Great Kitchen Workhorse!
I have had this pan for almost a year now and I have been very impressed with its performance. It was my first piece of All Clad and I bought it because I wanted a copper pan with the maintenance ease of stainless steel. I was a bit skeptical that it would have the same temperature response that a regular copper pan has, but I'm pleased to report that it does. I can take liquids from a roiling boil down to a non-boil and back again literally instantaneously by turning the burner knob (I have a gas stove) -- the pan is that responsive. Also, the heat is conducted uniformly all the way up the sides -- you can put your finger along the top edge of the exposed copper sandwich and feel the heat transferred immediately when you turn on the burner. Since it is so responsive, you generally need to use a lower heat setting than with a regular aluminum/stainless pan or food will burn. This pan is a joy to cook with -- the shape is like a flat bottomed mixing bowl and is great for rice...
No complaints
Performs just as well as its 1-quart cousin, only the rivets are more proportionate and don't get in the way of your stirring. This thing gets hot fast, and that heat carries all the way up the sides, so you need to make sure you keep them scraped down (anything left stuck to them during cooking, including oil, will bake right on and become very difficult to remove without harsh abrasives that can damage the finish) and always use a towel or pot holder when grabbing for the lid--it will be nearly as hot as the pan itself.
I think anyone who makes candies or custards should own this thing. The evenness of heating is tough to beat and that smooth slope on the bottom makes getting your stirring implement down into those corners a trivial task.
Excellent pan; couple quirks
I'm not 100% convinced that the copper core is worth the premium price tag when the aluminum core Master Chef line performs about as admirably in terms of evenness of heating, but this one was in stock and the other one wasn't, so the choice was simple.
It's a tiny little guy, but a solid performer. It came up to temperature quickly, and my infrared thermometer showed the sides staying within 5-10 degrees of the bottom at all times with no significant hot or cold spots anywhere. I elected to prepare a very simple dish--Farina with coconut milk and palm sugar--for its maiden voyage, and it cooked well without any scorching at all. I actually had a hard time telling when it was done because of the complete absence of bubbles--something I'm used to seeing with my old pan which has hot spots a'plenty.
Some people have complained that All-Clad's 1-quart sauciers are off balance and easy to tip. While a bit of pressure on the end of the handle will indeed lift the...
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