- 7-quart French oven for baking and braising; includes rack
- Three-ply: stainless-steel layers sandwich pure aluminum core for even heating
- Comfortable lid and stay-cool loop handles riveted for strength
- Dishwasher safe, but hand washing recommended
- Lifetime warranty against defects
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Product Details
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Product Description
Amazon.com Review
The bestseller among All-Clad's renowned cookware collections, the Stainless line provides serious and professional cooks with all the virtues that make All-Clad's worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel lies a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is 18/10 stainless steel, highly polished so it's stick- as well as stain- and corrosion-resistant. The exterior is gleaming, magnetic stainless steel that works on induction as well as conventional stovetops and, with care, will remain beautiful during this cookware's lifetime warranty against defects--and beyond.
This 7-quart French oven makes clear why All-Clad's Stainless is so popular. Accompanied by a removable stainless-steel rack, the oven measures 15 inches long by 11 inches wide. The rack raises food 3/4 of an inch above the oven's bottom, so heat can circulate and the food doesn't boil in its own juices. Without the rack, the oven is ideal for braising on the stovetop or in the oven. Because the aluminum core extends up the sides, foods cook uniformly, even though the oven is 3-3/4 inches deep. And because the interior is nonreactive, tomatoes and other acidic foods won't taste metallic. Its lid and stay-cool loop handles are riveted for strength and won't be harmed by an oven's highest heat. Although Stainless cookware is dishwasher-safe, hand washing is recommended. --Fred Brack
Product Description
This larger, heavier version of the traditional Dutch Oven, cooks Moussaka, stews, pot roasts, or any one-pot meals that require long cooking times. You have the option of browning on the stovetop and roasting or simmering to follow.
Customer Reviews
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Most Helpful Customer Reviews
20 of 25 people found the following review helpful:
3.0 out of 5 stars
Why is this All-Clad "French Oven"?,
By Clare Pawling (Denver, Colorado) - See all my reviews
This review is from: All-Clad Stainless French Oven (Kitchen)
Because I am an All-Clad fan, and I own and use more All-Clad pieces than I really can afford, I feel like a traitor as I begin to write this. I wish I could return-for-refund my copy of this very pricey All-Clad "French Oven" (not purchased from amazon.com). For my needs, my two Le Creuset oval ovens and one Le Creuset round "buffet casserole" do the (French / Dutch) "oven" thing better, cheaper, and more beautifully. Cast iron, although not as physically tough as stainless steel, really does hold the heat much better, plus it works with induction, just in case you have induction (I do not) and you need to use the "oven" on the stove-top; this All-Clad oven bottom is non-magnetic. Le Creuset uses cast iron for the cover as well as for the bottom, unlike this All-Clad piece, which has the plain stainless steel (non-clad) cover, which I think compromises the "oven" concept of all-encompassing uniform heat. My All-Clad oven's wire rack (a plus over Le Creuset, which has none) is totally flat, and it hugs the rounded contours so snugly that the little bent-wire legs do not even touch the bottom of the pan, so the rack is not totally stable. A bed of mirepoix or potatos or such vegetables would perform better than this rack unless you are going for enclosed dry roasting of poultry, which really needs a non-flat rack, one that can hold the bird in the desired position. This oven's bottom pan is too deep to double as a roasting pan unless you can find a V-rack that will properly fit this pan. Also without its cover, the pan likely could be used for baking lasagna, but I think that the top of the food would be too far below the top of the pan for proper browning. Now, it is just barely possible that I somehow am not getting the point of this All-Clad "French Oven". (I understand All-Clad's attractive "Dutch Oven" OK, but cast iron really is the more appropriate material for the task.) In any case, I am hoping that someone from All-Clad will read this, take pity on me, and wave their magic wand, absolving me of my treachery, and take back their piece so that I then can put that money into other All-Clad items that I (really, truly do) need.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Versatile,
By Zulu King (Louisiana) - See all my reviews
This review is from: All-Clad Stainless French Oven (Kitchen)
Not only is this an excellent roaster, it also works great as a turbotiere--perfect for poached flounder, and, by turning the rack upside-down and adding some water to the pan, as a very effective smokeless broiler.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Not Cheap,
By Frank James (Taxachusetts, USA) - See all my reviews
This review is from: All-Clad Stainless French Oven (Kitchen)
Not cheap, but it's a high quality product. Solid, rugged, and very good at providing even heat distribution. I'm very happy with it's performance over uses ranging from roasts to lasagna.
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