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There’s nothing I love more than a factory tour, especially when it has something to do with food, or cooking. So I jumped at the chance to visit the All-Clad factory while on book tour. Pittsburgh is a city known for its metal industry – most notably, steel, and while much of the metalworking factories have wound down, or closed, All-Clad is still going strong.

I was first introduced to All-Clad cookware when I started working in restaurants. The pots and pans were rugged, easy to manoeuver, and not too heavy, so as a line cook, you could lift a whole stack of skillets when setting up your station, but they were strong enough to stand up to restaurant cooking, which involves a lot of unpredictable heat, and banging around. I threw a sauté pan against a wall during a particularly stressful service, which fortunately missed a lot of people in its trajectory. The pan also survived my tantrum, unscathed.

All-Clad cookware is made in America, whose parent company is SEB, a French company that produces Tefal and Moulinex cookware, as well as small appliances. (Yes, I did tell them to please do a reissue of the Mouli julienne in metal, which shreds that carrots the ideal size for the French classic salade de carottes râpées, or grated carrot salad. I also volunteered to be the spokesman for it, too.) All-Clad started off in 1967 as a metal bonding company, “cladding” various metals, exploiting the best qualities of each. Many of the metals they developed were originally used for making coins.

In 1971 they decided to produce cookware. Two features of All-Clad cookware are the metal cladding which means that a core of metal that conducts heat well, such as copper or aluminum, is sandwiched between sheets of stainless steel, then molded into saucepans, skillets, gratin dishes, and Dutch ovens.

Another second feature is their stay-cool handles, which don’t get hot when used on the stove top. A few years back, I remember someone who was disappointed because they didn’t stay cool in the oven. I think some scientist would have to work pretty hard to figure that one out! But that’s something professional cooks appreciate since kitchen towels are always in short supply, and sometimes you’ve given only two per shift. And that’s it, folks.

I lugged most of my pieces over to France with me, piece-by-piece. I do have other brands of pots and pans, since I like certain ones for oven-roasting, baking gratins, or when doing a stove top braises or stews. And I have a lovely copper bowl for whipping egg whites, a copper syrup pot for candy making, and a few I picked up at flea markets (and discount stores in Paris!), that make me feel assuredly French. But it was exciting to take a detour to the small town of Canonsburg, Pennsylvania, to see the process of the most reached for members of my batterie de cuisine.

It takes two to three days to make a pan, from forming the metal disk to attaching the handle and boxing it up. The process starts with metal that’s delivered to the factory in giant rolls.

The rolls are cut into pieces. The surfaces are roughed up a little (which helps them adhere better), then sandwiched, or cladded, by running them through heavy rollers.

Cladding is different from plating, which is covering the surface with metal. Cladding bonds metals together. Some All-Clad pots and pans are three-ply; the MC2 Line (which used to be referred to as Master Chef and was the first cookware they made), and others go up to 7-ply. Weight, and heft, is important in cookware, but not everyone wants overly heavy pots and pans, especially older people or those with mobility concerns. So they make several lines of cookware to meet various needs, and budgets.

Most of their cookware has an aluminum core (some is copper), which is surrounded by stainless steel. Aluminum is an excellent conductor of heat, whereas stainless steel is more durable. Copper is the best but it’s heavy and adds to the cost.

As the metal banged around behind us (we wore earplugs), the factory director explained that aluminum heats horizontally whereas stainless heats better vertically. Which is another reason for that particular mix.

The metal goes in…then comes out of the machine, clad, and in rectangles.

Once the sandwiched sheets come out, they’re fed into another machine and disks are stamped out of them.

Each disk is placed in a machine which molds the metal around a die, to form the shape of the pot.

Different machines have various size dies (molds) that turn them into saute pans, Dutch ovens, rondeaux, roasting pans, braising dishes, as well as sauciers with sloped sides, and saucepans with straight ones.

Once the machines mold the disk into shape, out comes a not-quite-yet gleaming piece of cookware.

Each piece is hand polished, buffing out burrs and rough edges.

It’s also visually inspected at each step of the way, to make sure the rims are smooth and there aren’t any flaws or imperfections.

While it’s easy to think of a factory as an assembly line, people outnumbered the machines here. About 240 people work in the factory and it’s nice to see how personally everyone grabs pieces of cookware, takes a look at each step, before sending it on its way to the next.

Once the pots get okayed, they’re ready to have their handles attached. Like most cookware factories, the handles are made elsewhere. Handles are particularly tricky to produce and require another level of expertise. So those are made for All-Clad elsewhere.

But first, a little “highlighting” is in order. I never noticed this, at least not deliberately, but each pot and pan has a star-like reflection that’s buffed into it by a machine called a highlighter.

