- Model #: FP3SS
- Material: Stainless Steel
- Stackable
- Hand wash
- Height: ¾"
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Showing posts with label band skillet. Show all posts
Showing posts with label band skillet. Show all posts
Service Ideas Thermo-Plate Replacement S/S Fish Insert
All-Clad Brushed Stainless D5 11-Inch French Skillet with Domed Lid
I use this pan primarily to sear steaks on the stove top, then finish them in the oven or the broiler. Unlike cast iron, it can handle acidic ingredients without affecting the flavor, and it can go in the dishwasher when you don't feel like hand washing your dirty pans. The D5 version seems to have better heat retention than the standard All Clad stainless, this makes it great for browning and putting a nice "crisp" golden brown crust on food.Tip: if stains remain after running the pan through the dishwasher, a little barkeeper's friend censer will clean them up nice.
Also: If your food sticks, try heating the pan on medium until a drop of water will roll around the bottom without evaporating. (this may take a while depending on your stove) Once it's hot enough, add grapeseed or canola oil, allow the oil to coat the entire bottom of the pan, then add food.
Did I mention it's made in the USA?
clean up is easier.
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Emeril by All-Clad E871SC64 Hard Anodized Nonstick Scratch Resistant 12-Piece Cookware Set, Black
Emeril by All-Clad E871SC64 Hard Anodized Nonstick Scratch Resistant 12-Piece Cookware Set, Black This is an affordable general purpose cookware set. It is durable (like cast iron but not heavy) and should last you a lifetime. Easy clean and maintenance with great heat retention (energy savings). It will provide the optimum surface regardless of what you are cooking, steaks, eggs or cheese souffle.Oven safe up to 450 degrees,the nonstick qualities are not only on the cooking surface but on the exterior to prevent spills and overruns from making the exterior look terrible or impossible to clean over the years. They are dishwasher safe and that is hard to find in a nonstick coating.The cookware could be used without hesitation in a commercial enviroment like a restaurant.This is professional grade but made for use in a home enviroment.
It is my habit to read reviews submitted by amazon customers because I have found them to be so informative. The current set of cookware we were using we received as a wedding gift 20 years ago. So it had more than served our family well. I was so tempted to purchase the nonstick sets I saw in every store I visited until I read the amazon customer reviews of the products. Those same reviews pointed me in the direction of the Emeril All-Clad set. What beautiful cookware. The price was only $50 more dollars than the other sets with fewer peices.The glass tops keep my husband from openning every pot on the stove to see what is cooking. Cooking and clean up are a breeze. Twenty years from now we will probably still be enjoying this wonderful cookware.great cooking with a great name and a great price.fantastic product,food taste even better now.don't buy anything elsebefore looking at this productBought 2 sets as a gift for my daughters and they love it!The ease of cooking and cleaning are priceless!Its WORTH it every penny! The shipped was so FAST! The Cookware from Emeril has been the amazing cooking experience ever!
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Cuisinart Chef's Classic Nonstick Hard-Anodized Saucepan with Cover
This is absolutey an awesome pan, and when you factor the price, its a steal. The Quantanium nonstick coating allows you to saute, with no worries about sticking, or scorching. If you want to finish off a dish in the broiler or oven,itsoven safe up to 500 degrees. The riveted stay-cool steel handle allows you to handle the pot while cooking without a potholder, wich is nice if you like to make quick sauces or gravies and pour it right onto food on the plate, also never worry about the handle getting lose. And also while cooking you dont have to open the pot to monitor food, and lose steam or heat due to the break-resistant tempered glass lid. Perfect Perfect Perfect pot.
I purchased both the Cuisinart Hard-Anodized 1-1/2 quart and 2 quart saucepans and am very impressed with the build quality, performance, styling, looks, and value.I have used both several times and find that they distribute heat evenly and work very well on low to medium electric stove burner settings. Clean-up is a snap; hot soapy water makes these saucepans look like they came right from the box.The handles do not get too hot and the non-stick interior shows no sign of deterioration. The glass lids -nice feature -fit just right, however, their handles do get hot so a hotpad is a must.
These saucepans are not as thick or heavy as their Calphalon counterparts but perform just a well and cost less. I think that Cuisinart's non-stick surface is superior to Calphalon's. Overall, I am extremely happy with my purchase.
