All-Clad 8701004135 Sauce Pan, 18-10 Steel, Stainless Steel

Not as heavy as I feared. Totally surprising that water/sauces boiled noticably faster! I attributed this to greater conductivity efficiency. I believe one has to accept that stainless steel pans will attain a 'patina' with use. Internally, the only way (I believe) you can keep the appearance pristine is not to use it... There are salt residue-like marks even when the pan is glass smooth inside. I would have preferred 'bar' handles vs 'button' on the lids, as they are easier to drop when really hot...?

All Clad is simply the best. If all you're doing is dumping a 98 cent can of crappy stew into a cheap pot and then cranking the heat up until it's half burned and then scarfing it down with a warm beer - then you don't need an All Clad pot. (Just cooking lessons). But if you care about the consistency of a tricky sauce you're making as a side dish, then quality like this is where the extra money pays off. If you control the heat properly you control the consistency of the results. If you LOVE cooking - and not just re-heating - then you'll LOVE All-Clad. Happy Cooking, as Chef Pepin would say.

Esta olla cumple con todos los requisitos para elaborar y controlar todo lo que se cocine ahí. Principalmente lo uso para hacer dulces, mermeladas, compotas y similares ademas de salsa. El control de temperatura y su retención son magnificos. A pesar de ser una olla pequeña pesa más que algunas que tengo del doble de capacidad, esto debido al espesor del fondo de la olla que hace toda la diferencia. El mango es realmente sólido y ergonómico y la tapa cierra bien aunque no es hermética y tiene una agarradera grande y fuerte. Tengo ollas de otras marcas pero al ver en varios videos de chefs profesionales que usan esta marca, me aventure al comprarla y es una de las mejores inversiones que he hecho para mi cocina; espero comprar algunas otras piezas. Cualquier olla de esta marca es una gran inversión.

Yep, these ain't cheap but if your serious about your cooking and enjoy your time in the kitchen whisking up your favorite recipe you should consider investing in high quality cookware. For years I hesitated and settled for good quality imitations such as the Emeril's cookware but finally decided to treat myself to the real thing and find out if they are worth the high prices. Yes they certainty do. No hot spots, better results at lower heat, tight lids that allow even lower heats due to fantastic heat retention (just use a higher initial temperature put the lid on and reduce to low/medium and you get a better result than having to use med/high on other less efficient wares) I got the same satisfaction than when I decided to buy chef quality knives ... Once you cut and dice with a "real pro knife" you know why it cost $250. I think of these pots as an investment and a heirloom to pass on to my kids. These things are so well built that you know they will last forever (proper care of course) I read reviews stating that you will do just as good with the classic trii-ply stainless but these are truly a step ahead. How can two layers of aluminum not be better than one? It keeps a uniform heat over the entire surface and sides at lower temperatures, perfect for braising, slow cooking, stews etc and also quickly searing and pan frying without hot spots trying to shuffle the food around so that each gets a shot at it ... With these the heat is uniform all around, just don't crowed the pieces during the searing process. Yep I did pay a small fortune for a custom hand picked set but these are worth every penny. Btw don't get drawn into buying the "sets" you don't really save much except if you really need the huge 8 and 12 qt stock pots and prefer frying pans over skillets. I selected the 11 and 13 inch skillets with lids, the 1.5 and 3 qt sauce pans, the 3qt casserole steamer combo, the 4 qt sauté pan, the 6 qt deep sauté pot and 6 qt fry basket. That's the equivalent of 16 pieces for the price of their advertised 14 piece set. FYI I keep my Emeril's 6 qt stock pot that I will use for deep frying on my induction portable burner (it has a copper core and I won't suffer if it gets stained with grease frying at higher temperatures) I prefer skillets and after researching realized that the 13 inch can also be used as a paella pan as they are similar except for the handle. Word of caution, these are heavy, best suited for men or strong women not afraid to handle them.

This is a really solid pan. At first, I was skeptical about the claims of faster cooking—after all, a pot is a pot, right? But I was genuinely surprised when my wife, without knowing anything about the brand or specs, started commenting on how quickly it boiled water, especially for things like pasta. That made me believe the difference was real. It’s the first time I’ve spent this much on a saucepan, but honestly, it feels like it’s built to last a lifetime. Given the performance and build quality, I’m planning to stick with this range for future cookware purchases.

Perfect size for many things. Reheat, sauce, instant noodles etc etc. High quality, well made (in USA). Heavy but manageable.