HOME > Chowhound > Cookware >
What are you cooking today?
TELL US

Advice - building cookware collection - All Clad sizes/shapes?

o
olympia Oct 11, 2010 08:41 AM

I'm replacing most of my cookware and would love some feedback. So far I've assembled
Le Creuset 5 qt brasier
All Clad 12 in fry with lid
All Clad 3 qt saucier with domed lid
Lodge 12 in skillet
De Buyer 9.5 in crepe

I'm contemplating the following (would love suggestions or recommendations for alternatives):
Le Creuset 9 qt round dutch oven
All Clad 2 qt sauce
All Clad 3 qt saute (vs. 3 qt sauteuse - thoughts?)
All Clad 4 qt sauce (vs. 4 qt soup - thoughts?)

I also have a somewhat inexpensive non-stick skillet as well as some cheapie SS pieces to fill in as I build my collection.

  1. hobbybaker Oct 12, 2010 01:29 PM

    I might skip 3qt saute at this point. I guess I might be able to manage most of things with the 12 inch fry pan and 5qt braiser you already have, so to me the saute pan or sauteuse is nice to add but it can wait for a while. I would rather want to have a stockpot first (not necessarily the AC stockpot, though) instead because I want to make a stock especially for recipes for winter time. I cook a lot of braising and stews etc and using own stock brings always better final products than the store bought stock. I might make a stock with 9qt DO if I don't have any stockpot, but to use the big 9qt DO to make a stock is too cumbersome for me as a small person. I hope my random thoughts are benefitial to you.

    1. h
      herring Oct 12, 2010 02:11 PM

      I agree with hobbybaker on holding off on the 3qt saute/sauteuse, since you're just building your collection. You can probably do everything you need to in your 12" skillet (which will have about the same surface area as the 3qt saute/sauteuse), the 5qt LC braiser (which I think will have even more surface area and deeper sides) and/or your 3qt saucier. Instead, I'd focus on saucepans -- a 2qt and a 4qt seems perfect to me, especially since you have the 3qt saucier.

      If you don't have a stockpot that could also be a good idea, though I wouldn't spend All Clad money on one. A 9qt LC french oven seems ENORMOUS to me, but that sort of thing depends entirely on how much you cook ... and how much you can lift!

      3 Replies
      1. re: herring
        o
        olympia Oct 12, 2010 09:09 PM

        Thank you. I actually think the 3 qt seems a little small to me. I wish there was something between the diameter of the 3/4 qt sautes and the 6 qt saute. I like to have a one pot dinner pan and feel like I'm missing that right now. The LC brasier can do the job sometimes but it doesn't always fit the bill.
        I've got a stock pot but can't say that I've used it for anything beyond vegetable soup. I feel like I want the 9 qt DO for the versatility. With a 5 qt brasier the smaller DOs just seem small to me!

        1. re: olympia
          h
          herring Oct 13, 2010 08:42 AM

          Funny, because I initially bought a 5qt LC braiser and exchanged it for the 3qt because it seemed too big! So of course much of this depends on what you cook and how many people you cook for -- I have a 7 1/4 LC and use it probably once a month and have NEVER wished for anything larger. My 4.5 LC and 3qt saute pans/skillets/sauciers get much more of a daily workout. But if you need 9qts to make a one-pot meal, go for it!

        2. re: herring
          c
          cleobeach Oct 14, 2010 10:58 AM

          Count me in on holding off on the 3qt saute. I actually have the 4 qt saute that also doubles as my large frying pan. I have every intention of adding a 12' fry but never felt the need. Point being, the 12" fry will likely do anything the 3qt saute would.

          I have both the 2 and 4qt sauce pans. I use both, the 2 more than the 4. I would actually like another 2qt sauce. My well-meaning husband bought the 4 qt as a gift when I really wanted a second 2 qt.

        3. d
          Dan D Oct 13, 2010 09:07 AM

          My most used pieces are the All Clad 3 qt saute pan and lid, I got it as part of an LTD set from Williams-Sonoma more than a decade ago, it accompanied a 10 in fry pan, which tends to be too small for many uses. The 3 qt saute pan is a great size for larger fish fillets, braise or saute of greens, and many one-pan meals including pasta dishes. Even the 4 qt size, which is simply deeper rather than larger diameter, would be an extremely useful piece.

          The saucepan size depends on your cooking, 2 qt is okay for making a quart or so of ice cream base, and concentrated sauces, but insufficient for most pasta sauces, where 4 qt is a better bet.

          1 Reply
          1. re: Dan D
            o
            olympia Oct 13, 2010 12:52 PM

            Do you find the 3 qt big enough? I wish there was something with a bigger diameter without going all the way up to the 6 qt sauté. Should I look at the 11 or 13 French skillet or would they be too short?

