All-Clad Stainless 2-Quart Saucepan Review

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List Price: $150.00
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I have read people's comments about the relatively small diameter (6") of All-Clad's 2-quart saucepan. I find that the narrow diameter of this pan maintains a very hot, moist "atmosphere" in the upper region of the inside, even with the lid off. Because of that, the top of the food in the pan benefits from the radiant heat above it as well as from the physical-contact heat of the bottom and sides of the pan, even as you are adding ingredients and stirring, and with little loss of moisture from the food. The narrowness of the top of the pan helps prevent the wafting away of heat and moisture. (Using a long-handled stirring tool helps to protect your fingertips from the steam!) If you find that you are filling this pot with food, you really should transfer the food to a larger pot. In the 2-quart pan, leave enough space above the food for the "head of steam". A truly wonderful design!

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I recently purchased the All-Clad 2Qt. Stainless Saucepan. The pan is heavier than most saucepans I have used in the past, but the added length of the handle more than compensates for the additional weight.

I found the pan to be extremely adept. I found that the heat transferred evenly throughout the cooking process. My ingredients did not scald or burn.

I have purchased premium cookware (I thought) in the past, but the All-Clad is by far superior to what I have. This was my first purchase, but not my last.

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This is another of the workhorse pans in my kitchen. The AllClad Stainless 2qt pot is marvelous for cooking sauces that will bubble or foam; for sauces involving fruits that may need to boil. The height allows for ingredients to grow, and the small diameter means you are not waiting for items to heat up. The pot heats quickly and evenly.

Try it for cranberry sauce at the holidays, or any small sauces involving milk or cheese. Remember that the pan does not have a great surface area, so timing and delicacy in preparations is key. Leaving the pot unattended on a high heat is not a smart idea. Keeping the pot with a good warmth, slowly working up the heat of your sauce or fruit is one of the best ways to use it.

The only downside of this pot is that yes, it is difficult to pour from, and the small surface area of the pot (=smaller open area) means that ladles are often too unwieldy for it. So be prepared beforehand to know how you're going to get your sauce out of the pot without making much of a mess.

Have fun in your kitchen!

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This 2-qt saucepan is one of the most versatile things in my kitchen (along with a Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven). Most of the time, I am cooking for 2 people and this pot is perfect for most jobs. I can make a quick pasta or tomato sauce in minutes and a large 32oz can of plum tomatoes barely fills the pot halfway. I also sometimes use it to boil small quantities of pasta, boil a couple potatoes or eggs, blanch vegetables, or simmer a sauce. It gets just as much use when I'm cooking for a crowd, in the preparation of side dishes or sauces. I use it for most several-step meals and a few one-pot meals. It cooks rice beautifully if you do it correctly and pay attention to the heat setting. All-clad pots in general are more sensitive to the stove setting so I always start lower than I might with other pots and increase the flame from there. I use a gas stove and I can generally use it on low to med-low with these pots, instead of med-high to high as I might with other cookware.

They also clean up beautifully and look wonderful on a pot rack in my kitchen. I always wash them by hand and usually use Mrs. Meyer's Clean Day Liquid Dish Soap, though occasionally stuck-on foods or stains will require a little Barkeepers Friend and scrubbing. I find this mostly happens with fry pans for me, and is almost never necessary with saucepans and stockpots. Usually a little Mrs Meyers does a great job.

Great investment piece... I've collected my cookware a bit more slowly than I might otherwise as I try to buy quality pieces I love and this saucepan is no exception. Most of my All-Clad pieces are stainless steel, as I like the look and price point. I do have two copper core pieces but I don't find the extra copper cladding and increased heat conductivity essential for most types of pots and cooking needs. The stainless steel is a great option for most pieces, if not all. I may add a 1 or 1.5 qt saucepan to my set in the near future but it's hard to justify when the 2-qt fills so many needs.

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I just discovered All-Clad about six months ago, and ordered two of their less-expensive items. I was so impressed with the quality and the functionality -not to speak of the elegant appearance -that I've gone on to replace almost all of my old (VERY old!!) set of pots and pans. I've kept a few that I find useful -a cast iron griddle, for example -but I've bought a new All-Clad piece or two about once a month, and now have almost everything I need, but not all I want. I LOVE this stuff!!