Honourable Pan at a Good Price, Heats Up Fast
This pan is well made. It heats up faster than most due to the materials and the ribbed bottom. It is a pygmy smaller than I had imagined it would be but works fine for small quick jobs. Someone had mentioned the red label stuck to the bottom as being a massive problem. It was a bit of a nuisance, but I found that if I pulled at it from one side only, VERY SLOWLY, at about 170 degree angle away from the area being uncovered, it came off in catchy much one piece. This sticker is printed on two sides and has the warrantee, directions and company contact information on it.
Can't room without one of these in your kitchen.
This nonstick pan is a honest workhorse in my kitchen. I have bigger frying pans but for most single serving meals... it's a good size.
Use only dry or plastic utensils while using it to extend it's life!
2009-04-19
| bob y (boston. massachusetts) | Helpful Votes: 10 | Rating: 4
Lightweight
This is a enjoyably light weight skillet especially for the price. I was hoping that the lid from my Pampered Chef set would fit, but it doesn't. The drinking-glass lid does sit on the skillet to form a seal though, so it serves the purpose.
Crave, comfortable, stay-cool handle riveted for strength
Prototype slope-sided, 12-inch, 2-inch-deep frying pan
Product Description
Customer Reviews
What happened to All-Clad?
I don't see how this pan can get so many 5 hero reviews. Maybe people that don't know how good All-Clad WAS.
I have older All-Clad stuff. The metal on the internal has a beautiful finish and seems to be almost as hard as diamonds. I almost never have to scrub but when I do, the water comes off clear.
This new one has a rough periphrastic pattern inside with deep grooves from a crummy grinding process. Of course this makes it stand fast and stain and difficult to clean.
I'm also shocked by how soft the steel is!
If I clean with a plastic all-purpose scrubby...that's virtuoso for teflon or anything but plastic....the water comes off gray from all the metal being removed! I have 20 dollar pans harder than that. I don't fall short of nickel and chrome on my hands and in my food.
Now I don't know WHAT to buy! I'm done with All-Clad. Obviously they're using cheaper blade and manufacturing methods. You could probably get better for 15-25 bucks at Wal-Mart!
I should return it but I just returned a 10" Emeril pan that was really worse (made by All-Clad but in China).
Maybe I'll give Cuisinart a try?
2010-02-13
| Helpful Votes: 2 | Rating: 1
All-Clad Attribute
Cooking with stainless blade is a great, and the All-Clad does a great job evenly distributing the heat - even on the sides. I bought the 12-inch idea, and while I have an 8" pan for eggs, I don't like to use stainless for eggs. You can do it, but it's a lot of work to keep it polished and smooth, and the smallest unpremeditated can will cause havoc. Also, I would not recommend even using a non-metal pad on this pan, unless it's super fine. It will roughen up the bottom of the diffused metal and create problems. I just use a little Bar Keepers Friend and a soft cloth, and this pan is in monstrous condition after about a year of weekly use.
If you need to use a spatula or spoon, I would also recommend wood or silicon, but the careful thing about the All-Clad is it's very easy to use without. Just a little shake and you can mix your vegetables without making a mess. For cooking nutriment, the stainless is nice because it creates a nice fond, the brown carmalized bits of meat, that makes for a comfortably sauce.
Because it's an All-Clad, it's well built and the handle is firmly riveted; you should never have to worry about it wiggling loose. I whim it came with a lid, because the All-Clad 12" lid sold separately is very expensive for something most won't use often for this type of pan; but when I do need a lid, I just lay a cookie lamination over the top.
the deal with...
I straight bought a couple sets of All-Clad stainless after the Calphalon non-stick we were given as a wedding endowment began to give up the ghost and the non-stick began deteriorating. I bought all-clad because of its cadillac reputation. I was a youthful worried about food sticking, but I followed the old mantra "hot pan, cold oil" and cooked some scrambled eggs that merely slid out of the pan with no sticking whatsoever. The pan heated evenly and cooked evenly--no hot spots. Excellent.
