All-Clad Factory Seconds + 20% Off Coupon: 3-Qt. Saute Pan with Lid / BD5

CalmCreator709

Jun 11, 2020 11:58 PM

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Joined Apr 2018

CalmCreator709Jun 11, 2020 11:58 PM

1.2K Comments

Quote from timp

:

So I actually just finished trying to make a warranty claim for an Allclad pan. Had a set of pots/pans for about 5 years and over the past few months the non-stick coating started wearing off one of them.

Emailed Allclad and sent pics, and was told that the non-stick coating wears off this way from normal use, and it's not covered under warranty. I asked if they have a option for repair/refurbishment, and this was their answer:

"Unfortunately we do not resurface or repair our cookware. We are hosting a online sale if you are interested in replacing the pan. The link is below..."

I have the tendency to pay a significant premium for items that advertise with a "lifetime warranty," but I would advise avoiding Allclad unless you're buying from Costco.

Just go to YouTube and Google non-stick cooking on stainless steel. it's amazing and I posted in one of these threads here about it. And I tried it. You can cook a sunny side up egg on stainless steel and it won't stick.

The key is to heat the pan first. Then you add your fat / butter / olive oil / vegetable oil / whatever... And you wait for the fat to come up to temp.

Then you pop in your food and you don't touch it until it releases from the pan. this is a rookie mistake with people that always have to fiddle with the food. You have to let the food release when it's ready.

It really is that simple.

I always keep non-stick around, and I prefer the anodized aluminum pan with non-stick.

Last edited by CalmCreator709 June 11, 2020 at 05:05 PM.

4

BloodGain

Jun 12, 2020 12:02 AM

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Joined Dec 2007

BloodGainJun 12, 2020 12:02 AM

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Quote from rpearlberg

:

Instead of buying a cookware set, what would be one or two good pieces to start with? I don't cook a ton, but would love to start! Family of 4.

I'll get a cheap non-stick elsewhere for eggs, grilled cheese, etc.

If you're just wanting to try out All-Clad, pretty much everybody agrees that one of the 12" fry pans with a lid is the best entry-point. Beyond that, it really depends on what you like to cook.

I preach the 5 to 7 quart enameled cast iron Dutch oven gospel. If you don't have one of those, I'd recommend that above any All-Clad pan except maybe the 12" fry pan with a lid. You can make an awful lot of food with just those 2 and some aluminum half sheet pans for the oven.

1

rpearlberg

Jun 12, 2020 12:06 AM

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Joined Jun 2007

rpearlbergJun 12, 2020 12:06 AM

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Quote from BloodGain

:

If you're just wanting to try out All-Clad, pretty much everybody agrees that one of the 12" fry pans with a lid is the best entry-point. Beyond that, it really depends on what you like to cook.

I preach the 5 to 7 quart enameled cast iron Dutch oven gospel. If you don't have one of those, I'd recommend that above any All-Clad pan except maybe the 12" fry pan with a lid. You can make an awful lot of food with just those 2 and some aluminum half sheet pans for the oven.

Thanks. This one, right? The 12" covered fry pan with lid.
https://homeandcooksales.com/inde...amage.html

BloodGain

Jun 12, 2020 12:13 AM

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Joined Dec 2007

BloodGainJun 12, 2020 12:13 AM

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Quote from rpearlberg

:

Thanks. This one, right? The 12" covered fry pan with lid.
https://homeandcooksales.com/inde...amage.html [homeandcooksales.com]

That one should be fine. I think the copper-core one is also on sale there. They had the D3, but not with a lid.

America's Test Kitchen seems to prefer the D3 line, but others don't always agree. I've never tested them side-by-side, but my experience does tell me that for all but he pickiest of chef's, even a decent fry pan can be a great asset. I don't think you can go wrong with any version of the All-Clad stainless.

rpearlberg

Jun 12, 2020 12:15 AM

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Joined Jun 2007

rpearlbergJun 12, 2020 12:15 AM

1.9K Comments

Quote from BloodGain

:

That one should be fine. I think the copper-core one is also on sale there. They had the D3, but not with a lid.

