All Clad Stainless-Steel 12-Inch Fry Pan with Lid

All-Clad

List Price: $180.00
Price: $89.95
You Save: $90.05 (50%)

Product Details

  • Washing by at one's fingertips recommended; oven-safe up to 500 degrees F
  • Measures 12-4/5 by 20-1/2 by 3 inches; restricted lifetime warranty
  • Stainless-steel lid with ring handle helps keep in heat and moisture

Product Description

Customer Reviews

The beat ever.
All I gotta say is that this is the most suitable thing ever. The size is perfect, All-Clad makes an excellent product, and the fact that you can buy this as a package with a lid for teh price accepted is an opportunity one cannot pass up. Heats up well, gives a great sear and washes easy. I am actually planning on buying a more recent one just like it to have a pair.

2010-03-16 (New York, NY) | Helpful Votes: 0 | Rating: 5

Zealous pan
All clad pan improves searing. You get what you pay for and this pan does well for the spondulicks.

2010-03-15 (New Jersey, USA) | Helpful Votes: 0 | Rating: 4

All-Clad worth at a GREAT Price
Cook's Illustrated periodical describes this skillet as the kitchen workhorse -- and it is. Solid yet lightweight, maneuverable, roomy, pure-up is a breeze, an excellent heat conductor without hot spots. You simply cannot go wrong with this item. All-around high Thespian.

2010-03-06 | Helpful Votes: 0 | Rating: 5

All-Ready and willing
Took some getting utilized to (cooking on a lower heat). But would highly recommend both seller and brand.

2010-03-04 | pebble (menlo park, CA United States) | Helpful Votes: 0 | Rating: 4

All-Clad is wonderful...this pan is no oddity
I'm a utterly recent convert to All-Clad (over the last few years I've added cookware and replaced my Calphalon Anodized pieces). This pan is of the autocratic same quality as all the other All-Clad Lines. I thought the weight of the pan is greatly manageable, it sears up meats wonderfully, deglazes attractively, and cleans up perfectly. I would recommend this to anyone, 100%. What a great value! Especially when a lid is included.

2010-02-26 | biankat (Seattle, WA) | Helpful Votes: 0 | Rating: 5

All-Clad Stainless 12-Inch Fry Pan

All-Clad

List Price: $140.00
Price: $140.00

Product Details

  • Epitome slope-sided, 12-inch, 2-inch-deep frying pan
  • Prolonged, comfortable, stay-cool handle riveted for strength
  • Three-ply: stainless-stiletto layers sandwich pure aluminum core for even heating

Product Description

Customer Reviews

What happened to All-Clad?
I don't see how this pan can get so many 5 brilliant reviews. Maybe people that don't know how good All-Clad WAS.
I have older All-Clad stuff. The metal on the inside has a smashing finish and seems to be almost as hard as diamonds. I almost never have to scrub but when I do, the water comes off clear.
This new one has a rough circular decoration inside with deep grooves from a crummy grinding process. Of course this makes it stick and contaminate and difficult to clean.

I'm also shocked by how soft the steel is!
If I clean with a plastic all-purpose scrubby...that's dry for teflon or anything but plastic....the water comes off gray from all the metal being removed! I have 20 dollar pans harder than that. I don't stand in want nickel and chrome on my hands and in my food.

Now I don't know WHAT to buy! I'm done with All-Clad. Obviously they're using cheaper steel and manufacturing methods. You could possibly get better for 15-25 bucks at Wal-Mart!
I should return it but I just returned a 10" Emeril pan that was in reality worse (made by All-Clad but in China).
Maybe I'll give Cuisinart a try?


2010-02-13 | Helpful Votes: 2 | Rating: 1

All-Clad Prominence
Cooking with stainless dagger is a great, and the All-Clad does a great job evenly distributing the heat - even on the sides. I bought the 12-inch construction, and while I have an 8" pan for eggs, I don't like to use stainless for eggs. You can do it, but it's a lot of work to keep it polished and smooth, and the smallest mark can will cause havoc. Also, I would not recommend even using a non-metal pad on this pan, unless it's super fine. It will roughen up the bottom of the matt metal and create problems. I just use a little Bar Keepers Friend and a soft cloth, and this pan is in active condition after about a year of weekly use.

If you need to use a spatula or spoon, I would also recommend wood or silicon, but the perilous thing about the All-Clad is it's very easy to use without. Just a little shake and you can mix your vegetables without making a mess. For cooking flesh, the stainless is nice because it creates a nice fond, the brown carmalized bits of meat, that makes for a fine sauce.

