Scanpan Professional 10-Piece Cookware Set

We've had this cookware for 6 months now, and so far we've been very happy with our purchase.The nonstick works great everything comes off with no effort at all, but you can still get a good sear on items if you need to, which wasn't possible in our other nonstick.I've even burnt things in these pans and it came out like it was nothing!I love that Scanpans are environmentally friendly, and I'm hoping that I'll never have to try out the return policy!So far I've not noticed any nicks on the edges, which typically is the first sign of aging.My only complaint is that the lids can get VERY hot, and with the smaller pans this can make them a little difficult to remove.However, even the lids clean up with little effort!

This cookware is great.We purchased our first set in 1991.Here is the kicker, the company stands behind the product.Just this month, Jan 2010, two of the skillets that are 19 years old started sticking.We sent them back to the company and they set us new ones.It doesn't get any any better than that.The company stands behind the Lifetime warranty.If you want to purchase your last set of cookware, get Scanpan.

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We've always loved scanpans. All their products have very durable non stick surface unlike normal teflon coated pots and pans. We purchased the professional set 8 months ago as we like the steel finish to the handles and lids. whilst we have no complains about the actual cooking surface, the biggest downside is that the metal handles on the pots and lids do heat up considerably. the set came with cloth holders etc, but it's inconvenient to have to put them on each time. One of the holder actually caught fire on our stove from an adjacent burner. My mother also burned her hand once when she picked up a pan handle which was close to an adjacent burner which had been on. The lids will be too hot to touch if you've been cooking with it on, but the end of the pan handles are cool enough to touch regardless of how long you've been cooking for. Bottom line is if you have metal handles/lids, it will conduct heat.

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I learned from TV news that the traditional non-stick Teflon coating cookware can break down under heat or scratch off and cause cancer. Therefore, I have not been using them at all. I had changed to all stainless steel cookware last year. However, the food stick and can got darken easily (also cancer causing) and I have to use a lot of oil for cooking. I bought a few of this Scanpan fry pan about 3 months ago and I am happy with them. Last month, I bought the Healthy Legend Ceramic Coating fry pan and soup pot and tried it for 2 weeks. The Healthy Legend cookware seems to be even better made and the ceramic coating is even better. The Healthy Legend had a German made ceramic coating call Weilburger Greblon. Compare to the Scanpan's ceramic titanium coating, they are about the same for cooking, cleaning, durability. The Healthy Legend's coating is gray color. It is no problem to me but it is not traditional black color. The color didn't change during my use. I think you can do no wrong using either brand. However, I am not sure if titanium have small health issue. However, if I don't try to scratch the coating off, it should be pretty good. The coating for both are much more resistance to scratch off than Teflon. I found on the Internet the following information (Effects of overexposure to titanium powder: Dust inhalation may cause tightness and pain in chest, coughing, and difficulty in breathing. Contact with skin or eyes may cause irritation. Routes of entry: Inhalation, skin contact, eye contact.

Carcinogenicity: The International Agency for Research on Cancer (IARC) has listed titanium dioxide within Group 3 (The agent is not classifiable as to its carcinogenicity to humans.)

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For now, I have total 3 Scanpans and 3 Healthy Legend ceramic coating cookwares. The Healthy Legend seems to be slightly better and cheaper. I will give you updates after a few more months.

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Let me count the ways I love this product!!!

Full disclosure; I'm a burner. About one out of three times I cook oatmeal I wander off, only to return to smoking blackened cereal. Normally that leads to soaking and scrubbing, but with the Scan Pan, I simply tipped the charcoal disk into my compost. The pan was clean. A miracle.

I researched non-toxic, non-stick pans on all the healthy-food sites I could find, and they all came back with Scan Pan as the best. I love the look, the feel (not too heavy, great handles) the vented lids, the quick and efficient heating (I'm sure I'm using less gas-not kidding), and the fact I can use metal utensils. But it's the cleanup that sends me. You have to see this to believe it.

I've told our daughter that I know what she's getting for a wedding present, and she's not even engaged.

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T-fal Banquet Non-Stick Fry Pans

I bought the 3 piece set because the way it is portrayed, gives the impression that the following are what is included:

8 Inch, 10.25 Inch, and 12.25 Inch

It isn't. They are 8 inch, 9.5 inch and 11 inch Saute Pans, NOT Frying pans. There IS a difference! I wouldn't have bought them if I'd known they were Saute pans and not the larger sizes.

The only con is that I actually don't need all 3 in everyday life. I use the smallest one for eggs or simple cooking. The largest one for fried rice and etc. I haven't used the middle one, yet, but the quality of these pans are very good, which is not surprising for t-fal. The design is a lot better than in the picture they show here. I think $27 for three pans is a wonderful deal!

Oh, by the way, you need to boil some water in them before you use them for the first time. They kinda smell bad in the beginning.

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I really like the way that these pans hold up and nothing sticks to them.They are sturdy and really easy to clean.

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I have used T-Fal for many years and these Fry Pans are just the right sizes for any cooking experience.Easy to clean is the bonus!!

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I am very satisfied with these pans. Everything is soooo much easier to cook. You don't need to use any nonstick stuff such as PAM or oil and everything seems to float on the surface. I've had them about 1 month now and use them often and they work great. I only wish they came with lids.

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Chicago Metallic Lasagna Trio Pan, 12-Inch by 15-Inch by 3-Inch (11-1/2-Inch by 2-1/2-Inch Cavities)

First the PROS:I was really looking forward to getting this pan.I love making lasagna, and hubby likes his loaded with lots of meat, while I go meatless.I have always wanted to be able to cook just two rows of lasagna, one for him, one for me.But traditional pans basically forced me to make 3 rows at a time because each row leans on the one next to it and that is what keeps it all in shape and not sliding all over the place.So I always had to cook more than I wanted to at a time.Yes, I know that leftovers are not a bad thing...................But the problem for me was that to make a lasagna that big to begin with you have to make around 18 noodles at a time.It takes forever to boil that much water and you have to have a very big pot to hold that much water and noodles and keep them at a rolling boil for the whole 9 minutes.I actually have a huge pot that I store in my garage that I ONLY use for boiling lasagna noodles.Well, guess what?I was able to use my regular pot to boil the water and noodles since I was only boiling 12 noodles to make the two rows of lasagna.That was a real timesaver.To me, the assembly is the most time consuming part of making lasagna.This was much faster.And because the noodles fit the pan lengthwise to begin with, I didn't have to cut noodles down to size to fit.I have actually done that before when using 2 loaf pans to make us "individual" lasagna portions.

