Excellent pan, clad layering is very appealing. This pan should last ages.

This pan matches my TFal set perfectly. It’s very sturdy/high quality and the short handles make it easy to manage.

Works as new give it some barkeepers best friend every once in a while to make it look prettier.This thing has been a workhorse for years, excellent for sauteeing meat and veggies. Stir fry etc, fried rice, etc.Prefer nonstick for eggs, and cast iron for searing meat but otherwise this is my go to pan.

the pan is as described and really nice to cook with - I like it

Nos se le ven las manchas de aceite cuando se calientas y en otros que tengo si. Buen material.

There's so much you can do with this pan. It's nice and deep so can be used for soups etc. but I use it a lot for frying large steaks or stir fries and a whole lot more. It's a much more affordable option than some of the other brands, and I don't think there is any real difference. I have an All Clad smaller regular frying pan with lid and it doesn't stand out as being any better than this one. I would buy it again or even as a gift.It needs a good scrub with a stainless steel powdered cleaner after every few uses to make it shine like new again, nothing like baking soda or anything else has been able to get all the marks off of them.

I am very happy with this pan. I have had it for about six months now. I was sick to death of buying expensive non stick pans only to have the coating wear off in no time. And yes, I followed all the rules to prevent that. The absolute key to this pan is pre heating it well. If you do that, it is an easy clean. Not no stick. But easy. I love the size. I can make a generous amount of soup or stew in it start to finish. The weight of it lets me make the best steaks I have ever cooked. (Preheat the pan till the metal smokes. Just as good as cast iron. If not better. I can do four 6 oz sirloins at once in it.) I love the extra handle. That’s my favorite feature: it’s heavy when full of food and I am getting older. I use this pan daily. Multiple times. I cannot imagine a better one or ever needing a replacement.

I switched to an induction stove and discovered my All-Clad D3 sauté pan was warped. I hadn't noticed this while using a gas stove. I needed an economical replacement and decided on the Cooks Standard sauté pan. So far, I'm very pleased! The handle is more comfortable than my old All-Clad, and the rolled edge on the Cooks Standard is smoother compared to the exposed edge on the All-Clad.Performance-wise, heat distribution is quite uniform. The stainless steel does stain slightly during cooking, but these stains tend to come off on their own with the next use. I'm sure a bit of baking soda or Bar Keeper's Friend would remove any stubborn marks if needed.Overall, this is a high-quality pan at a very reasonable price. While there may be some performance differences between this and All-Clad, as a home cook, I haven't found those differences significant enough to justify spending 3-5 times more.

It’s heavy, good quality, and does a good job. I put it in the oven several times and it works great. It’s not the cheapest but worth the money.

Exelente calidad

I love the look, perfect size, easy to clean finishes and ok height.The shiny finish has brought attention alot when I am washing it. The only reason that I can't give it a five due to having a stainless steel 3ply cooper bottom, 4inch sides, 14 inch in diameter with a concave dome but this does not cost nowhere near it and that is great.

I have used this pan several times each week for many months now. Depending on the dish I would say this cooks the main course for 1 person or 8 people, but really shines in the 2-6 servings range as it nicely fits several chicken breasts or pork chops.I recommend the pan wholeheartedly, but see the con listed below to understand a simple, fixable design flaw in the lid that may matter if you will take this pan to a potluck or otherwise let it cool a bit.Pros: -good heat distribution on the stove -floor and walls are identical for even heating in the oven -cleans easily, no food-catching notch under a rolled lip -lip shape leads liquid into pouring and prevents too much dripping -well shaped for tossing without food loss -large floor space prevents crowding -comfortable main handle and helper handle -retains is shape despite some inappropriate de-glazing with cold liquid -solid, riveted handles -Rivals pans that cost 3x this one and blows away many pans that are more than $100Con:The lid is air tight to the point that it will create a vacuum inside of the pan when the heat is removed. I took the pan from the stovetop to a neighbor's house and the lid would not come off - it lifted the whole pan and contents instead. While there was a stove on hand to let me reheat the condensed, cooled liquid until the lid came off normally, I will be drilling a tiny (maybe 1/32 in) hole in the lid. You could also also prop the lid a little to the side or put a spacer like a paper clip on the lip before putting the lid on.

This review is for: Cooks Standard Multi-Ply Clad Stainless-Steel​ 5-Quart 11-Inch Covered Deep Saute Pan.VALUE. I've been wanting a set of tri-ply stainless cookware and never understood the premium people were willing to pay for All-Clad. I was really glad to find this brand - I got the 10-piece set and this deep pan - it was cheaper at the time to buy it separately, than to buy the bigger set that includes it. The sets are a fantastic value, the separate items are a bit more pricey, though. I also ended up ordering the 13" "wok" (chef's pan with dome lid) - it might not be a true wok, but it's a great risotto vessel!CONSTRUCTION/QUALITY. Anyway, these are so well made. And attention to detail is excellent - these are done by smart people. I also have a couple of tri-ply Le Creuset sauce pots and Cooks Standard is every bit as good, though I prefer Cooks Standard shapes of handles, design.DESIGN. Ergonomic handles. I never liked All-Clad skillet handles - skinny and painful. These pans have comfy handles. Every pan and pot in these sets has a FLARED RIM - very important for drip-free pouring. I won't even buy stainless pots/pans without the feature anymore, regardless of the value. The finish is brilliant - I thought they were photo shopped until I received them :) The interior is matte (brushed), which is also good. All the handles - pots, pans and lids (except the steamer basket lid) have the air-flow "stay cool" design - very helpful and they also look stylish. The rivets are all stainless, at least on the inside. Even some brand-name cookware have aluminum rivets, which are strong enough, but aluminum will eventually grey (oxidize).PERFORMANCE is excellent. To be sure, that's just physics, it's not like stainless steel is some proprietary material - laws of physics apply across all the brands given the same thickness/construction (these work better than the cheaper thin stainless with thick metal bottom). If your foods are sticking, then it's your technique, not the cookware. But if you use proper technique, you can sear meats and even fry eggs with no sticking. Most other foods (vegetation) cooks without sticking even without regard to technique (but I still like to preheat). Yes, the technique is quite different from teflon/nonstick, but it's worth it. I am not afraid of well-made nonstick cookware (i.e. anodized), but got tired of them wearing out after a couple of years. And you can't put anodized into the dishwasher. Also, the multi-clad cookware is not terribly heavy - just slightly heavier than all-aluminum.CLEANUP. I told myself that I wouldn't baby this set, so I wash them in the dishwasher just about every time - no issues, it stays brilliant. I haven't needed it, but Barkeeper's Friend will help with removing tougher stains, like if you overbake something in the oven. I once used it to restore an old copper-clad skillet and it removed all the gunk. Normally I just pour boiling water into them while still hot (as if deglazing) and scrape with wooden spatula or let it sit about 10 minutes for the extra tough stuff. After that EVERYTHING comes off.INDUCTION cooktops. Yes, it works.BOTTOM LINE: don't buy into the hype of where it's made geographically. These are fantastic on their own, but even better for the money.P.S. It looks like Cooks Standard also released "5 ply" cookware, but I don't like their look (handles) as much as these. I have a "5-ply" Mauviel roasting pan, but I always thought that's a gimmick - as long as you have a conductive sandwiched core, you're good to go, regardless of how many layers.