All-Clad d5 Stainless-Steel 15-Piece Cookware Set Favorite

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All-Clad d5 Stainless-Steel 15-Piece Cookware Set

  • Special Offer
Limited Time Only! Special Savings with Code: COOK
Sugg. Price $2,090 Our Price $1,299.95

Easy, hassle-free returns online and in-store for eligible items.

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Summary

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



A useful collection for any discerning chef, the All-Clad d5 Polished Stainless-Steel 15-Piece Cookware Set features a patented technology of five alternating layers of responsive aluminum and durable heat-diffusing stainless steel. The only cookware of its kind, d5 stainless-steel cookware heats slowly and evenly, which means perfectly browned proteins throughout, from the center all the way to the edges. Experience a lifetime of cooking enjoyment with All-Clad d5 Stainless Steel.

QUALITY CONSTRUCTION FEATURES

  • The 5-ply bonded construction with alternating layers of stainless steel and conductive aluminum provides warp-free strength and even heating throughout.
  • d5’s 18/10 stainless-steel interior with a highly polished starburst finish offers natural stick resistance, and prevents food from picking up a metallic taste, while its polished stainless  exterior offers exceptional beauty.
  • Heat-resistant stainless-steel handles with large bolster are permanently secured with stainless-steel rivets; flat stainless-steel lids; flared pouring rims.

DETAILS YOU’LL APPRECIATE

  • Oven- and broiler-safe up to 600 degrees F
  • Dishwasher-safe
  • Optimized for induction
  • Capacity etched on base
  • Limited lifetime warranty; made in the USA

SET INCLUDES

  • 10-inch and 12-inch fry pans
  • 2-qt. saucepan with lid
  • 3-qt. steamer set with insert and lid
  • 4-qt. and 6-qt. sauté pans with lid
  • 4-qt. soup pot with lid
  • 8-qt. stock pot with lid

Note: Lids are counted as individual pieces.

Dimensions & More Info
  • 10" fry pan: 10" diam., 2" high; 2 lb. 10 oz.
  • 12" fry pan: 12" diam., 2" high; 3 lb. 4 oz.
  • 2-qt. saucepan: 6" diam., 4 1/4" high; 4 lb. with lid.
  • 3-qt. steamer set: 3-qt. pot, 8" diam., 4" high; 3 lb. with lid, insert: 8" diam., 4" high; 2 lb.
  • 4-qt. sauté pan: 10 1/2" diam., 2 1/2" high; 5 lb. 8 oz. with lid.
  • 6-qt. sauté pan: 13" diam., 2 3/4" high; 6 lb. 10 oz. with lid.
  • 4-qt. soup: 8" diam., 5" high, 4 lb. 6 oz. with lid.
  • 8-qt. stockpot: 10 1/2" diam., 5 1/2" high; 6 lb. 6oz. with lid.

Additional Information

  • Model #SD51015.
  • Made in USA.
Use & Care

Use

  • Ideal for use on any type of cooktop, including induction.
  • Oven and broiler safe.

Care

  • 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.
Shipping

Shipping Information

UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.

Shipping Rates

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.

Return Policy

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.

Butternut Squash Ravioli Recipe

To make the filling, preheat an oven to 400°F (200°C).

Prick the 1-lb. (500-g) piece of squash several times with a fork and place it on a baking sheet.

Roast in the oven until tender when pierced with the tip of a knife, 45 to 50 minutes. Set aside to cool.

While the squash is cooking, in a small sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Remove from the heat and set aside.

In a food processor, combine the pepitas and walnuts and pulse until finely chopped. Add the shallots, egg yolk, cheese, lemon zest, nutmeg and a large pinch each of salt and pepper.

When the piece of roasted squash is cool enough to handle, scrape the flesh from the peel into the food processor with the egg yolk and cheese mixture. Process until the mixture is smooth. Transfer to a bowl, cover and refrigerate until completely cool, at least 1 hour or up to overnight.

Divide the pasta dough in half. Using a pasta machine or a floured rolling pin, roll out one of the dough halves about 1/16 inch (1.5 mm) thick. Using a knife, lightly mark the dough into 1 1/2-inch (4-cm) squares. Place 1 tsp. filling in the center of each square. Roll out the remaining dough in a rectangle of the same size and place it over the filling. Lightly press down around each mound of the filling to seal the ravioli. Using a pastry wheel or knife, cut around each mound of filling to make 1 1/2-inch (4-cm) squares. Crimp the edges to seal. (The ravioli can be made up to 2 hours in advance. Place in a single layer on a floured kitchen towel, dust the tops with flour and cover with another towel.)

