I've had this pan for years and I use it maybe a couple of times a month. I probably have 12 pieces of all-clad and I don't cook everyday. Many of my pans, including this one, are beginning to WARP. After having researched this on the web (lots of people have this problem) and learning that even if I had registered them (warranty) they are too old. I was informed by the company that warping is a sign of misuse - hmmm, I used mine to cook with.

So I now get to throw them away and replace them. I remember thinking when I first began to buy/collect them that they were a lifetime purchase/investment. Well now 10 years later I'm throwing them away. I think they should have lasted longer for the price ...

I haven't decided whether to replace them with a more disposable brand (cheaper to throw away) or a higher end brand (last longer?). Either way I think you should know before you buy them that they may warp without explanation.

I own both All Clad and Calphalon One. I know there are a lot of All Clad vs. Calphalon One discussions/debates. My personal experience is both are really good and you can't go wrong with any one of them. I am not a professional cook - so it's purely a point of view from a person who wants to learn more in cooking.

A few points:
1. Clean-up - I think Calphalon One is easier to clean, just soak it in hot sudsy water for 15-30 mins and the remains will fall off. Even I didn't make a mess, I need to clean my All Clad with Bar Keeper's Friend (BKF). I use BKF on my Calphalon One only when the mess is really bad.
2. Time to heat up - For some reason, my All Clad pan heats up quicker than my Calphalon One pan. But the time difference is very small.
3. Level of "stickiness" - To me, changing from non-stick to stainless steel and hard anodized aluminum is smooth and easy. As long as you follow instructions, sunny-side-up eggs do not stick on both brands. I have yet to try scrambled eggs (I think I shouldn't try, but I am really curious)...
4. Handle - I read that some people have problems with All Clad handles. To me, no problem at all! Maybe I am used to holding the pan back-handed and the All Clad handle just fits nicely. Calphalon One handle is also great - haven't heard any complaints at all.
5. Aesthetic issue - Since this line of All Clad is stainless steel (very shiny), it will show its normal tear and wear easier when compared to Calphalon One, which has a much darker color & non-shiny surface. Just look at your stainless steel kettle and you may get what I mean - It's just very hard to avoid those normal tear and wear and it shows because the surface is shiny. I only use wooden utensils and no steel wool nor abrasive cleansers! Of course, those normal tear and wear will not affect the quality of the cookware.

Conclusion: You can't go wrong with any one of them. The price difference, in general, is very small between the 2 lines. Personally, I prefer Calphalon One since it's much easier to clean and it doesn't show normal tear and wear easily (relative to All Clad stainless steel). And I don't mind waiting for just a little bit longer for the pan to heat up.

Hope this helps someone in making purchase decisions!

I absolutely love this pan. There is no problem with food sticking to the pan because it is such a high quality product. It is 200% better than any non-stick pan that always seems to get scratched and peels. The only thing is, I wish it was a 14 inch pan instead of 12 inch - but regardless, I use it for everything and love it. I will continue to buy All-clad pans in the future.

My pasta sauce and a lot of frying start here. This pan is very deep. It fits two hallibut steaks perfectly with room for building a sauce. I think my sides are 3 1/4" high. It came with tongs and a splatter screen which come in handy.

It is an impressive pan -- beautiful and heavy. It heats evenly and quickly. I love All Clad quality. Diswasher safe. To keep it sparkling, use Bar Keeper's Friend.

This pan was part of a larger set. Although I mostly cook for one, I find this pan small for a saute. I would have rather had a 3-quart pan.

With that said, I still have to praise the All-Clad quality. The pan heats evenly and quickly. Clean up is easy because I can put it into the dishwasher.

All-Clad is a huge thumbs up for me. Made osso buco in this pan and it was a dream. The only thing about this pan is how incredibly HEAVY it is. It would have been 5 stars otherwise.

I love All Clad cookware & was in the market to add to my collection. Initially, I wanted to buy the 14" fry pan, a wonderful item. The store owner asked me how I would use the 14" fry pan & I told her I wanted to fry & saute in it. I also mentioned I'd try to use it to braise as well. Given the fact I needed a large pan to serve mulitple purposes, the owner recommended I consider purchasing this 6 qt. saute pan instead. The pan has a diameter as wide as the 14" fry pan, & can be used for frying, sauteing & braising. Additionally, the cover is included in the price of this 6 qt. saute pan, unlike the 14" fry pan, which doesn't come w/a cover. I'm aware of the differences between a fry vs saute vs braising pan, but not being a purist & also wanting to conserve on storage space & cost, I bought this 6 qt saute pan. The store owner was correct, I use this pan all the time & it works perfectly as a fry, saute or braise pan. Given it's an All Clad, it has 1st class performance for heating quickly & evenly, cooking perfectly & cleaning up in a flash. Not to mention its beauty & perfect constuction, along with a lifetime guarantee. Don't hesitate to buy this pan!!!

