Congratulations on acquiring or contemplating purchasing some of the best cookware available. Because All-Clad is the pinnacle of cookware, it’s natural to be concerned about how oven-safe All-Clad cookware is.
Let’s answer the question, is All-Clad oven safe?
Most All-Clad cookware is oven-safe up to 500°F (260°C), although the particular heat resistance level is determined on the collection line and materials. All-Clad lids made of non-stainless steel are not oven or broiler safe. All nonstick materials should be avoided while using a broiler.
Who is All-Clad?
John Ulam created All-Clad in 1971. Ulam opted to start his own steel pan manufacturing firm in western Pennsylvania, the cradle of the American steel industry.
Ulam grew up in the neighborhood and was committed to utilize only the finest American vegetables in his goods.
Ulam was an industry-leading metal specialist before becoming a cookware pioneer, holding 75 metal patents. His innovations transformed the automobile, airplane, and currency sectors.
Ulam applied his knowledge to cookware and rapidly became a pioneer in that field as well.
All-Clad has been recognized for its ingenuity in the 50 years since its foundation, and its products are now utilized in restaurants and home kitchens across the globe.
The Pros of All-Clad
With the negatives out of the way, I can go on to the positives. My All-Clad pots, along with my cast iron pans, are the most durable cookware I’ve ever used. Cast iron breaks, but All-Clad does not, as far as I can tell. Every portion of my pots and pans is made of metal and is wonderfully formed into practical forms. I can’t tell you how many hard objects I’ve smashed these pans on—this is serious cookware abuse! I have additional stainless steel pots and pans, both off-brand and Revere Ware, and they are all slightly damaged. That’s not my All-Clad.
The screws that hold the handles on most of my other non-All-Clad stainless steel pots—small and big saucepans with plastic or wood handles, usually—have fallen free. The lids and bottoms of several of the containers have even twisted.
But no warping, loose screws, dings, or dents have befallen my dependable All-Clad. I haven’t even ruined a piece by applying high heat on the cooktop. It just will not warp.
My All-Clad was brand new when I purchased it, and it came with a lifetime warranty. It’s difficult to conceive that I’ll ever need it.
Every item I possess, including the 8-quart stock pot (or Dutch oven), is made of metal. This means they can simply transition from cooktop to oven.
I’ve roasted chicken and beef in the Dutch oven. On the cooktop, I’ve used it to slow cook stew, rice, and spaghetti sauce. Because of this adaptability, I’ve created the fastest baked lasagna recipe on the market: In the Dutch oven, make the meat sauce, then place some uncooked lasagna noodles in random patterns in the sauce, gently mix in some ricotta cheese, top with shredded cheese, and bake until done.
When my oven failed and I needed cookies, I put it on the stovetop to bake cookies by inserting a metal rack. (I’m sure the manufacturer discourages this, but I did it anyway, and the cookies were delicious.)
I use my All-Clad frying pan less often than my 2 quart saucepan and Dutch oven. But I adore it for what I use it for. I mostly use it now days to cook bagels and soft pretzels. Before baking, these baked delicacies need a large, shallow skillet to simmer in. My All-Clad can make seven bagels or pretzels at once, which is quite handy. The lid is massive, but it’s also snug and hasn’t twisted, which I consider a manufacturing marvel considering its size.
It’s Easy to Clean…Even (Minor) Burns
My All-Clad stainless steel cookware is really simple to clean. I loathe washing dishes, I mean, despise it. I can put the pans in the dishwasher—at least the smaller ones. The bigger ones (the wide, shallow frying pan and the Dutch oven) will not fit no matter what I try, but that’s OK. I can deal with it.
The crucial thing to remember is that burnt food comes off easily if you wash the pan soon. Fill the pot with water and let it to boil for a few minutes with the cover on, use Barkeeper’s Friend for extremely difficult instances (rare), or (far more usually) just scrape it with a plastic scouring pad. Sandpaper or a metal grinder may be required in EXTREMELY difficult circumstances (such as the charred sauté pan discussed above).
It Looks Great
I agonized over what kind of cookware to acquire, mostly because I wanted the ease of nonstick but not the Teflon. In the end, I opted with All-Clad over nonstick.
I was thankful about this later because I married a guy who had a parrot, and parrots cannot tolerate the fumes that Teflon and other nonstick surfaces generate when heated.
I decided to take a chance on All-Clad mainly because I read a few reviews that stated the food didn’t adhere to it all that well. I did not purchase one of the All-Clad nonstick pans (if they even existed at the time).
I’ve discovered that a thin coating of fat, butter, oil, or something similar in the frying pan and Dutch oven is required to prevent food from sticking (it’s still no alternative for my $30 seasoned cast iron frying pan). But it works well as long as I wait for the pan to become really hot before putting anything in it.
Even more importantly, as previously said, food is quite simple to remove. One of the primary advantages of stainless steel cookware, particularly All-Clad, versus nonstick is its ease of cleaning. Why? Because, even though it’s supposed to be nonstick, I invariably reach for a scouring pad or something that destroys the nonstick surface, because even though it’s supposed to be nonstick, it never is for me (my husband will argue that my attentiveness to my cooking, or lack thereof, is to blame, but that’s his opinion). I seldom have to use heavy duty scouring pads with All-Clad.
The Handles Don’t Get Hot on the Stovetop
Because of the design of the pots, the handles of All-Clad pieces don’t get too hot to handle when you cook on the stovetop. This seems like a small detail, but I can’t count the time I’ve burned my hands on pot handles because the heat carries over and there was no oven mitt available. That doesn’t happen to me on these.
However, I do have to be careful about the lids, which do get hot. And this will sound silly, but it’s all too easy to forget that a pot you just took out of the oven and set on the stove is too hot to touch!
Are All-Clad pans oven safe?
The solution may be found in the product information on All-website. Clad’s
All-Clad offers two primary product lines (Nonstick and Stainless Steel), which need somewhat different care.
The All-Clad Stainless Steel pan collection is oven safe. It can withstand temperatures of up to 600 degrees Fahrenheit (315 degrees centigrade).
These pans may also be used in the oven.
The nonstick range may also be used in the oven. It should only be used at temperatures of up to 500°F (260 degrees centigrade). They are not, however, broiler safe.
When heated to high degrees, several chemicals in many nonstick coatings were harmful in the past. This is no longer the case, since food safety regulations have gotten much tougher.
All-Clad emphasizes repeatedly on their website that the lids on all of their pans are not oven safe.
They should not be used in a broiler either.
Are All-Clad pots and pans oven safe?
Yes, both their Stainless Steel and Nonstick ranges may be used in the oven. The Non-Stick range is broiler safe, however the Stainless Steel range is not.
All-Clad pan lids, on the other hand, are not oven safe. If you want to cook in the oven and require a pan with a cover, consider acquiring a cast iron pot with a cast iron lid.