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All-Clad 401488R Stainless Steel Tri-Ply Bonded Dishwasher Safe Cookware Set, 10-Piece, Silver
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- 10-piece cookware set includes 8 inch and 10 inch fry pans, 2 quart and 3 quart sauce pans with lids, 3 quart sauté pan with lid, and 8 quart stockpot with lid
- 3-ply bonded construction consists of durable stainless steel encapsulating an aluminum core for even heating throughout
- Highly polished cooking surface with starburst finish offers stick resistance and easy maintenance, plus won’t react with food
- Contoured stainless-steel handles permanently secured with stainless-steel rivets; capacity etched on base; flat stainless-steel lids
- Oven- and broiler-safe up to 600 degrees F (without lids); induction compatible; limited lifetime warranty; Made in USA
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From the manufacturer
Durable 3-Ply Bonded Construction
Alternating layers of Stainless Steel and Aluminum are bonded together all the way to the rim, ensuring even heat distribution without hot spots.
Stick Resistant Cooking Surface
Starburst finishing on the pan's stainless steel interior ensure stick resistance and easy clean up.
Compatible with all Cooktops
Safe for use with all cooktops, including induction.
Dishwasher, Oven, and Broiler Safe
Safe for use in the dishwasher. Also oven and boiler safe up to 600 degrees Fahrenheit.
Riveted Stainless-steel Handles
Contoured stainless-steel handles for a comfortable hold and secured with stainless-steel rivets.
Made in USA
Made in USA with limited lifetime warranty.
Cooking is your passion, ours is creating the ultimate experience for cooks that invest in what they love to do - dedicated to accomplishing and growing, creating and sharing, passing down stories, tips and even secret recipes. For over four decades, we have obsessed over every detail. Building on a heritage of American metal craftsmanship born in Canonsburg, PA, we constantly evolve and innovate our growing range of top tier products to meet the changing needs of cooks who demand uncompromising quality in their kitchen.
From cookware to accessories and beyond, every All-Clad product is thoughtfully made to our uncompromising standards - ensuring ultimate kitchen performance and durability for a lifetime. It is only when we meet these rigorous standards, that we proudly stamp our signature embossed marque of authenticity. All-Clad is crafted with passion and used with passion.
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|Price||Add to cart to see price. Why?||$205.79||$899.95||$1,999.95||$999.95||$699.95|
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Cutlery and More||Amazon.com|
|Color||Stainless Steel||Silver||Stainless Steel||Silver||Stainless Steel||Stainless Steel|
|Item Dimensions||22.75 x 13 x 19 in||24.2 x 14.2 x 10.7 in||21.75 x 21 x 15 in||30.5 x 19 x 18 in||—||22.75 x 13 x 19 in|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||18-10 Steel|
|Number of Pieces||1||1||1||14||14||1|
A useful and versatile array of everyday essentials, this All-Clad Stainless 401488RR 10-piece cookware set includes 8-Inch and 10-Inch fry pans, 2-Quart and 3 covered sauce pans, a 3-Quart covered sauté pan, and an 8 quart covered stockpot. All-Clad’s Stainless 3-ply cookware features a thick-gauge aluminum core that attracts heat fast, while the addition of stainless steel ensures even heat distribution for consistent results across the entire cooking surface, all the way to the rim. Even more, its stainless-steel interior with a starburst finish offers natural stick resistance, letting you know when food is ready to release, and it won’t react with ingredients, so there’s no risk of food picking up a metallic taste. Made in the USA, this stainless-steel cookware offers warp-resistant strength and dishwasher-safe convenience, plus it can be used on any cooktop, including induction. Discover what it means to cook with All-Clad’s most popular cookware collection—All-Clad Stainless is a classic choice for anyone who loves to cook.
Top customer reviews
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It doesn't matter what type you use (we've tried them all, including a homemade one), the ingredients in the detergents that are necessary to get your dishes clean are also too harsh for aluminum. This is why those pans get a gray or white powdery residue on them when they are run through the dishwasher. We have completely eliminated all aluminum from our kitchen and use only stainless steel because of health concerns, and it just makes life a lot easier.
