All-Clad d5 Stainless-Steel All-In-One Pan + Apple Butter Barbecue Sauce

All Clad d5 - Food in Jars

Back in the Fall, I did a little project with the folks at All-Clad, in which they sent me the NS1 Chef’s Pan from their their new line of NS1 Nonstick Induction cookware and I used it to make a batch of really delicious batch of Kabocha Squash, Coconut, and Wild Rice Stew.

In March, I did it again. That time, they sent me an NS1 Stock Pot and I make a pot of roasted tomato and basil soup to brighten up a cold winter day.

All-Clad handle - Food in Jars

I always enjoy these cookware challenges because they give me opportunities to play with a really fabulous pans and push myself outside my regular culinary patterns. So, when they got in touch again back in April and asked if I might want to do it again, this time with their d5 Stainless Steel All-In-One Pan, I said yes.

finished barbecue sauce - Food in Jars

This line of All-Clad is made from five bonded layers of stainless steel and aluminum to best conduct heat and cook evenly. It’s induction-capable, has two loop side handles, sloped sides for efficient reduction, and a shining stainless interior that makes it easy to clean. It comes with a tight-fitting lid and is made in the US.

Currently, the d5 Stainless Steel All-In-One Pan is available at Williams-Sonoma, and the 4 quart pan they sent me sells for $149.95.

barbecue sauce ingredients in pan - Food in Jars

The particular challenge with this piece of cookware was to design a recipe that only used five ingredients, to mimic the five layers of metal that makes up the pan. I decided on building a five ingredient barbecue sauce, using a jar of apple butter as the base.

It’s a tasty, tangy, spicy sauce that is perfect for summer cookouts and slow cooker pulled pork. You could always fancy it up with additional ingredients, but I enjoy the simple approach.

saucing chicken legs - Food in Jars

This is the perfect pan for quick sauces, because the low, wide base allows for quick evaporation and the marriage of flavor. You combine a pint of apple butter with apple cider vinegar, finely chopped onion, honey, and a couple heaping spoonfuls of gochugang in the pan and cook until it is thick and the onion is tender (also, add some salt and pepper to taste).

I like to scrape the finished sauce into a large measuring cup and zap it with an immersion blender to smooth it out, but that’s totally optional.

roasted chicken legs - Food in Jars

As you can see, I also used the pan to roast off some chicken legs that I then painted with my tangy sauce. I’d also use this sauce on top of turkey meatloaf, on grilled burgers, and will happily combine it with some chicken thighs in the slow cooker for pulled chicken sandwiches.

Thanks to the kind folks at All-Clad, I have one of these All-Clad d5 Stainless Steel All-In-One Pans to give away. Here’s how to enter.

  1. Leave a comment on this post and tell me what you’d cook in this pan OR how you’d use the barbecue sauce.
  2. Comments will close at 11:59 pm eastern time on Saturday, June 4, 2016. Winners will be chosen at random and will be posted to the blog on Sunday, June 5, 2016.
  3. Giveaway open to United States residents only. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: All-Clad sent me the pan you see pictured above and they’re provided the giveaway unit, both at no cost to me. No additional compensation was provided.

For more about these fabulous pans, follow All-Clad and Williams-Sonoma on social media!
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Williams-Sonoma: Facebook | Twitter | Pinterest | Instagram

Apple Butter Barbecue Sauce

Yield: makes about 3 1/2 cups


  • 1 pint apple butter
  • 1 cup apple cider vinegar
  • 1 small onion, finely chopped (I use a mini food processor)
  • 1/2 cup honey
  • 2-3 heaping tablespoons gochugaru (it's a fermented Korean chili paste)
  • salt and pepper to taste


  1. Combine the apple butter, vinegar, chopped onion, honey, and gochugaru in a low, wide pan.
  2. Set the heat to medium and bring to a simmer. Cook, stirring regularly, until onions are soft.
  3. Taste and add salt and pepper to taste.
  4. Scrape sauce into a deep measuring cup or bowl and puree it with an immersion blender until smooth.
  5. Funnel into a jar and refrigerate.

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360 responses to “All-Clad d5 Stainless-Steel All-In-One Pan + Apple Butter Barbecue Sauce”

  1. The pan looks ideal for a host of techniques, but I imagine meatballs, seared salmon or braised chicken thighs would be on my list of uses.

  2. I love the slow cooker pulled chicken concept! I’d use the sauce for tofu and serve it with a light coleslaw.

  3. This barbecue sauce just screams for pulled pork. Maybe even a pulled pork pizza, with the barbecue sauce instead of tomato and lots of gooey cheese.

  4. I tried making yuba last night for the first time, and my pan wasn’t up to the task- scalding the bottom of the soymilk even when on a low temperature, so I would love to attempt it in a different pan!

