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Average customer review 
(based on 92 reviews)
 A Smaller, Useful Pan
Written by S. A. Johnson from Bay Area, California
Jun 16, 2005
After getting the 10-inch version of this pan, I found a great deal on the 8-inch pan and picked it up for smaller jobs in the kitchen. This was a great decision.
8 inches *is* small for a lot of cooking and this shouldn't be your primary fry pan but it is great for doing smaller jobs on the side or for cooking up things for one or two people. I use this guy for eggs, meat and more. The pan heats really evenly and feels great in my hand. The handle does a great job of dispersing heat and staying cool, too. And, though it doesn't come with a lid, the medium lid from the All Clad pots fit it well.
When things do stick, I don't worry about attacking it and scratching off the surface. I can use a scraper, sponge, or scouring pad without any problems. Metal can be used but it is more likely to scratch. And it is safe in the dishwasher although I recommend handwashing as much as possible.
Some cooking tips I learned with this type of pan: Use a lower heat, not because you have to (like with non-stick), but because it heats so evenly, you often don't need that higher temperature. Also when you throw something in, whether you are using butter, oil, a spray, or nothing, let it sit and cook a bit before you try to move it around. Hamburger, for example, will adhere to the pan at first and if you try stirring it up right away, small pieces will be stuck and are more likely to burn. Rather, wait until it has a minute or two to cook on that side. The parts that adhere will cook, separate and lift away from the pan so you can stir it easier. And when you are done, if there is any food stuck to the pan, put some water in it and let it boil for a few minutes. This will help lift it off and make cleaning easier.
Again, a great pan, a great brand, and definitely worth the money since it will last you a lifetime with the warranty they give you.
(91 of 92 people found this review helpful)
An impresisive pan and worth the high cost
Written by Mediahound from SF Bay Area, CA United States
Dec 11, 2002
This is probably the best fry pan available. You might want a nonstick pan in addition for cooking things that need a nonstick surface such as omlettes, etc. This pan is good for cooking everything that does not require the nonstick surface such as sautés, meat and fish, etc.The stainless steel shell with aluminium inner core is a great design in that it evenly distributes the heat to all areas of the pan, including the sides. Some cheaper pans only have a heat conducting layer on the bottom of the pan, not on the sides. I like everything about this pan. It's beautifully made, looks great and performs wonderfully-form follows function. It's the perfect size unless you routinely cook for a large family. I debated getting the 12" version of this pan at first, but when I took a look at the 10" I realized it will be fine for 99% of my cooking. I admire good manufacturing of quality products. This pan is true quality through and throughout and should last you a long long time.
(49 of 50 people found this review helpful)
Cooking eggs in All-Clad
Written by Marc Allen from Brandon, MS United States
Jun 28, 2005
I fry eggs in my All-Clad pans all the time. Some tips:
1. Mmake sure the pan is impeccably clean. I give it a quick once over with a soft sponge and Cameo Stainless Steel Cleanser before I fry eggs in it.
2. Heat the pan for 2 minutes before adding the oil. I find that butter is better than oil for eggs. If I'm on a diet, I use a little oil with just a touch of butter.
3. Let the oil heat before adding the eggs.
4. Let the eggs set before moving the pan around. Once the white is set, you can swirl the eggs around in the pan to make sure they release before you give them a flip. If perchance they stick a little, I use a small, heat resistant flexible spatula to gently coax the sticky places off the pan.
(66 of 70 people found this review helpful)
A Fantastic All-Purpose Pan
Written by S. A. Johnson from Bay Area, California
Jun 16, 2005
After going with a non-stick version and having problems with that (not knowing the best way to use it), I exchanged it for the stainless version. This was a great decision. First, it showed me that All Clad does stick by its lifetime warranty. Second, because I learned that I don't need non-stick for everything and I found out the best way to use this type of cookware.
The 10-inch size is great for most everything. Every once in a while I could use a 12-inch version for more volume but not often. I use this guy for eggs, meat, stir fry and more. The pan heats really evenly and feels great in my hand. The handle does a great job of dispersing heat and staying cool, too. And, though it doesn't come with a lid, the large lid from the stock pot fits it well.
When things do stick, I don't worry about attacking it and scratching off the surface. I can use a scraper, sponge, or scouring pad without any problems. And it is safe in the dishwasher although I recommend handwashing as much as possible.
Some cooking tips I learned with this type of pan: Use a lower heat, not because you have to (like with non-stick), but because it heats so evenly, you often don't need that higher temperature. Also when you throw something in, whether you are using butter, oil, a spray, or nothing, let it sit and cook a bit before you try to move it around. Hamburger, for example, will adhere to the pan at first and if you try stirring it up right away, small pieces will be stuck and are more likely to burn. Rather, wait until it has a minute or two to cook on that side. The parts that adhere will cook, separate and lift away from the pan so you can stir it easier. And when you are done, if there is any food stuck to the pan, put some water in it and let it boil for a few minutes. This will help lift it off and make cleaning easier.
Again, a great pan, a great brand, and definitely worth the money since it will last you a lifetime with the warranty they give you.
(32 of 32 people found this review helpful)
Great pan
Written by John C. Cox from Seneca, SC United States
Nov 21, 2003
This pan is great, easy to cook with, very even heating, and very light for its size compared to cast iron, solid steel, or copper bottom pans.It seems a little pricey, but once you cook with it a while, you realize why it is so good. Metal handles help when doing oven pan roasting -- they don't melt like plastic ones do, but still stay cool on the stove top -- unlike some other brands metal handles. You get a good fond with it, so you have lots of good stuff left for making gravies and pan sauces with. No non-stick stuff to flake off. Metal handles are rivoted on, so they don't fall off like those cheap bolted on plastic ones (anything by Faberware) or the welded on metal ones. The only caution is don't cook things like eggs and pancakes in it -- they stick like crazy no matter how much oil you use..... buy a non-stick pan for that sort of stuff.
(32 of 33 people found this review helpful)
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