All-Clad Copper-Core Saute Pans

Ever since receiving one as a gift, this piece has been the pride and joy of my cookware collection.Having a thick interior layer of copper, the pot is quite heavy, and conducts heat more evenly than the calphalon pan I used to use.The extra money for the copper core is definitely worth it.If I had the money, I'd stock my entire kitchen with this line.

I never worry about things sticking to the bottom of the pot.The trick is to heat the pan on low to medium-low heat for a few minutes before putting oil in the pot, and then letting the oil heat for a few minutes until it begins to smoke.

Stainless steel is much easier to clean than either hard-anodized aluminum or copper.Getting it clean enough to use is a breeze, although personally, I insist on scrouring it until it shines like new simply because I like this pot so much.

Oh, and if you regularly cook for more than 1-2 people, you'll need a bigger version of this pot.I rarely do, and even so, I find this pot to be a little bit on the small side.

I think I'm a little crazy for buying this. I just had to find out if the copper-core was really better than an aluminum one. It is, but not by that much. You can buy a pan from Cuisinart's Multiclad series that will do the same thing almost as well for a much cheaper price.

That being said, this thing is very well designed. The rolled-lip is useful for pouring. The radius of curvature where the bottom meets the sides is large enough to allow for utensils to easily get in there (a problem with most pans). The handle stays cool and is well designed. Overall, this is the best 2-quart saute pan money can buy. Is it worth it? That's up to you.

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I own the 3 quart version of this pan, which measures almost 11" across and has plenty of room for meals for 2-4 people.I also own the 10" Copper Core frying pan, which gets more use than this pan because it's lighter, browns a little better, and the sloping sides make the food easier to handle in the pan.This saute pan does an admirable job of browning, though, and the high sides are essential for foods that will finish their cooking in liquid.If you can only afford one pan from the Copper Core line, I'd suggest this one over the frying pan, because it's more versatile.I've found that the space available in the 3-quart saute is roughly equivalent to an All-Clad 12" frying pan, plus it comes with a lid, making this a great option for those just starting out with Copper Core.

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This is a great pan, one of the best i've ever used. It heats evenly, it is very responsive, and is easy to clean. However on amazon the 4 quart is $355, while at Williams-Sonoma it is $280 and comes with a splatter screen.

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Been cooking seriously (some restaraunt, some very large large extended family) for 40+ years. I have good old cast iron, Bourgeat Jaques Pepin in very heavy copper with indestructable stainless linings and cast iron handles (20 years plusmy benchmark.)I have Cuisinart from the old days (10" griddle with !/8 copper in base et al.), and old Demeyere with true (coarse) stick resistant (not as stick resistant as Teflon, but its lasted 15 years,), new Demeyere premium level non-stick (shows scratches already), and various Spring Bros, Paderno, Mauviel, All-Clad Excalibur, etc. Jerks quickly destroyed my enameled cast iron,

I don't think present non-stick is conscionable: Cooks Illustated top-rated a pan that lasted about 50 usesgive me a break.Useful magazine but think what's his name with the bow tie is ultimate pretentious fop.

This Allclad line is the equal of Bourgeat, which doesn't have this size (would probably cost $900) Love it and this pan finally filled my need for a 12" saute.

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