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all-clad fry pans

ktown378 Aug 13, 2006 05:10 AM

hey everybody,

i'm pretty new to the board, and i'm in the process of getting a nice skillet. i was shopping around and saw the stainless all-clad and the mc2 all-clad pan. anybody know what the difference is? or is there a difference at all? any input/help would be great. TIA

  1. MollyGee Aug 14, 2006 12:45 AM

    I don't know if this will help, but here's the info from All Clad's site:

    And you can click around to get the story on the mc2 and stainless.

    My only piece of All Clad is a stainless frying pan. I chose stainless over the others, in large part, because it is dishwasherable. I'm a busy mom, so that's important to me.

    1. b
      baloo Aug 16, 2006 01:05 PM

      the mc2 is a brushed finish and the stainless is shiny. also, remember that you're not supposed to put all clad non-stick in the dishwasher, so if that's a concern, get the stainless without nonstick. otherwise, it's really appearance that is the main difference.

      1 Reply
      1. re: baloo
        amoncada Aug 16, 2006 06:14 PM

        I gave my All clad stainless frying pans away. They must have their own method...I just could not avoid the food from massively sticking. I use cheap cast iron and non-stick fry pans instead. I'm in the market for a enameled cast iron as well.

      2. k
        KenS Aug 16, 2006 07:16 PM

        I have been using my 10" stainless fry pans for over 30 years and have never had any problem with them. Someone said that there are now 2 types of all-clad. Domestic and imported. The latter being of lesser quality. Anybody else hear that? Ken.

        3 Replies
        1. re: KenS
          ambrose Mar 11, 2007 05:12 AM

          I recently posted a message concerning an 8" All-Clad fry pan I had purchased. Another poster mentioned that he had heard some All-Clads were being made in Mexico. Yet another stated that he had seen an All-Clad in Toronto that clearly said 'made in China'.

          All-Clad's web site says that everything is made in the US and so far I have not found any concrete evidence to suggest otherwise.

          My experience with All-Clad? The pots are great, the 8" pan was a big disappointment.

          1. re: ambrose
            ccbweb Mar 11, 2007 03:03 PM

            What did you find dissapointing about the 8" pan as opposed to the pots?

            1. re: ccbweb
              ambrose Mar 12, 2007 06:36 AM

              Here's the link to my post about my 8" All-Clad fry pan:


        2. meatme Aug 17, 2006 02:49 AM

          The aluminum outer layer on the MC2 has better thermal characteristics than the stainless outer layer on the Stainless. OTOH, the Stainless will work on an induction range, if that matters to you.

          1. s
            sheiladeedee Aug 17, 2006 03:59 PM

            I use my big stainless skillet all the time and I love it. I don't like non-stick pans so this is the plain one; it cooks beautifully and I like the shape of the sides; it's easy to get in to turn things. I don't find that food sticks, particularly, and it's easy to clean.

            1. k
              karenand Mar 10, 2007 10:52 AM

              I've got a set of All-Clad stainless pans and am very happy with them. I clean them with steel wool, then soap, and sometimes lightly buff with a bit of oil. No sticking.

              1. ttriche Mar 10, 2007 11:00 AM

                three thoughts:

                1) All-Clad Stainless is fashionable and hence you pay a huge premium for the same thing that Calphalon, Cuisinart, Sitram, Chausseur, and Paderno make just as well (clad aluminum)

                2) If you primarily saute, as opposed to searing things until they release, or making pan sauces, you will be fine with the cheaper, thicker MasterChef2 series (more aluminum means that the pan can have more stuff thrown into it without losing temperature) or the Sitram Profiserie pan of the same sort (which is, IIRC, even thicker at 7mm vs. 4mm of Al).

                3) No matter what stainless-clad pan you choose, you need to get comfortable with the idea of preheating the cold pan until its core is up to temperature, adding cold oil (or soft butter, ideally clarified so it won't burn), and THEN putting in the foodstuffs. I do this all the time with my stainless-clad copper poelle and I do not have issues with unwanted sticking (then again, I deglaze the fond, and if I want a truly perfect release for eggs, I'll just use a nonstick pan).

                Hope this helps.

                3 Replies
                1. re: ttriche
                  sandrachang Mar 13, 2007 02:43 PM

                  I also found that spraying a little PAM in the pan works wonders too -

                  1. re: sandrachang
                    ttriche Mar 13, 2007 03:48 PM

                    Of course -- Pam is oil, after all.

                    If you shimmer it, it works even better :-)

                    1. re: ttriche
                      sandrachang Mar 13, 2007 04:48 PM

                      yes, but whenever I used olive oil (lots of it), my potstickers would still stick! I heard that you have to make sure you heat up the pan well and use cold oil? I dunno, all I know is that I use Pam, then a little olive oil, and my potstickers get golden brown and I get a little frond, but they come out without breaking the skin.

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