dealsall clad 12 inch stainless steel fry pan with lid…

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I had intended to post this to the last deal. To see it you have to register with the site. This pan with no lid is the top rated pan that they evaluated.
http://www.americastestkitchentv.com/testing/results.asp?testingid=704

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I love the description at Amazon: "The 'workhorse' of all cookware shapes, All-Clad fry pans' versatile shape and size make them a frequent choice for scrambling eggs and bacon on Sunday morning [...]." LMAO! I can scramble eggs and bacon just fine without a $90 pan. :-D

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@brossow: yeah, you could. And, you would probably rather make eggs in a non-stick pan, but this pan will have more even heat and better heat transfer, and therefore cook better food, than your cheap-o pans...

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@rmogstad: not if my cheap-o pan is cast iron :) i <3 cast iron...

* i do actually have an all-clad fry pan, which i use for my tomato-based, lemony, or other acidic foods though *

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Good deal, but I'd prefer the side walls to be at 90 degrees, instead of sloped like this one. It's such a waste of cooking space.

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Isn't 12" the diameter of the pan, but the cooking area is more like 10"?

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@dazoneranger: The problem is: How much are you willing to pay? The pan in this offer is a good deal. But here are items like you describe:
http://www.metrokitchen.com/product/AC-5404
http://www.metrokitchen.com/product/AC-5406

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@bsalusa: The one in your second link is what I'd want, but I wouldn't want to pay that. I've got a 12" SS pan from Macy's (their "Tools of The Trade" line) and it was only $14.99 on sale, and has the 90 degree walls and comes with a lid. It's pretty thick & heavy, too. Really, it does everything thing I need it to. It'd be nice to have an All-Clad, though, just for the sake of kitchen love, but it's not really a necessity. You'd be surprised how good that $14.99 pan is. (regularly $39.99) It's not thin or flimsy at all.

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@dazoneranger: All-Clad rates higher on most tests than other pans. I would use your Tools of the Trade pan. The difference between your pan is that All-Clad has aluminum all the way up the sides of the pan encapsulated in stainless steel and helps stabilize the temperature throughout the pan. Your stainless steel pan has an aluminum disk on the bottom that is clad in stainless steel. Stainless steel is a poorer conductor of heat. The aluminum disk on the bottom spreads the heat more evenly on the bottom of the pan. Your pan will serve you fine. Some people want more.

There are also cast iron pans. They have higher heat conductivity and stability than aluminum. They can be both plain old cast iron and enameled cast iron. Properly maintained they will release most food.

It is recommended that you do not cook acidic dishes in aluminum or cast iron pans.

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@rmogstad: I guarantee my kids wouldn't know the difference between scrambled eggs from this pan or a $10 Walmart special (mine is somewhere in between, FWIW).