Features:

  • 8-Inch fry pan with wide flat base and versatile low-profile shape
  • 3-ply bonded construction consists of durable stainless steel encapsulating an aluminum core for even heating throughout
  • Highly polished cooking surface with starburst finish offers stick resistance and easy maintenance, plus won’t react with food
  • Contoured stainless-steel handles permanently secured with stainless-steel rivets; capacity etched on base
  • Oven- and broiler-safe up to 600 degrees F; induction compatible; limited lifetime warranty; Made in USA
I love All-Clad cookware

I love All-Clad cookware. It is built to last a lifetime. This small pan has an 8" outer diameter and perhaps 5" flat interior surface so it works well for smaller cuts of meat, etc. Just understand if you embark on using cookware such as this, you have to go at it a bit differently than cast iron or non-stick. Just get some Bar Keeper's Friend or some other such stainless cleaner, learn the cooking techniques, and you are set for a lifetime of cooking pleasure. If you are more of a non-stick, convenience sort of person, this is probably not for you.

8 inch fry pan

Heats up quick, washes well, wife is happy. I am required to use 12 more words in this review. Potato.

The best advice is to use lower heat than used too ...

This was the first All-Clad purchase and was little hesitant at first. We normally cook with no stick pans and took a little time to master. These cook with even heat. The best advice is to use lower heat than used too and that seems helps with sticking. We have purchased several more All-clad pans since this and will continue to replace our old pans.

Great Pan by performance and looks

My 10 inch pan came faster than Amazon even predicted. The box was packed inside a box. The pan is simply gorgeous and looks, feels, and performs superbly. I cant imagine a fry pan being better and there are some tests on YouTube and Consumer Reports that backs it up. I have gotten away from all NON STICK coatings, cant be good for you and if those coatings eventually wear down, that means some of it is also in your food. I now prefer to cook in non-coated pans but it amazes me that people that criticize the pan because something sticks or how its harder to clean than a non-stick pan. Its the nature of the design like complaining how a sand pillow is not as soft as a feather pillow. I really dont have those issues now that I have learned how to cook and clean them and that was not hard. I love the design of the handle which is different. When you first touch it you think it may not be as comfortable as some others...and its not But the number one purpose of the handle is to allow me to safely handle a hot pan and its contents when I need to and that is where the handle design is superior to others. The design never gets hot but what really impressed me is how the design feels more secure in my hand from spinning even if my hands have water or oils on them. Its more secure of a grip than my other pans. For my style of cooking this pan work great because I can go from stove top to the oven and then the broiler and the pan can take it and deliver! This is now my go to pan. The other HUGE thing for me with this pan...is that it is made in the USA and that matter to me. I will slowly replace all my cookware with All-Clad due to looks, performance and origin. I no longer can blame my pan LOL

oNE Big Pan

i read the reviews before purchasing and yet I bought it anyway we cook for a family of 7 big eaters. the pan is slightly dome shaped in the middle as described in the reviews but it still cooks. The instructions fails to remind people to season the pan so it will not stick fortunately I am a big fan of stainless steel and know this,besure you do this before cooking in it . All in all I got what I expected

Goodbye Hard-Anodized!

First I had stainless with an aluminum disk on the bottom. Okay, but it didn't distribute heat very well up the sides. I replaced the disk-bottom cookware with non-stick hard-anodized aluminum. The non-stick surface didn't last well, and I have been very gentle with it. This pan is everything that America's Test Kitchen has reported for All-Clad tri-ply. It distributes the heat evenly up the side instead of just on the bottom, and although it isn't non-stick, clean up is easy. I just heat some water in it for a couple of minutes, and most residue slides right out of the pan.

Best pan for the money.

My searing-game has gone way up with this All-Clad pan. Holds a ton of heat, distributed evenly, and sears a chunk of meat like nobody's business. I'm guessing this is a 'loss-leader' for All-Clad, as it was significantly cheaper than any of their other products at my time of purchase. Folks buy this for relatively cheap, they love it, and then they buy more products at a higher profit margin. Well, it works! I certainly intend to purchase more All-Clad pots and pans in the future.

Great quality

Ive always been hesitant to buy a stainless steel pan because past experiences had left me frustrated with the clean up. This pan is easy to clean and a little sprinkle of the all clad cleaner has it sparkling like new after every use. I find myself reaching for this pan frequently. I plan on investing in more all clad pans.

Once you know how to use it, it's great! I use it for Scrambled Eggs.

I use this 8 inch pan for scrambled eggs, and I am so pleased that I learned the trick to easily clean the pan, and eggs are known to be the food that sticks the most and is hardest to clean. Here is the process First turn on the burner (medium/high) and let the pan stay there empty for one minute. While the minute passes, I scramble the egg and set it aside. After a minute I reduce the heat a little bit and add about a half teaspoon of Ghee. Butter will work also, but Ghee is better due to it's high smoking point. (The smoke point of ghee is 485 degrees Fahrenheit, which is much higher than the smoke point of butter at 350 degrees Fahrenheit.) Let the Ghee or butter remain on the already hot pan for one minute. moving the pan around so that it coats the bottom as well as the sides where the egg might have contact. Now reduce the heat to LOW heat (I go to a 2 from a 4 or so) and add the scrambled egg. Watch for the edges of the egg to get firm and with a utensil, even a fork is fine, lift the edges and fold the egg or move it around. Get under the egg with the utensil and let the ghee or butter get under the egg in its new position. You will be amazed that no egg adheres to the pan. Had I know this was possible I would have ditched the non-stick pans years ago! LOVE this Stainless Steel pan as it is a healthy option. It is well made, sturdy and looks so elegant in the kitchen. Made in the USA!

Great Fry Pan…

This is a great stainless steel fry pan but it takes rather a long time to heat up due to the thick bottom, which has an embedded aluminum layer. This does mean the temperature will not fluctuate much while cooking, a good thing. If one comes to the AllClad pans after using teflon coated aluminum pans (even good Cephalon pans) some readjustment is in order. These take longer to heat up and they get hotter at a given cooktop dial setting. For instance, I cook scrambled eggs in olive oil on a Cephalon pan at a dial setting of 6 on my GE glass cooktop. At that setting the olive oil never smokes and the eggs never burn. At the same dial setting the AllClad gets so hot (400° measured) that it smokes the olive oil and burns anything in the pan. I recommend using a good infrared thermometer to gauge the actual temperature. Cleaning is not as easy as the promo videos show, at least not if you cook with olive oil or Crisco. Both will form a tan residue that requires some scrubbing with the AllClad cleanser or Bar Keepers Friend. The upkeep on these is more than for teflon pans but these much more versatile and take abuse that would kill a teflon pan in no time flat.

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