Serious Eats / Russell Kilgore
When it comes to stainless steel cookware, All-Clad is often tough to beat in terms of performance and durability. For years, Serious Eats staffers have used their products in the test kitchen and at home and recommended them in many reviews, which we’ve rounded up below. With their gleaming, polished stainless steel exteriors and price tags that skew higher, they are on the more luxe end of the spectrum. But many of their products are an investment that, with the right TLC, should last practically forever—and their cookware and bakeware come with a lifetime warranty.
For an All-Clad pan, this nonstick skillet is relatively affordable at $60. We loved the large cooking surface thanks to its less-sloped sides (compared to other models) and it handled over-easy eggs, omelets, and crepes with ease. Plus, it was durable—standing up well to scratch tests from steel wool and a metal spatula.
Maximum oven temperature: 500°FCooking surface diameter: 8 3/4 inchesWeight: 2 pounds, 10 ouncesInduction compatible: YesCare instructions: Hand-washPrice at time of publish: $57Serious Eats / Donna Currie
In our tests, this saucepan cooked evenly, was responsive to heat, and was easy to clean thanks to its wider bowl. While we liked the handle’s indented profile, making it more secure to hold, it was less comfortable to hold than others, and the lid became too hot to handle at times.
Capacity: 3 quartsMaximum oven temperature: 600°FInduction compatible: YesCare instructions: Hand-washing recommendedPrice at time of publish: $120Serious Eats / Russell Kilgore
When we tested small saucepans, we found, unsurprisingly, that the half-size version of All-Clad’s D3 3-quart saucepan performed just as well. The flared lip made pouring a (mostly) drip-free experience, the indented handle provided leverage and control, and the three layers of cladding helped it to heat evenly—about as well as some 5-ply models.
Capacity: 1.5 quartsOven-safe temperature: Up to 600°FInduction compatible: YesCare instructions: Hand-wash recommendedPrice at time of publish: $155Serious Eats / Ashlee Redger
With the widest cooking surface of all the pans we tested (a feature that means less crowding and more browning), this was one of our favorite sauté pans to cook with thanks to its quick heat-up time and even heat distribution. It was one of only a handful of pans that were able to preserve their hot temperature when food was added. We also loved its long, balanced handle, making it easy to wield and leverage.
Weight (with lid on): 4.5 pounds Induction compatible: Yes Oven-safe temperature: Up to 600°F Care instructions: recommend hand-washPrice at time of publish: $180Serious Eats / Jesse Raub
This stockpot has sturdy, comfortable handles and the tightest-fitting lid of the bunch we tested, not to mention its flared lip made pouring a breeze. Being fully clad all over, unlike some others that are only clad on the bottom, it excelled in our handling and browning mirepoix tests but did lag behind significantly when boiling water compared to the other models. And at $400, it was about double the price as our top pick.
Capacity: 12 quartsInduction compatible: YesCare instructions: Dishwasher-safePrice at time of publish: $400Serious Eats / Vicky Wasik
This model not only mashed pounds of boiled potatoes the fastest in our test, but it also produced the smoothest, fluffiest spuds. The ergonomic, rounded handle made it comfortable to hold, even after a lot of mashing motion. But, of course, it was the priciest model at $48.
Materials: Stainless steelHandle length: 5.25 inchesCare instructions: Dishwasher-safePrice at time of publish: $48Serious Eats / Taylor Murray
We loved this model for its slim profile and its deep fryer basket that cooked food evenly to a golden brown. Though the temperature on the “oil ready” gauge was often different from the actual temperature (this happened with every model) it was a pro at coming back up to temperature after food was added. Its real boon, though, is the automatic draining function. With the turn of a knob, it drains and filters the oil into a hard plastic container so it’s ready to use again when you need it. It’s safe, keeping hot oil away from your hands, and its straightforward control panel makes it simple to use.
Temperature settings: 300°F to 385°FWeight: 16.5 poundsPrice at time of publish: $210Serious Eats / Russell Kilgore
If you are a die-hard waffle fan and have a penchant for Belgian-style waffles, this is the model for you. In our tests, it created evenly browned waffles that were crispy on the outside, fluffy on the inside and had extra-deep divots for maximum butter and syrup capacity. It can make two waffles at a time in under four minutes (with no need to flip) and requires just two minutes to reheat. Plus, we loved its sturdy, compact frame and attachable drip tray that helped avoid mess. There is also a four-waffle option available.
Material: Stainless steelWeight: 9.9 poundsPrice at time of publish: $200Serious Eats / Vicky Wasik
In our tests for the best stainless steel skillet, the All-Clad D3 model performed just as well as the winner from Made In. The All-Clad was simply more expensive—however, it can often be found at a discount online. This pan conducts heat evenly and responds quickly to changes in stovetop temperature.
Base diameter: 12 inches Oven-safe temperature: Up to 600°FInduction compatible: YesCare instructions: Hand-washing recommendedPrice at time of publish: $130Serious Eats / Vicky Wasik
From our review of cookware sets: “If you’re going to ditch all your old, mismatched, dinged-up pans, you may as well invest in a set you’ll never have to replace.”
