All-Clad 7108 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Fry Pan, 8-Inch, Silver

Purchased on March 7, 2010Paid $44.95 for the panLikes: In my house, you will only find all-clad pots and pans. For the most part, I've been happy with them. I love how sturdy and solid they feel.Use: I primarily use this to cook eggs with.Cons: I do have one complaint though, the bottom of the pan hasn't held up well. When washed, it bleeds off a silverish color.Questions: Has anyone else here experienced a similar issue with these pans? Would All-Clad honor a warranty replacement for cases like this? Also, is this unsafe to use with food now?...even if it's only on the bottom of the pan? I'm not sure if the sponges I use or other dishes in the dishes washer are being exposed to unsafe levels of metals.

First of all, I've seen a few reviews giving this a one-star rating because "everything sticks to it." Duh, its stainless steel and not a non-stick. No matter how good the pan is, if it's stainless steel inside, you WILL have this problem if you're not using them correctly. You have to heat up the pan for a little while (never above a medium heat though), and then put in some oil/fat and let that heat up BEFORE you put in any food at all. Look up how to cook on stainless because there are quite a few articles and videos, and the benefits to it are spectacular if you're using them correctly. So don't let a negative review dissuade you from getting this if all the review says is that "its sticky."Now, the actual pan. It's amazing. Since it does take a little more work to clean and heat and use properly, I'll usually only break it out for something I want to take a little more time with. However, I can promise you that this is not a delicate pan that needs the highest level of upkeep. It's a tank. I could probably run over it with an ACTUAL tank and it would be fine. Sure the outside may get a little discolored after a lot of use, but if that bothers you, then enjoy your substandard food, and I'll be over here enjoying my flawlessly seared steaks.Everything cooks so much better in it and I don't have to worry about adjusting the heat too often because this pan will hold exactly the amount of heat I want it to. It is very responsive, and will heat up or cool down evenly and exactly at the moments I tell it to. The aluminium core and brushed aluminum outside make sure that it can react to heat differences rapidly, and evenly. Basically, what this pan gives you is much better CONTROL over what your cooking (you can't blame the pan if you're a terrible cook though).Now I know why you're reading these reviews (I was there too). I can see you right now. You want a nice pan, but you're having a hard time justifying spending this much money on a pan. Is it really THAT much better? It's only a pan, right? Answer, no. It's like the difference between a bicycle and a Ferrari. Bite the bullet, and buy it, because your reward is much greater than your investment (plus its completely American made, so you're also supporting the American economy directly). Don't think of it as buying a pan, think of it as buying better food for the rest of your entire life. Take care of it and it will take even better care of you. Just never put it in the dishwasher (although I have seen people who say they do and it still doesn't hurt their pan) Plus, it looks really attractive too, and I've had several friends say they love it as well.Bottom line, suck it up and buy this because no matter your skill level in the kitchen is, you're gonna be a better cook the minute this pan arrives.SIDENOTE- This pan does NOT work with induction stovetops, only gas/electric. So if you have induction, go for one of the other All-Clad lines that can use induction.

IMHO The product quality has gone downhill. I LOVE my rather old 8" All-Clad fry pan. The interior is as smooth as a mirror. And it cooks like a non-stick but - no plastic! Its a delight. So I decided I need the 10" and did some reading and ordered the MC2. Was I surprised when I looked at the 'finish' or actually the unfinished. The new version of finish is concentric machine made concentric circles of grooves into the stainless. Theyre deep enough to feel with the fingertip and feel distinctly with the fingernail. I don't see how that could possibly perform like to old mirror finish. And why doesn't the description mention it looks like a cheap dime store pan on the inside?I didnt even want to take it out of the box.somebody - tell me if I'm wrong in my assessment.Thanks

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. With copper costing so much more than aluminum, I decided to save the copper purchase for something that will stay more grounded on the stove, and where temp control is more critical. That would be some sort of sauce pan.Hope this helps. I have NO regrets in our All-Clad purchases.

I used this pan to fry but did not like it because I had to use a lot of oil so it wouldn’t stick. I do not know how to fry with this pan,

This was a gift for my son and daughter-in-law who had been using a lightweight Teflon frying pan in which the lining was peeling off. The pan arrived just before we returned to the US after visiting in England. I was very happy to see the quality matched my expectations. I've heard from the kids that they love the pan.

Heats evenly

No funciona en parrilla de inducción. En la descripción del producto dice que es de acero inoxidable, no es correcto.