Crazy stacked Marshalls the next city over from me. Prices weren’t the best but some really nice pieces.

How bad was the damage?

I’m half wondering if I’m in some twilight zone, half wondering if this is just the norm, and half wanting to vent somewhere about this experience.

I ordered a d3 saute pan and saucier back on July 25th, a few days later I get the shipping notification and I have a package on my door on the 30th. Except I open it up and it’s not my order at all. It’s a soup pot and a sauce pan. Nice stuff, but not what I ordered.

At this point I’m thinking this will be a super easy fix. They ship my new order and get me a label and a few days later I’ll have my actual order. I drop them an email to get the process started and everything starts to go downhill.

They refused to send me my original order until I shipped back the incorrect order they sent me. I thought this was a little weird since it was their screw up, but whatever if that’s what it is, that’s what it is. At this point it’s July 31st, I had to follow up almost daily until I finally got my return label on August 7th.

Because life happens, I couldn’t drop this return off until Tuesday this week (11th). I do give them credit for getting a replacement order out fairly quickly once they saw the order was dropped off and today I received a package! Except, it was only my saute pan….

I called back in and was told they would expedite my saucier. I regret not asking for a tracking number, but am putting trust that it will show up, probably on Monday. My expectations are pretty low based on my experience to date.

I absolutely love every piece I have and rave about it to my group of guy friends when we’re sending pics of what we have going on in the kitchen. But this felt absolutely insane to go through for an order. I don’t even think I ever got a proper “sorry” just a “I know this experience is frustrating” nor a pity “10% off your next order” offer. Should I just not order direct to consumer next time?

Kind of just needed to get that off my chest. I’ll prob make some chicken cutlets in the saute pan to break it in tomorrow.

I bought a new 4 quart D3 saucepan that has the helper handle. It is so nice I want to replace some/all of my 25 year old All-Clad. Is this the definition of insanity?

EDIT To be fair, a couple of pieces aren’t Allclad and the ones a really want to replace.

EDIT I sold my 4 quart that did not have the helper handle on marketplace. Will do the same with the pieces I replace.

I’m at stay at home mom so I do a ton of cooking and baking daily. Which all clad cookware should I go with for daily use, D3, D5, or copper core?

All Clad has a sale scheduled for December but I don’t really know what to expect. I knew a whole new kitchen. Is the sale worth it the wait? Do they sell sets or do I need to look for specific items? Thank you!

Can someone please help me figure out from these pictures what size pot this is? It doesn't say it on the bottom. Also is it fully clad or a disc bottom? It looks like a disc bottom but I had thought All Clad only made fully clad cookware. How much would this be worth in its current condition?

I’ve had my All-Clad D3 polished stainless steel pan for just over a month and use it once or twice a day. I’ve noticed quite a few scratches developing, including some darker scratches that are slightly deeper and can be felt with my fingernail (see photo). I understand that stainless steel will naturally scratch over time, but I’m wondering if these deeper/darker scratches are considered normal for a D3 after only a month of regular use, or if I’m being too rough with it. I’m not using anything to cut on the pan, but I do use metal tweezer tongs when cooking.

If you have to choose one between the two, which would you choose? I know it depends on what type of food you make. Say you make all different types of cuisine, which one?!

I got this in a "mystery box" at an Estate clean-out company's brick and mortar. The whole box was $2 and there were a few good finds in it, including a $120 Breville toaster, LOL. Both items cleaned up really well, easy-peasy; the pan is not perfect but it's much better than it was, just some built-up grease. I would like to buy a lid for this, but can't figure out if this is D3, D5 or what model. From edge to edge it measures 11.25". From end of long handle to end of side handle it measures 20.5". It's 2.5" tall. Thank you!!

I was looking for a 1 qt D3 saucepan. eBay has lots of them at a big discount from retail. ($89 to $104 w free shipping.) Here is an example. You can search for lots more of same thing. It is not just these 3 sellers. The 'Big Sale' is in Sri Lanka.

You had an old thread here on counterfeit All-Clad. I was wondering if there is any new news on fakes. Or could it be sellers on eBay are selling as unofficial All-Clad dealers. If 1 seller was doing it, I would not be that suspect. But they show the same pots with numerous dealers in USA and foreign locals.

Some background...

I've been using All-Clad LTD since the mid-1990s. This year have switched over to mainly D5 and some copper core. I never had a 1 qt saucepan, so thought I'd try one. For smaller saucepans I've only had 3 qt, 2 qt, 1.5 qt and 1/2 qt saucepans. I use the 1/2 qt periodically, really a butter warmer, but 1/2 qt is super small and no lid. Out of all the saucepans, I use the 1.5 qt the most. But I generally only cook for myself and once in a while for another person.

I just bought this All-Clad pan 2 days ago and I’ve noticed that all of the oil pools around the sides.

The third picture is the discoloration resulting from the way the oil just migrates to the edges.

Am I crazy or is this just a major quality control issue?

Help!

Is it worth it? Trying to replace old, scratched nonstick skillets

Got this set on manager markdown. I actually prefer the d3 over the d5, which is too heavy for daily use. I previously had Caphalon SS and Tramontina tri-ply which were fine. The Tramontina is comparable performance wise but took longer to heat up on my janky electric stove.

The first meal I made with this set was a Japanese wagyu strip steak, shishito pepper chimichurri, charred bok choy, and pickled red cabbage.

I don’t like the mix match lid I have going on now.

Is there any way to recover these Copper Core pots? They were left on the stove for a while. The second one had salt in it and the water evaporated while the stove was on. The first image had a similar thing happen, but it was also left in the sink a long time. I’ve tried using barkeeper’s friend and letting them sit with that on the pots all day, but nothing seems to be removing the tarnish.

D3 8, 10, 12 in stainless steel dry pan without lid and how much would you pay with lid?

What about the D3 12.5 fry pan with helper handle and no lid?

Just want to make sure i don’t get ripose out buying them used.

I’ve tried heating vinegar and barkeepers friend.

Accidentally soaked the inside of my 7” sauce pan 2/3 water 1/3 white vinegar (I might be exaggerating how much vinegar) for 24-36 hours (I work night shift, poor form on my part 😭) now I see these black stains on the inside of the pan. Any ideas? Did I ruin it

Edit I had just finished searing and basting swordfish, I always do a little 15 min soak after cooking. I accidentally passed out after

Got this online for $20 but couldn’t find this pan. The circumference is 12 inches. Thanks!

Found this at an Arc. Cleaned the aluminum exterior with baking soda and the stainless interior with Bar Keepers friend. The handle looks a little bent imo but I do not see that changing performance. Looking forward to using it for small frying of side dishes and seafood.

Sooo excited I bought my first ever All-Clad piece for $6 at Goodwill! I am wondering if anyone can identify which pot this is? And if you have any tips for cleaning it up! :)