Gordon Ramsay by Royal Doulton Stainless Frying Pan

As a professional chef, I was looking to update my cookware. I have had a set of Calphalon hard anodized that have been great, but nonetheless I wanted to upgrade. I was debating between All-Clad, Demeyere, and Royal Doulton. I have a new 12 inch All-Clad Stainless pan, so I bought one of the Royal Doulton 12" stainless to put it up against it.

First the overall impressions. The AC (All-Clad) was a fair amount lighter than the RD (Royal Doulton) pan. Both are tri-ply throughout with aluminum between the steel. From a design standpoint, I prefer the angled sides of the RD as opposed to the sloped sides seen in most other pans. The RD pans also were much shinier than the AC pan was. As far as size, the AC pan was a tad roomier. I assume this is due to RD's original measurements being in metric form. The handle of the RD pan was preferable to the AC's. From what I've heard, this is a fairly common complaint with All-Clad, albeit the only consistent one I've heard.

Now for performance. Both pans placed under a medium flame heated to searing heat within about 1 to 1 1/2 minutes. The RD was a tad hotter, but not enough at that point to make a difference. Where there was a difference was in carmelization and fond development. The RD gave a much nicer color to the chicken than the AC, and the fond output was a bit higher with better color. After deglazing, the AC did clean up slightly better than the RD did with soap and water. After cleaning again with Barkeepers Friend, both pans had their orriginal luster, save for some slight marking on the bottom of the RD pan from the flames.

Overall I found the RD to be of just as good quality as the AC, and for a bit less in price. The RD pans are made in China whereas the AC pans are made in the USA. So depending on where you stand with that in mind will decide for you.

Loved the quality of the finish, the weight of the cookware and the easy cleanup. It's great for roasting seeds and nuts and cooking everything I throw at it. Sadly, I have an electric stove and this pan does not sit level on the level burner without tipping toward the handle. ugggg..It's so frustrating. I have to prop something under the pan while I'm heating.

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This is very good pan for daily use. The most I liked about this is that it heats up very fast, and great for searing the steak, chickens and fish. With stainless steel handle and body, you can put in the oven without worrying about damaging it.

As with any stainless steel, clean up is usually a breeze. However, sometimes it leaves white marker on the bottom. But with few rub of Bar Keepers Friend® Cleanser & Polish: 12 OZ cleaner, it is as good as new. Good clean up also make food difficult to stick. The best way to make it non stick is to heat up the pan well first, and spray a little oil with Misto M100S Gourmet Brushed Aluminum Olive Oil Sprayer or Pam, and then start cooking.

I use this daily, not only for searing the food, but also for stir fry, making pancake, scrabbled eggs, and everything else. It's un-destructible with its solid build.

The only thing I don't like about it is it's lip. When you pour things out, the juice tend to drip to the side. Wiping with paper towel will remedy it.

Overall, I like this a lot. It's a good value that last forever. I will never go back to Teflon non-stick pan again.

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We bout a few items from the Gordon Ramsay line and this is the workhorse pan we use the most.It gets hot 10 times faster than our old no-name collection ever did.Just that alone takes a couple times to get comfortable with when you've been using something else for so long.We sear our steaks and finish them in the oven and they turn out awesome!!It's a lot for a pan, but if it's the only fry pan you'll need for the next 40 years, it's well worth it!!

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yes i bought this fry pan with to much expectations since it sticks no matter what i cook. it does clen up but you always need to let it cool prior to cleaning so it want ruin the pan. you be the judge sticks and leaves a unsightly white stain.

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