  5. Oh this sounds so good! We’re not allowed to grill on our townhouse patio, so we have to be creative with BBQ inside. This recipe looks amazing for the summer! Thanks!

  6. I use a sauce similar to this for pulled pork, served with an apple-cabbage slaw on Hawaiian rolls. So good!

  7. When I make stir-fry with tofu, I use a heavy chicken fryer to stir-fry the veggies, and usually a skillet to quickly pan-fry the tofu and then glaze it in a teriyaki sauce. I think this pan would work well for frying and glazing the tofu. I also think I’d use it for small-batch jams — Hood strawberry season has just started, so right now everything makes me think about jam! Hoping to get some Hoods and rhubarb this weekend….

  8. I’m not a huge fan of barbecue sauce, but apple butter as a base?! Dang that sounds amazing! I would totally try this on some chicken for a nice summer barbecue. My husband would be so happy because he loves barbecue sauce.

  9. I love bbq sauce and have to try this one. I have TONS of canned apple butter so it is a good use for it. Bbq sauce good on all chicken, pork, and beef. Yum

  10. I would make my Mom’s Chicken cacciatore.

    You start on the stove top by frying some seasoned chicken pieces in butter, then you pour red wine over it and then dump the prepared sauce (squished can of tomatoes, herbs, spices, garlic) over the chicken pieces and then it all goes in the oven in the same pan. It’s important to have a pan that works equally well on the stove top and in the oven. This pan looks like it would do the job.

  11. Ha! I’ve been looking for a simple bbq sauce recipe as well as making my list of a perfect pan set combination…that includes a bit of All-Clad.

  12. I have started my d5 collection with two frying pans and a 3 quart steamer pot. I’d love to add another to use with my summer veggie garden bounty! The pulled pork also sounds like a must try.

  13. This pan would be very useful. I’d probably put it to work in making tomato paste, fritters, meatballs, chicken, poached fish . . . Lots of good stuff. I’d probably also try it out for baking cornbread.

  14. Love the idea of an apple butter base for BBQ Sauce, apple and pork go so well together, I’d use it with that!

  15. The pan I would use for making meatballs first off and the Bar-Bee-Que Sauce to use on grilled pork ribs or brisket or just might pour over my meatballs.
    Thank You for this wonderful giveaway opportunity as well as the recipe
    Have a great week

  16. Who knows…Pepper Steak, Brisket, Pulled Pork, Roast Beef…the sky is the limit. I think this year, may canning will involve a lot of pickles, relish, salsa…I have plans. And after my mother scorched my last pan, this one would never leave my house!

  17. I would cook stews, soups, and braises. Last week I made a carrot ginger curry soup. This week, it may be tomato basil or a chicken soup. All-clad is terrific and I’d love to have one of their pans.

  18. Woohoo! What a gorgeous looking pan! To be able to cook on the stove top & then pop it in the oven is a busy Mom’s dream come true. I would make our family recipe for Koch Kaese (cooked cheese) in this pan. It’s sticky & this pan looks like it would be easy to clean. Cheers.

  19. What an ideal size. I’d make my grandmother’s fried chicken alongside a pot of Rancho Gordo Rio Zape beans. Heaven! Thanks for the intro to this terrific idea, Marissa.

  20. I make plum chutney with ginger, golden raisins, onion, garlic, vinegar, brown sugar and Italian prune plums (when my trees bear fruit!). A wide shallow pan like this would be perfect–and All-Clad is a great brand. Thanks for all the good recipes and tips!

  21. What a great pan – an heirloom! I’d like to use some of the peach butter I made last summer to make a peach version of the BBQ sauce. Great with some tender grass fed beef.

  22. I definitely will be making this sauce to use during the summer, as we grill so much! And definitely soup for the winter!

  23. This sauce sounds amazing! I collect excess apples from the Free Breakfast in the Classroom program at my daughter’s elementary school and make apple butter for the kids. Can’t wait to make this sauce with it! I’m growing potatoes at the school garden and this sauce will go wonderfully with some herb roasted potatoes!

  24. Every year, my kids and I make a spicy peach jam that is to die for. This year, I said, “Let’s use that as a base for some BBQ sauce.” So, that’s what I’d use this pan for!

  25. This pan would be perfect for so many dishes we make. Our honey curry chicken is the first thing that comes to mind , and I would love to try it with some of my French jam recipes.

  26. Depending on the season, the pan would get a good workout at my house. During the spring/summer, I thnk it would be perfect for small batches of jam. During the fall/winter it would be perfect for meatballs or frying ground beef for the start of a casserole.

