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Oct 3, 2011 05:47 PM

Thoughts on All Clad Bakeware?

I've seen one post on this subject and didn't glean too much info from it. I'm hoping to get a bit of feed back here. I'm thinking about a 9 in round baker (probably 2) two loaf pans and two shallow bakers (12 x 15 in) and a 9 x 13 baker.

I don't bake too much but I've got a really bad collection of bakeware now. In addition to baking, I'm envisioning using these pieces for casseroles, sides, dips, serving etc.

Any thoughts are welcome. I'll add that I'm not a fan of nonstick and that I love being able soak/easily clean my bakeware. I do realize that these are astronomically priced but I've got through so many cheap, junky pieces that I really don't want to have to go through bakeware again.

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  1. Nothing special in my opinion. In my personal experience, the best bakeware is made by Chicago Metallic, their simple aluminum product. I do not use non-stick bakeware. Silpat and good-old butter and flour or parchment paper works much better.

    1 Reply
    1. re: catdoc46

      Ditto the C/M, parchment, and well prepped pans. The C/M baking pans don't warp, are true workhorses in the kitchen, and can be used for other things. I use the 1/4 sheet and 1/2 sheet jelly roll pans for prepping meats, food trays, etc. Parchment is a must have for scones, cookies, bread sticks, etc. I'd pass on the A/C bakeware - crazy expensive for the purpose. Save your cash for cookware!

    2. Get bakeware from bakeware manufacturer like Chicago Metallic

      1. I enjoy using my AC cookware but for bakeware I want either earthenware like Emile Henry or a heavy metal pan. I am really liking the USA Pans I've gotten more recently but I've got Chicago Metallic and Caphalon that have been going strong for 10 years or more and are still not only completely functional but also still attractive.

        No doubt you could make the same claim about AC but I just don't think the price is justified.

        1 Reply
        1. re: rainey

          Oh yes, Calphalon bakeware are pretty good too and for reasonable price. Only thing is that Calphalon bakeware are mostly nonstick as far as I know, which is fine by me, but the original poster may have no use of them.

        2. Another vote for Chicago Metallic regular (not non-stick). I can be as collector-y as anyone, but is there really any reason to use stainless (tri-ply?) for baking cakes? And oy, the cost.

          1. Have you ever seen the movie ""Brewster's Milions"? If you need to rid yourself of cash, then All Clad bakeware is the ticket.

            3 Replies
            1. re: ladybugthepug

              *chuckle* In that case, olympia should buy each of us a set!

              But yes, if you like 'pretty' and can afford it, that's your choice. But AC pans are not going to make everyone else look like they're turning out burned dog biscuits on their inferior bakeware in comparison. Hmm, actually I do make biscuits for my dog on mine, but that's beside the point.

              1. re: mlou72

                "But AC pans are not going to make everyone else look like they're turning out burned dog biscuits on their inferior bakeware in comparison"

                That is a good point that I sometime miss. I think it is true that you want to use the correct cookware when possible. e.g. use a frying pan for pan frying instead of a stock pot. However, there just isn't a huge difference between an All Clad triply pan vs a Calphalon triply pan vs a Walmart Tramontina pan. At the end, I would say 95% cooking skill and 5% cookware, possibly even more. If your sister out cook you when you were using a Tramontina triply pan, she will still kick your ass when you switch to an All Clad triply pan.

                1. re: Chemicalkinetics

                  And on top of it all you have to know your bakeware; that one sheet pan that is a little thicker than your other one and the one with the dark nonstick coating will do different things to your poor little sugar cookies if you don't know their personalities well. I won't gripe about the expensive half sheet pan that warps like monkeys are jumping on it in the oven when I'm not looking, I just keep that sucker around because I'd throw up if someone offered $1 for it at a garage sale. My favorite 9x13 baker is Temptations in Hello Yellow, and second to it is some cheap pan that wins points because it has a snap on tall lid for storage of leftovers.

                  One of my favorite baking sheets is a Wilton XXL dark nonstick that I got super cheap at TJ Maxx, but the darn thing is so slick I have to store it by itself in a special spot after the pantry accident it caused that sent a stack of bakeware flying all over the pantry. Pretty sure it has the same coating as the saucer Chevy Chase rode down the slope in Christmas Vacation ;)

                  Well maybe there's the answer: buy one piece, see how you like it. It's my opinion that one can't just make a list of the best and go buy it and be satisfied, it's really all about collecting and trying (and sometimes swearing) over the years. I'm not convinced one brand makes the best pan for each job.