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Loved in the beginning. Noticed scratching around rim after 6months-1yr. Heats fasts. Looks good. Light weight (not good). Flaking & major scratching inside after 2yrs.
Read Best Reviews of Cuisinart Chef's Classic Nonstick Hard-Anodized Saucepan with Cover Here
I have been slowly building a Cuisinart collection. I am extremely pleased with the value and performance of these pans. I have had the 2qt saucepan for over a year now and it sees frequent use. Great to make home made gravy, sauces, soup, leftovers, or to heat some veggies. I use this pan occaisionally for making rice as well.The pan heats quickly and evenly, the handle stays cool enough to handle, and the non-stick surface holds up well. I stick to wood and nylon utensils as any non stick surface can be damaged by aggressive metal utensils.
If your looking for a non stick sauce pan buy this one. You'll love the performance and the look. Nice see through lid to watch your veggies too. If used on a long simmer with lid, the lid will get a little hot so keep a pot holder nearby to lift it. Cuisinart makes some great cookware.
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This sturdy pan is great for heating up soups and I also use it to stir fry veggies. The nonstick coating works well and I haven't seen any scratches yet. Heats up quickly and evenly. Just make sure you use wood or nylon utensils and keep it medium heat or lower.Save 50% Off
WearEver Urban Edge Nonstick Cast Stainless Steel Handle Dishwasher Safe Fry Pan / Saute Pan Cookwa
I did buy the 12 inch and also this pan for my husband. He loves them and they cost a third of what I had bought for him in the past. These pans are excellent and are definitly not stick. Would buy again.
Scanpan CTX Sauté Pan with Lid
Bought this pan for my girlfriend for Christmas to replace an older Calphalon that was starting to chip.We use this pan almost daily and after 6 months, there are zero signs of wear.We do take care of it by not putting in dishwasher, not using metal utensils, letting the pan cool completely before washing, etc.I'm sure that metal utensils would be fine, but I don't see the point in risking it if you don't have to.I wish these weren't so expensive, because I want a whole set now!I see this pan lasting many, many years so I'll probably get that whole set eventually, adding a new pan a year.
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This pan is excellent. I have cooked several items in the pan and it does not stick. The food cooks evenly and food cleans very easily from the pan. I am sure that I will be purchasing more of this product. I love the fact that it can be used on stove top or in the oven.Read Best Reviews of Scanpan CTX Sauté Pan with Lid Here
I have had this pan for 6 months & use it nearly everyday.I chose it to get away from traditional non-stick pans & have owned the likes of calphalon, kitchen aid, le crueset brand (to name a few) non-stick pans.I treatall my non-stick pans including the Scan Pan the same:I never use metal utensils, put them in the dishwasher, or scald them.I use oil/butter to be certain not to scald the pan.If you are not willing to treat you pan this way, then non-stick is simply not the choice for you.I love the Scan Pan--the surface is exceptional & heats evenly on the stove top or in the oven.I like it so much I could an 8 inch for eggs.
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I've only used this pan a few times, but I noticed the difference immediately.
Unfortunately, I'm cooking on a glass-top electric but I noticed right away
that the pan had no hot-spots.It remains to be seen how long the non-stick
surface will perform and if the pan will warp.Stay tuned, but initially, I'm
really impressed.
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Hamilton Beach 94302 Signature 10 Inch Skillet, Stainless Steel
We decided to switch from non-stick cookware to stainless steel because we didn't like using toxic non-stick coating. Additionally, our child was diagnosed with gluten sensitivities and stainless cookware is easier to clean (scratches in coating on other cookware can hide food particles). If you are not accustomed to using stainless cookware, you need to do some research! For starters, ONLY use medium to medium-high heat (never high heat). On my glass top stovetop, my gauge reads 1 through 10, and I typically use 4, 5, or 6 when cooking with stainless.* This pan heats evenly and food cooks fast.
* Easy to elean.
* The glass lid from Hamilton Beach's 5-qt. Stainless Steel Dutch Oven fits this pan perfectly (I bought them together in a store).
* I always use metal utensils with my stainless pots & pans. No scratches.
* Bottom of this pan reads dishwasher, gas, and electric safe.
* Made for Hamilton Beach by Kitchen Collection. Made in China.
* I love the flared edge (curved) so I can pour a meal out onto plates or serving dish easily.
* Comfortable handle doesn't get hot.
