Which All-Clad pots and pans to register for?

posted 3 years ago in Gifts and Registries
Post # 3
Member
1068 posts
Bumble bee
  • Wedding: July 2014

@DomesticDiva: 

I’m planning on asking for the Master Chef line (with the aluminum outsides), since the performance is supposedly a little better, the prices are cheaper, and I’m not looking for something that’s display-worthy.  I think my list of all-clad items are…

  • 10″ fry pan
  • 12″ fry pan
  • large-ish saute pan
  • maybe an 8″ nonstick for eggs, since they do warranty their nonstick, and I don’t like to cook eggs on stainless/cast iron

For our stockpots and saucepans, I think I’m going to go with the Tramontina tri-ply, since they get stellar reviews, the heat distribution isn’t quite as important, and they come at a price point that I need on my registry.

We also already have cast-iron, which I’d definitely ask for if you don’t have it already.  I’m undecided on whether or not I’ll put an enameled dutch oven on the registry–I might hold off until our other big ticket items are purchased, since I want to keep the pricey stuff to a minimum.

Post # 5
Member
1068 posts
Bumble bee
  • Wedding: July 2014

@DomesticDiva:  Haha I’m always trying to coerce FI to go play with kitchen stuff at BBB with me!  I’d go with the 10″ and the 12″ all-clad, but that’s just me.  Plus, can you ever really have too many pans?

Post # 7
Member
1068 posts
Bumble bee
  • Wedding: July 2014

@DomesticDiva:  Uh, I had no idea that an asparagus pot existed, and now I kind of want/need one.

Post # 8
Member
3693 posts
Sugar bee
  • Wedding: August 2013

@DomesticDiva:  We registered for the regular stainless All-Clad too.

We got:

covered 3qt saucier pan
covered 1.5qt sauce pan
4qt saute pan with domed lid (this one is a deal at $150 and can double as a frying pan if need be)
11 inch covered French skillet (I notice the price of this has gone way up on BBB since we got it, basically a frying pan with higher sides and a lid)

Not All-Clad, we registered for:

Calphalon Contemporary 2.5qt double boiler (doubles as another saucepan for us, didn’t want to pay the big bucks for an All-Clad double boiler)
Calphalon Tri-Ply roaster
Calphalon stainless 8qt multi pot (didn’t want to spend the big bucks on All-Clad for a stock pot)
Oneida 10 inch non-stick frying pan (for things like eggs)

Post # 11
Member
3693 posts
Sugar bee
  • Wedding: August 2013

@DomesticDiva:  This is embarassing, but it’s really good for……ramen. I also use it to make single servings of pasta or whatever I need to boil.

Post # 13
Member
3941 posts
Honey bee
  • Wedding: June 2014

@DomesticDiva:   Williams Sonoma sells All-Clad – I was just on their web site and they offer a registry.  I love my All-Clad!!

Post # 14
Member
1619 posts
Bumble bee

I use my Dutch Oven, 10″ skillet, 10″ frying pan, and 3 quart sauce pan the most.  I would for sure get something deep enough and with a lid that you can use it as a Dutch Oven. 

Post # 15
Member
241 posts
Helper bee
  • Wedding: August 2013

I also registered for and received the All Clad MasterChef line.  They are seriously awesome.  Make sure you remember to get just one non-stick pan for things like eggs that are impossible to do in stainless.

And Le Creuset for bakeware and Calphalon for a heavy-duty cast iron griddle pan.

Good tools are important – I can already tell a major difference in how my food is turning out.

Post # 16
Member
168 posts
Blushing bee
  • Wedding: November 2013

We based our selections on advice from Cook’s Illustrated. 12″ fry pan, 2qt and 4qt sauce pans. That’s it from All Clad. (We’re also registered for a Le Creuset dutch oven and a 12″ cast iron skillet.)

I already have a saute pan, and I don’t want to upgrade it because almost everything I use a saute pan for is better off in either a fry pan (searing, sauteeing, etc.) or a dutch oven (braising, making stews). I don’t have a large fry pan and constantly wish I had one. I just have a 10″ non-stick and an 8″ stainless (basically useless). I have to use my griddle when I need more surface area than the saute pan. I don’t know why you’d need a 10″ and a 12″ fry pan, though. I’d get a 12″ stainless and a 10″ non-stick for omelettes.

I don’t see the point in having 2qt and a 3qt saucepan since they’re so close in size. Definitely don’t get anything smaller than 2qt… waste of money unless you cook a lot of small portions of rice. An expensive stock pot is also a waste of money.

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