All-Clad Copper Core 5-Ply Stainless Steel Sauce Pan 3 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

I upgraded from a cheaper stainless steel saucepan that struggled to heat quickly, and the difference is night and day. I chose this saucepan because I already own another piece from this line and have been impressed with its quality and performance. It heats up rapidly and distributes heat evenly, thanks to its copper core, making it perfect for everything from boiling water to simmering delicate sauces. The dual handles are a practical touch, providing a secure grip and balance of weight distribution when lifting a full pot of soup or sauce, and the flared edges ensure drip-free pouring. The craftsmanship and performance are exactly what I expect from a premium piece of cookware, and it’s a stylish match for the rest of my collection.

Had a problem and All Clad honored their warranty. Inside the center of the pot developed a slight bulge. I contacted and received and prepaid mailing label. It took over a month but they sent me a new pan. Very happy with the multiple pans I have. They are beautiful and cook very evenly. Best I ever used or owned. Thanks.

I have explored a bunch of cookware types, ranging from non stick, enameled cast iron, cast iron, stainless, copper… etc.. I have an All-clad copper core sauce pan and I have to say this is the best balance between high performance (even heating with no hotspots, which is a must for sauce pans so you don’t scorch your sauce) and ease of maintenance. There is something special about all-clad stainless steal that makes them MUCH easier to clean than any other stainless steel pans/stainless steel-lined pans for some reason. Cleaning up after cooking rice is a breeze, and as long as you keep the heat between medium and low, you won’t burn your food because of how even this sauce pan heats up (cooking on high heat is a no no for stainless steel anyways as it scorches the food and overheating can cause it to discolor). However, I must say that this pan is HEAVY for its size, because copper is dense. The pan won’t heat as evenly or as quickly as a good-old copper pan lined with tin/stainless steel, but you don’t really notice the difference and this pan is just so much easier to maintain. The only competitor to these, I would say, is the copper ceur line by Falk which basically has the same idea of sandwiching copper between stainless steel, but those don’t clean as nicely and are way more expensive.

I retired several years ago and took over the cooking from my wife and, although I have no formal training, I just love to cook. I “inherited” a set of anodized Calphalon pans and other odd pans in use for several years. The inside surfaces of these pans were fairly well scratched and I was concerned about their continued use.I did research and decided on the All-Clad Stainless Steel Copper Core 5-Ply Bonded 10” fry pan, the 2 and 4 qt sauce pans and the 5 qt saute pan as replacements. I already owned a 12” SS steel fry pan and 10” SS saute pan by other manufacturers so I was familiar with SS use and cleanup however in the back of my mind I still had concerns about cleanup of All Clad.The pans are beautiful to behold (not that it matters), are of extremely good quality and are moderate in weight, not heavy. The handles seemed a little odd to hold at first but now I do not even notice it. In fact there is a small protrusion on the underside of the handle that fits very nicely for the forefinger, giving tactile feed on hand position on the handle and stopping it from slipping to close to the heat. I have used the new All Clad pans daily since their arrival on a gas stove. They do heat faster and more evenly then the old set. Once cooking, transmission of heat changes are almost instantaneous.As far as cleanup, what concerns I may have had were unfounded. Cleanup has been a snap, even my wife mentioned how easy they are to clean. The 2 qt sauce pan I use to cook chai every morning has less scorched milk residue and cleans up easier than the previous anodized pan I was using. I was also a little concerned about cooking rice in the 4 qt but again, the rice comes out great and no cleanup problem.I think the biggest issue one may have with the Copper Core level is the price as there is a premium. I took the long view. I will have these probably for the balance of my cooking days. After that, they will probably by handed down to my children. Yes, they are that good in my mind. So I see many years of service ahead for them and I couldn’t see cutting corners on price and maybe not be as happy as I am with these.One plus was the ability to place all pans in the oven to 500+ degrees, not something I could do with the older pans. Another factor that swayed me to All Clad versus other manufacturers is that they are made in the US. I would definitely buy these again.