All-Clad D3 vs. Copper Core: The Definitive Comparison
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- Опубліковано 30 січ 2022
- Check All-Clad Prices: amzn.to/3pmA1Zh
Uncle Scott's Kitchen compares and contrasts All-Clad D3 and Copper Core 12 inch frying pans. Which is better? Which heats faster? What are the differences? Find out everything you need to know with our new video.
*MORE INFORMATION*
- I forgot to mention in the video that I bought both pans with my own money. Neither was provided for any marketing purposes. Opinions are my own!
- Both pans have a curved lip which should help with pouring.
- I've been using the All-Clad stainless steel cleaner after frying. It's kind of sort of like Barkeeper's Friend.
- The Copper Core has a little bump/ridge on the bottom of its handle where my index finger rests; the D3's handle doesn't have it.
- The lid from the D3 fits fine on the Copper Core.
- I made the mistake of mention heating evenness in the intro and not following up later int eh video, and people were asking about it, so I made a supplemental video on heating evenness: • All-Clad D3 vs. Copper... if you are interested.
*CHECK PRICES AND SHOPPING LINKS*
All-Clad Copper Core: amzn.to/3rch5KV
All-Clad D3: amzn.to/3IWbvCj
Thermapen ONE: alnk.to/5jiXfHq
Pro-Surface Thermapen: www.thermoworks.com/surface-t...
*MORE INFORMATION*
- I forgot to mention in the video that I bought both pans with my own money. Neither was provided for any marketing purposes. Opinions are my own!
- Both pans have a curved lip which should help with pouring.
- I've been using the All-Clad stainless steel cleaner after frying. It's kind of sort of like Barkeeper's Friend.
- The Copper Core has a little bump/ridge on the bottom of its handle where my index finger rests; the D3's handle doesn't have it.
- The lid from the D3 fits fine on the Copper Core.
*Top Carbon Steel Skillets*
- De Buyer: debuyer-usa.com/collections/c...
- Matfer Carbon Steel Pans: amzn.to/2CdDsp2
- Mauviel Carbon Steel: amzn.to/2PQieFW
- Lodge Carbon Steel: Lodge Skillets: amzn.to/3CNtSbL
Uncle Scott’s Store: www.amazon.com/shop/unclescot...
Uncle Scott’s Twitter: / uskunclescott
*If you click on our affiliate links and buy something, you get the same price as going directly to the merchant's website, but allows us to earn a small commission. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate links with Amazon, De Buyer, Thermoworks, Zwilling, Le Creuset, Sur La Table, and others.
Uncle Scott’s Website: www.unclescottskitchen.com
#allclad #cooking #cookware #coppercookware #cookingshow #d3 #coppercore - Навчання та стиль
Great Video. I am In the process of buying a stainless steel pan. I had some questions on D3 and the D5. I think you convinced me to get the Copper Core. Keep up with the videos!
Thanks Scott! Very informative as always.
Scott, great stuff, thanks. I scoured through all your videos again looking for an overview/review of your range......please, if you can, put out a range review, i'm sure it would get tons of views. There are very limited range reviews out there, particularly from people who we KNOW cook, KNOW what they're talking about, you would be doing all of us a great service. I have 3 De Buyer Pro's showing up next week, dying to get em broken in.
Anyone else dying for a range review? Chime in, strength in numbers! :)
Thanks again, great content, be well.
Yes, please. Interested in Demeyere Industry review. Atlantis, too (though I can't lift the suckers, beautiful design).
I just today found both a 10” and a 12” Copper Core skillets at a thrift store for $30 and $40. Didn’t know the current price, but when I checked All Clad’s site, they go for $325, and $365 respectively. I got them for 10% of their regular price!!!
I prefer the Copper Core. Many years ago, I bought the solid stainless steel versions of All Clad, and I loved them with one exception - the pasta/stock pot. It takes a long time to heat up a lot of water. Later, I was gifted a Chantal pot that had a beautiful blue enamel over copper. It could bring water to a boil so quickly, I stopped using the All Clad pot. Now I have the All Clad Copper Core set, and it is fantastic. All the benefits of stainless steel, but takes less time to heat.
I have original All-Clad 3 ply pans (Before they were called them "D3") a 10" and a 12". Been using them for over 20 years. They work great and have held up very well. Not sure if my old pans are much different then the D3, but my guess is not much. Scott, I know you will give the D3 a fair shake in your full review. Just remember inflation is kicking our butts these days and for us cooks out there we have to watch our $$$!
Hi, for those who have All Clad but do not like the handles I have a PRO TIP for you. Make sure your PALM is facing UP when grabbing the handle. Then you can curl your fingers so that the TIPS go into the GROOVE on top of the handle. This is ergonomically better and MUCH more comfortable since the handles were DESIGNED be held in this manner. Holding the handle this way will also keep it from TWISTING in your hand while cooking with it or washing it.
