All-Clad deals are hard to find, but the cookware lasts for years and years. Using bad cookware can make even the most competent chefs feel like they're in an episode of Kitchen Nightmares. Chefs and culinary experts worldwide use All-Clad pans as the gold standard, including many of us on the WIRED Reviews team.
So, how do you snag this coveted cookware at the best price? One surefire way to save money on All-Clad is by shopping its Factory Seconds sale, which comes around every few months. Factory Seconds are products with minor imperfections that work as intended. This sale is scheduled to end October 31, though these events are often extended. We've listed our favorite discounts below.
Best All-Clad Factory Seconds Deals
Below, we’ve highlighted noteworthy discounts from the broader sale. The “before” prices are based on items in new condition. Also, check out our related buying guides, including the Best Chef’s Knives, Best Meal Kit Services, and Best Espresso Machines.
All-Clad D5 Essentials Pan Photograph: All-Clad
The Essential is a staple in many Reviews team members' kitchens. We like that it works well for all kinds of tasks, whether you're making a pan sauce or getting a sear on some meat. Its high walls prevent grease from splattering on your countertop, and it can double as a flat-bottomed wok or even a Dutch oven. It’s also dishwasher-safe.
If you tend to splash your sautéed vegetables out of the frying pan, a deeper sauté pan is just what you need. This one has a large base to cook in, but tall walls to keep your ingredients inside the pan and off your stove. Plus, the sides are flat, so you can use them for leverage if you're flipping something with a spatula.
A good stainless steel frying pan is non-negotiable for your kitchen arsenal. This 12-inch pan isn't too big or too small. You may encounter a learning curve if you're used to cooking on nonstick—make sure your grease or oil is hot before adding food—but once you get the hang of cooking on stainless steel, you'll probably reach for it more frequently than you do your other pans.
Photograph: All-Clad
The melding of copper, aluminum, and 18/10 stick-resistant stainless makes for one of the best heat-conducting pans WIRED reviewer Scott Gilbertson has in his kitchen (aside from cast iron). He uses a smaller version for sauces, boiling potatoes, making bourbon-bacon bark, and countless other tasks. He says this is a kitchen workhorse. The included lid reduces evaporation.
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