Average Reviews:
(More customer reviews)suspicious of non-stick surfaces since the first pans appeared on the market, my only experience was with $20 pans with screw-on handles. you know the type. i converted all my pots and pans to all-clad and viking when i moved in 2000 and left non-stick pans in the trash. but. but last year i got an all-clad non-stick pan and i am now a convert. it is a joy to cook with and is as easy to clean as the dinner plates (i do it all by hand).
after reading these reviews i felt compelled to respond. reading about pans and surface coatings i learned that non-stick surfaces are designed to get hot as 500 degrees before they degrade. in fact, the surface material actually "off gasses" before you see the material degradation.
to enjoy the pan the way it was intended do not use it in high temperature situations. if you are going to sear, then oven broil chicken, for instance, use a traditional pan. if you are sauteing onions and vegetables, reducing a stock, or doing a stirfry, use the non-stick.
these are pricy, i know, so if you can afford only one, get the regular surface (which cooks have been using forever) and you will have a pan you can give to your grandkids.
**update**
this pan lasted me 5 years before i gave it away. it is definitely no longer non-stick and requires gobs of butter or oil to do its task. since i already have a traditional surface with the All-Clad 51125 All Clad Stainless-Steel 12-Inch Fry Pan with Lid and a non-stick equivalent with Lodge Logic L8SK3 10-1/4-Inch Pre-Seasoned Skillet, i don't need this non-stick pan cluttering up the kitchen.
reduced from 5 stars to 3 stars. i still love all-clad, but i will not buy expensive non-stick pans again.
Click Here to see more reviews about: All-Clad Stainless 12-Inch Nonstick Fry Pan
Frying, browning, sauteing? If you tend to use your fry pan a lot, as most people do, doesn't it make sense to purchase one that will give you years of excellent service? All-Clad's three-ply stainless steel construction with a non-stick interior will allow you to cook with minimal fat and even heat distribution.
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