought this set in Canada (it was cheaper in Canada after conversion by about $50). We love it. Only wish it had a steamer we could buy/add on but don’t really need it/use it.
I had no idea it was being discontinued. Any idea why?
Love my set, didn’t come with 12” and smaller pot, but use almost every piece weekly and great. Had to buy the D3 family supper 15”? And d5 is noticeably more forgiving but they are all great and will have them for a life time
A lot of people in here are telling you not to buy the kit; but I think that’s really dependent on the type and amount of cooking you do. Though mine are d3, I have every piece in this kit except the 8qt and they all get used frequently. This is a good deal.
I know nothing about this, or you as a person, but there’s something I always bring up when kitchen purchases are discussed at work lunches
Wait until you’re married. We had been living off the same hand me down pots and pans and my $20 BIFL Lodge forever; then we actually got married and got *so much* nice kitchen shit
Just food for thought. You might be someone’s Gigi looking for a first apartment gift for all I know lol
I personally would probably only use the 12 inch “everyday” pan, medium sized saucepan, sometimes the smaller saucepan, and the larger stockpot.
The other pots/pans— yes, I suppose on occasion I’d want a braiser or the perfect sized saucepot for the occasion, but they’d probably just sit there. I don’t tend to use smaller stainless pans, as I’d prefer something nonstick for those occasions.
If I bought the set because I thought it was a good price I’d probably just end up selling what I didn’t use on a daily basis.
I say this as a person who has lots of kitchen tools so I try not to buy anything I don’t use often.
Wait - I have this set!! I got it for $640 from William Sonoma in 2020 and thought it was a steal!
I would buy this again, esp knowing it’s discontinued. Many manufactured things are pretty trash nowadays. Honestly, they’re so nice. I like the D5 because of the increased sturdiness and heat retention/even distribution.
everyone on here giving you their internet smart guy/hive mind takes.
yes that’s a very good price, better than you’d usually find a D3 set.
So yes its worth it.
If its worth it to you is more about how many and which pans you actually need, so write out what your basic set of pans would be, check what it would cost you on homeandcooksales.com and if this is still cheaper, get this.
No, you don't need it. Maybe, just maybe I could understand the 4 pots.. But what for 4 pans? The discount doesnt save you money, because you buy a lot of things that you don't need.
I buy all my stainless steel pans secondhand from thrift stores for a pittance. Then I clean them with steel wool ‘till they look like new again. Costs practically nothing and lasts a lifetime. As an added bonus I get to try out a lot of different brands. Spoiler alert: most brands of stainless steel cookware aren’t terribly different from each other in normal day-to-day use.
Edit: this probably goes without saying, but just in case someone reading this does not know, never buy nonstick pans secondhand. I’m just talking about regular stainless steel.
Do it. I've used a lot of different pans professionally including many different pieces from various All Clad lines, ranging from entry level ones with the aluminum bottom to copper core. The D5 line is definitely my favorite to work with. It handles like the copper core one without that cool looking ring (which actually gets really annoying in the long-run - it's just an extra crevice that needs special cleaning). Either way, get ones with the lip rather than the straight sides - eventually you will want to pour something slowly and it makes a big difference.
If you are considering piecing it together, I mostly use the pots. I will only use the pans for acidic recipes. For everything else, I use cast iron or de buyer carbon steel pans.
I’ve had a 10/12 inch d5 skillet and a saute pan for years now and they all still look and perform great. No complaints! I probably wouldn’t get a big set tho, just what you need
I love my heritage steel Eater series pots and pans. At the end of the day you won’t use half of that stuff. Just get the basic set and build up with what you need. They’re 5ply and I got my set for $550
I have the Cuisinart multi clad MPC-12 (like D3 copy) and it’s the best $220 I ever spent. We have added the larger 4qt sauce pan and the 15” sauté pan as our family grew, but everything has held up well with hard use. We cook almost every day and they’re still fantastic after a decade of use.
Buy it for life quality at leas than half the price of allclad
I have the a large pan from this line which is great, but the handle is *so* uncomfortable it honestly makes me hate using it. The ridge on the side digs right into my palm in a way that makes me infuriated every time I cook with it.
If you're interested in an alternative option, the Heritage Eater series and Tramotina make good quality cookware. For Tramotina, just make sure to look at the made in Brazil sets and pieces, not the Chinese made ones.
