Cooks Standard Multi-Ply Clad Stainless Steel Saute Pan 10.5 Inch, 4 Quart Deep Frying Pan Skillet with Lid, Induction Cookware, Stay-Cool Handle

This review is for: Cooks Standard Multi-Ply Clad Stainless-Steel​ 5-Quart 11-Inch Covered Deep Saute Pan.VALUE. I've been wanting a set of tri-ply stainless cookware and never understood the premium people were willing to pay for All-Clad. I was really glad to find this brand - I got the 10-piece set and this deep pan - it was cheaper at the time to buy it separately, than to buy the bigger set that includes it. The sets are a fantastic value, the separate items are a bit more pricey, though. I also ended up ordering the 13" "wok" (chef's pan with dome lid) - it might not be a true wok, but it's a great risotto vessel!CONSTRUCTION/QUALITY. Anyway, these are so well made. And attention to detail is excellent - these are done by smart people. I also have a couple of tri-ply Le Creuset sauce pots and Cooks Standard is every bit as good, though I prefer Cooks Standard shapes of handles, design.DESIGN. Ergonomic handles. I never liked All-Clad skillet handles - skinny and painful. These pans have comfy handles. Every pan and pot in these sets has a FLARED RIM - very important for drip-free pouring. I won't even buy stainless pots/pans without the feature anymore, regardless of the value. The finish is brilliant - I thought they were photo shopped until I received them :) The interior is matte (brushed), which is also good. All the handles - pots, pans and lids (except the steamer basket lid) have the air-flow "stay cool" design - very helpful and they also look stylish. The rivets are all stainless, at least on the inside. Even some brand-name cookware have aluminum rivets, which are strong enough, but aluminum will eventually grey (oxidize).PERFORMANCE is excellent. To be sure, that's just physics, it's not like stainless steel is some proprietary material - laws of physics apply across all the brands given the same thickness/construction (these work better than the cheaper thin stainless with thick metal bottom). If your foods are sticking, then it's your technique, not the cookware. But if you use proper technique, you can sear meats and even fry eggs with no sticking. Most other foods (vegetation) cooks without sticking even without regard to technique (but I still like to preheat). Yes, the technique is quite different from teflon/nonstick, but it's worth it. I am not afraid of well-made nonstick cookware (i.e. anodized), but got tired of them wearing out after a couple of years. And you can't put anodized into the dishwasher. Also, the multi-clad cookware is not terribly heavy - just slightly heavier than all-aluminum.CLEANUP. I told myself that I wouldn't baby this set, so I wash them in the dishwasher just about every time - no issues, it stays brilliant. I haven't needed it, but Barkeeper's Friend will help with removing tougher stains, like if you overbake something in the oven. I once used it to restore an old copper-clad skillet and it removed all the gunk. Normally I just pour boiling water into them while still hot (as if deglazing) and scrape with wooden spatula or let it sit about 10 minutes for the extra tough stuff. After that EVERYTHING comes off.INDUCTION cooktops. Yes, it works.BOTTOM LINE: don't buy into the hype of where it's made geographically. These are fantastic on their own, but even better for the money.P.S. It looks like Cooks Standard also released "5 ply" cookware, but I don't like their look (handles) as much as these. I have a "5-ply" Mauviel roasting pan, but I always thought that's a gimmick - as long as you have a conductive sandwiched core, you're good to go, regardless of how many layers.

I am very happy with this pan. I have had it for about six months now. I was sick to death of buying expensive non stick pans only to have the coating wear off in no time. And yes, I followed all the rules to prevent that. The absolute key to this pan is pre heating it well. If you do that, it is an easy clean. Not no stick. But easy. I love the size. I can make a generous amount of soup or stew in it start to finish. The weight of it lets me make the best steaks I have ever cooked. (Preheat the pan till the metal smokes. Just as good as cast iron. If not better. I can do four 6 oz sirloins at once in it.) I love the extra handle. That’s my favorite feature: it’s heavy when full of food and I am getting older. I use this pan daily. Multiple times. I cannot imagine a better one or ever needing a replacement.

I have used this pan several times each week for many months now. Depending on the dish I would say this cooks the main course for 1 person or 8 people, but really shines in the 2-6 servings range as it nicely fits several chicken breasts or pork chops.I recommend the pan wholeheartedly, but see the con listed below to understand a simple, fixable design flaw in the lid that may matter if you will take this pan to a potluck or otherwise let it cool a bit.Pros:-good heat distribution on the stove-floor and walls are identical for even heating in the oven-cleans easily, no food-catching notch under a rolled lip-lip shape leads liquid into pouring and prevents too much dripping-well shaped for tossing without food loss-large floor space prevents crowding-comfortable main handle and helper handle-retains is shape despite some inappropriate de-glazing with cold liquid-solid, riveted handles-Rivals pans that cost 3x this one and blows away many pans that are more than $100Con:The lid is air tight to the point that it will create a vacuum inside of the pan when the heat is removed. I took the pan from the stovetop to a neighbor's house and the lid would not come off - it lifted the whole pan and contents instead. While there was a stove on hand to let me reheat the condensed, cooled liquid until the lid came off normally, I will be drilling a tiny (maybe 1/32 in) hole in the lid. You could also also prop the lid a little to the side or put a spacer like a paper clip on the lip before putting the lid on.

Weight 3 pounds 12.6 ouncesHeight = 3 inchesDiameter of top rim = 11 5/8 inchesDiameter of flat bottom surface = 10 inchesWall thickness = 2.4 mmBottom thickness = 3.5 mmThis is a very nice pan. Its it a bit heavy if just lifting with the long handle but with the second helper handle it is quite easy to move around. Size is nice for a family meal or when you are planning to make enough for leftovers but lets face it, this is a pretty serious pan. The finish and construction is very good and complements the rest of the multi-ply stainless set very well.I have the 10 piece set which is very nice but just didn't have enough room in the 10 inch pan. This one is quite a step up in size. The other pans in the series are "traditional" shaped with tapered sides and sound bigger than they actually are. For example, the 10 inch pan is 10 inches at the top but only really gives you about 7 inches of cooking room. This 11 inch pan actually gives about 10 inches of cooking room because the side walls are straight and not flared. Causually, the 11 inch pan doesn't sound much bigger than the 10 inch pan but in reality it provides 2x the cooking area. This 11 inch pan has more cooking room than the 12 inch pan.Simple clean-up and even cooking accross the entire pan. I was kinda surprised about that given the large bottom size of this pan. I think that may be the result of the fairlry thick base on this one.