All-Clad d5 Stainless-Steel Nonstick 10-Piece Cookware Set
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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
- Optimized for induction
- Capacity etched on base
- Limited lifetime warranty; made in the USA
- 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.
- Model # SD501010 NS R1
- Handcrafted in USA.
- Use & Care
- 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.
- 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.
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- 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
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Rated 3 out of 5 by LeeAnn from Great Set I noticed that the bottom of the pan has a discoloration after use.Date published: 2019-05-07Rated 5 out of 5 by JustJan from My All Clad After researching pots and pans for over two months I finally decided to go with the best. I decided to go with the All Clad Stainless Steel 10 piece set which is the perfect starter set for someone like me who cooks almost every day. Between the highest quality materials and workmanship, the lifetime guarantee, and the fact that it’s made in the USA, I was totally sold on All Clad. It cooks like a dream and cleans up quickly when you follow All Clad’s simple cooking and cleaning recommendations.Date published: 2019-04-28Rated 5 out of 5 by Daniquilter from Beautiful set of cookware! Cooks at lower temperatures. Even cooking too. Well worth the investmentDate published: 2019-03-08Rated 5 out of 5 by Foul Al from Awesome pans I bought these extra fry pans because the original set I bought was so outstanding I could not live without the larger pansDate published: 2019-02-12Rated 5 out of 5 by Debbi from Great cookware set I received at Christmas- great cookware set, not sure how I missed these previouslyDate published: 2019-02-06Rated 5 out of 5 by Mountain Meal-happy from Stainless Nonstick Set - just what I was looking for My family loves these pans. We ditched a competitor's stainless steel ones your non-stick ones. We have confidence that they are not a health hazard, and love the ease of cleanup! So delighted, just got your slow cooker, too.Date published: 2019-02-02Rated 5 out of 5 by Debbie 29 from Love them! I purchased the 10 piece non-stick All-Clad set and I didn't think I would fall in love with cookware but these are my all time favorite! So easy to cook with and clean up is amazing. My only wish is that an one or one an a half quart was offered in the non stick. I like having a smaller pot for quick/small warm ups.Date published: 2019-01-24Rated 5 out of 5 by Husband who does all the cooking from We love these When we converted to induction cooking we had to move away from our Calphalon to a ferrite based cookware and All-Clad was the obvious choice. We like the all stainless, but we love the non-stick stainless. Must buy for serious cooks.Date published: 2018-12-13
Is it ok to nest the frying pans together for storage, or will stacking them hurt the nonstick surfaces? Hi Robin3, There shouldn't be an issue with nesting the frying pans together for storage. For extra measure, you can always place a towel between the pans.Date published: 2019-04-28