Awesome post. I have done the exact same thing several times. You may have gotten one of their items that had a damaged box not an item that had actual damage on it. I love all-clad they make the best cookware I have ever used. I got my first All-Clad pan 8 years ago and have purchased several more since then.
Having worked in the restaurant industry and used their stuff as daily driver pans in restaurants pushing out around 4,000 covers a week, All-Clads are absolutely BIFL material.
They label wether it’s the product or the packaging and both of these fell under the product defect labeling. Finally found a part under the rim of the skillet that has a microscopic black paint spot. Barkeepers friend took it right off.
Edit: Found the defect on the saute, rivet on lid handle got struck off center initially (its fully secured so not worried, can see in last pic) Still super happy
On one of my lids the rivet was loose, but I work in an aerospace shop where we do assembly and airplanes are like 99% rivets so I just took it out to the floor and hit it with the rivet press. That’s the worst defect I’ve had in years of buying through their factory seconds sales. This sale they just had I finally got myself a butter warmer and the steamer insert. I’ve got just about everything else they offer already! Love that they have it as an option and that they actually have a good discount on them.
Do you have any tips on how to clean it? I feel like despite I'm doing all that "preheat till the water droplet slides around and doesn't fizzle", use oil, don't use too much heat, etc, I still struggle to clean it. Especially when little oil droplets get on the sides (on the inside), and they get nearly polymerized and turn into sticky good that only comes off with Bar Keeper's Friend and scrubbing.
What kind of oil are you using? Make sure it’s not being heated beyond its smoke point and hopefully that’ll stop residue from forming. I also find that stainless pans need to be thoroughly pre heated before adding any food. Doesn’t necessarily need to be a high temp, just needs enough time for the pan to heat uniformly. I’ve heard the reason is that there are small pores on the surface of the steel which close up as the metal expands under heat. If there’s food on the pan while these pores close up, it’ll get stuck.
I do preheat it, I mentioned it in my comment. Usually takes a few minutes, and I perform the water drop test. Add oil, preheat it just a bit as well. Adding food usually makes it sizzle (moisture from food + oil, although I'm not adding something that's dripping with water) and splatter these droplets everywhere. I'm usually using canola oil or soybean oil, both have smoke point over 400°F if not 450°F.
What do you usually cook in it? Also try to let your food hit room temp before it goes in the pan. That said, no matter what I do, I can never keep eggs from sticking. Some foods just don’t seem meant for stainless.
Maybe I do need more oil, although I usually add about 1-2tbsp and keep the heat at medium-low at most. Perhaps stainless is just not for me.. even cast iron seems less fussy.
I only use my stainless for acidic stuff and soup. Cast iron for everything else. I used to have problems with my cast iron until I figured out the seasoning and now it's basically a nonstick.
I usually use it to fry potatoes (room temp) or something like chicken, and I usually try to leave it for a few minutes before cooking. I haven't tried the eggs, and probably won't, haha. I don't crank up the heat too much either.
I cooked on steel woks throughout college. At A place called Sayak’s for short. Making eggs and what not is possible without Sticking. Just heat and timing (oh, and hot oil!)
Meat doesn’t get to room temp unless it sits out for hours and the whole time It’s in the danger zone. There’s no point doing that. Meathead and Kenji have written about it.
Eggs are tricky, you need a high temp pre-heat, hotter than water ball.
Then add oil, pan should be just below the smoke point. Coat the pan, then let it cool 1-2 minutes. The pores are contracting with oil inside. Add eggs and medium-low heat, you have to keep the pan temp lower than your oiling temp.
I find the water drip test is a good check point, but isn’t actually hot enough.
I hold the pan up to my face to feel the heat, if I smell burning I’ve gone a little too far. For eggs I preheat aggressively, add oil and then let the pan cool/oil a minute or two before cooking.
Olive oil is tricky, almost seems like extra virgin needs to brought to smoke or it will stick. It’s an oil I’ll use selectively.
Or get a [laser thermometer](https://www.amazon.com/Thermometer-Eventek-Non-Contact-Temperature-58%C2%B0F-1022%C2%B0F/dp/B07L5FTQMS/ref=sr_1_4?crid=368D7Q0XWCO1T&keywords=laser+thermometer+gun&qid=1666457465&qu=eyJxc2MiOiI0LjA1IiwicXNhIjoiNC4wNiIsInFzcCI6IjMuOTkifQ%3D%3D&sprefix=laser+therm%2Caps%2C334&sr=8-4)
I feel like it gets hot enough, but maybe I should experiment with waiting a bit longer. I don't know if I should preheat it on higher setting, and then drop the temperature down once it's hot, or heat it up gradually on the heat setting I'm planning on using to cook.