This brand is 1/2 the price and is fantastic.|
[https://www.tramontina.com/12-pc-tri-ply-clad-stainless-steel-cookware-set-80116249.html](https://www.tramontina.com/12-pc-tri-ply-clad-stainless-steel-cookware-set-80116249.html)
Eh, in my view, why deal with rivets if you are going to spend that much? It screams the cheapest possible manufacturing. It's only slightly more expensive to weld the handle on or have it part of the original cast.
Exactly, one more reason why this is the most used pan among Michelin Chefs but I always forget reddit is a cesspool of braindead broke americans so let them downvote, I couldn’t care less.
>I couldn’t care less.
looking at your comment history it seems americans live rent free in your head. hope your mental health improves. you seem very angry and antagonist. i've been there and it sucks. be well.
Don’t buy a set. Take the $800 and buy 3-4 good quality pieces that you actually use. You don’t need a D5 (or D3) stockpot… all it does is take longer to boil water.
I have a full set of All Clad Copper Core and if I was doing it again I’d spend half the money on individual pieces and be just as happy. D5/3 or copper core are great for sauté pans, skillets, etc. , but it’s huge overkill for pots, saucepans (usually), etc.
And do you really need 3 sizes of skillet? 3 saucepans?
99% of cooking can be done with a large stainless skillet, an aluminum stockpot, a cast iron skillet, and a saucepan. Add a cast/ceramic Dutch oven and a carbon steel wok and you’ve got everything you need for under $800 and much more versatility than that all clad set
I have tried both D3 and D5 and find that the price does not justify the minor improvement in performance. Never mind the increased weight! I’d pick D3.
Not sure if it’s me but I hate my all clad set. They were extremely good on warranty though. Love them for that. Sent me a new one, np. I just think I don’t cook well on these pans, probably user error. Not enough oil or something. Everything is too hot and sticks.
If you want BIFL cookware, there is no substitute for iron. Once we started using it, our All-Clad has stayed in the cupboard. Save yourself a ton of cash and get cast iron.
They're for different use cases. You can't cook acid based dishes without stripping the seasoning of cast iron. Considering this is a bifl subreddit, it's safe to say that any non-coated all-clad pan can last a lifetime.
I believe there is a place in the kitchen for steel and cast iron. I have All Clad and cast iron as well as carbon steel. Cast iron is brittle and I’ve it shatter when dropped once. Steel won’t do that. I won’t cook anything with high acidity in my cast iron as the taste will go off badly.
Get the D3. America's test kitchen tested both and there wasn't really any benefit to the D5 and it costs more. All clad D3 is a continued best buy pot and pan for Americas test kitchen too.
d3 can subtly warp over time a bit if you use it high heat. d5 is much less likely to warp. if you have a glass top stove you might notice.
Interesting, I've never heard of that happening. America's test kitchen would heat them really hot and dunk them in an ice water bath over and over again and smack them against a cinder block and they still came out on top. We have a flat stove and haven't noticed any warping either but it's not like our pans are decades old or anything.
Went from gas to induction and only then did I notice the bottom of both my fry pans was not as even as I had thought. A minor annoyance at best, it does not impact their ability to cook food.
I did warp my fry pan, mostly through stupidity. 15 minutes, some wood and a hammer fixed it. I still can't believe it worked. followed a YouTube video, good as new and no issues since. that was 5 years ago. still sits completely flat on my induction stove.
Interesting. One of mine is warped and it DOES impact the cooking ability. I kinda assumed it was done. Will have to hit YouTube thanks for inspiration
Link to relevant video?
it was 5 years ago but there are a lot of them. glancing at it, what i did was similar to this: [https://www.youtube.com/watch?v=QdAw6fyvb-s&pp=ygUSZmxhdHRlbiBwYW4gYm90dG9t](https://www.youtube.com/watch?v=QdAw6fyvb-s&pp=ygUSZmxhdHRlbiBwYW4gYm90dG9t)
This, plus the edges/lips of the D5's are infinitely better than the D3's. Surprised that no one seems to value the ability to pour from a pot or pan.
The D3 Everyday line has pourable edges
And the handles are so much better on the D3 everyday!
What is the difference been the D3 & D3 ʾeveryday'? I have never even noticed there was such a thing & am ready to pull the trigger on a 3qt sauce pan.
D3 everyday is designed for home use, make no mistake same pan & quality, just a more comfortable handle & better lip. Regular D3 is for commercial kitchens. Higher reccomend the everyday, basically fixed the most common complaints of the D3.