Now the CONS:It is actually wider than the width of average aluminum foil, so covering it while baking meant that I wasn't able to mold the foil around the sides of the pan to keep any sauce from boiling over.Might be better to think ahead and place this on a cookie sheet so it doesn't leave a mess on the bottom of the oven if you go really high on the layering.I did 6 noodles high and that was as high as I think you could ever take it without having spillover.MY BIGGER COMPLAINT is that they should have included a fitted lid to fit on top of the pan, not to be used during baking, but for storing leftovers in the fridge for a day or two, especially since foil really doesn't fit this pan properly.I had to transfer the cooked pieces to a tupperware for storage, so now an extra item to have to wash, not counting whatever I have to use to reheat the lasagna up in.That really bugs me.

Second small issue.The description on Amazon does say it is dishwasher safe.But the manufacturer neglected to print that anywhere on the actual package, so I wasn't sure when I got it.I went ahead and washed it in the dishwasher.It came out fine.And best of all, the nonstick surface really did clean up the first time.I have certainly had to scrub lasagna pans before, especially glass ones, the dishwasher never get the baked-on food cleaned off completely the first time.But this one really came out clean, even areas where sauce and cheese had burned on.However, the pan is so big that it took up the entire rack and I was only able to put my silverware basket and one bowl next to it while I ran the dishwasher.I'll probably hand wash it next time.It is pretty big being that it has space between the 3 channels, plus a rim around the entire pan.I had to drop the dishwasher rack tines down to make it fit, and again, it really took up almost the entire rack.

Smaller issue:Nothing too serious, but I thought worth mentioning.First, the average lasagna noodle does fit very well lengthwise, but the channels they created actually are more narrow at the bottom than they are at the top.So the first two noodles I stacked had the curly edges kind of fold upwards.No big deal, just thought it was odd that they made it that way instead of just simply the same exact width from the top to the bottom of each channel.Not sure the reason behind designing it that way.Maybe it helps it to keep its shape when you cut into it.The included spatula is great, by the way.Fits perfectly and the design really digs the lasagna out without the piece falling apart on you.So kudos on the design of the spatula.

I can see using this pan for other baked goods down the road.Also worth mentioning, this pan is not boxed so you can't store it in its original box between uses, if you like to do that.

UPDATE:Do not leave this pan to soak to remove baked on food.I did and it got a very fine dusty area of rust.I scrubbed it thinking it was sauce, but after I dried it, the spot came back and thats when I realized it was actually rust, not dried on sauce.That was somewhat scary to me.Don't want to be eating rust.It does clean up easily when scrubbed, so stick to that or the dishwasher, but again, I wouldn't soak this pan.

A bit pricey, but a great pan.It makes a LARGE quantity of lasagna, perfectly cooked.Each section is the width of a lasagna noodle which makes assembling the dish a breeze.The pan itself is heavy with a nice quality Teflon coating.Perfect for making some lasagna and freezing some of it.

Our recipe stated that it would take 90 minutes to bake, but it only took 60 minutes.The shortened cooking time is probably because of the compartmented pan structure, so be aware when using the pan to monitor cooking time until you get used to it.

Perfect for making multiple variations for picky family members or house guests!Highly Recommend!!

Update: 1 DEC 2009.Just had another EXCELLENT lasagna made in this pan.We really love it.Makes enough to feed us and freeze the rest.

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We have just rec'd our pan recently but ... are certainly ready to say this is a truly useful and high quality piece of cookware.If your family likes (or needs) menu variety you should buy this cleverly designed pan.The weight of the pan is substantial (not flimsy), the overall size is generous, and it has a tall collar at the top preventing spills.In addition the non-stick coating seems sturdy and, most importantly, works very well.Cleans up beautifully.The SS spatula included is exactly the right size and shape.We have made conventional lasagna in one section at the same time as two different high protein, low-carb versions.Everything was deliciously done, but when planning such variety you DO need to thoughtfully consider your cooking requirements for all three different recipes -and select a *single* cook time/temp that will work.We had no problem with this key step, but just needed to think it out carefully the first time.We are now daydreaming about OTHER 3-part oven meals as well as other favorite foods we might prepare in 3 interesting versions, as an alternative to the "lasagna trio" idea.We expect to make GREAT use of this very clever and high quality pan in the years ahead.

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I am enjoying this specialty pan...I made three different lasagnas and my guests were amazed...they all wanted to buy this pan!!Noodles fit perfectly!!Then I made a Chocolate tres leches Cake...and I have made Grandma's Mexican Cornbread...and I made "Choc-Peanut-Butter-Hazelnut-Choc-Nutella Cookie Bars"...AND I have only had my pan for a couple of weeks!! It is delightful to have the spatula the exact width of the pan~~ so that I was able to cut the treats into the right portions to package each of them into a 4" x 2 1/2" x 9 1/2" crystal clear gusseted cello bags and tie it closed with a ribbon...then placed them all on a tray...and take them with me to my meeting of quilting friends~~they were delighted!!So, my pan is going to be used OFTEN.

And my daughter is going to receive one for Christmas!!Enjoy...TJ

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Found this pan on Amazon and was intrigued but a bit concerned with the price then realized it must have been on back order as the est ship date was not until the first part of January. Well found this by accident at a local high end (expense) cookware shop. It is indeed a high quality Chicago Metallic pan, nice weight, by no means cheaply made.

I have been using it to make baked goods in it. If using a box mix that is light you can use all three rows and you end up with wonderful size loafs that are perfect for a gift tray or party as they are the perfect finger food / sampler size without you having to make in a larger loaf pan and then cutting into smaller pieces (looks sloppy and not as attractive when you butcher it up. If you are making a heavier mix (carrot cake) then I bake in the outer two channels and they bake up wonderful.

Looking forward to making breakfast casseroles in this so that I can customize for the different tastes will be nice to be able to cut into small taste servings

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Le Creuset Enameled Cast-Iron Giant Reversible Grill/Griddle

Fits over two burners on my stove just right and give equal and consistent heat coverage. Nice drain rim so that when you use the grill area the meat stays up off the heat and doesn't stick, as well as the meats fat is drained off to the sides.

Flip the cooker over and you have a flat surface that accommodates six nice size pancakes and four eggs well. Also can be used for making crepes I discovered.

If you can fit it into your budget buy two. This enables you to cover four gas burners on a stove and while you are cooking up bacon sausage etc on one you can be doing a bushel of pancakes on the other.

Have also used one as a heating plate. I simply place one over two gas burners and heat to hot, then turn down to low or warm so that it keeps the griddle-grill a consistent degree and then I set three containers I have vegetables, pasta etc in, on it and this keeps the food warm but doesn't overcook or burn the food.

