Watch the heat

For those of you who are just venturing into the All-Clad world, be careful of the heat setting you use. With these pans, use only medium. Medium high is acceptable only when heating, turn it down after it is hot. If you do not then oil will chemically bond to the pan in dark brown film which can only be removed with considerable elbow-grease. If you let the pan heat before cooking and then use the medium setting you will be very impressed with this and all of these steel skillets.

but the next size up is 84 bucks and Macy's has it for 58.

Annie

Pan is durable, lightweight, and cooks eggs beautifully. I found no sticking of food when the pan was properly pre-heated and I used PAM cooking spray. Cleaning was a snap with a nylon sponge and hot soapy water. The brushed aluminum exterior requires an occasional touch-up with a good aluminum cleaner like Cameo. Lemon juice works well to remove occasional light brown or blue discolorations on the stainless steel cooking surface. The end of the handle felt a little sharp in my hand. I would have preferred something more rounded on the end. Overall, I love my pan.

First use, saute of silver salmon, was very successful. The item was purchased as part of our program to purge teflon products from our cookware.

I have always held All-Clad in high regard. The purchase I made recently just confirms this opinion. I am very happy with my skillet.