All-clad copper core 6 quart saute pan

15 years ago

Greetings, enthusiastic cookware people.

I've enjoyed reading the cookware discussions (thank you for so much useful information!) and have finally decided to upgrade my collection of nefarius and nasty cheap pots and pans. We have many mouths to feed, and the All-clad 6 quart saute pan looks like a wonderful monster of a pan. Question: would I notice any difference between the stainless steel sautier and the copper-core stainless steel sautier?

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Comments (8)

Joe Blowe
15 years ago
"Question: would I notice any difference between the stainless steel sautier and the copper-core stainless steel sautier?"

Probably not. From this site (important for you to read all of it):

Copper with an Interior and Exterior Lining of Stainless Steel
- Otherwise similar to Copper with an Interior Lining of Stainless Steel, but the copper is fully clad in stainless steel.
- Due to manufacturing considerations, the copper layer in fully clad cookware is often significantly thinner than the copper layer on comparable interior-lined cookware. This can negatively impact both evenness of heat and heat capacity.[...]

Aluminum with an Interior and Exterior Lining of Stainless Steel
- This design, with an interior thermal layer completely surrounded by other metals on the inside and the outside is often called Ã¢ÂÂfully clad.Ã¢ÂÂ
- Otherwise similar to Aluminum with an Interior Lining of Stainless Steel, with the addition of an exterior layer of stainless steel.
- Due to manufacturing considerations, the aluminum layer in fully clad cookware is often significantly thinner than the aluminum layer on comparable interior-lined cookware. This can negatively impact both evenness of heat and heat capacity.[...]

If you read through the entire article and the accompanying FAQ, you'll see the author prefers All-Clad's MC2 line (aluminum exterior/s.s. interior) over everything else in their range.

And if you go that route, you'll find much cheaper brands of aluminum exterior/s.s. interior cookware in commercial restaurant supply stores.

Others will weigh in, I'm sure...
eandhl
15 years ago
Two things come to my mind. Copper is heavy. Pick up both pans and see if there is substantial weight difference. Second I believe only the Stainless All Clad is DW safe if that is an issue for you. I have the the 3 1/2 qt SS AC saute and love it.
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Mary, I'm very happy with my 11" cuprinox style fry pan. But like you, I've spent time reading all the cookware articles. If there is one pan in your arsenal that you want to be thick and heavy, it would be the frying pan, (at least for some cooking). I think the Demeyere Atlantis skillet would be a great choice because it is lighter,(than copper or iron) but still thick and would never warp at high heat-thanks to the stainless. Good cookware will sometimes make up for a less than perfect heat source. I have a powerful gas range with nice big star shaped burners, so I don't really need the thickest pan. But if you were to sear a steak with a weak burner, you would like a nice thick pan to hold more heat - once you preheat it. Otherwise, the meat would 'suck' the heat out of the thiner pan, before the burner could catch up and supply enough heat to get it hot again. I remember you saying you weren't sure on what you were cooking with, but wanted a good fry pan that's not too heavy. I think the Demeyere would be a good choice, I don't own it but I've seen the fry pan and it looks good.- should be easy to clean and is induction capable. I like the inside silvernox finish as well. Price is tough to swallow, but I saw one on sale that was the floor sample at a Sur La Table store...- so if you look long enough? What do I think about the All Clad copper core stuff? It is bomb proof, and I'm really impressed with it. It's not induction capable, and it's not particularly light (because of the copper). Total thickness at the edge, even with all those plies is not very thick. My guess is that the Demeyere Atlantis would do better as a fry pan, even without the copper, because the aluminum is so thick, - while remaining fairly light. Sure copper heats a little faster.. but the race isn't always won by the fastest and fry pans are one item that thickness and therefore heat capacity is just as important.
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I just bought the jc pennys cooks brand 13pc set(tri ply stainless not copper) a month ago and I couldnt be happier.I coudlnt afford the all clad and this is my first experience cooking with stainless.I read good reviews on the cooks and luckily it was on sale at pennys for 149.00. After reading reviews about stainelss sticking and hard clean up I was a bit apprehensive but let me tell you the cooks cookware cleans up like a dream, seriously. I dont cook on high heat, usually setting 7 is as high as Ive cooked with it but clean up is a breeze.I use bar keepers friend and they come out like brand new.I am amazed at frying my eggs, a light spray of cooking oil and I can flip the eggs in the pan, then slide them off on a plate..no mess whatsoever...bacon wasnt a problem either.I like the weight of the pieces,not too heavy but not too thin either.The "new" revereware I think is thinner than the old revereware but this cooks is still heavier than the old revereware. They feel well made and the stainless interior is smooth not rough turned like a philippe richard fryer pan I bought which is rough and turned dull inside after I used bar keepers friend on it.This set of cooks is a big step up for me since I cant afford much, but Im very pleased and happy with my purchase.If the copper set is as nice as the stainless you will be happy.
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Close, but the distinctions are a bit different than that. In both lines, certain pieces have disk bottoms; these are the pieces such as saute pans and saucepans that don't really benefit from straight-gauge construction. (Indeed, conducting heat up the side is quite possibly a bad thing, not a good thing, in pans with vertical sides.) In these pieces, Atlantis uses copper-disk construction, and Apollo uses aluminum disks. In addition, Atlantis uses full-diameter disks, which prevents hot spots in the corners. In other pieces, like rounded sautueses and frying pans, both lines use clad aluminum construction that is very similar to All Clad's, expect that they use thicker aluminum. The lines also differ in the handles. Apollo has loop handles that are formed from SS bar stock, and long handles that are made from rolled SS sheet stock. Atlantis has cast SS handles, that are very attractive in design. Both lines feature the Silvinox surface treatment of the SS, which makes it harder and more chemically-resistant than normal 18/10 stainless.
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I am not enthused with my All Clad copper core fry pans. The only "fry" pan I like in the line is a chefs pan with sloped sides. I can saute veggies in there without the oil problem you describe, but do have the issue you are having with the regular fry pans.I've pretty much stopped using the All Clad fry pans with the exception of my small one I think that one is around 8 inches. I also have a collection of the All Clad sauce pans in the copper core lin,e and do use them at times for boiling and simmering veggies. Over all I much prefer my Lodge cast iron fry pans and have found I'm using the Le Creuset small dutch ovens for simmering veggies now. Just not liking the expensive stainless for most of my cooking now. The metal seems softer and not as nice as the older All Clad that I passed on to my daughter. I do like the All Clad stock pots, though there may be better less expensive USA stockpots to be had.
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peter-a
Original Author
15 years ago
Thanks for your comments. That egullet forum reference makes wonderful reading about cookware materials and fabrication options.

