The graphite layer in the AC pan is so thin, it doesn’t have a huge effect on how the pan heats. And also because it’s so thin, this pan has poor heat retention: it will cool down REALLY fast when you toss cool food in there–if you’re trying to get a nice sear on a steak, this is not the pan you want. In fact, though the graphite does allow the pan to heat very evenly, much of the heating properties comes from the 2 layers of aluminum (because the graphite layer is so thin).

The company has changed hands several times since its founder passed away in 1989. Although the French conglomerate, Groupe SEB, now owns All-Clad, they still use American steel and manufacture it in the All-Clad factories in Canonsburg, Pennsylvania. To use it, combine a small amount of water with Bar Keeper’s Friend powder in your pan and mix it to create a paste. Rub that paste into the pan for about a minute and then scrub it off with more water. We list all of All-Clad's current cookware offerings (as of November 2023) in the table above and review each of them in detail below. But before we get to that, let's talk a little more about clad cookware in general. The graphite layer is only in the bottom, so the sides of the pan are traditional tri-ply, which probably doesn't change its heating properties all that much (not in any way we could tell, anyway).If you want 5 ply induction cookware, Demeyere Industry 5 has a better design, with more heat-spreading aluminum. Copper Core is also a slightly better choice. In fact, All-Clad recently settled a class action lawsuit because of this. The lawsuit alleges that All-Clad advertised its cookware as “dishwasher safe,” but when cleaned in the dishwasher, one or more of the bonded layers become thin and sharp.

In fact, good heat capacity is almost a by-product of cookware with good thermal conductivity, because a pan with enough aluminum and/or copper to heat evenly is also going to have enough mass to hang onto heat well enough for most tasks. Even if you use the cookware properly, keep the heat low, and grease the pan perfectly, you will inevitably run into some brown spots and discoloration. It happens to the best of us. Copper Core pans perform differently than D5. Rather than responding slowly to temperature changes, these pans react incredibly fast due to their copper middle layer. This collection is for cooks who want more control over their cooking. It’s ideal for fish, onions, sauces, garlic, and other ingredients that require frequent temperature adjustments.Brushed and polished cookware performs the same, so it comes down to your personal preference from a design standpoint. The final attribute is the value of the cookware. By value, we mean more than just cost. Yes, initial cost is part of value, but so is cost-per-year-of-use. Value also has a subjective element to it, meaning if you love the cookware, you may be willing to pay a little more for it even if another set is just as good (or almost as good). All-Clad D5 is a 5-ply clad cookware with alternating layers of stainless and aluminum (s-a-s-a-s). All-Clad calls D5 their "optimal induction cookware." What are good heating properties? You want heat to spread evenlyand rapidly throughout a pan, without hot or cold spots that can cause burning or uneven cooking. Essentially, it creates a non-toxic layer on the steel to keep it resistant to damaging chemical reactions in the future.

The last thing to consider is the temperature. All-Clad can withstand up to 600 degrees Fahrenheit. Also, as I cover in the next section, All-Clad offers a range of collections, some are less expensive than others. So, if you’re looking to spend less but still get incredible quality, you might be able to find a collection that fits your budget. Uncomfortable Handles We're not sure why the D5 is "optimal for induction." The extra stainless actually slows performance, and might only be beneficial for novice cooks or those not accustomed to the ultra high speed of induction cooking. Cast iron is not good for use with acidic foods because the acid dissolves the iron and it gets in your food; this is not unsafe because the human body needs iron, but it can impart a metallic flavor and ruin your dish.The copper pieces (sauce pans) have an exposed copper band around the top, but no other exposed copper--too bad, as the exposed copper on Copper Core is what makes it so pretty.

All-Clad’s long riveted handles are made from cast stainless steel, which conducts heat poorly. This prohibits the handles from becoming too hot on the stovetop. Nonetheless, in the oven or grill, the handles will become hot. Keep oven gloves handy to prevent burns.

By the same token, copper core is designed to be slightly better than D3 on a conventional stove (or in the oven), about as good subjected to induced current, and a runaway winner on snob appeal.