These pans are fully clad, meaning the aluminum core extends up the sides; it's not only in the bottom. They are incredibly responsive on my gas stovetop. I actually thought they were too fast when I first got them, but now it's just another quality I appreciate. They heat quickly and extremely evenly. You often use a lower heat to achieve the same results. America's Test Kitchen faulted the Le Creuset 3-Ply Stainless-Steel 3-Quart Saute Pan (recommended with reservations, but still well-liked) for running a little hot, and I don't have that pan, but I have no trouble simply using a lower heat with all the pans I do have.
The handles are comfortable, a good length, and rarely get too hot (obviously, they get hot during oven use). They are made to fit through the handles of the lids, which is a convenient storing option. And incidentally, the lids are great, since they're stainless, too, instead of glass. This means no crud build-up around the edge, and they seal great. The same lid from my Le Creuset Tri-Ply Stainless Steel 3-1/2-Quart Covered Chef's Pan works on this skillet.
The bottoms are curved just right, so whisks and utensils fit in easily, allowing you to stir thoroughly and clean easily. The rolled edge truly does make pours a no-drip affair. The pan is balanced and light, but with enough heft to feel substantial and well-made. Because of the curve of the sides, this pan's flat cooking area is about 8-1/2 inches. That's fine for a lot of home cooking, but if you're a family of four, you might consider the Le Creuset 3-Ply Stainless-Steel 11-Inch Fry Pan, and if you regularly cook for more, or expect leftovers, you should probably just get the Le Creuset Tri-Ply Stainless Steel 12-1/2-Inch Fry Pan. (I personally want both ethe 9-1/2 and the 12, to cover pretty much any task.)
It has an excellent lifetime warranty. Thankfully I haven't had to use that, but I did use it with a Le Creuset Enameled Cast-Iron 15-3/4-Inch Oval Fish Skillet, Flame, and was very pleased. (It was a lengthy process at nearly a month, but given that I got a brand new replacement for a $200 pan that was 4 years old, it seemed quite generous.)
Quality cookware like this makes a big difference if you cook frequently. It gets to temperature faster, heats evenly without burning in spots, recovers quicker and keeps its temperature easier. Since it handles well, it's more pleasant to cook with, moving easily around the kitchen, and holding still on the cooktop.
It cleans easily. I use regular dish soap most of the time. Bon Ami 04030 Bon Ami Cleaning Cake and Powder, 12-Ounce is my regular scouring powder, though Bar Keepers Friend® Cleanser & Polish: 12 OZ leaves the pan with a little extra sparkle (powder only, I Strongly dislike the liquid), which is nice since these pans are so pretty. Le Creuset makes a Le Creuset 12-Ounce Stainless Steel Cleaner, but I haven't yet tried it.
I love the LC Stainless cookware I have, and am looking forward to getting a little more.
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Le Creuset's reputation rests in part on its history of production in northern France. Advertising materials tells the story of its origins and stress the French connection. However, like so many kitchen items now, this Stainless Steel 9 1/2 pan is made in China, a fact not listed anywhere in the production description on the net, the text on the box, the booklet, or the pan itself. One must search for a very small label stuck to the box. With the numerous discoveries of dangerous production shortcuts in Chinese manufacturing, many people want the origin of a product to be disclosed openly so a fully informed decision about the purchase can be made before receiving delivery. A trusted brand like Le Creuset, that prides itself on the often repeated link to France, should not hide the real origin of its pans.