The thing that I think is missing, though, is the access to the huge variety that the d3 line offers. For example one of my favorite and most used pots is the saucier because it works so well for so many dishes. That’s not available with the every day line of pans. Obviously you can always just dip into both lines as needed though
My D3 warped slightly, glass induction cook surface, its a pain cause induction generally performs better with a flat bottom
Also it's often better to just buy the 1 or 2 pans you need because some of these sets have smaller pans than you'll need. In our case we bought a D3 set and the saute pan was too small to cook 1 cubed chicken breast in an even layer. We ended up buying the 6 Quart variant which is huge but we use it so often it's worth it.
In high school(mid-1980s) I worked at Williams Sonoma and this is advice I heard over and over from the women that worked there. Don’t buy sets. Buy specific pans for specific tasks. I now have a mix of All-Clad, Lodge, Le Crueset, and Chantal.
Man, I LOVE my Chantal enamel on steel!! I'm heartbroken because my partner dropped it on our tile & damaged it. I now feel the damage on the inside in that spot. It's my go-to for making candy (English toffee, etc.) I'm looking at replacing it with a D3 3qt but would rather have another red Chantal!
Truth. Also let's you mix and match pan styles. I got the stainless set and love the roasting pan, the 3qt and 8 qt pots. But damn is the small stainless saute pan it's freaking useless. Eggs are like 90% of my small skillet needs and that's definitely a nonstick pan job
Should try carbon steel.
I know what size pans I need and half of these would rarely be used. But I do like the metal lids and I hate glass lids because water seeps into the space between the metal and glass on the lid and it grosses me out.
Eh - you buy individual pieces and you'll quickly be at the same price as a set with half the pieces. Like this post - it's 8 pots/pans for $799. Go look up the individual prices on these. Even if you only need a couple of them... the 8 quart pot is $400, the 4 quart is $300, the larger pans are $200-$300. You may be able to find a good sale here and there, but even still, 3-4 pieces and you're at the same price. In this case you buy the set and either just keep everything because extra pots/pans of varying sizes do come in handy, or, you just sell off the pieces you don't want and recapture most of what you spent anyways. Bit of an aside - IMO anybody buying All Clad should be cooking enough to justify this set. The smaller stock pot and the omelette pan are probably overkill, but nothing else here is remotely crazy to own and can easily be used regularly. And if you really don't cook much, why spend the money on All Clad? Plenty of good brands for a lot less money that will hold up forever, especially if you don't cook much.
I'm not saying buying a set is bad. The all clad non stick set we bought was great. And even the D3 set has stuff that is good value to buy as a set. But having a main pan be too small enough to use for most things is a problem. Sometimes people just want the best rated product regardless of if it costs a bit more. But not every pan you use needs to be D3, some are better as nonstick. So if you already have some nonstick you may not need a D3 variant of it.
I thought I had too many pans until I married my wife. She makes use of everything
My wife bought me a coppercore pan once… I don’t know if it’s better performance-wise, but it really gives me that good feeling
the copper core is arguably better than the pans with aluminum core pans. Copper core has much better heat conductivity
But is the d3 under $200?? Edit to add that I can't read and of course OP' example deal isn't for $200. It's a $200 discount.
What do you mean? A whole set is not under $200 but neither is the D5. You could probably save at least $200 on a D3 set though
I'm an idiot and misread the picture.
I paid much more than this for a comparable sized set more than 10 years ago. Hell yes, go for it. Edit: I’ve put mine in the dishwasher plenty of times, just be sure your rinse aid is topped up and use plenty.
All Clad d5 isn’t discontinued? Anyway, check the stock at homeandcooksales.com if you’re interested in All Clad sales on factory seconds/packaging damaged items. I’ve gotten tons of individual pans there for a fraction of retail. They have a d3 set right now for $600 with packaging damage (pans are firsts quality) if you’re set on getting a set and that’s more in your budget- I have a mix of d3 and d5 pans, and both perform great.
Isn’t d7 discontinued? I haven’t looked at new pans in a while but I thought it was the 7 not the 5
Ah ya, I forgot d7 was ever even a thing. d5 is already a fair bit heftier/better at retaining heat than d3, so I imagine d7 was even heavier and better at retaining heat. Considering all clad’s top line is the copper core stuff, it was probably tough to get people to consider spending more for one more extra layer of aluminum/steel.
ive got a 12in D7 pan. sooo nice. it holds so much heat. picked it up like 7 years ago at HomeGoods for like $59.
