All-Clad’s fully bonded cookware and bakeware are bonded, engineered, & assembled in the USA. Skilled craftspeople manufacture these products at our Canonsburg, PA factory using high-quality US and imported materials. All-Clad also offers professional kitchen tools, electrics & accessories, impact-bonded & hard-anodized non-stick cookware, and non-stick bakeware sourced from our global factories and meet our rigorous quality and performance specifications.
Each metal has unique attributes like thermal conductivity, corrosion resistance, and ductility. By bonding different metals together, we can combine these various attributes of multiple metals into one material, giving it unique strengths. Cookware largely features two types of bonding: fully bonded (from rim to rim) and on the base alone. Fully bonded cookware is most premium, delivering even heat and stability throughout the entire pan. Bonding on the cookware base alone will improve heat distribution on the cooking surface and protect against warping.
All-Clad's fully bonded cookware is bonded, engineered, and assembled in the USA.
Engineered: Our local team of engineers and metallurgists set and maintain rigorous standards to ensure professional quality, performance, and durability that have become synonymous with the All-Clad brand.
Bonded: From our rolling mill in Canonsburg, PA, we bond various combinations of metal using the finest US and imported materials. Bonding the metals maximizes the strength, thermal performance, and durability of each piece of All-Clad cookware.
Assembled: In the birthplace of the American steel and aluminum industry outside of Pittsburgh, PA, All-Clad skilled craftspeople transform the bonded metal into our beloved cookware by creating blanks, forming them into vessels, buffing and polishing the metal, riveting handles and finally packaging our cookware.
All-Clad backs its products against manufacturer’s defects. If you are having an issue with any of our products, please contact our consumer services department to assist you. Contact Us Here
Wear and tear associated with use are not covered by the warranty. For example, reduced nonstick release, surface scratches, and discoloration. Please visit our care and use videos for advice on how to cook and care for your cookware. See our Care & Use Page
While some may view us as expensive, our loyal customers see the value in investing in All-Clad being we are a prestige cookware brand making professional-grade cookware that should last a lifetime with proper use and care. All-Clad pioneered bonded cookware and is always continuing to research and develop new products to push the boundaries of performance and durability. We source the highest-quality metals and make a lot of our cookware right here in the USA.
The pan has likely become warped or distorted due to being used on too high a heat or the wrong source of heat for the pan. Also never put cold water into a hot pan or submerge hot cookware in cold water. Sudden changes of temperature may cause the metal to warp, resulting in an uneven base. If you notice the base is uneven upon purchase, do not use it and contact our Customer Service team for assistance.
A preheated pan and lower flames are the keys to stick-free stainless steel cooking. Preheat your pan on low or medium heat for one to two minutes. You can test to see if your pan is ready by dropping a few drops of water on the pan and seeing if the water "dances" around. After properly preheated, pour in 2-3 teaspoons of cold oil or enough to cover the bottom of the cooking surface. Before adding food, it's best to pat it dry of any moisture and allow it to reach room temperature. When adding food, make sure that there is an even sizzling sound when your food touches the pan. This indicates that your food is cooking on contact and creating a natural barrier to prevent sticking. Allow food to cook without disturbing it until the correct doneness is achieved. The natural sugars in your food caramelize on the cooked surface, developing great flavors and lifting your food off of the cooking surface naturally. If the sound that food makes on initial contact with the pan is more of a crackle than a sizzle, your heat is too high, and sticking may occur. NEVER USE aerosol non-stick sprays.
Check out our Care & Use page for videos on how to properly use your All-Clad cookware.
All-Clad recommends low to medium heat for frying, braising, sautéing, and simmering because All-Clad is ideally crafted to hold heat. High heat should only be used for boiling.
If cooking on stainless steel, food may be sticking if you have not preheated the pan prior to cooking, added cold food directly to a hot pan, not used enough oil, or attempted to turn the food before it was ready.
