Nice pan
I've only had this pan for about a week now, but so far it's been just what I needed. I've used to to warm cream and, along with a metal Amco mixing bowl, serve as a double boiler, where I prefer a pan taller than it is wide, and it's worked just fine. I don't think the appearance is as attractive as the stainless or even the LTD lines, but it's not bad, really. Performance matters more, anyway. Plus, I found this pan mis-marked at Dillard's for a mere $23.75, so I wasn't going to pass it up just because it isn't shiny on the outside. A pan of this size and shape is very handy to have, and I would buy this one again without hesitation...even though I personally would rather have the stainless, mainly because I wonder how well the exterior ... Read More
GREAT PURCHASE
It was a gift and the person who received it loved the merchandise. It was something she was looking to urchase for a long time.
What a deal!
Item was in perfect condition except for one cosmetic fault, but for the price, who cares!
Amazing performance at a better price
If you are a serious cook who wants serious quality cookware, then All Clad is a great option. If you are not 100 percent familiar with All Clad, here is a brief description of what you can expect from them...All of their lines have a full aluminum core (which provides excellent heat retention and distribution) and stainless steel interiors (which offer an easy to use, non reactive cooking surface). It is the best of both worlds combined in one piece of cookware. The difference between the various lines of All Clad is simply the exterior surface...stainless steel (obviously their Stainless line), anodized aluminum (the LTD line), Copper (Copper Chef line), Stainless with an added layer of copper in the core (Copper Core), and brushed aluminum (the ... Read More
Excellent construction for it's purpose. Buy It.
I chose to try the Master Chef 2 construction because it is the line used in the Food Network's 'Iron Chef America' kitchens, and I wanted something to replace both a very old, very thin stainless steel pot and a newer, but very, very heavy Calphalon anodized aluminum pot. As with everything else I have gotten from the Master Chef 2 line, this piece does a better job than anything of the same size and shape which I have replaced. I have both the 2 quart saucepan and saucier, and find that I really need both. The saucepan is superior for straight cooking, as when making rice or blanching small vegetables, but the saucier is superior for, you guessed it, making sauces, risottos, oatmeal, and anything else which requires constant stirring. And, you often ... Read More