You can see the difference here:

Outside finishes are cosmetic. Professionals use the Masterchef (MC) pans because they don’t care what the outsides look like, which I’d mentioned were three-ply as opposed to 5-ply. But lifting the two, one right after the other in the factory, there wasn’t a huge difference in the weight. If you’re looking for a starter set at a good price, the MC2 is the place to start.

A few weeks ago I noticed a great sale on a starter set online and passed it along to readers on my Facebook page. A few people noted that MC2 wasn’t supposed to go through the dishwasher. I always run my All-Clad cookware through the dishwasher, and, of course, we did when I cooking in restaurants. So I’m happy to report that the factory engineer told me that it could.

After the handles are attached, another inspection is in order and anything with scratches goes back and get rebuffed so each piece is free of imperfections, before it’s boxed up.

If they can’t bring a pan back, if it’s something relatively minor, they’ll sell the piece at their twice-annual factory sale, which takes place at the Washington County Fairgrounds. (They announce those dates on their Facebook page and on the Washington County Fairgrounds events page. It may also be announced on the Visit PA website events page.)

Sounds like reason enough to visit – sorry, they don’t ship. When I did a book event at a terrific local bookstore, locals spoke fondly of getting there and picking up some bargains. So if you go, you’ll have a little competition, but everyone seemed to enjoy the fun of the hunt.

[Disclosure: There was no compensation for this post but All-Clad did provide round-trip transportation to and from the factory.]


    • Sal

    These insights into the process are great. But, for the love of God, use the phone in landscape not portrait for videos. :)

      • David

      There are phones cannot switch to landscape videos

    • Taste of France

    I love your factory tours. So much info, entertainingly presented.

    • Linn

    I recently ordered an All-Clad d5 8 qt. stockpot and now I’m debating if I should return it and get the lighter tri-ply. I’ve read that the d5 will simmer liquids better, but it is heavier (and more expensive) — decisions, decisions…. I’ll probably use it to mostly boil pasta and make stock. I have an Emile Henry ceramic stovetop stewpot that I use to make soups, etc. and for roasts. I also got a 5 qt. copper core sauté pan that will replace my Calphalon non-stick sauté pan. I’m replacing my non-stick pans and hoping I can get used to cooking on All-Clad aluminum.

      • BelleD

      @Linn, get the d5. Seriously, it’s worth the investment. We bought a d5 pan (a saucier I think it’s called) when it was first introduced (gotta love the introductory price) and it is the most used pan in our kitchen. Almost nothing sticks to it, at least I have yet to find much that does. Even if the food gets cooked onto the surface, a little soaking in warm water plus a little detergent and everything slides right off.

    • Linn

    I meant to say…hoping I can get used to cooking on All-Clad steel surfaces. Did All-Clad mention the best way to do that so food doesn’t stick? I’ve heard you should heat the pan before adding food for best results.

      • Nadia GRAVES

      I recently bought two new aluminium ones and can assure you that nothing sticks.

    • Nadia GRAVES

    Love their pots and pans. Own a few and treasure them well.

    • A

    I’m a big fan of their pots and imagine it was terrific to visit their plant. In my experience, it’s better to have one really good pot than several not so great ones. Inevitably, one uses the good one repeatedly.

    FYI, I think you dropped a word in the sentence, “I always run my All-Clad..”

    • Jeff Brendle

    All good info, one thing that you might want to share — you can also order factory seconds from this site, when they open it up — here.

      • Cally

      Might be better if it wasn’t a broken link, Jeff.

      I fixed the link. It’s working! – dl

    • patty

    I only live 3 hours from Washington, Pa. I will have to try and get to the next sale. Thanks for the info!

      • David
      David Lebovitz

      It sounds like they are quite the event! Lots of cookware, and a lot of people. (I saw some pictures here.) I think they are in December and June. My sister told me she finds individual pieces sometimes in stores like TJMaxx and Marshall’s, and sometimes starter sets are very well priced at cookware stores and online. That was how I purchased my first pieces.

        • Susan Cohen

        I’ve purchased beautiful All-Clad pieces at TJMaxx and HomeGoods (same company basically) for very good prices. I always check when I go to either of those stores although I certainly don’t need anymore cookware.

        • Noodles

        When you see “new” All-Clad show up for cheap on eBay, it may well have come from the sale. In my experience, seconds are stamped with an “S” somewhere on the handle, often the underside. The TJMaxx etc stuff is often new that was moved out for clearance — display pieces, store closing, whatever.

        Note that seconds may not have the same lifetime warranty.