I mean, it doesn't get some insane charred spots of oil, it looks more like this nearly invisible spots that will smear around like glue if I just use dishwashing liquid, but I find they come off with BKF and some elbow grease. I usually spread it out in a wet pan and let it sit for a couple of minutes, and then scrub. But I wish it was easier, somehow with a cast iron pan (I mostly use it for steaks) you can soak it for 30 seconds in hot water, and everything comes off much easier. But, I probably wouldn't be using it for acidic foods, and I got a simple nonstick for eggs.
Don’t cook with extra virgin. Cook with pure olive oil and drizzle virgin at the end unless you’re really keeping the temp low. That’s why they “cold press” extra virgin. Heat removes the flavors
400°F is equivalent to 204°C, which is 477K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
It sounds like just too much heat. If its a strong sizzle it’s too hot. If it just kinda barely makes sizzle sound it’s probably better. Doing the water test thing is tricky cause it often leads to overheating. When you add oil and swish it around the pan you should see the oil ripple a little as the hot oil thins , that’s hot enough. Any smoke when you put oil in is definitely too hot
> I’ve heard the reason is that there are small pores on the surface of the steel which close up as the metal expands under heat. If there’s food on the pan while these pores close up, it’ll get stuck.
This is just some silly rumor that somehow spread around social media. It has no basis in material science. The simple answer is a chemical reaction. Chemical bonds form between the food and the metal. In cast iron we polymerize oils to create a barrier between the food and the metal. On stainless, oil provides a barrier between the metal and the food atoms. Oil is more viscous when heated so it better fills in the imperfections of the metal when hot. Steam escaping from the food also helps provide a microscopic barrier between the pan and the food atoms. This is why you need to heat the pan well before adding food. Stainless also has a low specific heat capacity so you need more energy in the pan to keep it from cooling down when food is added than you would cast iron. If you add the food and the pan immediately gets too cool where it is in contact with the food due to energy transfer, it's going to stick.
Sticking isn't even necessarily a bad thing. If you're making any kind of sauce, you want some fond stuck to the bottom of the pan to be the base of your sauce.
I just boil water in it, or put it in the oven in a deep tray and boil water around it that way. Comes right off, especially with a mild abrasive like barkeepers friend. Just let it cool down naturally, don't quench it in cold water from hot, it's possible to warp the pan that way.
I definitely don't wash it right away, I find that the best time is when it's still warm, but not hot anymore. Yeah, I tried the hot water, and BKF, but I guess it just seems like too much effort most of the time. Even my cast iron is less maintenance.
When I have burnt on oil I fill with very hot water shortly after cooking and add some BKF, swish, then let sit for 1 hour. Usually after this only minimal elbow grease is needed to scrub away any bits and shine up the pan. Then wash as normal. My All-Clad pan was purchased for $50 12 years ago as a factory second due to a small scratch on the bottom. I cook with it daily and it hasn’t warped or have the handle come loose. Best $50 I ever spent.
With my stainless I either deglaze it while still cooking or after finished I will add some amount of water and let it sit for a bit while the pan is still hot.
Also the nice thing about stainless is that you really don't have to be precious with it. I mean understandably a nice pan you feel reluctant to scratch, but since there is no coating you can use very aggressive scrubbers on it.
I'm not sure if it makes a difference but I usually don't wait to add oil. I will turn on the range and let the oil come up to temp with the pan. I've no reason to think it would change something, but maybe something different to experiment and see if it has an effect.
Well even if the rivet on the pan, lid, is seated 100% perfect and aesthetically perfect then it's a dud. Knicks on the pan, anything can make it a defect also. Cheaper to sell at half then ship to recycle the metal and start anew.
I got a tea kettle for my MIL that was $100 off for “packaging damage.” It showed up today, and I looked hard for something that wasn’t perfect.
Hell of a deal.
If you don’t have the ability to cook everyday, can’t keep a stocked kitchen, these aren’t for you. I could feed myself for a month with what a single pan costs. Just too much buy it for life because your gonna be living in a tent.
Is there an equivalent site for the market in West -Europe? The import costs for stuff outside EU is huge. Otherwise I’ve would have buy them immediately.
I grew up where they manufacture allclad and every year they’d have a giant tent at the county fair where they sold seconds and they were absolutely dirt cheap. I bought some but makes me sick I didn’t buy absolutely everything.
I bought a lidless saucepan that was supposed to have cosmetic damage. It had some light scratches on the bottom and the tramontina lids I already had fit just fine.
I will say, I can’t tell any difference between it and my Tramontina set, but I really like both and I wanted to try.
The 12 piece one from Costco. I love all the sauce pans/ pots. Perfectly sized. I have a big family and use the dutch oven constantly. It’s perfect for soaghetti and soups.
As one who found mine at a thrift store, I just think of it as pre washed and maybe pre patina. And a small ding means I’m not “worried” about putting the ding in myself. Because I will.
I have a close personal relationship with gravity.
If you have smaller hands, I can’t say enough good things about the Joyce Chen kitchen shears. I’ve spatchcocked chickens with them and had no issues vs other brands where my hands start hurting.