I have used the grill side several times since purchasing it and am VERY pleased. It is a little pricey but it also has a coating that a Lodge or other cast iron grill/griddles don't have.I also believe the grill marks are superior to other grills. Tough to fit into the budget but I think it was worth it! First of all, for those people that are getting rust spots after washing, you must dry your griddle by reheating it until any excess water evaporates. I then rub a light coat of oil into the pan when it's still slightly warm. If you have the rust spots just wash the grill with a brush and follow the drying and oiling process I explained above. You should quickly build a nice patina to your grill. It should only take a few times of doing this because of the enamel type coating. BEFORE using this grill I washed it in VERY hot tap water with a brush to remove any coating that was put on at the time of manufacturing. This should also help with sticking food. I have also coated the pan heavily with oil the first few uses. I've grilled delicate fish and shrimp with no sticking. After it becomes somewhat coated you can build on this by just wiping it with a damp cloth and drying on the burner. At this point any sticking should be minimal. Don't use anything abrasive. Good luck and I hope this helps.

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I've had this griddle for about a month, and am quite pleased overall. It is heavyweight, and has a tough black enameled finish that quickly builds up a slight seasoning (oily film) within a few uses. Foods stick much less than then would on a raw cast iron grill. It does a great job cooking pancakes, bacon, or grilling hamburgers or steak.

The only negative qualities are that it could use a larger reservoir for grease, and it would be handy to have larger handles if you need to pick it up hot. But these negatives do not outweigh its use.

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Living in an apartment doesn't allow me the space to have the luxury of being able to grill foods and I love grilled food. So finally I broke down and put in an order for the Le Creuset reversable grill. I finally received this wonderful reversable grill just a couple of days ago and since then I have been grilling like crazy. The heavy weight of the reversable grill remains in place over the two burners while I am flipping the food which is quite helpful. I also like how the fat of the meat drips down to the side, meaning that the food isn't drowning in its own fat which a lot of health conscious people can appreciate. I just discovered that when cleaning the grill, it helps that it is under running water and/or soaking in the sink filled with soapy water but you have to wait until it has cooled off from being over the hot stovetop. I don't mind so much about cleaning it because I honestly love grilling food and everything else doesn't matter to me. I haven't used the griddle side yet but when I do it will be so much more convient than using a couple of pans to cook my eggs and bacon.

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This is a very good grill.It heats and holds heat very well, and does a pretty good job of heating evenly, although there are "hot spots" on the grill in between the 2 burners.

A tip from my wife for cleaning is to put a damp paper towel over the grill when you finish cooking, and after it has cooled a little and letting it set.It makes clean-up a lot easier.

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Emeril by All-Clad E8849764 Chef's Stainless Steel Dishwasher Safe 1-Quart Saucier Cookware, Silver

This is a very nice little pan, with a very reasonable price (for AllClad!) though it is made in China. It is nice for reducing small amounts and for quick heating of canned goods. The bottom is rather tippy, though the handle is much thicker and more stable in the hand than most All-Clad products.

The quality not as good as the set of cookware from Emeril purchased previously, which was all clad with copper ring.

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I have been looking for a saucier for years and am very happy with this purchase that arrived very quickly, well packaged. Weighting is good, and great that it can be used by a right or left hander.

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Best I've ever had. I'll save up for the next bigger size until I have a whole set.Good Value.

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I love all of the Emeril cookware, and needed a small/medium saucepan this one fits the bill perfectly, and has handy pouring lips on it highly recommended.

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Cuisinart 625-30D Chef's Classic Nonstick Hard-Anodized 12-Inch Everyday Pan with Medium Dome Cover

Let me start off by saying that my main cookware set is the Anolon Titanium set that cost $399 when we got it in 2003. I love these pans because they are heavy-duty, nonstick because of the titanium, and dishwasher safe because of the titanium.Well, I wanted to add an "everyday" sort of pan to my collection because the Anolon set is VERY heavy and takes up lots of space, so I wanted something a little ligher weight for easier handling, but still large enough to cook for larger dinner parties AND easy to clean. So we looked at 12" pans and skillets and we decided on this one, the Cuisinart Chef's Classic Non-Stick Hard Anodized 12-Inch Everyday Pan with Cover.

For what you get in this set...the 12" pan and the covered lid...you cannot beat the price for the quality. For one, it uses a "quantanium" coating for its nonstick base...this is basically a nonstick coating reinforced with titanium, so it can withstand higher temps (oven safe to 500 degrees) and is scratch resistent. I don't use metal utensils anyway, so I can't attest to this...but it has been great so far!

The nonstick is great...makes clean up easy, which is very important to me as free time is very scarce in this household! I haven't thrown the pan into the dishwasher, but the lid gets tossed in and it's been fine. The pan itself cleans so easily that just a soapy nonabrasive sponge is all it takes to get the pan to brand new condition.

The pan also heats up very evenly. I cooked sauteed chicken in the pan and every single piece was evenly cooked. The pieces on the edges of the pan was just as cooked as the ones in the middle of pan. Makes for great cooking when you don't have to fuss about repositioning the food every few minutes for even heat distribution!

I also love the short handles because I always bump into the longer skillet handles when I'm cooking up a storm and I don't bump into this pan. I can also use this on the back burners too because of the short handles. You just can't "toss" your food like you can with a skillet. Use a towel or oven mitt when you touch the handles or the lid because they do get hot...but that's fine with me anyway because I don't like getting hot grease splattered on my hands anyway!

Overall, I am very impressed with this pan, and at a fraction of the price of similar items and nowhere near the cost of my Anolon Titanium set, it's a bargain!

I would say the pan is a little lighter than the Calaphon 'Commercial' everyday pan (with no non-stick surface).However, remarkably, the 'Chef's Classic' claims to be oven safe up to 500 degrees while the Calphalon maxes out at 450 degrees.(Amazon's in-house brand, the Pinzon, only promises a paltry 350 degrees.)

The glass lid could only charitably be described as 'medium dome' and is not as high as its stainless steel counterpart.

To reviewers concerned about cleaning...no anodized aluminum pan should ever be placed in the dishwasher.If the exterior of the pan becomes spattered with cooked on food, I would say the use of a paste of baking soda or 'Barkeeper's Friend' might help.It does help that the pan will fit flat in a standard sink for easy cleanup with mild dish detergent and warm water.One key is to dry the pan immediately after washing.

With its titanium-reinforced, non-stick surface, metal utensils may be used; however, since the surface is truely non-stick, why take the chance of gouges?

The cast steel, Cuisinart embossed handles are smaller than those on other 'Chef's Classic' pans, but should not present a problem as long as the cook does not overfill the pan.

All-in-all, this remains an amazing 'buy' at less than $25.

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Talk about potato woes. Mine were sticking to the pan, ripping, smooshing against my spatula. I tried home fries on the stovetop, roasted potatoes in the oven. Nothing worked and I was getting so frustrated.

I got this pan yesterday and had to use it right away, for supper. I cut red new potatoes in half and tossed them with olive oil, herbs, salt and pepper. I poured the potatoes into the pan and put them into the oven at 380 F. After 30 minutes I went to turn them and when I pulled the pan out, the potatoes SLID around the pan. So beautiful to see. After another 30 minutes, they were donebrown, crisp along the edges, perfectly cooked.