If you hold the Handle with your Palm Down the Edges of the Groove on top will DIG into your palm and cause you pain. The pan will also keep wanting to TWIST on you. I can't believe that All Clad does NOT have this information of their Website.
I’m a strong guy and grabbing my Copper Core 5 QT Sauté pan the way you suggested is uncomfortable. Holding it with my thumb in the GROOVE with my palm facing towards the middle of my body is the most comfortable and allows the most control. I’ll have to give the correct method a shot.
@@Assimilator702 Glad you found a way that works for you. Most French Chefs hold ALL Pans with their Palm Up. Gordon Ramsey constantly switches between Palm Up and Palm Down. I'm only 5'8" tall, but my Wrists measure 8" around and I wear a size 12 5E shoe, I'm short...but not "Slight" of build. rofl :~)
@@codybanks9944 Agree. It's meant to hold it with your thumb in the groove. That means your palm is below the handle and facing up.
@@highnrising Yes, watch any French Chef cooking with a skillet and you will see that they hold the pan with their PALM UP when they are using the pan. So, the Groove in the top of the handle in the All Clad is to assist the cook and make it more ergonomically correct for the cook. 😁
Sign up for the all clad vip factory sales. I’ve got some great deals on their damaged packaging sales
You're really good at doing these reviews.
Really nice video. I'm a happy D3 user for 30 years, but I recommend All-Clad to a lot of people and really appreciate this side-by-side test.
Thirty years! Awesome! That is about as good of a testament to quality as you can get.
Scott thanks much for the video. I think most would be fine with 3 layer clad cookware, but I purchased a set of 5 layer clad cookware (the price was right at the time) and am very happy with it. At my age this set should last me until the end of my days. I am here more to say thanks for the info on the Thermoworks Pro Surface. I have a Thermapen 1 and really love it. I have many of their other products as well. After seeing the Thermoworks Pro Surface Thermapen it is on the list for the next purchase. Don't know how I missed that one on their site. Once again thanks much for the review.
I agree with you about the Copper Core skillet vs the D3 skillet. I cooked for years with a D3 skillet and was never overly impressed with it. Yes, it gets the job done--eventually but there was nothing special about it other than the All Clad name. Then I upgraded to a Copper Core skillet and was thrilled by the difference. Not only did I get superior browning and searing with the Copper Core pan, but it was far more responsive to temperature changes. The thing that really won me over was how evenly my sauces would simmer across the entire surface of the liquid in the pan. In the D3 or ANY of my other pans up to that point I would have a small cluster of bubbles in the center of the pan when I would bring the sauce up to a simmer. That meant a hot spot in the center of the pan. Not so in my Copper Core pan. On the same burner that would give me uneven heating in lesser quality pans, my Copper Core pan would distribute tha heat evenly across the pan for a perfect, even simmer every time. No hot spots. If a D3 pan is what you can afford, that's fine. I consider them to be the starter level of All Clad cookware. But they are not in the same league with Copper Core. By the way, I don't consider America's Test Kitchen to be the last word on kitchen equipment by any means. Just saying... Beverly Specht
Yup i know that even simmering/boiling is so satisfying to watch
I’ve worked in a 3 star Michelin restaurant and they used d3. I own d3 and copper core personally and personally I don’t think the difference is big enough to warrant the price. I also prefer the d3 handle.
My biggest beef with the Copper Core skillets and sauté pans is that All Clad deliberately designed them with a slight rise in the center of the pan they said was to prevent warping. I don't like it. If you want a totally flat-bottomed pan, look elsewhere.
@@smol.miniaturesFunny that you say that because I feel similar about Demeyere industry 5 v/s the 7ply series. I REALLY love the handle of the industry 5. I love the form, the angle and the texture of them. I am not sure if the triple induct is worth the more of weight (I know, more quality but I am a tiny 5’ woman with normal weight) and money. Can you help me there?
Well said!
I caught the sale on the copper core 3 qt sauce pan and picked one of those up. My impression: water came to a boil quicker in the copper core than in the 2 qt All Clad tri-ply. I prefer the responsiveness of the copper core over the tri-ply. I'll be upgrading the more used pots and pans. Looking forward to your D3 review.
Scott,
Have you considered doing a deep dive review of the thermapens? I've been using the previous model, the MK4, for about a year and it's changed the way I cook, and for the better. I also use their chefalarm probe thermometer for things like bread, roasts, and other things that are cooked in the oven. It's hard to appreciate how these things improve results unless you experience what happens when you cook things exactly to optimal temperatures.
I upgraded to the copper core set after watching your video :) Thanks Uncle Scott. Can you share how you taking care of your cooking pots and frying pans?