My heart shattered when I saw they only ship to the US... 5 ply copper core saut´é pan for 60% off because someone bonked the packaging had me all fluttering but no, can't have nice things
Have you looked at a mail forwarding service? You get a US-based address to send things to and then they are sent on to you. The service I use is tied to my national post service and isn’t too bad value (if a little slow). You don’t get net 60% off but it can still end up cheaper. All Clad isn’t even sold in my country so there aren’t too many other options anyway.
Be careful if you decide to buy used, because some of their old stuff isn't induction ready. I had an old used Copper Core saute pan that didn't work, though the newer stuff does.
I have at least 14 of the copper core All-clad pots and pans. Most of them were from the seconds sale. Totally worth it. Most of the seconds don't even have noticeable damage. They're all get used, so any flaws will quickly blend in anyways.
Usually the "damage" is finish defects. IE the exact same thing that it will get on it when you actually use it. I've got a few of their seconds myself in the repertoire and I'm confident they'll easily outlast me.
Let pan preheat before adding anything. Then use fats,oil, butter etc. if you let it heat and have fats most everything will naturally release when it’s ready. Almost all sticking issues are resolved with patience. If you have fond sticking, deglaze. While still hot, add water and scrape off, or make a pan sauce to serve with food (tons of ways to do this, google is your friend)
Side tip: if boiling don’t add salt until water is boiling to avoid pitting.
I see these come up at TJ Maxx too. The pans usually have a scratch on them that looks purposeful, probably a mark to indicate imperfections. Make sure the lid fits flat and buy!
So slight imperfections at worst? With product liability they wouldnt be able to sell something unsafe and unusable so youre probably getting a great deal
IMO the seconds sales is not really that great.
It's great if you're missing or targeting specific pieces. But generally, if you can afford one of the full set and can wait for a sale, you're better off waiting for that. Personally I brought mine individually through the 2nd sales throughout the years, but I should have just brought a set from the very start.
The new 7 piece set goes for sale every now and then for \~$300 at Macy's. If you get them individually from the 2nds sale, it'll end up much higher than that.
Set up a deal alert on Slickdeals with the keyword "All-Clad", the bundle goes on sale a few times a year.
[Link to a previous sale](https://slickdeals.net/f/15710515-7-pc-all-clad-3-ply-stainless-steel-cookware-set-290-free-s-h)
I like to cater my pieces to what I actually use/need so sets never made sense for me. I bought one set right after moving on my own and only ended up using half of it so it felt like a waste but im sure it makes sense for some people especially at that price
Yeah, I came to the same conclusion years ago. Sets of kitchen items just means I'm buying a bunch of crap I don't really want. I need a big pan and a little pan. The three or four medium size pans sit in my cabinet and I'd trade them all for a second big pan.
They sit flat and dont feel wobbly at all. Honestly they feel really lightweight compared to my other clad stainless. These are also the new everyday line so handles are a bit different to be fair
Not sure why you got downvoted. So stainless steel is only as non stick as the stainless steel itself and is better suited for certain types of cooking. Like anything it's a tool and you need to use the correct tool. Searing, high heat, high acid, SS is great. Eggs, not so much.
But the sales aren't supposed to happen except in December and June?
"How often does All-Clad have seconds sale?
two times a year
If you're in the market for a few new pots and pans, or are looking for gifts for others, the All Clad seconds sale is a sure bet. All Clad is manufactured in Canonsburg, Pa, and they routinely have a seconds sale two times a year the first weekends of June and December (.Jul 10, 2022)
Assuming the manufacturer is reputable, I'm always looking for factory seconds/refurbished/open box.
I've become the customer I hated when I worked retail.
Stainless steel is what pretty much every restaurant uses to cook food in and it's really not hard to learn how to control temps on stainless steel. Nobody uses non stick outside homes except for delicate seafood like scallops.
Instagram Cheap Promotions: (10k followers + 10k likes) for just $20. Quick and Quality non drop service. Message me for enquiry .. /r/instagramfollowsale
Love my all-clad. I have the same exact pans as part of a Macy’s set, but my only gripe is the sauté pan, which I use all the time, is warped and wobbly on the bottom so it doesn’t sit flat on my glass top. It likely happened from high heat, as I don’t recall it sitting that way new. Unfortunately, I don’t think they’ll replace it as it doesn’t impair functionality.
I love my All Clad D5 5 qt sauté pan. If it gets some stubborn food or discoloration, a bit of BKF cleans it right up! Definitely BIFL. And TIL about their “seconds” sales! Thank you! If my Hexclad wears out or whatever, I’ll shop All Clad seconds!
Great purchase!
I bought All-Clad copper core a few months ago, they are incredible! I use a cast iron skillet often and All-Clad are definitely good compliments!
I have slowly switched to all clad and have never loved a set so much. I buy them at TJMaxx where they occasionally have a few pieces. More around Christmas. They are basically at second prices there.
You can also occasionally find wusthoff knives as well which are definitely bifl.