I guess it's all about having the right pan for what you're doing. This pan turned my terrible potatoes into perfection.

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What we'd all love in a 12-inch pan:(1) $25, (2) quality nonstick, and (3) heavy.Now pick two out of three, because that's all you're going to find.If you chose (1) and (2), then this pan could be for you.

This is a big, thin pan.Foremost, if you plop it down cold on a high flame, it will be far more likely to warp than either a heavier or a smaller-diameter pan.(So those one-star reviews that say "my pan is warped" should more honestly read "I warped my pan.")Proper technique is to let the pan heat up over moderate heat, add oil, let the oil heat, add food, adjust the flame as necessary.It even says in the literature that comes with it:do not use over high heat.But once it's hot, I've turned the heat up for stir fry without any warping.

It's an everyday pan, not an everything pan.Since it's thin, it doesn't have the thermal mass to take on a thick cut of meat.But it's useful for a wide range of properly chosen foods and techniques.

The pan has seen a couple of months' use, and it's become the most frequently used pan in the house.Heats evenly without noticeable hot spots.The nonstick surface is excellent quality, great release, tight, unmarked.

Yes, there are rivets inside, but there are rivets inside all my cookware except the cast iron and cheap stamped aluminum.

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This pan has such a perfect size and shape and non-stick quality (especially for the $19.00 price) that I wanted to give five stars. But there are important flaws. Right out of the box, I could see immediately that on one half of the interior, the non-stick coating was jagged and bumpy, like it wasn't painted on smoothly or someone had scratched it up. The other side was perfectly smooth. It immediately made me suspcious and wondering if I would be eating some of the non-stick coating chemical. This is a huge issue. The pan also is very thin and light. I wasn't expecting such a flimsy pan that boasted of hard anodized material. I would have been willing to pay more money for a heavier skillet. It's the flaking non-stick material that makes me worry. Otherwise, it's an ideal roomy shape, with tall sides so food won't spill over. The two handles make it easy to fit in the sink. The coating is very non-stick. The interior looks very smooth on the one side that isn't flaking. If they improved the quality control and make it more solid and heavy, even at a higher cost, this would be a great pan. Not sure I'll use this much because of the coating issue and any potential safety issues from that. It also seems too light weight for serious sauteeing. I have other heavy pans I use for that. I will go back to Calphalon pans; I've not had problems with the non-stick on Calphalon coming off.

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All-Clad Stainless French Skillet

My All Clad LTD 13" French skillet pan will now get more use now that I converted from an electric range to a (natural) gas range.I tried using the 13" French skillet on my 8" electric element and was disappointed with the uneven heating: the outer portion of the bottom did not get hot enough to cook the food (in my case, omelets).That was not a problem with my All Clad 12" fry pans (Copper Core and LTD).Now that I have a natural gas range, the French skillet's entire bottom heats evenly and my omelets turn out great.The handle length works for this largest of All Clad's French skillets.I decided to buy this pan over the All Clad 14" fry pan while both pan bottoms are the same diameter, the French skillet's pan top has a smaller diameter than the 14" fry pan due to the steeper slope.If I need to cover the French skillet when cooking, I can use the lid from my All Clad 6 quart sauté pan (which fits)!There is no All Clad lid I know that I can cover the 14" fry pan, not even if you buy it separately.And the 13" French skillet feels lighter than the 14" fry pan (LTD or stainless).If All Clad made the French skillet in Copper Core, I may get it depending on the weight.Copper is heavy.

PROS:

Weights less than the All Clad 14" stainless or LTD fry pan but with the same bottom cooking area.

Can be covered if you have the lid for the stainless or LTD 6 quart sauté pans

CONS:Does not heat evenly when used on an electric (coil) range.

One last note.If you have a gas range (mine is a Wolf) I really noticed just how quickly the Copper Core pans heats up when compared with the stainless and LTD lines.When I was using an electric range, I appreciated how quickly the Copper Cores heat up.My suggestion is to hold each pan and determine whether you can comfortably handle the weight of each pan and whether the pan's handles are comfortable to you.I like the longer length handles on the All Clad Copper Core pans.All Clad uses a different length and style handle for their LTD and stainless series than the Copper Core series.That standard length handle does not work for the larger sauté (6 Qt), sauce (4 quart), and fry (14") pans: it's just too short.It's all right for their other pans.

I've been using this pan a lot since I bought it a few months back. I bought this pan as an alternative to my old All-clad 12-inch pan which is justtoo wide for my small stove top.Dimensionally, this 11-inch pan is just right.

While I thought the older 12-inch pan was an overall excellent product, this new pan falls a little short of 5 stars. Here's why: the thickness of the pan is thinner than the older pan (though some people will find this a plus if they thought the older pan was too heavy.) The thinness however may have contributed to All-Clad's decision to use a non-flared edge which makes the pan more difficult to clean.Theedge is just too sharp.And for a saute pan with short side walls, you will need to clean the edge often. Also, since the edge is not flared out, pouring is more messy.

On the good side, the handle angle is more acute than older pan. This makes sauteing a little easier than the almost horizontal handle of the older pan.I also like the steeper walls which gives the bottom a large surface area.It also heats up evenly. And best of all it's cheaper than older pan!

Overall, I like this pan but they could made it better. However, knowing All-Clad, if they did, they would have priced it comparable to the older pans. Clearly and unfortunately, marketing entered in the design decisions.

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The All-Clad stainless line is made of fairly thin stock, and the performance is acceptable, but not outstanding.My desire for All-Clad started when I used the old Master Chef products, but those were manufactured of thicker material, and they conducted better than the current stainless series of products.

January 2010 update -check out the "d5" line of All-Clad stainless offered by Williams-Sonoma.Much heavier, and they have also added a pouring lip to the pots -the 90-degree lip on the regular stainless pots does not pour cleanly, and makes a mess down the side of the pot.Ridiculous for a product in this market segment.I bumped into an All-Clad rep at Williams-Sonoma, and he told me that the changes were made as a result of comments from consumers.

My All-Clad stainless pots and pans are serviceable, and I use them daily, but if you want a luxurious heft, and very even heating, you may want to consider spending a bit more.

Lastly -specifically regarding the French skillet -heads-up -this style of pan doesn't have a rounded transition from the bottom to the sides.Instead, there is a corner at the junction of the bottom and sides.Additionally, the sides are a bit steep.I'm baffled why anyone would want a small fry pan that doesn't have rounded sides, as the corner and steep sides prevent the easy and rapid tossing of the contents, so I offer this review to warn others who also might not know of this distinction, particularly in light of the fact that Amazon's description specifically addresses use of this pan to toss ingredients.If you want to be able to easily flick-toss the contents of your pan, to turn and stir them, then look at the All-Clad fry pans, with a more rounded edge transition, not French skillets.

