All-Clad Stainless 10-Inch Fry Pan

This is probably the best fry pan available. You might want a nonstick pan in addition for cooking things that need a nonstick surface such as omlettes, etc. This pan is good for cooking everything that does not require the nonstick surface such as sautés, meat and fish, etc.

The stainless steel shell with aluminium inner core is a great design in that it evenly distributes the heat to all areas of the pan, including the sides. Some cheaper pans only have a heat conducting layer on the bottom of the pan, not on the sides.

I like everything about this pan. It's beautifully made, looks great and performs wonderfully-form follows function. It's the perfect size unless you routinely cook for a large family. I debated getting the 12" version of this pan at first, but when I took a look at the 10" I realized it will be fine for 99% of my cooking.

I admire good manufacturing of quality products. This pan is true quality through and throughout and should last you a long long time.

After going with a non-stick version and having problems with that (not knowing the best way to use it), I exchanged it for the stainless version.This was a great decision.First, it showed me that All Clad does stick by its lifetime warranty.Second, because I learned that I don't need non-stick for everything and I found out the best way to use this type of cookware.

The 10-inch size is great for most everything.Every once in a while I could use a 12-inch version for more volume but not often.I use this guy for eggs, meat, stir fry and more.The pan heats really evenly and feels great in my hand.The handle does a great job of dispersing heat and staying cool, too.And, though it doesn't come with a lid, the large lid from the stock pot fits it well.

When things do stick, I don't worry about attacking it and scratching off the surface.I can use a scraper, sponge, or scouring pad without any problems.And it is safe in the dishwasher although I recommend handwashing as much as possible.

Some cooking tips I learned with this type of pan:Use a lower heat, not because you have to (like with non-stick), but because it heats so evenly, you often don't need that higher temperature.Also when you throw something in, whether you are using butter, oil, a spray, or nothing, let it sit and cook a bit before you try to move it around.Hamburger, for example, will adhere to the pan at first and if you try stirring it up right away, small pieces will be stuck and are more likely to burn.Rather, wait until it has a minute or two to cook on that side.The parts that adhere will cook, separate and lift away from the pan so you can stir it easier.And when you are done, if there is any food stuck to the pan, put some water in it and let it boil for a few minutes.This will help lift it off and make cleaning easier.

Again, a great pan, a great brand, and definitely worth the money since it will last you a lifetime with the warranty they give you.

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I am a careless and brutal cook and destroy cookware all the time. I can't use nonstick because I'll ruin pans by leaving them on max heat and forgetting about them. So this one was worth the high price because I've had it for almost two years now and it's still good as new. Handwashing seems to leave a little discoloration after heavy use so every so often I pop it in the dishwasher for a gentle scrub (though that's not recommended, you can still do it).

This pan cooks so quickly and evenly that it's hard to mess up. Foods brown nicely but don't burn. The handle is sturdy and never gets too hot.

I often use this this in place of a wok, but it's really too shallow for that and has a bit of a spatter and spillage problem if you try to rapidly stir-fry. I wish it came with a lid. Also, I have not been able to cook eggs in it they stick to the bottom like glue no matter how much butter I use. But a good soak and a couple minutes of elbow grease cleans that right up.

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I have this and several other all-clad stainless pans.For anyone looking to purchase a stainless pan and move away from teflon coated or lower quality cookware, all-clad stainless is a must.They are expensive, but well worth the cost.

Please note, there is a learning curve that comes with owning these type of products.If you're used to cooking with lower quality cookware like farberware or anything else you buy at Wal*Mart, you'll find yourself burning almost everything when you start using these pans.Because of the high-quality design and aluminum core, I've found that I needed to lower the temperature drastically to achieve the same results with the lesser pans.I'm still learning how to cook eggs without burning the bottom, but fortunately, with a short soaking in soapy water, the pans clean right up.Great for cooking crepes, sautes, meats, etc.With the all metal construction, they'll move easily to the oven as well.Read the literature that comes with the pans for tips on cooking with all-clad stainless.

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I bought this pan and love it. It has the perfect slope to flip food. As far as the handle goes...well, that's another story. All-Clad quality is top notch but they fall short on the handle design. The handle does stay unbelievably cool, but it's dam uncomfortable. I compensated for it being so narrow by purchasing a suede handle cover. I still rate it a five though.

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