While I’m a fan of many of the lower-than-AC-priced brands (esp Calphalon’s and Viking’s tri-ply pans I see at TJX stores), I’m also angered by the unjustifiably expensive “celebrity chef” brands that all seem to be significantly inferior in design, function, and build quality.
Oh, and put me in the “actually likes and appreciates” column for AC’s original-style handles. 
Do you use an underhand grip most or all of the time?
A-C used to justify that narrow, U-shaped cross section by claiming it encourages a proper underhand grip, with the fingertips in the groove. I never understood why they’d frustrate overhand- or switch-grippers by doing that. Maybe the idea was that the U shape stayed cooler, but hollow handles solved that one…
I hear you on celebrity chef stuff. In fact, I get suspicious whenever a well known chef mentions a specific brand of anything, like when in Les Halles Bourdain told the reader to go get a Wusthof chef knife. They certainly make some excellent knives, but why only Wusthof? If I can only find Henckels or Mercer will I still be ok?
Makes me put the chef on my “ignore” list and the cookware on my “I don’t think so” list. I hate logos on stuff, especially apparel, too. If you want me to be your billboard, pay me. 
For me (GenX), I didn’t buy nice pans until I was well into my 30s. I’ve always loved to cook, but in my 20s, I would gladly have skipped cooking to dine out with my friends - helped with not having today’s higher eating out costs too. I started my kitchen with mainly hand me downs from home or siblings. When those bit the dust, I was replacing them with stuff I wanted versus what was free or available. Investing in what feels like a lot of money into cookware just wasn’t a thought in my younger days. Now, if my niece and nephew are ready to break out on their own, they get to pick up some used but much better pans than I had at their age.
Not really. I think the design does well (for me) any way I grab it. The U-shape allows my fingers to wrap underneath regardless of whether my palm is along the edge in an underhand grip or across the top in an overhand grip. And I also appreciate the additional underside “finger tab” the AC-CC handles have.
That’s interesting, about their justification. My fingertips don’t extend into the groove, but leverage the handle edge to counter the pressure my palm is applying.
Or like Ramsay peddling Hexclad? 
The absolute worst I’ve used is David Burke’s cookware from a few years ago. Extremely low build quality, and uneven and inconsistent heating. Except for the handles on both the pans and the lids; those things would quickly heat up and scorch the sh!t out of you!
At some point I may pick up some of the copper core. But I have a lot of pots and pans and really no need for more.
I will consider it for wedding/housewarming gifts though. Along with Le Creuset stainless, which I think had better handles.
I have never tried Copper Core, but price-wise it is in line with used thick tinned copper. Knowing how thick, tinned copper performs and lasts, it would make a nice wedding present, too.
Copper Core is a welcome addition to those of us with induction stoves. I got a 12” skillet for less than $80 - a combo of the “seconds” sale (although mine just had packaging damage) and some coupon snagged from Reddit.
Great find.
Yes, CC is an option. And you certainly found a bargain. But…
How many consumers know that CC contains very little copper? Few.
Or, that there is significantly more aluminum than copper in the core of CC? Even fewer.
Or even, that D3, with it’s single layer of aluminum and lower price, performs better than CC? Almost none.
I don’t have an issues with AC even though I don’t have a single piece except for maybe a kettle I kept.
It was my 1st premium cookware and I had and I will say this…I’ve had a few ooopsies when I was young …a pan might have gotten warped due someone in the kitchen… Maybe even two pans. AC did replace both pans with zero issues. That was a looooong time ago though.
@Vecchiouomo Tim, what is your recommendation for a frying pan for eggs?
I use a cheap no name carbon steel crepe pan. A few drops of peanut oil, spreadin on a heated pan and pouring off any excess, works perfectly. I do them this way for over easy or for steamed eggs, also for breakfast tacos. I use butter for scrambled, actually folded and soft, or omelettes.
Thanks
They had a reputation for warping convex on strong burners. Not sure status now. Handles are $hit, of course.
Great concept, clad cookware with an highly conductive center but suboptimal execution and very high prices. They goaded others to fill the niche with better options. Informed buyers today are going with those options.
Amended…I have never found a bit of warpage to be that big a deal. Of course, there is the possibility I have never encountered significant warpage. Cooking on gas may make for less of an issue than electric coils would.
Mine never warped on coils. My Cuisinart multi-clad did, as did some first-generation Calphalon anodized aluminum. And I wasn’t one to crank up the heat.
I was in TJ Max recently, and what should appear to my eyes but a A-C pan (actually hundreds). The one I couldn’t resist was a 10" baseless one with a nonstick coating. Hard anodized bottom.
I snapped one up for the beach house. Then I noticed the handle-- it bore only faint resemblance to the inverted U-shape of years gone by.
The price was amazing–just $19. It isn’t any thicker than the $$$ Demeyere. It will be interesting to see the longevity.
