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Anyone Use All-Clad Copper Core
I am considering purchasing the 14 piece All-Clad Copper Core set from BB&B (have a 20% coupon) and I am looking for some real world feedback.
Thanks in advance.
Edit to add: The All-Clad Hard Anodized line is not under consideration as it is coated with PTFE. I know that the harmful PFOAs were removed back in 2015 or so, but with SWMBOs asthma issues, I don't want to take the chance of the pans off-gassing something when heated.
RECOVERING BUBBLEHEAD
Southeastern CT.
Comments
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It's just my opinion but if you buy a 14 piece set then there's going to be a few that are never/rarely used. I buy one piece at a time of the most used . But yes All-Clad CC is good stuff.
Be careful when following the masses. Sometimes the M is silent.
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bucky925 said:It's just my opinion but if you buy a 14 piece set then there's going to be a few that are never/rarely used. I buy one piece at a time of the most used . But yes All-Clad CC is good stuff.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
Look around here a bit.
https://homeandcooksales.com/index.php/catalogsearch/result/index/?p=29&q=+8+qt+stockpot
Be careful when following the masses. Sometimes the M is silent.
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I cannot address the AC copper core line but I will completely endorse the All-Clad pans that I bought many years ago. Top quality and the heat transfer properties across the full cooking surface are impressive, especially if you have not worked with that level of pans in the past.
There are a few threads here that talk about cook ware that may be worth a look. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I have one copper core. I honestly can't tell the difference between it and my cheaper stuff that's about the same weight. If I were starting out fresh knowing what I know now, I'd just buy the same stuff that commercial restaurants use.
______________________________________________I love lamp.. -
We bought the 10 piece D5 set at Costco for $650. Good stuff. They have the 14 piece copper core for $1400.Woodbridge, Va.
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PBandJ said:We bought the 10 piece D5 set at Costco for $650. Good stuff. They have the 14 piece copper core for $1400.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
lousubcap said:I cannot address the AC copper core line but I will completely endorse the All-Clad pans that I bought many years ago. Top quality and the heat transfer properties across the full cooking surface are impressive, especially if you have not worked with that level of pans in the past.
There are a few threads here that talk about cook ware that may be worth a look. FWIW-MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
I got a Kirkland signature copper core set from Costco for the price of 1 piece All-Clad and I am not disappointed (250$CDN).
The All-Clad is currently in-stock at the Costco in Gatineau for 1700$CDN (and maybe less) that’s 1275$US. If you still have family in the area and a way for them to get it to you, it might be worth it. The price is from the website and warehouse price is usually cheaper.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Have a couple of CC ALL-CLAD and find them fine. Can’t tell any better than other good pans we have. Cast iron (IMO) wins hands down.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I don’t know what the functional difference between the D5 and copper core would be, so I also don’t know what justifies the price difference.I’ve bought some pieces off of eBay, and have been happy with them. This stuff is practically indestructible.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:I don’t know what the functional difference between the D5 and copper core would be, so I also don’t know what justifies the price difference.I’ve bought some pieces off of eBay, and have been happy with them. This stuff is practically indestructible.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
I have three pieces of D3, a 12" covered Skillet, a 3 1/2 Qt covered Saute pan, and a 3 Qt covered Saucepan, All do exactly what they're supposed to. I might add a smaller sauce pan, but have no use for all the other pieces in the large sets. These three combined with my Le Creuset Dutch oven and a good egg pan cover all my bases. Disclaimer: We are empty nesters. If I was cooking for more than two I might feel differently.Michiana, South of the border.
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No real input regarding Copper Core, but we have the D5 and it's awesome.
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
CTMike said:caliking said:I don’t know what the functional difference between the D5 and copper core would be, so I also don’t know what justifies the price difference.I’ve bought some pieces off of eBay, and have been happy with them. This stuff is practically indestructible.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I've got Copper Core, D5 and their Thomas Keller line. You're not going to notice a difference between any of them. The only appreciable difference is the handles on the TK line don't suck.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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i havent worn out my early 60's vintage revere ware pans yet, i upgraded the range though. they heat faster now
fukahwee maineyou can lead a fish to water but you can not make him drink it -
caliking said:CTMike said:caliking said:I don’t know what the functional difference between the D5 and copper core would be, so I also don’t know what justifies the price difference.I’ve bought some pieces off of eBay, and have been happy with them. This stuff is practically indestructible.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
CTMike said:caliking said:CTMike said:caliking said:I don’t know what the functional difference between the D5 and copper core would be, so I also don’t know what justifies the price difference.I’ve bought some pieces off of eBay, and have been happy with them. This stuff is practically indestructible.