  27. Chicken, definitely would bathe this sauce over chicken and grill it to create a yummy crust. I’d make the sauce in this pan; it appears that it would perform very well for all types of uses. The name all-in-one fits well.

  28. That pan looks great for this that start on the stove and finish in the oven. Chili, braised meat, braised beans, pulled pork… I’d use it for one or all of those things!

  29. I have an all-clad set my in-laws gave me several years ago. It is the best cookware! I would use this pot as an every day soup pot. I love to make fresh vegetable soup from the garden. I would also make this lovely recipe you shared!

  30. I have been a huge fan of All-Clad for many, many years and this pan would be a great addition to my collection. The sauce sounds wonderful and I just happen to have a few jars of apple butter in my cabinet!

  31. Versatile sized pot! In the summer, I’d use the pot for my stewed summer squash. In the winter, smaller recipe of marinara.

  32. I would slather it on a pizza crust, sprinkle on some sharp cheddar (or smoked!) add caremelized onions and top with a bit of bacon. And if you are really feeling fine add some thin sliced apples….so good! And the pan looks great too.

  33. I have a tomato sauce recipe that relies on caramelization and takes a long time to simmer to perfection. A nice wide pan like that might cut a few hours off of prep time.

  34. I’ve only tried to make BBQ sauce once before and it did not turn out very well. I think there were just too many ingredients. This one sounds right up my alley!

  35. I would make morrocan braised chicken with olives and preserved lemon – my favorite recipe – and so easy!

  36. Given the season, I would definitely be using this pot to make rhubarb compote. I am obsessed with rhubarb, and always make a lot to store so we have a taste of spring throughout the year.

  37. The all-in-one pan is just calling for the juices! I think I will need to come up with a reduction song. Re..duc..tioooooooonnnnnnnn!!!!!!! ?

  38. That looks like a versatile pan, ideal for braised chicken thighs or the like, but also useful for making jam. I’ve been looking for something like that.

  39. The pan is beautiful and seems very versatile. With the smaller handles on each side, it would go from strove top to oven with ease. Mmm..this barbecue sauce sounds great!

  40. Everyone has such good ideas for what to make in this pan! Now I feel like making something with rhubarb! But with little time to experiment at the moment, the first thing I’d make would probably be Cranberry Chicken.

  41. The first cooking adventure in this awesome pot would be a Boston butt! And of course it would be a great opportunity to the Apple butter BBQ sauce!

  42. I’ve got a boat load of caramel pear butter and apple butter. I intrigued by the pear butter? I think I’ll try this on chicken thighs ???

  43. I’d use the pan for everything (!) and the bbq sauce on turkey breast smoked in our new backyard smoker.

  44. The pan would be great for jams and jellies. I also love pots that have a handle on two sides because they stack so well.

  45. I recently bought an induction burner and would love to use this pot for cooking outside this summer so I could spend more time in the sun.

  46. The first thing I’d cook in that pot would like be the Canal House slow pan fried chicken thighs…

  47. This bbq sauce sounds perfect for any outdoor grilling. My new recent obsession is grilling burger – just straight up with salt and pepper – adding a layer of bbq sauce on top once cooked. Top that with homemade coleslaw and voila! The very essence of grilling season! Also, this pan would be great for small batch sauces and reductions. Thank you for the chance to win. 🙂

  48. I have a couple of jars of apple butter in my pantry from last years harvest. What a great way to use them up. This all clad pan has been on my wish list!

  49. I’d like to try this sauce on salmon, chicken, and pork. I’m always looking for recipes that include my home-canned apple butter. I’d love to win this pan. I’d use it to make my favorite weeknight pasta sauce with turkey Italian sausage and zucchini.

  50. Such a beautiful pan and what a great give a way. Would be honored to own. I am trying to reduce the number of pots and pans I have to just a few. This would fit the bill quite nicely as a multi use pot.

  51. I am an induction cook top fan and an All Clad fan. The combination sounds delicious! I would love to use my canned “Yakima” summer tomatoes to make my all purpose pasta sauces. Thank you.

  52. Great giveaway. Always looking for recipes where I can use my homemade apple butter. Never thought to add it to BBQ sauce. I would use the pan, with the sauce, on chicken.

  53. CLEARLY, that sauce belongs on my grilled chicken wings!!!

    Season the wings with salt and pepper and maybe a bit of paprika and cumin.

    Grill them over indirect moderate heat about 1.5 hours. Most of the fat will render off and the skin will be nice and crisp.

    Pull ’em and immediately toss in a big bowl with sauce of choice.

  54. I would use it to make small batches of jam. I’ve got small harvests from our backyard garden or neighbor’s yards and the stockpot is too big.

  55. I would use this pan for everything! It’s a perfect, gorgeous size. The apple butter barbecue sauce would be fantastic on pork tenderloin, cooked on the grill with applewood chips.

