Best chefs pans according to Reddit
Reddit mentions of All-Clad 7112 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Fry Pan Cookware, 12-Inch, Silver
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of All-Clad 7112 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Fry Pan Cookware, 12-Inch, Silver. Here are the top ones.
12-Inch fry pan with wide flat base and versatile low-profile shape3-ply bonded design for fast, even heating throughout and easy cleanup; includes stainless-steel interior (not a non stick), aluminum core, and brushed aluminum exteriorStainless-steel handles contoured to cater to a chef’s underhand grip and permanently secured with stainless-steel rivetsCapacity etched on base; flat stainless-steel lids trap in heat and moistureOven-safe up to 600 degrees F; limited lifetime warranty; made in the USA
Specs:
| Color | Stainless-Steel |
| Height | 3 Inches |
| Length | 20.3 Inches |
| Number of items | 1 |
| Size | 12-Inch |
| Weight | 4 Pounds |
| Width | 12.9 Inches |
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#14 of 30
Stainless!
Vegetables tend not to suffer from sticking problems as much as meats and the dirty secret about cast iron is it's rather poor both in responsiveness and how evenly it heats the pan bottom (there are hot spots). Aluminum/SS tri-ply is better in both departments, it's also lighter than a similar diameter cast iron skillet. If you don't have to worry about sticking, SS/Aluminum Tri-ply is an easy pick.
All Clad 12" Master Chef 2 Fry Pan $80
Cuisinart Multi-Clad Pro 12" Skillet w/Lid $70
No, I got that, but the pan you linked is 350pounds on the Amazon co uk site, sold through a third party retailer. In the US, that same pan is 80 pounds.
So my first point being, no, I'd never spend the USD equivalent of 350pounds either.
But once we get into the 80-110 pound range, yeah, the quality goes up a lot. If you can't afford it, you can't afford it, and don't stress over it that much. It's not like your current pan will simply not cook chicken, lol.
But in short: These will last for decades, the cooking quality is much better, and it allows techniques (like deglazing) that a traditional nonstick wouldn't. So there's a couple of factors here: First, the benefits of stainless steel vs non stick, which I'll let you read about here.
Secondly, the All Clads are one of the best (top three) examples of stainless steel cookwear, so it's a good option.
Basically, as I see it: I grew up with having just a mishmash of pots and pans, and they'd all last like 2 or 3 years before just being trashed, and the cooking surface was never great (hot spots, disc-bottom pans that burned the hell out of the sides, etc.). So now that I was in a position to buy a good pan, it made sense. I'll likely have this pan for 10 or more years, and those ten years will consist of better cooking. So long term, I probably spent the same amount of money, and short to mid term, I get better results. Worth it to me.