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All-Clad 4203.5 Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 3.5-Quart, Silver

  • All-Clad 4203.5 Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 3.5-Quart, Silver
  • All-Clad 4203.5 Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 3.5-Quart, Silver
  • All-Clad 4203.5 Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 3.5-Quart, Silver
  • All-Clad 4203.5 Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 3.5-Quart, Silver
  • All-Clad 4203.5 Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 3.5-Quart, Silver
  • All-Clad 4203.5 Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 3.5-Quart, Silver
  • All-Clad 4203.5 Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 3.5-Quart, Silver

All-Clad 4203.5 Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 3.5-Quart, Silver

AU$ 1,912.00 AU$ 1,148.00 Save: AU$ 764.00
AU$ 1,148.00 AU$ 1,912.00 You save: AU$ 764.00

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Delivery Time: 15-20 days
Delivery Time: 15-20 days

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Description
  • 3.5-Quart sauce pan with high, straight sides perfect for making sauces or heating liquids
  • 3-ply bonded construction consists of durable stainless steel encapsulating an aluminum core for even heating throughout
  • Highly polished cooking surface with starburst finish offers stick resistance and easy maintenance, plus wont react with food
  • Contoured stainless-steel handles permanently secured with stainless-steel rivets; capacity etched on base; flat stainless-steel lid
  • Oven- and broiler-safe up to 600 degrees F (without lid); induction compatible; limited lifetime warranty; Made in USA
  • 3.5-quart sauce pan with high, straight sides perfect for making sauces or heating liquids
  • 3-ply bonded construction consists of durable stainless steel encapsulating an aluminum core for even heating throughout
  • Highly polished cooking surface with starburst finish offers stick resistance and easy maintenance, plus wont react with food
  • Contoured stainless-steel handles permanently secured with stainless-steel rivets; capacity etched on base; flat stainless-steel lid
  • Oven- and broiler-safe up to 600 degrees F (without lid); induction compatible; limited lifetime warranty
  • Made in USA
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Customer Reviews