Read Best Reviews of All-Clad Stainless French Skillet Here

Another reviewer of this excellent skillet suggested the use of a non-stick pan for those 'sticky' foods.Can't fault that because who wants to do battle in the sink afterwards?However, I found a different approach can work wonders with this pan.For instance those love-to-stick morning eggs.My solution: Heat pan on low for a few minutes with a little olive oil or whatever you use.Turn off heat, toss in eggs, cover pan and sip on that coffee you just brewed.

Oops, what cover you say?Hmm....that's a problem since it is not offered with this skillet.Thus the four-star rating.So improvise or find something you can purchase (and let me know what you find!).

Well, back to the eggs.They're done in a few minutes (how many minutes? Who knows get a see through cover if you must).And guess what?Since this pan heats so evenly and you've compassionately chosen free-range eggs, they slide out of the pan as if they couldn't wait for breakfast yours.

One other note.The handle, cool to the touch and rakish in appearance is what you would have to characterize as non-ergonomic. But that's the French for you beauty and form overshadow a minor annoyance.

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Some other reviews have stated a dissatisfaction with this skillet due to it's "convex" bottom. Actually all of the All Clad pans have a Concave bottom. They are determined concave by looking at the pans upside down. The reason for the uneven surface is that when the aluminum core heats up to a certain level it actually warps straight. If the allowance of this concave was not there, the pan would wobble around on your stovetop as then it would be truly convex. Most high quality pans have this feature, and it is built in by design. Also, some people dislike the sticking quality that some food presents on this brand of cookware, but this is also a desired effect. I'm not a chef, but have learned that this caliber of cookware takes a certain level of cooking skill and experience to utilize it properly. Sometimes things can be interpreted as negative if you are using the wrong tools for your skillset. There is a reason that all of the worlds top chefs use this brand exclusively, and it is not endorsements. Lots of great brands out there, and All Clad never dissapoints.

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Ozeri ZP-26GL Green Earth Frying Pan Lid, 10-Inch

Neither the 10 inch nor the 12 inch Ozeri Green Earth skillet lids fit the Orgreenic skillets.The lip on the lids fit outside the lip of the skillets allowing cooking liquids to leak outside the skillet.The lids fit other makes of skillets that I have.It is the Orgreenic skillets that have the odd size lip.

I really have enjoyed this pan.It works beautifully.I am considering buying more since this one is so good.

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I just love it.Fits the pan snug, and love the handle (no burnt fingers, plus the steam vent is awesome.

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This lid, sold separately from the Ozeri pan, is the perfect compliment. Small opening lets out steam. Very easy to clean. High quality product!

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I purchased the 8 inch version of this a few months ago and loved it so much I wanted to get it in the 10 inch version.Food cooks evenly and perfectly when using the lid.

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Wolfgang Puck Stainless Steel Cookware Set - 18pc

I have had these pans for about 4 years now and i can honestly say these are great stainless steel pans!I noticed a single star reviewer complaining that everything sticks to these.My comment on that review is that they are NOT non-stick pans.I have a couple of non-stick pans that i use for eggs and other delicate items i don't want to cook with high heat.However, these pans are absolutely wonderful for browning and i love the big pot for pasta.My favorite pan is the large skillet.An example of what i use that for would be if i were cooking a meat sauce spaghetti i brown the meat lower the heat and add the sauce and when the pasta is done i can toss it into the meat sauce in that pan.It keeps me from making so much of a mess and having to do more dishes. With certain things you cook, there can be a fair amount of clean up with these pans (if you deglaze after browning you won't have nearly as much work to do).If you do end up with stuck on particles i found if you re-heat the pan up to high and add in some water most particles will come off with little encouragement.

There was another reviewer that said the handles leak.I have also not had any problem of that sort. In fact, i don't see how you could have that problem with these.They are very good quality, particularly for the money.

I have also found the spoons and such that come with this set to be very hardy and useful. They are a bit basic but i use them all the time and they still look as new as the day i got them.

I cook quite a bit and, in 4 years, haven't had an issue. I couldn't be happier with this purchase.

I purchased this set from Sam's Club and was looking forward to cooking many meals with them. Let me start by saying...they cooked GREAT, I could even fry eggs without them sticking. The problem was the handles, the two bigger pots both leaked water from the rivets. I was boiling macaroni and the water was under the rivets as it recommends, the foam from the macaroni is all that touched the rivets and that's all it took for them leak. I can only imagine how bad it would have been if the water would have been over the rivets. Sam's club was great, they gave me a refund without hesitation. If they changed the handles to non riveted, I would definitely buy it again.

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The Wolfgang Puck Collection is fantastic as a full set of stainless steel cookware, however, as others have said, you need to know to first use oil ( I like Grapeseed for it's high heat tolerance) and then a bit of butter if you want that flavor, ( such as for scrambled eggs, etc..) After you're done, put a little water in the pan, use the spatula to loosen debris, then wipe. IT will be easier to clean once cooled down later on in the sink. You can't just put butter and make your food, then let it harden, and expect to not have to soak,and still use a stainless scouring pad. Taking the minute or two to do the above will make it a breeze. Then using stainless scrubber is still good, you can shine it right up, including the bottom, but fast, with nothing catching in the scour pad, (yuck!) I always had to use a scour pad this way with Revere Ware when I was a kid, nothing different, but until Wolfie showed the water method ( used by cooks in restaurants for years by the way) I never knew! My opinion with Teflon: Not worth it, if people don't take care of it, it peels and is then toxic, can't use a high heat. Forget putting in oven. YOu can use a higher heat with all Stainless all the way around, just have to learn a few simple tricks.ANy fool can cook with teflon, but it's limited and they don't hold up. Wolfgang puck holds up 10 years like new.. and going!

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I bought the 18 pc. set at Sams Clubs a couple year ago. While cooking with the frying pans the rivets popped out.

They literally shot across the room. It only did it with two pans but no pots. I thought maybe since the rivets

were closer to the heat in the frying pans.

I loved this set so much I was willing to keep it and just buy more skillets. But I was afraid it would happen

again and one of my three kids or husband would be in the kitchen next time and get hurt.

My husband took them back to Sams Club and they gave him a refund without any problems. He came home without any

pots and pans because I just couldn't risk exchanging for another set.

I wrote a letter to Wolfgang Puck and told him what happened but of course I didn't get a reply.

PLEASE PLEASE BE CAREFUL WHEN COOKING WITH THESE SKILLETS!!!

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Things I wish I'd known before I bought them:

The long list of "Do nots" on the care instructions.This cookware cannot be used on high heat, with high acid or high salt foods, or filled higher than the bottom of the rivets.This means if you don't want to void the warranty, boiling water takes awhile, forget spicy foods, and only use the bottom 1/3 of the pan.The rivets are located at midpoint, but very large so the bottom edge is quite a way down.)

