A purpose to every curve.
For decades, All-Clad creations have been revered as quintessential cookware designs, and preserved as archival standards. Though often emulated, demanding chefs and discriminating home cooks realize that nothing compares to an All-Clad original.
The unique shape of an individual pot or pan is largely what determines the task to which it is best suited. Fry pans and wok skillets, for example, have sloped sides to facilitate turning or flipping, while sauce pans have straight sides to better accommodate added liquids, such as wines or stocks, when deglazing or making other sauces. A taller vessel with a relatively narrow mouth, such as a stockpot, minimizes liquid evaporation during long, slow simmering. | |
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Windsor Pan
The narrow bottom and flared sides of the Windsor Pan facilitate evaporation, making it the ideal selection for reducing sauces. The wide mouth also makes for more precise pouring. |
Saucier
The sloped sides of the Saucier contour to whisks and stirring spoons, making it an excellent choice for building sauces and preparing dishes such as risotto, that require continual stirring. |
Sauce Pan
The Sauce Pan is a versatile choice for making sauces and soups, as well as vegetables, grains and cereals. Can be used with or without a lid to control evaporation. |
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Butter Warmer
Originally designed to melt and clarify butter, the Butter Warmer has found many additional uses, including warming milk or other small amounts of liquids, and even for presentation of side dishes. |
Dutch Oven
The Dutch Oven is a larger vessel designed for slow-cooking generous volumes of savory stews, braised beef or pot roast. Handles at opposite ends make lifting safe and easy. |
Stockpot
The Stockpot is a large, deep vessel with a flat bottom, ideally suited for preparing soups and stocks, as well as boiling or steaming lobster. The tall profile keeps pasta submerged during boiling. |
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Fry Pan
Considered the essential “workhorse” of the kitchen, the Fry Pan is well suited for fast cooking with oils over high heat. Gently-curved sides facilitate turning, flipping, and releasing foods from the pan. |
Braiser Pan
The Braiser Pan is the all-in-one selection for stovetop browning, oven slow-cooking, and table serving a variety of dishes. The tight-fitting lid retains moisture to keep meats tender and juicy. |
Saute Pan
The Sauté Pan is designed for sautéing, frying and searing, and is also well suited for preparing marinara and other sauces. The high sides serve to retain added liquids during cooking. | |