  56. I would use this sauce on grilled pork tenderloin. The apple butter would be a perfect complement. I would use this pan for everything.

  57. This looks like a perfect oven to table size pan an I love the two handles. I’m dreaming of Aroz con Pollo. Or an y small batch preparation. Thanks Marisa

  58. I think I would use that BBQ sauce on grilled chicken that I would then put on a pizza! There are so many things I would do to that pot I can’t even begin to choose! 🙂

  59. I’ve been experimenting with garlic bread french toast/french onion soup. Sauteing the onions and the garlic bread in the same pan seems like a good idea, but my current “large” pan doesn’t cut it, so I have to do them one at a time.

  60. I made your orange rhubarb butter last weekend, and if I’d had this pan it would have been the perfect vessel to really reduce the butter down! (And now I’m wondering how rhubarb butter would do in this sauce)

  61. Seared chicken with my sriracha/peach glaze, fresh, sliced peaches, Gorgonzola all brought together with crisp white wine.

  62. My favorite way to use bbq sauce like this is just as a nice sauce on pork or beef ribs in the crock pot. So simple and delicious!

  63. What an awesome BBQ sauce. I think it needs to be used with pork — so I’m going to try it on a pork tenderloin that I’m going to pull out of the freezer and grill.

  64. That pan looks like it is just the right size for making a batch of quick pasta sauce then tossing the noodles in the sauce for the perfect finish.

  65. Marisa,

    I think I would use this pan to throw away my long handled frying pan. This pan could be used for anything fried and even for braising in the oven. It is very attractive as well and could be used at the table for direct serving. The two loop handles work better at the table than my long handled chef pan cause the handle is always in somebody’s way. Hope I win!

  66. All of the things that would require a lid… My current “all-purpose” pan is less all-purpose because it lacks a lid. 😉 So, probably a one-pan saute of chicken and whatever veggies show up in my CSA!

  67. The All-Clad pan looks like the perfect size for making Dutch Babies that start on the stove and finish in the oven. I love pans that can go from the stove-top to the oven.

  68. I would definitely use this for making some chicken croquettes! My husband called me this morning saying he had a craving for them, so they’re in my head. 🙂 This pan looks like a dream to cook with and I love a pan that can go from stove top to the oven.

  69. My current calphelon frying pan just died, so I would use this too cook literally everything. I’m desperate to get a replacement pan that will actually work!

  70. I would definitely cook up some chicken thighs in that pan…and I LOVE BBQ sauce. What a great way to use up some apple butter too. Always looking for fun ways to use my canned goods!

  71. I have this chicken thigh/barley bake thing this would be perfect for; it also seems a handy size now that we are empty nesters. I love All-Clad!

  72. This year I’ve been making my way through, “Food in Jars.” Next up: sour cherry jam. I might make it before this give-away is over, but would definitely use this cooking pan for more of my canning adventures.

  73. This pan reminds me of a “chicken frying pan” I bought from QVC ages ago. I used it for almost everything – scalding soy milk to make yogurt, cooking down jams, tofu scrambles with tempeh. This was the pan I found myself reaching for over and over. This All-Clad pan would replace that old pan very nicely (and I like that it doesn’t have one long handle, like my old one).

  74. I have two All-Clad pans and they are my absolute favorite pans! If I were lucky enough to get this pan, I would use it for stovetop to oven recipes as it looks like it would be great for that! Lemon chicken with green olives.

  75. I’d use it to braise thick cut pork chops with onions, apple cider, and a little bit of mustard. I love All-Clad pan! My family grew up in Pittsburgh and after I went to college my mom faithfully went to the yearly scratch/dent sale to buy me All-Clad pans. Hubs and I have one medium pot that we’ve used so much over 20 years that the outside aluminum is pitted and worn. Still love it!

  76. I would make this BBQ sauce to slather on all the delicious smoked meats my husband will be perfecting on his new backyard smoker!

  77. That versatile sauce pan with its handsome lid would be great for braising lamb shanks. As for your sauce (pinned!), I too would use it on salmon as others have suggested.

  78. This is awesome and so simple! I can’t wait to try it out for bbq chicken but am especially excited about throwing it in with thighs in the slow-cooker for pulled chicken sandwiches and salads!

  79. This pan would be wonderful for my jams…The BBQ sauce is going to be my next “go to” for my turkey burgers.

  80. Yum! I’d use the sauce on chicken thighs or wings. The pan looks super versatile, I could use it to braise in, or I could cook chicken breast in the sauce, shred it in the pan and have shreddded bbq chicken.

  81. We just moved into a new house (our retirement home) and I am looking forward to cooking many amazing meals and that pan would really help. Thank you.

