DELARLO Tri-Ply Stainless Steel Frying Pan,12 inch Skillet with Lid,6 Quart Saute Pan,Compatible with All Cooktops,Oven Up to 660℉,Chicken Fryer,Dishwasher-Friendly

Stainless is of a heavy, excellent quality, the top fits well, and heat distributes well considering the pan is larger than the large burner. I like that the diameter is same top and bottom, with straight sides, rather than the wok style of small bottom large top diameter. It also comes with a storage bag - I very much appreciate that, as my kitchen is very small and I use the (rarely used) traditional oven as a large pan storage. Note that the long handle has to be attached upon receipt, they provide 2 sets of nuts plus a 2-sided wrench to put those on. At around $35, it surely is very nice and effective.

I had it for over 2 years now and it still works great! Looks almost like new, interior hybrid coating didn’t chip or came off. I do usually use something like plastic utensils to cook, but also used metal ones and it didn’t damage interior coating. I cook a lot in it and everything turns out great. Even though it says dishwasher friendly I still wash it myself (this size wouldn’t fit in my dishwasher anyway). Cleaning is easy and if, for some reason, something got a little stuck I just soak with dish soap and hot water and everything comes right off. By sticking I meant sometimes I add a little too much powder seasonings and it can stick a little when frying but like I said before it’s still easy to clean. Definitely would recommend it to anyone who needs a new pan!

So far, this chef's pan has worked very well for me. It is coated in the new non-stick coating that has some small texture that supposedly improves browning and non-stick performance. I can't tell if that's true but it seems to be as non-stick as straight teflon which is good with me, and much better than the variety of "non-stick" non-PTFE coatings that definitely stick in any but the most optimal conditions (like using lots of oil). The pan is well made and everything is solid and works properly. It is large enough (I'd guess 5+ quarts) to handle cooking in batches. The handle is good and avoids getting hot. It has a "helper" handle that I really like to lift the pan when filled with heavy or wet contents to make sure it does not tip. The lid is great -- allows steam to escape in limited amounts and is clear so you can see what's going on in the pan with it on. Overall I like this pan a lot and would definitely buy it again. It's my "go to" pan for just about anything other than boiling water and it has carried the weight well didn't cost a fortune.

Great pan, great size, washes up great!

I bought this pan when my family of 5 became a family of 6, and my older kids started eating A LOT of food. I needed a pan that could hold 4lbs of ground beef comfortably in order to batch cook. This pan is great for that. Absolutely worth the price. It is deep enough that however much food I add doesn't slosh around and spill over. The handles on the sides (instead of one big, long handle) help me cook more than one thing on the stove without having to worry about hitting it the wrong way and ruining my food. It heats up evenly, can withstand being put under the broiler, and does not stick (if you know how to heat it before adding the fat, of course). Now for the cons. 1. The heat is so well distributed that the handles can get too hot to grab. Be sure to have a tea towel or pan holder close by. 2. As with many stainless steel cookware items, if you cook or wash with hard water, the bottom will look stained after a few uses. According to Google, it's not permanent and there is a way to remove the marks, but it slightly ruined the sleek look for me. Not a deal breaker, though. 3. The lid. Somehow, the handle at the top is always getting loose and rickety, so I've had to adjust it constantly. Even with these cons, I'd buy it again in a heartbeat. Buying stainless steel means I never have to worry about my food getting chemicals bleached from the nonstick coating, and I pretty much am buying the one pan I'll use until I'm old.

I use this nonstick deep pan for candied yams, spaghetti, mashed potatoes, stovetop pies, macaroni and cheese, etc. Also plans to use it in the oven. Really nice. Food cooks evenly

I use this pan nearly every day. It’s my absolute favorite! Browns nicely, able to hold a lot more than a frying pan, cleans up nicely. Great quality, hasn’t warped or dinged with use. I’m likely to buy it again.

Just received it. I knew the handle had to be assembled, and no big deal there. A wrench is included. First impression is that the pan is much lighter and thinner than I had been hoping for. I do a lot of stir-fries, reductions and pan sauces. Adding cold liquid to a hot pan can warp all but the best, especially on induction. We will see, but I am skeptical at the moment. The pan is advertised as non-stick, but the instructions say that to achieve non-stick performance the pan must be pre-heated until water forms large balls that roll in the pan without dispersing. I'm not used to pre-heating non-stick or to non-stick performance requiring this. In fact, I generally avoid pre-heating non-stick to avoid damaging the coating, so I find all this strange. Definitely a learning curve here. The instructions go on to describe a pre-cleaning process that the pan must go through before use due to the presence of "black lubricating oil." I chose option 1, boiling with vinegar water then washing with soap and water. Option 2 is to wash the pan then knead dough in it. Finally, you have to season it by preheating then adding oil and leaving it for 3 minutes. Anyway, I've done all this. It's not too big a deal, but found it strange. Looking forward to actually using the pan, but it won't be tonight, so I thought I'd offer these first impressions while they are fresh. I'll update later, after some use. My primary reason for choosing this pan is that I have an 11" induction burner/hob on my range and I wanted a pan with an 11" induction contact surface to take full advantage of that large burner. These are hard to find. This pan's induction contact surface is a little hard to measure exactly because of the radiused edge, but it's right around 11 1/4", so perfect for an 11" burner. Update: I've been using the pan. Either it came warped or warped during the seasoning process or first use. The pan has a significant dome in the center and oil runs off to the sides. It does not seem to distribute heat as well as my other pans. Both problems likely related to it just being too thin. I will give it credit for browning nicely in the center of the pan, but demerits for cool undercooked food at the outer edge. The non-stick properties seem to work well. But, I'm going to see if I can return it. A warped pan is of no use to me, and I need even heating.