Master Chef 2 (MC2) Stainless Steel Fry Pan (10-in.) by All-Clad
All-Clad proudly unveils a contemporary new design of the original Master Chef cookware line, MC2. Featured here is their 10-in. Skillet, ideal for a two- to three-egg omelette. The new line combines the industrial style of the brushed aluminum pan exterior with the brand's signature gleaming stainl... See complete description »
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All-Clad proudly unveils a contemporary new design of the original Master Chef cookware line, MC2. Featured here is their 10-in. Skillet, ideal for a two- to three-egg omelette. The new line combines the industrial style of the brushed aluminum pan exterior with the brand's signature gleaming stainless steel "stay cool" handles. The new generation of Master Chef cookware features an easy-to-clean, highly polished 18/10 stainless steel cooking surface and a thick core of aluminum for superior heat conductivity and the ultimate in cooking performance. Lifetime warranty.
This is a for life purchase.The quality is there.I have used the pan every day since I received it and have yet to be disappointed. Meat, vegetables, sauces,gravies and pancakes. I thought there would be a break in period but following the included instructions has made for ideal cooking conditions. Very happy with this purchase
no wonder this is used by so many chefs and cooks around the world.
All Clad is seriously THE best cookware out there! It is expensive but will last a lifetime if taken care of. I watch for sales to buy All Clad pieces I want and so far Cooking.com has had the best sale prices on the pieces I have bought.
Seems like a good product. I freely admit that I don't know how to cook with stainless steel.I guess that I will figure it out at some point.
Really like the quality of All-Clad, but I have to say I am a little disappointed with how it looks after it is cleaned. It almost looks as if it is stained or not fully cleaned...even though I've cleaned it really well. Not sure if I should return it?
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Reducing a sauce? Use a skillet; its larger surface area reduces sauces faster than simmering them in a saucepan.