I am not enthused with my All Clad copper core fry pans. The only "fry" pan I like in the line is a chefs pan with sloped sides. I can saute veggies in there without the oil problem you describe, but do have the issue you are having with the regular fry pans.I've pretty much stopped using the All Clad fry pans with the exception of my small one I think that one is around 8 inches. I also have a collection of the All Clad sauce pans in the copper core lin,e and do use them at times for boiling and simmering veggies. Over all I much prefer my Lodge cast iron fry pans and have found I'm using the Le Creuset small dutch ovens for simmering veggies now. Just not liking the expensive stainless for most of my cooking now. The metal seems softer and not as nice as the older All Clad that I passed on to my daughter. I do like the All Clad stock pots, though there may be better less expensive USA stockpots to be had.

Buy some metal polish (hardware store) and, with a rag (or, better yet, a buffing pad on an electric drill), polish the inside of the pan. It will take time and elbow grease, unless you go the drill route. You can get the pan to a mirror finish if you like, but it isn't necessary. Then wash thoroughly, dry, oil it up, and cook something. The pan will be beautifully slick! Use only wood or plastic/silicone tools, and don't scrub with steel wood or green scouring pads (plastic scouring pads are okay), to preserve your hard-earned polish. I do this a couple of times a year. Using lower temperatures also helps, but sometimes you do need to use high heat (searing, etc).

This is a follow-up to my post of April 23. I received my 9-3/4" Falk saucier today, almost a month from the time I ordered it on eBay. Just about the time I was getting antsy about not having received it, I got an email message from the vendor, telling me that the manufacturer had had trouble getting handles, and that was the reason for the delay. A few days later there was another message saying that the pan had been shipped, and I received it ten days after that message. It was well packed, and looks and feels like it would survive being run over by a tank. It's quite heavy, which is what I expected---no single-handed tossing of ingredients! I'm on the short side (5'4"), and find the angle of the pan's handle a bit high; however, this isn't the first time I've had that problem, and can cope with it. On the whole, I'm happy with my purchase (obviously, I haven't cooked anything with it yet, but don't anticipate any surprises there). Given the price of copper cookware, I think this was a reasonable transaction for a new pan. I didn't get the copper lid, which I think is a frivolous expense; a glass lid from another pan fits this one just fine. ---Margaret

I've actually been pleased with my cheap Ikea pans. Cheap enough for a cabin and induction-capable. Similar to All-Clad? Not really. But they do work well. Macy's carries a nice inexpensive line called "Belgique" that is quite pretty and a little heavier. I have some of those too and like them. (I have cheap induction cookware because I was planning to remodel and lose the induction cooktop and wasn't really serious about replacing my old pans at that point). And I do love my cast iron. It feels rustic and would add to the atmosphere of the cabin!