Uncle Scott, curious if you could get your hands on the new all-clad graphite line? Love the reviews and your live audience is the best I have ever seen!
Thanks, Nick! I have not checked those out yet but maybe I can get one down the road. I am always a little leery of new cooking surfaces but maybe I should branch out.
I have researched those a lot and there’s a forum I found and basically people are saying it’s minisule better.
Hi Scott
One of the bigest question
In term of claded copper pan or cookware would it be possible to pompare copper core from all-clad and copper-bond from Hestan ?
Like you, I enjoy nice things but at times will go with functionality, as a baseline and for the most part both pans will do the same the advantage of copper is like having Lamborghini versus a Camaro. Copper's higher thermal response, you can literally see the changes in heat when you turn the heat up or down in the food you are cooking, kind of how the brakes on a Aventador are bigger and can stop the car faster than the brakes on an RS level Camaro.
I love your reviews and thank you very much for doing them! Looking forward to your review of the Falk 18cm saucier, as I bought that same "try me" 2 years ago so I won't comment on it here yet, but that was my introduction to copper and was amazed at the quickness of that pan's response to heat changes.
Hey scott! Is it fair to say that the d3s slower responsiveness is better for glass tops? I know you've stated in previous videos that pans should be heated slower on glass tops. Also, does that cold pan rule for bacon also apply to thicker cuts of pork belly? Thanks a bunch
Surprised you mentioned that the handles aren’t going to win any awards. It’s literally half the reason why chefs choose all clad. The handle design is an absolutely perfect piece of functional design that has stood the test of time.
the point of contention here is between pros and home cooks. Pros are trained to always grab cookware handles with a towel because you never know if the handle is screaming hot, and thus the harsh angles in All-Clad's handle design prevent slippage. Home cooks typically do not do this, so the handles hurt their delicate, fleshy fingies.
@@dirtyketchupfor home use those handles are just garbage. Has nothing to do with delicate hands - just shit design. Demeyere is better than anything all clad and has perfect handles to boot
Scott,
Excellent review! I was hoping you would review a D3 skillet. Your reason for preferring the copper is solid. Being an enthusiast matters.
To me, the D3 is an enthusiast pan, so budget matters too. The 12 inch D3 is a real workhorse tool for me, and the lid makes it more versatile. I have the 8, 10, and 12 inch D3 skillets. The two learning curve items that were important were learning what temperatures they perform best at with my stove, and how to clean them. I use baking soda for lightly cooked on stuff, Bon ami powder for most cleaning that includes some oil that has gotten hot enough to varnish the metal, and the highly caustic barkeepers friend for the most difficult cooked on stuff.
By the way, does all clad make pans that are solid gold for maximum conductivity?
That small gap in the handle as you called it is also for placing a cooking utensil in it to hold it. The end you use to stir the food will be hanging over the food so if there are any drips it will drip into the pan.
I was able to get a d3 after Christmas for under $100. The lid was a huge pro for me. I am very pleased with it so far.
That is a screaming deal! Amazon actually had them for $99 one day this week, but I just checked and the price is back up to $120 - $130. Great pan!
I bought a D3 after watching. Just curious, did you measure which one cools off faster? Thanks.
I believe the All Clad handles are extremely uncomfortable especially under the weight of the copper core and especially so with the copper core wok which i used this evening. Conversely, Debuyer are a beautiful work of art and comfort
Does the D3 lid fit the cooper core 12” frying pan?
We have the copper core and they are fantastic, very quick to heat up and cool down while cooking.
Thanks for this comparison! I bought the D3 because of it was more affordable, but that's just me. And it cooks great. Would love to see a comparison between All-Clad and Demeyere.
I don't like sounding like too much of a snoot in the videos because there was a time a few years back where $120 for a frying pan would have been an absolute aspirational luxury... nothing wrong with a D3!!
Me too
Demeyre is so much better than all clad. More even heating, no rivets. Better handle.
@@jarhead4657 it's not better - i've had Demeyere well before all clad. Once I started using all-clad I it was a game changer.
Hey Scott, I know you're a big pan and pot guy, so I thought I'd tell you that since I got a couple of Sauciers, they have become my favourite pieces of cookware in the kitchen. All clad has discontinued their saucier line (temporarily or permanently I don't know) so I got the Made In 3qt Saucier and the Misen 2qt Saucier. Both have been extraordinarily good and I love them. I really think you should look into getting a saucier! Let me know what you think.
Great video! I’ve used D5 for years and like the little heavier weight versus the D3. Have you noticed a decline in quality in Allclad products in the last decade? My Allclad pans from 2006 have been flawless while I’ve had some major quality issues with Allclad purchased since 2019. I’ve gone through 1 handle on the top coming off and 1 pan with a loose rivet in the handle. My latest purchases have been Hestan pans and the quality seems to be what Allclad was back in 2006.