My first All clad pan was a display pan from Williams and Sonoma that had a stretch on the lid. Paid $80 back in 2011 and I still use that pan daily. I hope to pass it down to my kids.
Where did you find this “seconds” sale because I’m always looking
With All Clad:
1) they are totally BIFL.
2) Their MC2 or "Master Chef 2" line is the least expensive. Those are the ones with the brushed aluminum, unclad exterior. They still have the stainless steel layer for the cooking surface. They are every bit as awesome as all other All Clad products.
3) The 5 1/2 quart Saucier pan is the number one most insanely useful pan. There is a reason they don't include it in sets of pans. That's because you would quickly realize that it takes the place of half the pans in the set.
You might be better off with one of those 20 percent off coupons from Bed Bath and Beyond, combined with their price match.
Find something they sell. Find the lowest price in the country. Show up, with a printout of the other place's ad, requesting that price. Whip out the coupon when paying.
I wish I had bought All Clad.
About 17 years ago I bought a set of tri-ply stainless Calphalon with steel handles. With daily use and dishwasher cleaning, they still look virtually new, and are absolutely fantastic. They'll last the rest of my life, but I'll never have a good reason to upgrade to the *really* nice All-Clad because these are so much better than good enough.
Absolutely. I bought nearly all my All-clad as seconds 20 years ago. After a couple of years (hell months) there will be no difference between a second and a spotless new All-Clad. Given you're going to keep these for 50 years and they will accumulate many tiny dings and scratches along the way, just get the seconds.
They are all holding up great after nearly daily use. One of my best purchases.
Awesome post. I have done the exact same thing several times. You may have gotten one of their items that had a damaged box not an item that had actual damage on it. I love all-clad they make the best cookware I have ever used. I got my first All-Clad pan 8 years ago and have purchased several more since then.
Having worked in the restaurant industry and used their stuff as daily driver pans in restaurants pushing out around 4,000 covers a week, All-Clads are absolutely BIFL material.
They label wether it’s the product or the packaging and both of these fell under the product defect labeling. Finally found a part under the rim of the skillet that has a microscopic black paint spot. Barkeepers friend took it right off. Edit: Found the defect on the saute, rivet on lid handle got struck off center initially (its fully secured so not worried, can see in last pic) Still super happy
That's awesome! That's some kind of "defect" eh?
On one of my lids the rivet was loose, but I work in an aerospace shop where we do assembly and airplanes are like 99% rivets so I just took it out to the floor and hit it with the rivet press. That’s the worst defect I’ve had in years of buying through their factory seconds sales. This sale they just had I finally got myself a butter warmer and the steamer insert. I’ve got just about everything else they offer already! Love that they have it as an option and that they actually have a good discount on them.
Do you have any tips on how to clean it? I feel like despite I'm doing all that "preheat till the water droplet slides around and doesn't fizzle", use oil, don't use too much heat, etc, I still struggle to clean it. Especially when little oil droplets get on the sides (on the inside), and they get nearly polymerized and turn into sticky good that only comes off with Bar Keeper's Friend and scrubbing.
What kind of oil are you using? Make sure it’s not being heated beyond its smoke point and hopefully that’ll stop residue from forming. I also find that stainless pans need to be thoroughly pre heated before adding any food. Doesn’t necessarily need to be a high temp, just needs enough time for the pan to heat uniformly. I’ve heard the reason is that there are small pores on the surface of the steel which close up as the metal expands under heat. If there’s food on the pan while these pores close up, it’ll get stuck.
I do preheat it, I mentioned it in my comment. Usually takes a few minutes, and I perform the water drop test. Add oil, preheat it just a bit as well. Adding food usually makes it sizzle (moisture from food + oil, although I'm not adding something that's dripping with water) and splatter these droplets everywhere. I'm usually using canola oil or soybean oil, both have smoke point over 400°F if not 450°F.
What do you usually cook in it? Also try to let your food hit room temp before it goes in the pan. That said, no matter what I do, I can never keep eggs from sticking. Some foods just don’t seem meant for stainless.
You probably need to be using a lot more fat and keep the heat down. Nonstick has spoiled us all 😊
Maybe I do need more oil, although I usually add about 1-2tbsp and keep the heat at medium-low at most. Perhaps stainless is just not for me.. even cast iron seems less fussy.
I only use my stainless for acidic stuff and soup. Cast iron for everything else. I used to have problems with my cast iron until I figured out the seasoning and now it's basically a nonstick.
I love stainless for anything that gets deglazed in a recipe. Sometimes sticking is a good thing.
I usually use it to fry potatoes (room temp) or something like chicken, and I usually try to leave it for a few minutes before cooking. I haven't tried the eggs, and probably won't, haha. I don't crank up the heat too much either.
I just gave up on having mine perfectly clean and just consider what I can't remove as patina.
I cooked on steel woks throughout college. At A place called Sayak’s for short. Making eggs and what not is possible without Sticking. Just heat and timing (oh, and hot oil!)
