Stainless Steel Frying Pan

First, I read most of the reviews concerning this and other products; comparing features ,pricing, and even complaints(most seem to have problems with food sticking/burning and cleanup). I will try to address most of these with a reasonable quick answers but with true thoughts. Lets look at features and pricing. This is an all clad design(meaning that it has a core sandwich between two layers that extends the full body of the item), which helps with even heating. The stay cool handles are comforable and securely attached to the body and the product is oven safe too(within recommended limits). The weight of the item is heavy but reasonable when compare with same/equal and lesser quality items. The appaearance/cosmetic/look is high polished and retains it's looks even after several events of cooking as long as you use common sense care in use. As for pricing, all you have to do is compare simailar products and you will find that most items with these features and quality is 2 to 4 times the price of this item(don't take my word, compare for yourself). Now, as to the problems(food sticking/burning and cleanup), these are user related. The first thing you need to do is follow instructions on use and care. When you recieve the item please wash and dry according to enclosed brochure. To stop and or reduce the chance of sticking, preheat the item around a mid setting; then add oil and reduce heat to a mid-low setting(too high of setting will result in the proability of sticking and or burning of food); then add desired food product(s). Never forget your process of cooking, the best is to not leave and finish your cooking. If you follow these steps your chance of sticking and burning of food is reduce highly. With the steps provided above, cleanup should be a breeze. Most of the time all is needed is warm soapy water and a cloth and rinse well; but if needed you may use a cleaner to remove stain or food particles. Use recommended cleaners and no metal pads or etc, that might scratch the surfaces.(also you can use a mixture of water with lemon juice and or vinager and let soak for 1/2 hour to 2 hours, then wash as stated). All this information is available on the web for you to research and use in caring for this or simalar products. Inclusion, this product is a quality item at a afforable price and will last for several years of use if properly care for. If you are looking for SS cookware, then this item should aquire your attention, thoughts, and your consideration.

I've been using this pan for nearly a year now and it's become my favorite piece of cookware. I also bought two sauce pans from the Cooks Standard line and they perform amazingly well. I own or have owned other SS pans from some of the top rated and most expensive brands and this pan does everything they can do and hasn't warped a bit which is more then I can say for some of the others. It's stainless, not nonstick, so you need to learn how to effectively cook with it utilizing oil, temperature control, and time. It takes time, but once you master it, you'll never go back to nonstick.

My wife loves this pan! It has been amazing, and the quality is top notch! The glass lid is also so beautiful and easy to clean! (We bought the 12” frying pan and glass lid option).

I hated this pan when it first got to my place. Everything sticks and it was a nightmare to clean. Then I did a lot of research online to learn how to use stainless steel pans. Now the pan doesn't stick and is easy to clean with the new techniques. The pan does scratch up over time, even with bamboo or wood spatulas. You must be committed to learning how to cook with stainless steel pans if you get this one. The price is pretty good, and the pan feels sturdy. No warping after 1 month of use. You must learn how to cook with stainless steel, which is very different from cast iron/carbon steel/nonstick pans. Disclaimer: this is not written in the pan's instruction set. So use at your own risk. How to cook so it doesn't stick: 1. Heat the pan on high or medium high. 2. Add cooking oil (doesn't really matter which). 3. Wait for oil to produce smoke. 4. Turn the heat immediately to low when you see smoke. 5. Wait 15 seconds (count to 20 in your head) 6. Add the food to the pan. How to Clean tough stains: 1. Heat the pan up on high or medium high heat. 2. Add small squirts of water to the pan's dirty spots. 3. Use spatula to dislodge stains in the areas water was squirted. 4. Pour out dirty water. How to Clean REALLY TOUGH STAINS: 1. Add 3 spoons of baking soda. 2. Add water, and bring to boil. 3. Let the water boil for 1 minute and the stain should be coming off 4. Let the water cool to room temperature. Add soap to the water + baking soda mix. 5. Use sponge to spread the baking soda/water/soap mix and scrub off the dirty stains. 6. Use Bar Keeper's Friend to clean the bottom of the pan and any spots that you can't reasonably get the baking soda/soap water to.

