All-Clad Stainless Steel Fry Pan Cookware, 12-Inch, Silver

I use this pan for fish and chicken all the time. Never sticks.FishHere is the trick to making sure the fish doesn't stick to this pan. Make sure the fish isn't too cold. Take it out of the fridge and leave it out for about 10 minutes. Use fresh fish. Not out of the freezer. Also make sure the fish is not wet. Pat it dry. Make sure the oil in the pan is hot. The oil should dance.That might sound like a lot to get right but after you do it a few times it's second nature.ChickenSame deal for chicken. Fresh chicken. Not too cold. Dry. Hot oil. I make chicken cutlets all the time and they turn out great every time. Maybe takes about 5 1/2 to 6 minutes (about 3 min per side) to cook in Wesson Vegetable oil. Medium high heat first side then turn it down to medium for the other side. Then I bake them at 200 for 10 minutes in a pizza pan.Scallops (the big ones)They take like two minutes to cook. Same deal as fish and chicken. They will not stick. Ming Tsai has a video on scallops in an All-Clad Pan on his site. Watch it. Pretty sure he's using the same pan.HandleI suppose it's a little awkward but the handle does not get hot. At least not the 3/4 furthest from the pan. The little skinny piece closer to the pan can get hot.PanIt is a heavy pan. Solid. I haven't seen it warp yet and I have used it frequently for almost two years. Mostly stove top. I baked with it once. It does get messy after a while and is tough to clean. If you really want to keep it looking pretty you have to use this stuff called Bar Keeper's Friend which is also sold on Amazon.ValueThis pan will probably last forever. More or less. I paid under a hundred for it on Amazon which seems to have been a great price for this pan.I really like this pan. I'm going to try and cook some eggs on it next.Update: 11/27/2011Still loving this pan. I have been making sunnyside up eggs in this pan every week for the last several weeks and they turn out great. Some butter on high until it browns slightly then toss in the eggs and turn it low. To 2 on a gas stove. Cover it and cook for maybe 3 minutes. Until the tops of the yokes turn a little white. You do have to use a spatula to get them off the pan but it's not bad at all. I can easily get them off in one big piece. They Cook evenly. Hot from edge to edge.

Our daughter and spouse are really enjoying the fry pan.

I don't like to purchase entire sets of pots & pans, but prefer to purchase just what I like to use. My kitchen is constantly in use and I am hard on pots and pans. My last pan made by Calphalon popped the bolts right off the pan! I know these pans are expensive but they are guaranteed by the manufacturer if you register your purchase.It's truly a pleasure to cook with such a high end pan. The fry pan heats up fast and has an even heat distribution. Nice balance when handling. Cleans nicely, but the two bolts always have muck stuck to them. I also wish the handle were shaped differently so that it would feel more comfortable in my large hands.

I've been using it for a while now. The pan is of high quality; you can feel it and see it, but I feel like a lid should have been included. The cooking experience is sometimes frustrating because a lid gets food cooked faster. I revert to using my other cheaper frying pans that have lids.

I finally got my All-Clad frying pan, and it is worth the high price. This went on sale and I had to buy it before it was out of stock. You must heat this pan well before cooking anything, or else your food will stick. Cleans very easily and hangs when storing. It looks great and works great. Recommended.I wouldn't recommended cooking eggs, use a non-stick to make your life easy. Great for braising, stirs-fries, and develops good fond to scrape off for full flavor. LOVE IT.

Calphalon Tri-Ply Stainless 12-Inch Omelet Pan is just as good, However, it is not rated no. 1 by Martha or America's Test Kitchen. I spent $75 on the Calphalon and it is the best pan I've ever enjoyed. My sister in law has the All-Clad, she regrets spending too much after trying mine. I don't put it through the dishwasher, and eggs don't stick if you cook on med.-low.

It is perfect for cooking but hard for cleaning because of its size. Standard size sinks and stove tops are not large enough to accomodate with ease, but it is worth the trade off when cooking. I also recomment the lid it is excellent for many uses. Why would you want this pan without a lid?

I have fifty years of cooking behind me. This is the first time I splurged on a pan. I tried to give it a good try by cooking different foods. My success was minimal. By doing this I missed the dead line on returning, I thought co- 19 was in effect. When I wrote to to the company I received a terse reply of, "try a cold pan." If you cook you know this is not a valid alternative. For half the money buy two pans the Lodge pre seasoned and the Cuisinart. These pans perform better. This company is living off their ancient history bravos. Technology has now made it possible to buy a better pan at a affordable price. This has to be the biggest mistake I have made in purchasing on prime.