The rivets are aluminum.They begin corroding IMMEDIATELY on exposure to liquid.Even when you only use the lower 1/3 of the pan, cooking steam causes pitting.I got rid of my previous set because of the possible negative health effects of aluminum in cookware, so I was not pleased to find aluminum leaching into my food from my new stainless steel cookware!

The total uselessness of WP's customer service.The pan I used most formed a "bubble" on the underside even though I was careful to follow all the instructions.I contacted customer service, who told me to send photos.When they got them, they said it was damage due to using high heat and therefore not covered.I told them I'd never used the pan on high heat, so they told me to send it to them for inspection.which cost over $10They agreed that it was a flaw in construction, and would send me a new pan.After nearly 4 months of no pan, (not to mention the couple months it took to get them to agree to send one) I told them to just give me a refund for the pan plus my cost of shipping.The answer was that WP doesn't give refunds!

My husband told me "Take it back!" as soon as he read the care and use instructions, before I'd even unpacked the whole set.But they were pretty and well balanced, so I said "No, I'll just be careful with them."Before I knew about the rivets.Now I have to admit he was right!

So if you want a set that's pretty, well balanced, and will rarely be used, this is it!But be sure to keep some bartender's friend on hand, because even for occasional use of the pans, you'll need it.And don't use any seafood seasoning, lemon pepper, or anything of the sort, as this causes discoloration that can't be removed.I just designated one pan to use for fish or anything spicy and live with the speckles.)

I've had this set for nearly a year now, and find myself back to using old Revere Ware and cast iron for most of my cooking.Truly disappointed in a product and company I initially loved.

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Nordic Ware Danish Ebleskiver Pan

We have used this pan every weekend for a year.Don't bother making mix from scratch Hungry Jack's "just add water" pancake mix makes wonderfully light and fluffy Ebelskivers. We add blueberries and raspberries to our Ebelskivers (fresh in season, frozen but thawed in warm water the rest of the year).

Yes, it is nonstick but I find a little butter is necessary to keep the Ebelskivers from sticking if they have fruit in them, plus the butter is essential to taste, in my opinion. I add a small, thin slice of butter to the bottom of each Ebelskiver hole once it's hot (heat over low or medium low heat).Once the butter melts, add batter to each hole to just slightly below the hole's rim (beware, center hole heats quickest, so add butter to that hole last and add batter to that hole first).Now add fruit or jelly to center until batter rises to rim or just above the rim.

Once brown on bottom, use a small silicone heat resistant spatula to flip the Ebelskivers over.While the flip takes a little practice, it is easy to catch on to.Trust me, guests and family will be impressed with these unusual breakfast treats AND will be amazed at the taste!We top our Ebelskivers with real maple or blueberry syrup and a small dollop of whipped cream ("Reddy Wip" make not be haute cuisine, but it sure tastes good!).

NOTE ABOUT CAST IRON: We also own a cast iron Ebelskiver pan, which we hate. No matter how many times I've tried to season and oil the pan, the Ebelskivers stick which ruins the Ebelskivers.Plus, I have a bad neck which is irritated by trying to use caste iron, which is very heavy and difficult to use for making Ebelskivers.Just be sure to wash the nonstick pan by hand and don't use forks or other metal utensils to turn the Ebelskivers.

RECOMMENDED!

I was worried at first that I wouldn't be able to find an Aebleskiver pan that worked on a glass top range, but then I was able to find this Nordic Ware Flat aluminum pan at a specialty hardware store. My first attempt at making the tasty Danish treats was a huge success. Aluminum conducts heat very well, so I was able use low heat only 3 out of 10 on the dial, and it made perfectly round Aebleskivers in a quick amount of time. The non stick surface needs very little oil or butter, and was super easy to clean using warm water and a mild soap. I would recommend this pan for any one who has a flat glass top radiant heat range.

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I own this pan, and it cooks evenly, its durable (no flaking of the coating, the handle is still in mint condition) and it stacks into my cast-iron frying pan.

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This device can produce the most exciting treats for which the mouth is yearning.Recipies are hard to find but they are available with a good search engine. Ebelskevers may be frozen and reheated in a conventional oven at 400 degrees for 7 minutes and have a fresh flavor.

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My son saw the infomercial for the Pancake Puff pan on TV. I know first-hand, coming from a Swedish family, that this is nothing new. My 97 year old Grandmother has several cast iron versions hanging in her home. I asked for one and she gladly handed it over. My father commented that he always thought they were egg poachers. We fired up stove but with the age of the pan and the natural difficulty of cast iron, my aebelskivers came out very poorly. So, I threw heredity to the wind and went online to find a teflon version.My son was so excited to use this. Any batter will work, but it must be a thinner mixture than what most normal boxed mixes result in.Anyone who complains that they can't turn these with absolute ease is not doing it correctly. The object is not to poke the aebelskiver and manually flip it. You are really just using the stick (or whatever you use) to spin it over so the uncooked side cooks. Just slide the stick under and sort of spin it under itself. It'll spin right around. We have a lot of fun with this. I also bought the cookbook that Amazon sold as a package with the pan. There are only a few pages of recipes that can be used with the pan. The rest are Scandinavian recipes every Grandmother has in her own recipe box. They can easily be halved; we are a family of 4 and always have too many leftover when we use the regular recipe.

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Cuisinart GGT22-20 GreenGourmet Tri-Ply Stainless 8-Inch Open Skillet

I bought this because I have an induction range and needed new non-stick cookware.I really love this skillet! The non-stick finish is the hardest I've ever seen and the pan is heavy and heats evenly. Packaging is recycled.The handle is made from recycled steel.It's safe to put in the oven. It is petroleum free, PTFEand PFOA-free.

Now I'm here to purchase the 12 inch version.

Highly recommended.

I love this skillet...wish I had a 10" one as well, and even a 12".No matter what the product, scrambled eggs stick a little.So it is with this one.However, it isn't really stuck, it just isn't incorporated into the eggs that come out of the pan.A quick wipe with a paper towel and the "stuck" eggs are gone.

I also like the fact that if you preheat it (don't get it too hot) it doesn't emit toxic fumes like standard non-stick materials.

The price is right, the product is awesome.

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Needed to find a pan to use on my new glass cooktop.Delighted to find this Teflon substitute which is made without the bad chemicals of other non stick pans. Liked it so much, I bought another one in a bigger size.