        • Katrina

        Living in the Chicago suburbs means a surplus of TJMaxx and Marshall’s! I’ll now be on the hunt every time I drive past one. This morning my coworker and I were discussing her trips to London. I brought up your name and she said they structure many of their trips around your recommendations!! She wasn’t aware, however, of your new book which I happily clued her in on. I’m happy to say that, thanks to Amazon, it’ll be here Friday!

    • Elaine Vaughan

    I hope you got a tee shirt as a souvenir!

    • Kathleen

    It is great to see this venerable American company in the spotlight, thanks! Years ago I worked at Crate & Barrel and would explain the different kinds of heat conduction in cookware (aluminum, copper, etc.) Customers were always fascinated. It really does make a difference.

    • Cally

    Beautifully photographed!

    Has anyone ever seen All-Clad at Winners, HomeSense or Marshalls here in Canada? Love my Paderno (the really good Canadian-made stuff), but I wouldn’t mind some All-Clad too.

      • Jacqui Miller

      Have never seen them in those stores but Macy’s in Buffalo had a terrific sale before Xmas. I was able to get a pot Reg. 299.00 (U.S) for 59.00 (U.S.). Love it.

      • David

      Yes. I got a d5 8 qt Stock pot for $125, and a d5 3 qt Saute pan for $63 at HomeGoods. Can’t beat those prices! HomeGoods seems to have more selection than Marshalls/TJMaxx, but they are all the same company, and you will see similar stock and prices between all stores.

    • Andrea Lehman

    Thank you so much visiting Pittsburgh and All Clad. Western PA has many gems… maybe Wilton or Fiesta on your next trip ( hint, hint).

    One of the most fun things about the sale is that the workers staff it. I had a really interesting discussion with one of the employees that helped design the diamond textured base on All Clad that Williams Sonoma sells. Lastly, they will help you get your purchases to your car, if you buy too much to carry!

    Again thanks David. It was a treat to see you in the ‘burgh.

      • David
      David Lebovitz

      Yes, it’s really great to meet the employees at these companies because they really know the cookware well…since they made it! When I went to the KitchenAid factory, they have a group of women who worked in the factory at an on-site call center (that was in the factory), who could diagnose mixer motor issues if you put your telephone next to the mixer while it was running.

    • Patti Mackin

    It’s sometimes hard to believe these things haven’t always been around.

    • David

    Wondering if the readers who said MC2 wasn’t dishwasher safe were referring to nonstick interiors? ALL their stainless steel interiors are DW safe. (And all nonstick surfaces will last longer if not blasted with granular DW cleansers)

    • Sophia

    All-Clad is my go-to cookware. Last Christmas my sons gave me the 12 qt stainless tri-ply stockpot, which is sitting on the stove right now filled with 8 pounds of short ribs (and cold water). It’s winter in Chicago.

    • Christina Imm

    I have two “Master Chef” pans and two “Copper Chef” pans bought back when they first became available in the Bay Area. I have added some since, but regardless of what the factory says, I would never, ever put my pans in the dishwasher!!!!! Especially if they have aluminium exteriors – it pits and discolours them. Thanks for a very interesting article.

    • Marcia

    I love your factory tours! Mr Rogers (of neighborhood fame, and from Pittsburgh) frequently had factory tours on his kid’s program, and my kids loved them. Me too, especially the Crayola factory. Maybe you are the “Mr Rogers” for grownups.

      • Cyndy

      That’s funny, Marcia. As I was reading the post, I kept thinking of Mr. Rogers’ tour of a mattress factory! Wish I had seen the Crayola tour. Of course every Pittsburgh native of “a certain age” took a tour of HJ Heinz as a kid. Pickle pins and tiny cups of tomato juice.

      David, thanks for the tour! In Pittsburgh, I had never wanted to brave the crowds at the seconds sales, but after buying and registering their products for warranty, I now receive a code by email to get online for their sales. I have many seconds. I even trucked one 3-quart saucepan plus lid to Australia for my daughter-in-law.

      All Clad and Mauviel copper (most of which are too heavy for me now, but our son loves them.)

    • Catherine

    Great article. I too love All Clad. In regards to the Moulinex Julliene there are several in Ebay. So if you want one check there.

      • David
      David Lebovitz

      I see them, but they are usually the plastic ones, which don’t work nearly as well as the older metal models. You can also find them on Etsy, too!

    • Donna

    Gawd…I remember so well going with my cherished smaller-than-small daughter…in the snow…to the factory ‘seconds’ sale just out of Pittsburgh to purchase the pots I still use 25 years later….Such a beautiful memory for me…relived every time I pull them out to prepare the next meal. I love Pittsburgh and I love All-Clad…Thank you SO for this David…a personally MOVING blog post for me!