America's Test Kitchen seems to prefer the D3 line, but others don't always agree. I've never tested them side-by-side, but my experience does tell me that for all but he pickiest of chef's, even a decent fry pan can be a great asset. I don't think you can go wrong with any version of the All-Clad stainless.

Way too many options for me!!

iconian

Original Poster

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Sr. Deal Editor

Jun 12, 2020 12:21 AM

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Joined Feb 2006

iconianJun 12, 2020 12:21 AM

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Quote from seawolf

:

De buyer carbon steel is thick but be careful their on 32 cm or larger diameter pieces and using a flaptop such as electric or induction. The larger pans dome up in the center by design resulting in uneven temperatures especially on electric. Should be fine on gas.

ya, i use gas stove.

Kay12

Jun 12, 2020 12:36 AM

371 Comments

Joined Sep 2009

Kay12Jun 12, 2020 12:36 AM

371 Comments

What is BD5 and Sd5, and how this differs from d3 and MC kinds? Going to place an order, and need some help in deciding. Thankful for your help in advance.

BloodGain

Jun 12, 2020 12:46 AM

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Joined Dec 2007

BloodGainJun 12, 2020 12:46 AM

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Quote from Kay12

:

What is BD5 and Sd5, and how this differs from d3 and MC kinds? Going to place an order, and need some help in deciding. Thankful for your help in advance.

BD5 is brushed finished and SD5 is polished. Both are the D5 5-layer clad.
D3 is 3-layer clad. It's the stuff All-Clad was best known for until the patent expired, so they came up with other lines. I'm not really convinced the 5-layer stuff is better or worse.

The MC2 stuff is confusing. Some of it says it's 2-ply and some of it is described like the regular D3 line. All-Clad's website describes it as aluminum on the outside:
https://www.all-clad.com/Cookware...8400001986

1

alazyguy

Jun 12, 2020 1:04 AM

98 Comments

Joined Oct 2006

alazyguyJun 12, 2020 1:04 AM

98 Comments

Quote from BloodGain

:

#1 -Yes, that's the fist pan I'd recommend for most people, as it's versatile.

#2 - 2 quarts is really small if it's going to be your only sauce pan. The 4 qt pan you had before was more versatile, but it really depends on what you plan to make in it. If you were only going to have 1 sauce pan, I recommend 3.5 or 4 quarts, either in sauce pan or saucier form (the Essential pan, Weeknight pan, and Chef's pan are basically just sauciers). Consider the 3.5 quart Demeyere I posted above, too.

#3 - good pot, sure. I honestly don't use my 8 qt stock pot nearly as much as I do an enameled cast iron Dutch oven, though. You don't really need a gallon of water to cook a pound of pasta, and a Dutch oven can do a lot. It's probably my most used pot, actually. 5-7 quarts is a good large-but-not-huge size. You can get a Lodge or Tramontina enameled cast iron Dutch oven for $40-60 depending on how long you can wait. Le Creuset and Staub are the premium ones, but it's definitely diminishing returns on the cost there. For a stock pot, I'd much rather go big, 12+ quarts, and only if you plan to actually make big pots of stock or soup with it.

Remember -- you can always put less in a bigger pot, but not more in a smaller one. If you're only going to have 1, go as big as you'll need. It's good to have a couple of sizes of pans, though, because too much empty pan space can lead to burning. So there, go with the size you'll use most, as you can always cook in batches.

Hm... Maybe I should just pick up the fry pan for now, and figure out the rest later. I do have random-sized pots, so can probably use those for #2 for now.

Will look into enameled cast iron dutch ovens. Thanks!

AnhVu1234

Jun 12, 2020 1:38 AM

294 Comments

Joined Nov 2015

AnhVu1234Jun 12, 2020 1:38 AM

294 Comments

Quote from seawolf

:

Thanks. LOL

I had a chuckle reading your response (in a good way).

Don't want to have to clean the oven as well since I already have to clean the cooktop with the extra oil splattering (some splatter even with a splatter guard as you have to lift it up at some point).

Don't like fish steak vs filet as less crispy skin. Smilie

Drying fish/meat before searing. Checked. Probably overdoing if that is possible as we go thru a lot of paper towel just prior to searing and clean up due to not wanting excess used oil down the drain (reuse the paper towel used to dry for cleanup).

