All-Clad B1 Hard Anodized Nonstick Fry Pan Set 8″ & 10″ vs Swiss Diamond Nonstick #6424

Customer Support was of little help and suggested I send the pan in to be tested (2-3 week turnaround time). When I asked to speak to an engineer or technical person, I was told none were available. At this time, I recommend avoiding this cookware.

With such a heavy pan, you will inevitably have to grip it from both sides when emptying the food from the pan by tilting it. This will mean holding the pan with both hands and the grip designed to do just that will be as hot as the rest of the pan, so you will need oven gloves. You might even forget that the pan is hot, grip it to pour, and burn yourself (my wife has already done this).

I bought the Allclad brand for the longer lasting nonstick coating and the easy to clean hard anodized surface.

After 1 year and 2 months of just about everyday use, It is time to look for another pan. I had no disillusion that this pan would last forever, but I has hoping for a least a 5 year run. I expected this, because of the price I paid. It is still useful, but it requires some cooking spray to allow things not to stick fully

I am a young woman and exercise and lift weight every day. But these pots and pans are so heavy, I can't imagine an older person being able to hold in one hand and lift using these tribble designed handles. The Williams Sonoma prodcts have round shape handles which are much much easier to hold and carry. I have purchased the All-Clad 10 peice D5 stainsteel and 2 non-stick frying pans

It is a heavy pan and the opposite handle gets hot so you need a pot holder to move it. I love the large size and the depth of this pan. So far I love it. Time will tell for how long

Some people consider anodized aluminum to be a non-stick surface all by itself. One thing that disappointed me with the All-Clad skillets is that I quickly got scratches on the non-stick surface, even though I carefully avoided using metal spatulas. They SAY you can use PLASTIC utensils. But DON'T

It never warps, and so you get excellent heat conduction, because it's just sitting right. On the surface of the burner there once they've completed t...

Mine arrived with light surface marring. Not scratched down to the base metal but not awe inspiring. They heat evenly and hold heat well. After initial wash I did the cheese test and while the cheese did leave material behind it was easy to wipe away

This skillet has excellent heat distribution and thickness. My experience regarding ease of cleaning is that it is better to use on an electric stove rather than a gas stove.

Do I only use wood or silicone utensils? Yes. I found the 12” anodized All-Clad on sale locally and fell in love. I ordered this set to replace my smaller non-stick pans and I do not regret it at all. I used to buy a cheap new (8”) from the local restaurant supply about every year or two just for eggs, these pans are way better and cheaper in the long run

We have had this pan only for a few weeks and am very satisfied with the way it works. Non-stick works fine and it seems indeed very robust. Only four stars because: - who knows if it is of importance or not, but like all other non-stick cookware (including Scanpan) it is made with PTFE (the quality is excellent and I do not expect it to flake. There might really not be any dangers to it

All Clad quality is there!! Only wish the 8 inch pans cooking surface was a bit larger. Wish there were lids to fit.

Ask me in a year. I would not recommend this as your first purchase in the Swiss Diamond line. Better to get a smaller frying pan first.

see last photo). This am I cooked breakfast and am pleased to say I am VERY PLEASED with the Hard Anodized Nonstick. It is far superior to the D-5 I've been using

- The non-stick surface works very well, omellettes are a breeze with this - The "diamond" marketing campaign appears to have been very effective, when it reality the non-stick surface is no different from Teflon, which is just a Dupont registered brand name for PTFE's. PTFE/Teflon is not a cause for concern up to 400F (some say up to 480F). I also have no reason to believe the surface is any more resilient to scratches, and if this gets scratched, be prepared to toss it out

[Pros] > Decent/Acceptable heat distribution. > Induction compatibility (even though I don’t use induction equipment). > Sold pan w/ premium feel handle. > Decent Cleanup

It cooks evenly all the way out to the edges of the pan and it's well made, but at this point, I would not purchase another swiss diamond pan because of the surface coating problem. I returned the pan to the manufacturer and they sent us a second pan. The Swiss Diamond company admitted that the first pan was defective. 06-22-2011 One Year Update on the replacement pan: We used the replacement for a little over a year and we were very happy up to that point

I bought these recently since I purchased a new induction range. They are great as far as being non stick; however I found that it doesn't heat up as quickly as a stainless steel fry pan does. I believe the fact that the sides aren't stainless keeps the pan from heating quickly since the mannerism doesn't go up the sides.

Lower your heat! Never use on high, and you don't need to. Cooks better than any pan I've ever tried, and no chemicals. If the recipe calls for high, set to medium high and you'll get the same results without the mess and evenly cooked food.

5. This is not only beautiful, but solidly built pieces of cookware! It's very thick metal and the coating appears to be very sturdy--much more so than I have seen in all of my recent (in-store) searches of other brands. I don't think I will be needing to purchase fry pans again.

Oh and sometimes people feel the need to try and use metal on it. DONT you will scratch it.