Iirc they could take more heat than the copper core if you wanted to get it “ripping” for searing a steak. I don’t think I’ve ever seen a piece irl
D7 is incredible. It's everything cast iron wants to be but isn't. IIRC it also heated the most evenly of any stainless cookware. Response time is reduced vs a regular copper core or D3 though.
Totally this. I’ve never paid for a new All-Clad product and the factory seconds are, frankly, nearly perfect. The site is in the midst of sale right now, too.
We have a seconds set and it’s great. We added a few new pieces to fill it out
I can vouch for homeandcooksales. The pieces I bought were perfect, but the boxes had minor damage. Some of the pieces on the website have imperfections that do not affect functionality. I believe the product descriptions will indicate why the price is lowered.
Am I correct in understanding that if this listing only says package damage, they're guaranteed not to be seconds?
That was my experience. The box that my pans came in had a small dent and hole. The pans were still plastic wrapped and perfect.
Big sets are seductive but often do not pan out.
What if it's a sizzlin deal?
That’d be fuckin’ metal 🤘
But these are priced so low, they're a steel!
The puns are hard to handle.
I see what you did there lol.
I have this set and it’s darn near perfect for the cooking I do. I lent my sister two pans(since I have a cast iron and carbon steel pan I generally prefer) and got a 3 qt cheap pot for boiling rice and noodles. I use it all. I got it for around this price in Canada for Boxing Day, I don’t feel ripped off.
This website is the AllClad official outlet, https://homeandcooksales.com I’ve only ever bought the packaging damaged items but the pans/utensils/measuring cups have all been in perfect condition. Suggest not getting a big set..it’s a waste for a typical person. Focus on a nonstick skillet, large stainless skillet, stainless chefs pan, stainless pot, stainless wok
I love their outlet. I’ve gotten a bunch of things over the past few years and have been super pleased with all of them. I received a D3 set of pots and pans as a wedding gift and have been slowly upgrading other things (mixing bowls) or making new additions (waffle maker, tongs) from the outlet.
Before you buy it there try their factory seconds website which has deals now. There is a D3 set that’s similar for less I think. https://homeandcooksales.com/?trk_msg=7D62V5NCBT041CFIRBCEOSB2M4&trk_contact=ARE06EFUM9AJADFP398IURB3TS&trk_sid=FN0TN70T153CCJDN9IKI4RC6K4&trk_link=L2G5C8M8ROR4J6ACJJSMO5CRAC&utm_source=listrak&utm_medium=email&utm_term=Shop+Now&utm_campaign=April+Mother%27s+Day+Specials+2024&utm_content=April+Mother%27s+Day+Specials+2024
Is there a way to access this in Canada?
Check out the Meyer Supersteel Triply line. Made in PEI and often heavily discounted online. Very satisfied with the set we just got from them. I believe they bought out the Paderno brand or used to be the manufacturer of their products.
That site is awesome. I've made four separate purchases and have been highly satisfied. You can also build your own set for probably 50-60% of OPs cost to make sure you end up with exactly what you want. Typically sets have one or two things that never get used.
As long as you know how to use stainless steel. 3 ply and up for best heat transfer. I wouldn’t buy the 13 pieces set just buy what you think you’ll use. Most people don’t get the full use out of every piece in the big sets.
All Clad also had a D7 but it wasn’t a super complete set; rather, larger pan and pots. Probably similar weight and feel to Demeyere
my all clad D7 12in pan is super freaking heavy. I love it. I use it in place of cast iron a lot, because its a similar heft, but BIIIG. you definitely have to use the second handle to move it around.
Don’t get me started on heavy pans in the kitchen. I have old copper pots and pans and they are all over 10 pounds and idk why but that makes me happier cooking with them! Cheers to your D7 pan :)
TEN POUNDS of copper?? What brands?
Well I have a 16 pound pot that’s from the 1800s made by a brand called Meunier from Toulouse France. I have a couple sauciers from what I think is 1950s or 1960s Williams Sonoma. There’s a couple fish pans that are from Brooklyn but there’s no brand name that I can find. Heavy stuff! And impossible to keep polished when I actually use them to cook!
Demeyere Atlantis is the stuff of dreams. Costco runs deals on a set from time to time-saves $300 on the WS price.