A good quality panThis is quality cookware with a few problems. It heats and cooks evenly. It's handle is sturdy but very uncomfortable. It is basically just a taller version of their 1 1/2 quart sauce pan. It is fairly narrow and I had to search for a steamer that would fit inside it. I have a number of All-Clad pans because of the way they cook and clean. I recommend you try the handle before you buy. Remember, when you remove it from the stove it's going to be heavier due to the food and liquid in the pan. 4Absolutely Worth ItI was looking for a new sauce pot to replace an old one and I wanted something that was sturdier than the piece of junk it was replacing. I chose All-Clad because I heard of this brand and basically, I like using stainless steel cookware. I read the description of the product and thought it seemed well-made. I have to say this was the most money I have ever spent on a single pot, but it was worth every penny. As soon as I took it out of the packaging, I could tell that it was of better quality than I've had in the past. I doubt that any part of it will loosen or fall apart. Pretty much everything cooks well in it and it heats evenly. Occasionally, I get a little careless and something might scorch or stick, but the pot cleans up nicely after letting warm soapy water soak in it for a little while. The only problem is that pouring liquids from this pot can get a bit messy, so it has to be done carefully. Otherwise, I'm very satisfied. This is the only All-Clad product I have now, but it certainly won't be the last. 5Good for Sunday dinner AND Tuesday Mac-N-CheeseAs with everything All-Clad, this is a very well constructed pot. Shockingly, in addition to the expected soups and sauces, this is quite good at making 2 boxes of mac-and-cheese. I expected that to be far too sticky for efficient cleanup and cooking, but I can clean this very quickly. Pleasantly surprised. 5Durable, well-built, but priceyDurable. Sturdy, Well built. I like how the diameter is wide compared to other 1 quart pots. Handles high heat from stove effectively. Cooks evenly. Made in the USA. The somewhat-large handle is sturdy and can certainly support more than the weight of the pot (with food), however, the handle does get hot when cooking. This pot is great for boiling liquids or cooking soup/stew for one (maybe two people) depending on what you are cooking. Otherwise, it is great a great sauce pan-just don't pour directly out of the pot (see below).Wish lists:1. While this version is awesome, I'm hoping that All-Clad would make a version with a silicone coating handle2. My wife wishes there was a lip on this pot to prevent dribbles when pouring out of the pot3. Pricey-Wait for this pot to go on sale (it happens a few times per year). 4Sharp edges cut fingerThe top edge on this pot was so sharp it cut my husband's hand when washing the first time. Dangerous 1when i contacted all clad i was given a smart ass answer and bad attitudethe metal used in this pot stained. when i contacted all clad i was given a smart ass answer and bad attitude.i have other similar stainless steel pots from calphalon that are half the price while functionally and visually very comparable. except the all clad finish discolors and spots after a single use where the calphalon appears perfect... it appears the process of the all clad finishing has a flaw that other stainless steel pots do not have. i try to buy American when it is possible... i am very skeptical of all-clad pots claimed country of manufacture.ps i had two of the identical pots and they both showed spotting. because of the spotting and the piss poor attitude of all clad customer service, i am happy to never buy another one of their products. 1Like quality? You will like these...I bought a second to further expand my collection...it was great as always.I am no one special. I'm just your average guy who really likes to cook and eat. I've gotten very good at it after a lot of practice. And if I can, anyone can. Good cookware can be a huge component of this, and I am about to urge you to spend more money on a set like All-Clad, which I believe is as good as cooking gets. No one likes having his or her food come out burnt on the outside and undercooked on the inside, or one side being more cooked than the other due to burner `hot spotting'. Good quality cookware with a more even heating transfer is one of the easiest ways to avoid this. But "good quality cookware"...what is that? You can spend under $10 or over $5,000 PER-PIECE...there is a ton of variety and so many different materials it gets confusing fast. So here is what I have learned from my humble experience...When friends see I have a very large collection of All-Clad Cookware, they often ask be who these things are made for? Professional chefs? Rich yuppies? Good ole boys who appreciate a good meal? I would say essentially anyone and everyone. Yes, they are stupid expensive...but think of it this way. If you enjoy cooking and you cook better, chances are you are going to cook for yourself more than eating out. It also presents an opportunity to eat healthier food as well. $1,000 on a set of standard All-Clads, a few niche pots for your favorite food types with a steamer, and a nice cutlery set (Shun or Mosimoto, for example) is something that will last decades where as spending $10 a day on lunch doesn't last long at all, but it sure adds up fast. The durability of these over the models costing to the price is also pretty substantial. The lifetime guarantee is a plus, because this is the set you will have for life. And if you move to a place with a different stove, you can take comfort in knowing that All-Clad cookware excels with gas, electric, induction, side-heat, and open pit cooking. Buy it once, and enjoy it for life.All-Clad makes a variety of different cookware lines. The standard lines, the Stainless and MC (Master Chef) are the least expensive. The Stainless is what All-Clad is most known for, as it is a timeless and iconic look that has been imitated by many. The Stainless and MC2 are traditional clad, which is a 3-ply construction of aluminum between American-made 18-10 stainless, which is a very beefy steel. You will notice that the most obvious different of the Stainless and MC is that the Stainless has a high-polish outer finish on the cookware and lids, where as the MC is brushed. Having used both, I can say both are very durable and easy to upkeep. They also have higher end models using 5+ ply clad and more cosmetic embellishments. For most users, the Stainless and MC will offer the best blend of value, performance, and durability. Mine are all from the Stainless series.Is a clad cookware set right for you? It's very possible given how versatile they are. It is important to understand clad and its purpose. Clad is literally a compromise of multiple traditional pan types because some guy was unhappy with the limitations existing pans and decided to combine multiple elements into a single cookware build. Iron is inexpensive, heats evenly, and is durable...but it is heavy as hell, easily rusts, takes a lot of care (season it), and takes forever to heat up. Aluminum is an amazing heat conductor but weak...aluminum pans dent easily and do not hold up. Stainless is durable but a crappy heat conductor and heats unevenly. Exotic cookware such as enameled iron, carbon steel, carbon fiber, ceramic, and organic materials all have some positives, but weaknesses at the points