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All-Clad has carefully crafted the ideal oven-to-table cookware that cooks as good as it looks. Introducing FusionTec. We fused together an extremely durable, thick steel core which heats steadily and evenly with a brilliant, natural ceramic finish that is easy to clean and is chip- & cut-resistant. You will be talking about how easy it is to prepare and serve, and your guests will be talking about how beautiful it is. All pieces in this collection feature branded, stainless-steel handles riveted for a safe, strong grip and drip-free pouring rims for neatly transferring liquids. FusionTec is compatible with all cooktops, including induction, and is oven & broiler-safe up to 500°F. This German-made skillet is an extremely versatile piece for frying and browning.
Combining a thick steel core with a natural ceramic interior and exterior, we created the ideal oven-to-table cookware that is durable as it is beautiful
The steel core heats up steadily and evenly and the cut- & chip-resistant, natural ceramic finish is completely smooth making it easy to clean and it’s dishwasher safe
Features a large flat base and high round sides that are great for browning and frying at high heat and allows for easy basting – a staple in chef’s kitchens
Drip-free pouring rim for transferring sauces and liquids neatly
Compatible with all cooktops including induction and oven/broiler-safe up to 500°F
Handcrafted in our German factory with riveted stainless-steel handles for a safe, secure grip
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Tigerlillian –
I have to admit, I trembled with excitement a little bit when I unboxed this pan. I was totally wowed by the finish and weight and the sheer beauty of this stately piece of stovetop cookery. Not immediately obvious from the listing photos, the outside surface is mirrored black, not unlike polished hematite. The inside is a conventional glossy black. Bold. Striking. Modern.I actually avoid cooking with my cast iron pan, purely because of the weight and the extra care to season and dry. And my enamel coated cast iron is rarely used too due to weight. Did I really want another weighty pan? This one seemed different.The most compelling reasons for me choosing this pan:- It’s 9.5″ which is a relatively manageable size. It’s still heavy, especially for my small hands and skinny wrists, but my hands are strong and with a carefully balanced grip, I can manage it with one hand- The perimeter around the base is curved which means that stuff is less likely to get stuck around the edges. This makes it especially good for whisking sauces- I’ve been in the market to buy a saucier. I usually make my sauces and gravies in a traditional small pot, was wanting to get the All-Clad D3 Windsor reduction pan at one point until it was discontinued. Then decided I would rather make sauces in a wider pan which is excellent for reductions with a greater evaporation rate. At 9.5″ this is ideal as it’s not so wide that your sauce reduces too quickly, and it heats incredibly evenly- It’s NOT non-stick which is most important for creating those flavorful brown bits or ‘fond’ which give sauces their richness, and also full-bodied flavor to anything else you’re cooking in thereSo, first dish was sautéed prawns and petite whole green beans in garlic. This cooked quickly and evenly and with a little butter on medium heat nothing stuck and I did get some nice, even browning which gave it lots of flavor. I finished by deglazing quickly with a little white wine while the prawns and beans were still in. So good! I was really impressed with the results.Next dish, pan seared steak with a sweet rosemary, cracked black pepper, and red wine reduction sauce. Wow! This is where this pan really excels. My sauce reduced evenly on medium low. It became sweet and viscous right at the end and didn’t stick in my pan, and the rounded edges made it easy to stir it into a rich, flavorful, velvety elixir. I love that I could first cook my steak, and then use the brownings from it to make my sauce in the same pan. You can’t do that in a pot.I might still get a pot-style saucier at some point, but this beautiful skillet has taken my sauces to the next level. I love this FusionTech ceramic skillet. Beautiful, durable, with flavorful results. This one has a permanent place in my kitchen and will be used often.
Joanna D. –
Heavy, ceramic coated steel pan. No lid.Is it non-stick? YES, if you follow the directions. I did so in this video; the pan was sprayed with non-stick spray and I put in a scant tsp of butter for flavor. I melted the butter on medium heat and then fried a couple of eggs. You can see how non-stick it is. After turning the eggs over, there was a slight amount of crusting but it came right up with the nylon spatula (which I did not film.)So, read the directions that come with the pan and all goes well. I like ceramic as it is chemically inert and if treated properly, it will last.Pro:This pan is great for thorough saute when you need a heavy bottom pan with no hot spotsCeramic coating, with proper treatment, lasts a long timeNo potential leaching of chemicals into food; ceramic is inertFine construction.Enameled exterior is easier to clean than the anodized exteriors of many competitors andit’s very pretty to look atConsHeavy, for this older person, lifting the pan with food requires two hands and there is no helper stirrup handle on the opposite side for stable lifting.Monochrome (black with silver) color scheme a bit boring (but I don’t mind.)Handle gets hot closer to the pan; only the half of the handle stays coolCare needed in cleaning. Food won’t exactly stick if you use standard cooking technique such as using oil or butter and also deglazing (dissolving off cooked bits on the bottom with wine or stock or water.)Can’t use scratchy scrubbers (metal) metal tools (no no) and scrubbing powder (nothing abrasive, you’ll get micro scratches that lead to sticking.)Summary, nice pan but no lid, no helper handle, and it’s costly. So that accounts for the star I deducted. I have a dutch oven version as well and I like it a lot, use it for things like boeuf bourgignon and it works extremely well. Recommended with the cautions I mentioned. Competitors in the similar price range include Le Creuset, Staub and Calaphon.
