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Jan 20, 2005 02:34 PM

how long does all-clad stainless cookware last?

  • j

i'm thinking about purchasing some all-clad stainless cookware (fry pans, saucepans, etc)

my questions is, do these things really last a life time? or is 5 years a better estimation of how long they'll hold up


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  1. I can't imagine a much tougher pan. Unless you take a hammer to it, or leave it empty on a hot burner for hours and hours, it would be hard to really kill one. I've had some of mine for 10 years, and they perform as well as the first day I got them (and some of them were pre-owned).


    1 Reply
    1. re: Tom Meg

      Funny you should ask. I sauteed chicken livers this noon in my long-handled all-clad "spider", and as I was washing up, I thought what a faithful friend it had been for 25? 30? years. It's one of my favorite utensils...

    2. The only better deal in terms of durability would be Le Creuset, because they'll replace worn pieces for free.

      But be warned that the Le Creuset roasting pan, if you are looking at it, is somewhat different than what you might want and has been the subject of threads in the past.

      1. Aloha,
        We bought a stainless steel cookware set 35 years ago at a "home demo party". It doesn't have the heavy multi-layer bottom as the new ones do. We have had no problem other than the handles get loose but it is nothing that several turns w/ a screwdriver can't fix. That set cost me over $300 then and it was worth it. The set remains as the core of our cookware. I still buy "specialty" individual pieces both stainless and non-stainless as needed. Good luck......


        1. All-clad stuff lasts forever except for the non-stick stuff-- The non-stick stuff lasts 3 years tops.

          8 Replies
          1. re: chococat

            I've had mine for more than that and they are still working fine. You just shouldn't abuse non-stick the way you might a regular surface.

            1. re: chococat

              I've had two All-Clad non stick pans for almost 7 years now. I treat them very well, and they are still pristine. I only use wooden or nylon utensils, I hand wash them very carefully so as not to damage the coating, and heat them up gradually if I'm not adding fat to the pan when I turn on the stove.

              1. re: chococat

                Yeah, I bought an All-Clad non-stick frying pan about 5 years ago and have used it only for bacon and eggs, so no high heat, no metal utensils, gentle hand washing. Its non-stick property is totally shot. I do fix bacon and eggs nearly every day, but it just wasn't worth the cost. A few months ago I replaced it with a Tramontina pan I got at Sam's Club for $17.50. So far, so good. If it lasts only a year, it will be a better value than the All-Clad. I do have several other bare-metal All-Clad pieces that excellent and will undoubtedly outlast me.


                1. re: Jim Washburn

                  It is cheaper and just as easy to do bacon and eggs in a well seasoned cast iron pan.

                  I stopped using non-stick anything because I find that cast iron can be just as effective, and yet could withstand higher heat.

                  1. re: HLing

                    You are absolutely right. Cast iron is great. I wouldn't think of using anything else for fried chicken, cornbread, etc. I just have a slight preference for a non-stick coated pan for bacon and eggs, but I'll certainly never again pay much money for one.


                    1. re: HLing

                      Eggsactly what I wuz going to say.

                  2. re: chococat

                    I don't think *any* non-stick pans have a long shelf life. If I had to do it over, I'd invest my $$ in quality stainless pots and pans, and buy a lesser cost teflon pan. The all-clad teflon/non-stick pans that I have *have* lasted longer than real cheapies, but they still do not have the life of the regular stainless.

                    Meanwhile, I have to say, do any quality pots and pans "wear out"? My grandmother is still using the pots she got when she got married 70 years ago, and I have all my mom's pots and pans that are at least 25 years old, and have never had any problems. When I want to expand my "holdings," so to say, I buy all-clad, but the Farberware set of my mom's has also lasted very well.

                    1. re: DanaB

                      I, too, was a little puzzled by the question. My mom is still using the Farberware she got for a wedding present, and her 50th anniversary is this summer. I have an all-clad saucepan I bought used at a garage sale when I got my first apartment almost 30 years ago, and it still looks almost new.

                      There's no reason why a decent-quality stainless steel pan shouldn't last a lifetime, unless, as someone said, you subject it to extreme abuse of some kind.

                  3. s
                    Sunshine Girl

                    Along these same lines with the All-Clad stuff, has anyone tried the new MC2 stuff? What kind of warranty is on that? And how does it differ in use than the other All-Clad products? Pros/Cons/Indifference?