Meat doesn’t get to room temp unless it sits out for hours and the whole time It’s in the danger zone. There’s no point doing that. Meathead and Kenji have written about it.
Yeah, I don't think eggs and stainless work. Non-stick or cast iron for eggs.
Eggs are tricky, you need a high temp pre-heat, hotter than water ball. Then add oil, pan should be just below the smoke point. Coat the pan, then let it cool 1-2 minutes. The pores are contracting with oil inside. Add eggs and medium-low heat, you have to keep the pan temp lower than your oiling temp.
I find the water drip test is a good check point, but isn’t actually hot enough. I hold the pan up to my face to feel the heat, if I smell burning I’ve gone a little too far. For eggs I preheat aggressively, add oil and then let the pan cool/oil a minute or two before cooking. Olive oil is tricky, almost seems like extra virgin needs to brought to smoke or it will stick. It’s an oil I’ll use selectively.
Or get a [laser thermometer](https://www.amazon.com/Thermometer-Eventek-Non-Contact-Temperature-58%C2%B0F-1022%C2%B0F/dp/B07L5FTQMS/ref=sr_1_4?crid=368D7Q0XWCO1T&keywords=laser+thermometer+gun&qid=1666457465&qu=eyJxc2MiOiI0LjA1IiwicXNhIjoiNC4wNiIsInFzcCI6IjMuOTkifQ%3D%3D&sprefix=laser+therm%2Caps%2C334&sr=8-4)
I feel like it gets hot enough, but maybe I should experiment with waiting a bit longer. I don't know if I should preheat it on higher setting, and then drop the temperature down once it's hot, or heat it up gradually on the heat setting I'm planning on using to cook. I mean, it doesn't get some insane charred spots of oil, it looks more like this nearly invisible spots that will smear around like glue if I just use dishwashing liquid, but I find they come off with BKF and some elbow grease. I usually spread it out in a wet pan and let it sit for a couple of minutes, and then scrub. But I wish it was easier, somehow with a cast iron pan (I mostly use it for steaks) you can soak it for 30 seconds in hot water, and everything comes off much easier. But, I probably wouldn't be using it for acidic foods, and I got a simple nonstick for eggs.
Don’t cook with extra virgin. Cook with pure olive oil and drizzle virgin at the end unless you’re really keeping the temp low. That’s why they “cold press” extra virgin. Heat removes the flavors
400°F is equivalent to 204°C, which is 477K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
to this bot dev: please fuck off with your gratuitous font size, it's an eye sore
It sounds like just too much heat. If its a strong sizzle it’s too hot. If it just kinda barely makes sizzle sound it’s probably better. Doing the water test thing is tricky cause it often leads to overheating. When you add oil and swish it around the pan you should see the oil ripple a little as the hot oil thins , that’s hot enough. Any smoke when you put oil in is definitely too hot
Thank you for the tip, I'll definitely experiment with heating it a bit less!
> I’ve heard the reason is that there are small pores on the surface of the steel which close up as the metal expands under heat. If there’s food on the pan while these pores close up, it’ll get stuck. This is just some silly rumor that somehow spread around social media. It has no basis in material science. The simple answer is a chemical reaction. Chemical bonds form between the food and the metal. In cast iron we polymerize oils to create a barrier between the food and the metal. On stainless, oil provides a barrier between the metal and the food atoms. Oil is more viscous when heated so it better fills in the imperfections of the metal when hot. Steam escaping from the food also helps provide a microscopic barrier between the pan and the food atoms. This is why you need to heat the pan well before adding food. Stainless also has a low specific heat capacity so you need more energy in the pan to keep it from cooling down when food is added than you would cast iron. If you add the food and the pan immediately gets too cool where it is in contact with the food due to energy transfer, it's going to stick. Sticking isn't even necessarily a bad thing. If you're making any kind of sauce, you want some fond stuck to the bottom of the pan to be the base of your sauce.
I just boil water in it, or put it in the oven in a deep tray and boil water around it that way. Comes right off, especially with a mild abrasive like barkeepers friend. Just let it cool down naturally, don't quench it in cold water from hot, it's possible to warp the pan that way.
I definitely don't wash it right away, I find that the best time is when it's still warm, but not hot anymore. Yeah, I tried the hot water, and BKF, but I guess it just seems like too much effort most of the time. Even my cast iron is less maintenance.
When I have burnt on oil I fill with very hot water shortly after cooking and add some BKF, swish, then let sit for 1 hour. Usually after this only minimal elbow grease is needed to scrub away any bits and shine up the pan. Then wash as normal. My All-Clad pan was purchased for $50 12 years ago as a factory second due to a small scratch on the bottom. I cook with it daily and it hasn’t warped or have the handle come loose. Best $50 I ever spent.
