All-Clad d5 Stainless-Steel Nonstick 10-Piece Cookware Set
- Special Offer
- Premier Deal
Special Offer: When you spend $500.00 or more, at one time, on All-Clad (Cookware, Tools, or Electrics) through July 31, 2017, 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 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.
- 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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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.
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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).
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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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All-Clad d5 Stainless-Steel 10-Piece Cookware Set
Rated 4 out of 5 by Anonymous from Great product but falls short with 2 issues Love this set but I have 2 issues. 1. The handle gets hot while on the stove top. 2. The handle is very uncomfortable. The pots are heavy by it's self but add food and it becomes hard to hold these. I think a fatter maybe oval handle with a texture that is not slippery would work better.Date published: 2017-05-19Rated 5 out of 5 by Anonymous from I love my new set of All-clad I use them everyday. The clean up so quickly. I do have to be careful and not use metal spoons or whisks with them, but I have put all of those away. The are heavy so have to use both hands when picking them up and draining them. Just not used to that yet, but I am working on it. My husband bought these for me when we got a new glass top stove. Lynne WatersDate published: 2017-05-03Rated 5 out of 5 by Anonymous from Excellent cookware I gave away all my old mismatched cookware. These few pieces are enough pots and pans. My cooking is actually better, and it is darn near fun!Date published: 2017-03-29Rated 5 out of 5 by Anonymous from Absolutely Wonderful All-Clad! I needed cookware that is truly nonstick and good quality - these pans surpass expectations. They hear up fast, maintain a steady temp, and are unbelievably easy to wash - just slosh or wipe soapy water and dry. They look beautiful too! I plan to but more pieces, and shared the dry pans already with my daughter.Date published: 2017-03-24Rated 3 out of 5 by Anonymous from Cooking in them leaves marks. I thought I would have to cure these pots and pans but there were no instructions for that included with them. Surprised cooking leaves ghost marks in the pans after cooking. Instructions say not to use steel wool to clean. I would like to know why spray cooking oil would void the warranty?Date published: 2017-03-20Rated 5 out of 5 by Anonymous from Wonderful cookware made in USA! Heavy stainless that allows food to cook without liquid disappearing; release easily; stationary on stove, no fear of bumping a pan and it falling off the stove. Guess I did not realize how "flimsy" my old cookware was.Date published: 2017-03-17Rated 5 out of 5 by Anonymous from Love these pots and pans Love theseDate published: 2017-02-08Rated 5 out of 5 by Anonymous from Love, love these pots and pans! Very surprised how easy the pans clean up.Date published: 2017-01-31