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FAQs / Use & Care
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Yes. All of the All-Clad collections are oven and grill safe. Nonstick items are not grill safe, but can be put in the oven up to 500°F/ 260°C
1. All-Clad has a policy of manufacturing all of its bonded cookware in the USA. This means that it purchases its metals only from US suppliers and bonds them at its own rolling mill on-site in Canonsburg PA. It then forms them at the same location into high performance cooking vessels.
Stainless Steel collection: The stainless Steel collection is All-Clad’s best-selling cookware and the choice of professional and discriminating cooks acrosse the world. This collection features several precisely formulated layers of unique stainless steel, pure aluminium and aluminium alloys, its bonded construction extends to the base of each sides of the pan, ensuring unparalleled heat transfer with no hot spots. The whole exterior layer is magnetic stainless steel making it adapted for all induction cooking.
No. You can cook on all of our conventional cookware with metal, plastic or wood utensils. If you are using a nonstick All-Clad pan, however, we recommend using wood or plastic.
The long handles are cast stainless steel, which conducts or distributes heat poorly. The shape of the handles and the stainless steel rivets also provide a safe grip and prevent the handle from becoming too hot on the stove top. However, in the oven or grill, handles will get hot. Always keep oven gloves handy to prevent burning your hand.
The short loop handles will get hot on the stovetop and in the oven. The use of oven gloves is recommended for these handles.
Yes. In fact, All-Clad is one of the best choices for this type of range since our cookware is balanced and the contact surfaces are smooth (the exceptions are our grill pans). The bonded construction and superior heat distribution help prevent scorching, which can be a problem with this style of stovetop when using other brands of cookware.
A preheated pan and lower flames are the key to stick-free stainless steel cooking. Preheat your pan on low or medium heat for one to two minutes. Tap the upper edge of your pan to test the heat. (If it is too hot, remove from the burner for a couple of minutes.) Pour 2-3 teaspoons of cold oil in your preheated pan-or enough to cover the bottom of the cooking surface. Add food, making sure that there is an even sizzling sound when your food touches the pan. This indicates that your food is cooking on contact and creating a natural barrier to prevent sticking. Allow food to cook without disturbing it until the correct doneness is achieved. The natural sugars in your food caramelize on the cooked surface, developing great flavours and lifting your food off of the cooking surface naturally. If the sound that food makes on initial contact with the pan is more of a crackle than a sizzle, your heat is too high and sticking may occur. All-Clad recommends low to medium heat for frying, braising, sautéing and simmering because All-Clad is ideally crafted to hold heat.
The cooking surface of All-Clad cookware is made from high-quality 18/10 stainless steel, a proprietary formulation of 304 grade stainless steel specially adapted to meet All-Clad specifications regarding grain size, texture, alloy content, and other physical properties that guarantee the superb culinary performance that makes All-Clad the world’s finest cookware. All stainless steel used by All-Clad is certified to meet National Standard ISO 9000 (International Organization for Standardization) for all 304 series stainless steel intended for use with food. Every "melt" by our steel suppliers is tested and certified to meet the ASTM 240 (American Society for Testing and Materials) standards.
In the world of cookware, ours is actually rated as light/moderate in weight. We have worked for the past 30 years to create cookware that is balanced in your hand, yet weighty enough to hold heat evenly, this is an important performance feature in premium cookware. Small pieces are easy to handle and the larger pieces often include a helper handle for easy lifting and pouring.
All-Clad makes premium cookware. We are the originators of ‘bonded metal’, this allows us to combine many different metals in each piece of cookware to create the optimum in performance and durability. We use the highest-quality metals and make all of our bonded cookware in the USA.
Please click here for information on All-Clad’s lifetime guarantee and easy instructions on how to make a claim under the guarantee.
Induction range tops do not have combustible gasses or open flames, but use a magnetic field to create heat. The technology is widely used in Europe and is popular in professional kitchens because it is so efficient. All-Clad stainless steel has been induction-ready since its development because we use a special magnetic stainless steel on the exterior. We built the ‘Stainless Steel’ and the new ‘Copper Core’ induction compatible collections to be used on any hob and in professional kitchens that have adopted this technology.
If you have never cooked with All-Clad before, you may be surprised by how efficient it is. Start using your All-Clad on a low flame for all applications except boiling. Because our cookware is built to hold heat and distribute it well, you will find that low temperatures using All-Clad are comparable to medium to medium-high settings using other cookware brands. When preparing to sauté or fry, preheat your cookware a minute or two on a low setting. Test the heat by lightly tapping the top edge of your pan with your palm. If the pan feels warm to the touch you are ready to cook. Put cold oil in your preheated pan. This helps to form a natural barrier that prevents food from sticking. Now add your food. There should be a sizzling sound when your food touches the preheated pan, indicating that the browning or searing process has begun. Leave the food for approx 1 minute to sear – do not try to push it around the pan too soon otherwise the food may tear and then stick to the pan (see below – ‘how do you prevent sticking’). Medium to low heat is all you will need.
• For daily cleaning, warm, soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left on the pan may cause discoloration and sticking.