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May 6, 2013 04:02 PM

My last All-Clad purchase was a crock rather than a stockpot

I decided to take advantage of a promotion at Sur La Table and ordered an 8 qt stockpot with pasta insert for $99 (link below.) I had my doubts, but the description stated that it is tri-ply construction. Even one of the questions specifically addressed this issue and the SLT rep answered that it was tri-py up the sides (that answer has since been modified however.) Well, I recently received it and it's not tri-ply. I posted a review stating such and SLT promptly told me I was incorrect with the following, "
Because of the tri-ply construction of the stockpot's base, it can be listed as and considered as having the "tri-ply" label." The complete response can also be found on the link below. What do you think about All-Clad producing items such as this and also their response that if the disk is tri-ply, it's considered tri-ply construction?

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  1. On the one hand, I would say that "tri-ply construction" is misleading if the tri-ply is only in the base.

    On the other hand, I would say that its being described as "Made in China" is a guarantee that it is not part of A-C's premium line. All-Clad tri-ply is made in the USA.

    At $99 on sale, it does not seem like an unreasonable deal. But I have been told by SLT that I could return an unused item if not satisfied, so you should be able to return it.

    1. Awhile ago, most people would refer these construction as "triply" vs "disc-bottom". However, I have increasing noticed that more and more companies also refer disc bottom as triply. As such, now the distinction is "fully triply". Triply itself no longer makes the distinction.

      Now, a good disc bottom is still a very good cookware, especially for stock pot and pasta pot. Demeyere specifically choice disc-bottom as the construction strategy for many of its cookware within the Atlantis line.

      1. Obviously, this should be explained more clearly in the bulleted text. They deal with it in a Q&A format, but it should be spelled out without your having to hunt it down.

        QL "Is there a disk on the bottom or tri-ply up the sides?"

        A: "This specific pan is single ply – the disc bottom is tri-ply (stainless steel interior/ aluminum core/ stainless steel exterior).

        All-Clad recommends a disc bottom on pasta pots, it is the most efficient way of conducting heat to boil water."

        1 week, 6 days ago by AmandaSltCs

        1. Hi, Brad:

          What do I think of A-C producing this item? I think that having a tri-ply bottom is *far* more important than it continuing up the sides. While I prefer full-height conductive sides on almost everything, that feature can be expensive and the marginal increase in performance is probably less than it's worth. Disc-bottom is a conventional construction.

          However, I would be angry if a sales rep misrepresented a feature on which I based my purchase. And SLT's "explanation" I consider utter BS. They might as well have told you: "Since the knob on the lid is tri-ply, it can be listed as tri-ply." And *anything* could be "considered as having the 'triply label'" Double BS.

          Unfortunately, I've gotten similar chin music from SLT in the past. My advice to you is never to assume any of these big chains' reps know anything beyond what you've already read in the catalogue cut. Buy from someone like Candy, who knows her stuff!


          1. Something else occurs to me, Brad. Here (presumably) is SLT's actual tri-ply 7 qt. stockpot/pentola package. It costs $400, so I would hope it would be tri-plied up the sides. However, if it's actually better to have only a tri-ply disc on the bottom of the stockpot, why did A-C make this one?


            11 Replies
            1. re: Jay F

              The reason they make that one is obvious. Aluminum-SS bonding is what made them famous. Tri-ply is their bread-and-butter line and there are a lot of people willing to buy it.

              1. re: GH1618

                Yes, it's obvious to me, too.

                But why justify the existence of the $99 one by saying "disc only is better for stockpots"? I feel as if they're trying to put one over on me with one pot or the other.

                1. re: Jay F

                  I don't know that All-Clad said "disc only is better." What is your source for that?

                  1. re: GH1618


                    Scroll down to the question section, where a SLT customer service person tells Brad (presumably Brad, the OP) this:

                    "This 8qt stockpot has a single-ply construction on the sides of the pot but has a "disk" or base that has a tri-ply construction; stainless steel, aluminum core, stainless steel construction. This feature is highly recommended by All-Clad because it allows for more efficient heat conduction at the base of the pot; this construction in turn is the most efficient way to boil water or other contents in which you would use a stockpot for cooking."

                    1. re: Jay F

                      But that is SLT, not All-Clad. Whether A-C actually said that to SLT is not certain. Perhaps a sales rep from A-C did say something like that in relation to this product. Sales reps do give retailers tips on how to sell their product. No doubt they have another tip for selling their expensive tri-ply products.

                      SLT sells all kinds of cookware. They could not stay in business if the stocked only the one pot of each type they thought best. It is normal for sales and customer support people who deal with many products to emphasize the positive attributes of each.

                      1. re: GH1618

                        The SLT customer service agent said "I personally contacted All-Clad's customer service department and was able to find out the following." Good enough for me.

                        I mean, really, should I have called A-C myself and told them I had to contend with the likes of you, so I couldn't rely on a mere quote from one of their retailers? Would that have pleased you?

                          1. re: Jay F

                            Now you're just being a smart-aleck. You are relying on third-hand information, and a sales pitch at that. And if I relied on it, it would be fourth-hand, so I won't.

                            In any case, I can make up my own mind. For making pasta, any pot which will hold enough water will do. For soup and pasta sauce, an aluminum disc bottom is good, as it helps to prevent scorching. If you want to pay more for laminated construction all the way up the sides, there's nothing wrong with that, but it won't make a better pot of soup — the cook is the most important factor.

                            That's all there is to it. It's cooking, not rocket science.

                            1. re: GH1618

                              That's fine. Except that in your typical condescending manner, you've told me nothing except things I already know.

                              This thread is about this particular pot, and the spin put on it by (at least) its vendor and (quite probably) its manufacturer. I'm sure Brad, kaleo, chem, and I all know plenty about how to boil water for pasta. This thread is not about that, nor about being a better cook, and it is definitely not about rocket science.

                              Good day.

                          2. re: GH1618

                            < It is normal for sales and customer support people who deal with many products to emphasize the positive attributes of each.>

                            Exactly. It is the more energy efficient design, but efficient is one of the many things. A thin fry pan is actually more energy efficient than a thick fry pan, but that does not mean everyone should get a thin pan.

                      2. re: Jay F

                        <why did A-C make this one?>

                        We also know enameled cast iron does not make the best saucepan. Why does Le Cresuset make enameled cast iron sauce pan when it also makes this triply saucepan?


                        Sometime it is all about marketing and sale. You can make things as long as there are demand for them.

                        <But why justify the existence of the $99 one by saying "disc only is better for stockpots"? I feel as if they're trying to put one over on me with one pot or the other.>

                        Demeyere would say that. Its expansive line, Atlantis, has disc-bottom design for stock pot. There are a lot of people believe disc bottom is better including Politeness:

                        "For cooking liquids, disk bottom pots, with semi-insulating vertical sidewalls, are superior to clad all the way up the sides construction. "



                        It is not a pure simply answer as for which is better because it depends what kind of full triply vs what kind of disc bottom. A good disc bottom will beat an average full triply. It is much easier to make disc bottom. You can easily make a disc bottom with >5 mm thick of aluminum. It is tough for full triply construction.

                        The problem I see is that the disc bottom made by All Clad does not look to be specially good.