I've had my 10 piece All-Clad set since 2000, and the only issue I had was one of my small pots lid came loose. It still is to this day.
I currently have a D3 12" and 10" and they work great. I have been on a hunt for an 8qt stock pot and just picked up a copper core with a damaged box for half price. I also got a factory seconds 8" copper core skillet to replace a beat up old analon piece of junk. Will be my first dip into the copper world. I doubt I'll replace my D3 just to get copper though.
I just picked up a (damaged packaging) copper core 10 inch pan for $106 shipped im very happy with that find
You are hilarious! Love your videos. I’m hooked 😂
Uncle what do you usually use the ss pan for compared to cs pans
I can't decide! When it comes to Carbon Steel, I have a few De Buyer Pro and a Mauviel M'Steel. I actually prefer the thinner, Mauviel pan over the thicker De Buyer. I hope I get it right the first time on the stainless steel.
Hi love the way you explain everything can you check the brand legend, copper stainless steel pots
Hi Scott. I ran into a set of 3 All-Clad D5 fry pans in 8 - 10 - and 12 inch sizes at Home Goods. They are about half the going price. Have you tested the D-5 and how do they compare to the D3 and Copper Core?
D5 is almost identical to D3. They are the same overall thickness, however D5 puts a layer of stainless inside. Compared to D3, this means it will take a bit longer to heat up, but will retain heat for longer. It's very difficult to discern the difference however for regular cooking (can you honestly notice the difference between boiling in 7 minutes vs say 7 and a half?), so there's not much of a real difference and you should simply choose whichever is the better price. D5 is normally a step up in price, which makes it much worse value.
I had the d3 d5 and copper core. I gave away the D3 to my sis in law. I like the d5 and copper cores more.
Just me personally, I kind of consider the D3 the entry level series for "real cooking" and then upgrade from there as budge and needs allow to D5 or Copper Core.
A comparison with your Affinity pan would be interesting. Which one do you prefer (of all your stainless steel pans)?
Like asking which kid do you love...I love all of my pans! I will ponder this a little though.
@@UncleScottsKitchenwhich frying pan you use the most😀I love all your cookwares👍👍
Great video!
The D3 lid fits perfectly on a 12.5 De Buyer Mineral B Pro. I don't use the pan very much but I do use the lid.
Have you considered buying one of those hand held ifrared cameras with the small screen? They are a bit pricey but they might give a decent picture of heat distribution differences.
With your 5 / 7-layer pans are going to shine extremely is on electric cooktops because with electric the heat Cycles and the more dense mass the thicker the pan the less the temperature changes where, I really noticed this making ghee / clarified butter you want a consistent temperature when cycling on Electric ( glass top in my case )
For cooking items that require attention the speed (and evenness) of cooking does matter. The differences between clad Al and Cu isn't that great but it is real. The questions about pan cooling is answered simply: what heats faster cools faster. You want fast cooling for control because you can lift the pan and have a quick response, turn down the heat and have a moderate response. With cast iron, not only does the lifting of the pan become an issue, it doesn't help much with controlling the heat of the pan. A good test of pan heating qualities can be to fry a sunny side up egg and time the cook time and compare results. When you can get a good yolk, no crisps and not take a half-hour you are in the ball park.
What about losing heat? I don’t mind waiting 30 seconds extra to heat up, but if I toss a steak in there, does it “suck” the heat out of the pan and take longer to recover? Does the copper one actually lose more heat compared to the d3? If so, does it’s ability to heat up faster counteract that? So many questions.
I already have. A bunch of d3, but now I’m wondering if I should sell it and buy copper. Of course that’s not worth the money, but like you said it may make me happy haha
I just got a 5 piece All Clad Curated set (Crate & Barrel exclusive) for $249 at Marshal's. 2.5qt Saucier w/ lid, 4qt Rondeau w/ lid, and a 10" Skillet (Rondeau lid does double duty) with a brushed matte finish. I can't recommend this set enough, especially for this price - if you can find it. You really don't need any more pans than this if you're cooking for 1-2 people.
After watching your videos I have decided my two Newaves are basically trash. I have purchased a Sunavo 1500 watt hot plate. If you want to test one like it I will send you one if you would like. I would require instructions on how to do so though...
Now I wish I got the copper core! All the things I spend money on that I don't use... makes sense to spend money on something that you do use!
Good video, any thoughts on Proline pans vs copper core or the affinity?
I have gotten several comments on those Demeyeres and I have been looking for a sale to get one, but it seems they never go on sale! I am about to order one and get a review going... hopefully three weeks or so and I will have a video. For the Affinity, I think it and the All-Clads cook really well, and for me, I just like the look and feel of the handle compared to the All-Clads, but as far as cooking performance I don't think you can go wrong with either.