  82. There are so many things I would cook in this All-Clad pot! Homemade spaghetti sauce, jam, apple butter, BBQ sauce, ketchup, noodles, rice, the list could go on forever. I would love to win this ?

  83. I would use the apple butter bbq sauce on grilled chicken breast, The pan i would use to braise chicken on a cold winter day

  84. Great recipe to use up some of the apple butter I made last fall. I love All Clad and would use the pan to make berry jams and roast some meats!

  85. I would love a pan like this for making sauces to slather on chicken thighs and then use the rest of the sauce to sauté some summer vegetables for a quick week day meal! I’d probably start with a bbq sauce like this to use up some of the apple butter I canned in the fall. What a lovely giveaway!

  86. Gorgeous pan!
    Definitely I’d use it to make my famous chicken soup.
    Most likely it’d never get put away. It’ll always be in use.
    Thank you for this opportunity 🙂

  87. I would use it for homemade chicken noodle soup. Endless option for barbecue sauce; it would be great for chicken wings for Memorial weekend.

  88. I’ve been itching to make some spicy peach mango butter or some such craziness and that pan looks like the perfect place to do it! That said your apple bbq sauce looks like a wings winner. Onomnomnomnom.

  89. Just got the grill out and a couple of jars of last year’s apple butter left, so this is the perfect Memorial Day post for me! Oh, and I would love the pot…

  90. Seems perfect for cooking some small Cornish hens and finishing with BBQ sauce (my husband’s favorite condiment)!

  91. I’d use it to make tomato sauce. My husband band 20 tomato plants this year so I’ll be making a ton of sauce to can and freeze.

  92. Nice! I have two d5 saute pans and an absolutely smitten. Would use this for mujadarra, as having a large surface for more crispy bits and the ability to control the heat really well would make this perfect for the job.

  93. I would try the sauce on pulled pork – I usually use ACV-based sauce, this sounds like a nice change up for folks who like a thicker sauce!

  94. Ooh, I love homemade barbecue sauce! I’d probably try a one pot dish and see how it does in the oven, or my favorite skillet taco or lasagna recipes, since I don’t have a pan big enough for it that also has a lid! It would be great for making Alfredo sauces too I bet! I’ve never used an All Clad pan before! ?

  95. I would make a grain dish with home grown veggies in it. Lucky you for being given several All Clad pieces!

  96. I see pork chops finished with the last jar of Italian Plum preserves in my pantry, with a nice side of grilled bok choy.


  97. What wouldn’t I cook in that pan!!! I’d probably start with meatballs and sauce and then move on to something baked. 🙂

  98. I would use the pot for all my canning recipes this summer. It’s so pretty it could just sit on the stove all day. I will use the bbq sauce on a pizza with potatoes and carmelized onions! Yum!

  99. I agree that the apple in the bbq sauce would be incredible with pork! I would put the pan to work boiling down a big batch of vanilla rhubarb sauce.

  100. This looks like the go to pan for almost anything I’d be inclined to cook. Right now some nice cream of asparagus soup sounds good

  101. That pan looks amazing I have been yearning for some all clad for a while! I’d use it for everything – and I’d use the apple butter bbq sauce in a brisket sandwich with some vinegar based slaw. Yum!

  102. I’d use it to make Indian spiced salmon that starts on the stove top and finished in the oven. Will definitely be trying your bbq sauce recipe in my hubbies smoked pork butt. YUM!

  103. Oooooh! This sounds like the perfect pan to give my cast iron a bit of a rest. Love, love, love my cast iron, but get concerned when using it for too many tomato based things. We don’t do much fried foods, so our cast iron just doesn’t get seasoned properly during normal use. This would be GREAT for “instead of” foods!

  104. I have my original wedding gift pans from 32 years ago…am still doing research. I love BBQ sauce on grilled pork chops.

  105. Looks like a great pot for making pasta sauces, with room to toss the pasta after it cooks. I love my All-Clad pots and pans, this one looks very versatile!

  106. Ooh, love recipes with gochujang, and that sounds so tasty along with the apple butter. Must try. That pan looks great from moving from stovetop to oven. Would absolutely use it for duck breasts, and for making various Persian khoreshes! (Peach khoresh time is coming up. Mm!)

  107. The apple butter BBQ sauce would be wonderful on a pork loin. The thought of the smell of the apple butter, vinegar and pork slow cooking and wafting through the house is heavenly.

    The pan would also be great for making sauces for pasta and a pan sauce for chicken or fish.