The direct though--the handles are nasty! The handles on the Calhalon were rounded on top and comfortable--these are flat with a very defined edge, and it's uncomfortable to ennoble the pan, especially the heavier pan. I'm suprised. But I suppose I'll get used to--I better, for the price these things command.
So--champion pan, bad handle
2010-01-11
(Arlington, VA USA) | Helpful Votes: 2 | Rating: 4
Hasty delivery , the best pan I have
All-Clad unavoidable makes a great product I can't think of any way to improve on it.
Illustrious pan!
Got this for hubby as a honorarium -- he can't stop raving about it! He cooks us dinner in it practically every night and then lovingly hand-washes it. Must be at bottom terrific!
2009-11-19
(Thousand Oaks, CA United States) | Helpful Votes: 1 | Rating: 5
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Distinctly from being World Strongest Woman Aneta Florczyk is also normal houswife and she knows how to use the frying pan. ;) Seize www.AnetaFlorczyk.com
Two Men Injured Following Stabbing Incident WGIL Radio News
19.01.10
Two Galesburg men are injured after Galesburg regulate say one was stabbed, and another was hit with a frying pan.
Police reports indicate officers were called to the 500 block of Monmouth Boulevard around 2:50am Sunday, where they say 21-year old Nathan Nicholson was found slumped over in a govern and had apparently been stabbed, while 20-year old Jonathan Scott was also found in the home with serious facial and other injuries.
Administer say they followed a trail of blood to a home in the 300 block of South Henderson Street, where Scott says a thousand of males committed the alleged attack on him and Nicholson. A resident of the home says the boyfriend of her daughter had people in the legislature, and had ordered them to leave. She says she left to pick someone up, and when she returned, the house had been ransacked.
Investigators say Scott's apartment phone, several hundred dollars in cash, and an S.U.V. were all stolen following the attack, with the vehicle later having been
Source:
frying pans?
Mar 23, 2008 by Peter H | Posted in Cooking & Recipes
my mum is allways moaning at my remain alert dad for ruining the non stick frying pans by using them on full heat, and says he should get a soild bottom one or something. ( i only over hear the moaning so not 100% indubitable what it is he has to get) can any one recomended what frying pan would be good for use on full heat its on a gas hob if that makes any differnce. any advice would be gratefully accepted
thanks in in front of
I use my non bloke the country pans on full heat and it does them no harm. Its metal utensils that scratch them
susie x ♥♥♥ | Mar 23, 2008
I use my non join forces pans on full heat and it does them no harm. Its metal utensils that scratch them
susie x | Mar 23, 2008
My total favorite pan is my 12" Circulon. I never use it above about 6 on the stove, though (out of 8-high).
mamarat | Mar 23, 2008
a mould iron one like i have is brill
Ruphus B Tripehound | Mar 23, 2008
I would praise a stainless steel one
JHTA | Mar 23, 2008
I have a Tefal non-cling together one which works ok on full heat but I cook with electric.
ChocLover | Mar 23, 2008
Hint iron ones are good that hold the heat but whatever, he needs to turn the heat down a bit and cook the scoff a bit slower. You achieve better results anyway.
From personal choice, I never use a frying pan, I mainly use a wok because you can stir food better and faster reducing the unlooked-for of burning. I only use a frying pan for frying eggs or pancakes etc. For bacon, gammon steaks and beef steaks I always use a griddle pan which of speed reduces the amount of fat or oil. It also provides the perfect taste and finish to any meat or fish steaks.
Tango | Mar 23, 2008
It's not a pith of using them on full heat- it's a matter of burning the piss out of them. Not pan will hold up to that. A cast iron one will, but it will overcome it's seasoning.