I’ve had D3 skillets, 10” and 12”, for 20 years and these pans are beasts. They have been reliable and consistent and while the Copper Core conducts heat better, it’s not so much better to justify the price, in my opinion. I’m not a poor cheapskate either. I will definitely splurge when I feel it’s worth it, but I don’t feel this is the case here.
Each person does their own thing. For me, this video is a good argument to choose a well thought out, efficient, somewhat fairly priced piece of cookware. I'm talking about the D3 of course. The other option, from I gather, will not have a definitive and discernible impact on the final quality of whatever is being cooked nor in terms of time. I'm sure the price of the copper one has to reflect the manufacturing and also it's high (higher) end status, but in the end it's a big enough price difference versus performance for me to consider it being priced with a vanity, hubris taxed seared into it.
Yes. Master your tools.
Another GREAT video. I've been using All-Clad for 8+ years and never had any issues.
Having several D3 a set of D5 and 1 copper core pan. All-Clad is GREAT. You can't go wrong with any of their stainless-steel pots and pans. Not sure about their nonstick line.
I think you hit the nail on the head! All-Clads are great quality and you can't go wrong. Do you find any big differences in heating/evenness when you cook or is there anything you have to adjust for between the lines?
Hummm! Unless your a short order cook with hundreds of people to feed in a very short amount of time, paying twice as much for a whole 30 sec more advantage is just crazy! Plus the classical D3 comes in so many more options than any of All-Clad's other series. The extra money you pay for just one All-Clad copper pan could be spent getting more than one All-Clad D3 pans. More All-Clad is always better choice! LOL!
I've seen you review a ton of different pans and have enjoyed every one of them, however I'm still waiting for you to review the king of stainless steel cookware - Demeyere! I own 3 Proline pans and to me they are the best you can buy.
I keep having people ask about those so I am finally ordering one today! Prob be three weeks to a month before I get a review ready. I have my fingers crossed!
@@UncleScottsKitchen Thanks mate, look forward to it!
@@UncleScottsKitchen Thank you! …Anxiously awaiting the verdict.
@@UncleScottsKitchen how about Fissler? They are at the tail end of their sale, but still have a few pieces available.
I would love a review of the Demeyere Industry line. Sadly, I don't have the muscles to lift the 7-ply Atlantis...Beautiful pieces though.
My copper core pans are my favorite, by far.
They are sweet pans!
I know it would be another purchase, but comparing the D3 to the D5 would be the correct comparison.
Any pan that comes up to temperature quickly and has even heat distribution and heat retention is likely going to result in better outcomes overall. My D3s cool down quickly and I don't like that feature.
That's a good point. I need to do a supplemental video with some data on evenness and maybe retention... this video was already getting long in the tooth but there is more to talk about!
Good news, the d3 10 piece set has a 3 quart saucepan that includes a helper handle.
But it does have this sauté pan without the helper handle as well.
Hi Uncle Scott good show. My question is why should I cook with a stainless steel pan when I have a carbon steel pan? Is one better then the other for certain dishes…? Thanks
Carbon steel builds up a seasoning which is sensitive to acid. Stainless steel is non-reactive, so it’s generally better than carbon steel for tomato sauces, wine, citrus, etc.
Also SS pans are better for pan sauces. You can get better sticky bits left in the pan .
What Sue and Douglas said is spot-on!
There's also something to be said for shapes. A sauce pan, a skillet, and a saucier all cook differently even in the same material, and carbon steel is just harder to come by for some pan styles.
Akso, if you have a carbon steel stock pot, good on you, but I wouldn't want to carry a 18 qt CS stock pot full of water to my stove even if I had one. But SS means it's still light enough to make easy movement, and it's available in a huge range of pan styles and sizes. There's not always a viable CS entry into every category, and that is a factor.
Is All-Clad d3 safe in terms of health? Thanks
I think it is... cooking on stainless steel is much safer than cooking on non-stick in my opinion.
@@UncleScottsKitchen Thank you
I just got the copper core 12in fry pan for 100 bucks on thier factory seconds sale. I couldn't pass that up.. I also got a 3 piece non stick set for 69 bucks from them too. You guys need to sign up for thier sales If you are looking for deals and don't mind a defect for half off.. now I just need to use a fry pan more. Lol.
@ 5:39 Lets take a moment to appreciate the seasoning on that Matfer.
I should have added some choir music effects!
I'd like to see copper core vs demeyere industry and atlantis from your point of view.
