Designed for high-heat cooking – frying, browning and sauteing – this pan features shallow, flared sides that make it easy to turn or flip foods. The well-equipped kitchen has two or three fry pans of varying sizes to properly cook different foods in different quantities.
• 8″: This size is great for one or two servings.
• 10″: This size is ideal for cooking up to three burgers or an omelet for two.
• 12″: This size is perfect for four to six servings of sauteed eggplant, zucchini or spinach to pan-fried potatoes or meats.
• 14″: The extra-large bottom surface of the 14″ pan is great for pan-frying and searing good cuts of beef, such as for steak au poivre, or to make a large batch of potato latkes.
MC2 blends the best of the legendary Master Chef original cookware with a redesigned contemporary look for a roomy sauce pan that warms, simmers and boils to superb perfection. The brushed aluminum exterior with pure aluminum core ensures quick and even heating. The 18/10 stainless-steel interior will not react with your food, leaving the pure taste you desire. For use on any stovetop, including induction. Not recommended for dishwasher use.
User Ratings and Reviews
5 Stars Ultimate frying pan–14″ all-clad Master Chef 2
The right size if you like to saute a big quantity of vegetables, or fry many chicken breasts. It’s really good for browning. Just make sure you have room on your stove because it’ll crowd your other burners if you’re trying to use all four burners! One problem is I don’t have a cover big enough to cover it. I usually end up using the cover for my wok, which still isn’t quite big enough!
5 Stars Love the All-Clad MC2 8-inch fry pan
This is by far one of our most-used pans — in fact we bought a second! It suits small jobs, such as sauteing smaller amounts of veggies or garlic. And despite the fact hand washing is recommended, we have been washing these in the dishwasher with no apparent problems. Has stood up to years of use and is still going strong. Highly recommend this product.
5 Stars All-Clad is the best overall
The ongoing debate over cookware at my house is over: All-Clad is the best cookware overall and is worth the extra money. Our coppers tarnish and require retinning. Our encapsulated disk cookware (Reverer and Farberware) suffer from loose and broken plastic handles and too-small disks which limit the cooking area of the fry pans. The biggest debate was between Calphalon and All-Clad. My wife really liked the lighter weight of Calphalon’s anodized aluminum stuff. After living for both for several years, All-Clad has shown its overall superiority in the following ways:
1) Denser anodized finish. The All-Clad LTD finish is much denser and more even that that on Calphalon. This makes it more attractive and easier to clean. On the MC2 stuff the finish is not anodized, but it is tightly frosted and well made. It’s quite attractive too. I’ve started to accumulate MC2 stuff because it’s cheaper and performs just as well. The LTD stuff does look better on a rack mixed with Calphalon. It’s tough to beat black aesthetically.
2) Greater heat sensitivity. You actually cook with the stove set to a lower temperature with All-Clad. It appears to register changes more quickly. Both types of pan are good in this reguard – but the All-Clad is noticeably better.
3) Bend proof – aluminum is soft and thinner areas can bend. All-Clad’s steel cladding makes it tough as a tank.
4) Immune to interior wear-out. Anodized finishes eventually wear out – which on the interior of a pan can be a disaster (this is especially so if you use steel wool). The stainless steel interior of this pan is NEVER going to wear out.
As a fry pan, the All-Clad MC2 12″ fry pan hits on all cylinders. It’s big enough for a 4 egg omlette, or most of pound of bacon. It’s battleship built, well balanced, even heating with great sensitivity. The handle stays cool and is angled so that you can lift the heavy contents without undue strain on your wrist. The MC2 finish is durable and very attractive. You can clean it very effectively with Ajax. The MC2 finish will yellow a bit over time. Real chefs just let it get brown. After using it for months and letting it get nice and brown I tried cleaning it with the 3M scrubby and Ajax/Comet cleanser I use with the LTD finish and it worked like a charm on the MC2. Just make a nice paste and power away the burnt on grease in moments leaving a nice buffy shine. Don’t worry about scratches – the MC2 finish is a fine patina of minute scratches anyway! It looks great and is basically indestructible.
4 Stars Better Cook
These pans are fabulous the heat quickly and evenly. The only even near negative is the cost. I would recommend them to friends and have given one as a gift.
5 Stars The best pan I have ever owned
I was a little disappointed when I first opened the box because there were some little grey marks on the rim of the pan – but they disappeared completely when I used a little Bon Ami on it. Had to wash the pan anyway before using it. I cooked some fried eggs in it and they were the best I’ve ever had. Then I cooked some chopped meat in it and the results were wonderful. Very easy to clean, beautiful to look at, and a real pleasure. And I like the handle although some people don’t seem to. I am now going to buy another All Clad MC2 pot or pan every month since I can’t afford to do it all at once, and then gradually get rid of all my Calphalon non-stick! Better late than never and I am very happy!
