SUMMARY

The ultimate collection for home cooks, this set includes all the essentials you need plus several specialty pieces. Most of the pans are part of the All-Clad d5 series, which features a patented technology of five alternating layers of responsive aluminum and durable heat-diffusing stainless steel. The only cookware of its kind, the d5 line heats slowly and evenly, which results in perfect browning. This expansive assortment also includes a large roasting pan with a rack and a multipot with an insert and steamer basket.

Please note: Lids are counted as individual pieces.

DIMENSIONS & MORE INFO

8 1/2″ Deep Skillet: 8 1/2″ diam., 1 3/4″ high; 1 1/4-qt. cap.; 1 lb. 12 oz.
10″ Fry Pan: 10″ diam., 2″ high; 2 lb. 10 oz.
10 1/2″ Deep Skillet: 10 1/2″ diam., 2″ high; 2 1/2-qt. cap.; 2 lb. 10 oz.
12″ Fry Pan: 12″ diam., 2″ high; 3 lb. 4 oz.
12″ Nonstick Fry Pan: 12″ diam., 2 1/4″ high; 3 lb. 4 oz.
2-Qt. Saucepan: 6″ diam., 4 1/4″ high; 4 lb. with lid.
3-Qt. Steamer Set: pot: 8″ diam., 4″ high; 3 lb. with lid; insert: 8″ diam., 4″ high; 2 lb.
3-Qt. Sauté Pan: 10 1/2″ diam., 2 1/2″ high; 5 lb. 2 oz. with lid.
3-Qt. Universal Pan: 12 3/4″ diam., 2″ high (3 1/4″ high with lid); 5 lb. with lid.
4-Qt. Essential Pan: 11 1/2″ diam., 3 1/2″ high (5″ high with lid); 6 lb.
4-Qt. Soup Pot: 8″ diam., 5″ high; 4 lb. 6 oz. with lid.
4-Qt. Saucepan: 8″ diam., 5″ high; 4 lb. 14 oz. with lid.
6-Qt. Sauté Pan: 13″ diam., 2 3/4″ high; 6 lb. 10 oz. with lid.
8-Qt. Stockpot: 10 1/2″ diam., 5 1/2″ high; 6 lb. 6 oz. with lid.
Bonded, engineered and assembled in USA.
Overall (with Tall Insert): 10 3/4″ diam., 12″ high (14 1/4″ wide with handles; 13 3/4″ high with lid); 9 lb.
Pot: 10 3/4″ diam., 10″ high (14 1/4″ wide with handles); 12-qt. cap.; 4 lb. 14 oz.
Tall Insert: 10 1/4″ diam., 11″ high; 12-qt. cap.; 3 lb.
Short Steamer Basket: 9 1/4″ diam., 4 1/4″ high; 4.5-qt. cap.; 1 lb. 5 oz.
Made in China.
Pan: 16 3/4″ x 13 3/4″ x 2 1/2″ high; 5 lb. 6 oz.; holds up to 20-lb. turkey.
Rack: 14″ x 11″ x 3 1/4″ high.
Made in China.

USE & CARE

Ideal for use on any type of cooktop, including induction. Oven and broiler safe to 600°F. Do not leave empty pan on burner (except when preheating) as this can cause damage. Wash pan before first use. Allow pan to cool before cleaning. Never place hot pan under cold water, as this can cause warping. Hand-wash. Rinse off excess food with warm water. Soak in warm soapy water, then wash with sponge or soft cloth. Rinse with warm water and dry immediately to prevent spotting. To remove discoloration such as blue or rainbow coloring, use soft cloth or sponge to wipe pan with white vinegar. To remove cloudy-white hard water spots, boil solution of 1 part white vinegar and 1 part water in pan. To remove burnt-on food, sprinkle surface generously with baking soda, add water and bring to a boil. Use wooden spoon to loosen food particles from surface. To remove stubborn food residue and stains, use nylon scrubbing pad and fine-powdered cleanser such as All-Clad cookware cleaner, Bar Keepers Friend or Bon Ami. Mix cleanser and small amount of water to form paste. Use soft cloth or sponge to apply paste, rubbing in circular motion. Rinse with warm water and dry immediately. Repeat if necessary, allowing paste to soak on pan before scrubbing. Avoid using oven cleaners, steel wool, steel scouring pads, harsh detergents and detergents containing chlorine bleach, which can cause damage. Ideal for use on any type of cooktop, including induction. Oven and broiler safe to 500°F. Do not leave empty pan on burner (except when preheating) as this can cause damage. Use wood, plastic or heat-resistant nylon tools to avoid scratching nonstick surface. Wash pan before first use. Allow pan to cool before cleaning. Never place hot pan under cold water, as this can cause warping. Hand-wash. Rinse off excess food with warm water. Soak in warm soapy water, then wash with sponge or soft cloth. Rinse with warm water and dry immediately to prevent spotting. To remove discoloration such as blue or rainbow coloring, use soft cloth or sponge to wipe pan with white vinegar. To remove cloudy-white hard water spots, boil solution of 1 part white vinegar and 1 part water in pan. To remove burnt-on food, sprinkle surface generously with baking soda, add water and bring to a boil. Use wooden spoon to loosen food particles from surface. To remove stubborn food residue and stains, use nylon scrubbing pad and fine-powdered cleanser such as All-Clad cookware cleaner, Bar Keepers Friend or Bon Ami. Mix cleanser and small amount of water to form paste. Use soft cloth or sponge to apply paste, rubbing in circular motion. Rinse with warm water and dry immediately. Repeat if necessary, allowing paste to soak on pan before scrubbing. Use nylon scrubbing pads only on stainless-steel surfaces; do not use on nonstick surfaces. Avoid using oven cleaners, steel wool, steel scouring pads, harsh detergents and detergents containing chlorine bleach, which can cause damage. Nonstick cookware is naturally subject to wear and tear. We recommend replacing pan as needed, or approx. every 5 years. Ideal for use on any type of cooktop, including induction. Oven safe. Allow pot to cool before cleaning. Hand-wash. Avoid using steel wool, steel scouring pads, oven cleaners, harsh detergents and cleansers with bleach. To remove stubborn food residue and stains, use nylon scrubbing pad and fine-powdered cleanser. If desired, polish exterior of pot with commercial stainless-steel cleaner. Rinse thoroughly with lukewarm water. Ideal for gas and electric cooktops. Oven and broiler safe. Allow pan to cool before cleaning. Hand-wash. Avoid using steel wool, steel scouring pads, oven cleaners, harsh detergents and cleansers with bleach. To remove stubborn food residue and stains, use nylon scrubbing pad and fine-powdered cleanser.