  108. This pan would be great for stock or jam making. Or perhaps a batch of Marisa’s fantastic pizza sauce??? 🙂

  109. I’d love to try making jam in this pan because of the low sides and wide base. Seems just about perfect.

  110. Is bathing in that beautiful sauce an option? No, really, I’d put it on almost everything, and, in fact, have some homemade apple butter that could go into a batch tonight!

  111. I would love to try this barbecue sauce recipe with my Maple Bourbon Apple Butter, and put it on slow cooker pulled pork.

  112. I’d make chicken picatta in that beautiful pan, and then slow cook a pork shoulder with that Delicious bbq sauce.

  113. It’s narrow minded of me but I would use that sauce on pork. Yum. I’m going to try and make it with apple sauce.

  114. Wouldn’t this be the perfect pot to reduce a no-pectin marmalade to the right thickness and texture? Or finish off some homemade ketchup to a rich consistency? Oh, wait! It has to be slow cooked Panang Curry.

  115. I used to make pretty much everything in my similar pan. Including caramel popcorn, which ended up being the end of that pan, thanks to the boyfriend. The All-clad one would be a great replacement (and no boyfriend allowed near it!).

  116. I would use the barbecue sauce for pork chops, putting it on before finishing them in the oven so that it would get nice and caramelized.

  117. With it’s sweet-hot flavors, Korean chili paste is the perfect base for barbecue sauce—what a great idea! I plan to try this recipe on seitan strips!

  118. The BBQ sauce sounds a bit sweet for us but I’d love to use the all-in-one pan for kale with poached eggs or my kids favorite meal – – Brick (eggs in a parsley bed with onions wrapped in an eggroll wrapper then fried in about 2″ of oil)

  119. The sauce sounds phenomenal and we would definitely use it on a smoked boston butt. The pan on the other hand would be pressed into service in a variety of ways in my kitchen. It would be an awesome opportunity to try out such a high quality piece!

  120. I’d probably use that for a lot of different things, but I would definitely do a batch of mattar tofu in it. It’s the perfect size for that.

  121. I would probably put the BBQ sauce on pork chops (my favorite grilled meat!!!) and use the pan for jellies and such. Send it to me!

  122. The barbecue sauce sounds lovely. I’d marinate tofu or tempeh and then grill or broil it. The all clad pan would be useful for lots of different kitchen tasks – except frying an egg!

  123. We raise Ossabaw pigs and the pork is wonderful! I would use this sauce to make pulled pork- one of our favorite meals 🙂

  124. I would make pasta sauce and throw the pasta into the pan to finish it with pasta water and make the dish come together! Such a beautiful pan!

  125. Looks like a super useful pan—and a delicious barbecue sauce! I’d try the sauce on ribs. Thanks for the opportunity to win!

  126. Looks like a super useful pan—and a delicious barbecue sauce! I’d try the sauce on ribs. Thanks for the opportunity to win!

  127. Yes I would make a chicken dish too—all slathered in the bbq sauce
    . During the canning season I could use it as a water bath pot

  128. I love this barbecue sauce recipe! I’d use it just for simple shredded crockpot chicken. We love to make a salad out of that.

  129. I’d use the pan for one pan dinners one week nights. I can see this being a favorite pan, for sure! Thanks for the giveaway!

  130. I would love to try the sauce on meatballs- stuff them in some naan with some red cabbage slaw. Perfect summer meal paired with an ice cold IPA.

  131. This would be perfect for cooking up my sugar free bacon balsamic bbq sauce. I love to make a double batch and freeze some.

  132. I’ve been really into all things shredded meat these days, so heck yes to the using your delicious barbecue sauce on some pulled pork–would make a nice change from my regular recipe!

  133. Gochugaru?!? That sounds intriguing, so maybe I would attempt a recipe with that. I’m always up for a new ingredient…

  134. This pan would solve a lot of problems in my kitchen. Lately I have been doing a lot of one-pot meals, and this pan would be brilliant for braises. Also, it would be awesome for risotto. Oooh, and curries.

  135. I would love to try your BBQ sauce on tofu that would be cooked in the fabulous looking All-Clad d5 . The All-clad pans do clean up well and that is half the battle

  136. My mom is teaching me how to cook some of her special meals. I would like to cook her chicken cordon bleu without cream. Just fabulous with an All-Clad pan and its tight fitting lid

  137. I like to make Thai curries — this looks like it would be the perfect size and style of pan for making a good curry.

  138. I would most DEFINITELY make paneer Chana masala in this pot, one of my favorite dishes everywhere, and of course I would use my recently acquired skill of making the paneer cheese from scratch! While I’m skilled at paneer, I’ve never been lucky enough to try and all-clad, the stuff of my dreams!

  139. I would make apple butter in it this fall. I am going to try this bbq sauce recipe and see what it tastes like it would go with. Thanks.