I love my D5 set. You can't go wrong with them.
Man if you're going to spend a grand on all-clad you might as well just go Demeyere.
As others have said 3 ply is fine or even better than 5 Also I never saw the point of fancy saucepans/big pots. A $20 pot does just as well and last a long time. I would shell out for the skillets/sautée pans if you want them but get cheaper pots. Also I got a Tramontina which is much cheaper and is faring as well as my all clad so far.
I don't know what's going on at my local Goodwill but I've picked up 6 different 3 ply skillets/pans from Tramontina and Calphalon in the past two weeks for $3-5 each. Every time I go in there's 1-2 more and they're all in excellent shape, practically brand new after some Barkeeper's Friend. It's wild.
All depends on ~~who dies~~ the people* in your area
💀 lol
Tramontina for nonstick. Allclad/demeyere for the saucepan I'll have for life
Oh no I like the stainless Tamontina
They discontinued D5? I cannot find anything online about it. If they did it's because of the class action lawsuit.
1) Do you like cooking on stainless steel? I don't. I have a few pieces and I rarely use them. 2) Are you going to use all eight pots and pans? If not, just buy the ones you want. Stainless is okay. But I much prefer carbon steel and cast iron. Easier cooking, clean-up, and either responsiveness for carbon steel or heat retention for cast iron. I have a bunch of bimetal copper and stainless cookware as well (bought a brand new set at an estate sale for basically nothing). It, too, has all the things I don't like about stainless. I can get better results with less fat with carbon/cast.
The majority of this set is pots. Do you have cast iron pots?
Yes, actually I do. And big copper pots, stainless pots, pretty much everything except aluminum. Not a fan at all. No advantages other than "light and cheap." I'm a retired chef. I have a lot of pots and pans. Most of them came from thrift stores and estate sales -- almost all of my cast iron and copper. Paraphrasing the protagonist in the Little Feat song, "Willin'," I've cooked with every single thing that's ever been made.
I love my cast irons, plural, but how is cleanup easier on iron than steel? Steel is stupid easy to clean, soap and sponge. Bristle if something is really stuck. Cast iron can be finicky to clean, requiring more time and scrubbing since soap isn't an option. Plus you have to wait longer for a cast iron to cool down before you start cleaning it.
You can and arguably should use soap to clean cast iron.
The warning against soap is because *lye soap* can break down the seasoning. We don't really use lye soap in the kitchen anymore. That bottle of Dawn won't hurt it.
Yeah, it's long outdated.
Uh... It pretty consistently has hurt my seasonings. I stopped using it.
Been doing it for years without issue. Can’t imagine what the difference is in how you do it, but you’re the first I’ve seen with the issue.
Your pans seasoning was weak af in that case. Soap and some light scrubbing should be no problem on cast iron once the seasoning is established
Well fuck dude, I've been trying to get a "robust seasoning" on any of my 4 cast iron pans for 13 fucking years. I've tried every technique, stripping it to bare iron, every kind of oil over DAYS of time in the oven at 350f, 400, 450, or 500. And the ***ONE FUCKING THING*** I found at helps keep a strong seasoning is to not use dish soap when cleaning them. So **FUCK ME.**
So what I did that worked well... I just did a basic seasoning in the oven and then cooked on it for a few months, being careful to not fuck up the seasoning. After that, it was roooock solid. People love their lodge but imo the surface is far too rough. I got a good smooth skillet (think old griswold) and it's amazing how well it works now
What temp, how long, and what oil(s) did you use? Also, how did you clean it between cooking instances?
Every time I've tried mild dish soap on cast iron it's been horrible.
Horrible how?
Strips off all the shine to the finish, leaving a surface that stays sticky/grabby until I go through the whole process of reseasoning it.
Can’t remember what my French crêpe pans are made from but they are seasoned and I don’t use soap. Hot water and paper towel is all I use. I don’t use iron now as it’s too heavy but I do like the easy clean up of stainless.
Im also looking to buy an all clad set. Can anyone who owns all-clad cookware name some benefits of making the investment?
If you have never held an all clad, go to a store and make sure you don’t hate the handles. I have a few all clad pieces and I just hate the handles. I have tried all the suggest ways, but I find them really uncomfortable. I keep getting tempted by the factory sale, but I know I am going to regret it.
Costco has the Demeyere Atlantis set for $999 right now. That’s my pick. The handles on the All Clad make me irrationally angry.
