All-Clad French Skillets - regular or non-stick?
Williams Sonoma has a 2 pc regular French Skillet set (9"& 11") on sale for $129.99, whereas Macy's has the non-stick versions (7" & 9", I think?) on sale for $99.99
Any feedback on whether or not the nonstick or regular versions are okay?
I like the all-clad 11" french skillet at Macy's the one that comes with the domed lid it is GREAT because I can cover it up and steam clams and turns out to be very useful.
As to non stick I just have a 10" all-clad nonstick fry pan with lid, again special only item at William Sonoma. I only use it for eggs and nothing more because I heard how fragile the all clad non-stick are.. so far so good.
I love my All-Clad dearly, but I wouldn't waste the money on the non-stick again. The two non-stick pans that I got are no longer non-stick. I wrote to AC and they sent me cleaning instructions to revitalize the non-stick coating, but it didn't work. Nothing worked. The regular AC will outlast me, but I now realize that I might as well buy some inexpensive non-stick pans and be prepared to replace them every few years. I got a big non-stick skillet (Kitchen-Aid brand) at Target recently for less than $30. It's really heavy and works as well as the AC non-stick.
I just got back (about 30 minutes ago) from exchanging an All Clad non-stick French skillet (that was just one year old) for its equivalent regular stainless without the non-stick. 2 evenings ago when washing the skillet after using it to fry hamburgers, the non-stick coating started peeling off, beginning at the rim, in one solid sheet. Not flecks or bits of non-stick-- a single solid sheet.
I love All Clad, but something is wrong with their non-stick process/design/formulation.
Apparently, I am not the only one this has happened to.