    • Shannon

    David – my whole reason for buying Cuisinart pans and not All-Clad was the no-dishwasher thing. Are you saying you would put ALL your All-Clad in the dishwasher or just that certain kind? I’m a serious cook, but just can’t justify the no-dishwasher thing. Thanks for this!!

      • David
      David Lebovitz

      I put my All-Clad pans in the dishwasher except for a LTD roasting pan and a saucier that has copper on the outside.

      According to the All-Clad site: “The ‘Stainless Steel’ collection is completely dishwasher-safe. It is recommended that before you use your Stainless Steel All-Clad you wash it in the dishwasher first to remove any manufacturing residues and this will help to keep it shiny. Do not put your non-stick cookware in the dishwasher because high heat and harsh detergents will corrode and dry out the surface. Copper-Core’ can be put in the dishwasher but it may result in some tarnishing of the copper band around the exterior. Prevent this by either hand-washing or drying the copper band immediately after the wash cycle in the dishwasher has finished.”

      That said, they have a very good website and in the section for each type of cookware they make, there are specific care instructions under “Maintenance and Cleaning” which let’s you know how to care for each line of All-Clad cookware.

    • JoAnn

    Where do they make the handles? Hopefully USA. I was the All Clad rep in our local Wm Sonoma store and many customers only wanted to buy products made in the USA.

      • David
      David Lebovitz

      The handles are made in Asia. The process for making them is supposedly very difficult and requires a different set of skills, as well as very specialized equipment. When I went to Mauviel in France, they also get their handles made in Asia for the same reason. Probably most cookware companies, including the others that are made in the U.S., import the handles.

    • Janice Feuer Haugen

    What fun, an All-Clad factory tour. I love my All-Clad pans only equaled by the love and care put into the creation of each and every one of them. As a pastry chef, I remember the first time (late 1970’s) I used one of their pans (which I had encouraged the restaurant owner to purchase) making a large batch of pastry cream. This pan was like none other in the restaurant. Because of the evenness of the heat, it felt like the pan was working with me. I’ve been a fan ever since.

    • All-Clad Metalcrafters

    Thanks for visiting!

    • Margaret

    Has anyone compared the tri-ply to the d8 to the copper core and can you see a big difference in cooking/frying/searing between the different type pans?

      • Lilian

      Margaret, for searing/stir fry, I recommend d5 because it retains heat better and longer than copper core. For this reason , I returned copper core essential pan and kept d5 essential pan. I use my d5 essential pan for stir fry daily and making steak. For oatmeal, soup and sauce, I like my copper core sauce pans and Dutch oven. They are faster than D5. Both d5 and copper core are evenly heated and extremely easy to wash. Just soak in hot water for a minute or two then pour out the water, add a little barkeepers friend to clean the pan. I don’t like my 3-ply 2 qt sauce pan and don’t recommend 3-ply pots and pans. I find it not as effortless to clean compare to d5 and copper core. Also it doesn’t have dripless lip so I replaced it with a copper core 2 qt pan. I don’t know if my large flared roaster is 3-ply or not. It is a pleasure to use it for roasting and I highly recommend it. Turkey and root vegetables came out of it beautiful, moist inside and crispy golden outside. It even fits a 28lbs turkey. I love my d5 and copper core. They are heavy enough but not as much as Staub or Le Creuset and easier to care for than those two brands. I use them daily and often prefer them over my Staub pot and le Creuset roaster. In fact, I buy only AC d5 and copper core for my kids and nieces. High quality cookware is a pleasure to work with.

        • Margaret

        Thanks Lilian!

      • Gur

      If you use gas, skip the d5. It performs worse than the tri-ply on evenness and other key measures of performance. The copper core also suffers from the same problem, the copper layer simply isn’t thick enough. I have tried them all. (And you can verify online the independent test results) The d7 (and MC2) are the best in the All Clad lines for overall evenness, or get a superior pan by Demeyere.

    • Earl

    Still have my original saute pans from the 80’s, not to mention a ton and a half of other All Clad pieces. As a beaten down line cook, I can say they are simply the best. And yes, I have launched a few pans in my days as well. Held up beautifully.

    • Nancy

    Three decades ago, while frying beignets at a friend’s party, I scorched my wrist on the pot’s handle. At the time, most of my friends had Calphalon because it was restaurant grade but I wanted handles that didn’t require leather sleeves so I bought LTD (black) All-Clad cookware. Thirty years later, I still love and use it on a daily basis. On a separate note, not everything “All-Clad” is made in the United States. If that is a concern, inquire before purchasing.