Absolutely worth the cost, these pans are easy to scrub. You can use brillo pads if they get gross. Just a very good value in my opinion. I was so sick of buying junk cookware and having to replace it every year or two... That is way more expensive to buy a $10 pan every year, rather than spend $28 and get one that will last for many years. These are so well made. You can feel the weight. Came in perfect, gorgeous new condition. I am so HAPPY I FINALLY SPENT SOME MONEY ON THESE! I would not recommend any other pan. Those telfon pans are so bad, they flake and that stuff is toxic. I like to be able to scrub my pans when I get them messy, I can with this and it just comes sparkling clean again after! You can soak them overnight- unlike ceramic pans which will get rust spots if you do that. Stainless steel is the way to go and the handle--- Oh the handle really does NOT GET HOT Even when I have it on my power burner for 20 minutes on medium high heat. I have NEVER experienced that. That is why I got the 3 ply clad, not just the stainless steel- there really is a difference which is important when you have 3 small kids in the house, just in case... Because there are times when my mini chef son(7 years old) likes to remove his own pancakes from the pan after the burner is turned off... Its such a great feature. The handles also never get wiggly, idk about anyone else but my handles on my crappy cheapo pans always got loose quickly after buying and you would have to tighten them up with a screw driver- not these- these handles are riveted theres absolutely not way they can get loose. Nicest pans ever buy them. I have 3 now; 2 frying pans and 1 3quart pot. I love all 3 and am happy they sell individually because they are pricey but so worth it... I can just buy one when I have some extra cash and hope to replace all of my junk pots and pans with these in the near future!

I just received this 12" fry pan in the mail today. Here on Amazon, they show this fry pan to be 14" diameter, which I figured was the top of the fry pan. I know other people have measured it, but Amazon has it at 14" for their measurement, where it states in orange type... "Compare to Similar Items" along with 3 other fry pans. The top is 12-7/16" wide and the base before it curves up the side is 9-1/2". It's good to know the bottom diameter as to what burner it will fit on. This one fits on my largest burner on my flat top stove. It's a very nice, fairly heavy pan with cover on, but not like a cast iron fry pan. I have 2 glass covers from my non stick fry pans I threw out, so I'll probably use them the most, being they both fit this pan. The cover that came with this pan is nice, but I'll probably use it to make popcorn. I experimented with cast iron and stainless steel fry pans making popcorn. Stainless steel won the contest. No more microwave popcorn after I found out the concerns and health risks with it! I watched a video on YouTube, where a person seasoned a stainless steel fry pan with coconut oil before he used it. I also did that with this pan on med. heat until it started to smoke. Then I took it off the burner and let it cool down before I wiped out the coconut oil and washed it. I then fried 2 eggs (sunny side up) with Smart Balance on medium heat. The eggs did NOT stick at all and were fried very nice. As I've learned the trick to frying in a stainless steel pan is to allow the oil, butter, etc., to get hot before anything is put in the pan. This pan is triple clad, so the outside has stainless steel from the top all around the bottom and back up the side. There's no seam on the side, (close to the bottom), like some other pans have. I was concerned about that seam, as the pictures make it hard to see if there is one close to the bottom.

This is a quality product, at a reasonable price. I am sorry that it was not made in USA. I have only had it for a month or so and can not attest to long term characteristics. But it heats evenly even though my burner is smaller than the skillet. The handle does stay cool to touch. If you place a good high temperature cooking oil in it and slowly heat it till it begins to smoke, then let it cool and wipe it down, it will gain a slippery surface that is close to that of a teflon skillet. I have fried eggs in it, which is probably one of the best tests to see if things will stick and it passed with flying colors the first time or two. Unfortunately this oil seasoning process may need to be repeated somewhat frequently. I have fried chicken in it and it holds 6-8 pieces with room to spare and the lid is great for holding in the heat and reducing the cook time. I always run some water in it right after cooking while it is still hot (wipe out any extra oil or grease first). You might need to run your spatula across the bottom too. But then after dinner, this is easily cleaned with only hot water and rinsing. I have used a Revere Ware stainless skillet and am not new to cooking on stainless. But I am pleasantly surprised at how well this cooks eggs after seasoning and cleans up. I have not had a huge reduction in where I turn my stove top setting, but a little. The instructions say not to cook on high heat and it did make a little vibration noise when I was seasoning it. But it can go directly into the oven at up to 500 degrees F. I also hope it works well with induction cooking but haven't purchased a new stove yet, so I can't comment on that.

Wow, what a great pan, and what a great value, too! I recently redid my kitchen, and decided it was also time to replace my old discount-store cookware. I have a couple of pieces of All-Clad (thrift-store finds), and I really like them, but the price is just too high for me to replace the rest of my cookware with new pieces of that brand. After looking around, reading reviews, etc, I decided to take a chance on Cooks Standard -- and I'm really glad I did. For about a third of the price, this pan works every bit as well, and looks just as good as the other stuff. It has a good weight (marginally lighter than the other, but not significantly so, in my opinion), and the handle stays cool. I'm used to cleaning Stainless cookware, so from my perspective, cleanup is easy. I like the handle -- it is comfortable and stays cool. Some people have said the handle is too rounded, making it easy for it to slip. I can see the point, but I haven't had that problem. Nice domed lid makes it easy to cover large things. Update: After 2 1/2 years, I'm still very happy with this pan. No problems at all. Still recommended! Update 2 -- It's now been 7 years, and this is still my "go-to" pan. Still recommended!