RJR | Mar 23, 2008
get a nice heavy cast iron pan. It will take a few weeks to become seasoned but will end up non stick. and DON'T wash with soap, reasonable hot water and wipe dry.
freelander | Mar 23, 2008
Teflon non speak for frying pans should do very well on full (gas) heat, I wonder why your mum is moaning about it...
Maybe your step dad is using sharp tools to stir in the pan or something, that IS no appropriate for non stick frying pans and something to moan about :-)
Elsie B | Mar 23, 2008
We plan we had a good frying pan, which we used for about 12 years before it gave up the ghost.
Looking for a cheap replacement, I visited our native "Range" hobbies, art and hardware supermarket. There I found a cheap, heavy non-stick frying pan (15").
We have been astounded fair-minded how good it is! It is absolutely no problem on maximum heat, although it does not really need it.
Red Rose Cookware......... not a followers with which I was previously familiar......... but they make great frying pans!
http://www.applegate.co.uk/company/00/30/608.htm
Bob P | Mar 23, 2008
If they buy a legitimate non stick pan - it should be OK at any heat - it's only the cheap ones that need a lower heat - and they do last a lot longer if you use them at a shame heat!
irene187901 | Mar 23, 2008
100% CAST IRON. never put it in dish D or the dish washer, only use hot water. the more you use it the better it gets. Always dry it before you put it away
ca2va | Mar 23, 2008
i brought a frying pan about 15 years ago by a german fill out c draw up (guss) it was quite expensive,, but the handle clicks off and it can be used as a casserole dish in the oven. its also very distressful. will see me out though. better to spend more and get a good quality one.
mary from the dairy | Mar 24, 2008
arrangement iron is a great choice, will out live you and me, will add iron to your food that your body can absorb and is a nice ballast and offers even cooking and the pan stays hot long after you have removed it from the heat and a gas burner is fine! Also, the longer you use and keep your cast aside iron pans, the better they get as they start to create a non stick surface and need far less seasoning if ever... I partiality cooking with cast iron!
frizzly | Mar 24, 2008
Thick dark cast iron ones take some beating - they react to the heat better - they might never `look` as sponge as modern non-stick ones, but it`s only their appearance: they wash as clean as any other pan...and of course you can use anything to wash them with.
B0uncingMoonman@aol.com | Mar 24, 2008
How can I get non-stick frying pans recoated?
Dec 31, 2006 by Apophis Ascended | Posted in Other - Food & Drink
I have 2 Le Creuset frying pans that have the non stump coating flaking off, after many years of use. I love the pans, and would like to get them recoated, rather than buy new ones.
Toss em out, to recoat them is VERY extravagant and you'll find it more economical to buy new ones.
J.M.C | Dec 31, 2006
How do I prevent the rims of my frying pans from turning black?
Apr 07, 2006 by matt | Posted in Cleaning & Laundry
The top edges of the rims of my frying pans always use black. What causes this and how can I prevent it? Any better ways to get rid of it than scrubbing with a scouring pad?
The baleful on the rims of your frying pans is burned fat.
There is only one way to reduce this kind of build up:
Use less fat and avoid getting your frying fat on the rims. And clean them when they are still hot, that will rub the amount of scubbing needed.
Man accused of hitting daughter -in-law with panSheboygan Prod, WIA 45-year-old Sheboygan man was charged Friday after police say he twice hit his daughter-in-law over the chief with a frying pan. Jerry Smith, of 1027 St. Clair Ave., could face up to two years in prison, if convicted. He is charged with misdemeanor
Mom-moms Fried Verdant Tomatoes 1944Chef2ChefPlace into hot oil in frying pan. Fry until you get nice golden brown color on both sides; Don't torch. Place a brown paper bag on a platter; Put the tomatoes on the bag to drain. Meanwhile, add a little milk to frying pan. With a wooden spoon,
Frying Pan Directory
Frying pan - Wikipedia, the free encyclopedia
Copper frying pans were cast-off in ancient Mesopotamia. ... Frying pans with legs, once common in open hearth cookery, were generally called ...