I haven't tried the Industry yet, but of the other two I think the Atlantis is probably better BUT it costs a bunch more. Or at least when I bought mine, I think I paid $75 - $100 more for the Atlantis than the Copper Core, but I don't remember to the penny. If you can snag a CC in the $200 - $225 range on sale (close to where I got mine), it's a great pan for that price. I think I paid $320 for my Atlantis. The Atlantis is significantly bigger too, even though on paper it says it's only 1/2" bigger.
@@UncleScottsKitchen Thanks for responding. The Atlantis to me puts out a very induction focused vibe, whereas I have a feeling for my uses coppercore, Industry, or regular copper lined w/steel is a better option for gas/propane ovens. I would get much faster tempature reaction for sauces, gravy's, etc. Bascially anything I wouldn't use cast iron/carbon steel for. I'd love to see a battle of the 3qts on a gas stove to see how they quickly they bring water to a boil, or reduce heat below 190 for a creamy butter sauce. Shockingly there is no such video comparison on YT.
The most important question.. which one heats more even.. not answered… we all know copper heats faster but the big thing with copper is which one heats more even.. I was so excited to see if copper was a lot more even heating and he didn’t answer it. And he doesn’t read comments either so I guess we won’t know. I’m so bummed I was so excited to find out.
as it happens copper core heats more evenly than d3, but if you really want the top evenness in a stainless pan, demeyere 7 layer is the best money can buy.
@@TCMx3 Yeah I hear it’s like cast iron, which heats very uneven.. gotta preheat it in a oven. I have never seen cast iron be well at even cooking. And a lot of people have proven that.
@@AverageReviewsYT Absolutely untrue. Demeyere Atlantis/Proline (7 layer) heats up much more quickly and evenly that cast iron.
@@TedInATL I was meaning cast iron. Not the Demeyre
@@TCMx3 Demeyere, 7 layers ? Is the pan too heavy? I don’t like to use cast iron cookware because of the heavy weight.
Does food stick to these pans? Do SS pans need to be seasoned like CS or CI ?
For stainless steel, you can get things like fried okra or potatoes to be non-stick if you cook them at the right temp. If you cook them art the wrong temp they will stick. Some with scrambled eggs... butter + correct temp and they are non-stick. You can also get things to stick when you want... for example, browning chicken or other meat you might want a little sticking to develop some sticky bits for a fond. But they are not anywhere close to being nonstick like a teflon though.
Ha, I got one of those thermoworks surface temp probes a couple weeks ago. Those infrared temp guns don't work well on stainless. That surface probe also showed me how bad my windows are. btw I've got a D3
Nice! I haven't gotten around to doing this yet but the fancy stove in the videos has a grill... I want to heat that thing up and test it with the probe because I know from cooking bacon that it has hotspots. How do you like the D3?
I will say if you are searing meats the d5 is a huge upgrade to the d3. I think the d5 is actually superior to the copper for searing.
Why do you say that it’s superior
@@AverageReviewsYT it depends. I have one copper core pan and it heats up fast and temperature control is very good but if your main purpose is cooking proteins and want to get the nice browning/sear go with the d5 all day long. It retains heat much better.
@@AC-wl7ve I have a d5. If I had a copper core I’d make a video comparing them. Side by side tests lol. But I don’t have a copper core.
Im looking at the graphite.. not much info on it yet,, jsut a little reviews,
As a money-grubbing, penny-counting skinflint (a.k.a. value oriented shopper), I just bought the D3 skillet on sale at Amazon for just under $100. The fact that I can also use the lid with my 12" carbon steel wok makes it even more of a value proposition. In my defense, if I was a real die-hard penny-pincher, I'd get a really cheap non-stick pan. But I want something that will last more than a few years. 🤣 I got rid of my last coated non-stick pan about 3 years ago because the coating was wearing off - and I don't miss it one bit.
Your cc looks so good after three years! How?!
Knowing it was going to be on camera I gave it an extra scrub with some of All-Clad's stainless steel cleaner, which seems very very very similar to Barkeeper's Friend. That, and I never let my wife use it. :)
Thanks!
Wow... thank you very much, Lisa!!! UA-cam just turned that feature on, so I didn't know if anyone would use it or not. I will try and thank all thankers in a video at some point!
I would love to see d5 vs copper core!
That is on the proverbial List of Videos to do Someday!
Have you looked at the Kirkland brand copper core pans? The entire set is $200. Looks just like All-Clad.
I have picked them up/looked at them in the store but I have not bought them. Seems like they are made in China. I'd like to know more about them and how they are made (and by who) before I jump in.
Does the D3 lid fit the D5???
I have not yet convinced my wife that I need a D5 so I don't know (yet!).
Great video, great experiment, but those pre-recorded applause tracks freak me out every time lol
How does a $250 pan not come with a lid? That's so wack. Love D3 though
I like better looking, but I don't like the extra pound of weight since I wash pans by hand.
