All-CladCopper Core 5-Ply Stainless Steel Sauce Pan 2 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

What’s best about this pan is its excellent distribution of heat. Also, it’s compatible with an induction cooktop.

I have explored a bunch of cookware types, ranging from non stick, enameled cast iron, cast iron, stainless, copper… etc.. I have an All-clad copper core sauce pan and I have to say this is the best balance between high performance (even heating with no hotspots, which is a must for sauce pans so you don’t scorch your sauce) and ease of maintenance. There is something special about all-clad stainless steal that makes them MUCH easier to clean than any other stainless steel pans/stainless steel-lined pans for some reason. Cleaning up after cooking rice is a breeze, and as long as you keep the heat between medium and low, you won’t burn your food because of how even this sauce pan heats up (cooking on high heat is a no no for stainless steel anyways as it scorches the food and overheating can cause it to discolor). However, I must say that this pan is HEAVY for its size, because copper is dense. The pan won’t heat as evenly or as quickly as a good-old copper pan lined with tin/stainless steel, but you don’t really notice the difference and this pan is just so much easier to maintain. The only competitor to these, I would say, is the copper ceur line by Falk which basically has the same idea of sandwiching copper between stainless steel, but those don’t clean as nicely and are way more expensive.

Gimmicks, new coatings, different materials... none of it makes sense against a well made, well designed, proven conductive layer with quality, functionality and durability at the forefront.

This is an heirloom quality pan. It’s obviously not inexpensive, but it will last 10 lifetime and it is a joy to cook with these beautiful pans.

I retired several years ago and took over the cooking from my wife and, although I have no formal training, I just love to cook. I “inherited” a set of anodized Calphalon pans and other odd pans in use for several years. The inside surfaces of these pans were fairly well scratched and I was concerned about their continued use.I did research and decided on the All-Clad Stainless Steel Copper Core 5-Ply Bonded 10” fry pan, the 2 and 4 qt sauce pans and the 5 qt saute pan as replacements. I already owned a 12” SS steel fry pan and 10” SS saute pan by other manufacturers so I was familiar with SS use and cleanup however in the back of my mind I still had concerns about cleanup of All Clad.The pans are beautiful to behold (not that it matters), are of extremely good quality and are moderate in weight, not heavy. The handles seemed a little odd to hold at first but now I do not even notice it. In fact there is a small protrusion on the underside of the handle that fits very nicely for the forefinger, giving tactile feed on hand position on the handle and stopping it from slipping to close to the heat. I have used the new All Clad pans daily since their arrival on a gas stove. They do heat faster and more evenly then the old set. Once cooking, transmission of heat changes are almost instantaneous.As far as cleanup, what concerns I may have had were unfounded. Cleanup has been a snap, even my wife mentioned how easy they are to clean. The 2 qt sauce pan I use to cook chai every morning has less scorched milk residue and cleans up easier than the previous anodized pan I was using. I was also a little concerned about cooking rice in the 4 qt but again, the rice comes out great and no cleanup problem.I think the biggest issue one may have with the Copper Core level is the price as there is a premium. I took the long view. I will have these probably for the balance of my cooking days. After that, they will probably by handed down to my children. Yes, they are that good in my mind. So I see many years of service ahead for them and I couldn’t see cutting corners on price and maybe not be as happy as I am with these.One plus was the ability to place all pans in the oven to 500+ degrees, not something I could do with the older pans. Another factor that swayed me to All Clad versus other manufacturers is that they are made in the US. I would definitely buy these again.

If you're on the fence trying to decide between the 1.5 qt and 2 qt . . .I own both and honestly wish I'd passed up the 2qt.The diameter of both pans is identical . . .but the lower sides of the 1.5 qt make this pan so much easier to use when coking things that require a lot of stirring and capacity difference is negligible.The copper core interior of these pans will cause water to boil away faster than other All Clad lines. I am in the process of replacing my older LTD with Copper Core, so have those to compare it with. I haven't boiled one dry yet, but can see how this could easily happen. As a result, I've changed some of my cooking habits to accommodate the copper's attributes. For example, I used to hard boil eggs for 15 minutes . . .the 1.5 qt holds 7 eggs. I put the eggs, covered with water on the burner and bring to a boil, then cover with the lid and turn off the flame . . .after 20 minutes, they're perfectly hard boiled.As for the Copper Core line itself . . .there's a reason Julia Child adored her copper pans so much . . .there's simply not a more heat reactive metal in the world. If cooking on gas or induction stove, the copper reacts immediately to change in temperature. I put 2 cups of water in both my LTD and Copper Core 1.5 qt sauce pans for a side by side comparison. With burners set on medium heat, brought both pans to a boil. The Copper Core pot beat the LTD by 47 seconds. No, that's not a lot of time, but does demonstrate how much quicker the copper interior reacted to the heat when first turned on, then the LTD with its aluminum core.Couldn't be happier with my purchase and highly recommend this line to experienced cooks who can appreciate the difference better cookware makes. Can't promise it will make food taste better, but can promise the cooking process will be more enjoyable in excellent performing cookware.***Update August 7,2014***In addition to the 1.5 quart I reviewed here, I also purchasd the 3 Qt . . .paid $245 via Amazon Prime on March 5, 2014. I returned here, 5 months later, to purchase a second 3qt . . .only to discover the price has risen $70?!?! I'm glad I purchased when I did . . .and certainly won't be adding another at this price. Great pan . . .but unless I missed the "Great Pots & Pans shortage of 2014" then maybe there really is sky rocketing inflation, in spite of government figures claiming otherwise.

Me gusto mucho

NOTHING

If you’re serious about your cooking stick with coppercore!

Ich wollte einen Topf mit Kupferkern für die Induktionsplatte.Dieser Topf wurde als sehr gut getestet, ist aber wirklich hochpreisig! Sieht aber auch sehr gut aus!Ich nutze den Topf auf einem Induktionsfeld und wähle maximal 1600 Watt, damit sich Stahl/Kupfer nicht verfärbt.Die Kocheigenschaften sind wegen der gleichmäßigen und schnellen Hitzeverteilung toll. Zum Pastakochen reichen z.B. nach dem Aufkochen 200 Watt zum Garen bei schrägen Deckel.Man sollte aber auch kein Salz auf den heißen Boden kommen lassen, da sich dieses in den Stahl 'einbrennt'. Also am besten zum Schluss würzen.

Excellent build quality, cooks like a dream