Beth A –
I have had my eye on All-Clad pans for quite awhile. This pan is drop dead gorgeous. You can tell that it has a thick steel core, and that the ceramic finish is quite substantial as well. The metal rim around the brim does a good job of keeping dribbles at bay when moving foods out of the pan. The handle is a rather typical, high quality stainless one.This pan is not non-stick. We seasoned it as directed, but have been using it similarly to other ceramic coated metal cookware we’ve used for decades, in that we don’t cook at super high temperatures in it. So far, using that technique, we’ve had nothing but good luck with it. My husband, usually finishes off cooking the items I’ve started earlier in the day in a sous vide water bath, by searing both sides. He finds he doesn’t need super high temperature to do that, as the pan retains heat so well. Deglazing, when it is necessary (not yet) should be a simple matter of adding an appropriate liquid (wine, vinegar, etc.), which loosen any foods sticking to the pan. I used the pan when making pizza the other day, sautéing the mushrooms first, and found they browned extremely nicely without going as high as medium heat on my stove, which is usually necessary, and also within a very normal period of time. The ones which danced in the pan stayed in the pan, thanks to the high sides. I made the pizza sauce next in the same pan, unwashed or rinsed in between, and noticed that the herbs tempered very quickly, and I was able to add the remaining mushroom broth, then combine it quickly with tomato sauce, and it reduced extremely quickly without any burning, or other issues. We have also used it in the oven to finish dishes, and it has performed perfectlyThe only issues we have with this is that it is so very heavy that I can find it hard to manipulate, and that the handle connection has a scant amount of play. My biggest concern is that it could drop a little too hard on our glass top stovetop, and crack it, so I’m extremely careful with it. However, it isn’t as if we didn’t know that it would be heavy. We just didn’t compute how heavy it would feel.Thank you for reading my review. I hope you found it helpful.
Jeffrey T. Lake –
Everything sticks to this no matter what kind of oil or nonstick fat…not fun to cook with. You’re better off with stainless steal or legit nonstick pans. This thing sucks.
SW –
I’m a longtime All-Clad fan with a cabinet full of saute pans, skillets, saucepans and stock pots from the maker that I’ve had for 20 years or longer at this point. This new ceramic cookwire line is different from their classic tri-ply construction, as this features ceramic interiors and exteriors, fused with steel at its core for a more solid feel and more even heating. The ceramic provides a slicker than stainless surface, though it’s not a true traditional non-stick surface, though it is far more durable than those, and requires less oil to achieve that slickness than a traditional stainless or even carbon steel cooking surface.There is a heft to this, even more so than All-Clad’s normal weight, and it does heat fairly evenly, though not quite as well as my traditional, stainless All-Clad skillet in the same size, but this ceramic version retains heat very well, on par with my Le Creuset.This is dishwasher safe, and can be used, gently, with metal utensils, though wooden or silicone is still preferred. It’s also oven safe to 500 degrees, unlike true non-stick, which makes this a great pan for reverse searing or searing then finishing in oven dishes. It also works with induction cooktops.The onyx color is a pure, shiny black where the exterior looks a lot like (though it technically isn’t, and should be much more durable than) enamel.All in all, an interesting addition to the All-Clad line, that I’m glad I got to try, but not one that prompted me to replace any of my regular All-Clad cookware as of yet. Do think I’ll reach for this one mostly for searing steaks that are started on the stovetop and finished in the oven, and will keep a true, less expensive non-stick pan around for eggs, even if it means I have to replace it every few years.UPDATE: After just a few uses, the handle on this has become loose and wobbly. You can’t see the rivets, due to the ceramic coating, unlike normal All-Clad pans, so it seems like it isn’t fixed as sturdily. Very disappointing for a brand that usually has the highest quality, and continues to demand premium prices for sub-par products.