All-Clad 4108 Stainless Steel Tri-Ply Bonded Dishwasher Safe Fry Pan / Cookware, 8-Inch, Silver

I was tired of my pans that was supposed be good quality, then I felt on a Youtube video that was explaining the toxicity of non-stick pans. So I realised I needed to step up a buy professional high quality product. After searching I found this brand and I am not disappointed. It's quite expensive but it has a lifetime warranty and I was looking for a durable product. So with time, it will be worth it. Heat distribution is great, it is easy to clean and it's oven safe. The only downside is that the food sticks. It not great but I can leave with that for now. I haven't done the egg test. I think I need to cook with it often to create a non stick layer. I will see with time and patience.

Lo usamos principalmente para omelet, huevos estrellados, revueltos, freír carne molida, bistecs y pollo. Y en las ollas hacemos arroz, calentar leche, calentar frijoles, cocer espagueti, sopas, poner a baño María, cocer verduras al vapor. Que no se puede: calentar pollo, freír chorizo, calentar espagueti

Use this one for toasting nuts, single serve pastas

After reading the reviews and complaints about how food sticks I also considered the positive reviews of which there are plenty. If you notice on TV, all of the good cooks use stainless and if you're not getting good results it's because you don't know how to cook with them. All-Clad is considered the best by chefs and there's a reason for that. Not all stainless steel pans are the same and there are plenty of videos that demonstrate why All-Clad is superior. I educated myself on the construction and watched a few YouTube videos on how to cook with stainless steel and how to care for them. In some pictures it's obvious that some people have been cooking their food at too high of a temperature and not using enough butter or oil because I noticed that the bottom of their pan looked like it started to turn blue - a sign of heat stress. I like how the pan has very good distribution of heat due to its thicker bottom. This helps it maintain a constant temperature and ensures a good searing for meat. I made an omelette with it and was able to get the same exact light amber browning that you get in a good restaurant - and without it sticking to the pan. I gave the pan three stars because it's not quick to clean like Teflon and I have to spend a few minutes cleaning it. And yes, the pan will stain but this is remedied by using a good cleanser. I used Comet with sponge and a little water since the label says it's safe on stainless steel. Just don't leave it on for an extended period. With a little rubbing it cleaned the stains off, including the light scorch marks from the burner. A good rule of thumb is to never use high heat on it or any pan, especially Teflon, and never soak it when it's hot or else it will warp. Yes, the pan is very expensive (made in the USA) but it will last a lifetime with proper care and is a great bargain when you consider the cost of replacing Teflon pans over twenty years or more.

Excellent Stainless-steel pan, can be made nonstick if prepped right easy to clean just by using tap water on the hot pan after you finished cooking, occasionally using soap to clean after long cooks.