All Clad Stainless Steel 12-Inch Fry Pansuperus

Everyone needs a good 10inch fry pan. It is by far the work horse in the kitchen. At home I keep three 10" Stainless pans in my rack at all times.

I owned a set Emerilware to start (Wedding gift). Great starting out set but they lack the construction that makes a fine pan. This was my first new pan in my journey to upgrade all my cookware.

The All clad Frying pans tri-ply construction is like night and day over the single play sides of cheaper pans. You no longer have sauces and other foods burning on the pan sides when cooking with gas. I never had this problem on my electric range. It wasn't until I upgraded to a gas cook top that the sidewalls of the pans became an issue. The evenness of the heating on this pan is amazing. I have a Infrared Thermometer and I checked the temp variation across the pan and it was within 5 degrees across the bottom. You really notice this when reducing sauces as the bubble pattern at the bottom is evenly distributed over the whole... Read more

I was a bit concerned over all of the negative reviews of stainless steel cookware. Many people were saying that you can't cook eggs on a stainless pan or that they burn food and are defective, etc.

However, if you can follow simple directions you can cook anything on a stainless pan quite easily. It is important to use much lower heat than you would use on a non-stick pan. I just want to stress the fact that stainless steel pans are great for cooking. If I can cook scrambled eggs on a stainless pan anybody can.

This was my first time cooking on stainless steel. I'm a total convert. I will never cook with non-stick again, ever. There is no reason to get the teflon chemicals in your body. I don't know how much non-stick actually harms people but I'm not willing to take that gamble.

This is more of a review of stainless steel in general, but this pan is amazing. The craftsmanship is excellent. If I could afford it I would definitely buy All-clad for all... Read more

How many of us avoid frying or pan braising or poaching numerous portions of meat because we have to do it "Piecemeal" if we are using 10" - 12" skillet or pan?... I love my 14" all-clad..I can pan braise 4 flattened and breaded chicken breast, or 4 -5 pork chops or 5 pieces of french toast at one time and be done with it...I can finally make chicken fried steak for four people at once without concern that the oil I'm using will be darkened by the time I get to the later pieces. The fry pan's all metal constuction also allows you to brown meat in the pan and transfer to the oven ...If there is any drawback at all, I would have to say I miss a lid. I finally went out and bought a universal cover that simply lays over the top of the pan when frying. THis particular arrangement does not work well however if you are trying to slow cook some item in the skillet and want to retain the liquid...Most true chefs likely prefer to use a large griddle to do some of the things I like to do in... Read more