When the All-Clad store offered me to do a “test drive” on the latest product, the All-Clad d5, I almost couldn’t believe it. I wouldn’t trade that chance for anything because I have always been an avid fan of All-Clad sets. Their products have always been my all-time favorite. My kitchen always had All-clad sets from All-clad stainless pots and pans to Cop•R•Chef pan to All-clad LTD pan to name a few.
It has become a collection that I am so proud of. If other girls go loco for designer shoes well mine is a designer cookware fetish and my heart only goes to the All-clad cookware line. I also highly endorse their cookware to my students in my cooking class and I know their products won’t let me down. Just to clear it up I’m not doing it because All-clad is paying me (I am open to that possibility though), this is just because I am very contented with the quality I am getting.
The fanatic customer that I am, I was so happy to be able to be the first to see and try on the developments they have done on my much-loved cookware line. When they offered to give me a free sample for this All-Clad d5 review, I chose to have the All-Clad 12” fry pan because I think it is multipurpose. I just can’t wait to finally have it held in my hands and I was already visualizing how it looks like or how superb its performance would be.
When I First Tried All-Clad D5
Then my most awaited day finally came, the All-Clad d5 pan came the day after Thanksgiving. It looked really attractive and somewhat like those of the original All-Clad Stainless line. Pan still has the polished stainless built, sleek lines, the durability but with the two noticeable additions. The bottom has the logo and the pan size and a well-designed mark on the handle.
It was a relief when they opted to retain the handle which is just perfect for my little wrists. But the most noticeable feature that the All-Clad d5 has is its 5 layers of bonded metals. Unlike the classic Stainless that has just 3, All-clad d5 has a stainless steel interior and exterior, 2 layers of aluminum, and a stainless steel core. As to if it makes a big difference we’re about to find out in this All-clad d5 review.
The Pop Quiz: Because the pan came a day after Thanksgiving I did not have any plan of trying off my culinary prowess in the kitchen using my newest cooking gizmo because I have already spent two days there preparing for Thanksgiving. So I just decided to work with Thanksgiving’s remnants. I tossed provolone, pesto paninis, and two roasted turkeys together and they toasted evenly. But let’s admit it this is not something that would be a shock to us because even the low-cost pan can do just that.
What To Make With New Cookware
The Midterm: To maximize the power of this All-clad d5 cookware, I decided to make Chicken Parmigiana. This recipe was originally made using the Stainless 14” fry pan but to test the d5 pan I just made half batch. Medium-low to medium heat was my choice and to my delight, the pan didn’t cool down even a bit even after putting the two chicken breasts inside.
You no longer have to turn the chicken breasts to 180ᴼ to reach that perfect and even browning which is sometimes necessary to do when you use the original Stainless steel. Also, the panko crust browned nicely, and even the parts close to the edges also achieved this with ease. Cleaning it was also hassle-free, I just ditched it in the dishwasher, and voila it looked like it was brand new.
Cooking With New Pan
The Final Examination: Searing is of major concern to me and I think this is the most crucial test of the performance of the All-clad d5 pan. I am a guru when it comes to searing – I have even come up with a book about that topic. Because we’re already on that topic let me just segue and plug the book that I have written called Seared to Perfection.
All-clad Stainless pan has helped me out in developing and trying out each of the 100 recipes in the topic. Going back to the topic, the pan’s performance when it comes to searing defines its value and worth. To see this pan’s ability, I did Real Texas Chili. First, I attempted to sear over three pounds of chili grind. I broke the beef into small portions. I turned my largest burner to medium heat to preheat the pan. Oil was then evenly scattered and a small serving of the meat was put in.
Moisture began to ooze from the meat and it simmered in its juice. The meat began to brown evenly right after I increased the heat. Over medium-high to high heat, I continued searing the remaining chili grind. Then the meat achieved the mouthwatering shade of brown. Even though I turned away from the stove to attend to other stuff the meat did not burn and what surprised me, even more, that I need not put extra oil anymore.
Final Word On All-Clad D5
I am confident to say that the All-clad d5 pan indeed passed the test when I turned up the heat. The awesome All-Clad staffs assert the efficiency of All-clad d5 that there is no longer a need to increase the heat to above medium. But if I had done that the result wouldn’t be as successful. On the other hand, its stability is incontestable and no sign of warping was seen.
Grading: If asked if I would be substituting my All-clad stainless with the All-clad d5 line, definitely not. But if I have the luxury of being rich I could consider the idea. I’m considering purchasing an All-clad d5 in the future. The developments in its features are to be sought after. It cooks your food more evenly. Indeed, All-clad d5 is the most undisputed cookware available.
On December 26th, the New All-Clad Stainless with d5 Technology cookware will be launched. As of the moment, All-Clad d5 is exclusively available at William-Sonoma. It would be best if you can get a gift card from Williams-Sonoma for Christmas.
Here is a recipe of the Chicken Parmigiana
1 large egg
1 cup panko breadcrumbs
1/3 cup grated Parmegiano-Reggiano
1 teaspoon dried oregano
Freshly ground black pepper
4 6-ounce boneless, skinless chicken breasts
¼ cup all-purpose flour
Canola oil, for frying
1 cup Basic Tomato Sauce
8 ounces fresh mozzarella, drained, sliced, and at room temperature
- In a large, shallow bowl beat the egg and 2 tablespoons of water.
- In another large shallow bowl combine the panko, Parmegiano, oregano, and a lavish pinch of pepper.
- Using a metal pounder, pound the chicken breast lightly to achieve even thickness then season with salt and pepper.
- In flour, dip each chicken to coat shaking off any excess then dip to egg wash then coat with panko mixture, pat occasionally for it to adhere.
- On a plate, position the chicken breasts in a single layer and allow them to rest for 15 minutes.
- In a very large frying pan add plentiful oil to a depth of ¼ inch. Use medium heat.
- Put in the chicken breasts and deep fry for 5 to 6 minutes, or until golden brown.
- Rotate the chicken breasts using a tong. Fry for another 4 to 5 minutes, or until golden brown. You will know that the chicken is cooked when it will already be firm to touch and juice starts to ooze.
- Meanwhile, preheat the broiler; in a small saucepan simmer the tomato sauce.
- Place the chicken breasts on a plate lined with a paper towel. Drain for a minute.
- On a rack on a baking tray transfer the chicken breasts, topping each one with ¼ cup of the sauce, and dividing the mozzarella among them, arranging the slices in a single layer.
- For 3 to 4 minutes broil the chicken until the mozzarella melts. Arrange on individual plates and serve immediately.
To prevent excessive and extra moisture, the mozzarella should be drained meticulously on paper towels. The moisture makes the panko breading on the chicken mushy. It’s a fact that the mozzarella adds a fresh sweet taste to the chicken breasts but you could also use provolone if you prefer to have a more pungent cheese. If your pan cannot hold the bulk of the chicken breasts then you can divide them interviews all recipes 2 batches or better yet you can use 2 pans.
What makes this recipe much better is when you use the All-Clad d5 line. More fascinating recipes can be made using their top-of-the-line products.