I seasoned this skillet with coconut oil and it have performed perfectly. Along with the even heat distribution characteristics of the skillet I can now cook omelets or burgers and simply wipe the surface to clean it. I use this pan for more than I imagined.

This pan is a very good value for All-Clad simplicity and durability. Unlike many of the reviewers here, I received a product that was not defective in any way that I can find.

As long as I can remember that the pan is hot, this is terrific for searing a steak and then putting it into the oven under temperature probe control to bring up to perfect temperature. It is also a very decent saute pan, just deep enough with a nice slope to turn things with a quick tug of the wrist.

We have other All Clads, including the 2qt sauce pan, which has been the go-to for starting a gumbo with a medium roux, or starting special pasta sauces. The sauce pan purchased eight years ago was smoother with fewer "rings" in it than the frying pans I've purchased more recently, including this one. The other 8" pan that I have is starting to look smooth and satin polished after couple years of use.

Cleaning is easiest if one controls heat well and keeps food moving. Heating the pan prior to adding fat (butter, peanut, coconut, sesame, etc.) is very helpful to keep things non-stick. If something is pretty well adheared, we put some water in the pan and set it back on the stove to warm a little, then just take it off with a non-scratching "scrubby". If it is the aftermath of an enemy attack, as when friends help in the kitchen sometimes, we use a non-scratching, but very stiff plastic scraper tool that looks and works like a chisel but is made of a bakelite type plastic to dislodge anything too stuck. So far, no problems, the pans get smoother and stay clean.

The local mall store has some fancier pans that are all nice and mirror-polished, perhaps chromed inside. Over time, they get more scratches and offer no better stick resistance or cleanup. Those nice looking pans don't heat as evenly.

Some of the glass lids from other pans fit this well enough. The solid chrome lid is a step down in convenience from glass. Over time, I can do as well with the chrome lid as with glass, but two-three times per day nearly every day.

In the years we've had the Ã…ll-Clads, various "non stick" magic pans, including the grey ones with the "Twins" on the handle, have all failed in one way or another - we probably ate some of that coating. We also tried the ones that were guaranteed forever by the famous chef that can cook, they lasted a couple of months.

If you like to dump eggs and cheese into a cold pan, turn the heat up and walk away to shower, this is not the pan for you (use a microwave and a covered dish with the microwave on reheat!!). If you need to see inside a covered pan to know if your food is braised to perfection, this is not your pan either. This may not be the best induction cooking pan either. Gas and traditional electric cooking work very well with this pan, especially the combination of gas cooking and a good oven. This is not the pan for pan cakes or most common methods of cooking eggs, and definitely not the pan you want if you need to cook eggs without any sort of grease.

Need to reduce some liquid afterward? Sear? Make a gravy or quick sauce? Fry fish? Cook a a couple of chops or steaks? Brown some chicken before adding it to the curry? Toss veggies through a garlic shallot infused oil then deglaze and finish? This pan is nice. Good for a meal for two, but not enough to take on Thanksgiving by itself.

Some people mention cast iron pans, which definitely have their uses. Most cast iron pans today have very short handles that tend to get hot quickly. A short handle on a long pan is rough to deal with and not ideal for saute or frying that involves moving the pan.

I buy these items because they heat quickly and evenly, have handles that stay tight, clean easily more often than not, and improve over time. Simple, solid tools. It stings to pay so much for a simple pan, but over time that pain is forgotten.

If this pan, our latest All Clad purchase doesn't warp or have issues like the other reviewers say, I'll come back to add a star. If some oddity appears, I'll be back to let you know about it.

with a little insight on when to place ingredients and when to turn them the pan usually doesn't get too grimy and as long as you got some hot oil and let the meat brown it doesn't stick bad. Food cooks beautifully in this pan and it distributes heat very evenly. If I burn a lot of liquids or something in the pan I just pour some vinegar in it while it is hot and scrape it up with spatula. Occasionally I use Bar Keepers friend to polish it back up.

I bought the amazon warehouse one for a little cheaper, and it was perfect, worth it to save a few
Bucks. The pan is incredible. I cook a lot and generally use cast iron, but wanted a stainless steel pan for some time. Everything about this is awesome, the craftmenship, the handle, the look and feel. If your looking for a lifetime pan this is the company, and the best part is it's made here in America, support your country.

Love it, love it, love this skillet. Sautee or long, slow stove-top cook or low oven-temp bake, food turns out tender and tasty. Excellent clean-up quality.