    • Pat Brown

    Yes, I can attest to the fact that the All-Clad sale at the Washington Fairgrounds is quite the event. Went to the December one a couple of years ago and the crowd was so large that they had a waiting area set up, with numbered tickets, in order to maintain crowd control on the salesfloor inside the fair building. The cookware sold is “seconds” but you would be hard pressed to figure out why it is considered a “second”. I purchased a large skillet with lid, a 12-qt. stock pot with pasta and steamer inserts, and a lasagna pan with a plastic lid for storage for less than $200. You cannot beat this sale. Usually it’s the first weekend in June and December.

    • Gigi

    I was so curious about the (certainly expired) link to a good sale that I searched your FB page to no avail. :D I treasure my large 20-year-old All-Clad frying pan. Only have 2 other AC, both purchased this year during an Amazon Cyber-Monday deal for non-stick skillets. Those were much cheaper and, as expected, the quality is far less. I have a few Le Creuset pieces that, along with my most-used egg pan, I suppose is all I really need. But I would love to find some good deals on more of the high quality AC and LC items.

      • Claudia

      Try Home Goods or Marshall’s. They have amazing prices on both whenever they have them in stock. It is late but they have huge shipments of them starting two weeks before thanksgiving through Christmas. The LC cookware they usually get is labeled as seconds and the majority look like enameling imperfections. The AC is regular quality or some store’s old display but without a box and it usually has the warranty card. They also get Staub in during this time period.

    • witloof

    I love, love, love my All Clad pots, pans, and Dutch oven! I have the Stainless Steel version and it’s a real pleasure to cook in it. It was fun to go on tour with you, thank you!

    • John

    Le Creuset, now All Clad, oh, factory visits I would die for…

    Interesting about the attaching of metals. In a completely different industry, where I work, Aluminium or Copper had to be bonded to Stainless steel. One of the two were put into the jaws of a lathe, spun up fast, and the stainless slammed into it. Made a very strong joint (given that this was then to be machined), When that company went bankrupt, I “borrowed” a couple for future reference…after 30 years, I’ve forgotten the name of that specific process. I work in a different niche these days.

    I have 1980s copper bottomed stainless pans still in regular use (they are date stamped on the bottom), before the “ply” technique became widespread for home cooks – at least in the UK. One was returned on lifetime guarantee aeons ago, and that was honoured, albeit a similar, not identical model.

    On the topic of handles, tooling for making such items is amazingly expensive, so I am not surprised that these are purchased in from specialist companies. That they are now made in china possibly means the chinese purchased bankrupt stock. Against the already amortised tooling cost, starting again is just uneconomic (and don’t I know so!).

    The alternative are simple spot welded brackets to which wooden, plastic or metal handles are attached via nuts and bolts. Fine for stove top, useless for ovens, obviously, I’ve used that to replace a handle that got “overheated” to resurect a pan…

    • Claudette

    Will my LTD pans handle the dishwasher? I don’t mind hand-washing, though–they’re so easy to clean. Thanks for the wonderful tour!

      • Noodles

      The pans don’t care, but the dark gray finish is anodized aluminum which will take on a milky cast from the caustics in the detergents. Cosmetic damage.

      Commercial Aluminum Cookware (a/k/a Calphalon but mos’ def not the same stuff) has the same issue.

    • David
    David Lebovitz

    John: Apparently the handles are trickier than I thought (or than they seem).

    Claudette: I would refer to the All-Clad website, or call customer service, for specific instruction on cleaning the LTD cookware, as it has a different outside finish than their other cookware.

    Gigi: Yes, when the deal expired, I took it down. Amazon often has deals that spring up from time-to-time, as do cookware and department stores. Some deals can also be found at Cookware & More, which sells irregulars, during flash sales on sites like Rue La La, and sometimes you can find individual pieces at stores like TJMaxx and HomeGoods – according to my sister (!)

    Earl: A friend who’s a chocolatier has a permanent dent in his forehead from a chef launching a pan in his direction. Fortunately, mine only hit the wall ; )

    • D.P.

    Thank you so much. Your article just reminds me of why the love the AC brand of cookware. More than a decade ago I saw a segment spotlighting the factory on the show, “Made in America”. I was so impressed, I immediately began to purchase open stock pieces at a specialty store, and I have been adding at least one piece annually thereafter. I just added a 3 quart saute pan, but my 8 quart stock pot is currently my favorite. I now have my eye on the flared roaster!!!

    • Lynne Cloutier

    I’ve had All-Clad for many years and I love it. However, a few of my pieces, especially roasting pans say they are made in China.

