For those who said the food always stick to the pan. Which other stainless skillet did you end up buying?
103505
None. I bought only the "Cuisinart Chef's Classic Stainless Open Skillet" in stainless skillet category
103506
I bought a 12 inch aluminum model with non stick surface. I expect the non stick surface to last about two years and then will have to replace with another. That has been my previous experience. The life of the surface determines the life of the pan.
103507
To BC & VP: The only stainless skillet I recently bought was the Cuisinart 722-36H Chef's Classic.. The whole trick to preventing food from sticking is not to have the pan too hot. Also - have a bottle of Bar Keepers Friend on hand for thorough cleaning. Really works. The pan will look like new. Good luck.
1634684
They" make all these 'non-stick' pans look like they are "all that and a bag of chips." Not so. I have been super conscientious in my use of this pan; I don't use high heat, I let it come to temperature, etc. What I have learned is that the hype lasts as you described. I did read somewhere that one should always use a coating before cooking. Are these pans better than less expensive one? Who knows?
1418105
I have used this pan for along time now almost daily, cooking everything, high heat, meat, veggies, fish, etc. and it's the be most durable I ever owned. It's a bit discolored now at the bottom, but still no sticking or peeling. Have replaced all my other pans with the same product. I love it.
1815755
Ours is definitely NOT "non stick". And I should know, my wife insists that I wash it after we use it. That's not fair. help me!
548604
I did a lot of research before I decided on Calphalon. Do I buy non-stick, stainless...too many choices. Not as heavy as I expected but well worth the money. Can't beat the 10yr. warranty either.
1685350
Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish in the oven and still have a skillet for stovetop.
1685352
Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish in the oven and still have a skillet for stovetop. Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish... » Read More Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish in the oven and still have a skillet for stovetop. « Show Less
435318
We bought the aluminum one. We really like the way it cooks the food evenly. I don't have any experience with the non-stick one, but the aluminum one does stick and is harder to clean. This is not an issue for us, as we were expecting that.
434131
The one I have is shiny. I have both the shiny and the matte in both skillets and saucepans. To be honest, I like the matte better. The shiny inevitably becomes scratched. If the matte scratches you don't notice it as much. As long as it's All Clad you can't go wrong. And the saucier is really nice for anything that you really need to stir because it is round inside and no corners for food to collect in.
1428548
No sticking problems. If I cook something that is adhering I put some water in the pan, heat it to boiling for a few moments and then it all comes off easily. I don't think you should ask us re safety but research it on a reliable website on your own. I really like the cookware.
1599905
Sorry, but that is the only one. The frying pan NEVER was any good as far as I am concerned. Was NOT like they show on TV. I seasoned as directed but it was not stick-free like my regular teflon pans. I DO NOT recommend Orgreenic cookware at all. Waste of your money.
57410
I will stick to stainless. It has an adhesive sticky back that will stick to any solid.
963476
I got one of the new rough finished Lodge cast iron pans. Food stuck to it until I honed it smooth with abrasives. Now it's great!
1833061
No, and that was a selling point for me. I don't want non-stick coatings, and have had no problems with food sticking when I use a spray oil or coconut oil.
1970316
I think I have the same skillet and I use it with no problems. A good pan like the All Clad should radiate the heat all over the pan's surface.
1575162
Never heard of those brands. I chose Cuisinart because I've had 2 food processors that were good and I took a chance on their name. For the most part I'm happy with my choice, saucepans are good but everything sticks to the frying pans. Not sure if this is typical of SS. I had heard they weren't supposed to stick if heated enough but no matter what I try, everything sticks so I hardly use the frying pans. They are sturdy and heavy, though. Good luck.
2093690
A properly seasoned cast iron skillet won't stick. The Le Creuset looks very nice, but sticks pretty easily. Had I to do it over again, I'd go for cast iron.