Pretty pan, but it doesn't stay that way. H
I bought this pan shortly before the Thanksgiving holiday for the increased cooking that I knew I would be doing. I have other All-Clad products and am pretty happy with them, but this one was a dud for me. After 4 relatively gentle uses (three of which with a Silpat) and hand-washing only, the handle rivets had begun to noticeably rust. Everything sticks to this and it takes SERIOUS elbow grease to get clean. Even after trying the 'polish all clad with vinegar' trick this pan looks old and beat up--and I have only used it 4 times and even stored it in the manufactures box. This pan will be going back--I would rather use a cheapo cookie sheet.
Great Pan, Great Quality, Built to Last
I love this pan for its usefulness and quality. I do most of my oven roasting in this pan. Vegetables, chicken pieces, skinless salmon, you name it. It is surprisingly NOT sticky considering it's stainless steel. When I roast chicken parts with skin, I DO get fond on the pan (I open roast for a good long time until the skin is crispy.) When I roast vegetables, all I do is spray the pan first (I use a Misto bottle) and then also the vegetables when I put them on the pan. I do NOT use a lot of oil. I've never ever had trouble getting the vegetables off the pan (I'll roast brussels sprouts, cauliflower, string beans, you name it.) I soak for less than a minute and the pan wipes clean very easily. Chicken fond can be a touch harder to clean but I would say it comes off just fine after at most five minutes of soaking in hot tap water and a touch of dishwashing liquid (but, honestly, that's a waste of a good thing - much better to drain excess fat, throw the pan on a burner and...
baking pan
Pricy item but worth it. I am a single guy and I need all the help I can get. I have a large inventory of Allclad. This pan beats the steel and aluminum one. Excellent baking results.
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