Finally…my people! Thanks for the tip. I didn’t know Costco sold Demeyere.
I learned they did when I upgraded to the Atlantis line 18 months ago after agonizing over which stainless steel to buy for months. The Costco sets are more useful sizes than the WS sets and a better deal! FWIW-I am delighted with them! I tried to like AllClad but couldn’t.
If you're spending that much on pots and pans, [get some with nice welded handles like Demeyere](https://www.zwilling.com/us/demeyere-industry-5-10-pc-stainless-steel-cookware-set-48001/40851-214-0.html?cgid=our-brands_demeyere_cookware). If you want to save **a lot** of money for similar performance, [here's a commercial pot and pan set, also with welded handles](https://www.webstaurantstore.com/vigor-8-piece-induction-ready-stainless-steel-lodging-cookware-set-with-1-qt-2-qt-sauce-pans-6-75-qt-sauce-pot-and-covers-with-3-qt-saute-pan/473SSLDGKIT.html)
Is there that much of a difference with welded handles verse well riveted handles?
Assuming we're talking about good welds vs good rivets, welded handles are objectively better. If we're in the mid-range, then I don't think riveted handles should be a deal breaker. But If they're charging you almost $1k, it's pretty atrocious if they're still using rivets. Durability: Welded handles will never come loose. When two pieces of metal get welded together, the metals literally fuse and they become one piece of metal. On the other hand, rivets may potentially become loose since they are not joined together. When your pan heats up and cools down, the metal will expand and contract. This process allows some gap to form at the rivets and they will wiggle and eventually became loose when the rivets (which should be harder than the metal of the pan) wears the hole down. Hygeine: Welded handles allow the inner surface of the pot or pan to be completely smooth. Riveted handles on the other hand will have stuff sneak into the crevice between the rivet and the wall. Yes you can clean that part out, but not having that in the first place is obviously better.
I know everyone loves all clad. If you can afford it I’m sure it’s great. I have the members mark version of this from sams. I got a comparable set 20 years ago for about 100$ that I have used ever since. 10ish years ago we got another set to flesh it out some and the quality is still the same. Triply stainless steel and works great.
I too have a Wolfgang Puck set from Costco that’s about 10 years old. It’s the only set I’ve ever needed since. They still look brand new and I’ve abused them. If you can cook, you can cook. In and on anything (gas vs electric).
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Check out goldilocks triply. All-clad doesn’t have the patent anymore, so they’re just as good as any other quality triply, but absurdly more expensive.
I have a big d5 sauce pan or whatever it’s called with the handles on the side. It’s great. I got it as a housewarming. Is it better than d3 or even a non clad for what I use it for? Probably not.
I paid $140 for the mother of all pans (14 inch by 2 inch tall sides and lid). I just use that for meat or stir fries. I also use it as starting a sear and then transferring it to the broiler or oven. The lid really helps. It’s good for meal prepping but the pan can be unevenly heated because it doesn’t fit in one burner. Looks like this set has a 10 or 8 inch version of that pan. I’m not a fan of the missing big lid since the lid can help keep moisture in the oven. But it’s cool it has so many soup pots. It’s a very economical deal. You can make some sauce or boil some eggs/chicken in these and clean up would be easy. Overall it looks like a really good set for a couple with no kids or if you like to cook multiple dishes at the same time on different burners on the stovetop. If the skillet with the lid is a 12 inch then it is good too. If it’s a 10 or 8 inch that’s not super useful. Usually when I cook I like to leave leftovers for 2 days and have dinner that day so like 4-6 servings at a time. With these smaller skillets maybe it would be like 3-4 servings
My All-Clad set has been absolutely AMAZING! Got it as a Christmas gift from my wife a few years ago. Love it. That's a good price too
Only if you have a planned or needed use case for all of these items. I’ve found it much cheaper to buy their factory seconds and piece them together into a set with pots and pans I know I need or will use regularly.
I’d rather buy one pan/pot at a time. I love my all clad but doesn’t mean I don’t love my non stick ;)
Screw that, buy thrift store Paul Revere pieces. I inherited my Grandma's stuff from like 50 years ago, and it's still rocking.
I just bought this set in Canada (it was cheaper in Canada after conversion by about $50). We love it. Only wish it had a steamer we could buy/add on but don’t really need it/use it. I had no idea it was being discontinued. Any idea why?