Not worth it -cheap and light weight
Not worth it -cheap and light weight
Not worth it -cheap and light weight
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Next Day Gourmet Quantum II Fry Pan 10" diameter
This pan arrived perfectly packed, in perfect condition and on time.It looked wonderful and I gave it as a gift.I will definitely order from you again if I need anything from your site.
Admetior 28cm Stainless Steel Skillet with removeable digital thermometer
I just received the smaller, 20cm version of this skillet as a gift and am delighted with it.Before, I was always burning butter, omelets, pancackes because the skillet would continue to warm up after I started cooking on my electric stove (yes, I always turn down the temp a little after I start cooking).It was just too hard to tell how hot the skillet was until the food started burning.No problem with this guy you can watch the skillet temperature rise and fall as you warm it up, add ingredients, or simmer.I'm ordering the 28cm version tonight.The electronics use a standard AAA battery in the handle.The battery is easy to replace.I was a little worried about how heat might damage the battery, but found that as long as you put the skillet on a burner that's sized for the skillet (or smaller), the handle stays reasonably cool.Heat spreads very evenly across the bottom.
Pros: Very simple to use.Easy to remove the temperature module for washing, dishwasher safe, the display has large, easy to read numbers, the temperature sensor responds very quickly to changes in skillet temperature, the display tells you the ideal temperature for 11 common foods, an alarm will beep if the temperature gets too hot for what you're cooking, and the walls of the skillet are nice and high, and the skillet (remember, I have the 20cm version), while sturdy, is not too heavy.Clear instructions, although you hardly need them for basic operation. Lastly, because food isn't over-cooked, the skillet is easier to clean.
Cons: It would be nice to disable the over-temperature beeper if you know you will be watching the food cook.There was a clear piece of protective shipping plastic I didn't notice on the underside of the handle when I cooked the first time.It shriveled, but didn't burn or stick to the skillet or cause any damage, so just make sure you remove it when you unpack your skillet.
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Swiss Diamond 10.25 inch Cast-Aluminum Nonstick Breakfast Pan
This pan is the best I have ever owned. We have an induction top, and this suits it perfectly. I have since purchased two others in different sizes ( one for my daughter who has a noninduction range), and she has similar results to mine. You feel like a gourmet chef because the pan does all the work. No matter what one cooks the finished product always meets highest expectations. I would recommend this brand to everyone.Save 18% Off
Replacement Lid Knobs for Revere Ware Lids (two knobs)
The replacement Revere Ware knob worked flawlessly. The pot will now be usable by my heirs for another 30 years, unless the Lord returns first.
The knob broke after only a couple of weeks and very little use.Not up to Revere standards at all.
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My wife was sick and tired of one of our Revere Ware lids having a tiny nub of a handle since the old one shattered years ago.
These replacements fit perfectly, and now the lids look good as new.
Happy wife == happy me!
Read Best Reviews of Replacement Lid Knobs for Revere Ware Lids (two knobs) Here
These knobs are not made by Revere but are nearly identical to those originally provided.Finish is smooth and shiny, with no mold lines.For our lids, the threaded brass insert was recessed too far to fully mate with the short stud on the lid.A few minutes in my husband's lathe to trim 0.080 from the outer bakelite portion of the knob allowed it to screw on perfectly and still give enough of the knob to remove the lid without burning my fingers.This modification could be done with sandpaper or a file, but the lathe was quicker.I would have given this product 5 stars had the knob not required this adjustment.Want Replacement Lid Knobs for Revere Ware Lids (two knobs) Discount?
nice, substantial replacement lid for a pot that I love and would have been disappointed to be unable to use.
Ceramic Marble Coated Cast Aluminium Non Stick Square Grill Pan Skillet 28cm(11 inches)
I love these pans. very easy to clean and nothing stick to them. this one in great for grilling steak, chicken or a sandwich.
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De Buyer Mineral Steel Grill Pans
I have the de Buyer carbon steel pan as well as the heavier mineral pan which is slower to season than the carbon steel pan.You have to effectively season (black patina) the surface in order to achieve stronger grill marks.The grill lines seem a little wide; depending on the weight of the food, the grill marks can be narrow or wide.Heavier foods will bear wider grill marks.I prefer the healthier 99% iron surface of the mineral pans.You have to use it frequently in order to prevent rust and maintain a nonstick black patina.
