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Feb 12, 2013 07:57 PM

Confused by All clad price difference for the same pan!

Hi everyone! My first Chow post -- doing my wedding registry and SO confused by the price difference in these 2 All Clad pans -- any answers to explain this differential? Thank you!!



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  1. They sure look similar on their webpage. I have seen the same product on the same website listed for different prices in the past.

    I've owned some All-Clad and really prefer Demeyere Altantis. I like welded handles over rivets due to ease of cleaning. I really dislike All-Clad handles, especially with the weight of a loaded pan. I also find the Demeyere Atlantis I own cooks better.

    1 Reply
    1. re: Sid Post

      " I have seen the same product on the same website listed for different prices in the past. "

      I wonder if they'll honor the $99.99 price. Of if they'll cancel the order and tell you it was mistake on their site.

    2. I don't think there is a difference. To further complicate things I found another All-Clad 3-Quart Stainless Steel Saute Pan on clearance for $163.99:


      BB&B's website is terrible.

      1. Perhaps there is a slight difference in the handle. The inexpensive one might be a discontinued model.

        1. All-Clad makes several pieces that are also offered at promo prices. They have 2 different SKU's. I haven't compared the two but they should be the same item just with different pricing. If you can find a promo piece of the item, I would buy that one.

          1. Thank you everyone! Creating my wedding registry has been such a feat, my fiance is telling me I'm taking it too seriously!! Can you guys tell me if this is a good list? Anything I'm missing? Anything I should take out? So far I've registered for:

            Le Creuset 5.5 round french oven
            LC 3.5 wide round oven
            LC 3.25 soup pot
            Calphalon Unison omlette pans (2 non-stick)
            Calphalon Tri-ply saucepans, 1.5, 2.5, 4.5
            All-Clad fry pans 8inch, 10inch, 12inch
            All-Clad 4 QT saute pan
            Calphalon Tri-ply 8qt multi-pot
            Calphalon Roaster, Tri-Ply Stainless Steel with Rack
            Calphalon Everyday Pan, Tri-Ply Stainless Steel
            Calphalon Tri-Ply Stainless Steel Covered Dutch Oven, 5 Qt. (someone bought this for me without me registering for it - do I keep it?)

            THANK YOU!

            9 Replies
            1. re: EGEV81

              I think it looks like a pretty great list.

              The 3.25 LC soup pot seems redundant given the other LC pieces and the Calphalon saucepans.

              I prefer omelette pans that are other than non-stick - carbon steel or aluminum are popular choices. They will also become non-stick with proper use - and will get better and better with time rather than wearing out. Ultimately this is a personal choice though.

              I'm not sure that the Everyday Pan brings much to the table considering the Wide Round Oven, the 12" fry pan, and the 4qt Saute Pan.

              I would return the Dutch Oven given that you are registering for a nicer LC piece.


              1. re: zhenya00

                Carbon Steel crepe and "fry" pans are really nice. An egg or steak cooked on a really good crepe pan is better then a cast iron skillet IMHO for most people. I've done a lot with your classic Lodge cast iron skillet from Wal-Mart but DeBuyer has won me over.

                And remember, crepe pans can be used for a lot more then crepes!!!!

              2. re: EGEV81

                I agree that the 3.25 LC soup pot is redundant. It's actually 2.75 and kind of small. You can always add it latter but the 4.25 soup pot is more useful, but again a bit redundant with the 5.5 round oven. If you want the little soup pot then change the 3.5 LC wide to the 3.5 LC buffet casserole. You don't need the everyday pan. Yes, return the Calphalon 5 qt. DO. You don't need it. I wouldn't worry about the 8" fry pan either now. See if the 10" one will do for smaller things.

                1. re: EGEV81

                  <Calphalon Tri-Ply Stainless Steel Covered Dutch Oven, 5 Qt. (someone bought this for me without me registering for it - do I keep it?) >

                  If you have this, do you really need a Le Cresuset 5.5 quart French Oven? I don't think so.

                  Your list is very extensive. More pieces than I would need, so I don't think you are missing anything.

                  1. re: Chemicalkinetics

                    Yes, you do.

                    A ceramic coated cast iron LC is far superior to a stainless steel "Dutch oven"

                    1. re: C. Hamster

                      People say that, but the more I think about the more I lean the other way around. A triply construction (like Calphalon) will provide better heat distribution.

                      1. re: Chemicalkinetics

                        My All-Clad Copper-Core Dutch Oven was a disappointment. I really like LC and Staub for Dutch Oven applications.

                        1. re: Sid Post

                          Can you tell us one thing or two which means it a disappointment? Was food sticking the problem? Thanks.

                          1. re: Chemicalkinetics

                            Browning meat didn't work as well. Food had a tendency to stick. It also did not heat as evenly or consistently. It is also harder to clean (by hand).

                            The thermal mass of cast iron evens things out better when an old cheap stove in a rental unit cycles on and off.