If cooking on nonstick, your pan may have build-up from cooking over time. Try cleaning the surface with All-Clad cookware cleaner or Barkeeper’s Friend and a Scotch-Brite nylon scrubbing pad. This should only be done on rare occasions to revitalize the surface.
Check out our Care & Use page for videos on how to properly care for your All-Clad.
After washing, rinse in hot water and dry immediately with a towel.
Yes. We always recommend before using for the first time to wash in hot, soapy water with a sponge or dishcloth, rinse in hot water, and dry thoroughly. Seasoning of the pan is not required.
To keep your All-Clad looking brand new, we recommend handwashing your cookware with a mild soap/detergent and sponge instead of the dishwasher. High heat and harsh detergents used in dishwashers can corrode and dry out the surface. Please refer to the Product Care & Use document that can be found on the relevant product page on our website or check out our Care & Use page for videos on how to properly care for your All-Clad.
Firstly, always cook on low or low-medium heat, never use a non-stick pan under a grill, and never leave a pan unattended on top of the stove or in the oven. This is to prevent them from overheating which can degrade the non-stick coating. Also do not use metal tools/utensils, abrasive cleaners, or metallic scrubbing pads/brushes as this can scratch the non-stick coating. We recommend you not use aerosol spray oils on your non-stick cookware or any of our cookware pieces. Nonstick cookware is easy to clean and a light hand washing with a mild detergent and soft sponge should do the trick. A mixture of baking soda and water can be used to remove any residual food particles that may be left behind or hard to remove. Again, you can check out our Care & Use page for videos on how to properly care for your All-Clad non-stick pans
Yes, salt can form small white dots or pits on the cookware surface. To avoid this, bring liquids to a boil before adding salt, then stir well. Or, add salt after food has started to cook. Pitting does not interfere with cooking performance but can diminish the beauty of stainless steel.
Overheating can cause brown or blue stains. Food films, if not removed, will cause discoloration on the pot when it is reheated. Large amounts of iron content in your water may cause your pot to look rusty.
Immerse in warm water. Use a fine powder cleanser with water to form a paste. Apply paste using a soft cloth. Rub in a circular motion from the center outward. Wash in hot, soapy water, dry immediately. DO NOT USE oven cleaners or cleansers with chlorine bleach. DO NOT USE steel wool or abrasive pads.
Check out our Care & Use page for videos on how to properly care for your All-Clad.
For daily cleaning warm, soapy water is sufficient. We recommend you clean your All-Clad thoroughly after each use as food films left on the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high a heat, we recommend cleaning your All-Clad with a specialist stainless steel cleaning product called "Bar Keepers Friend". To use the Bar Keepers Friend, simply use a soft cloth or sponge and water and make it into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad. If your water has high iron content, you may notice a rusty discoloration. Use Bar Keepers Friend to remove this.
Check out our Care & Use page for videos on how to properly care for your All-Clad.
Almost all non-stick problems are related to a build-up of a visible and/or invisible layer of cooking residue on the non-stick surface. We recommend cleaning the non-stick with a paste made of equal parts bicarbonate of soda and water. Rub in a circular motion with a non-metallic scrubbing/cleaning pad recommended as being safe for use on non-stick surfaces, or perhaps a soft brush such as a vegetable brush. Then rinse well with water. If the bicarbonate of soda mixture starts turning brown, you are on the right track. Rinse well with cool water and dry. Then condition the non-stick surface by wiping a little vegetable oil around the surface with a paper kitchen towel. Wipe off any excess.
Check out our Care & Use page for videos on how to properly care for your All-Clad non-stick pans.
The polished stainless steel exterior of All-Clad Stainless requires very little care. It may be polished with one of the available commercial stainless steel cleaners, rubbing in a circular motion. Rinse in lukewarm water. We do not recommend using steel wool, steel scouring pads, or harsh detergents. Nylon scrubbing pads are safe to use. You may wash Stainless in the dishwasher.
