u/askyou_askme

A couple of days ago I posted how much trouble I was having with my 12” All-Clad pan.

I ended up buying a 10” Viking pan from Home Goods & I was able to successfully cook eggs and a chicken breast.

I kept the heat the same, but used a little more avocado oil spray. Even with a low heat the bottom of my All-Clad skillet (not the part I cook on — the underside that touches my stovetop) was turning super brown. Not my Viking.

To be clear I’m not saying All-Clad is the “problem”. I’m sure it just distributes heat differently but I was too frustrated to keep trying with it lol. Plus it’s huge. I figured I would practice on a cheaper/smaller pan & hopefully I can sell my All-Clad.

Thanks to everyone who gave me advice!

Update: I didn’t expect to get so many responses! Sorry if I missed replying to you but after engaging with y’all, I decided I’ll keep trying with stainless steel. I’ll downsize to a 10” for now. Gonna get a carbon steel skillet too bc I’ve been wanting to try one. Thanks for your help!! I’ll def have another update after practicing.

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Hi everyone. Almost a month ago I bought a 12” All-Clad D3 skillet. I did lots of research about the water bead test, oil, etc. It’s such a beautiful pan but I find it to be a pain to cook in and clean.

I normally cook meat in my T-fal skillet or sauce pan from Walmart & love how the food comes out.. but of course the coating is starting to come off. Plus they’re just plain black & I wanted something that looks a little nicer. I wanted to invest in a stainless steel set, but since they’re expensive, I tried just one.

Well, with the All-Clad, I find that my meat cooks too quickly and almost burns. I use avocado oil on low heat. The outside of my chicken breasts will cook fast but the inside will still be raw.

I hate how it browns every time you cook in it. The inside and the bottom of the pan. I wasn’t under the impression I would have to polish it after every use but I hate that brown look so I’ve been using bar keeper’s friend.

I wanted something sleek that would last a while, but I’m honestly thinking of returning the skillet and just getting a set of nonstick pans. I was going to get ceramic, but I read it’s pretty much as many chemicals as nonstick but more expensive.

Is it really that big of a deal to get nonstick? Do you have any suggestions for nonstick? I’ve only used my stainless steel about three times, but since I’m a decent cook, I think I should’ve caught on by now lol. I don’t I think I want to deal with SS… wondering if I’m missing out.