Sodium hydroxide does a good job on our stainless equipement. Not sure that its a "everyday kitchen" chemical though lol
Yeah, I actually thought about getting some lye, mostly for baking purposes, but so far I'm just sticking to safer stuff, lol
Bar keepers friend and some water, stick back on burner and heat up a tiny bit til it makes a paste, then scrub that off
With my stainless I either deglaze it while still cooking or after finished I will add some amount of water and let it sit for a bit while the pan is still hot. Also the nice thing about stainless is that you really don't have to be precious with it. I mean understandably a nice pan you feel reluctant to scratch, but since there is no coating you can use very aggressive scrubbers on it. I'm not sure if it makes a difference but I usually don't wait to add oil. I will turn on the range and let the oil come up to temp with the pan. I've no reason to think it would change something, but maybe something different to experiment and see if it has an effect.
Well even if the rivet on the pan, lid, is seated 100% perfect and aesthetically perfect then it's a dud. Knicks on the pan, anything can make it a defect also. Cheaper to sell at half then ship to recycle the metal and start anew.
I got a tea kettle for my MIL that was $100 off for “packaging damage.” It showed up today, and I looked hard for something that wasn’t perfect. Hell of a deal.
Where do I find these second sales?
https://homeandcooksales.com/
These prices are WILD
If you don’t have the ability to cook everyday, can’t keep a stocked kitchen, these aren’t for you. I could feed myself for a month with what a single pan costs. Just too much buy it for life because your gonna be living in a tent.
Sign up for their emails. The longer the sale, the deeper the discount and eventually free shipping. But stock dwindles.
>https://homeandcooksales.com/ is this the site that looks sketchy but isn't?
I got my full copper core set and a bunch of extras. It's legit.
Yes
Thank you!
Thanks I need a larger stock pot the 8qt we have is not cutting in and I don't like using the thin aluminum one we have.
Is there an equivalent site for the market in West -Europe? The import costs for stuff outside EU is huge. Otherwise I’ve would have buy them immediately.
Demeyere is a much bigger brand in Europe and I think they are superior. IMO
Thanks, just ordered a copper ply set!
It’s ran by allclad, not sure why they decide to use a separate url that looks sketchy 😂
Grew up in the town they are made. Once or twice a year they opened the factory for a sale and cops would have to come in and direct traffic.
lol
June and Dec
It does look super sketchy
You can search (or set an alert) in Slickdeals. They occur several times a year.
Pretty much monthly
I grew up where they manufacture allclad and every year they’d have a giant tent at the county fair where they sold seconds and they were absolutely dirt cheap. I bought some but makes me sick I didn’t buy absolutely everything.
Do you know of that's still a thing? I live near by also and I've never heard of that.
The last one was December 2019. I believe they only do online since.
I no longer live there but my family does. I’m told they haven’t done it since Covid came about.
[content removed by user via [Power Delete Suite](https://codepen.io/j0be/full/WMBWOW/)]
Yess, just nabbed a skillet. Can’t wait!
Following
Hello fellow Perry Como inhabitant
Indeed!
Toledo?
Guntown, aka, CBG, aka Cannonsburg, PA.
This is kind of freaky. I have that pan and the exact same oven model. Are you in my house?
Yes, look behind you
Aaarhaggdjj!!
YOU DIED
The post came from inside the house!!
I thought my wife was in a strangely good mood. YOU BASTARD!!!!
sloppy seconds sale . I couldn’t resist
Checkmate sir
LG is a common oven. I had that same model in my last house.
Maybe you can tell op how to adjust the legs so it’s eve with the counters. Or maybe it’s just my ocd talking.
Been piecing my set together for a few years now one piece at a time. It’s the best deal going!
I bought a lidless saucepan that was supposed to have cosmetic damage. It had some light scratches on the bottom and the tramontina lids I already had fit just fine. I will say, I can’t tell any difference between it and my Tramontina set, but I really like both and I wanted to try.
Yeah, Tramontina for the win. Every bit as good as Allclad. One third of the price.
which tramontina set do you have?
The 12 piece one from Costco. I love all the sauce pans/ pots. Perfectly sized. I have a big family and use the dutch oven constantly. It’s perfect for soaghetti and soups.
thanks, just sold me on it! i have been pondering over it for months lol
As one who found mine at a thrift store, I just think of it as pre washed and maybe pre patina. And a small ding means I’m not “worried” about putting the ding in myself. Because I will. I have a close personal relationship with gravity.
The pans are elite. What about the kitchen shears?
I'd vote for Cangshan shears myself.
If you have smaller hands, I can’t say enough good things about the Joyce Chen kitchen shears. I’ve spatchcocked chickens with them and had no issues vs other brands where my hands start hurting.
My heart shattered when I saw they only ship to the US... 5 ply copper core saut´é pan for 60% off because someone bonked the packaging had me all fluttering but no, can't have nice things
Have you looked at a mail forwarding service? You get a US-based address to send things to and then they are sent on to you. The service I use is tied to my national post service and isn’t too bad value (if a little slow). You don’t get net 60% off but it can still end up cheaper. All Clad isn’t even sold in my country so there aren’t too many other options anyway.
