All-Clad Pots and Pans Are on Sale at Sur La Table

All-Clad cookware is a big investment, but if you’re a serious home cook, or serious about becoming a serious home cook, the extra expense is worth it — especially if you can get it on sale. As it turns out, Sur La Table is having a big sale (up to 45% off, plus free shipping) on all All-Clad pots and pans. Here are the three items we think you should grab now.

For starters, All-Clad pots and pans are designed to last forever; I’ve owned mine for 20 years and counting, and the pots and pans I have are still in primo shape. And in the case that something does go wrong, there’s a generous warranty policy. So basically, you can rest assured this is a lifetime purchase.

Besides being built to last, All-Clad cookware is expensive because it’s made (in the USA) using the the best, highest-quality materials. Also, its heat-conducting core runs up the sides of the pan, instead of just heating through the bottom of the pan like many of its competitors.

Convinced? Don’t go out and buy the whole set. We recommend starting with a few key purchases.

A skillet is a kitchen essential, but a skillet with a lid is a game-changer. I own this All-Clad skillet without a lid and end up stealing the (ill-fitting) lid from my stockpot when making things like fried eggs and grilled cheese sandwiches. I’ve also recently found having a lid helpful for things like reheating or defrosting — the process seems to go faster and the lid keeps the moisture in the pan, so you don’t end up with dehydrated veggies stuck to your new pan.

The pan comes in a 10-inch and 12-inch size, but I like the larger size so I don’t end up with spillage over the edges when I’m meal planning for the week and cooking up a big batch of something.

This pan calls itself a saucepan, and it is great for making sauces and soups, but first and foremost this is my go-to rice pan. A cup of rice, two cups of water, a pinch of salt, and maybe a bay leaf if I’m feeling fancy. Bring to a boil, then simmer covered for 15 minutes. Turn the heat off, let rest for about 10 minutes, and you get perfect rice every single time — no al dente rice, no rice sticking to the pan, no soupy rice porridge.

I also like this pan for cooking anything where I don’t want a large surface area and I want things to kind of stew a bit, but I’m not making big portions. Oh, and it’s my go-to pot for hot cocoa. Honestly, you can’t go wrong with this pan. I think of it as the paring knife to your chef’s knife — smaller, but no less essential.

Even on sale, $356 is a lot for a pot. However, in your life you will need a good stockpot. Once you discover the joys of homemade stock — especially turkey stock, but really anything — it will change your life. The other day I used mine to make a quick veggie stock with a bunch of scraps I had thrown in the freezer for just this purpose: radish greens, scallion and onion ends, garlic skins, and (of course) a Parmesan rind or two. I also use this pot for making pasta (it’s the right size so that longer noodles won’t stick out of the water) and for braises and stews when my five-quart Dutch oven is too small.

Whatever you do, though, don’t put it high up on top of your cabinets, or it will just collect dust. (I speak from experience). Keep it close at hand and starting freezing all your extra bones and bits now to make stock soon.