of either costs, durability, heat conductivity, upkeep, or a combination of the above...and these issues are enough to exclude these from fitting the needs of most people. Additionally, most cookware types are best suited for only one or two of the following cooking types: gas, electric, induction, or open flame.Enter clad, the great compromise. Stainless on the outside, aluminum on the inside (and with All-Clad's higher end models, add copper and multiple cores). The aluminum betters the heat transfer, and the thick stainless encases the aluminum. Ideally, the stainless is high chromium with nickel to add to the `stainless' abilities of steel. Also, ideally, the stainless is hardened to point to give good impact resistance from things like dents, but is hard enough to resist scratching and warping. When done right, you are left with a pot that heats faster than iron, has the even heat transfer of aluminum, and has the durability of stainless. Not surprisingly, clad has established itself as a staple in a chef's cookware arsenal.What are the biggest downsides? Weight and price, mainly. While not as heavy as iron, the best clad cookware is going to still be pretty heavy...and you will pay well over twice that of iron, if comparing the best iron to the best clad. The cost of making the sandwiched ply layers is a lot more than casting a 1-piece. Also, many people note that the rivets on the handle of All-Clad makes cleaning in the area somewhat difficult...and I agree. However, I do not think this is a downside because these oversized rivets are what gives structural durability. The rivets are massive and as soon as you pick up a pot and run your finger over them, you will see they are heavy duty. The little extra cleaning effort is worth this level of durability as those rivets will give decades of great usage.There are at least five top-end makers of clad cookware. All-Clad is most certainly one, and probably the best known. You pay a premium for the name, but they are fantastic. Their hardening is perfect, the stainless is durable American 18-10 and it is very corrosion resistant. The thick plates allow the cleaning with a use of an abrasive such as Bar Keeper's Friend. The stainless also responds very well to polishing. As others have noted, after use they will not look 100% new unless you use a high quality wading cloth, but there really is no reason for this. A 30 second clean with Bar Keeper's Friend will make them looking consistently good with minimal effort. If they show a few scratches, who cares?...it's a device used to make food, not an art museum display.A lot of people consider anti-stick pans with coatings. I don't like these, and if you spend a lot on cookware, I would advise NOT buying anything that is labeled as non-stick and a coating is what is used to give non-stick properties. Why? Primarily, coatings wear off and leave a pan of little value. You cannot use stainless utensils, you cannot clean them with steel wool or wading cloth, and you cannot clean them with abrasives. If you are thinking about clad, get the stainless surfaces as it will be easier to maintain, last longer, and can withstand incredible abuse. Also, cooking practice makes it easier to reduce sticking with stainless cookware...for example, something like olive oil and slightly lower heat does wonders.So now you must be thinking, "why the hell did I read this bloody long review?"...if so, I apologize for the length. I hope my experience can help you in your decision. If you do go All-Clad, I promise you that you will not regret it. They are a great investment. 5solid panI've had this sauce pan for 8 months now. I was waiting to write a review until I'd been able to use it a good bit. First some background as to what others I have used.0) lost track of what all I used growing up and as a college student.1) used to use a revereware steel set with heat plate on the bottom. It was ok. Got rid of that due to someone in the house winning a nicer set of cookware.2) calphalon hard anodized set. This was a nice pan. Even heat. Got rid of that due to getting rid of the person in the house who had won it.3) some walmart cheap ($10) stainless steel thing with a glass lid that had very thin sides and resulting poor heat conduction up the sides. Also the handle got really hotI finally got totally fed up with the walmart pan and bought this all clad stainless steel pan. The difference in quality and performance is quite substantial. Of everything I've used, this pan performs the best. The handle stays comfortable to the touch. Heat is quite even and easy to control. I have a gas range and the combination is really quite nice. I've used this for simple things like hot chocolate and find it quite easy to not scorch stuff (not true on some of the others I've used in the past). Same thing for simmering smaller quantities of sauces (home made pizza sauce for example). Besides performing like a champ in terms of heat control and even heat, the pan is solidly built. I have every expectation that one day my kids or grandkids will be flipping a coin to see who gets Dad's/Grandpa's sauce pan. I used to look at prices on All-Clad and think it was pretty darn expensive and not for me. It still isn't cheap, but it is so nice to use something that works really well and also something that I know will last a lifetime. I plan on replacing some of my other cookware with items from this line in the future.-------------------------update; It has now been 5 years and we still love this pan. My only complaint, and with this item you have to search for anything at all to complain about, is that the edge is straight all the way up and so I spill stuff sometimes when pouring into something else. As a note, the D5 all-clad series has a slightly rounded upper edge that solves that too. Even with this minor complaint we still love it and wouldn't even dock it 1/2 star. I'd guess it gets used on average 2x per week so we've probably used it ~500 times now. Looks like new, performs like a champ. Even, controlled heat. No hot spots or cold spots. Our use has been almost exclusively stove-top so I can't comment on the oven use. 5It's perfectThere's nothing not to like aside from the price. It will very likely outlast me and I'm in my 30s. I even used it once to rapidly cool beer yeast with no ill effects. That's probably useless info to most people unless you know that process is extremely unfriendly to a pan. The entire pan goes straight from the stovetop, filled with boiling liquid, into an ice bath. Not nice! It conducts heat so well I find I get the best results simmering on the smallest burner. It's even fine on a tiny burner that's smaller than the width of the pan. The overhanging pan surface that isn't directly heated is still uniformly as warm as the center. I find 4 quart to be a good one size fits all compromise. 5Nervous but do not regretI need to replace my old pots and decided to go all out and buy the best, I did a lot of research and asked friends, who all recommended All Clad. I got my pots about a month ago so unable to rate durability at the moment even though I was nervous there was no big adjustment in cooking other then items are cooking quicker due to the heat distribution, only draw back no clear lids on the pots I ordered which I like to use to keep an eye on veggies etc Overall very pleased and will be replacing other pots with these in the future 5
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