Read Best Reviews of Cuisinart GGT22-20 GreenGourmet Tri-Ply Stainless 8-Inch Open Skillet Here

I'm glad the other reviewers have had such a good experience with this pan, but that's not been my experience, I wish it was but it wasn't. I purchased this (not from Amazon) for the reason most people do, trying to go green and stay away from chemicals. On that basis I guess its fine, but to call this pan non-stick is a real stretch. I would describe it as Non-Stick for a short time in the beginning or almost Non-Stick on some type of foods or Non-Stick for cooking eggs if you add lots of butter or oil to the pan. The pan does clean up easily thou and that's good cause half your cooked egg will still be there when you wash it. I own many Cuisinart products and have always been impressed with their quality and value. But this item does not even come close to meeting my expectations.

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I looked for quite awhile trying to find a small nonstick pan that didn't have Teflon or other carcinogens. This pan works extremely well better than expected. I cook eggs with NO oil and they slide right off like in infomercials. The handle is at a good angle, the pan is attractive, and it works! Highly recommended!

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Nordic Ware Nonstick Broiler Pan Set

This product is a disgrace. Nonstick is not one of its virtues, and those who are thinking of purchasing this waste of money should be forewarned. It is not even well designed for broiling with small openings for fat drainage that quickly clog up. I am honestly surprised that Amazon would allow such an unworthy product to be sold under its banner.

This is one sorry pan.Seems you can't ever get it clean.Nothing comes off.Throwing it out.Only reason I gave it 1 star is that the size was what I wanted.Correct that, the size IS what I want.I owned a similar item previously, and it worked for years without caking up with gunk, but I don't know the brand.If anyone out there has a good one I'd like to hear about it.

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I bought one of these a couple of years ago and I'm buying a new one.It isn't as non-stick as it should be and it isn't all that easy to clean.But it's small and a heck of a lot easier to clean than those monstrosities that come with most stoves.Yes, it could have more drainage holes, but the deep groves help keep fat from the food.All in all, this is a fair product.

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I had looked a several web sites for a broiler pan that was dishwasher-safe.Almost all of them had small broiler pans, but they were labeled

"hand wash".The one that I ordered from Amazon was "dishwasher safe".

I followed the direction for care.It was amazing!!All residue washes off readily by hand; therefore no need for the dishwasher.Following the directions for treating the pan before use really works!!I am very pleased with my purchase.V. Gage

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We were looking for a broiler pan a) small enough to soak in the sink and b) easy to clean.This product is both, although I cannot quite get the top half to lie flat in the bottom of our sink.That is a moot point, though, because nothing has stuck to it so far...Materials and construction are top of the line.The bottom half is also non-stick and can be used as a shallow baking pan.We are very pleased with this pan and wish we had known about it earlier.

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Nordic Ware Divided Skillet Omelet Pan & Poacher

The description fails to note a warning contained on the back of the product's label regarding glass/ceramic cooktops; "Use of high or even medium high heat will damage this pan and your stovetop."

The description states, "The pan's heavyweight construction".Actually the pan is made of very thin, lightweight aluminium.This explains how the pan can be damaged by medium high heat I guess.

Yes, I'm aggravated by the omission and false statement.It might show.

I returned mine.

This has proved to be just what I needed. I have an older Antionette Pope Cookbook (1954)which features a recipe for a fluffy omelet. The recipe requires a divided pan. This pan is ideal for that recipe and works perfectly. The egg poaching insert works well too. I bought this pan specifically for this recipe and couldn't be more pleased. My family loves the omelets the pan (and I)are able to produce. E-mail me and I will share the recipe(...). Then you'll be able to appreciate the beauty of this cookware.

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The pan worked as advertised. The metal is thin so be careful about over heating. A thin pan helps when cooking an omelet. A heavy pan will overcook.

Love the flip over design... Well made and works great. Be sure to use wooden tools as not to scratch it...

The added bonus of the egg cooker is very nice. As eggs are the best foods you can eat, I eat a lot of eggs...

I hand wash the pan.

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I bought this to replace an omelet pan that was at least 30 years old.The handle finally broke off after decades of service and left me in search of a replacement.I found this, bought it, and have been dissatisfied ever since.It is NOT a heavy duty pan (very thin in fact), NOT coated in durable non-stick material (peeling after perhaps 6-10 uses and very sticky even with butter or cooking spray applied liberally) and certainly doesn't cook evenly (burns by the hinge and remains raw at the outside).The search for a suitable replacement for my trusty old pan continues.

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This pan is cheaply made and everything sticks.I went to QVC and bought a great omelet pan item #K6518 and what a difference!It's not a divided pan but makes great eggs!

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Chantal Copper Fusion 11-1/2-Inch Chef's Pan with Lid

We looked at every pot and pan we could, including commercial brands.As a professional commercial kitchen designer, we have many options and we explored them all.Chantal copper fusion offered exactly what we were looking for; attractive cookware, excellent craftsmanship, even heat distribution and cool handles.We have owned a lot of nice "stuff" over the years and Copper Fusion is by far the best cookware we found at any price anywhere.

I got this pan for making curry dishes and other fun sauce-based creations. It is just right for that purpose, and looks good, too! It is fairly easy to clean-Sometimes I need to use one of those nylon scrubbers, but clean-up is quick.

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This pan is phenomenal. It works well for one dish meals and looks nice from oven to table.I use this for everything from meatballs to fried chicken.The clean up is excellent (just soak in water).I had grown tired of the non stick cookware products for health reasons.I was very surprised how well this pan worked without a non stick surface.The right temperature and oil are the key to success.

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I purchased this Copper Fusion pan with lid approximately two weeks ago to enhance my collection of similar Copper Fusion cookware I use on my induction cooktop. The cooking utensil is solid and well made, and cooking with it is a dream. But, I put it in the dishwasher to clean it and the gloss red outer finish was removed and now I have this drab red finish to observe. It is now the freak of my collection of cooking apparatus. Pleased about the design, weight and cooking qualities: very unsatisfied with the outer finish.

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For searing and then briefly roasting in the oven, you can't beat this. I use this for lamb and pork chops and for small roasts. Very easy to go from stove to oven, and the lid does a great job of preventing your meat from drying out.

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Farberware Classic Stainless Steel 3-Quart Covered Saucepan

This saucepan is a nice size, not too large and cumbersome and not too small.This allows many items to heat nice and evenly and not boil over if a watchful eye is not kept closely on them and the pan is too small or scald because the pan is too big.The lid fits on with a nice tight seal, it fits even better than my older Farberware pans of this sort.You cannot go wrong with this pan, for sure!The hook on the handle is great if you have a pot rack.This is an added nice feature!The handle is comfortable and stays cool, like on all the other Farberware pans I have.

Much tallerthan average,helping to avoid boil overs this stainless cladalumimum bottom saucepan is a little marvel. to start with :the bottom plate is the flattest of any make and simply does not move onceset on a burner. The lid fits inside the pan, avoiding drips and has a smooth top without the grooves that are ubiquitous in the Calphalon pricier offerings( water catchers requiring extra hand wiping to avoid water spotting

I know of only onecompetitive product: the everyday stainless by Cuisinart but they're far more expensive andthe handles are metalic anddo get too hot to handle when cooking time is lengthy, notso the reinforced plastic ones of Farberware.

