Hello, folks,

It's been a while since I've posted here, but I have a problem that
I'm thinking you can help with. I have an All Clad 10" stainless
skillet that has turned into a spinner. As in, the bottom is now
convex, and you can spin it on a flat surface.

I bought this nearly $100 skillet because I thought it was the best
you can buy, but now it's worthless on my smoothtop.

Can I get a replacement, or my money back, or something? Is this best
of all pans warranteed in any way, or am I SOL?

Thanks in advance for your assistance.

--
_____ _____
| ____| |__ / Larry from St. Louis, MO
| _| / / SENS, MAMBM, MISFIT, TOMKAT
| |___ / /_ BS #269 DOF #(I forget)
|_____| /____| 105th Anniversary Edition Ultra

"EZ" > wrote in message
...
> Hello, folks,
>
> It's been a while since I've posted here, but I have a problem that
> I'm thinking you can help with. I have an All Clad 10" stainless
> skillet that has turned into a spinner. As in, the bottom is now
> convex, and you can spin it on a flat surface.
>
> I bought this nearly $100 skillet because I thought it was the best
> you can buy, but now it's worthless on my smoothtop.
>
> Can I get a replacement, or my money back, or something? Is this best
> of all pans warranteed in any way, or am I SOL?

IMO, you are SOL The warp is probably cause by either overheating or
putting a very hot pan under cold water.

From the warranty:
From date of purchase, All-Clad guarantees to repair or replace any item
found defective in material, construction or workmanship under normal use
and following care instructions. This excludes damage from misuse or abuse.

In article >,
EZ > wrote:

> Hello, folks,
>
> It's been a while since I've posted here, but I have a problem that
> I'm thinking you can help with. I have an All Clad 10" stainless
> skillet that has turned into a spinner. As in, the bottom is now
> convex, and you can spin it on a flat surface.
>
> I bought this nearly $100 skillet because I thought it was the best
> you can buy, but now it's worthless on my smoothtop.
>
> Can I get a replacement, or my money back, or something? Is this best
> of all pans warranteed in any way, or am I SOL?
>
> Thanks in advance for your assistance.

I had the same thing happen to my All-Clad 6 qt saute pan on an ordinary
glasstop. I never put it in water when it was hot nor was it ever
heated beyond the normal range of a residential range-top. FCOL, what
good is a saute pan in which you cannot saute? All-Clad replaced it and
they should replace yours as long as you did not misuse it. However,
that was enough to dissuade me from ever purchasing another All-Clad. I
switched over to induction-ready Demeyere, Mauviel and Sitram and have
never had even a remotely similar problem in over eight years. I've
also never had a similar problem with Lodge.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

On Wed, 06 Aug 2008 16:41:30 -0500, EZ >
wrote:

>Can I get a replacement, or my money back, or something? Is this best
>of all pans warranteed in any way, or am I SOL?

'fraid so.... It warped from "hot" pan, "cold" liquid. No where
in the AllClad warrenty will this be covered.

Now, I did buy an AllClad non stick from Williams Sonoma. I used it
about two months and the "nonstick" started peeling off. I took it
back and they exchanged it for the same pan without the nonstick.

I would suggest that you get ScanPan Titanium. Lifetime warrenty,
will never warp and recommended by Cooks Illustrated.

On Thu, 07 Aug 2008 07:16:07 -0400, Billy <Hereiam@hotmaildotcom> wrote:

>I would suggest that you get ScanPan Titanium. Lifetime warrenty,
>will never warp and recommended by Cooks Illustrated.

Induction capable?

-- Larry

On Thu, 07 Aug 2008 11:29:22 -0400, pltrgyst
> wrote:

>Induction capable?

You can google ScanPan and them. I am not a spokesperson for the
company.

On Thu, 07 Aug 2008 13:12:56 -0400, Billy <Hereiam@hotmaildotcom> wrote:

>On Thu, 07 Aug 2008 11:29:22 -0400, pltrgyst
> wrote:
>
>>Induction capable?
>
>You can google ScanPan and them. I am not a spokesperson for the
>company.

I know I can find their Web site, but you're the one who recommended them out of
the blue -- you arrogant, low-IQ twit. No wonder I routinely killfile all
hotmail addresses. {plonk}

-- Larry

On Thu, 07 Aug 2008 14:22:37 -0400, pltrgyst
> wrote:

>-- Larry

Larry...I bet you are FUN at parties!!

On Wed, 06 Aug 2008 16:41:30 -0500, EZ >
wrote:

>Hello, folks,
>
>It's been a while since I've posted here, but I have a problem that
>I'm thinking you can help with. I have an All Clad 10" stainless
>skillet that has turned into a spinner. As in, the bottom is now
>convex, and you can spin it on a flat surface.
>
>I bought this nearly $100 skillet because I thought it was the best
>you can buy, but now it's worthless on my smoothtop.
>
>Can I get a replacement, or my money back, or something? Is this best
>of all pans warranteed in any way, or am I SOL?
>
>Thanks in advance for your assistance.

All-Clad replied, giving me a return authorization
number, and instructions about sending the pan back for their
evaluation. I have no doubt they'll replace the pan.

As to what happened, I can't really point to any single event that
suddenly caused the pan to warp. It may very well have been warped
from the beginning. When I bought it, about ten years ago, I was using
a gas stove, so I wouldn't have noticed if it was ever so slightly
rounded on the bottom or not. About 2 years ago I moved, and the
coiltop electric stove had the pan tipping toward the handle unless I
rotated the pan a bit, then all was fine. I suppose the indent in the
middle of the coil allowed the pan to rest evenly, but only in one
position. I just figured the pan was handle-heavy.

I replaced the coil top with the most inexpensive smooth top that I
could live with last weekend, and it was then that I realized this pan
now spins. I did manage to cook up some crab cakes in it, and it
worked tolerably well.

I suppose if I did do the damage, it might have happened when, for a
time, I was deglazing the pan with perhaps a half-cup or so of liquid
following browning meat. Perhaps the change in temperature caused it
to warp - I don't know. I wouldn't have thought that adding
room-temperature liquid to a medium hot pan would have caused that,
but I could be wrong. In any case, I have *never* taken any pan
directly from a cooktop into ice water.

In any case, it's probably more pan than I need, anyway. I'm nearing
retirement age, and any serious cooking I do is usually done outdoors
on one of my smokers or grills. The main reason I got the smoothtop
was to please the wife, since we just had granite countertops put into
the kitchen, and the old coiltop just stuck out. With regard to
cooking with gas vs. electric, I won't engage in that debate other
than to say that after 60 years of cooking about half my life with
one, and half with the other, I actually prefer electric, and the
faster response of this new smoothtop compared to the old coiltop
suits me fine.

In any case, thanks for the replies. If
I'm still around here after the six or so weeks All-Clad says it'll
take to decide about my pan, I'll let you all know.

--
EZ