          2. achefsbest Oct 13, 2010 12:37 PM

            I use my all clad 2 quart sauce a lot. For soups, stewy stuff, making pasta, popcorn...

            1. s
              souvenir Oct 13, 2010 05:11 PM

              I have all the pieces you are contemplating. Of them I use the AC SS 4 qt soup with 2 short loop handles all the time, and hardly ever use the 4 qt saucepan. They are pretty much the same shape and I don't like the weight shift that the long handle adds to the pot. I need two hands on the handle to maneuver it when full. It is the version that doesn't have the loop handle on the other side.

              I also have the 2 qt rice pot which is basically the 2 qt sauce pan with 2 short loop handles instead of the single long handle. These 2 pots are probably my most used AC SS pots. I think you get the way this is going. The same is true of the 3 qt sauteuse (AC D5 SS) with short handles and use it much more than the older design 3 qt saute. The 3 qt sauteuse is 10.5 inches in diameter. I am pretty sure the 3 qt saute is the same; I'm not near it right now to check.

              I do have a 4 burner gas stovetop where the burners are fairly close together and so this may be influencing my pot and pan preferences more than I realize. If you like using long handles, then you may be happier with the opposite choices.

              I like the LC 9qt but do also have a 6 qt round and a 3.5 qt buffter/braiser. All 3 pieces get used pretty frequently in cool weather months. If I were just going to have one round LC, I would probably go in between the 9 and 6 for the 7.25 qt round or 6.75 qt wide french oven.

              I hope you find this helpful, -sou

              1. b
                Beckyleach Oct 13, 2010 08:58 PM

                I reach for my 2 and 3 quart sauce pans, my 3 quart saucier, and my 6 quart "stock pot" (it's really too short and squat for that) more than any other piece. I have a 3 qt. saute and lid, but I prefer either my Griswold cast iron skillets, or the newer all-clad French skillet, for that function (unless I'm braising a bit after sauteeing ).

                A NINE quart Le Creuset is a honker! I don't even use my 7 quart that often, and I cook for four people.

                1. hobbybaker Oct 14, 2010 10:41 AM

                  Recently I bought LC 6.75qt wide round DO. I love the shape a lot. I have LC 6.75 qt oval, too. With those two, I can cook any shape/type of big roasts of any meat with a snug fit. That being said, if I intend to buy only one large DO, I would buy LC 7.25 qt round DO. It doesn't provide a snug fit always to all type of meat, but overall as a sole one large DO it is a very versatile size/shape. But the size selection is really personal preference. if you feel 9qt is most versatile for you, it is the best choice for you. 2qt sauce pan and 3qt saucier w/domed lid are my favorite pieces of All-Cald. I sometimes wish my 2qt SS saucepan had a curved rim but now that d5 2qt saucepan has that rim and a better handle. So, you have a choice. I cannot say enough about the 3qt saucier w/domed lid (and w/curved rim and a short roop helper handle, too.). This is so far the only version w/curved rim and such a handle among the all All-Clad SS 3qt/2qt sauciers. I just love it. If for some reason, I need to pick only one pan/pot from all the cookware I have, I will pick this pan.

                  9 Replies
                  1. re: hobbybaker
                    i
                    iyc_nyc Oct 17, 2010 02:37 PM

                    Hobbybaker, can you please link to the 3q saucier with domed lid that you love so much? Would love to understand exactly which product you mean. Thanks!

                    1. re: iyc_nyc
                      hobbybaker Oct 17, 2010 07:46 PM

                      iyc, this is the link to the ebay listing. This version of the saucier ( SS, Domed lid, helper handle, curved rim) is discontinued and even cookwarenmore doesn't carry it. Now kind of hard to get item. I bought it years ago at Bloomindales when this version is closed out . Sometimes, I see this version at ebay.

                      http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=110595728920&hlp=false&rvr_id=154985843054&crlp=1_263602_304652&UA=WXI7&GUID=474e214812a0a02652a71ee7fffdfae6&itemid=110595728920&ff4=263602_304652

                      Bye the way, Copper core has the same shape but it is expensive!

                      http://www.amazon.com/All-Clad-Copper-Core-3-Quart-Saucier/dp/B00029CYNU

                      Also, Copper core has 3qt saute/simmer pan but I assme the bottom dimension is larger than the saucier. Also no helper handle.

                      http://www.williams-sonoma.com/produc...

                      Hope it helps.

                       
                      1. re: hobbybaker
                        i
                        iyc_nyc Oct 17, 2010 08:00 PM

                        Thanks, Hobby! I saw one like that at Amazon, and now am tking I might want a two-handled one instead of one long handle -- I tk WS now carries something like that.

