It’s not often that I buy into gimmicks and I must admit that I’m very stubborn when it comes to change. The fact is that I’ve used All-Clad pots and pans for over eight years now. Why? Because I know I can depend on them. They have the reliable track record, high quality construction and a lifetime warranty that covers anything but damage resulting from abuse. The sauté pan is practically an extension of the chef’s arm, just as much as a sword is to a samurai.  You get to know the weight, the balance and the imperfections. 

For the last five years, I have always used an All-Clad 4-quart saucier whenever I’ve made risotto. For me, it was the perfect pan for this preparation. The high gauge steel makes for good conduction of heat, the sides flare out at a gentle angle, which aids in stirring the rice, and the size allows for larger portions or helps to avoid spills when the stirring gets a little wild in the heat of battle. The perfect match, right? Maybe, or so I thought.