While I understand the importance of hand washing certain things - like wooden items (utensils, cutting boards) and knives (to retain their sharp edge), I am a busy person, so now and then, if there is room, I like to put a pot or pan in the dishwasher if there is room. So when a product states that it is dishwasher safe, I would like to think they are TRULY dishwasher safe. Which to me means there is NO aluminum exposed whatsoever, because I know it will corrode in the dishwasher. Which means they are left with a worn down edge, making the stainless steel layers sharp to the touch.
I know this because when we were first married, we purchased a very expensive Belgique set. We had no clue about metals and detergents or anything like that, so put them through the dishwasher all the time. Over time, the exposed aluminum wore down and the exposed edges (on the bottoms of their products) were sharp...and ugly. Last year I decided it was time to get something else so purchased a Cuisinart stainless steel set that also stated they were dishwasher safe. It was quickly apparent that they really weren't, as they also had an exposed aluminum edge (on the top of their products) that wore down and the stainless layers also became sharp.
Being very frustrated about this, I decided to do some serious research on stainless steel pots and pans - reading hundreds of reviews and articles and washing dozens of videos to learn everything I could. I finally settled on this very expensive set, which I just purchased over "greed weekend" (aka Black Friday) because they were on sale. It was a BIG investment for something as simple as stainless steel pots and pans, but the description clearly states that they are DISHWASHER SAFE, as well as their website and other sources. When they arrived, I was immediately struck at how nice these pots and pans are. So professional looking and the nicest we've ever owned, even after having the expensive Belgique and Cuisinart sets. There's just something about these that look and feel more expensive. On close inspection, we couldn't see any exposed aluminum. It all looked like they had closed the tri-poly layers with stainless steel, so everything was contained, and we were so happy to FINALLY have something that was actually 100% dishwasher safe. No more corrosion or sharp edges! Or so we thought.
We have used a few of the pots/pans in the past few days and last night I had an open spot in the dishwasher so I went ahead and put one in, assured that all would be well. Fast forward to this morning when I went to unload the dishwasher and imagine my horror when I pulled out the pot and noticed the tale-tell signs of dusty white around the top edge of the pot - apparently the aluminum IS exposed, just like with the other brands, and just ONE cycle through the dishwasher made it lose it's shine and when I rub my fingernail over the edge, I can feel (and see) the layers of stainless steel and aluminum now, because that one cycle in the dishwasher has worn it down just enough that it is now visible.
So I have learned a very important lesson here - there is NO SUCH THING as 100% dishwasher safe when it comes to anything made of tri-poly layers. There must be no way for them to completely enclose the aluminum so there will always be a small strip exposed. Or maybe it needs that exposure to expand and contract with the heat, since aluminum and steel conduct heat differently.
I wanted to write this review so that if you are considering making this investment, I DO highly recommend these: they are not only beautiful, but they perform fantastically. The sizes are absolutely perfect for our needs (and actually fit our burners perfectly too, which is something we've never experienced either). But, I STRONGLY advise that you NEVER EVER EVER put these in the dishwasher. Like ever. Never ever ever. If I could go back and not put that 1 pot in the dishwasher last night, I would. I don't mind hand washing, but if something is advertised as dishwasher safe, then it really should be. So just be aware that it's not entirely true.
When friends see I have a very large collection of All-Clad Cookware, they often ask be who these things are made for? Professional chefs? Rich yuppies? Good ole boys who appreciate a good meal? I would say essentially anyone and everyone. Yes, they are stupid expensive...but think of it this way. If you enjoy cooking and you cook better, chances are you are going to cook for yourself more than eating out. It also presents an opportunity to eat healthier food as well. $1,000 on a set of standard All-Clads, a few niche pots for your favorite food types with a steamer, and a nice cutlery set (Shun or Mosimoto, for example) is something that will last decades where as spending $10 a day on lunch doesn't last long at all, but it sure adds up fast. The durability of these over the models costing ¼ to ½ the price is also pretty substantial. The lifetime guarantee is a plus, because this is the set you will have for life. And if you move to a place with a different stove, you can take comfort in knowing that All-Clad cookware excels with gas, electric, induction, side-heat, and open pit cooking. Buy it once, and enjoy it for life.