Calphalon CS Nonstick 8-Inch Omelet Pan
I abslolutely LOVE this pan!Not only is it totally non-stick it's the perfect size for every day use.Also, unlike other DARK interior pans that never feel quite clean this one gets sqeaky clean with no effort at all.While it's true that these particular pans aren't utensil safe, that's a very minor issue.After discovering how wonderful this was I also order the larger 10" covered pan.
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If you love to cook and want one of the best brands out there in non-stick. This is your pan!
Read Best Reviews of Calphalon CS Nonstick 8-Inch Omelet Pan Here
While I'm still working on my flipping skills, this pan has been great for omelettes.It doesn't stick and is very easy to clean.Want Calphalon CS Nonstick 8-Inch Omelet Pan Discount?
was a little skeptical but bought it anyway and it's turned out to be a really nice pan.does what it says on the tin:makes nice evenly cooked omlettes, cleans up super easy.Save 53% Off
Swiss Diamond Accessory Square Cover for 11-Inch Grill, Casserole, or Square Saute Pan
I needed a square cover for a frying pan that I purchased from QVC and couldn't find one anywhere....this one works and fits just fine!
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We really like having a square lid.It was difficult finding a square glass one so this is used quite often.Thank youI have an 11 inch grill pan that I would like to, at times, cover.Thought this would be great.It almost covers the pan.The handle isn't tight to the glass so extra caution is necessary, but overall it's fine for my purposes.This is a wonderful heavy weight lid for the Swiss Diamond 11 inch grill pan.Easy clean up, and does vapor cooking too!Has a moveable top to release any pressure highly recommend!
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WearEver A827SC64 Cook and Strain Nonstick Stainless Steel Handle Red Metallic Exterior 12-Piece Co
I have owned this Red cookware set for about two years now (before finding it on amazon.com)and i have to say that it is the best set i own.I love the color, i love that it is NON STICK(no matter what you cook, it does not stick on the pot), i like the fact that i can pour out water from the sides if the pot like a kettle.It is easy to wash and it does everything it was designed to do.Trust me,when you buy this cookware set,you'll love it as much as i do.
Cook, baby cook!Cook up a storm. Make your favorite tasty dishes.They'll last forever, are easy to handle, nice design, good color for our decor.
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Precise Heat 3-1/2-Quart Surgical Stainless-Steel Oil Core Skillet
Ordered this pan for my wife for Valentines day 2010, which in itself made me a little apprehensive after the birthday vacuum fiasco many years back.Seems women don't always appreciate getting tools on special occasions. Who knew ?
Arrival: Double boxed and well protected, the wife carefully opened the containers. Enclosed was a beautiful pan wrapped in a protective plastic bag and dripping in oil. Oh-Oh, recalling a few closing reviews about leakers.
Not to worry, the instructions mention washing in hot, soapy water to remove oil residues from the manufacturing process. OK then..still, why make such a beautiful product and not take the time to clean it a bit ?
Anyway, we cleaned it and re-arranged cupboards to give it a safe place from dings. Put it away until today when we pulled it down to cook a few hamburgers.
Some of the write ups mentioned a lack of heat control accuracy as well as extended time to heat so I instrumented the new pan by inserting a digital thermometer probe through the lid vent and set a digital kitchen timer to count up.
Pan on. Temp rise was pleasingly quick about 11 minutes from room temp to 350 F. The pan kept going...and going...at 405 F ( remember, it's set to 350) oil begins leaking out of the top rim and the handles where expansion vents are located. I chicken out and turn dial to 250.Now 13 minutessince pan on temp is 425 F and still climbing. I turn the dial to off , power light stays on. Oil continues to leak. I continue to wipe.It continues to heat. Finally it begins to smoke. Temp now 441 F. Pulled the plug and used the stove to cook our burgers.
A beautiful pan ruined by poor manufacturing quality control, a real shame on them. I won't be trying anything from Precise Heat again until I've heard they got their act together.
Needless to say, this is going back. I ordered thru Amazon rather than one of the less expensive on-line stores just in case this happened, it turns out now to have been a wise choice. Amazon makes returns easy and covers the return shipping too.
