All-Clad d5 Stainless-Steel Nonstick 10-Piece Cookware Set

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Summary

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 Nonstick Polished Stainless-Steel 10-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. All-Clad cookware's PFOA-free nonstick coating ensure effortless food release and make cleanup a breeze. 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.
• PFOA-free nonstick coating for healthier cooking with less fat; secure-fitting lids trap in heat and moisture
• 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-safe up to 500 degrees F
• Dishwasher-safe
• Optimized for induction
• Capacity etched on base
• Limited lifetime warranty; made in the USA

SET INFORMATION

• 10-piece nonstick cookware set includes 8-inch and 10-inch nonstick fry pans, 2-quart and 4-quart nonstick covered saucepans, 4-quart nonstick covered sauté pan and 8-quart nonstick covered stockpot.

Dimensions & More Info

• 8" fry pan: 8" diam., 1 1/2" high; 1 lb. 13 oz.
• 10" fry pan: 10" diam., 2" high; 4 lb.
• 2-qt. saucepan: 6" diam., 4 1/4" high; 4 lb. with lid.
• 4-qt. saucepan: 8" diam., 4 3/4" high; 6 lb. with lid.
• 3-qt. sauté pan: 10 1/2" diam., 2 1/2" high; 5 lb. 2 oz. with lid.
• 8-qt. stockpot: 10 1/2" diam., 5 1/4" high; 7 lb. with lid.

Additional Information

• Model #SD501010 NS R1.
• Handcrafted in USA.

Use & Care

Use

• Ideal for use on any type of cooktop, including induction.
• Oven safe to 500ºF.
• Use wood, plastic or heat-resistant nylon tools to avoid scratching the nonstick surface.

Care

• Allow pan to cool before washing.
• Dishwasher safe.
• Avoid using steel wool, steel scouring pads or harsh detergents.
• Stubborn food residue and stains on exterior can be removed with a nylon scrubbing pad and a fine-powdered cleanser.

Shipping

Shipping Information

UPS can deliver most in-stock items within 3–5 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 $26 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. ET 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.