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iconian | Staff 160K Views
Jun 11, 2020 4:12 PM

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

$88

$310

71% off
& More + Free S&Hat Home and Cook Sales
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Update: This popular offer is available again and now w/ 20% off coupon (was 15%).

Home and Cook Sales is having their All-Clad Factory Seconds Sale. Provide your Email Address to enter the sale. Get an Additional 20% Off when you apply discount code THANKYOU20 in cart. Shipping is free. Thanks iconian

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Original Post

Written by iconian | Staff
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Deal Details
Community Notes
About the Poster
Update: This popular offer is available again and now w/ 20% off coupon (was 15%).

Home and Cook Sales is having their All-Clad Factory Seconds Sale. Provide your Email Address to enter the sale. Get an Additional 20% Off when you apply discount code THANKYOU20 in cart. Shipping is free. Thanks iconian

Examples (prices below after applying code THANKYOU20 in cart):
No Longer Available:

Original Post

Written by iconian | Staff

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Top Comments

birch97
660Comments
186Reputation
It's not a new policy. All of their cooking lines have a lifetime warranty apart from their non-stick line. It's not realistic to expect the coating to last forever anyways.
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itsarectangle
7.6KComments
1.2KReputation
Don't be sleazy. Costco's return policy isn't for you to abuse.
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redjericho
105Comments
26Reputation
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.
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373 Comments

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Jun 12, 2020 4:27 AM
371 Comments
Joined Sep 2009
Kay12Jun 12, 2020 4:27 AM
371 Comments
Lot of packing damaged ones aren't available, second quality is available, are they good as well?
Any chance of them getting restocked during this 15% code period? 12 qt rondeau was my most wanted one, it is unavailable as well.
Very new to all clad deals.
Jun 12, 2020 6:19 AM
72 Comments
Joined Mar 2015
johnj2879Jun 12, 2020 6:19 AM
72 Comments
Quote from Stiletto7 View quoted comment :
I had my All-Clad non-stick coating come off quickly, and All-Clad did not stand behind it at all. Their warranty is a joke for the non-stick line, and so is the quality. I have Calphalon non-stick and they have held up much better. I enjoy the All-Clad line, but their non-stick is terrible.
Swiss Diamond pans are nonstick and cost about the same as these yet have no such exclusion. I've had mine over 5 years and are still just like new.
Jun 12, 2020 6:49 AM
1.1K Comments
Joined Jan 2010
nodineroJun 12, 2020 6:49 AM
1.1K Comments
Quote from Stiletto7 View quoted comment :
I had my All-Clad non-stick coating come off quickly, and All-Clad did not stand behind it at all. Their warranty is a joke for the non-stick line, and so is the quality. I have Calphalon non-stick and they have held up much better. I enjoy the All-Clad line, but their non-stick is terrible.
I got my Calphalon set like 20 years ago. Every couple years I send some back for warranty replacement and never had a problem getting them replaced. I think each piece has been replaced 3-4 times by now. Calphalon's warranty is really quite impressive.
1
Jun 12, 2020 6:56 AM
1.1K Comments
Joined Jan 2010
nodineroJun 12, 2020 6:56 AM
1.1K Comments
Quote from TealStove8152 View quoted comment :
Would love to also hear recs to build a set!

From reading over previous comments, seems 12 in skillet would be the way to go for fry pan. Also add saucier (3-4qt), stockpot (8qt better for family), and sauce pans (2-3qt). I think some previous reviews stated the stock pot and sauce pans don't need to be expensive, as minimal added benefits of higher layers or copper core for boiling things.
That's a pretty good list. My only caveat would be that the 3-4 qt saucier can also be cheap, preferably a disc base vs cladded along with the stockpot. The 2-3 qt sauce pan I would switch slightly to a higher end (eg, fully cladded aluminum/copper or straight up copper and stainless steel) conical saucier in the 2-2.5 qt range. Definitely splurge on the best 12" skillet you can get as that's going to be your workhorse. I'd also add a 10" non-stick skillet. And don't buy D5.
1
Jun 12, 2020 7:07 AM
1.8K Comments
Joined Dec 2007
BloodGainJun 12, 2020 7:07 AM
1.8K Comments
Quote from nodinero View quoted comment :
That's a pretty good list. My only caveat would be that the 3-4 qt saucier can also be cheap, preferably a disc base vs cladded along with the stockpot. The 2-3 qt sauce pan I would switch slightly to a higher end (eg, fully cladded aluminum/copper or straight up copper and stainless steel) conical saucier in the 2-2.5 qt range. Definitely splurge on the best 12" skillet you can get as that's going to be your workhorse. I'd also add a 10" non-stick skillet. And don't buy D5.
I would worry about scorching sauces on the edge of a disc-bottom saucier. This is more of a worry on gas, but even just using it on an oversized electric burner can cause the sides to get hotter than the bottom. Clad construction mitigates that.

With saucepans, there's the risk of hot spots, but I rarely use them for anything without a lot of liquid -- or holding mac & cheese or mashed potatoes after cooking is done -- so big whoop. Disc bottom seems fine, really, just like with a stock pot (though mine is clad, because I like a sturdy stock pot). One thing you are more likely to find in a nice clad saucepan, though, is sloped rims that aid pouring, and that is something you should care about. My clad Tramontina saucepans don't have sloped rims, and they are decidedly meh at pouring. I tend to just ladle everything out until it's nearly empty, but that can be annoying sometimes. I'll be using my new 3.5 quart Demeyer saucier for those times from now on.
1
Jun 12, 2020 9:46 AM
1.1K Comments
Joined Jan 2010
nodineroJun 12, 2020 9:46 AM
1.1K Comments
Quote from BloodGain View quoted comment :
I would worry about scorching sauces on the edge of a disc-bottom saucier. This is more of a worry on gas, but even just using it on an oversized electric burner can cause the sides to get hotter than the bottom. Clad construction mitigates that.