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What I was most impressed with was the overall quality of the product.. made like a tank will probably last forever.There are other issues.When you cook with my pan all your cooking oil goes over to one side.. not sure if it's the feet or the pan surface itself that's not level. I just move stuff around a bit to make sure everything gets coated with cooking oil. There's definately a peak in the middle of the pan that causes every thing to run to the sides.Once your done be very careful moving the pan .. the internal oil is still hot and the outer surface of the pan will still be very warm after several minutes of being unplugged.Cleaning this pan is not easy.The instructions say not to use steel wool products. I've been using water and baking soda and letting pan heat back up and boil this solution to loosen any food still in the pan.Then let it cool a bit before attempting to clean with a rag. Also the temperature gauge is not in the right place on my pan.. I have to just guess what temperature I'm cooking at... you'll need to work with the temperature settings to make sure you don't get things too hot. The temp light goes out when the temperature has reached the setting on the dail... not just when the pan is on.
Read Best Reviews of Precise Heat 3-1/2-Quart Surgical Stainless-Steel Oil Core Skillet Here
This Skillet is really practical, not only does it maintain and even heat distribution, it can get really hot which is great for searing meats.I enjoy the convenience of using this to reheat foods, put on low setting for a few minutes -no need to have to watch the pan.It is also a fine vegetable steamer.I just got it and have used it everyday since then!
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I love the fact that it does not have any non stick teflon in it which is why I chose this product.It also cooks very even and is a nice depth to make a meal in.The only 2 downfalls with it are it is very heavy ( I guess that is understandable since it has oil in the bottom)and it does not get hot enough to fry potatoes quickly and crisply.I just may need a little more getting used to it.
I would highly recommend it on the fact of NO TEFLON.
All-Clad Copper-Core Fry Pan
Over the years I have used a variety of cookware--aluminum bottomed stainless Revere Ware, Magnalite Professional, Calphalon, Calphalon Professional NonStick. When I finally had to throw out the last of my tattered collection, I started to look for some stainless cookware that would stand the test of time and offer performance to boot. I decided to splurge on this All-Clad Copper Core.One of the pieces I recieved was this 10" Fry Pan...
Delighted to report that I am THRILLED with this expensive splurge! All-Clad is NOT about expensive hype and status, those these pans are beautifully made, instead they do everything cookware should, and have literally changed the way I cook. Having attended CIA and worked as a professional chef for a few years, I know the golden rule for food not sticking: preheat pan, add oil, let oil heat for 5-10 seconds, then add food. Using these guidelines with the Copper Core, nothing sticks! And I mean for some things, like omelets or fried eggs in the 10" frypan, the performance is as good as my brand new Calphalon NonStick was; when you can just slide omelets and fried eggs out of the pan without ANY sticking at all, why would you ever need Nonstick or Teflon based products?!
However, these pans are also superbly capable of developing a fond on the pan bottom for deglazing and subsequent sauces; in fact I have had them give every last bit of the fond up when deglazed, almost cleaning the pan for me! That's the best thing about them--they do everything right. I am not sure if it's All-Clad propriety stainless "recipe" or what, but these pans are so amazing to be able to function on all levels from eggs sliding out with ZILCH sticking to chicken breasts sticking just enough to develop rich fond for complete deglazing, to the light and glazy fond from sauteed onions and garlic for developing a richer risotto when deglazed with wine.
Mind you, this is partly about knowing some basic cooking principles, and these pans might not act so obligingly in non experienced hands, because when I read about people commenting on how everything sticks in their All-Clad stainless interior, I know it isn't All-Clad's fault, believe me!
I have found the copper core very responsive and quick to adjust to temperature. Perhaps not as great as true copper pot and pans, but noticeably better than aluminum cores (Stainless line) or anodized aluminum (Magnalite Pro/Calphalon). These pans heat up and boil water faster than anything I have ever used, aside from true copper cookware, and when turning the heat down, or removing from burner, they also cool incredibly quickly. It's nice to have semi-copper performance with the ease of stainless steel clean-up. And this cookware does clean-up quickly and easily, particularly when using Barkeepers Friend. I use plastic and wooden utensils (no metal) and they still look almost brand new after several months.
The copper band however does tarnish and discolor just as much and just as fast as a true copper pot or pan, so if you are fanatic, you will need to polish the tarnish away fairly often (at least every other week). However this is barely noticeable for us real world users, and Barkeepers friend does a good job of semi-polishing the copper (but it won't gleam).
I know, I know, they are SO expensive. But honestly, if you know how to cook or want to learn with responsive cookware, I honestly feel this is a great investment. I am wholeheartedly thrilled that I made it and cannot recommend highly enough.
