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Product Description
Size: 2 Quart
Amazon.com Review
The ultimate in beautiful, high-performance cookware, All-Clad's innovative Copper Core collection combines the unexcelled heat conductivity of copper with the easy maintenance of stainless steel. Crafted in a unique five-ply construction, the cookware contains a core of pure copper that spreads heat quickly and evenly across the bottoms of pots and pans and all the way up the sides. Aluminum layers bond the copper to a stainless-steel exterior and interior. Adding a Wow! factor, the copper core shows up in an elegant stripe encircling the gleaming, mirror-finish exterior. The interior is highly polished, so it's stick- as well as corrosion-resistant. The rolled edges on the pots and pans help prevent drips during pouring and ensure tight-fitting lids.
This beautiful, classic, straight-sided, 2-quart saucepan offers convincing evidence of why All-Clad earns an unsurpassed worldwide reputation. Because the copper core extends up the sides, foods cook uniformly in the pan, even though it's 4-1/8 inches deep. And because the interior is nonreactive, the taste of tomato-based pasta sauces and other acidic foods won't be metallic. Its polished, 18/10 stainless-steel pan and lid handles are riveted for strength and grooved on the top for comfort. The long pan handle (holed for hanging on a hook or peg) stays cool on the stovetop but won't be harmed by an oven's heat. Hand washing this pan preserves the jewel-like beauty during its lifetime warranty against defects--and beyond. --Fred Brack
Product Description
Achieve optimum heating and cooking temperature using All-Clad's Copper Core sauce pan. The patented Copper Core technology uses a five-ply construction to ensure the ideal amount of heat conductivity and diffusion. The center copper layer is bonded on both sides by aluminum to enhance heat distribution, while reducing weight. Finally, the interior and exterior are bonded with 18/10 stainless steel to provide the ideal cooking surface with ease of cleaning. These three materials combine together to create a beautiful and functional piece, allowing for maximum durability and ease of use. The piece also features a long, stay-cool handle that is riveted to the side for added durability and strength, and a stylish copper band that encircles the pan for an additional accent.
Producing some of the finest cookware in the nation, All-Clad has been featured in many high class and gourmet restaurants for its superior performance and aesthetically designed pieces crafted from American artists using the finest metals. A firm believer in quality over convenience, All-Clad's metals are formulated and bonded with cooking performance in mind, and are combined with stunning designs to provide you with the best cooking experience possible.
Customer Reviews
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Most Helpful Customer Reviews
30 of 34 people found the following review helpful:
5.0 out of 5 stars
Amazing cookware, Never Knew It Could Be This GOOD!,
By
This review is from: All-Clad Copper Core 4-Quart Saucepan with Lid (Kitchen)
Over the years I have used a variety of cookware--aluminum bottomed stainless Revere Ware, Magnalite Professional, Calphalon, Calphalon Professional NonStick. When I finally had to throw out the last of my tattered collection, I started to look for some stainless cookware that would stand the test of time and offer performance to boot. I decided to splurge on this All-Clad Copper Core.
One of the pieces I recieved was this 4-Quart saucepan. I love to use this to cook pasta for two, and it's the perfet size for making stock with one chicken carcass or a risotto for several. Love this pot! Delighted to report that I am THRILLED with this expensive splurge! All-Clad is NOT about expensive hype and status, those these pans are beautifully made, instead they do everything cookware should, and have literally changed the way I cook. Having attended CIA and worked as a professional chef for a few years, I know the golden rule for food not sticking: preheat pan, add oil, let oil heat for 5-10 seconds, then add food. Using these guidelines with the Copper Core, nothing sticks! And I mean for some things, like omelets or fried eggs in the 10" frypan, the performance is as good as my brand new Calphalon NonStick was; when you can just slide omelets and fried eggs out of the pan without ANY sticking at all, why would you ever need Nonstick or Teflon based products?! However, these pans are also superbly capable of developing a fond on the pan bottom for deglazing and subsequent sauces; in fact I have had them give every last bit of the fond up when deglazed, almost cleaning the pan for me! That's the best thing about them--they do everything right. I am not sure if it's All-Clad propriety stainless "recipe" or what, but these pans are so amazing to be able to function on all levels from eggs sliding out with ZILCH sticking to chicken breasts sticking just enough to develop rich fond for complete deglazing, to the light and glazy fond from sauteed onions and garlic for developing a richer risotto when deglazed with wine. Mind you, this is partly about knowing some basic cooking principles, and these pans might not act so obligingly in non experienced hands, because when I read about people commenting on how everything sticks in their All-Clad stainless interior, I know it isn't All-Clad's fault, believe me! I have found the copper core very responsive and quick to adjust to temperature. Perhaps not as great as true copper pot and pans, but noticeably better than aluminum cores (Stainless line) or anodized aluminum (Magnalite Pro/Calphalon). These pans heat up and boil water faster than anything I have ever used, aside from true copper cookware, and when turning the heat down, or removing from burner, they also cool incredibly quickly. It's nice to have semi-copper performance with the ease of stainless steel clean-up. And this cookware does clean-up quickly and easily, particularly when using Barkeepers Friend. I use plastic and wooden utensils (no metal) and they still look almost brand new after several months. The copper band however does tarnish and discolor just as much and just as fast as a true copper pot or pan, so if you are fanatic, you will need to polish the tarnish away fairly often (at least every other week). However this is barely noticeable for us real world users, and Barkeepers friend does a good job of semi-polishing the copper (but it won't gleam). I know, I know, they are SO expensive. But honestly, if you know how to cook or want to learn with responsive cookware, I honestly feel this is a great investment. I am wholeheartedly thrilled that I made it and cannot recommend highly enough.
