All-Clad Corded vs. Hamilton Beach 2-Speed 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.

In this test, the Hamilton Beach produced an acceptably smooth puree, but the outcome wasn’t any better than those produced by other immersion blenders we’ve found for under $40. It was blended evenly but we still noticed a lot of tiny veggie chunks left behind after straining.

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.

Of all the blenders we tested, this Hamilton Beach took the longest to complete this task. It was such a poor performer that had a very hard time processing frozen fruits and couldn’t entirely liquefy kale. In the end, we were left behind with a lumpy icy drink and worse still, a bunch of large noticeable fibrous pieces remained unprocessed.

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.

Making mayonnaise with this blender’s whisk attachment was a total failure. Even when we added the oil very slowly to the yolks, there was no way that the blender could form a proper emulsion. Instead of a smooth spread, we ended up with a watery mess. As such, we awarded it no points for this test.

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.

Using this Hamilton Beach to make nut milk may not be such a good idea: In our test, it left us with a coarse grind and couldn’t pull all the ingredients into its blades without our intervention. That’s why we had to constantly stir with the blending wand to ensure everything was incorporated. This also meant that, due to the machine’s poor head suction, we would end up getting splattered with smoothie every single time our hand moved. 

At certain points, the almonds somehow even got stuck in the blade guard’s holes, requiring us to stop and dislodge them. This remains the most frustrating blending experience that we’ve ever had.  

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.

Surprisingly, this blender’s whisk attachment did a good job of stiffening the egg white. When beating, it provided enough force to stretch out the egg’s proteins which then bonded with each other and formed a stable network around the tiny air bubbles created through the beating action.

However, strengthening that network for a good stiff peak can be a lengthy process. The Hamilton Beach took more than one minute - compared with others, that's longer than the average. Having to spend a few more minutes blending is no big deal, but the prolonged operation will cause the motor to overheat, thus impairing its durability and your cooking enjoyment.