my solid heavy aluminum sauce pans will heat quicker than the aluminum or copper laminated ones. the real reason you would want the laminated ones is a more even heat transfer. just make sure whatever ones you get have the core rounded up the sides to the rim. the few i had with just the bottom lamination are horrible, they burn stuff on the bottom corners around the circumference. my copper tin lined pot is best for an even simmer, thats my chowder pot
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:CTMike said:caliking said:CTMike said:caliking said:I don’t know what the functional difference between the D5 and copper core would be, so I also don’t know what justifies the price difference.I’ve bought some pieces off of eBay, and have been happy with them. This stuff is practically indestructible.
my solid heavy aluminum sauce pans will heat quicker than the aluminum or copper laminated ones. the real reason you would want the laminated ones is a more even heat transfer. just make sure whatever ones you get have the core rounded up the sides to the rim. the few i had with just the bottom lamination are horrible, they burn stuff on the bottom corners around the circumference. my copper tin lined pot is best for an even simmer, thats my chowder potMMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
CTMike said:fishlessman said:CTMike said:caliking said:CTMike said:caliking said:I don’t know what the functional difference between the D5 and copper core would be, so I also don’t know what justifies the price difference.I’ve bought some pieces off of eBay, and have been happy with them. This stuff is practically indestructible.
my solid heavy aluminum sauce pans will heat quicker than the aluminum or copper laminated ones. the real reason you would want the laminated ones is a more even heat transfer. just make sure whatever ones you get have the core rounded up the sides to the rim. the few i had with just the bottom lamination are horrible, they burn stuff on the bottom corners around the circumference. my copper tin lined pot is best for an even simmer, thats my chowder pot
wolf makes a nice set as well cored up the sides, not sure of the mag outer ply. my stove has a large castiron simmer plate, not much need to upgrade pans but i do have a few nice pieces
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I have a few pieces. I like the 10" skillet the best. Also have a 8qt stock pot that we use almost every day.Mountain View, CA
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CTMike said:caliking said:CTMike said:caliking said:I don’t know what the functional difference between the D5 and copper core would be, so I also don’t know what justifies the price difference.I’ve bought some pieces off of eBay, and have been happy with them. This stuff is practically indestructible.
I doubt that there is enough copper mass in those pans to make any real difference in performance.
Copper definitely will heat more evenly and will heat up and cool down more quickly but those advantages are really diminished/negated by the properties of all the other metal layers involved.
If one wants/needs a pan that can respond like copper then just buy a real solid copper pan that is either tinned or, nowadays, lined with a very thin layer of stainless.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Regarding induction:
There's a huge difference between cookware that "will work" on induction and cookware that was designed for induction! It's all about how much iron there is in the pan.
I had an All-Clad Copper Core sauce pan from their original line, and it was wonderful, I loved it, but when I got an induction range, it wouldn't work at all on induction. They re-jiggered the design since, and now they "will work" on induction. But I have a whole set of Demeyere Atlantis cookware, designed for induction, and the one skillet I have that is by All-Clad (NOT copper core, though) "works" on induction, but it doesn't heat nearly as fast, and I have to use a higher setting to get the same amount of heat. It's very noticeable how much less well the All-Clad skillet works on induction!
If you use induction, or plan to do so in the future, I'd urge you to shop for cookware that was designed for induction, not cookware that "will work" on induction. -
@CTMike I'm not questioning that copper is a better conductor. Just asking whether that translates to noticeably faster heating of pans when cooking, with the intention of saving you some $$#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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HeavyG said:
If one wants/needs a pan that can respond like copper then just buy a real solid copper pan that is either tinned or, nowadays, lined with a very thin layer of stainless.
Neither a problem with the All Clad copper core. Not enough copper to be that heavy, and not exposed to make cleaning an issue.
I wouldn't spend the extra cash. My All Clad pieces are D3 (I think) and are my favorite (out of Le Creuset, Mauviel and antique cast iron).I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
This is an example of my Mauviel stuff...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:This is an example of my Mauviel stuff...
whats there to clean once the patina builds up
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Never really developed a patina! Just a coating of grease.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
fukahwee maineyou can lead a fish to water but you can not make him drink it
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