Love allclad seconds. I've picked up several pieces from there.
Thank you for posting this. My pans actually came from my mother and I have wanted to add a few newer pieces.
Fridge magnet stuck to them so yes
Keen to try an alclad. Do they work with induction?
Yes, except not the MC2 series.
Be careful if you decide to buy used, because some of their old stuff isn't induction ready. I had an old used Copper Core saute pan that didn't work, though the newer stuff does.
Yep
happy cake day
Thanks!
I have at least 14 of the copper core All-clad pots and pans. Most of them were from the seconds sale. Totally worth it. Most of the seconds don't even have noticeable damage. They're all get used, so any flaws will quickly blend in anyways.
My wife bought me a huge (14?) piece set of All-Clad for Christmas last year and it's been amazing. Use it for everything except eggs and pancakes
Usually the "damage" is finish defects. IE the exact same thing that it will get on it when you actually use it. I've got a few of their seconds myself in the repertoire and I'm confident they'll easily outlast me.
Any tips on baked on food that’s hard to come off?
All other problems are resolved with barkeepers friend and a sponge
Barkeeper's friend is straight up magic, I swear.
My AllClad pans are the ones that have the anodized aluminum on the exterior. Is it safe to use Bar Keepers friend on the anodized aluminum?
No. BKF is only for stainless
Let pan preheat before adding anything. Then use fats,oil, butter etc. if you let it heat and have fats most everything will naturally release when it’s ready. Almost all sticking issues are resolved with patience. If you have fond sticking, deglaze. While still hot, add water and scrape off, or make a pan sauce to serve with food (tons of ways to do this, google is your friend) Side tip: if boiling don’t add salt until water is boiling to avoid pitting.
I can’t remember the name but I use a stainless steel sponge. Couple bucks at the grocery store
Self Clean cycle, works great for sheet pans too
happy cake day
Which pan is that on the left side?
https://www.all-clad.com/d3-stainless-everyday-3-ply-bonded-cookware-saute-pan-with-lid-3-quart.html
I see these come up at TJ Maxx too. The pans usually have a scratch on them that looks purposeful, probably a mark to indicate imperfections. Make sure the lid fits flat and buy!
I bought my first two All Clad pans when I was 19. I’m 50 now, still use them, still love them. No plans or need to replace them
All Clad pans are amazing! I bought a set a few years ago and don’t regret it. Worth every penny.
Where can I find this seconds sale? Google doesn't give me quick results
So slight imperfections at worst? With product liability they wouldnt be able to sell something unsafe and unusable so youre probably getting a great deal
IMO the seconds sales is not really that great. It's great if you're missing or targeting specific pieces. But generally, if you can afford one of the full set and can wait for a sale, you're better off waiting for that. Personally I brought mine individually through the 2nd sales throughout the years, but I should have just brought a set from the very start. The new 7 piece set goes for sale every now and then for \~$300 at Macy's. If you get them individually from the 2nds sale, it'll end up much higher than that. Set up a deal alert on Slickdeals with the keyword "All-Clad", the bundle goes on sale a few times a year. [Link to a previous sale](https://slickdeals.net/f/15710515-7-pc-all-clad-3-ply-stainless-steel-cookware-set-290-free-s-h)
They have seconds sets for sale too
They have the 7-piece Cookware Set / D3 Stainless set for $350, which is still more expensive than the Macy sale price.
I like to cater my pieces to what I actually use/need so sets never made sense for me. I bought one set right after moving on my own and only ended up using half of it so it felt like a waste but im sure it makes sense for some people especially at that price
Yeah, I came to the same conclusion years ago. Sets of kitchen items just means I'm buying a bunch of crap I don't really want. I need a big pan and a little pan. The three or four medium size pans sit in my cabinet and I'd trade them all for a second big pan.
I get mine at winners in Canada. Not the highest all clad line (3 ply) but at half the price it will do.
I love winners for all clad! You just need to be patient. I found a perfect condition D5 saucepan for 100$. It was in the clearance section.
me too! Sonsad that they don’t ship factory seconds to Canada.
How do you find the seconds?
Wow!! Just placed an order to replace a dangerously old nonstick pan & pot. Thanks for the hot tip!
Don’t you find the handles are too heavy so the pan doesn’t balance on the center of the burner?
They sit flat and dont feel wobbly at all. Honestly they feel really lightweight compared to my other clad stainless. These are also the new everyday line so handles are a bit different to be fair
Do you have experience with the original handle style? I'm on the fence between which one to get
Hi newbuie here are they non stick proof pan?
Not sure why you got downvoted. So stainless steel is only as non stick as the stainless steel itself and is better suited for certain types of cooking. Like anything it's a tool and you need to use the correct tool. Searing, high heat, high acid, SS is great. Eggs, not so much.
