All-Clad Master Chef 2 6-Quart Saute Pan

by All-Clad

Product Features

• Professional-size, 13-1/2-inch, straight-sided, 2-3/4-inch-deep saute pan
• Stainless-steel interior; handsome brushed aluminum exterior
• Pure aluminum core for even heating
• Long, comfortable stay-cool handle riveted for strength
• Lifetime warranty against defects

Product Details

• Product Dimensions: 22 x 14.1 x 5.1 inches ; 8 pounds
• Shipping Weight: 9 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00005AL4T
• Item model number: 7406
• Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #63,649 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Amazon.com Review

The second generation of All-Clad's Master Chef line (MC2), this cookware combines brushed aluminum with stainless-steel accents for a contemporary look. Like All-Clad's other renowned cookware collections, Master Chef 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 the brushed aluminum exterior and an 18/10 stainless-steel interior 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 highly polished so it's stick- as well as corrosion-resistant. Handles, rivets, and tight-fitting lids are all gleaming stainless steel.

This classic straight-sided 6-quart sauté pan illustrates the Master Chef line's stylish yet practical design. It's an imposing 13-1/2 inches in diameter (and 2-3/4 inches deep), large enough for a professional kitchen but fully functional in a home where big meals are prepared. Its polished 18/10 stainless-steel pan and lid handles are riveted for strength and grooved on the top for comfort. Like the pan's helper handle, the long handle (holed for hanging on a hook or peg) stays cool on the stovetop but won't be harmed by an oven's highest heat. Master Chef cookware carries a lifetime warranty against defects and should be hand washed. --Fred Brack

Product Description

With a six quart saute pan you'll be able to cook food for a large group. The helper handle will enable you to transport the pan safely and easily and the lid allows you to keep moisture in while you cook. The new MC2 cookware combines the industrial style of a brushed aluminum exterior with gleaming stainless steel stay cool handles and lids. There are so many delicious meals you can cook with this pan you'll wonder which to choose first - chicken cacciatore, pork chops with fennel, angel hair pasta with shrimp, and the list goes on, and on.

Customer Reviews

Most Helpful Customer Reviews

62 of 62 people found the following review helpful:

5.0 out of 5 stars Performs like a champ!, December 24, 2003

By 

B. C. Specht (Greensburg, PA United States) - See all my reviews
(REAL NAME)   

This review is from: All-Clad Master Chef 2 6-Quart Saute Pan (Kitchen)

When I saw the size of this pan, I wondered if it could possibly work well on a conventional-sized gas burner. Or would it just heat the center of the pan with the outer areas relatively cool? The clerk at the store assured me that it would heat evenly because it has an inner core of pure aluminum besides the exterior of brushed aluminum to help it conduct heat all the way up the sides, too. I took a chance and purchased this pan. It is great! I cooked one of my favorite recipes--chicken marsala--in it and it performed flawlessly. The bottom of the pan heats evenly with no hot or cold spots. It is heavy enough that you can use high heat with no fear of the pan warping. You can cook at low temperatures and feel confident that the pure aluminum core will spread that gentle heat evenly all across the bottom and up the sides of the pan. It browns beautifully and the mirror-smooth stainless interior is easy to clean. The lid fits snugly and keeps those precious juices in your food.

For those who have never tried one of All-Clad's fine pans, here are a few tips. To prevent meats from sticking be sure to preheat the pan properly for at least a few minutes and do this on the same heat setting that you intend to use while browning your meat. Add the cooking oil (not a cooking spray) after the pan has heated. Use an oil that has a high smoking point like vegetable oil, peanut oil, or even light olive oil. Extra Virgin olive oil has too low a smoking point to be used for pan searing meats. Don't put cold meat in a hot pan for searing or it will stick. Let the meat sit out at room temperature for 20 to 30 minutes before you begin to sear it. Pat it dry with paper towels to be sure it is not wet (that causes sticking, too). The pan should be hot enough that you hear a nice, loud sizzle when the meat is placed into the hot oil. Leave some space around individual pieces of meat to allow moisture to evaporate. If you crowd the pan, your meat will stew, not brown, and it will be tough. Don't poke or move the meat around once you have put it into the pan or it will not properly sear. Right after you place the meat in the pan, you may notice that it is sticking to the bottom of the pan. Don't panic! That is how the meat surface becomes properly carmelized (browned). The meat will tell you when it is properly seared because it will "release" from the bottom of the pan and can be easly moved and turned over. Repeat this searing process on the other side.

DEGLAZE! This is an important next step: remove the browned meat from your pan, pour off any excess oil that is left in the bottom. If you see a hardened brown crust on your beautiful pan, no worry. Just deglaze the pan by adding some wine, stock, even plain water, and stirring over medium heat to loosen those crusty patches. This process only takes a couple of minutes. Keep stirring to loosen anything that is stuck on the bottom of the pan, then you can add extra ingredients, return your meat to the pan, cover with the snug-fitting lid and braise or simmer to delightful tenderness.

With its all-metal construction, this pan is oven ready and can go right from stove top into the oven to finish your cooking. They are virtually indestructable, too, with a lifetime guarantee from All-Clad. They may be pricey but you can count on them as a lifetime investment and can even pass them on to your kids. You won't believe what a difference real quality cookware will be until you try it for yourself.

When it's time to wash the pan, hot sudsy water and a little Barkeeper's Friend scouring powder will restore the pan to like-new brilliance.

The only down side to this pan is that its slim handles make it difficult to manipulate. And you will need a pot holder or oven mitt to protect your hands from the "helper handle" (which does get hot) and the handle on the lid. The long, stay-cool handle will be just fine for stove-top use unless you put the pan in the oven.

8 of 15 people found the following review helpful:

1.0 out of 5 stars All-Clad Is All-Hype, December 30, 2009

By 

mikech - See all my reviews

Amazon Verified Purchase

This review is from: All-Clad Master Chef 2 6-Quart Saute Pan (Kitchen)

As an amateur chef with a great deal of experience with pans of this sort I was very disappointed when I received this pan. The handle is too short and it is of a design that makes using this pan a painful experience. The handle is just as short as is pictured so I only have myself to blame. Don't think that the picture is just skewed or its a perspective problem as I did. Its REALLY that short!

The construction of the pan is extremely poor. The metal is not polished, and the bottom is not smooth but has a subtle dimpling/mottling throughout. You can't feel it with your fingers but you can see it if you hold the pan to reflect the light from the side off the bottom. No other pan I have is of such poor workmanship. Based on the construction and comparing to Gourmet Standard, Calphalon, Kitchen Aid, Viking and Cuisinart pans I would say that it is $200 over-priced.

Back to the handle. The handle is only about 9 inches long. That may not mean much to most but to professionals and serious amateurs you know how serious a shortfall that is. The handle is too short for ANY pan! Also the handle is not solid but convex upwards with sharp edges. If you try to use this pan in the manner saute pans are designed for it will put a serious hurt on your hand. I have a ten inch frying pan with a longer and better handle. By the way, I am not small. I am a 250 pound 6' 4" man. If its hard for me, then imagine how it will be for you.

UPDATE: I have used the pan to cook a meal. The pan heats evenly and can take high heat. That's the good news. The bad news is that the pan has a hump in the middle. It is not flat! Also the lid does not fit tightly. There are discernible gaps between the lid and the pan. It rocks when on the pan (probably because the pan has a hump in the middle!). Someone else mentioned this for a smaller All-Clad pan and I wish I had paid attention! So two of the most important features of a saute pan are missing from this pan. A long handle and a tight fitting lid!

This thing is going back despite the high cost of shipping!!! This will be a 30 dollar lesson.