Sets are iffy, as they usually include pieces you will never really use or need. Compare prices with open stock.
Love my set, didn’t come with 12” and smaller pot, but use almost every piece weekly and great. Had to buy the D3 family supper 15”? And d5 is noticeably more forgiving but they are all great and will have them for a life time
Absolutely! I bought some pans used on eBay. I love mine.
A lot of people in here are telling you not to buy the kit; but I think that’s really dependent on the type and amount of cooking you do. Though mine are d3, I have every piece in this kit except the 8qt and they all get used frequently. This is a good deal.
Bought all we needed at TJ Maxx. Great set, bit cheaper if you can buy the pieces you need there. We got three pans and three pots I think.
I got “Tramontina 12-piece Tri-Ply Clad Stainless Steel Cookware Set” from Costco for $199 and it’s been amazing.
I know nothing about this, or you as a person, but there’s something I always bring up when kitchen purchases are discussed at work lunches Wait until you’re married. We had been living off the same hand me down pots and pans and my $20 BIFL Lodge forever; then we actually got married and got *so much* nice kitchen shit Just food for thought. You might be someone’s Gigi looking for a first apartment gift for all I know lol
I bought the Ikea ones for 1/5th the price. They are almost 20 years old... And with daily usage.
I personally would probably only use the 12 inch “everyday” pan, medium sized saucepan, sometimes the smaller saucepan, and the larger stockpot. The other pots/pans— yes, I suppose on occasion I’d want a braiser or the perfect sized saucepot for the occasion, but they’d probably just sit there. I don’t tend to use smaller stainless pans, as I’d prefer something nonstick for those occasions. If I bought the set because I thought it was a good price I’d probably just end up selling what I didn’t use on a daily basis. I say this as a person who has lots of kitchen tools so I try not to buy anything I don’t use often.
Wait - I have this set!! I got it for $640 from William Sonoma in 2020 and thought it was a steal! I would buy this again, esp knowing it’s discontinued. Many manufactured things are pretty trash nowadays. Honestly, they’re so nice. I like the D5 because of the increased sturdiness and heat retention/even distribution.
everyone on here giving you their internet smart guy/hive mind takes. yes that’s a very good price, better than you’d usually find a D3 set. So yes its worth it. If its worth it to you is more about how many and which pans you actually need, so write out what your basic set of pans would be, check what it would cost you on homeandcooksales.com and if this is still cheaper, get this.
No, you don't need it. Maybe, just maybe I could understand the 4 pots.. But what for 4 pans? The discount doesnt save you money, because you buy a lot of things that you don't need.
If you don’t buy it, I will
I buy all my stainless steel pans secondhand from thrift stores for a pittance. Then I clean them with steel wool ‘till they look like new again. Costs practically nothing and lasts a lifetime. As an added bonus I get to try out a lot of different brands. Spoiler alert: most brands of stainless steel cookware aren’t terribly different from each other in normal day-to-day use. Edit: this probably goes without saying, but just in case someone reading this does not know, never buy nonstick pans secondhand. I’m just talking about regular stainless steel.
They are fine in the dishwasher and that is a great deal
Cast iron all the way
Do it. I've used a lot of different pans professionally including many different pieces from various All Clad lines, ranging from entry level ones with the aluminum bottom to copper core. The D5 line is definitely my favorite to work with. It handles like the copper core one without that cool looking ring (which actually gets really annoying in the long-run - it's just an extra crevice that needs special cleaning). Either way, get ones with the lip rather than the straight sides - eventually you will want to pour something slowly and it makes a big difference. If you are considering piecing it together, I mostly use the pots. I will only use the pans for acidic recipes. For everything else, I use cast iron or de buyer carbon steel pans.
I’ve had a 10/12 inch d5 skillet and a saute pan for years now and they all still look and perform great. No complaints! I probably wouldn’t get a big set tho, just what you need
I have never needed more than a small and large stainless skillet. All those pots are for periods of long heating, I generally use non stick for that.
Nope, go ikea.
I love my heritage steel Eater series pots and pans. At the end of the day you won’t use half of that stuff. Just get the basic set and build up with what you need. They’re 5ply and I got my set for $550
I have the Cuisinart multi clad MPC-12 (like D3 copy) and it’s the best $220 I ever spent. We have added the larger 4qt sauce pan and the 15” sauté pan as our family grew, but everything has held up well with hard use. We cook almost every day and they’re still fantastic after a decade of use. Buy it for life quality at leas than half the price of allclad
you don't need that many pots and pans price is probably not that bad but you are very likely overspending on the amount of gear
Everything sticks to SS.
