Comments

1. joivie says:

   December 30, 2009 at 1:17 am

   I can’t believe some­one uses this pan to cook eggs! I have tried sev­eral cook­ing oils and but­ter, and every­thing sticks to this pan, mak­ing it very dif­fi­cult to clean. My hus­band won’t even use it.

   I have reverted to my tried and true cast iron pan that never lets me down. Even the cheapo stain­less pans I got at Ross are bet­ter than this.

   TERRIBLE!
   Rat­ing: 1 / 5
2. J. M. Hester says:

   December 30, 2009 at 2:08 am

   I am sim­ply amazed that any­one can be sat­is­fied with this pan. I bought this pan last week. I fried bacon it on medium heat (as advised by sales­per­son). Bacon stuck. Fried eggs on medium heat. Eggs stuck. Ok, must be my fault–try low heat. I fried bacon on low heat. Bacon stuck. Fried eggs on low heat. Eggs stuck. Pan would not come clean with hand wash­ing and mild soap (as the instruc­tions advise). I promptly returned the pan and got a non-stick. My life is much bet­ter. Do NOT be fooled by the pan’s good looks. Think its just me? My wife’s sis­ter bought the same pan. Her report: every­thing sticks. My sis­ter has the pan. She hates it! Guess what? Every­thing sticks. How can a prod­uct be so pop­u­lar and per­form so awe­ful? You are hereby on notice.
   Rat­ing: 1 / 5
3. mommyofchristopher says:

   December 30, 2009 at 4:57 am

   I’ve been watch­ing this 12 inch All-Clad when it was $112, just a few months, ago. Then, they raised it to $125. Now, it is $135. What’s with the con­stant price increase??? I do have the 8 inch pan and it’s great, that was about $40. It cooks my eggs fan­tas­tic. In response to the per­son with the eggs that sticks, it is because that per­son did not take the time to warm the pan. The pan is thicker, so it takes a lit­tle longer to warm, but it cooks beau­ti­ful eggs. Eggs will def­i­nitely stick if the pan and oil is not hot.
   Rat­ing: 1 / 5
4. Mallow1 says:

   December 30, 2009 at 6:13 am

   This pan was a BIG dis­ap­point­ment for me. Items kept stick­ing, and I got tired mighty fast of using Barkeeper’s friend every time I used it. The biggest prob­lem, though, was it shocked me every time I used it! At first, I thought it was my imag­i­na­tion. Imag­ine my sur­prise when one day it shocked me so hard a large blis­ter devel­oped on my thumb! It WASN’T my imag­i­na­tion. Maybe it was due to the mag­netic sur­face, I have no idea. BUT, none of my other stain­less steel pots and pans (cheap ones) did this to me! And they all have metal han­dles. Go fig­ure. I sold all my pieces of this line on eBay and am now try­ing Cal­phalon, which seems to work great (so far.)
   Rat­ing: 1 / 5
5. I. P. Simpson says:

   December 30, 2009 at 8:53 am

   I am com­pletely under­whelmed by the famous All-Clad fry pan. It’s sup­posed to be 10-inches. In fact its work­ing sur­face is less than 7 1/2-inches. It is also very shal­low, with no depth to the sides. Finally, the edges are knife-sharp and it is only a mat­ter of time until I slice myself open clean­ing the damn thing. I pre­fer my Cal­phalon and Far­ber pans to this.
   Rat­ing: 1 / 5

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