  140. This pan is perfect for Mediterranean chicken with olives, lemon and garlic. Put 6 bone-in chicken thighs skin-up in the pan, dribble with olive oil, and season with sea salt, chopped rosemary, fennel seeds and red pepper flakes. Nestle slices of a whole lemon and 6 halved cloves of garlic between the thighs. Roast uncovered at 375 degrees for 20-30 minutes until the chicken skin is well browned. Add a handful of pitted Kalamata olives and a cup of chicken stock. Cover and bake for 1 hour. Sprinkle with parsley, and serve over toast with a dry white wine.

  141. It’s getting to be summery outside and that means cooking on the grill! I’ve been wanting to make turkey burgers and your sauce would be a great addition!

  142. I love a 4 qt pan for so many things. I can see cooking chili or soup in this pan, or a nice small braise for two.

  143. So looking for a pan without a handle so I can go from stove to oven easier. This one would be a lot of fun to own!

  144. As a single veghead household, I would use this pan for risottos or soups. I love making soups and reducing them for flavor. I love the wider bottom for browning the veggies first. Myfirst meal would be a butternut squash soup. I would brown onion, garlic, carrots, celery, squash, granny smith apple, sweet potato and russet potato before adding the liquid. Season and cook everything and then blend with an immersion blender Yum!

  145. Two handles, manageable size … what wouldn’t I make in this pot? Perfect for reducing, can go in the oven: braises, jams, truly an everyday pot.

  146. A summer risotto would be lovely in this pot. The bigger base will be good for the evaporation. Maybe a corn and green chili risotto might need to be made in this pot.

  147. I love All Clad pots & pans! I m poking for a smaller pan to use for small batches. This sounds perfect. I. An’t wait to try the Apple Butter Bar-B- Que sauce. Thanks so much for the fantastic blog.

  148. Ohhhh, I love that pan! I would make a braised chicken for dinner or maybe get it super hot and make smashed burgers.

  149. I would use the pan top make some home fries. We have a bbq planned for this weekend, and adding some home fries to the mix would be a nice alternative to chips.

  150. I have been going through my old recipes lately and found a chicken, cream, pecans etc with vermouth. I used to make it quite often but haven’t made it in about 15 years so I would try that one again.

  151. I’m a big fan of All Clad – their steamer is one of the best cooking items I have ever bought. Love the idea of all in one – risotto would be in order here and some stews!

  152. That barbecue sauce sounds good! I would use it to make sure all my apple butter gets eaten. I always make a lot, but people are only excited about eating it in fall. This recipe makes apple butter sound amazing for a hot summer night.

  153. I’m intrigued by the double handles on this pan; it seems really easy to take it from stovetop to the oven. And I’d use that lovely BBQ sauce on burgers, since we’re just starting grilling season.

  154. That BBQ sauce sounds delicious! I’d definitely try it on chicken, but think it would work well for pulled pork as well.

  155. I’ve been making a ton of risottos lately with whatever veggies are fresh at the market — this pan would be perfect for that!

  156. Your sauce sounds so good! Love gochugaru. It will definitely make it’s way to some pulled pork at our house. I’d also make a beautiful Bibimbap in that pan, with a bottom layer of crisped rice. I know the All-Clad would handle it like a boss! Congrats on your new book. Another great one!

  157. With the guchang and apple butter, I think this would pair very well with a korean style dish-Korean bbq tofu with kimchi and rice.

  158. I’ve been looking for a pan like this (two short handles instead of one long one). I have an “everyday” pan but its bottom surface area leaves a bit to be desired. I bet this pan would be great for macaroni and cheese (and combine my husbands ideal mac and cheese – oven baked with crunchy breadcrumb topping and mine – a one-pot dish).

  159. The chicken and the sauce sounds delicious. I can think of so many things that I think the sauce would go beautifully with. I would love to use the pan for a herb risotto dish! Yum!

  160. I would use this pot to slowly cook and caramelize some carrots and squash, which I would then puree and add to spaghetti sauce for my Dad. (He’s an 80-something year old toddler, all veggies except potatoes have to be carefully hidden).

    He does love apple butter though, so he might like this sauce, minus the gochugaru

  161. Yum! The sauce sounds amazing. I think I’d jazz up some chicken breasts with it. I have a jar of apple butter in storage, I might have to try it! That pan size is pretty perfect for almost anything, but first I’d probably make a roast chicken in it.

  162. It’s hard to say what I’d cook in the pot because there is so many options. I have moved to a slow cooker for a lot of the items I need to simmer, but a good pasta sauce needs a pot like this. From cooking the onions, garlic and spices, to allowing the tomatoes to simmer and break. There are steps that need to be monitored unlike ina slow cooker. I’d like to see how it works with non-pressure canning, too.

