Check the details!, (What's this?) I ordered this pan, thinking that it was stainless. Turns out, MC2 is NOT induction compatible. So back this goes... Don't make the same mistake that I did. I can't give the pan a bad rating; I'm sure it works fine for its intended use...
All-Clad is the best overall, The ongoing debate over cookware at my house is over: All-Clad is the best cookware overall and is worth the extra money. Our coppers tarnish and require retinning. Our encapsulated disk cookware (Reverer and Farberware) suffer from loose and broken plastic handles and too-small disks which limit the cooking area of the fry pans. The biggest debate was between Calphalon and All-Clad. My wife really liked the lighter weight of Calphalon's anodized aluminum stuff. After living for both for several years, All-Clad has shown its overall superiority in the following ways:
1) Denser anodized finish. The All-Clad LTD finish is much denser and more even that that on Calphalon. This makes it more attractive and easier to clean. On the MC2 stuff the finish is not anodized, but it is tightly frosted and well made. It's quite attractive too. I've started to accumulate MC2 stuff because it's cheaper and performs just as well. The LTD stuff does look better on a rack mixed with Calphalon. It's tough to beat black aesthetically.
2) Greater heat sensitivity. You actually cook with the stove set to a lower temperature with All-Clad. It appears to register changes more quickly. Both types of pan are good in this reguard - but the All-Clad is noticeably better.
3) Bend proof - aluminum is soft and thinner areas can bend. All-Clad's steel cladding makes it tough as a tank.
4) Immune to interior wear-out. Anodized finishes eventually wear out - which on the interior of a pan can be a disaster (this is especially so if you use steel wool). The stainless steel interior of this pan is NEVER going to wear out.
As a fry pan, the All-Clad MC2 12" fry pan hits on all cylinders. It's big enough for a 4 egg omlette, or most of pound of bacon. It's battleship built, well balanced, even heating with great sensitivity. The handle stays cool and is angled so that you can lift the heavy contents without undue strain on your wrist. The MC2 finish is durable and very attractive. You can clean it very effectively with Ajax. The MC2 finish will yellow a bit over time. Real chefs just let it get brown. After using it for months and letting it get nice and brown I tried cleaning it with the 3M scrubby and Ajax/Comet cleanser I use with the LTD finish and it worked like a charm on the MC2. Just make a nice paste and power away the burnt on grease in moments leaving a nice buffy shine.
Awesome!, We have been using ours now for about three months and this thing is a heirloom in the making. The heat is so perfectly spread across the surface and the craftsmanship is just outstanding! We are now investing in a complete set.
Handle gets hot, (What's this?) I bought the 8" fry pan to try All-Clad products, and after using Belgique cookware for the last 15 years or so i wanted to try something new, so i purchased the All-Clad fry pan to test their products. After using this pan for four or five times i have decided not to try any more All-Clad products, mainly because the heat from the pan creeps up the handle, and i am not used to using pot holders when cooking on the stove top.
quality, (What's this?) I was looking for cookware that will last a lifetime, and for frying pans, decided on All-Clad. The quality compared to the starter set that my wife and I had is unbelievable. Foods brown so much more evenly and just plain taste better. When you learn to turn down the heat and add just a little healthy oil, they are fairly non-stick. Cleanup for the interior is easy, and for scorched pans, I would recommend having Bar-Keepers Friend handy. As far as the MC2 line, it's not for everyone. If you're all about the shine, I'd stick with the stainless line. If you like a pan to have that professional 'well loved' look on the outside, you won't be disappointed in MC2. I love the brushed finish on the exterior and could care less that it's now building a brown patina. I find it looks nicer than a stainless exterior, but again, personal taste on that one.
There are justified complaints about All-Clad handles. At first they sat uncomfortably in my hand; especially the larger pans. For me, it was just a matter of finding how to hold the pan. I now rest the ball of my hand on the top of the end of the handle. Heavy loads no longer press into my hand and it's become a non-issue.
With this purchase, we now own a 10", 12", and 8" fry pan. I'd say I get the most use out of the 10". It's a great pan for an omelet, a good size for frying veges, and browning chicken breasts for the family. We are a family of 4 and the 12" pan is heavily used as well. A load of veges for the family and quesadillas work well in the 12". The 8" was my first purchase as the price was enticing. It's nice to have around for scrambling two eggs or when just browning two chicken breasts.
Before I went with All-Clad, I took a hard look at the Cuisinart line. The price is better, and the quality appears the same, but I just had more faith in the made in America product that All-Clad is.
I also considered high end copper. When frying you will be tossing the pans around a fair amount, and I was afraid the weight of copper would detract from the pans' use. I could be wrong on that, but after picking up a cast iron pan, which is about the same weight as 2.5mm copper, it felt a bit heavy to me for the larger pans.
The Best Saute/fry Pan I have ever used., (What's this?) I have used many kinds of Sauté/fry Pans in my life and I like it the best. It's easy to clean and heats evenly. I like it so much I plan on getting one that is smaller. Granted there are times when my 30 yr old cast iron pan works best. But that is just for frying chicken and Chicken fried steak. Cast Iron maintains heat better.
Great pan, (What's this?) but, don't really like the master chef bottoms.. it wears off easily.. and the rim is very sharp.. be careful when cleaning
but its still an awesome pan..
A Love Affair For A Lifetime, (What's this?) This is fabulous cookware! It heats evenly, releases beautifully and cleans up easily. After three years, I don't always say it out loud, but I always think it at some point during use and cleanup of this pan: I LOVE this pan!
Worth every penny.
Top of the Line, (What's this?) We needed a good, easy to clean 8" fry pan. This is a well constructed skillet with a handle that stays cool. We use it for eggs and such and it is so easy to keep clean. There is little food sticking even though it isn't tefflon and the heat distribution is perfect.
Pure aluminum core for even heating.Long, comfortable stay-cool handle riveted for strength.Lifetime warranty against defects.Classic slope-sided, 8-inch frying pan.Stainless-steel interior; handsome brushed aluminum exterior. The second generation of All-Clad's Master Chef line (MC2), this cookware combines brushed aluminum with stainless-steel accents for a contemporary look. Like All-Clad's other renowned cookware collections, Master Chef provides serious and professional cooks with all the virtues that make All-Clad's worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between the exterior and an 18/10 stainless-steel interior is a thick aluminum core that spreads heat evenly across the bottom of the pan and all the way up its sides. The interior is highly polished so it's stick- as well as corrosion-resistant. Handles, rivets, and tight-fitting lids are all gleaming stainless steel. This classic, slope-sided frying pan illustrates the Master Chef line's stylish yet practical design. It's 8 inches in diameter, perfect for searing a hunk of halibut or hanger steak.
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