All-Clad is the best.
Look at most of the cooking shows and they use All-Clad. Emerel's pans are made by All-Clad but they are not the superior quality. With induction cooking taking over the market, you'll be set and not have to buy cookware for it. I own this size pan but not with the helper loop. If I had it to do over I would make sure I had the helper loop on all my pans and skillets too.
All-Clad Stainless 3-quart sauce pan rocks!
All clad is the best cookware hands down! Most of my pieces are all clad. It's far superior in lasting quality and heat conducting ability. It might be too heavy for the very young, very old or weak to lift. I love this pan! It's a great size for many things! I highly recommend!
This thing is EXACTLY 4 quarts
This thing is great. Be careful though. This thing is cold rolled. That means that the steel isn't quenched and tempered after it's been made into a saucepan as my understanding of cold rolling. And you can't temper this thing anyway since it's mostly solid aluminum bonded to stainless steel. I'm sure the two metals would just come apart due to their different rates of expansion.
I dropped in the sink a week after I got it and now there are two dents in them. They drive me crazy, but what are you going to do. I'm pretty sure All-Clad's lifetime warranty doesn't cover accidental abuse.
Beware. This saucepan is EXACTLY 4 quarts. I measured. Exactly 16 cups of water. That means that you'll never actually be ... Read More
Attractive, Heats Evenly, and the Loop Handle Is Indispensable.
I owned a 3 ½-quart Calphalon Anodized Aluminum saucepan for about 12 years and had to get rid of it, because acidic foods had eaten away at the anodized surface, exposing shiny, softer aluminum underneath. So aluminum was getting in my food. I replaced that pot with the All-Clad 4-quart, because America's Test Kitchen rated the Calphalon Anodized and the All-Clad Stainless saucepans equally highly in heating up quickly and sautéing evenly without burning. The All-Clad has an aluminum core between layers of steel to distribute heat evenly. The exterior layer is magnetic stainless. The interior of the pot is 18/10 stainless.
This All-Clad pot doesn't impress me as being as indestructible as the Calphalon, and it isn't as heavy. ... Read More
What's not to like about All Clad pans...
I bought this pan with the double boiler insert and find it a wonderful utensil for cooking. I like to keep cooked rice in the refrigerator for making stir fried rice. This pan with it's tight fitting lid allows me to make 4-5 cups at once. Cold rice works best in stir fry, so it's nice to be able to make the rice ahead on the weekend and have it chilled and on hand during the week. I plan to use the double boiler to make custard and for once not overflow on the burner. Be aware however, that All Clad has four different finishes and the finish on this pan is shiny.