The 3-quart saucepan and the sauté pan from this set have both been individually recommended by Serious Eats (and appear in this post), but in our test of the whole set, every piece performed beautifully. It is about $700, but as we’ve belabored in this post, these pieces heat and cook evenly, respond quickly to temperature changes, and are sturdily built, durable, and long-lasting. Here’s an example of their longevity: One of our testers is still using a 15-year-old skillet that looks almost identical to one that’s straight out of the box.
Number of pieces: 10What’s included: 8- and 10-inch fry pans, 2-quart saucepan with lid, 3-quart sauté pan with lid, 3-quart saucepan with lid, 8-quart stockpot with lidInduction compatible: YesCare instructions: Hand-washing recommendedPrice at time of publish: $698Serious Eats / Russell Kilgore
In our tests, this immersion blender was powerful and efficient, pulverizing celery into a creamy soup, whipping up a perfectly smooth bean puree in just 14 seconds, and crushing a glass full of ice to a fine, uniform consistency in 20 seconds. It produced results almost like a countertop blender, which is what we want! Two negatives: The head isn’t dishwasher safe (though we don’t recommend dishwashing anything sharp) and it doesn’t come with any attachments.
Weight: 2.5 poundsSpeeds: Variable speed dialAccessories: NonePrice at time of publish: $120Serious Eats / Emily Dryden
To be fair, this was the only cordless model we tested. But for a cordless model, it was surprisingly powerful (though it isn’t as powerful as All-Clad’s corded immersion blender). It performed very well in our tests, keeping up and even outperforming many corded options. We loved the safety lock, too.
Weight: 2.5 poundsSpeeds: 5Accessories: NonePrice at time of publish: $214Serious Eats / Emily Dryden
This (admittedly pricey) set of bowls from All-Clad stood out in our tests for three things: their handles, slightly curved rims, and sturdy construction. The handles and rims made it easy to pour out vinaigrettes and scrape out whipped cream with no drips or dribbles. And forget dings and dents—these bowls suffered no damage when we dropped them on the floor multiple times. While they are $99 for a set of three, we think these will last a lifetime.
Bowls in a set: 3Bowl capacities: 1.5, 3, and 5 quartsMaterials: Stainless steelCare: Dishwasher-safe; hand washing is recommendedPrice at time of publish: $99Serious Eats / Grace Kelly
How do you clean All-Clad pans?
All-Clad recommends allowing their cookware to cool before washing with a sponge and dish soap and avoiding oven cleaners, steel wool, steel scouring pads, or cleaners containing bleach or peroxide, which can damage the pan.
For discoloration, like blue or rainbow coloring, the brand recommends wiping the cookware with white vinegar. For stuck-on food, burnt oil spots, and other stubborn stains, a non-abrasive, non-chlorine cleanser, like Bar Keeper’s Friend, is recommended.
Can All-Clad go in the oven?
All-Clad’s stainless steel cookware is oven- and broiler-safe up to 600°F, but the company does warn that exposure to temperatures over 500°F for extended periods can cause stainless steel to change color.
For All-Clad’s stainless steel cookware with nonstick coating on the inside, as well as their hard anodized nonstick cookware, pots and pans are oven-safe up to 500°F and lids are oven-safe up to 350°F. They recommend avoiding using this type of cookware under the broiler.
You can find more information on cast iron and copper cookware on their site.
Is All-Clad dishwasher-safe?
So, the answer is a tricky one. Yes, stainless steel is generally okay to go into the dishwasher, but over time, humidity and dishwasher detergents can corrode the surface. Some of their stainless steel products claim to be dishwasher-safe, while others direct users to hand-wash only. Though some of their nonstick products are *safe* to go into the dishwasher, even then, the company still recommends hand washing to preserve the nonstick quality over time. It’s always best to check the individual product’s page for cleaning and care instructions.
In 2022, All-Clad settled a class action lawsuit with customers who alleged that certain “dishwasher-safe” products developed sharp edges when cleaned in a dishwasher, which might be why most of their stainless steel products have a hand-wash-only recommendation.
Is All-Clad worth it?
All-Clad makes its pitch on price like so: We may be more expensive than other brands, but you’re investing in cookware that, with proper care and use, should last a lifetime. And without a doubt, most of All-Clad’s lineup is durable and practical. As you can see above, we’ve recommended their pots, pans, and other products in several tests.
That being said, there are other cookware brands that perform comparatively, which was evidenced in this side-by-side comparison of All-Clad and Tramontina. In this test, J. Kenji López-Alt found that, for a stainless steel skillet, All-Clad just barely edged out Tramontina in terms of performance, but doubted whether it was worth paying three times the price ($130 vs. $47 at the time of that story).
Where is All-Clad made?
Some of their products say they are “bonded, engineered and assembled in Canonsburg, PA,” some say they are “bonded, engineered, assembled in USA”—and still others are made in China.
In general, it seems that most of their stainless steel offerings like pots, pans, and bakeware are made in the United States, while other products like tools, electrics, or cookware of other materials are made in China.
Is All-Clad compatible with induction?
All-Clad cookware is compatible with induction stovetops.