    • Maria Purwin

    I have cupboards filled with All-Clad, and I love their weight, the way they conduct heat, and the way they remain shiny after years of hard work. When my daughter wed, I purchased a large set for her, and when my grandchildren are ready to start their own kitchens, each will receive a started set from their ‘Gigi’!

    • Kate

    I used to have a small hand-held metal Mouli grater that I inherited from my Grandmother. It got so rusty I had to quit using it. I have searched for one just like it for years only to find plastic ones sold, which broke as you said. If they have an inclination to bring the small ones back too that would be awesome!

    • JuliaKateLucy

    I love my All-Clad cookware. Bought my first piece 27 years ago and added to it along the way. It’s all going strong, even the two non-stick pans.
    Oh, yes please, get them to bring back the all metal Mouli!!!
    My mother had one and when she passed my brothers and I fought over that thing. My eldest brother ended up with it.

      • Catherine

      eBay has the metal and plastic ones

    • Antjas

    My husband’s first few years were spent in Canonsburg where his father had his hair cut by the singing barber – Perry Como – before he became famous. I was ecstatic to read on a box many years ago that All-Clad was also from this wonderful small town that still takes pride in making a phenomenal American product.

    • Rachael

    I love my All Clad but am disappointed that the handle on the LID gets so hot. Hard to lift bare-handed most of the time.

    • Danièle Schéré

    As beautiful and efficient as they may be, I always wonder why only TRIPLINOX, a French manufacturer of stainless steel pots (also with a bottom of copper layers) had the brilliant idea to equip them with a removable handle. I’ve had my series of three for over 45 years. They went out of business but are both practical and space saving: they neatly fit into one another like bowls and can be used as such. Alas only available on eBay…

    • Laura

    Really enjoyed this tour. I’m curious about the flat All-Clad lid(?) with a long handle I’ve seen in some of your photos when cooking at home. I’ve never seen one in a store. What is it called?

      • David
      David Lebovitz

      It’s called a “universal lid” and is part of the TK (Thomas Keller) collection. They’re modeled after older French lids.

    • witloof

    I had a series of metal Moulinex graters in the 80’s, purchased at Whole Earth Access in Berkeley. I would use them until they disintegrated and then replace them, then Whole Earth went out of business and I couldn’t find them anymore.

      • David
      David Lebovitz

      Thanks but that’s a cheese grater, for fine cheeses and smaller things. The Moulinex Julienne is a grater for larger vegetables.

    • Patti Mackin

    Sorry, I do not want to be notified of all the other comments.

    • sillygirl

    I have been reading your book about your new digs – just makes me mad what you went through. Was it difficult “reliving” it to write about it? It is certainly a cautionary tale of a project in a foreign land – I feel for you.

    • Cyndy

    I just ran to the cupboards to look at my All Clad star designs. Dropped a lid on the tile floor and scared the H out of my husband.

    I did not know about the stars. What a classy thing to do.

    • Suellen

    I received a set of Master Clad pots as a wedding present 40 years ago. I still use them almost every day and they look almost new. Over the years, I have added to them, and now that I am older and my wrists aren’t as strong, I appreciate their weight, too.

    • Jamie

    I have many pieces of All-Clad and I assumed that all pieces were induction cooktop compatible. Much to my disappointment, I discovered that some of the pieces such as the wok and the nonstick black Dutch oven are not induction compatible.
    I understand there is a plate that can be placed under these pieces to transfer the “energy”

    • Jacqueline

    One really nice thing about All-Clad is their life time guarantee. I have sent back two non stick skillets because the non stick was no longer working and they sent me back two brand new skillets. That is one reason to get the best quality. I will always buy All-Clad.

    • Patricia

    Love the factory tours and the shout out to All-Clad. I’ve been cooking for over 45 years. I have always loved and collected tools. I had a collection of Calphalon which my husband dutifully washed by hand. When I told him about this new cookware that could go in the dishwasher, he practically shouted: Get what you want right now! I have three Metro shelves in front of a large window in my kitchen. I hang the All-clad from the top like a valance. It’s a beautiful addition to my kitchen and it makes it easy to find/replace what I need. One of my favs is the Windsor pan for sauces.

    Since I decided to go induction in my kitchen remodel, I have also become a fan of Demeyere. Maybe a trip to Brussels for you soon? I’d also like you to go to Australia to check out Breville’s Smart Freak induction cooktop. I think it is fabulous…especially the thermometer that allows you to cook to precise tems—you know when you are making DL’s ice cream base!

    • David

    Thank you for sharing the inside look at this factory. I am a recent convert to All-Clad, both due to their quality and place of manufacture (a little patriotism never hurts…).

