Features:

  • 10-Inch covered 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. 18/10 Stainless steel cooking surface is non-reactive, preserving food's natural flavors
  • Oven- and broiler-safe up to 600 degrees F; induction compatible; limited lifetime warranty; Made in USA
Better than my expectations

I just wished I had bought All-Clad much earlier. It has surpassed my wildest expectations (and I had high expectations). We have had zero problems with sticking. We have cooked naan with no or little oil and had no problems. Yesterday we cooked a 'dutch baby' using a recipe that begins the cooking process from a cold oven. The baby puffed up to incredible heights and released without any issues at all. This is truly some awesome cookware. The quality is amazing. Cooked beef tenderloin for my wife for Valentine's Day and she just oohed and aahed of how they were cooked. Really remarkable stuff. After using it, it does not look like I just bought it but who cares. I bought it for cooking quality not looks. And oh how it cooks. Thanks All-Clad for supplying something that is such a joy to use.

Great tool for the kitchen

Great tool for the kitchen. It takes a little more consideration and sometimes a little more elbow grease to clean it but it browns and cooks like a champ. Update August 22, 2017 - This has been the workhorse for a month of Hello Fresh or Blue Apron meals, three times a week, in recipes that routinely call for a lot of skillet work. The pan heats up pretty quickly and the heat is even over the entire cooking surface, it cools quickly when the temperature is reduced, even on our electric stove. The pan is responsive to inputs. It works best at medium temperatures, never above 5 on the dial, still sears and browns well, pan sauces work great, always leaves a nice fond. It IS a bit harder to clean up than nonstick. Proper technique keeps this easier to clean. However, you CAN burn the oil or material with bad technique - and this can be really hard to clean. Don't ask me how I know this. Several unfavorable reviews with pictures look like thoroughly burned oil and you'll want a sand blaster for these. I've gotten used to a little patina and not "as new" clean most of the time wit; Barkeep's Friend every few meals keeps things from building up. Or cook a tomato based sauce. A great tool for the kitchen.

These things are awesome! I'm in my 30's now and I'm cooking ...

If Tony Stark/Iron Man was buying pots and pans, I'm sure he'd be buying All-Clad. These things are awesome! I'm in my 30's now and I'm cooking more and suddenly I care more about the products I use in my kitchen, beyond just ingredients in my food and what goes into my fridge. I suddenly care about my knives, my appliances and now my pots and pans. I did a lot of research about what brand to go with and All-Clad came up many, many times as the favorite. I decided to splurge and buy this beast and I couldn't be happier. I'd laugh at you if you told me I'd spend $100 on a pan 10 years ago, but now I think it's a must. Oh life....

Simply the best stainless steel pan on the market

I have been cooking home meals for 15+ years, and have moved from non-stick to cast iron to stainless, and have used tons of varying products over the years, and All-Clad pans are by far the best Stainless Steel cooking products on the market in their class. (You can get a better chef's pan for $500 but that's a different class of pan) For the money, this all clad pan has been just amazing, it heats evenly, and everything we cook with it has turned out stellar due to the consistent heat that comes off the surface. The build quality is sublime, the lid fits almost hermetically, and the pan itself is just plain gorgeous. Ignore the low star reviews who say everything sticks, they obviously don't know how to cook with stainless and they will have the same results with the best stainless pan in the world. If you are familiar with cooking on stainless, and you don't want to spend half a G, this is the best pan out there. I also recommend buying these pans new, as they are very prone to scratches and used pans will not cook as well as a new one, and obviously never use metal anywhere near this thing. We will be buying much more All-Clad cookware to round out our stainless collection

Even cooking and sticking isn't that bad

with a little insight on when to place ingredients and when to turn them the pan usually doesn't get too grimy and as long as you got some hot oil and let the meat brown it doesn't stick bad. Food cooks beautifully in this pan and it distributes heat very evenly. If I burn a lot of liquids or something in the pan I just pour some vinegar in it while it is hot and scrape it up with spatula. Occasionally I use Bar Keepers friend to polish it back up.

First all clad pan

There is a difference with all clad vs my cheaper pans. This pan is our work horse pan. This is our first/only all clad so we use it for as many things as we can. The first time searing steaks we noticed a huge difference compared to our nonstick cheap pan. Plan on purchasing more all clad products in the future. All clad is expensive but it says lifetime warranty. We've been using this pan nearly daily for 6 months and it still looks in great condition.

Highly recommended for everyday cooking

I've had this one day. I used it to make scrambled eggs, and for the first time ever they are all perfect, cooked the same way, uniformly. I've never imagined a pan can cook as uniformly. Usually it's easy to burn some edges, in just a few seconds. Not with this. I used butter under the eggs and cleanup was the easiest ever. I just needed a soft sponge to clean it. Very, very little of the egg was there, and that didn't really stick. I used to use butter with a teflon coated pan, and the protein in the eggs stuck like glue. Not with this. I'm surprised that it doesn't. Anyone who thinks all pans are the same, must think all cars are the same, all houses are the same, etc. They aren't. This is a bargain for the money, since the teflon pan, while much cheaper up front, is now in the garbage. This won't be. I would recommend do not use metal tools on it, or a scratch pad to clean it. These will make micro scratches that will enable, over time, the food to stick. This is much better than I expected, and the heat is evenly distributed, which I've never experienced before.

My favorite pan in the kitchen

This is my new favorite pan. I ordered after a strong recommendation from America's Test Kitchen and it performs just as well as they promised. It can do everything in the kitchen and has become my go-to pan for chicken, vegetables, pan sauces, and eggs. I used the Lodge 12" cast iron skillet for everything in my kitchen for years, and while that performed really well there were a few things I couldn't get right: eggs, pan sauces, and tomato sauce. This pan is phenomenal for all of those and should be a go-to for any home cook. The handle is long and comfortable, the all-clad material heats up quickly and holds heat for a great sear and cripsy chicken skin. The lid is tight-fitting that holds in steam and head really well. It cleans easily too!

A workhorse

I traded up from nonstick Calphalon to this pan because I go tired of replacing the nonstick every 3-4 years. And, frankly, it is almost as easy to clean as a nonstick. The trick is to let the pan cool before trying to clean it...don't toss it in the sink sizzling hot and run water on it. It heats up quickly, is light enough to "flip" the contents, the handle stays cool, and it's really nice to look at. I don't think I'll have to replace this baby. Well worth it.

It's an excellent pan. One cannot complain about the quality

It's an excellent pan. One cannot complain about the quality. It heats evenly, is large enough, and to my surprise, cleans up very easily. It's a little heavy, but I have both cast iron and black steel pans and they are much heavier. So, I suppose it's relative. Besides, as a 12 inch pan it's not surprising that it's heavy. To give you an idea about it, it weighs 2 lbs 12 oz without the top (with the top it's 4 lbs. 4.5 oz). Cast iron (no top): 7 lbs 8.5 oz. Black steel (no top): 5 lbs. 13 oz. I like the pan and I use it. It's expensive, but you know that.

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