Viking 5-Ply Non Stick Frying Pan, 8 Inch Stainless Steel Kitchen Cookware, Silver

Before you buy this, add some Bar Keepers Friend to your cart, that goes for all stainless steel pans. It will make clean up much easier and keep your pan shining like new. Having said that I have made a multitude of different things on this pan now and wanted to wait before reviewing for at least a month of regular every day use. This Viking 5 ply 12 inch pan is beyond amazing. Compared to All Clad there is no noticeable difference as I have now tested this pan against my mom and my sisters All Clad 5 ply pans and as far as even heating (pan cake test) and time to heat they are almost identical. We used the same stove top (my mom has a $6000 Viking Range oven/stove top), same burner and let the burner cool down before trying each pan. My mom has the 12 inch Copper Core All Clad pan, my sister has the 12 inch 5 ply professional All Clad pan and I have this Viking 12 inch 5 Ply professional pan. I can only state these facts, I did not think to take pictures as we were just having fun talking about the different pans. All 3 pans heat, sear and cook just as well as the other in my opinion. It is just personal preference. Now I will say that the handle was definitely better on the Viking pan than the All Clad. All three of us agreed on that. To me this is the winner in the showdown between Viking and All Clad, since the handle is the only part of the pans that pushed it ahead of the bunch. It is very easy to flip and toss food and also pouring pan sauces is easy and mess free with the tapered edges around the pan rim. I would recommend using wood, rubber, silicone or plastic utensils (making sure the material is heat resistant) as metal will scratch the surface but that happens with other stainless pans as well. These are not for decoration, they are meant to be a cooking tool and to me should be used as such, but using softer utensils will help prevent scratching and is stated in the direction booklet that comes with the pan. It is a learning curve if you have never cooked on stainless but trust me, when you understand the uses of these pans you will be so happy you spent the money. Stainless steel is meant to be used with cooking oils such as vegetable, canola, olive oils. It is not meant to replace Cast Iron and it is a different type of pan entirely. The reviews and comments you'll find about how cast iron is so much better are from people that have no idea what they are doing in the kitchen and I'm sorry if that sounds arrogant but it is unfortunately the truth. Stainless steel pans will stick if you do not use oil and they are meant for frying and searing as well as pan sauces and they are quick to heat. Cast iron pans need to be pre heated for at least 30 minutes before searing and also require regular maintainance with oil or the best method would be animal fats. Stainless steel only needs to be cleaned and if you want them to shine like new then use Bar Keepers Friend after each use. Cast iron is not dish washer safe, stainless steel is. So put all those comments to rest. It is best to have a variety of cookware in your kitchen (I have lodge cast irons and Viking stainless) for all different purposes. Also remember that acidic ingredients such as lemon and red sauces will deteriorate Cast iron pans over time. Acidic ingredients do not affect stainless steel pans. These are important things to know and remember. I take cooking seriously and it is such an enjoyable part of life. Having the right tools for the job like any mechanic, chef, doctor....any professional would tell you is essential to getting the job done right. I know that if you take the plunge and buy this pan and any high end cookware like these Viking pans and learn how to use them properly you will have a lifetime of enjoyment in your kitchen. If it is sitting in your cart and you are on the fence, take your mouse hover over that purchase button and right click that button! I guarantee after you understand how to use these or if you already do, you cannot go wrong with these Viking 5 ply pans. Always read the included directions for use prior to cooking so you know the do's and don't. Enjoy your time in your kitchen and have FUN!!! PS. I am hard on my cookware and the pictures are after using Bar Keepers. You will get staining after cooking so make sure to get some Bar Keepers Friend. Just the nature of the game.

Upon opening the box I knew from the second I grabbed the handle of this pan, it was the quality I was seeking. I have a top rated Calphalon set and my complaint with it is the pan bottom has warped or rounded, becoming a bit convex. The Viking Professional did not disappoint ! I made several chicken and steak meals in this pan and it sears like a champ. It heats evenly and requires less heat to cook. I will be replacing my newer Calphalon set with the complete set of Viking Professional. 5 out of 5 stars!

If you like to cook, you should have one stainless steel pan (not coated) to be able to cook with high heat. I recently bought an induction cooktop and my old stainless steel pan did not work, so I had to replace it. Viking and AllClad make great pans - I choose this one as it was on sale. When it was really hot outside and I did not want to fire up the grill, I cooked two nice ribeye steaks there and another day I tried pork chops. Both turned out great. Important to use an oil that can stand heat, I used a blend of sunflower oil and canola, do not try virgin olive oil for high heat. I know that such pans are expensive, but they are worth the money and it will last a lifetime.

Fake not 5Ply but 3 Ply

Good heat distribution. Sturdy. Easy to clean

Preliminary Review...the pan arrived on time and is beautiful. From everything I have read, proper care is key in enjoying this cookware. I read a review on one of the pieces or sets and guy sent his back because he saw that it has Aluminum in it. I bought this to avoid the potential of aluminum in my food. There are inner plies of Aluminum, but nothing but steel will ever touch your food or stove top. Aluminum is a superior heat conductor and without it, the steel would not be an even cooking material. Nothing to worry about.I anticipate a lifetime of cooking pleasure with this fry pan. My first cooking experience with it was great!

This is a necessary pan size. Sturdy. Flat. Cooks and browns food evenly and quickly on low heat. Just to note: when you first cook with this pan and after you clean it for the first time, if you're like me, you want it to shine and reflect just like when you first looked it over. It doesn't. But wait, not all is lost, no need for concern, there's an easy solution. All you have to do is wet the pan slightly, sprinkle sparingly a little Barkeepers Friend, rub in a circular motion with a nylon scrubber, and voila, the pan is just like brand-new, inside and out. All is well, and you can love this pan all over again, and forever.