Customer Reviews

All-Clad Master Chef 2 3-1/2-Quart Casserole Pan

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I had problems with sticking as well, until I read the instructions from All-Clad. Since the cookware conducts heats so well, you should never (or rarely) set the burner hotter than Medium (5 on a scale of 1-10). This works like a champ and its still extremely hot.

Also Bar Keepers Helper does a great job of removing the stains.

We received this as a wedding gift, and the size is excellent. The MC2 brushed finish is far easier to keep clean than our all-clad stainless pans. The only problem is that the handles on this pot get extremely hot (not just warm) when I use it--I can't touch them at all without pot-holders. I'm used to the stay-cool all-clad frying pan handles. I assumed that the shorter handles would stay cool as well, but they didn't.

This is a very useful saute/ soup/ casserole/ saucepan that can double for numerous purposes in a pinch. I have cooked veggies, meat, and curries in here and each have turned out delicious. But the real miracle is how beautifully it cooks rice--brown or white (I cook 2 cups at a time, and keep the flame low to prevent the rice sticking to the bottom of the pot). These days I have more saucepans than I used to, so I use it almost exclusively for that, but how nice to have such a versatile instrument!

I have a set of All Clad cookware and I really do think its top notch. The downside to this pan is not having non-stick. If you preheat on low and use ample oil, its fine. The problem occurs when someone pre-heats on medium-high heat, like my husband so often does. The pan discolors and to clean it you must boil vinegar water in it for several minutes. It was a little too much work for me --I prefer the non-stick. ~ Mary