    I just got the 1.5 qt TK sauce pan, and find myself using it for everything (it sort of serves the purpose of both my 1 qt and 2 qt no-name sauce pots). Just this weekend I realized I’d used it for about 6 or 7 tasks throughout the day… I am sure it will be a workhorse in my kitchen for years to come.

    Biggest tip for anyone buying– don’t let a few scratches talk you out of some killer deals on these pans (like on eBay or stores like HomeGoods/TJMaxx). All of my All-Clad pans show scratches on the bottom and inside after just a couple uses (sometimes a man’s gotta whisk– I’m looking at you lemon curd!). This speaks nothing of the quality of the pans, as the scratches are nothing more than cosmetic.

    • Lisa

    David–of the topic. But just read your apt. renovation book (wow) And now I hear Paris is flooding. Have you escaped the flooding?

      • David
      David Lebovitz

      Yes, the flooding mostly affected anywhere next to the Seine, especially those with basements or caves, like the Louvre. Some transit stations were closed but the water seems to be receding.

    • tim

    Love the stuff and the tour. I have seen All clad do a website sale as well.
    Picked up a 12 qt pot without a lid for around 60 bucks. Saving like 300.

    • Theresa

    Wonderful products!!


    I’m from Pittsburgh. I bought my All-Clad from the founder at a factory seconds sale. He was delightful. So nice. I needed a lid, no seconds, he pulled out a first quality one and sold it to me at the price of a second. They had swans in the lake and factory employees worked the sale. They were happy to share how they made the pots. For many years, this was the only way to get All-Clad on sale. Mine is 40 years old. Looks like new. Thanks for the factory tour. I hope you ate some Perogis while you were in Pittsburgh!

    • Brittany W

    I love their storage system for tools! They are using a 5S system, and it can be difficult to implement.

      • David
      David Lebovitz

      They were a little amused that I took some photos of the tools used in the factory but I thought it was interesting (and organized!), and worth sharing. Glad you like it too!

    • John

    You’ve replied to the Seine flooding, what of the Nutella Riots we in the UK hear about? Poll (to be able to vote) tax, fire safety, we’re used to. Nutella?

      • David
      David Lebovitz

      It wasn’t given much attention here, the Nutella “riots.” I don’t really have any comment but I guess that the French can be just like anyone else when they see a bargain; they make a run for it.

    • Margaret

    In the states, Williams Sonoma, Sur La Table, Bed Bath and Beyond (to name a few) are having a gift with purchase. You get either a free roasting pan with potholders or a lasagna pan with oven mitts if you spend $500. on All Clad products.

    • Mouse

    I found an All-Clad saute pan in excellent condition at our local thrift shop for $10. I was in shock, and still can’t understand why anyone would give it up. Best pan ever.

    • Gur

    I also think you should try to get a trip to the Demeyere factory in Belgium. I’ve tried every All Clad product (Original, d5, Copper Clad, d7, MC2) and I prefer the various versions from Demeyere (better release, no rivets, better handles, better evenness).

      • Margaret

      However Demeyere only has a twenty year guarantee as compared to All Clad’s lifetime guarantee. Twenty years seems like a long time but I’ve had some of my cookware for almost thirty five years.

    • Ray Briggs

    I fell in love with your write-ups with your Le Creuset factory tour. Great to see your latest.

    When I re-imagined a “empty nester” kitchen, I switched to induction. My very first fry pans were two 10″ All Clad d5’s–one SS and the other nonstick–with one globular lid. I protected each of them in an All Clad black nylon bag. It was suggested by someone that they would work well with induction.

    That was three years ago, and they continue to work perfectly with my Vollrath induction hobs. I’ve since added a range of other All Clad products–most recently a 2 qt. coppercore saucier that comes close to being a work of art.

    Your tour brings home some of the American qualities that has set All Clad apart and keeps it alive into the 21st Century.

      • Tommy

      I saw the All Clad induction cookware in the 1970s. The founder John Ulam was a metilurgical engineer from Westinghouse. He had worked on induction cooking at Westinghouse. He had a line of induction pans and sold single induction burners. I remember thinking how neat they were. I talked with John at the factory about them. They had reduced them to clear, some were $5. I bought a butter warmer for $5 at the factory. I now own a Miele induction cooktop and love it. Most all clad works on it but I do own some Demeyere too, they work great on induction. The non stick can’t burn, it stops getting hotter on induction so you can’t overheat. Time for a Demeyere factory tour!

        • Ray Briggs

        I’d vote for Demeyere in Belgium, and DeBuyer in France–both for induction!