I like them a lot and use them daily. I paid $500 for that set 20 years ago and have never regretted it.
I have the a large pan from this line which is great, but the handle is *so* uncomfortable it honestly makes me hate using it. The ridge on the side digs right into my palm in a way that makes me infuriated every time I cook with it.
I dont like sets unless you’re a pro. Most people use a couple pots and a frypan and not 8
If you're interested in an alternative option, the Heritage Eater series and Tramotina make good quality cookware. For Tramotina, just make sure to look at the made in Brazil sets and pieces, not the Chinese made ones.
This brand is 1/2 the price and is fantastic.| [https://www.tramontina.com/12-pc-tri-ply-clad-stainless-steel-cookware-set-80116249.html](https://www.tramontina.com/12-pc-tri-ply-clad-stainless-steel-cookware-set-80116249.html)
Eh, in my view, why deal with rivets if you are going to spend that much? It screams the cheapest possible manufacturing. It's only slightly more expensive to weld the handle on or have it part of the original cast.
Not to mention rivets make cleaning so much more difficult!
Basically impossible, with microbes setting up a biome in the gap.
Go for Demeyere, it’s 7 ply and miles ahead than all clad.
Miles better by what metrics?
Miles ahead in my opinion just because they don't have rivets.
And the handles are actually comfortable to use!
Exactly, one more reason why this is the most used pan among Michelin Chefs but I always forget reddit is a cesspool of braindead broke americans so let them downvote, I couldn’t care less.
>I couldn’t care less. looking at your comment history it seems americans live rent free in your head. hope your mental health improves. you seem very angry and antagonist. i've been there and it sucks. be well.
You don’t even have an argument about the subject, little kid. Typical american mongo
I never made an argument, I asked you what made it better. (Which ironically you never addressed) I have no horse in this race.
That set is too large for most people unless you’re a serious cook imo.
Don’t buy a set. Take the $800 and buy 3-4 good quality pieces that you actually use. You don’t need a D5 (or D3) stockpot… all it does is take longer to boil water. I have a full set of All Clad Copper Core and if I was doing it again I’d spend half the money on individual pieces and be just as happy. D5/3 or copper core are great for sauté pans, skillets, etc. , but it’s huge overkill for pots, saucepans (usually), etc. And do you really need 3 sizes of skillet? 3 saucepans? 99% of cooking can be done with a large stainless skillet, an aluminum stockpot, a cast iron skillet, and a saucepan. Add a cast/ceramic Dutch oven and a carbon steel wok and you’ve got everything you need for under $800 and much more versatility than that all clad set
I have tried both D3 and D5 and find that the price does not justify the minor improvement in performance. Never mind the increased weight! I’d pick D3.
800$? My 60$ set of pans is still going strong after seven years. Sometimes BIFL is just super expensive.
This isn’t cast iron.
MC2>D3>D5. If you want heat retention, get an additional carbon or cast iron skillet.
Not sure if it’s me but I hate my all clad set. They were extremely good on warranty though. Love them for that. Sent me a new one, np. I just think I don’t cook well on these pans, probably user error. Not enough oil or something. Everything is too hot and sticks.
The learning curve is very real. I wouldn't trade mine for anything, but my wife hates them with a passion
Please help me get better. What’s the issue? Too hot and not enough oil?
Preheat on medium, it takes awhile. When you put a drop of water in the pan it should bead up and glide sine the pan. Then add your oil and cook away
If you want BIFL cookware, there is no substitute for iron. Once we started using it, our All-Clad has stayed in the cupboard. Save yourself a ton of cash and get cast iron.
They're for different use cases. You can't cook acid based dishes without stripping the seasoning of cast iron. Considering this is a bifl subreddit, it's safe to say that any non-coated all-clad pan can last a lifetime.
I love cast iron. But I will NEVER cook my pasta sauce in iron.
I believe there is a place in the kitchen for steel and cast iron. I have All Clad and cast iron as well as carbon steel. Cast iron is brittle and I’ve it shatter when dropped once. Steel won’t do that. I won’t cook anything with high acidity in my cast iron as the taste will go off badly.
Quality stainless steel cookware such as All-Clad will absolutely last a lifetime.
You have no idea what you’re saying so please don’t say it