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Comparable SS Alternatives to All Clad at BB&B

Mojave Jul 29, 2011 11:00 AM

I registered for some All-Clad (Master Chef) but as has been mentioned a few times already they are being discontinued (reasoning, according to my BB&B contact is the small parts of the cookware are made in China and will be now be completely mfg in the USA!) and I have just found out that it is all out from the stores near me. My shower is in a month and good cookware is what I am most excited about/need most desparately.

I love All-Clad and am not sure if I will take it off yet or not, but there are other brands of SS that are not being discontinued and I am willing to get something else mostly because of the handle. Too bad about the brushed metal though, I really like that on the MC2.

So, can anyone tell me if they have used All-Clad as well as any of the below and what your thoughts are? This is stainless steel only.

- Mauviel
- Calphalon (not a fan of the regular non-stick black cookware but will consider giving their SS a chance)
- Sitram (never heard of them)
- Le Crueset
- Culinary Institute of America (not familiar with this name at all either)

  1. Chemicalkinetics Jul 29, 2011 11:28 AM

    "I really like that on the MC2"

    MC2 is not a triply stainless cookware. It has an exterior aluminum surface. Is that something you are considering or do you only want stainless steel exterior and interior?

    If we are talking about BBB, I have used the Calphalon triply cookware (the Triply line and the Contemporary line). Calphalon Triply line cookware are mirror finished. Calphalon Contemporary cookware are brushed/stain finished.


    I know Cuisinart Multiclad cookware get very positive reviews by fellow CHOWHOUNDS:


    Mauviel is the most expensive one and its cookware which you referred to are 5-ply.

    8 Replies
    1. re: Chemicalkinetics
      Mojave Jul 29, 2011 11:54 AM

      That's right, I totally forgot it is aluminum. That isn't necessary for me, I just like the look although I do like how it cooks better than their basic SS items.

      1. re: Mojave
        Chemicalkinetics Jul 29, 2011 11:57 AM

        Wait... in that case, are you looking for a triply cookware (stainless-aluminum-stainless) or are you looking for something more like the MC2 (stainless-aluminum-aluminum)?

        1. re: Chemicalkinetics
          Mojave Jul 29, 2011 12:08 PM

          Well, maybe both for a price comparison. I like the MC2 better but I probably have a better selection with the tri ply.

          1. re: Mojave
            jshawn2 Jul 29, 2011 01:20 PM

            All-clad updated their stainless steel line. They call it "Tri-Ply Stainless Steel" now. It features "more comfortable handles". Although the handle still looks pretty much the same. No doubt they will be expensive.... very expensive.



            Multiclad a good economical alternative. It's just as good as the AC SS line IMO. The V shape handles stays cool. The handle is bit smaller than most cookware but comfortable. Jacques Pepin uses Multiclad on his show so it can't be that bad.

            1. re: jshawn2
              Mojave Jul 29, 2011 01:33 PM

              I am pretty disappointed the handles are still that silly U shape that so many people have made a point to complain about. They seem pretty stubborn on not fixing it and I can't help but wonder why. The handles don't bother me too much, unless I grab it a certain way and it actually kind of hurts! I know some people have a really hard time with it. They could hire a recent Engineering grad to create a new, amazing handle for cheap, and help jump start a kid's career lol

              Actually, I'm stopping at WS in a little bit, I'll see if those are there and if they feel any better.

              1. re: Mojave
                ellabee Aug 10, 2011 02:13 PM

                At this point, the handle design is probably too much part of the "brand identity" for All-Clad to change it significantly. I'd bet that it's also a design that approaches some minimum of temperature and weight for a given length/balance.

                The most comfortable and effective handle on any cookware I own is the very long, brushed stainless one on a Regal tri-ply skillet (American Kitchen, previously Marcusware). Those strengths are especially appreciated on a pan that gets manipulated so much when in use. Mine's a 10" skillet; the handle would be even more of a plus on the 12".

                Next best in comfort are the Cuisinarts (pretty much same handle on the clad and disk lines), which are flattened and use a fairly thin V near the point of attachment to dissipate heat transfer. That thinness might be a long-term durability problem for larger sizes of pots in those lines, but the ones here are a small saucepan and a modest-medium saute pan, so it seems like a worthwhile tradeoff.

              2. re: jshawn2
                Chemicalkinetics Jul 29, 2011 01:40 PM

                "It features "more comfortable handles". Although the handle still looks pretty much the same."

                It is much rounder, so it won't exert the same pressure (pain) to your hands. I don't know if it is more comfortable than other brands, but it should be more comfortable than its past design.

                1. re: Chemicalkinetics
                  Mojave Aug 1, 2011 09:30 AM

                  I checked it out at WS and couldn't tell the difference. It never bothered me as much as others, though, so that could be why. No significant changes for sure, though.

      2. d
        DukeOfSuffolk Aug 10, 2011 08:57 PM

        I like my emerilware tri-ply skillet by all clad. It is tri-ply, made by all-clad, and I liked the handle just as much as the all clad SS handle for the 10" skillet. (from what I remember it's quite similar but at a less extreme angle than the all-clad SS) I bought it at BB+B, though they may be discontinued. They had a whole set also. If you want to look at it make sure that it is emerilware tri-ply - there is an inferior set of emerilware cookware that isn't tri-ply. It performs great.

        You can also get tramonita tri-ply at wal mart (might be branded as BHG better homes and gardens), calphalon tri ply at BB&B, etc. Even IKEA has a line of tri ply pans. I mentioned my emerilware because it's made by all-clad and the handle really is quite nice IMO. It's cast aluminum (the handle) also so it doesn't really get hot that fast. It's also not thin like a rod if you don't like that type.

        1. c
          chefwong Aug 11, 2011 06:24 AM

          This is not a BBB response, but are you hard set of AC SS ? Take at look at Demeyre - Atlantis or Apollo Series.

          I have relegated alot of my daily P&P to Demeyre. They clean up amazingly well. I like the welded handles and I like the fact that where it counts, it's disced and on other pans, it is clad throughout (don't necessarily want clad on ever style of pan I have). They're priced inline with AC IMO.

          1 Reply
          1. re: chefwong
            Jay F Aug 11, 2011 06:31 AM

            Which Demeyere is clad, which is disc?

          2. c
            chefwong Aug 11, 2011 06:43 AM

            Saute/Fry are clad.
            Can't speak for the Apollo, but on the Atlantis, the remainder is disced.

            I don't own a Atlantis fry Pan.
            I used their *proline* line for that as well as black carbon steel.

            It's hard to explain until you've used it but they clean amazingly well.....

            2 Replies
            1. re: chefwong
              cutipie721 Aug 11, 2011 07:01 AM

              No doubt they are great pans. But I'd suggest OP to handle one at the store first. I wanted to own one. I know it's awesome, yada yada, but it's just way too heavy.

              1. re: cutipie721
                chefwong Aug 11, 2011 07:07 AM

                YES. Indeed. Handle any pan.....as it's subjective just like knives or even the feel of knives on various mediums of chopping blocks

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