I did address the issue of even heating in my first comment when I mentioned my surprise at the even distribution of bubbles when I would bring sauces up to a simmer in my Copper Core pan. It is also evident when I'm browning foods such as a pan full of chicken pieces. With the Copper Core pan I don't have to rotate the pieces that are farthest away from the center of the pan to get them to brown evenly. With my other pans, including the D3, the pieces near the outer rim would only brown on the side nearest the center of the pan. I would always have to rotate them halfway through the browning process to get the pale half to brown. Not so with my Copper Core pan. That even heating is also important for the tenderness of the food. It is much more tender and juicy when cooked in my Copper Core pan. My husband noticed the difference immediately when I started cooking his favorite dishes in the Copper Core cookware. Everything was much more tender and juicy. The D3 line of cookware will do a fine job for you. The pan is only part of the equation. The skill of the cook as well as the quality of the stove the food is cooked on are all part of the final results, not to mention using the best ingredients you can afford. I would be interested in seeing a comparison of a D5 pan to the Copper Core pan. That would be a fair fight. No, all these multiple layers of different materials are not just a marketing gimmick. They really do make a difference. You don't have to have expensive cookware to be a great cook. But if you are really enthused about your cooking and don't mind the extra cost, better tools make for a much more rewarding experience. If it makes you happy, go for it. You get what you pay for.
I have the d5 and actually just finished up my long term review of it. If the copper core is faster than the d3 then it’s going to be light years faster than d5. As for even cooking, he never tested that like he said he would.. but that would be the golden test d5 Vs copper core cool if he grew in d3 also in the test
I believe Uncle Scott said that he was going to do an in depth cooking/performance review of these two pans in a future episode. Today's episode was more of a review of the physical and material aspects as well as a cost co parison.
@@BCSpecht89 oh I didn’t catch that. There was so much blabbing lol I skipped around a little so I must have missed that..
Now compare the copper core 5-ply All-Clad to the Costco/Kirland copper-core 5-ply pans that are like 80% cheaper than All-Clad.
That would be a good video! I'll need to get sign-off from my wife...
I purchased the Costco/ Kirkland pans and they were crappy. Uneven heat distribution. I have All Clad and there is no comparison. With AC you get even heat distribution better cooking results. I threw out the Costco/ Kirkland pans I should have asked for a refund.
The test kitchen folks love the D3 10” pan
UNCLE SCOTT; DON'T KNOW WHERE TO LEAVE A COMMENT NOT PERTAINING TO A SPECIFIC VIDEO, BUT...Have you (or do you) plan on reviewing any Made In products? They have a carbon steel skillet, and 5 clad stainless pots, fry and sautee pans....let me/us know!
Have used All-Clad for decades. Contacted them regarding their recommendations and had the weirdest e-mail exchange. They said the 5-ply Copper was their top of the line, “…but only use it on low to medium heat.” When I pointed out how ridiculous this sounded. They held their line and wouldn’t comment on whether it voided the warranty (have seen other cookware companies pull this crap). When I pressed how in the world All-Clad could be used in professional kitchens, they said it was OK to use high heat to boil water but only for that use. 🙄 Curious about Uncle Scott’s thoughts.
After two years of constant use I once left my copper core warming up but forgot about it. Badly warped. It is slowly coming back into shape, but remember this product is very fragile. For quick response I now depend on carbon, and I am happily moving into the enabled cast iron Staub world. What’s the hurry?
Anyone who knows squat about cocking knows that the heat transmission is far superior in the cooper core, than not. You’ll find out.
what's the ultimate best for a person who wants the highest finished food quality for best texture, best taste, highest quality 5 star cooking and not concerned about more forgiving or weight or anything but only concerned about highest quality cooked food and most accurate precision on FOND, CHAR and best quality overall for high end top of the line world best food quality ?
Thanks.
Anybody knowledgeable please reply soon.
I couldn’t afford either, so I bought the Viking stainless steel.
how do you like it? I haven't tried one of those. Does it cook well?
@@UncleScottsKitchen I really love the Vikings. They have a good weight to them. They are wider at the top than the All Clad, so they feel a little heavier. I love the long handles. They stay relatively cool unless I choke up on the handle. I love quesadillas, so I bought a dedicated non stick All Clad for that. Love eggs and the Viking has word great for that.
A few numbers I've gathered.
All-Clad - d3 / 12" 2lbs 12oz
All-clad - 5 copper 12" 3lbs 11oz
Demeyere 5 12.5" 4lbs 3oz
Demeyere 5 11.5" 3lbs 3oz
DeBuyer Affinity5 11" 2lbs 15oz
Other mentions:
DeBuyer Inocuivre copper 11"
3lbs14oz
Kila Copper 3-ply 11" 4lbs 4 oz
DeBuyer Prima Matera copper 11"
4lbs 2oz
I can not grab that handle and pick up the pan without having to shift my grip once or twice. For me, they don't cook well enough for me to get past the handle.