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You cannot beat All-Clad in the quality department. After using this pan for a week my family even noticed how my cooking was tastier. This pan does a fantastic job caramelizing meat and veggies. It heats very quickly and evenly. But it also cools very rapidly because the copper is a fantastic conductor of heat and cold. I like the copper core better because of the ease of maintenance. Just a little Barkeeper's Friend and it shines like new. The handle stays cool enough in most applications for me to use it bare handed. The sides are sloped just right to impress your friends with a little food flipping action. I've used it on both electric and gas stoves and was happy with the even heating of both. If you can swing the price you won't regret it.
Read Best Reviews of All-Clad Copper-Core Fry Pan Here
Let me start by saying I give this pan 3 stars more for price then performance. This pan cooks as good as the $120 MC2 or LTD pan. Its about 1mm of copper sandwiched between aluminum and stainless, not nearly enough copper to get the full thermal benefits of copper. I got mine for a little over half price. If you have the money to plunk down $225 for a frying pan, save up for a little longer and buy a Matfer Bourgeat fry pan of the same size. 3mm of copper and stainless interior will be worth the extra dollars. The Matfer is the Ferrari of frying pans. Otherwise, go for the LTD (The thickest of the All Clad line) and use the money you saved to buy ingredients for a killer dinner. Dont buy into the copper core hype, it really cooks no better then the cheaper All Clad models. Oh, and by the way, if you use the correct heat and enough fat, sticking is a non-issue.Want All-Clad Copper-Core Fry Pan Discount?
This is the first piece of All-Clad Copper Core cookware I have owned, and it is by far the best piece of cookware I have ever used.Be mindful that the different lines of All-Clad have significant differences.For example, the MC2 line is lighter, but at the expense of durability (note the limit on the temperature at which the MC2 pans are oven-save) and heat distribution.I didn't want to have to deal with the care of the Cop-R-Chef line, with its exposed copper outer layer.But I did want copper for its excellent heat distribution.To give you an idea of my perspective and how I view my cookware, I've been cooking a while, and have studied French and Northern Italian cuisines.I don't believe in having pumpkin-shaped soup tureens cluttering up my life, and I have Global knives that I keep razor sharp, but only a few that I use to cover everything.I sear/braise/roast primarily for main dishes, with the occasional stew.This pan exactly met what I hoped for; a good pan to serve as my mainstay for daily cooking, that would be durable and hassle-free while giving me good results and allowing me to improve my cooking that much more.It replaces a Scan-Pan nonstick that served me well for over 3 years before its nonstick properties started to fade, and I have to say that I like the All-Clad better for everything but cooking eggs.But you have to know what you're doing with one of these pans to get the best use from it.
Some will complain about discoloration of the stainless steel; they are using too much heat.Others complain about sticking; they aren't cooking the way you need to, with a stainless steel pan.
So a few things.One, these pans transfer heat very easily.This also means that even though the pan will distribute heat very well, it also won't dissipate that heat.So you don't need to heat it as much as with an aluminum pan...trust me.I found myself turning the heat down the first few times I worked with this, to get the cooking results I was used to, sometimes by as much as one-third.
Two, you have to use oil.Not much, and not extra-virgin.The solids that give EVOO it's green color scorch, and the flavor benefits of EVOO go bye-bye when you heat it.Use yellow olive oil; it's very heat stable and healthy for you as well.Get the pan hot first.Then add the oil, and let that get hot...it should start smoking just a bit.Then add the food.
Three, you have to recognize that the food *will* stick, at first, and that this is good.The maillard reaction (aka, 'browning') requires contact with heat, and the way food will latch onto this pan (at first) is wonderful for this.This also produces the fond that you want for making sauces.But remember...don't crank the heat, or that fond (and the crust on your food) will scorch.When the food has browned, it will automatically release from the pan, just like it had never stuck in the first place.In fact, this isa great way to know how far along the food is.If you're cooking duck, beef, pork, etc...this is a good thing.If you're cooking something that should not brown (an omelette, for example), then why are you using this pan?Use a non-stick for that.
Now the really good news.It's stainless steel.You don't have to baby it, as long as you ease up on the heat.You can scrub it like crazy to get it clean.No, it won't look as nice as it did the day you unpacked it, unless you are willing to spend an awful lot of time working at it.But it's a pan...it's for cooking food, not for hanging around your neck like a piece of bling.Don't be ashamed if it shows that you use it :)