14 of 14 people found the following review helpful:
5.0 out of 5 stars
A great every day sauce pan that doesn't dribble when you pour,
By D. Henderson (Baltimore, MD) - See all my reviews
This review is from: All-Clad Copper Core 1-1/2-Quart Saucepan (Kitchen)
My first All Clad pieces included a All-Clad LTD 12-Inch Fry Pan and a 1 ½ quart sauce pan both in the LTD. The Copper Core line was not yet available. If I had to do it over again, I would have gone with the 1 ½ quart sauce pan in Copper Core (well, I actually purchased one when it became available. Why? For three reasons.
The Copper Core sauce pan heats up faster (only slightly faster on an electric range but considerably faster on a gas range) than my original LTD or Stainless versions. So while cooking faster is easy in this pan, turn down your fire especially if you cook with gas like I do. Otherwise you'll boil this pan dry (so far so good that I have not yet done it with this pan). But what I really like is the rolled lip. Pouring without dribbling hot liquids down the side of the pan is very nice and neat. It's too bad All Clad does not have rolled lips on their entire saucepan line. I can cook anything in it. That includes acidic tomato based spaghetti sauces. I have many All Clad pieces. If I had to do it over again, I would only buy from the Copper Core line with the possible exception of some of the larger sauté pans (4 quart and larger) and stock pots (larger than 8 quarts). Those Copper Core pieces are much heavier than the comparable Stainless versions. All the All Clad sauté pans and stock pots (except the 7 quart stock pot) have rolled lips because of the pasta pentola insert. My suggestion: if price is an issue but you want a quality piece, go for the All-Clad Stainless 1-1/2-Quart Saucepan or the dishwasher safe All Clad LTD2 1.5-Quart Sauce Pan version if you can live with dribbling when pouring (the LTD2 uses the same handles as the Copper Core). If you can afford it, go for the Copper Core version. PROS: Flared lip helps prevent dribbling hot liquids down the sides of the saucepan. The handle design helps keep your hands comfortably cool to the touch and the wider and longer handle makes it more comfortable to hold. It's a quality product that is made in the USA. CONS: You pay for the expensive copper. Its heavier although should not be too heavy for every day use. You really have to stay close to the kitchen as the Copper Core pan will boil dry faster than a regular pan.
18 of 20 people found the following review helpful:
5.0 out of 5 stars
Amazing cookware, Never Knew It Could Be This GOOD!,
By
This review is from: All-Clad Copper Core 2-Quart Saucepan (Kitchen)
Over the years I have used a variety of cookware--aluminum bottomed stainless Revere Ware, Magnalite Professional, Calphalon, Calphalon Professional NonStick. When I finally had to throw out the last of my tattered collection, I started to look for some stainless cookware that would stand the test of time and offer performance to boot. I decided to splurge on this All-Clad Copper Core.
One of the pieces I recieved was this 2-Quart saucepan. What a workhorse this one is! Rice to soup to gravy, it gets used! Delighted to report that I am THRILLED with this expensive splurge! All-Clad is NOT about expensive hype and status, those these pans are beautifully made, instead they do everything cookware should, and have literally changed the way I cook. Having attended CIA and worked as a professional chef for a few years, I know the golden rule for food not sticking: preheat pan, add oil, let oil heat for 5-10 seconds, then add food. Using these guidelines with the Copper Core, nothing sticks! And I mean for some things, like omelets or fried eggs in the 10" frypan, the performance is as good as my brand new Calphalon NonStick was; when you can just slide omelets and fried eggs out of the pan without ANY sticking at all, why would you ever need Nonstick or Teflon based products?! However, these pans are also superbly capable of developing a fond on the pan bottom for deglazing and subsequent sauces; in fact I have had them give every last bit of the fond up when deglazed, almost cleaning the pan for me! That's the best thing about them--they do everything right. I am not sure if it's All-Clad propriety stainless "recipe" or what, but these pans are so amazing to be able to function on all levels from eggs sliding out with ZILCH sticking to chicken breasts sticking just enough to develop rich fond for complete deglazing, to the light and glazy fond from sauteed onions and garlic for developing a richer risotto when deglazed with wine. Mind you, this is partly about knowing some basic cooking principles, and these pans might not act so obligingly in non experienced hands, because when I read about people commenting on how everything sticks in their All-Clad stainless interior, I know it isn't All-Clad's fault, believe me! I have found the copper core very responsive and quick to adjust to temperature. Perhaps not as great as true copper pot and pans, but noticeably better than aluminum cores (Stainless line) or anodized aluminum (Magnalite Pro/Calphalon). These pans heat up and boil water faster than anything I have ever used, aside from true copper cookware, and when turning the heat down, or removing from burner, they also cool incredibly quickly. It's nice to have semi-copper performance with the ease of stainless steel clean-up. And this cookware does clean-up quickly and easily, particularly when using Barkeepers Friend. I use plastic and wooden utensils (no metal) and they still look almost brand new after several months. The copper band however does tarnish and discolor just as much and just as fast as a true copper pot or pan, so if you are fanatic, you will need to polish the tarnish away fairly often (at least every other week). However this is barely noticeable for us real world users, and Barkeepers friend does a good job of semi-polishing the copper (but it won't gleam). I know, I know, they are SO expensive. But honestly, if you know how to cook or want to learn with responsive cookware, I honestly feel this is a great investment. I am wholeheartedly thrilled that I made it and cannot recommend highly enough. 2115|R2OEAMQ5LF2OUX;2115|R3NEORZOJPIYWD;2115|R3A9L58EUZYN0B;
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