All-Clad Stainless 8-Inch Fry Pan
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5 of 5 people found the following review helpful
on January 11, 2010
I just bought a couple sets of All-Clad stainless after the Calphalon non-stick we were given as a wedding present began to give up the ghost and the non-stick began deteriorating. I bought all-clad because of its cadillac reputation. I was a little worried about food sticking, but I followed the old mantra "hot pan, cold oil" and cooked some scrambled eggs that just slid out of the pan with no sticking whatsoever. The pan heated evenly and cooked evenly--no hot spots. Excellent.

The handle 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 lift 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--excellent pan, bad handle
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5 of 5 people found the following review helpful
I'm very pleased with my purchase. Convenient size, excellent heat conduction, even cooking and easy to clean make it a great addition to my kitchen.And it's nice looking. Without violating Amazon guidelines, I'd like to say that customer reviews were very helpful in making my decision; they are appreciated.
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4 of 4 people found the following review helpful
on March 20, 2011
I received this pan as a gift and have been very pleased with its performance. Here's the technique that I use to make a French omelet without sticking:

First, bring two eggs to room temperature, then beat them just enough to combine with a tablespoon of water, a little salt and a little pepper. (If I'm in a hurry, I break two cold eggs into a microwavable container, beat them with a tablespoon of water, and heat on high 10 seconds.) If you put cold eggs in a hot pan, they will stick.

Second, heat the pan on medium heat for a minute or so.

Third, put a tablespoon of cold butter in the pan. It should sizzle, but not burn. As the butter melts, swirl it around the pan to evenly coat the bottom and sides of it. If the butter burns, the pan is to hot and you should start over.

Third, once the foam of the hot butter subsides, place the eggs in the pan and immediately begin moving the pan back and forth while using a circular motion to stir the eggs with a fork. If you've followed these steps, the eggs should move freely in the pan. Once the eggs have set -- it should take less than a minute and they should be a little runny -- they should fold nicely onto a plate without sticking. The omelet should be fluffy if you've mastered the technique of stirring while moving the pan back and forth.
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4 of 4 people found the following review helpful
My wife and I received this as a gift to add to our 10" and 12" copper core pans. At first we did not think we would find much of a use for it. However, as we often have both of us and our two teenage boys all in the kitchen at the same time during a meal prep, we have found several uses for it. We sear or sweat some ingredients prior to adding them to a larger recipe.

If you already have parts of an All-Clad collection this will complement nicely. If you do not have any All-Clad this may be a good place to start.
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4 of 4 people found the following review helpful
on June 26, 2007
I was skeptical at first because I've been cooking for years with some high-quality non-stick pans. Recently AB announced that you can't really develop a good Fond in a non-stick. I have never been satisfied with the fond-based sauces and reductions I've made in non-stick, and now I heard my guru state what was going on. I bought this on sale, and my very first two opportunities to cook with this pan and derive a sauce reduction in it proved the point. I will be adding more and larger All-Clad pans to my firepower!
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3 of 3 people found the following review helpful
on June 30, 2012
I own practically everything this company has ever made, even some pieces that haven't been made in years. I have cookware, utensils, canisters, you name it. I generally don't buy designer items, but I try to buy quality. This line has been one of the best investments in my home I've ever made.

Just a couple of months ago, after having a conversation asking if they'd examine some of my cookware (the bottoms on those pieces were not flat enough to use on my glass top range without spinning around), I mailed off 4 of my larger pieces.

Thanks to All Clad, I have brand new, non-spinning cookware items- 3 qt and 6 qt saute pans, an 8 qt stockpot, and a 12" frypan.

I found them to be very kind, and when it was all said and done, they replaced every piece from the over 17-year old set that I sent them without question or hesitation. They even included brand new lids for the 3 items I sent that use them without requesting the lids from my old cookware.

By that same token, I will continue to support All Clad, and just like they did for me, it will be without question or hesitation.
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7 of 9 people found the following review helpful
on December 10, 2010
I really want to like this pan more than I honestly do. The pan (8" fry pan) was shipped promptly and arrived in good condition. So, no complaints there. But although the pan performs well in many ways (as others have stated), it is lighter than I expected (which, for some people, may be a plus over the heavier high end cookware) and (as another reviewer mentioned) the handle, I find, is very uncomfortable. I'd prefer a smoother handle that doesn't dig into my hand in the wrong places. I expect if you have a certain size hand and/or grip your pan differently, this may work great, but it doesn't work well for me. Maybe, overall, it's that my comparison with other high end cookware has thrown me off. Again, this is a very good pan for cooking, living up to all the things others have reported. But, having heard all the raves about All-Clad, and finally buying my first pan (to try the brand), I don't think I'll buy others because, for me anyway, it's just not the best fit.
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3 of 3 people found the following review helpful
on August 22, 2006
I'm not much of a cook but I like quality things and for the few times I used the pan the food came out great. Caramel sauce in other pans get burned all the time but the one time I made it in this pan it turned out smooth as silk.
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5 of 6 people found the following review helpful
on October 30, 2008
This 8" pan is quite tiny. I have not found many things I can use it for. However, since it is an All-Clad, it has even heating and it does fry the best egg, and grill a very tasty grilled cheese sandwich!
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1 of 1 people found the following review helpful
on October 27, 2012
This is my second All-Clad pan, I loved my All Clad Stainless Steel 10-Inch Fry Pan so much my husband bought me the 8" for Christmas. These pans are great, it took a little getting used to, after I had been using teflon non-stick for years. If you make sure to preheat, use only low to medium heat, and use a little butter, oil(peanut works great) or grease(bacon is our fav!) nothing sticks. My eggs and grilled cheese get the bacon grease treatment and they are wonderful, never stick and never over done. Just make sure you preheat and you should be good.

I like the 8" size, since it's stainless, it's heavy duty. It's a bit smaller and easier for me to lift and manuver. This one is great if you want a more indirect heat and want to lift the pan off the flame. Great for flipping nuts and pancakes, too!

Easy to clean, you can just boil a little water in the bottom if something sticks. If I get any high heat bluing, I just use a little Bon Ami 04030 Bon Ami Cleaning Powder, 12-Ounce and it takes care of it. You won't get this as much if you use only low to medium heat though.

I know that they are a little more expensive than most pans, but I've decided to make purchasing decisions based on quality. This is GREAT quality and I'm sure I won't be replacing it in my lifetime(I have already gone through 2 other brand sets in 15 years). I think that it's wonderful that they are still made here in the USA, and I'm sure we'll be adding more to the collection over the years. These are definitely heirlooms. Something that my children will be fighting over someday.
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