Just gave up and decided to use nonstick only for these fish and friend eggs.

When heat up stainless steel, you want it to reach a certain temperature. You can test it with water drop test. Water drop should slide on surface instead of bubble or break into tiny drops. When water drop form a big drop sliding on cookware, its properly preheated and u can add oil butter or cooking spray. Let oil warm up and add food. Let food done searing/cooking and it will release from cookware. Never have problem with food stick to stainless again

Last edited by AnhVu1234 June 11, 2020 at 07:05 PM.

nodinero

Jun 12, 2020 2:29 AM

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Joined Jan 2010

nodineroJun 12, 2020 2:29 AM

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Quote from BloodGain

:

BD5 is brushed finished and SD5 is polished. Both are the D5 5-layer clad.
D3 is 3-layer clad. It's the stuff All-Clad was best known for until the patent expired, so they came up with other lines. I'm not really convinced the 5-layer stuff is better or worse.

The MC2 stuff is confusing. Some of it says it's 2-ply and some of it is described like the regular D3 line. All-Clad's website describes it as aluminum on the outside:
https://www.all-clad.com/Cookware...8400001986

MC2 is aluminum on the outside and stainless steel inside, so two-ply. More aluminum than D3 so actually quite good for cooking but not induction capable. The exterior is not hard anodized so can chip. Supposedly the best bang for the buck of the All-Clad line.

mhollow1

Jun 12, 2020 2:36 AM

86 Comments

Joined Nov 2017

mhollow1Jun 12, 2020 2:36 AM

86 Comments

Quote from redjericho

:

I dont see any reason to spend $95 on a nonstick. It uses the same non-stick coating as every other non-stick pan. They're good for eggs and a small amount of other things. I use one maybe 1 meal a month and my $19 non-stick I got from Target is still totally functional after 3 years.

Strongly disagree. One of my primary pans is non stick and I can tell you for certain that not all non-stick coatings are created equal. Our all clad non stick has lasted over 2 years thus far with everyday use while several of our lower quality non sticks (tramontina, cuisnart, Gotham steel) have eroded away their coatings in 6-8 months. And no, I do not put my pans in the dishwasher or use metal utensils or abrasive scrubbing pads. I say again, that is simply not a true statement about the coatings.

2

redjericho

Jun 12, 2020 3:21 AM

105 Comments

Joined Nov 2015

redjerichoJun 12, 2020 3:21 AM

105 Comments

Quote from mhollow1

:

Strongly disagree. One of my primary pans is non stick and I can tell you for certain that not all non-stick coatings are created equal. Our all clad non stick has lasted over 2 years thus far with everyday use while several of our lower quality non sticks (tramontina, cuisnart, Gotham steel) have eroded away their coatings in 6-8 months. And no, I do not put my pans in the dishwasher or use metal utensils or abrasive scrubbing pads. I say again, that is simply not a true statement about the coatings.

The reality is that it just comes down to luck. There are not many coatings in existence that are suitable for high temp + nonstick + food safe. All-Clad certainly didn't invent one.

1

seawolf

Jun 12, 2020 3:44 AM

1.4K Comments

Joined Jan 2004

seawolfJun 12, 2020 3:44 AM

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Quote from AnhVu1234

:

When heat up stainless steel, you want it to reach a certain temperature. You can test it with water drop test. Water drop should slide on surface instead of bubble or break into tiny drops. When water drop form a big drop sliding on cookware, its properly preheated and u can add oil butter or cooking spray. Let oil warm up and add food. Let food done searing/cooking and it will release from cookware. Never have problem with food stick to stainless again

Did that too (heated up where Leidenfrost effect can be observed) didn't work for fish/friend eggs unless, in my opinion, it's swimming in oil.

1

nodinero

Jun 12, 2020 4:22 AM

1.1K Comments

Joined Jan 2010

nodineroJun 12, 2020 4:22 AM

1.1K Comments

Somebody made out like a bandit on the D7 12" skillet. That thing's like a unicorn, can't be found anywhere! Second only to the Demeyere Proline 12" skillet at 30% of the price!

1

All-Clad Factory Seconds + 20% Off Coupon: 3-Qt. Saute Pan with Lid / BD5

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$310

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