2 of Our Editor-in-Chief's All-Time Favorite Pans Are on Super Sale for a Limited Time

2 of Our Editor-in-Chief's All-Time Favorite Pans Are on Super Sale for a Limited Time

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Marshall Bright
May 10, 2018
(Image credit: All-Clad)

All-Clad, one of our favorite cookware brands, doesn't come cheap. However, if you're strategic, there are ways to get pieces for way less than full price. You can usually find a few good deals during store sales (thanks, Williams Sonoma and Sur la Table!) and big shopping holidays, like Cyber Monday.

Another way? Through this VIP Factory Sale.

What's the VIP Factory Sale?

Hosted through Home and Cook Sales, the sale offers discounts averaging around 50 percent off (and up to 78 percent off) of factory seconds. "Factory seconds" just means the pieces have minor imperfections, like scratches and dents, which keep them from being sold at full price. The sale runs through the end of the day Friday, and all sales are final.

If you're concerned about final-sale items that are also factory seconds, I'll say this: My entire All-Clad collection is from this exact sale, and the imperfections are truly minor (if even visible at all).

Of course, I'm not the only Kitchn staff member who loves All-Clad. Just about everyone on staff has a well-loved All-Clad pan or two. And our Editor-in-Chief, Faith Durand, actually spotted two of her favorite pans in the sale. See them below, and shop the entire sale online here.

2 of Faith's Favorite Pans

(Image credit: All-Clad)

1. 12-Inch Fry Pan, $80

"Everyone needs one giant skillet," Faith says. "This 12-inch skillet basically never leaves my stovetop — you can sear chicken breasts with plenty of room for browning; you can cook pork chops and scrambled eggs. We use it practically every day. It's the skillet everyone needs."

(Image credit: All-Clad)

2. 5-Quart Sauté Pan with Lid, $130

"And then, for even more surface area and flexibility, this generous sauté pan is the prize jewel of my motley assortment of pots and pans (none of them match!)," she laughs. "This deep, heavy pan does it all — sear then braise (it goes into the oven too of course). When I make a stew or pot roast, it usually starts in this pan."

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