All-Clad Tri-ply Stainless Steel Cookware
All-Clad Tri-Ply stainless steel cookware builds on the great quality of classic All-Clad pots and pans. This superb cookware is now updated with wider, easier to hold handles and made in the USA lids. For extra convenience, sizes are now engraved on the bottoms of each pan. Pans heat quickly and evenly thanks to the tri-ply layers of stainless steel and aluminum. As with All-Clad classic stainless, All-Clad Tri-Ply cookware is made in the USA. Now, matching lids are also USA-made! And, same lifetime guarantee too.
Start your All-Clad collection with these great values. Choose from 6-piece, 7-piece, 9-piece, and 10-piece sets.
Available with nonstick interior.
Useful for sauteing as well as frying. Sloped sides make maneuvering hot foods easier.
The saute pan has a wide, flat bottom, and short, straight sides. Larger sizes also have a loop handle to help in lifting the pan. The saute pan is used for browning, sauteing, and frying.
All-Clad's innovative french skillets are a cross between a fry pan and a saute pan. They're lighter weight for easier handling. Made in the USA.
Perhaps the most popular pot in the kitchen, sauce pans are the foundation of your cookware collection. Some models also have an additional "loop" handle to help lift and control the pan.
A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids.
The flared sides of the Windsor lend themselves to reducing sauces, by allowing more moisture to evaporate.
The casserole is a deep round pan used for baking and serving one dish meals. The looped handles facillitate easy removal from the oven; casseroles can go straight to the dinner table for serving.
Designed with rounded sides and a wider brim for easier stirring and whisking. Use in place of either the sauce pan or saute pan.
Stockpots with a colander insert for draining pasta. Make perfect pasta everytime with a pasta pentola pot Not for use with induction ranges.
Rectangular roasting pans are deeper and heavier than bake pans. They are designed to cook turkeys, chicken, pork loins and other meaty roasts. You can even use them to bake lasagna, shepherd's pie or other casserole dishes.
A large, flat-bottomed wok for stir-frying. It also can be used for deep frying, or as a second fry pan for cooking burgers, chicken, etc.
A Dutch oven is excellent for slow-cooked, hearty "comfort foods" that are enjoying a revival. Wide and deep, this professional-weight Dutch Oven is beautifully styled for convenient oven to table use.
The French Oven features a domed lid for covered roasting in the oven. A rack is included to lift the food from its natural juices.
Smaller wok without a lid. Ideal size for single people or small quantities. Similar to the chef's pan, without the lid.
This large, rounded, sloped pan is good for browning, and includes a domed lid for versatility. It can also be used as an extra casserole pan.
Paella and jambalaya are two meals traditionally made in this pan, similar in design and use to the braiser pan.
This small pot holds two cups and is perfect for melting butter or for preparing other sauces.