This sale happens regularly and the questions tend to repeat themselves, so check out the
All-Clad Sale Pots & Pans Advice sticky thread over on the product forums.
You'll find answers to common questions about this sale, about the different All-Clad lines, and more.
expirediconian | Staff posted Nov 21, 2023 07:06 PM
Item 1 of 2
Item 1 of 2
expirediconian | Staff posted Nov 21, 2023 07:06 PM
All-Clad Factory Seconds: 4-Qt BD5 Sauce Pan $81, 8-Qt Stockpot
+ Free Shipping & More$90
$350
74% offHome and Cook Sales
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So as a reminder I created the All-Clad Sale Pots & Pans Advice sticky thread over on the SD product forums.
You'll find answers to every common question that gets asked about this sale, and about the different All-Clad lines, and more. If you have any suggestions to improve it, please jump in!
Also FYI for this sale, note that the steamer insert is in stock [homeandcooksales.com], and at $36 after coupon, is at a very good price. This item hasn't been available at the outlet in a long time and I highly recommend it as an accessory for your 3 quart sauce pan.
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I don't think All-Clad makes a non-clad 8 quart stock pot.
The retail price listed is $350, and that's the retail price of the D3 stockpot [all-clad.com].
So I think it's safe to say that this is D3 clad cookware.
PS this is a great all-purpose size for pasta and blanching and big soups. You can use it for braising and stovetop-to-oven dishes as well, but it's not a replacement for a cast iron dutch oven. If you're only going to get all-purpose pot of this size, I'd get a 7 quart enamel-coated cast iron dutch oven from Le Creuset or Staub. But if you have room for both, even better.
Will a Staub or Le Creuset last as long as uncoated Lodge cast iron? I think not. You can mess up a Lodge cast iron with acids or rust, but it's often recoverable. If you mess up enamel coating, it's permanent damage.
So it depends on what you're using it for, and you're willingness to care for it. The Lodge requires seasoning, and careful drying after each use, and I wouldn't cook anything acidic in it, which can be limiting. The enamel-coated cast iron pan has no limitations and requires no special care, as long as you don't abuse it (my newer ones have stayed as pristine as new).
I don't particularly enjoy caring for raw cast iron, but I use that old "damaged" Le Creuset today for baking small loaves of bread, and I have a big oval cast iron chicken fryer that I use for baking big boules, and a heavy Lodge cast iron skillet that I use for some high-heat searing and baked desserts. For soups, braised dishes, frying, and stovetop-to oven dishes, I usually reach for enameled cast iron. My 7-quart Staub is one of my most-used pots.
Same thing with buying anything from Le Creuset that isn't enameled cast iron. There's no point.
I have some 'Emerilware' stuff from years ago that All-Clad produced - non-stick, and it gets used heavily. One pan is starting to not work so well, but I think it was made better then than the current stuff.
I wouldn't buy non-stick from All-Clad unless you get a helluva deal, and I certainly wouldn't pay retail (but that goes for ANY cookware). I'm quite happy with what I've purchased over the years at the physical factory 2nds sale in Washington, PA, and it gets used heavily. I've never had a bad experience cooking with any of it, and the 4 qt 'weeknight' pan is probably the most used pan we've got.
Just my 2 cents.
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