When ready to serve, in a sauté pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the sliced squash and cook until tender, about 3 minutes. Remove from the heat and keep warm.

In a small saucepan over medium heat, warm the butter until melted, stirring constantly. When the butter is hot, add the sage leaves and cook until crispy, 1 to 2 minutes. Using a slotted spoon, transfer the leaves to a paper towel–lined plate. Continue cooking the butter, stirring constantly, until all of the milk solids turn golden and the butter has a nutty fragrance. Be careful not to let the butter burn. Remove from the heat and keep warm.

Bring a large pot three-fourths full of salted water to a boil. Gently drop half of the ravioli into the boiling water and cover the pot. When the water returns to a boil, uncover and cook, stirring occasionally, for 3 to 5 minutes. To test for doneness, transfer a single raviolo to a cutting board and cut off a corner with a paring knife; if the pasta looks cooked through and the corner is tender, the pasta is done. Using a skimmer or slotted spoon, transfer the ravioli to a serving dish. Repeat to cook the remaining ravioli.

Drizzle the brown butter over the ravioli, then sprinkle evenly with the sage leaves and butternut squash slices. Garnish with pepitas and serve immediately, passing more cheese alongside. Serves 6.

Williams Sonoma Test Kitchen

See full Butternut Squash Ravioli Recipe.

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  • Rated 5 out of 5 by from Feeling special I received my all clad 15 piece set last week, thank you WS for making my purchase priority shipping. I used my set right away, followed directions on how to heat up pans first and how wonderful, no food stuck to the pans. I feel like a grown up cook now and found new confidence to try intricate receipts. I love my new all clad stainless steel cookware.
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    Rated 5 out of 5 by from By Far the Best! I am thrilled with the quality, functionality and beauty of this set. They are a bit heavier. The d5 is a terrific investment for my kitchen. The pots & pans brown & simmer evenly on a very low setting. I am so happy and impressed with this set, it has every piece I need. I would re-buy again. When my children are ready for their first set of cookware, I will be purchasing these as I know they will have the best for a lifetime.
    Date published: 2017-02-01
    Rated 5 out of 5 by from True Quality This is my first experience with true quality cookware and I couldn't be happier. This cookware is not only beautiful but it lives up to it's reputation in every way. I love the even cooking (no hot spots) and how quickly it comes to temperature. Clean-up is simple when you use the product recommendation in your cookware brochure. Read the directions so you understand how to properly use and clean this cookware. You don't want to ruin it by not understanding how it is intended to be used. Made in the good ol' USA - even better!
    Date published: 2016-01-07
    Rated 5 out of 5 by from No Regrets I have been using my All-Clad d5 set for over a year now. I bought this set in anticipation of getting an induction range when my glass-top JennAir died. That finally happened and I can say that this cookware performs great on both types of cooktops! The cookware is beautiful to the eye. It has a pleasing substantial weight that helps it work well with induction, but I don't think it is too heavy and I have arthritis. It cleans easily. I use a little Bar Keepers Friend to remove cooking residues after each use. There is minimal scratching, but that is the nature of stainless; it develops a patina with use. That does not affect the performance. All-Clad d5 is a pleasure to own and use.
    Date published: 2015-08-23
    Rated 1 out of 5 by from Buyer Beware - The Guarantee is no good Buyer Beware I have had a 5-D Steamer pot for about 5 years and really liked it until I accidentally dropped the lid from about 4 feet above the floor and it bent into a crescent. It had been in the oven for 16 minutes at 350 degrees when it dropped but I was still shocked to see that it bent so much. I thought my All-Clad was guaranteed but it turns out that if you drop the lid it is not covered. Pretty shocking. I will never buy All-Clad again.
    Date published: 2015-03-20
    Rated 5 out of 5 by from A wonderful investment Many years ago I purchased the All-Clad measuring cups and spoons (an avid baker at the time) and loved the material and weight in your hand. A few years later I purchased the lasagna pan. Heavenly. Recently I purchased this set and was like a little girl on Christmas morning opening the box and taking out each piece. This set replaced 2 sets of cookware (my husbands and mine from before we were married) and I couldn't be happier with it. Some reviewers indicate the heft of the pieces is too much but I love the weight and even heating of each piece. The saucepan might be my favorite. If you love to cook, you won't go wrong with this quality cookware. I sure didn't.
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    Date published: 2013-03-07
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