Well, that all depends on what is in the pan, and if she winds up and hurls it at you, or if it's a half-hearted under-hand toss. For maximum damage, I'd fry a couple pounds of bacon and let the grease get dark and smoky and side-arm it. Let the DIY Napalm do the damage without denting the pan... Hope this Helps
The diameter of the cooking vessel portion is around 13". The entire pan, with handles, is around 24" in total length. The height, with lid, is around 6".
First off, This is the pan I use the very most out of all my cookware. It's volume makes it ideal for one skillet family-sized meals. A sauce pan will typically have sides that are straight up and down and higher; allowing for less evaporation. The wide base of this pan can actually function as a skillet, and I have…
see more
First off, This is the pan I use the very most out of all my cookware. It's volume makes it ideal for one skillet family-sized meals. A sauce pan will typically have sides that are straight up and down and higher; allowing for less evaporation. The wide base of this pan can actually function as a skillet, and I have used it for this. Your finished product will just retain a bit more moisture. Truly, If I had to have just one pan, this would be it. I use it nearly everyday; while I use my saucepan less frequently. I always pre-heat on medium low for a minute or two before adding butter or olive oil, and it is a fantastic pan.
see less
First off, This is the pan I use the very most out of all my cookware. It's volume makes it ideal for one skillet family-sized meals. A sauce pan will typically have sides that are straight up and down and higher; allowing for less evaporation. The wide base of this pan can actually function as a skillet, and I have used it for this. Your finished product will just retain a bit more moisture. Truly, If I had to have just one pan, this would be it. I use it nearly everyday; while I use my saucepan less frequently. I always pre-heat on medium low for a minute or two before adding butter or olive oil, and it is a fantastic pan.
The pan has sloping sides so it's a little indefinite. On the generous side, I'd say about 10 inches. On the plus side, this pan will easily hold 4 chicken breast halves or 6 thighs. The neat thing is that you can make a nice reduction sauce, using this same pan. Once you've sautéed the chicken and set it aside, yo…
see more
The pan has sloping sides so it's a little indefinite. On the generous side, I'd say about 10 inches. On the plus side, this pan will easily hold 4 chicken breast halves or 6 thighs. The neat thing is that you can make a nice reduction sauce, using this same pan. Once you've sautéed the chicken and set it aside, you can add a little cooking wine, salt, pepper and your favorite herbs to make the reduction. The All-Clad Stainless Steel 13 inch Flat Whisk (T-134) does a great job.
see less
The pan has sloping sides so it's a little indefinite. On the generous side, I'd say about 10 inches. On the plus side, this pan will easily hold 4 chicken breast halves or 6 thighs. The neat thing is that you can make a nice reduction sauce, using this same pan. Once you've sautéed the chicken and set it aside, you can add a little cooking wine, salt, pepper and your favorite herbs to make the reduction. The All-Clad Stainless Steel 13 inch Flat Whisk (T-134) does a great job.
Three inches per my best measurement. This is a great skillet. Mine is American made. We leave it on the stove top, as we use it nearly every day. Highly recommend it. Hope they are still USA made
No seasoning required. Pre heat the pan on medium low for about 5 minutes. Then add your oil and allow it to heat up. Add your protein, you’ll hear a sear which is what you want. The protein will release when it’s ready to turn. If the protein is sticking then it is not ready to flip. Easy clean up. Let the pan soak wi…
see more
No seasoning required. Pre heat the pan on medium low for about 5 minutes. Then add your oil and allow it to heat up. Add your protein, you’ll hear a sear which is what you want. The protein will release when it’s ready to turn. If the protein is sticking then it is not ready to flip. Easy clean up. Let the pan soak with soap and water. I use Bar Keepers Soft Cleanser when cleanings. The pan continues to look brand new with the cleanser. Great pan. Enjoy
see less
No seasoning required. Pre heat the pan on medium low for about 5 minutes. Then add your oil and allow it to heat up. Add your protein, you’ll hear a sear which is what you want. The protein will release when it’s ready to turn. If the protein is sticking then it is not ready to flip. Easy clean up. Let the pan soak with soap and water. I use Bar Keepers Soft Cleanser when cleanings. The pan continues to look brand new with the cleanser. Great pan. Enjoy
According to the "All-Clad" brochure that came with the pan, it does say "oven and broiler safe." We have only used it on the range top and have not tried/used it in our oven. Good luck!
Yes. You want to use a little butter or some type of oil. Make sure you use low-to-medium heat, and just the right amount of heat so that the eggs cook but not so much that it will scorch the eggs. You may have to play around with the heat settings to find out the right amount for your stove and this pan.