  163. Apple butter anything is the bomb! Putting this recipe on my to-do list.

    My daughter’s lastest go-to dish is roasted lemon chicken with green beans or broccoli or kale, sometimes all 3. She browns the chicken then puts the veggies on, pours sauce over the top, adds lemon slices then bakes/roasts it all in the office. It’s sooo good. I love coming home to this on nights she decides to make dinner for the evening.

  164. I would cook EVERYTHING in this lovely pan & who doesn’t like applebutter BBQ sauce on chicken, pork chops & burgers!

  165. I’d cook one of my favorite chicken recipes for spicy chicken thighs. Until this recipe I didn’t like thighs! It’s so flavorful (spicy as in lots of flavor, not spicy as in peppery) and even tastes good cold the next day (doesn’t have that weird leftover chicken taste).

  166. All-Clad pans are great. I’d use it just like you did – to make a delicious barbecue sauce. And I think that sweet and sour sauce would be yummy on smoked pork ribs.

  167. I would use the pan to make my homemade macaroni and cheese, right from the cook top to the oven. My favorite has a bit of Gouda and Le Gruyere with roasted broccoli.

  168. I’ve recently become interested in learning how to braise meats and this pan seems like it would be ideal for that purpose. I LOVE All Clad cookware!

  169. That size and shape pan is perfect for dishes with multiple steps; saute vegetables, brown meat and finally cook pasta. Or it’s perfect for just the right amount of soup!

  170. I use my All Clad every single day! Couldn’t live without these amazing pans! Would use this pan to make a batch of orange rhubarb jam!

  171. I can’t wait to try this sauce on some pork in the slow cooker. I’ve never tried gochugaru, but it sounds yummy!

    • I would use this as my marmalade and jam pot. I just made your Strawberry Meyer Lemon Marmalade this weekend and want to try Three Citrus Marmalade next. I think this pot would be perfect!

  172. That sauce would get its first try on bbq’d chicken thighs. The pan would be lovely for Chicken Tarragon which sautes on the stove and finishes in the oven with a popover-like batter.

  173. Love All-Clad! I’d bet homemade teriyaki chicken would be great in this pan, because the sauce would come together so evenly! Your sauce sounds delicious too & I can’t wait to try one of your jam recipes! Was just introduced to your book today & excited to buy my own copy soon too!

  174. I would use it for everything. Literally. Risottos to chutneys to braising to finishing in the oven. As for the BBQ sauce, a version of it graces our BBQ every year so this is clearly a win, win!

  175. The pan would be great for chicken and rice! 🙂 The BBQ sauce maybe in bibimbap, since it has gochujang in it anyways. Although knowing our family, it’ll be altered to have more gochujang then apple butter.

  176. That pan would work great for Caramelized Black Pepper Chicken – plenty of room for reducing/caramelizing the sauce.

  177. Love to throw chicken and barbecue sauce in the crock pot for easy weekend eating! That pan looks like it would be super at cooking down berries for jam. Would love to win one!

  178. I’d cook a frittata in this pot. Sautée all the veggies, drop in the eggs, and then put it in the oven. Voilà, easy meal!

  179. I love All Clad! This pot looks perfect for making smaller batches of jams and butters. I’m definitely trying that bbq sauce as well.

  180. I love Indian curries and such. I would use this all the time to make chana masala or my current favorite, chickpea dumplings in curry tomato sauce. So, so good.

  181. I’d make my famous salted almond caramels in this – you need a large pot so it doesn’t boil over and a heavy metal bottom so it doesn’t scorch.

  182. This sauce would be a great way make a camping dish even better. Make it ahead of time and take it with you! Chicken over a low fire with this would be amazing! And some sweet potatoes on the side!

  183. How would I use this pan? Oh! Let me count the ways! I see sauteed shrimp or scallops; braised chicken; roasted lamb chops….need I go on!?

  184. What wouldn’t I cook in this? My first dish would be the shrimp alfredo I make for people I love. ?

  185. I would give this super cool pan to my mom as she is the biggest fan of all things All-Clad. We are attempting to cook more thoughtfully so first to try would be a slimmed down spaghetti sauce.

  186. I’ve been making a barbecue sauce from rhubarb, so why not apples. As for how to use it, pork loves fruit! Maybe pork fajitas?

  187. I think I would use this pan to try to invent a rhubarb BBQ sauce, possibly using roasted rhubarb! Thank you for the giveaway!

    • Hopefully this doesn’t count as a second entry – just realized I got so excited I didn’t follow the directions! I would probably make a small batch of our homemade marinara…we’re just getting the first hoop-house tomatoes from our local CSA and this would be the perfect pan to cook down all of those lovely juices.

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