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Special Offer: When you spend $500.00 or more, at one time, on All-Clad (Cookware, Tools, or Electrics) through December 31, 2018, you will receive an All-Clad Stainless Steel Lasagna Pan and two All-Clad branded red cotton oven mitts (retail value $170). Enter Online
Registrant: We'll send you a gift (a $110 value) when purchases of All-Clad items from your Registry total $800 or more. Enter Online
Elite chefs depend on All-Clad's Copper Core cookware because of its superb responsiveness to heat, essential for making reductions and sauces. This set includes all the essential pots and pans you'll need to perform a variety of culinary techniques.
- Five-ply construction of securely bonded metals: a thick, extremely heat-responsive copper core sandwiched between two layers of highly conductive aluminum with an easy-clean stainless-steel exterior and interior that won't react with foods.
- Allows for the quickest heat-up time, maximum temperature control and rapid, even heat distribution.
- A ring of copper adds a finishing touch to the gleaming exterior.
- Riveted stainless-steel handles stay cool on the cooktop.
- Ideal for use on any type of cooktop, including induction.
- A Williams Sonoma exclusive.
10-Piece Set includes:
- 10" and 12" fry pans.
- 2-qt. and 4-qt. saucepans with lids.
- 4-qt. sauté pan with lid.
- 8-qt. stockpot with lid.
Please note: lids are counted as individual pieces.
- 10" fry pan: 10" diam., 2" high; 4 lb.
- 12" fry pan: 12" diam., 2 1/4" high; 5 lb.
- 2-qt. sauce pan: 6" diam., 4 1/4" high; 5 lb. with lid.
- 4-qt. sauce pan: 10" diam., 3 1/4" high; 6 lb. with lid.
- 4-qt. sauté pan: 8" diam., 4 3/4" high; 6 lb. with lid.
- 8-qt. stockpot: 10 1/2" diam., 5 1/4" high; 9 lb. with lid.
- Hand crafted in the USA with materials from the USA.
- Ideal for use on any type of cooktop, including induction.
- Oven and broiler safe.
- Allow pot to cool before washing.
- Dishwasher safe.
- Avoid using steel wool, steel scouring pads or harsh detergents.
- Stubborn food residue and stains can be removed with a nylon scrubbing pad and a fine-powdered cleanser.
- If desired, the exterior copper ring can be cleaned with a copper polish.
UPS can deliver most in-stock items within 3-5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
If using fresh spinach, put the spinach with just the rinsing water clinging to the leaves in a saucepan over medium-high heat, cover, and cook until the spinach is bright green and wilted, about 2 minutes. Remove from the heat and drain well in a sieve, pressing the spinach with the back of a spoon to remove excess moisture. When the spinach is cool, chop it coarsely and set aside. If using frozen spinach, drain well, pressing out all excess moisture.
In a wide, heavy, shallow fry pan over medium heat, warm the 1?2 cup olive oil. Add the spinach and sauté until hot, about 2 minutes.
In a large bowl, beat the eggs until blended. Transfer the spinach to the bowl with the eggs and mix evenly. Season with salt and pepper. Reserve the pan with the remaining oil.
Return the pan containing the oil to medium heat. Gently pour the egg and spinach mixture into the pan and cook until the bottom of the omelette is golden, about 5 minutes (use a spatula to lift the edge of the omelette to check for doneness). Remove the pan from the heat. Invert a plate on top of the pan and carefully invert the pan and plate together. Lift off the pan, letting the omelette fall onto the plate. Slide the omelette back into the pan to brown the other side, about 3 minutes more. (If the egg mixture has stuck to the pan, brown the top under the broiler.)
In a cassola or flameproof ceramic baking dish over medium heat, warm the 2 Tbs. olive oil. Add the garlic and sauté until golden, about 2 minutes. Remove from the heat and add the flour. Return to the heat and cook, stirring constantly, until the mixture is smooth and creamy, 1 to 2 minutes. Add the tomato puree, pimentón, hot water and salt. Cook, stirring, until the sauce is reduced slightly but not too thick, about 5 minutes.
Cut the omelette into 6 pieces and slide the pieces into the cassola with the sauce so that the sauce almost covers them. After 15 minutes of bubbling?what the Catalans call xup-xup?turn off the heat.
To make the picada, in a dry fry pan over high heat, toast the almonds until golden brown, about 2 minutes. Transfer to a plate to cool. In the same pan over medium heat, warm the olive oil. Add the bread and fry on both sides until crisp, about 2 minutes per side. Using a mortar and pestle, grind together the toasted almonds, fried bread and parsley.
Transfer the omelette pieces to individual plates, top with some of the sauce and sprinkle the picada on top. Serve at room temperature with plenty of crusty country bread for mopping up the sauce.
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