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All-Clad 4201 Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan with Lid / Cookware, 1-Quart, Silver
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- 1-Quart sauce pan with high, straight sides – perfect for making sauces or heating liquids
- 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 lid
- Oven- and broiler-safe up to 600 degrees F (without lid); induction compatible; limited lifetime warranty; Made in USA
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From the manufacturer
All-Clad 4201 Stainless Steel 1-Quart Saucepan with Lid
Make sauces, cook in liquids, and reheat food with the All-Clad 1-quart Stainless Steel Saucepan. This lidded pan's smaller surface area and tall, straight sides allow it hold heat and limit evaporation. As with all cookware from All-Clad's Stainless Collection, this piece has a stick-resistant 18/10 stainless steel interior and bonded three-layer construction with an aluminum core to deliver even heating. The pan's long, riveted stick handle is comfortable to use, and stays cool during cooking.
Includes lid for retaining heat and locking in moisture.
Durable tri-ply stainless steel construction with aluminum core is designed for rapid and even heat.
For Sauces, Cooking in Liquids, and Reheating
This classic saucepan's smaller surface area and high, straight sides allow it to retain heat well and limit evaporation. Its shape is ideal for a range of recipes and meals, such as sauces, cooking in liquids, and reheating food. This 1-quart pan has both a long cast stainless steel handle and a lid for controlling evaporation.
Premium Stainless Steel Construction
Classic design, high performance, and lifetime durability unite in the Stainless Collection, All-Clad's most popular line of cookware. Products in the collection feature an interior core of aluminum for even heating and a polished 18/10 stainless steel exterior and cooking surface for fine culinary performance. Its three-layer construction ensures rapid and even heating. All-Clad stainless steel cookware features an interior starburst finish for excellent stick resistance. The bottom of each pan is engraved with a convenient capacity marking.
Cooking with Stainless Steel Cookware
Oven and broiler-safe All-Clad stainless steel cookware is designed to distribute heat quickly and evenly, preventing hot spots and sticking. Preheat your cooktop on low to moderate heat;high heat should only be used for boiling.
After years of perfecting the bonding process, company founder John Ulam established All-Clad Metalcrafters in 1971 and began producing professional-quality bonded cookware for working chefs and avid home cooks. The brand flourished as early adopters discovered the cookware's extraordinary properties and exemplary cooking performance. Today, All-Clad cookware is still handcrafted in Canonsburg, Pennsylvania, with American-made steel--the same way it was four decades ago. It is widely sought after by the world's top chefs and passionate home cooks.
Riveted stick handle stays cool for safe handling.
What's in the Box
1-quart stainless steel saucepan with lid and warranty information.
- Tall, straight sides prevent splattering
- Ideal for sauces, cooking in liquids, and reheating
- Durable tri-ply construction for years of use
- Stick-resistant 18/10 stainless steel cooking surface
- Convenient capacity marking on the bottom
Compare to similar items
This item All-Clad 4201 Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan with Lid / Cookware, 1-Quart, Silver
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|Item Dimensions||6.13 x 12.5 x 5.25 in||6.6 x 12.9 x 5.6 in||7.4 x 13.7 x 5.3 in||6.12 x 5.25 x 13 in||3.88 x 5.75 x 11.5 in||8.25 x 18.25 x 8.13 in|
|Material Type||Stainless Steel||Stainless Steel||Aluminum||Stainless Steel||Stainless Steel||Stainless Steel|
|Additional Features||oven and broiler safe, broiler safe, dishwasher_safe||Dishwasher Safe, Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible||oven safe||Dishwasher Safe, Induction Stovetop Compatible||Dishwasher Safe, Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible||oven and broiler safe, dishwasher_safe|
Because of its shape, this All-Clad Stainless 4201 1-Quart sauce pan pan is ideal for making sauces, heating liquids, cooking food in liquids and reheating. With high, straight sides and a smaller surface area, the sauce pan holds heat well and limits evaporation. The classic sauce pan is a versatile essential found in a variety of sizes in every well- equipped kitchen, and it can be used with or without its lid to control evaporation. 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
I am no one special. I'm just your average guy who really likes to cook and eat. I've gotten very good at it after a lot of practice. And if I can, anyone can. Good cookware can be a huge component of this, and I am about to urge you to spend more money on a set like All-Clad, which I believe is as good as cooking gets. No one likes having his or her food come out burnt on the outside and undercooked on the inside, or one side being more cooked than the other due to burner `hot spotting'. Good quality cookware with a more even heating transfer is one of the easiest ways to avoid this. But "good quality cookware"...what is that? You can spend under $10 or over $5,000 PER-PIECE...there is a ton of variety and so many different materials it gets confusing fast. So here is what I have learned from my humble experience...
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.
0) lost track of what all I used growing up and as a college student.
1) used to use a revereware steel set with heat plate on the bottom. It was ok. Got rid of that due to someone in the house winning a nicer set of cookware.
2) calphalon hard anodized set. This was a nice pan. Even heat. Got rid of that due to getting rid of the person in the house who had won it.
3) some walmart cheap ($10) stainless steel thing with a glass lid that had very thin sides and resulting poor heat conduction up the sides. Also the handle got really hot
I finally got totally fed up with the walmart pan and bought this all clad stainless steel pan. The difference in quality and performance is quite substantial. Of everything I've used, this pan performs the best. The handle stays comfortable to the touch. Heat is quite even and easy to control. I have a gas range and the combination is really quite nice. I've used this for simple things like hot chocolate and find it quite easy to not scorch stuff (not true on some of the others I've used in the past). Same thing for simmering smaller quantities of sauces (home made pizza sauce for example). Besides performing like a champ in terms of heat control and even heat, the pan is solidly built. I have every expectation that one day my kids or grandkids will be flipping a coin to see who gets Dad's/Grandpa's sauce pan. I used to look at prices on All-Clad and think it was pretty darn expensive and not for me. It still isn't cheap, but it is so nice to use something that works really well and also something that I know will last a lifetime. I plan on replacing some of my other cookware with items from this line in the future.
update; It has now been 5 years and we still love this pan. My only complaint, and with this item you have to search for anything at all to complain about, is that the edge is straight all the way up and so I spill stuff sometimes when pouring into something else. As a note, the D5 all-clad series has a slightly rounded upper edge that solves that too. Even with this minor complaint we still love it and wouldn't even dock it 1/2 star. I'd guess it gets used on average 2x per week so we've probably used it ~500 times now. Looks like new, performs like a champ. Even, controlled heat. No hot spots or cold spots. Our use has been almost exclusively stove-top so I can't comment on the oven use.
Two days later, when my cheap-o 1 qt. saucepan wasn't doing it for me, I walked right over to my computer and ordered a 1.5 qt All Clad. I vowed to purchase a new All Clad pan every month or two until all of my second-hand, throw away pans were replaced. I've just ordered my December pan - a 3 qt saucepan. Between those two, I'll probably never buy another saucepan again.
The look and build quality of these pans is really amazing. They just feel right in your hands. I don't have enough experience to really have a first-hand account of their great heating properties, but I don't think that's really disputable. And of course, now that I'm all jazzed about these pans, I see them on pretty much every cooking show out there.
They are expensive, but considering the quality you're getting and the fact that you'll never have to buy another, I think it's well worth it.
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