With saucepans, there's the risk of hot spots, but I rarely use them for anything without a lot of liquid -- or holding mac & cheese or mashed potatoes after cooking is done -- so big whoop. Disc bottom seems fine, really, just like with a stock pot (though mine is clad, because I like a sturdy stock pot). One thing you are more likely to find in a nice clad saucepan, though, is sloped rims that aid pouring, and that is something you should care about. My clad Tramontina saucepans don't have sloped rims, and they are decidedly meh at pouring. I tend to just ladle everything out until it's nearly empty, but that can be annoying sometimes. I'll be using my new 3.5 quart Demeyer saucier for those times from now on.
I do my sauces in a conical saucier, hence I would spend a lot more money on that as I said. But I don't think I've ever done a sauce in a 3-4 qt pot, typically that would be for more liquid items in my cooking. But I get your idea, and if you're doing thick sauces in that large of a pot then my thinking aligns, get a high quality conical saucier (with curved rims for pouring)!
Jun 12, 2020 1:19 PM
1.2K Comments
Joined Apr 2018
CalmCreator709Jun 12, 2020 1:19 PM
1.2K Comments
Deleted. Wrong thread

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Jun 12, 2020 1:28 PM
86 Comments
Joined Nov 2017
mhollow1Jun 12, 2020 1:28 PM
86 Comments
Quote from redjericho View quoted comment :
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.
I must be pretty lucky lol I have 3 all clad non sticks and no issues.
Jun 12, 2020 1:49 PM
687 Comments
Joined Dec 2016
EasypriceJun 12, 2020 1:49 PM
687 Comments
Quote from tkny View quoted comment :
Looks like quite a deal for a large stainless roaster with claws & mitts -$59.95 .
https://homeandcooksales.com/index.php/13-inch-x-16-inch-large-roaster-stainless-packaging-damage.ht... [homeandcooksales.com]
Wish I would have seen your post before ordering this same rack but without the mitts and forks Frown
Jun 12, 2020 1:50 PM
535 Comments
Joined Dec 2007
thebriezeJun 12, 2020 1:50 PM
535 Comments
Quote from CalmCreator709 View quoted comment :
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.
Does the food end up crusting before it releases? For some goods (eggs) I really dislike it when the bottom has a mild crust, and I'm wondering if that can be avoided with SS
Jun 12, 2020 3:53 PM
1.2K Comments
Joined Apr 2018
CalmCreator709Jun 12, 2020 3:53 PM
1.2K Comments
Quote from thebrieze View quoted comment :
Does the food end up crusting before it releases? For some goods (eggs) I really dislike it when the bottom has a mild crust, and I'm wondering if that can be avoided with SS
Eggs do not crust on the bottom. They just release after a minute or two.
Jun 12, 2020 5:47 PM
159 Comments
Joined Dec 2006
dkhuynhJun 12, 2020 5:47 PM
159 Comments
is this a legit web site?
Jun 12, 2020 5:50 PM
1.4K Comments
Joined Jan 2004
seawolfJun 12, 2020 5:50 PM
1.4K Comments
Quote from dkhuynh View quoted comment :
is this a legit web site?
Yes it is.
Jun 12, 2020 6:21 PM
294 Comments
Joined Nov 2015
AnhVu1234Jun 12, 2020 6:21 PM
294 Comments
Quote from seawolf View quoted comment :
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.
https://youtu.be/Kkt3E95AB_s (hope it let u see it)
This is my youtube video how I fried fish. Egg. Omelet. Pancake. Rice roll (this is usually only done on nonstick because it's very sticky).
Make sure to warm up the oil. Food should not be cold or pan temperature will drop. After u drop fish in, u need to let it cook a bit. It will RELEASE itself after it's done cooking (when u first add food, it will stick, do not move it, let it cook, when done cooking food should come off the pan). For pancake and egg, after dropping egg into pan, I lower temp to low on gas stove so the top will set.
Let me know if u want a more detail video. I can pm u how I cook it. Make sure temperature is only medium or low.
Detail on omelet w cheese

https://youtu.be/6KbfCvnUM2I

Fish on stainless steel
https://youtu.be/RuCTBGaevx4
Last edited by AnhVu1234 June 15, 2020 at 01:56 AM.

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Jun 12, 2020 7:13 PM
1.4K Comments
Joined Jan 2004
seawolfJun 12, 2020 7:13 PM
1.4K Comments
Quote from AnhVu1234 View quoted comment :
https://youtu.be/Kkt3E95AB_s (hope it let u see it)
This is my youtube video how I fried fish. Egg. Omelet. Pancake. Rice roll (this is usually only done on nonstick because it's very sticky).
Make sure to warm up the oil. Food should not be cold or pan temperature will drop. After u drop fish in, u need to let it cook a bit. It will RELEASE itself after it's done cooking (when u first add food, it will stick, do not move it, let it cook, when done cooking food should come off the pan). For pancake and egg, after dropping egg into pan, I lower temp to low on gas stove so the top will set.
Let me know if u want a more detail video. I can pm u how I cook it. Make sure temperature is only medium or low.
Thanks. It's obviously I'm doing something wrong. Smilie
Last edited by seawolf June 12, 2020 at 12:16 PM.

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