I've decided to go with the All-Clad stainless-aluminium-stainless option, since the copper sandwich is much more expensive yet appears to offer little extra benefit.

Bought my first sauce-pan (3.5 quart) and am delighted so far. It cooks evenly, without scorching! It cleans up with just a pre-soak then a gentle wipe! I have ordered the 3-quart saute pan next, and expect it to arrive next week. I'm just itching to play with it. If I like this one, then I'll order the big 6-quart saute pan.

This journey of upgrading our cookware is great fun! I'd just like to express appreciation for all the knowledgable contributors in this forum.
solarpowered
15 years ago
You might want to take a look at the Demeyere Atlantis line, as well. You may find that you like those even better than the All Clad! (They don't have a 6 qt. saute pan, though--4.2 qt. (11") is the biggest saute pan in that line.)
breezy_2
15 years ago
FWIW, I have converted to almost exclusively Copper Core (except for cast iron stuff which can never be replaced ever and a few other things) and find it absolutely fabulous. It disburses heat VERY evenly, and cooks better and more evenly than anythng I have used to date.
eandhl
15 years ago
peter-a, enjoy your new cookware pieces.
sleepyhollow
15 years ago
For real copper cookware that achieves the benefits of copper you should look at Falk Culinaire. For those cooking situations that demand copper cookware (ie thermal response), think sauce making and confections, the All Clad will not measure up. Once you go Falk you never go back!

Here is a link that might be useful: Falk Culinaire
peter-a
Original Author
15 years ago
Hello sleepyhollow:
Those are indeed lovely pans at Falk, but Oh Boy! are they ever expensive! I'll continue to collect my All Clad stainless saucepans, at a third of the price. I quite like All-Clad cookware; it warms up very evenly, and food doesn't stick as much as it did to my nasty cheap pots. The handles are not comfortable though: too small in section. But I will always wonder whether the copper-core would have been dramatically better.

All-clad copper core 6 quart saute pan

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Joe Blowe

eandhl

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peter-a
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All-clad copper core 6 quart saute pan

Comments (8)

Joe Blowe

eandhl

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peter-aOriginal Author

solarpowered

breezy_2

eandhl

sleepyhollow

peter-aOriginal Author

COMPANY

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CONNECT WITH US

peter-a
Original Author

peter-a
Original Author