Here's a useful piece of kitchen equipment constructed of stainless steel and aluminum for strength, even heating, and good looks. Feeling like coq au vin for dinner? No problem when you have this pan on board.
Cons - the handle can be unwieldy when pan is full
this is one of the most-used pans in my arsenal. from searing steaks or tuna to cooking risotto to spaghetti bolognese, i come back to this pan again and again. like any all-clad pan, it's built tough - 18/10 stainless on the inside and out, with a layer of aluminum in the middle. this also means it heats almost perfectly evenly - a must for a pan of this nature. and it cleans up very easily (though a can of barkeeper's friend is essential for any stubborn food stains). the only qualm i have is the main handle, which is relatively thin and can make the whole pan somewhat unstable when lifting it when it is full. mine came as part of a set, which included a 10" fry pan and a 3qt saucepan, both of which are also very useful. i think the whole set cost $275 or so.