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96 of 107 found the following review helpful:
 Cooking eggs in All-CladJun 28, 2005
By Marc
"Sutherland Fan"
I fry eggs in my All-Clad pans all the time. Some tips:
1. Mmake sure the pan is impeccably clean. I give it a quick once over with a soft sponge and Cameo Stainless Steel Cleanser before I fry eggs in it.
2. Heat the pan for 2 minutes before adding the oil. I find that butter is better than oil for eggs. If I'm on a diet, I use a little oil with just a touch of butter.
3. Let the oil heat before adding the eggs.
4. Let the eggs set before moving the pan around. Once the white is set, you can swirl the eggs around in the pan to make sure they release before you give them a flip. If perchance they stick a little, I use a small, heat resistant flexible spatula to gently coax the sticky places off the pan.
40 of 42 found the following review helpful:
Great panNov 21, 2003
By John C. Cox
This pan is great, easy to cook with, very even heating, and very light for its size compared to cast iron, solid steel, or copper bottom pans.It seems a little pricey, but once you cook with it a while, you realize why it is so good. Metal handles help when doing oven pan roasting -- they don't melt like plastic ones do, but still stay cool on the stove top -- unlike some other brands metal handles. You get a good fond with it, so you have lots of good stuff left for making gravies and pan sauces with. No non-stick stuff to flake off. Metal handles are rivoted on, so they don't fall off like those cheap bolted on plastic ones (anything by Faberware) or the welded on metal ones. The only caution is don't cook things like eggs and pancakes in it -- they stick like crazy no matter how much oil you use..... buy a non-stick pan for that sort of stuff.
49 of 54 found the following review helpful:
you really can't beat itApr 23, 2001
By C. Bartlett
Nothing tops All-Clad cookware. It looks fantastic and it performs like no other. I prefer the stainless line because it's dishwasher safe and because I like the neat polished exterior. Looks great hanging on a rack glistening in the sunlight. Be sure to pick up some "Bar Keepers Friend" cleanser because thats one of the few products will take off minor stains. This 12-inch frypan is great for a large stir-fry, a pound of bacon, just about anything BIG that won't in a 10-inch.
47 of 52 found the following review helpful:
HOW TO COOK EGGSFeb 05, 2007
By L. Arthur
OK. Here is how you cook eggs in a stainless steel pan.
1) Preheat the pan to 130 degrees F (takes about 90 seconds on HIGH on an electric top).
2) Set cook temp to medium-low to maintain that temp.
3) Add a small amount of oil or butter.
4) PRE-WARM THE EGGS! This is the secret. Cold eggs taken directly from the refrigerator will always stick. Either let them sit on the counter for 10 minutes. Or run them under hot water for 1 minute.
5) Crack the eggs into the pan. Let them cook 1 minute.
6) Slightly reduce heat and let them firmly "set" before flipping.
7) Flip with the flexible thin stainless steel spatula.
For those still having problems, do this. After adding the oil, sprinkle a very light layer of salt on the bottom of the pan with the oil. Technically the salt is not recommended long term, as heat + salt can corrode stainless steel. In my experience doing this on occassion helps the pan retain its seasoning and non-stick properties.
You have to keep stainless steel pans VERY clean to do non-stick cooking on them like eggs. Occasionally you are going to get a thin layer of food build-up which needs stainless steel pad scrubbing to remove.
Cooking eggs is no problem in stainless steel, just takes more patience than Teflon. The eggs taste MUCH better on stainless steel than Teflon.
You need a good HEAVY pan with an aluminum core like this All-Clad to get good heat management. Light weight pans don't have the heat capacity and when those cold foods/eggs hit the pan, they will stick.
Good luck!
17 of 18 found the following review helpful:
Excellent pan, excellent line.Mar 08, 2006
By Patrice Meseck
I have owned this pan for several years now, along with many other All-Clad pans. I love them. Pricy yes, but once you buy them you never have to replace them, which makes them comparatively cheap! (in price only, not in quality)
While this pan won't work just like a nonstick pan, it does cook evenly and foods (even eggs and pancakes) won't stick if you follow the basic rule.
First, heat the pan. After the pan has come up to temperature you can add the oil. Only add the food after the oil has heated.
Before I gave in and bought the expensive All-Clad pans, I was going through a set of pans every few years or so. I know for sure that I have bought the last set of cookware I will ever need. That is a wonderfull feeling!
If you are hesitant to spend the price for All-Clad stainless, think back over the last 10 or 15 years. Add up what you have paid for all the pans you had to keep replacing!
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