I have an All-Clad frying pan, the precise one shown below:
I made this purchase out of curiosity after reading about the benefits of this professional grade cookware (from the above Amazon link):
- Beautifully polished, magnetic stainless exterior layer.
- Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have "hot spots" when cooking.
- Stainless-steel interior layer/cooking surface.
- Long, polished stainless, stay-cool handles.
- Sturdy, non-corrosive stainless-steel rivets won't react with foods.
- Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.
- The All-Clad Stainless collection is compatible with an induction stovetop (with the exception of a few pieces) in addition to gas and electric stovetops.
- The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.
However, as a novice cook, I can't seem to cook anything as well using this pan compared to a non-stick teflon pan. Food seems to stick or become overcooked easily or just not turn out well.
Have I fallen victim to a weak product sold on marketing hype? Or am I simply too novice to properly utilize this pan? What cooking skills might I be missing to properly utilize this tool? What tools should I be using instead?
What reasons might there be for me sucking at using this pan?