Et ceterum censeo:Long live Farberware(the last of the truly sensible cooking pots and pans!I just wish they'd offer a 10 or 11 inch stir fry pan or wok( Not nonstick, please!but with cover)

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I just received this pan from my daughter for my birthday. I have 2 farberware pans,a 1 qt saucepan and an 8" skillet that I have had since 1952. That is 50 years. I received them as wedding presents and they have been used daily ever since. I also have a 20 year old 2 qt and a 10 year old 10" skillet. I think that Farberware makes the best pans and I love Them. The quality of this new pan is even better than the older ones. I was pleasantly surprised

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I have a set of 16-year-old Farberware.I ordered this 3 qt. pan as a replacement--the handle on my old 3 qt. cracked from where the screw hole is.After I received this beautiful pan, I noticed the limited lifetime guarantee, called the number, and a new handle for my old pan is in the mail to me as we speak.This 3 qt. pan is even nicer than the pans I bought almost 20 years ago and is higher than the old model with a nicer lid/rolled edges and nicer bottom--and it really is beautiful--very classic styling.Since I use them so often and new one's so lovely, I will definitely keep the new one even though a replacement handle is on its way.

I also have a 1 qt., 2 qt., 4 qt. pot, 4 qt. dutch oven, 10" skillet and little mini-skillet, all of which I use all the time (I use at least one or more daily) with no problems.Very nice, basic cookware at a reasonable, affordable price.I bought my cookware individually back when I couldn't afford to buy an entire set.I loved the fact that you could buy a quality pan individually.

BTW, I acquired one of my 4 qt. pots from my grandmother's possessions after who knows how many decades of cooking and it's still in excellent condition.Also have her double boiler pot.Even though the screws do loosen, I only have to tighten every few months at most and have never had a screw strip or lost a handle.I would always buy another Farberware if needed (after seeing this new saucepan, would really like to buy a whole set of it, even though I don't really need it!)

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My mom has had these pots for 35 years, I've had mine for 5. They still look like new. They are virtually indestructible, go right in the dishwasher, and cook quickly and evenly. Besides, they look great and the handles don't get hot like the Calphalon's of the world.

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All-Clad MC2 Fry Pans

All-Clad pans are always well made, and this pan is no exception. A couple things to keep in mind with this particular pan:

1) Master Chef 2 finish I love the brushed aluminum finish, which should age well, but for now, not everything is available in this finish, though the selection is pretty good.

2) This is an 8" pan, which I find a nice size for a lot of stuff, but it is "small" (of course, there is a 7", if you like tiny pans :^)

3) This is the stainless steel interior, not non-stick. While All-Clad guarantees their non-stick interiors, I love the stainless, no worries about scratching, you can get in there and scrape away when making sauces. But you will want to use a bit of olive oil or other fat whenever cooking; but then again, why wouldn't you.

The ongoing debate over cookware at my house is over: All-Clad is the best cookware overall and is worth the extra money. Our coppers tarnish and require retinning. Our encapsulated disk cookware (Reverer and Farberware) suffer from loose and broken plastic handles and too-small disks which limit the cooking area of the fry pans. The biggest debate was between Calphalon and All-Clad. My wife really liked the lighter weight of Calphalon's anodized aluminum stuff. After living for both for several years, All-Clad has shown its overall superiority in the following ways:

1) Denser anodized finish. The All-Clad LTD finish is much denser and more even that that on Calphalon. This makes it more attractive and easier to clean. On the MC2 stuff the finish is not anodized, but it is tightly frosted and well made. It's quite attractive too. I've started to accumulate MC2 stuff because it's cheaper and performs just as well. The LTD stuff does look better on a rack mixed with Calphalon. It's tough to beat black aesthetically.

2) Greater heat sensitivity. You actually cook with the stove set to a lower temperature with All-Clad. It appears to register changes more quickly. Both types of pan are good in this reguard but the All-Clad is noticeably better.

3) Bend proof aluminum is soft and thinner areas can bend.All-Clad's steel cladding makes it tough as a tank.

4) Immune to interior wear-out.Anodized finishes eventually wear out which on the interior of a pan can be a disaster (this is especially so if you use steel wool).The stainless steel interior of this pan is NEVER going to wear out.

As a fry pan, the All-Clad MC2 12" fry pan hits on all cylinders. It's big enough for a 4 egg omlette, or most of pound of bacon. It's battleship built, well balanced, even heating with great sensitivity. The handle stays cool and is angled so that you can lift the heavy contents without undue strain on your wrist. The MC2 finish is durable and very attractive. You can clean it very effectively with Ajax. The MC2 finish will yellow a bit over time. Real chefs just let it get brown. After using it for months and letting it get nice and brown I tried cleaning it with the 3M scrubby and Ajax/Comet cleanser I use with the LTD finish and it worked like a charm on the MC2. Just make a nice paste and power away the burnt on grease in moments leaving a nice buffy shine. Don't worry about scratches the MC2 finish is a fine patina of minute scratches anyway! It looks great and is basically indestructible.

Buy All-Clad MC2 Fry Pans Now

All Clad make beautifully constructed pans that are built like tanks, and the Master Chef 2 finish ages beautifully. Some folks worry that the brushed aluminum finish will be impossible to clean, but cleans up fine with steel wool, with no worrying about scratching the shiny finish. Best of all, if you don't bother, its still looks great, because the brushed finish looks equally good with a well used patina.

And of course, it performs wonderfully too. The whole pan heats evenly and quickly, the stainless steel holds a fond well for making pan sauces, while cleaning easily when you're finished.

You might also want to check out the lid, which makes this pan even more versatile.

Read Best Reviews of All-Clad MC2 Fry Pans Here

I was a little disappointed when I first opened the box because there were some little grey marks on the rim of the pan but they disappeared completely when I used a little Bon Ami on it. Had to wash the pan anyway before using it. I cooked some fried eggs in it and they were the best I've ever had. Then I cooked some chopped meat in it and the results were wonderful. Very easy to clean, beautiful to look at, and a real pleasure. And I like the handle although some people don't seem to. I am now going to buy another All Clad MC2 pot or pan every month since I can't afford to do it all at once, and then gradually get rid of all my Calphalon non-stick! Better late than never and I am very happy!

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This fry pan has a fabulously-even heat distribution that cooks and sears meats to perfection while preserving the natural flavors thereof. Doesn't absorb the natural juices like some teflon/non-stick pans do. Beautiful stainless polished finish that will keep on shining with proper care/ stainless powder cleansers. When I really want the flavor to come through, I use this pan and it brings out the best of each meal!

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