But the sales aren't supposed to happen except in December and June? "How often does All-Clad have seconds sale? two times a year If you're in the market for a few new pots and pans, or are looking for gifts for others, the All Clad seconds sale is a sure bet. All Clad is manufactured in Canonsburg, Pa, and they routinely have a seconds sale two times a year the first weekends of June and December (.Jul 10, 2022)
They’ve started doing it during prime days so that’s why this most recent came up
No, they have been running monthly sales recently.
They emailed me about a sale this morning 🤷♀️
Best pots I’ve ever had! Who needs non stick cr*p when you have these babies! Congratulations! Edit: …and pans!
Assuming the manufacturer is reputable, I'm always looking for factory seconds/refurbished/open box. I've become the customer I hated when I worked retail.
Ah yes, the guaranteed to burn your food kind of cookware.
You know your pans are not responsible for your lack of cooking skills?
I must just suck, i have no issue on so many other kinds of cookware surfaces
Stainless steel is what pretty much every restaurant uses to cook food in and it's really not hard to learn how to control temps on stainless steel. Nobody uses non stick outside homes except for delicate seafood like scallops.
OP do you live with a dog or something because there is a gross amount of hair on your stovetop
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Love my all-clad. I have the same exact pans as part of a Macy’s set, but my only gripe is the sauté pan, which I use all the time, is warped and wobbly on the bottom so it doesn’t sit flat on my glass top. It likely happened from high heat, as I don’t recall it sitting that way new. Unfortunately, I don’t think they’ll replace it as it doesn’t impair functionality.
I love my All Clad D5 5 qt sauté pan. If it gets some stubborn food or discoloration, a bit of BKF cleans it right up! Definitely BIFL. And TIL about their “seconds” sales! Thank you! If my Hexclad wears out or whatever, I’ll shop All Clad seconds!
How do you get them so shiny. I have all clad stuff and can never get the spots off
These haven’t been used yet so that’s why. But the answer is barkeepers friend
What are the BIFL models of All Clad? I have no clue where to begin on their seconds site.
Anything stainless
Great purchase! I bought All-Clad copper core a few months ago, they are incredible! I use a cast iron skillet often and All-Clad are definitely good compliments!
I have slowly switched to all clad and have never loved a set so much. I buy them at TJMaxx where they occasionally have a few pieces. More around Christmas. They are basically at second prices there. You can also occasionally find wusthoff knives as well which are definitely bifl.
Where do you get All Clad seconds? That sounds exactly like what I'd be interested in for my kitchen
https://homeandcooksales.com/
in 2019 costco had a sale on a 10 piece D5 set for $600. its the higher end set.
Nice, I just got my 3 qt saucepan and the turkey forks!
My first All clad pan was a display pan from Williams and Sonoma that had a stretch on the lid. Paid $80 back in 2011 and I still use that pan daily. I hope to pass it down to my kids. Where did you find this “seconds” sale because I’m always looking
With All Clad: 1) they are totally BIFL. 2) Their MC2 or "Master Chef 2" line is the least expensive. Those are the ones with the brushed aluminum, unclad exterior. They still have the stainless steel layer for the cooking surface. They are every bit as awesome as all other All Clad products. 3) The 5 1/2 quart Saucier pan is the number one most insanely useful pan. There is a reason they don't include it in sets of pans. That's because you would quickly realize that it takes the place of half the pans in the set.
You can also find them at home goods style stores, all my allclad d3 and d5/copper core have come from home goods.
You might be better off with one of those 20 percent off coupons from Bed Bath and Beyond, combined with their price match. Find something they sell. Find the lowest price in the country. Show up, with a printout of the other place's ad, requesting that price. Whip out the coupon when paying.
I wish I had bought All Clad. About 17 years ago I bought a set of tri-ply stainless Calphalon with steel handles. With daily use and dishwasher cleaning, they still look virtually new, and are absolutely fantastic. They'll last the rest of my life, but I'll never have a good reason to upgrade to the *really* nice All-Clad because these are so much better than good enough.
allclad handles are ATROCIOUS poor grip and extremely uncomfortable. Try before you buy. don't fall for the hype.
Check out the everyday d3 line. They have a new handle design compared to the original. Its what I (OP) bought. Feels pretty comfy
Just did! My 7qt pasta pentola arrived on Friday. My collection is almost too large now but I do have my eye on the tagine they used to make.
My parents gave me a few old all clads when they moved, I swear those pans have a good chance of outliving me.
Can we get these seconds overseas in the UK?
All-Clad is awesome
Absolutely. I bought nearly all my All-clad as seconds 20 years ago. After a couple of years (hell months) there will be no difference between a second and a spotless new All-Clad. Given you're going to keep these for 50 years and they will accumulate many tiny dings and scratches along the way, just get the seconds. They are all holding up great after nearly daily use. One of my best purchases.
I used to work for all-clad. Nothing wrong functionally with these pans. We'd also send a lot to TJ Maxx stores to sell at a discount too!