All-CladD3 10 Inch Stainless Steel Frying pan, 3-Ply Stainless Steel Pan, Induction, Oven Broiler Safe 600F Skillet, Professional Cookware, Silver

Excellent quality stainless all clad pan.Pros:Cooks evenly.Helper handle is a must.Food rarely sticks badly, easy to clean up. (i use the "barkeepers friend" cleaner to get the haze off that seems to accumulate on SS pans.)Nice riveted handle, very strong there.Holds a LOT of food. This is a bigger 14" than I've seen in the stores. You will not find one like this in Walmart LOL. It measures 14 5/8" at the top, and almost 12" at the base. I had so-called 12" pans before and I was always having to do two batches of everything when I would fry something.Cons:The main con for me is it does not have a lid. I would have loved to have a lid, and am improvising with aluminum foil now.Another is it is heavy for me. I am 60+ with a muscle problem, and I can't hold it without the helper handle. So I need to always have both hands free when lifting it. I did not take off a star for this though, because many people would not find it a problem.Another is that it does not fit in my sink to wash, I have to have it on an angle the whole time, and move the faucet out of the way when flipping it over. Again, not that big a deal, but I mention it for others who may have a small sink.I went ahead and gave it the whole 5 stars but because of the no lid it should have been 4 1/2. (Still, I could have spent more money to find one with a lid I guess.)

Skillets like these will probably last most cooks a lifetime. I bought a small one (8") and a large one (12"). I use the large one for stir-frys, to brown meats that then can be oven-roasted, souffles and to do one-pan preps of many ingredients that eventually occupy a large volume when mixed together. If browned material gets stuck on the bottom of the large pan, it's easy to get off and re-incorporate into the sauce using a large metal turner. Which is not true for the 8" pan. So, I tend to use it less (reverting to my old non-stick 8" pan.) Adding more oil doesn't seem to prevent this problem in the smaller pan. It may be that the margin of error for the 8" pan--applying enough heat to get the oil hot enough but not too hot--is smaller, and the the process less forgiving of my wrong estimates.Both pans' surfaces were designed for easy cleaning and brown or black stains come off with a non-abrasive cleanser (e.g., Soft Scrub). Since good, even heat distribution depends not only on the materials used, the surface design and how the alloys are layered, but also on your ability to avoid black stains on the bottom, which become hot spots; a smooth, simple surface that's easy to clean is important.Overall, you do get what you pay for in this excellent product.

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!

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