I'm not a chef but a homemaker. I'm confused with some other all clad not d5 that they complain about the fish or egg sticking to the stainless steel?
894252
Fish and eggs will stick unless you use enough oil and proper technique. I heat the pan on medium, and once it's hot (a squirt of water should dance across the surface) I use at least a tablespoon of coconut oil or bacon fat and let that melt before putting the fish or eggs in. It took a couple times to get the technique down, but my eggs and fish never stick now. Just don't be afraid to use a decent amount of oil.
894253
Generally speaking the sticking is not a problem. It's not a non stick coating but the pans are so well made that if you prepare them and sear properly, the clean up shouldn't be bad at all. However I've found that eggs always stick to a certain degree in anything but a non-stick coating.
894254
Yes, it's true. The pans need to be coated with a good dose of oil, and there still may be some sticking. You need to heat the pan over LOW heat for 5 full minutes before adding the fish or eggs. A much easier way to go would be to buy a Wolfgang Puck Teflon coated pan for egg and fish dishes.
894255
I believe eggs, fish and similar items will stick to stainless steel unless you have sufficient fat in the pan. We make eggs on non-stick pans and reserve the stainless steel for browning and searing, which the All Clad pans do beautifully. There are no hot spots so the meats brown evenly. Fish skin comes out nicely as well. We love our All Clad pans.
894256
I have a nice set of (non All-Clad) stainless-steel pots and pans but when it comes to eggs, I strictly use non-stick. It is just much easier and saves time.
788820
I have the pan and I cook on an electric range. The only time I have something stick to the bottom is when it wasn't properly cleaned. The food sticks to food residue left in the pan after washing. If it is properly cleaned, this problem doesn't happen. Also, preheat before adding oil, butter, etc. Fred
873124
I have not had any issues with food sticking much when cooking. I have always had oil in the wok when I start cooking but did not need an excessive amount. Any minor sticking issues cleaned up easily.
2265014
I don't have the, it was a gift. I do have others and I am careful about nesting. I protect the non stick inner surface when I nest. My shallow pans I place a paper plate between the nested pans. Deeper pans t use a clean towel. Just "food for thought".
1428553
Stainless is better for you than aluminum or teflon coated. Sticking can be an issue but I have not found it to be with the two brands of stainless I own. Cleans up like a charm and heats evenly. Keep a can of stainless steel cleaner or a Mr Clean Eraser to make it shine. Enjoy your new stainless!
2223689
Stella,I'm a Professional Chef and have used all brands of pots and pans, I personally have All Clad for every day use.I only use mine for eggs and omeletes, best pan I've ever owned.Thanks,
2251874
I have never had any issues with food (eggs, or otherwise) sticking to this spatula. This is one of my favorites!! However, to be more helpful, I'll need a little more information... How does your husband prepare his eggs? (over easy, sunny-side up, scrambled, etc) What does he currently use to cook them? (Stainless steel pan, non-stick pan, butter, PAM, etc) And, what exactly is the issue that he's currently having?
1747789
I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to say the coating stay. I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to... » Read More I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to say the coating stay. « Show Less
1826835
No these pans are basically stainless steel. They are very high quality layered with an inner layer that distributes heat very evenly over the whole surface, sides and all. As the others that answered indicated they will yield good results if you warm the pan correctly and use some oil. Eggs are very tricky, I have a hard time even with a warmed pan so I have a teflon coated pan that I just use for eggs. But better results may be possible as I am not a chef.
1146164
I'll start by saying I have the most expensive chef's pan from All Clad. It has a copper core with a thick, brushed finished stainless steel exterior and interior and it's for all intense and purposes non-stick. Then I bought what I refer to as my toss pan, much like the one shown. It too is thick stainless steel, no core and more polished than my chef's pan. And It is made by All Clad. When I use if for sauteing I use safflower oil because of the high heat and when I'm done I have fried on oil on much of the surface, sides and bottom. The only thing I've been able to clean it with is a synthetic scouring pad and Bar Keeper's Friend, a fine scouring powder that won't scratch the surface. Oh, and plenty of elbow grease. It's a pain, but it works. Good luck.
1044687
I wish I could answer that. To me, it doesn't matter. I love the pots/pans so much that I don't washing them in the sink. I'm sure it has something to do with the coating that makes them so great. Sure don't want to ruin that.
1197690
I can only speak to my own experience, but the inside of my skillet was a little rougher than, say, the Lodge LPGI3 Pro Grid Cast Iron Grill/Griddle. However, it still wasn't THAT rough. Just season it and use it a few times, and I would think this would no longer be an issue to complain about. It's a great skillet.
1661383
No, but I rub the bottom with a little oil, and it helps things not to stick.....I didn't want the coating that is used in non-stick for health reasons......cooking at a lower temp and stirring often also helps with the "sticking" problem.
74040
As in cookware- it just comes down to how you feel about non-stick coatings. Some people are paranoid about chemicals- others prefer nonstick, so they offer both. I personally prefer the electro-polishing because I don't worry that I will scrape up the coating when I scrub the interior. And what is the point of getting stainless steel if you're just gonna coat it with plastic?
1937797
Bar keepers friend for stainless steel. And, a nonstick pan for eggs next time. Remember, the right tool for the job works best.
2145363
I make eggs in mine every couple days - the nonstick is great, I never had any problems. I did break the yolks a few times but I think it was my fault, not the pan's. :)
958998
The griddle does not have any kind of special coating. It is a good quality stainless steel. There is a lot of hype you can find about "vapor cooking". It seems to refer to simply cooking with little or no oil. The fact of the matter is that some things will stick and some will not. There is a reasonable conductive layer in the griddle that helps provide lateral conduction so that there are not "hot-spots". This is probably the feature that allows the use of less oil since it allows a more uniformly hot surface without scorching in spots. I have had best luck making sure that the surface is fully up to cooking temperature before adding anything. I use this on an induction hob, so the stainless steal is necessary (aluminum will not heat). It works well, but is not magic. With a small amount of oil, pancakes separate easily using a steel spatula, though not as easily as they release from my teflon-surfaced griddle on an electric hob. One advantage of the stainless steel is that it can be brought to a higher temperature than is safe with the teflon and used to sear meats, which subsequently release surprisingly well from the surface. The griddle cleans up nicely. I store mine with a very light coat of oil (wipe on and then off with a dry paper towel) and that seems to help performance some.