I'm looking at D3 everyday and I saw a post about the handle burning someone's hand. Just looking if this is a common experience? I'm interested in this model more because it's supposed to be so much lighter. Thanks.
I’m so excited I just found these for $7.99 each and I bought 4 of them. Can’t wait to use them. Any suggestions ?
good morning folks!
so I’ve decided to purchase all new cookware and stumbled across this subreddit, which eventually led me to the factory sales website — thank you to everyone here for all the information and insight.
I’ve now spent almost 2 hours digging through old posts about the “Second Quality” sales on Home and Cook, and I wanted to get some honest opinions from people who have purchased before:
Are the factory seconds truly worth the savings, or would you recommend just buying a brand-new set directly from All-Clad?
The reason I ask is because I have a major soft spot for the brushed finish aesthetic, and it seems like only the D5 line (or Made In) really offers that look. I’ve built out a full setup with a few extras that comes out to around $900 through the sale, but I also don’t want to end up with cookware that has noticeable defects or issues.
From what I’ve gathered, most of the flaws seem cosmetic, but I’d love to hear some real-world experiences before I pull the trigger.
Any help or insight is greatly appreciated.
*Considering* I can’t tell from the pics online… does it have the aluminum layer exposed at the edges like the rest of my D5? Inevitably someone in my family will put them in the dishwasher still.
Had this pan for over a year now and noticed tons of small not just scratches but chip marks all over the pan, some even feelable if you run your fingernail over it. It's stainless steel, but I read all-clad has an aluminum layer underneath, and Im not sure if all those small brighter specks on the pan from the chips is the aluminum layer or just worn down steel.
Scratches Im aware are fine for the most part, but with small little chips all over the pan that you can feel and also caused color loss/potential aluminum layer exposure, is this pan still safe?
The Facebook gods smiled down on me today. Super stoked about this find. Just wanted to share :)
We’re very interested in it, but the website says it’s 3.5” deep while the top negative review on the website it’s only a little over 2” deep. Which one is it?
I recently picked up a new G5 8.5" and 12.5" pan. First time I've ever owned All-Clad. I realized both pan bottoms have a slight convexity to them which results in uneven heat distribution. The first photo is the 12.5" pan completely unused. I have used neither pan on high heat nor have I ran cold water in hot pans.
Finally, heating the pans does not result in them getting any flatter (which was a suggestion given to me). I was wondering if this should be expected or if this is some defect. Thanks!
I am debating having one of the two pans in place of owning both 3qt sauce pan and 3 qt saute pan. The options are 4qt Weeknight pan and 4qt Essential pan, they are somewhat similar except essential is more rounded and taller, weeknight has more cooking surface.
My main reason being, I find 3qt saute pan a tad bit small. I do find 3qt sauce pan useful, but the things I make in 3qt sauce pan can be made in a saucier version of it (like essential or weeknight?) but slightly bigger. Is this a stretch? 3qt sauce pan fit on my smaller induction burner, but essential and weeknight won't.
I do have a universal pan 4.5qt with two handles that I use for things people usually use 12" skillet for. Lots of cooking surface and it's a very useful size. I'm sad this is discontinued.
4.5qt universal pan can be used for food that I would use 3qt saute pan for as well.
Opinions?!
My mom found these at a thrift store near her, and I’m having a bit of a hard time figuring out exactly what she has here. 7.5” and 8.5”…. No d3 or d5 marks on the bottom. Any help appreciated.
I currently own a G5 3qt saute pan that this might replace. I'm not crazy about the performance of that pan vis a vis evenness or heat retention. I have small hobs and this seems significantly thicker than my G5 or Copper Core stuff which I expect might help it retain heat better.
Has anyone here cooked with the older models and can speak to how they perform vs the newer G3 that replaced them?
It’s my first time using this pot. Does anyone know why there’s the white stuff at the bottom? Did I mess it up? How should I get it off?
$5 (with lid!) At the Habitat ReStore. It was really grody but some barkeepers cleaned it up nicely and I’ve been getting even more off every time I use it. I don’t know much about these particular pans, but it’s nice and heavy and has worked well so far! Always love a good thrift score.
So I already have a 3 quart saute and want a fry pan to complement it with. I know all clad always has the 12 inch fry pan with lid on sale for $149, but I read that the French skillets are also an option?
Thanks