        • David
        David Lebovitz

        Induction never really caught in the U.S., except in places where you can’t have a hood fan, such as in parts of New York City, I think. I’ve not used it much but I have a bit of a phobia (or dislike) of digital controls on ovens and stoves and prefer simple dials, but I know many people love induction. The history of All-Clad is pretty interesting, that it started off as something else entirely!

          • Tommy

          Yes their history reminds me that second acts can be your best act. He had retired from his corporate job. They made those steak plates that can go under the broiler, I have 4 of them, great for the oven or grill. They did lots of work for the U S Mint. Coins, specialty metals. Viking makes an induction cooktop with their large red knobs. I was told besides ships, the Eiffel Tower is all induction, less chance of fire. No open flame, I guess reduced the chance of burning the kitchen down.

      • Patricia


      Nice to see another empty-nester/oldster switch to induction. My kitchen remodel at 65 was much different if I had done it years ago. I decided safety—and the bonus of a healthier environment without gas—was the way to go. I’ve used the Vollrath and think it is very reliable. I have 4 induction hobs and kept them as hobs (people thought me very wacky) because I know the induction technology will continue to evolve.

      All-Clad is wonderful and served me well for years (and still does!), but for induction Demeyere has a flatter,heavier bottom for better contact with the hob.

      My husband is not a cook, but for 43 years he has been a generous “enabler” of my tool fetish. I love to cook.He loves to eat! Always a good thing to find a fellow group of kitchen lovers.

        • Tommy

        It’s the disk, all clad has no disk, the disk is flatter, better contact with cooktop. When hot, allclad rises in the middle slightly.

    • sillygirl

    I read your “slight remodel” book and now you have tackled another tremendous project – giving up coffee. You are a great adventurer!

    • Nicolette

    Thanks for the tour! Over the years, I have replaced my cookware with All Clad (mostly copper core) bought at Home Goods who always carry their different offerings at fabulous prices! I do have Le Creuset/Staub pots for soup/stew making (also bought at HG). These are the cookware for a life time. And I love my All Clad tea pot! I use Bartender’s keeper cleaner if needed, and everything looks ‘new’.

    • Margie

    I live in the Pittsburgh area and discovered All Clad back in the 70’s. I really feel I’m a pioneer with this amazing product. I’ve still go to at least one of their factory sales every year. Sorry I had to miss your event in the Burgh.

    • Maureen Hargrave

    When I bought my first All Clad I filled out the registration card and sent it in. Now several times a year an email arrives announcing a special sale of either seconds or over stock pans at great reductions. I wait for the sales and buy them then directly from All Clad.I have yet to figure out what made it a second.

    • Linn

    I just replaced the Calphalon (some of it non stick) I’ve had for thirty-five years with All Clad mostly d5, some copper core and tri ply and couldn’t be happier. David, I saw the All Clad ramekins on your post a few weeks ago and that’s what started it all :)

    • May EatCookExplore

    I love factory tours too. Being in the UK, the All-Clad brand is not that well known, but now that I know the ins and outs of it, I want to start a collection. Where am I going to put them all?

    • Fiona Ellis

    Thanks for this wonderful post – reading it was nearly as good as being there. I have a number of All-Clad pieces and love them. I was in Pittsburgh in 2017 but did not realise All-Clad was there (went to see Fallingwater) – unlikely to be back as I live in Melbourne, Australia. A visit to the Mauviel factory is top of my list, following your earlier and equally wonderful post.

    • Susan Lopez

    Wow! Lots of All-clad fans here!
    Sold lots of it in the 90’s at Sur La Table in Berkeley.

    Functions wonderfully with a direct heat source as the cladding goes up the sides. Disk type pans work well with induction but they cook hotter on the bottom.

    I have to say that copper is still the best I’ve ever used for saucepans and sauce. Sadly, I had to switch from copper to Cristel after relocating to small flat in Monaco with induction. So many things to love about induction but found that my enameled cast iron wok, and so many other pans cooked entirely differently-not in a good way.

    I do wish that All-clad would consider making nesting pans with detachable handles like Cristel. Apartments are getting smaller and its certainly great to get rid of the handles to add more storage space. I have 13 nested pans in the space where I used to have 5 with handles.

    • Sandra Maura

    What about quality control in the Chinese factory (factories?) that manufactures the All-Clad 16 qt. Stockpot (made in China)?

      • David
      David Lebovitz

      Have you noticed a difference in the quality? Often things made in Asia are of very high quality; a French copper cookware company makes everything in Normandy, France, except for the handles, which are made in Korea due to the quality of work…and the price. (Otherwise, they told me, the pots would be unaffordable.)


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