I'd say the handles are the biggest drawback. I wonder if they make them thinner thinking that people will use a towel to pick them up?
I could never get past the handles either, but AC came out with a D3 "everyday" line last year and changed the handles to a more traditional, comfortable shape that are pretty nice. Their scoop handles were definitely made for chefs who pick up everything with a towel I think.
@@thefishhawk1 , even with a towel it rolls in my hand and that's empty.
@@UncleScottsKitchen , I just grabbed it with a towel and it still rolled. I had my wife grab it, smaller hands and she said it was just fine. I wonder if they designed it with smaller hands in mind.
@@UncleScottsKitchenI have a universal D3 3 qt which is basically a 12 “ skillet with two small side handles instead of one long one. I’ve found it to be a lot better storage-wise and since I rarely need to flip food I’m cooking, it fits my needs perfectly. Those who hate the all clad handle design but want a similar pan might like the alternate “universal” style. It also comes with a lid.
Would have liked the D5 thrown in there.
I spy with my little eye a Thermapen with a magnetic cover :)
Hmmm.... someone mentioned that to me! :) Thanks! And it really glows in the dark!! (which now seems important but I have no idea why)
👍
my prediction... it won't be twice as good. a little better maybe.
My guess. I have the d5.. I’m guessing it will be the equivalent of minisucle better than mine… the d3 everyone says my pan is a little better.. to make this all make sense.. d3 good. D5 a little better.. kind of noticeable.. copper core? I hear it’s a little better than d5.. so I’m guessing d3 vs copper core.. it’s will be a kind of fair amount better.. not worth price if u know what you are kind of doing
Yeah a D5 vs Copper Core would be interesting. Definitely not worth "upgrading". I found a copper core 10.25in pan on "second quality" sale for $120 I absolutely love it and can't tell any imperfection with it at all.
@@GreenBeats11 The 30 seconds to temp would be slower with d5.. it’s thicker.. it would be slightly more even heating..
@@GreenBeats11 he d5 vs copper wouldn’t be a competition.. except maybe even heating.. idk how the d3 did because he never said. The copper core would for a fact be a lot quicker than d5 but that’s all I can tell either way I hate the ergo of the handles.
I think you got a bit over-muddled on the physics of this video - so much so that for someone who is looking at the physical properties really can't make a determination.
The copper and aluminium layers are heat-spreaders, they conduct heat all over the pan and up the sides - they are there because stainless is bad at conducting heat - which is why the steel layers are much thinner.
Prime copper cookware for instance are made of pure copper - with a thin unreactive layer inside the pan.
Both layers conduct heat and also require energy to get up to temperature how much is their thermal mass. The simplest way I can see to test this is to deliver a fixed amount of energy to both pans in an insulated environment (Say 30s at full blast on induction covered in an insulating blanket) and measure the temperature they stabilize at (maybe 5 minutes). This tells you how responsive the pans are - or tells you how much energy is required to EVENLY raise the temperature of the pan.
Arguably, this is a bad metric for a pan which is designed for it's ability to cook over it's surface EVENLY while transferring heat effectively to the ingredients. (see - 2 almost opposing goals)
A thin 1mm mild steel wok is prized for it's ability NOT to spread heat or require energy to increase it's temperature - in other words - it's extremely responsive BUT heat is not spread over a large cooking area or up the sides. According to how you are testing these pans - the cheapest induction wok would beat them having a huge hot spot and not spreading the heat at all.
Copper and aluminium spread heat better than they retain it but as we have 2 completely different pan construction methods and materials, these can't really be compared with this testing.
Both pans will be better than cast iron in terms of spreading heat (conductivity) and worse than a solid copper pan and also have less thermal mass (the pan's ability to resist temperature changes) than cast iron.
Whether one is better at thermal conductivity than the other would require complex testing with a point heat source and maybe an IR camera.
The real performance questions are therefore, is it even enough? Is it more even than mild steel? Cast iron? Certainly. Copper? almost certainly not.
Does it change temperature quick enough? On a scale of wok to cast iron - is it what you want?
The rest? It's cosmetics not Physics.
Whos that?
slower to heat likely means slower to cool. = better for searing steak.
America's test kitchen is also weighing in the cost, for most I agree with their choice the d3 will be fine, Americas test kitchen is not looking at products for commercial use
cut the clapping, please !
I try to keep the studio audience under control but they are a rowdy bunch!
Funny guy.
dumb review tbh
bah
Good video. Except for the clapping track. Cheesy and annoying.
I was with you until you said "money grubbing, money grabbing, skin flint" 🙄 I'd never support you by using your links.
east coast people...