If you are a serious cook who wants serious quality cookware, then All Clad is a great option. If you are not 100 percent familiar with All Clad, here is a brief description of what you can expect from them...All of their lines have a full aluminum core (which provides excellent heat retention and distribution) and stainless steel interiors (which offer an easy to use, non reactive cooking surface). It is the best of both worlds combined in one piece of cookware. The difference between the various lines of All Clad is simply the exterior surface...stainless steel (obviously their Stainless line), anodized aluminum (the LTD line), Copper (Copper Chef line), Stainless with an added layer of copper in the core (Copper Core), and brushed aluminum (the MC2 or "Master Chef 2" line). They are all, in my opinion, excellent cookware, but each one has its advantages and disadvantages. The advantages of the Master Chef 2 line, which this saucepan hails from are:
1)The brushed aluminum exterior gives it added thickness and heft. In my opinion, this provides better cooking qualities than most of the other AC lines (except for the LTD which is even slightly thicker). While all lines of AC perform beautifully, I feel MC2 has slightly better heat retention and distribution. I enjoy the cooking experience a little more with MC2 than I do with the stainless line.
2)It costs less. I think we all agree that's an advantage!
However the main disadvantage of the MC2 line, in my opinion, is strictly cosmetic. Straight out of the box, the saucepan will look beautiful, but over time, it's exterior will undergo intense marring. It doesn't matter how much you baby your cookware, these pans scratch horribly and discolor very easily. I don't care what anyone says...I have tried every trick in the book to rid my MC2 of their ugly discolorations, and nothing works. And as far as scratches go, once they're there, they are there for good. If looks are a big issue with you and/or you keep your pots and pans on display in your kitchen, bear in mind that these pans take quite a beating. These just will not have the striking beauty of the stainless or copper core line.
As far as this particular saucepan, it's definitely a winner. With the thick aluminum core and exterior, you will definitely enjoy the performance that this pan will offer you. Your sauces won't scorch as easily as lower quality pans and you will find you will have much more control over your cooking with a pan like this. It is certainly a joy to cook in it, as is all of All Clad cookware. And the accompanying stainless steel lid is durable and tight-fitting, everything a lid should be. Do bear in mind that this saucepan is not like a typical two quart saucepan. Most 2 quart pans are wide and short. This pan is tall and narrow. (It doesn't even measure 6 inches across and is smaller in girth than my 1 and a half quart saucepan). The advantage to that is you will get less splatter and less evaporation with a pan of this shape, but to me, the narrow girth of this pan is a distinct disadvantage. I cook on Thermador burners which are very wide. The flame on my burners completely devour this pan and I have to use a medium to medium low heat setting at the most or the flame will lop up the sides of my pan. If you have pro appliances with wide burners, then this will be an issue for you. You will either have to use a low flame or invest in a simmer plate. This fact, along with the exterior marring, is what made this pan lose a star for me. However, if I were to rate this pan solely on performance, then it would earn five stars all the way! Even with the drawbacks, I'm still a very proud owner!
Click Here to see more reviews about:
All-Clad MC2 Covered Sauce PansProduct Description: 
Get 29% OFF
Want to buy All-Clad MC2 Covered Sauce Pans at other amazon sites? Click the corresponding icon below:
I am not a big baker but I thought I would start with these pans. So far, they have worked great. The batter does not leak our, the cakes do not stick, and they come right out of the pan when you open them up.