I purchased the 4-quart saute pan a few months ago, and I have used it at least 3 times a week since then. I agree with the other reviewers that the taller sides are a big advantage over the 3-quart pan. This allows you to toss your cooked pasta into the sauce, poach meats and do various other tasks without worrying about the liquid spilling over, which is what concerned me about the 3-quart pan. I found that the 6-quart pan was far too large for my burners. I have cooked pasta sauces, chicken breasts, chicken thighs, meatballs, poached chicken, you name it, in this pan. It is extremely versatile and worth the price and the amount of space it takes up in the cabinet. If you have limited kitchen cabinet space, as I do, I think that this saute pan, a large non-stick skillet (All-Clad has a great one in its stainless collection), the 3- or 4-quart sauce pan and a large Le Creuset french oven is all you need for most stovetop cooking jobs.

This pan is the one you want for smother frying and braising things (like frying cubed steak then simmering in gravy, making smother fried pork chops, or making a pot roast.)

The straight sides are more useful for frying things then simmering them in sauces. That way, you don't have meat or veggies riding up on the sloped sides of the pan and not cooking all the way through.

The pan does not brown and fry quite as well as the standard fry pan -- so it is not really a substitute for your frypan for making burgers, and fast cooked type foods like chicken breast, pan fried steaks, and stir fry. (that is why it got the 4 stars) Because of the straight up sides, it really is closer in capacity for frying to the 10" fry pan.

Size wise, this pan holds enough for approximately 4 good sized portions of meat, gravy, and veggies.

I've never liked my All-clad 3qt saute because it's too shallow. The 4qt seemed deeper so I bought one however when I got it home it appeared only slightly taller than my 3qt. The 4qt should measure 3 1/4in, according to All-Clad, but the one I bought was 2 7/8. I tried to exchange it but all 5 in stock measured the same so I ended up returning it. By my calculation, this is a 3.5 quart pan. If you have a 3qt, this isn't worth spending your money on.

To be honest if this pan didn't come in the set I bought I probably would not have it. Thank goodness it did because it turns out that I love it. It is great for sauted spinach, veal or chicken picatta, you will find you more uses for this pan everytime you open the cabinet. It heats evenly and is very easy to clean. As all All Clad is, this pan is excellent quality and very well made. I have just about every All Clad item made and love them all. Well worth the money and designed to last a lifetime. It also comes with a lifetime warranty. How can you go wrong?

Also, if you should get something stuck to the stainless steel use a product called "Bar Keepers Friend" to clean it. Most supermarkets have it and Kitchen Etc. and Bed, Bath and Beyond carry it too. The container (like a Comet can) is gold with blue and white writing. All Clad recommends it for cleaning stainless steel and it works like a dream and is very inexpensive.

I own the 3-Quart version of this pan, purchased in a set before I knew better, and have used this 4-Quart. I prefer this one because its taller sides make doing a true sauté (which means "jump" in French) of the ingredients a bit easier. Taller sides like this are what are found in most European sauté pans. The previous review is inaccurate in that both the 3-Quart and 4-Quart All-Clad pans are identical in diameter, which can be verified at All-Clad's web site.

Per All-Clad, the LTD and Master Chef lines use thicker aluminum so if you don't need the ease of maintenence and durability that comes with a stainless-steel exterior, I would suggest you consider these other lines for their more even (i.e. better) heating performance.

Also, there are higher-end cookware lines out there than All-Clad. Don't think that All-Clad is the "best" available. Brands such as Demeyere and Bourgeat have features such as more durable exterior finishes (Demeyere Atlantis, etc.), thicker aluminum cores, more comfortable handles (an All-Clad weakness), and even full copper (more conductive than aluminum). These come at a higher price than All-Clad. On the other hand, there are less-expensive product lines such as Calphalon Commercial (often cheap on Amazon.com!) and brands used in commercial kitchens like Sitram.

Still, this is a nice pan and I don't think you can really go wrong with All-Clad. It's the best commonly available at consumer kitchen shops and easy to order on Amazon.com.

A great all around pan. I run a single household and don't need the extra large pans. I have quite a few pieces of All-Clad and like them all very much. Very good size for frying with enough left overs for taking to work. A little Bar Keepser's friend and it cleans up rather nicely.

How do you pan fry 6 thick Rib Eye Steaks at the same time so as not to miss a minute of the Academy Awards? You do them in this 6 quart saute pan. That way your time away from your guests and the TV are kept to a minimum.
Fire the burner up to super high, pour in a bit of Peanut oil and wait till the smoke begins, throw in the steaks, put on the lid, brown for approx 3 minutes on each side and finish off in a hot oven for 15 minutes. De-glaze the pan with some good Pinot Noir, add butter, salt and pepper for a quick sauce.
It's a snap to pan fry in this manner in these pans because of the superior heat distribution: no hot or cold spots...even heat throughout.
Another great thing about the All-Clad Stainless line is that clean up is very easy: accomplished with some hot water, soap and a sponge.

