All-Clad LTD 11-Inch Square Nonstick Grill Pan

I bought this pan after hearing my sister rave about it. It is terrific. I have grilled salmon, hamburgers, chicken breasts and pork tenderloin. Luckily, my sister gave me the secret to using the pan and easy clean up. Preheat the pan on Medium heat for ten minutes. DO NOT use any cooking spray or oil. This will ruin the pan. When you are done cooking, just fill the pan with soapy water and let soak for a few minutes. Rinse with water, scubbing lightly if necessary .

I would highly recommend this pan. It is like having a grill inside!

I've used a couple of other grill pans from other manufacturers and was never very impressed. But I decided to give it one more try with the All-Clad. What a difference. Everything I've made from fish to vegetables, soy burgers, steaks everything, has come out great. I've also found that it cleans up easily after a quick soaking. I don't use any spray and only oiled it as per the instructions the first time I used it. Northing sticks. Overall, a great pan I use several times a week.

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I've owned this grill pan for almost 2 years now and it does a great job of grilling everything from burgers to chicken, fish and thick steaks. It has the ability to heat up to a very high temperature, enabling me to nicely sear the outside of the meat. I can then pop the whole pan in the oven to finish cooking the inside of thick steaks or just to keep warm. As for clean up, the pan does need to sit and soak for a little while but after that, everything comes off with relative ease. No hard scrubbing involved. Overall, I love this product and highly recommend it.

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I have only owned this item for about 3 weeks and have used it at least 10 times already. What I like about it is that it is big enough to hold just about anything, leaves nice "grill marks", takes less energy and time to heat the pan, and it is very very easy to clean. If you find it hard to clean, it is probably because non-stick spray or even oil (not including butter) is being used. Don't do it. It is already "non-stick". Usually I put any oil that is needed on the meat or veggies first, then cook it. If you have a sticking problem, after cleaning the pan, rub a little soft scrub 0n the spot. This gets rid of any residue that may have caused the sticking to begin with. I think it is better than George Foreman, becuase the fat doesn't drain away which, in the end, saves the flavor.

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We recently purchased a new oven featuring 3 Induction heating sites. We bought the oven b/c it was the counterpart to the new Refrigerator we bought and we really didn't know much about the induction heating feature. B/c I didn't read the manual at first (in my defense, it was an oven I didn't expect to need to do much reading), none of our new cookware worked with the induction burners (but some of our old stuff that we had already packaged to give to Goodwill did) so I thought it was either broken or I was doing something wrong. After reading the manual, we realized the problem you need specific types of cookware to use induction heat.

I had just spent a fairly significant amount of money buying a complete set of higher end Calphalon cookware none of which ended up being induction compatible. So we went to Macy's to try to find some items that would. After some research, we saw there were specific lines of Calphalon that were compatible so I bought two more frying pans, and three pots. When we got them home though these ones didn't work either. When we returned them, the sales lady mentioned "All Clad". She said it was the best stuff you can find on the consumer market, and that it's all induction compatible. It's expensive she warned, but it's worth it. I had just spent close to 700.00 on the Calphalon stuff so the All Clad Price tag was enough to make me do a double take expensive it is. To that end, I decided to try a few pots, so we got a 6qt, a 4qt, 2qt, 1.5qt one and a few other all-clad misc items.

We immediately tried a few of them out and my wife was amazed at how well it worked. Not only was the heat immediate (which you get with induction) but everything cooked up really well. Even though it's not like traditional teflon (or even calphalon) the non-stick aspect was phenomenal. She was so thrilled with it, that she talked me into getting a few frying pans (at this point it was way too late to return the Calphalon set I had bought for Christmas so we figured we'd have them both use the Calphalon for the regular burners, use the All-Clad for the induction ones). (I know get to the point). Well , this item was one of the 4 frying pans we bought (and strangely enough, was the only one that wasn't induction compatible).

The only thing negative about it, (and maybe I'm being unfair I should have done a little more homework, but I was told that *all* AllClad items were induction compatible) is that it didn't work with the induction heat. However, it was superb in every other respect so definitely decided to keep it.

Short of intentionally trying to get something to cake on to it by like frying glue and paint in it, I don't think you can get anything to stick to it. We're still getting used to the over so have burned a few things and even when we did, nothing stuck to it. We made cheeseburgers and a lot of the shredded cheese fell over the side. With the calphalon it's not much of a problem, one wipe will get it off. But we could use the spray from the faucet to get off everything burned on it. The cooking surface is quite large and the pan itself is quite sturdy. Because of its depth, even if there are grease splatters, the splatters are largely contained in the pan.

You have room to cook a tremendous amount of food and can easily cook completely different items in the quadrants of the pan (like Eggs on one side, burgers on the other) Because of its size it lends itself very well to using the "Dual" feature of the burners. It's balanced perfectly so despite its weight, you can easily lift it and move it around without having to use anything to protect your hand from the heat.

This particular pan was also considerably cheaper than all of the other AllClad items we had bought, in fact I think it was right in line with a typical Calphalon pan so that may be why it wasn't induction compatible. Also, although I did criticize it for not working with induction it wasn't the company that told us it would, it was the saleslady and it's certainly understandable that she may have just been confused.

The look and feel are testimony to how well it's built. We're new to this product but I think it's safe to assume it'll go out of style long before it'll need replaced. Functionally, the way that it distributes heat is really impressive even if all of the heat is focused on the middle part of the pan, the outer aspects still conduct heat to a very similar extent. If you use the Dual feature, things just cook faster but the heat stay evenly distributed in either case.

Finally, the packaging was really nice (All Clad takes a lot of care with their packaging reminiscent of what you'd see if Apple made frying pans), it arrived early and other than the induction issue, it's pretty much perfect. It is very easy to cook with. It distributes heat extremely well. It has a broad cooking area which is complimented by deep sides allowing you to use to for many different cooking scenarios. It's perfectly balanced so despite the weight, even an elderly person with arthritis would have little problem using it. To top all of that off, the handle, although made of polished metal, doesn't conduct heat so irrespective of how hot the pan gets, the handle never gets hot. From start to finish it's a well crafted product that's definitely worth the price.

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