                        Thanks again.. didn't tk to prioritize a dome cover until you brought it up. :-)

                        1. re: iyc_nyc
                          hobbybaker Oct 17, 2010 08:10 PM

                          Helper handle is great to have. I am not particularly interested in the domed lid but since i have nothing like that and the lid perfectly fits my 10 inch fry pan, too, which has not lid, so it doesn't hurt to have that lid : )

                          WS's is the saute/simmer pan in Cooper core I guess. Also, at the store not web, WS might have the SS version with pouring sprout but no helper handle and no curved rim. with the flat lid. They have this version at the WS outlet too where you can get the best price. If you have one locally, strongly recommend to check.

                        2. re: hobbybaker
                          i
                          iyc_nyc Oct 17, 2010 08:10 PM

                          Hobby, are these comparable to the one you have, and do you have thoughts on them?

                          http://www.cutleryandmore.com/allclad-stainless-steel/saute-pan-domed-lid-p115115

                          OR

                          http://www.williams-sonoma.com/produc...

                          Also, do you find the 3Q and the surface area on bottom enough for most of your needs? It sounds like it's the equivalent of a 10" pan in terms of bottom surface area, and I sometimes find myself needing a tad more than that.

                          Many thanks again!

                          1. re: iyc_nyc
                            hobbybaker Oct 17, 2010 08:21 PM

                            iyc, those are the saute pan, flat bottom, and mine is saucier, curved botttom. Meaning, the bottom dimension of my pan is smaller than the products you linked. but I sometimes use the saucier for saute too as I mostly cook for two.

                            Are you interested in buying a saute pan rather than saucier? It all depends on your most frequent use and the number you are cooking for.

                            I personally do not need to buy 3qt saute pan as the discussion at the beginning mentioned. I am happy with the 12 inch fry-pan and the LC 3.5qt buffet casserole I have. If I ever buy a saute pan I would buy one of those. With larger surface, two handles. I am not a fan of the longer handle and my use of those pans are also in oven-use. Not only on stove-top.
                            So I like two smaller handles better. Easier to manuver in oven or when the pan is carried out from the oven. You might like one of those instead of larger sautepans with long handles. I personally find cusinart multi clad pro pan is a good value.

                            http://www.amazon.com/All-Clad-Stainless-Quart-Buffet-Casserole/dp/B00028X2X2

                            http://www.amazon.com/Cuisinart-Multi...

                            1. re: hobbybaker
                              i
                              iyc_nyc Oct 17, 2010 08:23 PM

                              Awesome, thanks. Yes, i overlooked the fact that yours is a saucier. But this is super helpful.

                              1. re: iyc_nyc
                                hobbybaker Oct 17, 2010 08:43 PM

                                Sure. No problem! Hope our conversation is also benefitial to OP, too :) also, iyc, you migt like thesaute/simmer pan 4qt, too. d5 saute/simmer pan is attrctively priced and I read someone here in this forum liked it a lot as far as I remember correctly. You might be aware but I just want to mention it anyway.

                                1. re: hobbybaker
                                  o
                                  olympia Oct 19, 2010 04:30 PM

                                  Yes, helpful! I seem to have gotten a defective 12 in fry pan (ugh) so that will be going back. I'm not actually too fond of the shape of it though. I think my cooking style is more suited to one pot meals and I think the saute pan is what I should focus on. Now I just have to decide what size. The 3/4 qt seems so small on the bottom. I'm wondering if the French Skillet would actually be a better choice for me. Too many choices!
                                  I think my saucier is identical to yours - helper handle, rolled lip and domed lid. Hasn't seen any use yet but I'm anxious to break it out!

                    2. e
                      E_M Oct 18, 2010 12:32 PM

                      I would re-evaluate the 9 qt LC, as once it is filled with meat/liquid it will be QUITE heavy. (Too heavy for me, anyway.) When braising large amounts, I use my 8 qt. stock pot. It works fine.

                      I think everything else is really a matter of opinion. I have come to the conclusion that any future pots will be sauciers, as I have decided that I hate straight sided pots. Curved ones are easier to stir. Also, I have the 4 qt soup pot, and I dunno...it's hard to see inside it when it's on the stove. I'd rather have a sauteuse or low casserole. Also, I prefer two handles over a single long one (for oven use) except, of course, in the case of small sauciers.

                      1. c
                        chefwong Oct 18, 2010 01:10 PM

                        Not a pot recommendation but have you considered/looked at Demeyre.

                        I have alot of AC pieces, but over the last couple of years, if/adding a new pot to the mix, I tend to go with the Demeyre Atlantis series. They clean really well too....

                        1 Reply
                        1. re: chefwong
                          o
                          olympia Oct 19, 2010 04:31 PM

                          I'll look into them. I think I'd like my pots to match - kind of goofy, I guess!

                        Show Hidden Posts