Although I am not a small man, when I came face to face with the 6-quart saute pan on a friend's huge Wolf stove, I felt small. Very small. And weak. While I can easily saute in my own medium-weight 10 inch saute pan, the All-Clad 6-Quart pan requires two hands just to move; it took a deep breath and concentration to actually saute (which means "to jump" in French, and refers to the way you shake the ingredients to cook them evenly). The 6-quart saute pan is so wide that even on the Wolf, it crowded surrounding burners. So don't plan on getting four of these and cooking for an army on a civilian stove; you'll be lucky if it doesn't obstruct all your burners if it's centered on one.

On the plus side, the beauty of a 6-quart 13.5" pan is that you get about 65% more surface area than with a 4 quart 10.5" pan because it's the square of the radius that determines the area and 13.5*13.5=182, whereas 10.5*10.5=110. The quantity that can be cooked at once is limited by surface area if you don't want to crowd veggies or meat, which steams them rather than browning them, resulting in unbrowned meat, soggy mushrooms, etc.

Like other All-Clad stainless, the 6 quart saute pan is not only gorgeous, it's engineered to withstand anything you and your kitchen are likely to throw at it. As Anthony Bourdain so aptly put it in "Kitchen Confidential", there should be no doubt as to which one will dent if your pan hits your head. Unlike All-Clad's impractical Master-Chef and Copper-Chef lines, the stainless ones can be scoured and tossed in the dishwasher without damage. Though do be careful of doing things like heating salt by itself, which can pit stainless.

In conclusion, if you have Popeye arms and a Donald Trump stove, and you cook in volume, this is for you. For the rest of us, the 10 1/2 inch 3 quart or 4 quart models will be more practical. We can always use more than one pan.

I was a dyed in the wool Calphalon, Non Stick fan until very recently when I was asked to baby-sit a friend whose husband had gone on a Golfing vacation to Hawaii.
These friends are as set against Calphalon as I am for it: they are All-Clad fans. It was going to be a Calphalon versus All-Clad contest...and I was ready for it.
Well, for the ten days I stayed at their home I was forced to use their All-Clad pans and I, against my better judgement, fell in love with them.
Looking at all that naked Stainless Steel scared me a bit but I turned the heat on high and had a helluva time saute-ing thick Beef ribeye Steaks, Turkey Burgers, Salmon Steaks and even Tuna Burgers and never once did I have a problem with sticking nor with the clean up.
One of the major errors most home cooks make is that they are afraid to turn their burners up and cook with high heat. I guess they're afraid of setting the kitchen on fire or scaring their dogs and cats with all the luscious smoke and sizzling oil.
But browning quickly on high heat preserves the meats natural juices by sealing them in. An added bonus is that you can de-glaze the pan with wine or broth and have a nice sauce to accompany your meat or fish or to top your roasted or mashed potatoes.
Anyway, I was so impressed with this 3 quart saute pan that I bought one for myself. And though it looks a little out of place among all the black Calphalon, it does gleam and shine and makes me smile everytime walk by it.

I almost choked on my tongue as my husband said I'll take it (he does 90% of the cooking in our home) but I've been thoroughly pleased by the performance, durability and clean up (my part of the food equation). The loop has been very handy the few times I've had to move the fully loaded, heavy pan to another part of the stove or over to the counter. Would recommend to anyone. It's worth the money.

As with all All-Clad products, this saute pan is solid and dependable. We have prepared many dishes in this pan, and were pleased with all. Cleans up nicely, and have never had problems with sticking. Great lifetime product purchase!

I am working on building my collection of All-Clad Stainless Cookware and purchased this item a few months ago. I have really enjoyed it and use it often! It is a great size for preparing family size meals such as Chicken Alfredo or something simple like a big hamburger helper. This cookware is a bit heavy (a good feature not bad) so having two helper handles is an advantage. I like the 4qt. size which covers the large burner of my stove. (I find the 3 qt. saute pan a little small for family size meals.) All-Clad is a great product and worth the extra money. Do try using the Barkeepers Friend for cleaning which is recommended by All-Clad. It really makes it shine!

Yeah, yeah, it's expensive. Sure, sure, you could get a whole set of substandard pans. But you can't 'go cheap' on a saute pan. If you do, you'll burn stuff, and generally be an unhappy cook, so that's why you need a nice heavy one. I've got loads of cookware, but this is the most used item in my kitchen. Along with a good chef's knife and one saucepan, and maybe one to boil pasta, you'd be set. All Clad is a superior cookware to other brands, and I've tried or tested all of them. It's got a lifetime guarantee, so if you space the cost of the pan over, say, 20 years, it's a great value. You'll go through six other cheap pans in the same time period. Spend the cash, go All Clad.

I am taking a culinary arts class here at school and found this saute pan very easy to use and clean. I used it everytime to cook meat and the meat came out delicious.