Again, we recommend hand washing to keep your All-Clad looking and performing at its best but this collection is dishwasher safe for your convenience. With Copper Core, over time you may notice the copper band detail begin to tarnish. We recommend you polish with a copper-approved, commercial cleaner to restore that detail to its original luster.
All tool and utensil materials are safe to use on our bonded stainless steel cookware collections (D3, D5, G5, Copper Core) and ceramic collection (FUSIONTEC). Metal utensils may cause some superficial markings but will not affect the pan’s performance. On any of our non-stick cookware collections (HA1, B1, NS1, Essentials) we recommend you use nylon, plastic, or wood tools and utensils. This is to ensure you do not chip or scratch the non-stick coating which would hinder the performance.
Our handles are made of cast stainless steel which conducts and distributes heat poorly. The length and shape of the handles are designed to prevent the handle from becoming too hot on the stovetop. However, during extended use on the stovetop or in the oven or grill, handles will get hot. Always keep oven gloves & mitts handy to remove your cookware and prevent burning your hand. Users with gas ranges may also want to consider using gloves/mitts as well due to a lot of the heat escaping from the sides of the vessel and hitting the handle directly.
Yes. All of our All-Clad Cookware Collections are oven safe. Our fully bonded stainless steel collections can be put in the oven or broiler for up to 600 degrees Fahrenheit, while our non-stick & natural ceramic collections can be put in the oven up to 500 degrees Fahrenheit.
Our stainless steel collections are All-Clad’s best-selling cookware and the choice of professional and discriminating cooks across the country. This collection features several precisely formulated layers of unique stainless steel, pure aluminum, and aluminum alloys, its bonded construction extends to the base of each side of the pan, ensuring unparalleled heat transfer with no hot spots. The whole exterior layer is magnetic stainless steel making it adapted for all induction cooking.
All-Clad cookware has been engineered to be both durable and high-performance. Most of the weight of our cookware comes from the stainless steel. By using the right thickness of stainless steel, it keeps the product from denting or warping. The secondary weight driver is the pan’s thermal conductor. This layer needs to have a significant thickness for even heat without hot spots. Copper is heavy, but highly conductive, while aluminum is lighter weight and less conductive.
Yes. In fact, All-Clad is one of the best choices for this type of range since our cookware is balanced and the contact surfaces are smooth (the exceptions are our grill pans). The fully bonded construction and superior heat distribution help prevent scorching, which can be a problem with this style of stovetop when using other brands of cookware.
The cooking surface of All-Clad cookware is made from high-quality 18/10 stainless steel, a proprietary formulation of 304-grade stainless steel specially adapted to meet All-Clad specifications regarding grain size, texture, alloy content, and other physical properties that guarantee the superb culinary performance that makes All-Clad the world's finest cookware. All stainless steel used by All-Clad is certified to meet National Standard ISO 9000 (International Organization for Standardization) for all 304 series stainless steel intended for use with food. Every "melt" by our steel suppliers is tested and certified to meet the ASTM 240 (American Society for Testing and Materials) standards.
The following current list of All-Clad collections are induction capable - D3 (all versions), D5, Copper Core, B1, HA1, NS1, and FUSIONTEC. If unsure, a magnet will stick to the bottom of an induction-compatible pan. Be sure to select the pan with a base as closely sized to the burner as possible.
Yes, but different cookware collections have different temperature limits:
- Essentials, B1, HA1, NS1, and FUSIONTEC collections are oven safe to 500 degrees Fahrenheit, but should not be used under the broiler.
- D3 (all versions), D5, G5, and Copper Core collections are oven safe up to 600 degrees Fahrenheit. Extended use in the oven over 500 degrees Fahrenheit can cause stainless steel to discolor but will not affect its performance.
Stainless steel lids are oven safe up to 600 degrees, but glass lids should only be in the oven up to 350 degrees Fahrenheit.
