HOME > Chowhound > Cookware >

Confused by All clad price difference for the same pan!

e
EGEV81 Feb 12, 2013 07:57 PM

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!!

1) http://www.bedbathandbeyond.com/produ...&

2) http://www.bedbathandbeyond.com/produ...&

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Sid Post RE: EGEV81 Feb 12, 2013 08:53 PM

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

    FWIW:
    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
      u
      unprofessional_chef RE: Sid Post Feb 12, 2013 09:07 PM

      " 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. u
      unprofessional_chef RE: EGEV81 Feb 12, 2013 08:59 PM

      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:

      3) http://www.bedbathandbeyond.com/produ...

      BB&B's website is terrible.

      1. g
        GH1618 RE: EGEV81 Feb 12, 2013 09:33 PM

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

        1. b
          blondelle RE: EGEV81 Feb 13, 2013 05:36 AM

          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. e
            EGEV81 RE: EGEV81 Feb 13, 2013 06:00 AM

            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
              z
              zhenya00 RE: EGEV81 Feb 13, 2013 06:27 AM

              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.

              Congrats!

              1. re: zhenya00
                Sid Post RE: zhenya00 Feb 14, 2013 06:53 PM

                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
                b
                blondelle RE: EGEV81 Feb 13, 2013 09:20 AM

                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
                  Chemicalkinetics RE: EGEV81 Feb 13, 2013 10:27 AM

                  <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
                    C. Hamster RE: Chemicalkinetics Feb 13, 2013 08:30 PM

                    Yes, you do.

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

                    1. re: C. Hamster
                      Chemicalkinetics RE: C. Hamster Feb 14, 2013 07:19 AM

                      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
                        Sid Post RE: Chemicalkinetics Feb 14, 2013 06:48 PM

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

                        1. re: Sid Post
                          Chemicalkinetics RE: Sid Post Feb 14, 2013 10:12 PM

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

                          1. re: Chemicalkinetics
                            Sid Post RE: Chemicalkinetics Feb 17, 2013 12:52 PM

                            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.

                2. e
                  EGEV81 RE: EGEV81 Feb 13, 2013 10:19 AM

                  oh really? so this pot is actually a 2.75?
                  http://www1.macys.com/shop/registry/w...

                  so you think if i have the all clad stainless steel 10inch fry pan, i don't need the 8inch? i was thinking the 8 inch when i'm just frying a piece of fish or steak for myself? (when the fiance travels)....

                  2 Replies
                  1. re: EGEV81
                    C. Hamster RE: EGEV81 Feb 13, 2013 08:32 PM

                    I have all 3 sizes. The 8 inch is pretty small. Like for a fried egg.

                    The LC soup pot is something I doubt you'll use much. The rest of your list looks great.

                    1. re: EGEV81
                      b
                      blondelle RE: EGEV81 Feb 13, 2013 09:37 PM

                      Unless they did a special edition of this pot for Macys it has always been 2.75 qts.

                      http://www.amazon.com/Le-Creuset-Enam...

                    2. e
                      EGEV81 RE: EGEV81 Feb 13, 2013 10:32 AM

                      Well I guess I'm trying to see if the better piece of cookware is the LC 5.5 round dutch over of the Calphalon Triply 5qt dutch oven.,..so thinking of returning the Calphalon and going with the LC? Also, sorry one more question -- should I switch the 4QT All clad saute pan for the 3QT saute pan? I mostly cook for me and my fiance, sometimes for some friends (6-8 tops), but usually it's just us. And I guess one day when we have kids??

                      7 Replies
                      1. re: EGEV81
                        Chemicalkinetics RE: EGEV81 Feb 13, 2013 10:48 AM

                        You got this one, right?

                        http://www.amazon.com/Calphalon-5-qt-...

                        I don't think there is anything wrong with a stainless steel Dutch Oven. It may not look as colorful as a Le Cresuset, but it should provide you a very nice even heating surface. It should also be easier to use metal utensils. Your choice. It is all subjective.

                        <should I switch the 4QT All clad saute pan for the 3QT saute pan?>

                        A 3 quart pan should be plenty big for 2 persons.

                        Both the 3qt and 4 qt saute pans are 10.5 inch in diameter, but the 4 quart is deeper (3.25 inch) than the 3 quart (2.5 inch). In other words, the 4 quart saute pan does not have a larger cooking surface for sauting or pan frying It has a larger volume for simmering and stewing. However, I would rather use a pot for simmering and stewing anyway. So, I would prefer a 3 quart saute pan -- my preference.

                        1. re: EGEV81
                          C. Hamster RE: EGEV81 Feb 13, 2013 08:33 PM

                          The LC is far better.

                          1. re: C. Hamster
                            Sid Post RE: C. Hamster Feb 14, 2013 06:50 PM

                            I like my Calphalon Tri-Ply but, my enameled cast iron from France is a lot better for Ovens. I prefer Staub but, my LC serves me well too.

                          2. re: EGEV81
                            m
                            Miss Priss RE: EGEV81 Feb 14, 2013 06:48 PM

                            For the saute pan, I like the 4 quart. Before I bought mine, I used the 3-quart at a friend's home and thought it was a litttle too shallow, especially when making dishes with sauce or when sauteeing greens, which take up a lot of room before they cook down. The proportions of the 4-quart work better for me, and the extra volume is nice to have.

                            1. re: Miss Priss
                              Jay F RE: Miss Priss Feb 17, 2013 01:19 PM

                              Miss Priss, are you talking about All Clad's saute pans? If so, do the 3- and 4-qt pans differ only in height, and have the same diameter?

                              Thanks.

                              1. re: Jay F
                                m
                                Miss Priss RE: Jay F Feb 19, 2013 01:04 PM

                                Sorry, JayF, just saw your question. Yes, the only difference between those two saute pans is the height (or depth). Their diameters are the same.

                                1. re: Miss Priss
                                  Jay F RE: Miss Priss Feb 19, 2013 03:22 PM

                                  Thanks, Miss Priss.

                          3. e
                            EGEV81 RE: EGEV81 Feb 13, 2013 10:51 AM

                            great -- many thanks for your help! and you think i need an 8inch fry pan? or would 10inch be fine? someone has bought me the 10inch pan already, so wondering if i should take out the 8inch. i intitially registered for the 8inch for those nights i'm on my own to just fry 1 piece of fish or something. thank you.

                            1 Reply
                            1. re: EGEV81
                              Chemicalkinetics RE: EGEV81 Feb 13, 2013 10:57 AM

                              I don't think you will need an 8 inch fry pan when you will have a 10 inch. You can have it, and it is not wrong, but you don't need it.

                              I am sure there are some special case where an 8-inch is better, but for most cases a 10-inch is a bit more versatile even for one person cooking.

                              For one piece of fish or chicken breast, you are probably still better off with a 10 inch fry pan. Keep in mind that a 10" fry pan has a 10" opening. The bottom of the pan is probably closer to only 8 inch or less. So it isn't that big.

                              P.S.: You can always register for a nice kitchen knife or cutting board if you do not have a good one. Good luck.

                            Show Hidden Posts