Kitchen Reviews

This fry pan has a fabulously-even heat distribution that cooks and sears meats to perfection while preserving the natural flavors thereof. Doesn't absorb the natural juices like some teflon/non-stick pans do. Beautiful stainless polished finish that will keep on shining with proper care/ stainless powder cleansers. When I really want the flavor to come through, I use this pan and it brings out the best of each meal!

I've been using woks for a while and this is my favorite design wok. Although many asian chefs prefer the semi-circular woks with two side handles, I think this type of wok has it's own positive traits that make it worthwhile to invest in.

Many Americans and Asian Americans are used to using long handles to cook and when it comes to woks, this is no exception. Although using a round wok has its benefits in being able to stir things easier, the flat wok is necessary to keep the wok in balance given the long handles. Also, the long handles make it much easier to use one hand to flip over food than it does with the two smaller handles. To add to that, when frying in a wok, a flat surface gives more area for cook to fry in. Less oil to fry more stuff in.

Also, with All Clad's blend of metals, this wok does a better job than the traditional "machine made steel" woks normally bought by asian chefs. Some may argue about this statement but I think I'm right in this. If not better, at least healthier.

All Clad make beautifully constructed pans that are built like tanks, and the Master Chef 2 finish ages beautifully. Some folks worry that the brushed aluminum finish will be impossible to clean, but cleans up fine with steel wool, with no worrying about scratching the shiny finish. Best of all, if you don't bother, its still looks great, because the brushed finish looks equally good with a well used patina.

And of course, it performs wonderfully too. The whole pan heats evenly and quickly, the stainless steel holds a fond well for making pan sauces, while cleaning easily when you're finished.

You might also want to check out the lid, which makes this pan even more versatile.

This little pan works nicely to cook a bowl of Top Ramen, but I was disappointed that the bottom of the pan easily pits from the seasoning packet. Even in boiling water and stirring still got stains on the bottom of the inside of the pan. The instructions say salt can pit or discolor the pan without stirring and boiling water, and they sure aren't kidding.

All-Clad has done a wonderful job with the finish and overall construction of this line. These pans need to be in a modern art museum becuase they are just beautiful to look at, so much so that you really do not want to get them dirty. I broke these in using a stick of butter on very low heat and the butter melted so evenly across the entire stick! No hot spots at all.The 1 qt size is perfect to clarify butter or to heat a vinagrette. My only complaint on the saucier pan is that I wish the side's were slightly higher to avoid spillage. Overall a great line of cookware.

I'm new to this line of cookware....but won't be for long. This line (MC2,) along with the other items I've purchased, is more than I expected. This little pan is great for a quick heating of sauces. Cleans up so easily & the handle really does stay cool...that's a very nice change of pace. All-Clad has made a really nice change to the original "Master Chef" line, just by adding the gleaming stainless steel handles. I'm not a gourmet chef by any means, but I feel like one with this stuff in my kitchen.