All-Clad Corded vs Chefman Cordless Side-by-Side Comparison

The All-Clad’s strong motor pulverized carrots and pumpkins easily, but it fell short in handling leafy veggies. After 30 seconds of blending time, several chunks of celery remained quite intact because they got lodged in the blade guard’s holes. The blender somehow couldn't draw them toward the blades. Ultimately, the soup failed to reach the perfect texture. At this price point, we expected a restaurant-quality soup rather than this grainy one.

The Chefman managed to create a serving of hot soup in 30 seconds. The soup wasn’t puréed to perfection since there was still a considerable amount of food flakes left behind, but for the most part, we were pleased with its smoothness. If you prefer your purée to be smoother, blend longer. (Or consider other models like the Vitamix 5-speed, the Braun MultiQuick-5, and the KitchenAid cordless hand blender.)

In this test, the All-Clad 10942212300 blended the thick mixture without struggle. It completed its task in about one minute, which was much faster than average. All the frozen fruits were broken down into the finest of bits. There were a smattering of kale flakes in the final smoothie, but that didn’t affect our taste buds.

At the highest speed setting, our Chefman broke down all the ingredients quite easily — better and faster, in fact, than we expected from a blender in this segment. The test smoothie came out with a satisfying texture, combining smooth, pulverized fruits with the green of kale for a nice, chilled mouthfeel.

For this test, we tried to whisk together three egg yolks and 240ml oil using the blending wand. To avoid broken mayonnaise, we ran mostly at medium speeds and only sped up once the oil started emulsifying. Each blender is put through the same testing procedure. However, this was the only hand blender that couldn’t reach the emulsion stage. After about 2 minutes of operating, all we got was a jumbled mixture that looked more like broken eggs than an emulsion.

Technically, it’s hard to conclude whether or not the All-Clad can make mayonnaise in the real kitchen since there are many external factors that prevent the emulsion from forming. This also means that the emulsifying capability of this blender is still an open question.

Emulsifying with the blending shaft, this Chefman cordless blender passed the mayonnaise test within a minute and a half, which was slightly faster than average. The final mayonnaise looked smooth and was well emulsified, sharing a similar texture with those produced by a whisk attachment, such as the Cuisinart’s.

Considering how evenly and easily it blended frozen fruits, we weren’t surprised that the All-Clad had no trouble pulverizing raw nuts. After the mixture reached our preferred consistency, we extracted the liquid using a nut milk bag. The pulp was finely ground, so the final drink looked creamy and very milk-like. It tasted rich and almondy, exactly as it should. The whole procedure lasted one minute, which was 50 seconds faster than the worst one, the Chefman 6-in-1.

The Chefman cordless device may not be a bad option when you’re making nut milk. Just make sure to use a blending beaker with sufficient capacity. 

Our drink was creamy and packed with characteristic almond flavor so we think you will love it as much as we do. During our test, the blender did, unfortunately, suction itself to the beaker's bottom, causing the mixture to splatter every time we moved the blending wand. However, this wasn’t only about the suction — things would work better if we used a larger beaker.

Any whipping task will likely exceed your All-Clad’s capability, but that’s mainly because it doesn't include a whisk attachment. We haven’t tried a single hand blender that could whip egg whites using just the blending wand. More often than not, the whites never even reach the soft-peak stage. In the end, we were left with a cloudy liquid composed of two separate layers of bubble film and eggy water.

This machine’s blending shaft was unable to beat the eggs, but it shares this shortcoming with most blending shafts. If you want your machine to properly whip the eggs, we recommend choosing one that comes with a whisk attachment, such as the KOIOS 4-in-1. A whisk’s many thin wires will uncurl the protein strands of the egg whites and incorporate air into them. That way, stiff eggy peaks are able to form and stay stable.