on March 12, 2010
I received this as a Christmas gift and absolutely love it. It has a large cooking area.
The skillet is 11 x 2 inches and has 7 layers of aluminum alloys.
Everything browns and cooks evenly. There are no hot spots. Foods can be sauted in the skillet and then finished in the oven or broiler up to 600 degrees F.
Unlike most other skillets, this pan has a wide bottom area. The skillet is 11 inches, the bottom which actually comes in contact with the heat is about 10 1/2 inches. I compared this skillet to others and, although they are 11 or 12 inches across, only 9 inches actually comes in contact with the heat source because they have slopping sides. The sides of the Viking skillet are almost straight.
Like all Viking, this skillet needs to be cleaned with Bar Keeper's Friend and then rinsed with soap and water to maintain it's brand new look.
It is advisable to first season Viking cookware by first washing it and then placing a tablespoon of oil in the pan and heating it for a minute or two and then washing it again.
This cookware makes me want to cook more. It is a very high quality pan that should last.
If you want quality pans that will last a lifetime, Viking is for you.
on March 9, 2012
I've snagged this Used-Like New for $80, and I'm happy with the choice. I wanted a stainless steel pan for searing, and came across this deal and jumped on it. This is my first stainless pan, so I can't compare it with others. the aluminum layering makes it lighter than I expected, but it weights a hefty 4+ pounds. The handle comes high, is made of polished steel and stays cool even on high temp cooking. The pan cooking area feels light for its size and thickness, due to the aluminum, like I mentioned. It gets searingly hot quick, and I was impressed with the sizzle it makes. It's stupid maybe, but the sizzle is sharp, uniform under the whole beef, with many sharp, distinct pops ( I was aware of it immediately, that's why I mention it) It sticks less than some low end nonstick coated pans and cleans up easily. The rough part of the dish sponge seems to leave fine scratch marks easily at cleaning, but that might be the norm with all steel.
on April 4, 2012
My family members for some reason, all glommed on to All-Clad instruments for their cooking pleasure. I would try cooking with them and detested them because they were heavy and unwieldy. The All-Clad's were not balanced correctly... if you lifted them from the burner with a heavy load they would twist in your hand and spill your lovingly-prepared contents onto the stovetop. The VIKING pans are balanced perfectly and they don't twist in your hand under heavy loads when lifting. It may be the handle design that separates them from the rest but, when I save some more money, I will purchase more Viking pans with their perfectly balanced design features.
on December 18, 2013
This pan is our "go to" in the house, and has been for about three years. I live with a former chef, who is very picky as to his cookware! It is NOT non-stick, but it's a fantastic pan for searing, or braising. I make bolognaise in it all the time. It's great to just throw in the oven. The pan comes sparkling clean with a little easy off oven cleaner! (I only use it on the bottom/back of my pans when they get really caked with stain).