All-Clad makes a variety of different cookware lines. The standard lines, the Stainless and MC (Master Chef) are the least expensive. The Stainless is what All-Clad is most known for, as it is a timeless and iconic look that has been imitated by many. The Stainless and MC2 are traditional clad, which is a 3-ply construction of aluminum between American-made 18-10 stainless, which is a very beefy steel. You will notice that the most obvious different of the Stainless and MC is that the Stainless has a high-polish outer finish on the cookware and lids, where as the MC is brushed. Having used both, I can say both are very durable and easy to upkeep. They also have higher end models using 5+ ply clad and more cosmetic embellishments. For most users, the Stainless and MC will offer the best blend of value, performance, and durability. Mine are all from the Stainless series.
Is a clad cookware set right for you? It's very possible given how versatile they are. It is important to understand clad and its purpose. Clad is literally a compromise of multiple traditional pan types because some guy was unhappy with the limitations existing pans and decided to combine multiple elements into a single cookware build. Iron is inexpensive, heats evenly, and is durable...but it is heavy as hell, easily rusts, takes a lot of care (season it), and takes forever to heat up. Aluminum is an amazing heat conductor but weak...aluminum pans dent easily and do not hold up. Stainless is durable but a crappy heat conductor and heats unevenly. Exotic cookware such as enameled iron, carbon steel, carbon fiber, ceramic, and organic materials all have some positives, but weaknesses at the points of either costs, durability, heat conductivity, upkeep, or a combination of the above...and these issues are enough to exclude these from fitting the needs of most people. Additionally, most cookware types are best suited for only one or two of the following cooking types: gas, electric, induction, or open flame.
Enter clad, the great compromise. Stainless on the outside, aluminum on the inside (and with All-Clad's higher end models, add copper and multiple cores). The aluminum betters the heat transfer, and the thick stainless encases the aluminum. Ideally, the stainless is high chromium with nickel to add to the `stainless' abilities of steel. Also, ideally, the stainless is hardened to point to give good impact resistance from things like dents, but is hard enough to resist scratching and warping. When done right, you are left with a pot that heats faster than iron, has the even heat transfer of aluminum, and has the durability of stainless. Not surprisingly, clad has established itself as a staple in a chef's cookware arsenal.
What are the biggest downsides? Weight and price, mainly. While not as heavy as iron, the best clad cookware is going to still be pretty heavy...and you will pay well over twice that of iron, if comparing the best iron to the best clad. The cost of making the sandwiched ply layers is a lot more than casting a 1-piece. Also, many people note that the rivets on the handle of All-Clad makes cleaning in the area somewhat difficult...and I agree. However, I do not think this is a downside because these oversized rivets are what gives structural durability. The rivets are massive and as soon as you pick up a pot and run your finger over them, you will see they are heavy duty. The little extra cleaning effort is worth this level of durability as those rivets will give decades of great usage.
There are at least five top-end makers of clad cookware. All-Clad is most certainly one, and probably the best known. You pay a premium for the name, but they are fantastic. Their hardening is perfect, the stainless is durable American 18-10 and it is very corrosion resistant. The thick plates allow the cleaning with a use of an abrasive such as Bar Keeper's Friend. The stainless also responds very well to polishing. As others have noted, after use they will not look 100% new unless you use a high quality wading cloth, but there really is no reason for this. A 30 second clean with Bar Keeper's Friend will make them looking consistently good with minimal effort. If they show a few scratches, who cares?...it's a device used to make food, not an art museum display.
A lot of people consider anti-stick pans with coatings. I don't like these, and if you spend a lot on cookware, I would advise NOT buying anything that is labeled as non-stick and a coating is what is used to give non-stick properties. Why? Primarily, coatings wear off and leave a pan of little value. You cannot use stainless utensils, you cannot clean them with steel wool or wading cloth, and you cannot clean them with abrasives. If you are thinking about clad, get the stainless surfaces as it will be easier to maintain, last longer, and can withstand incredible abuse. Also, cooking practice makes it easier to reduce sticking with stainless cookware...for example, something like olive oil and slightly lower heat does wonders.
So now you must be thinking, "why the hell did I read this bloody long review?"...if so, I apologize for the length. I hope my experience can help you in your decision. If you do go All-Clad, I promise you that you will not regret it. They are a great investment.