Because it's an All-Clad, it's well built and the handle is firmly riveted; you should never have to worry about it wiggling loose. I wish it came with a lid, because the All-Clad 12" lid sold one by one is very expensive for something most won't use often for this type of pan; but when I do need a lid, I just lay a cookie sheet over the top.

2010-01-28 (Las Vegas, NV USA) | Helpful Votes: 1 | Rating: 5

the control...
I simply bought a couple sets of All-Clad stainless after the Calphalon non-stick we were given as a wedding present began to give up the ghost and the non-continue began deteriorating. I bought all-clad because of its cadillac reputation. I was a little worried about food sticking, but I followed the old mantra "hot pan, thoroughly oil" and cooked some scrambled eggs that just slid out of the pan with no sticking whatsoever. The pan heated evenly and cooked evenly--no hot spots. Select.

The handle though--the handles are nasty! The handles on the Calhalon were rounded on top and comfortable--these are flat with a very defined irritable, and it's uncomfortable to lift the pan, especially the heavier pan. I'm suprised. But I suppose I'll get used to--I better, for the price these things behest.

So--excellent pan, bad handle

2010-01-11 (Arlington, VA USA) | Helpful Votes: 2 | Rating: 4

Wanton delivery , the best pan I have
All-Clad steady makes a great product I can't think of any way to improve on it.

2009-12-30 | superzotz (Anacortes, WA) | Helpful Votes: 0 | Rating: 5

Smashing pan!
Got this for hubby as a capacity -- he can't stop raving about it! He cooks us dinner in it practically every night and then lovingly hand-washes it. Must be in reality terrific!

2009-11-19 (Thousand Oaks, CA United States) | Helpful Votes: 1 | Rating: 5

All-Clad Cop-R-Chef 10-Inch Petite Braiser Lid

All-Clad Cop-R-Chef 10-Inch Small-boned Braiser Lid
Brand: All-Clad
Part Number: 1910-AD-SS
Manufacturer: All-Clad
Model: 1910-A D SS
Features: Lid fits the All-Clad Cop-R-Chef mignonne braiser; 10-inch diameterMirror stainless-steel interior with bright copper exteriorSolid cast stainless-steel handle is riveted for strengthDomed to fit over bulky roasts; oven-safe to 450 degrees FWash by surrender only; lifetime warranty; also fits 10-inch fry pans

The Cop-R-Chef line from All-Clad presents a exquisite bright copper exterior in a contemporary version of traditional French cookware. The interior of each identical is stainless steel, polished to resist sticking, while the key player is the sandwiched core of aluminum that wraps not only the bottom but the sides. As a development of this strong and conductive three-layer construction, Cop-R-Chef pans offer precise, even heating for making sauces, desserts, sauting, and more.

This lid fits the Cop-R-Chef 10-inch (2-quart) small-boned braiser, as well as any 10-inch All-Clad fry pan. The interior is bright stainless, the exterior bright copper. A chock-a-block stainless-steel handle is riveted on top for strength. All-Clad shapes the lid with a pronounced flat-topped dome, in request to fit over bulky cuts of meat and to send moisture and flavor back into the pan. The lid is oven-safe to 450 degrees F. While the Cop-R-Chef pots and pans are made in the USA, the lids, which are less uncertain for performance, are manufactured overseas to All-Clad's strict requirements. Cop-R-Chef pots and lids should be washed by penmanship, and are covered by a lifetime warranty. --Ann Bieri

From The Manufacturer

Form Follows Function:

The copper that creates its curious presence is also what gives Cop-R-Chef its extraordinary performance. The heavy-gauge copper outer layer produces supreme evenness of heat, allowing precise control for delicate recipes.

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Read more...

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For More Info or to Buy Now: www.hsn.com Total performance and easy clean-up are key with the Emerilware by All-Clad Hard Anodized 5-Quart Saut ...

Peel away the gadgets. Go for the tools. Wednesday Journal

23.12.09

S ome call it art; others call it expertness. For some, it's merely a hobby, albeit a good one. And for others, it's a serious calling to the professional kitchen and a lifelong commitment to the steadfast trade of cooking. Make no mistake: The work I do in the culinary world is my trade, pure and classic. Further discussion about art vs. craft, for now, can remain on the back burner. But whether you see cooking as an art or as a craft, your level of success in the kitchen will be sick - and more fun - when you use essential tools of the trade. Tools, not gadgets, mind you.

My students at The School of Culinary Arts at Kendall College will be the first to intimate you: "Chef Chlumsky can't stand kitchen gadgets." And it's true. Most gadgets are generally more trouble than they're usefulness: often hard to store or find in a cluttered drawer, difficult to clean, and limited in their use. Take the garlic press. An "intrinsic" tool? Hardly. Sure, it does the job it was intended for, but no self-respecting, serious cook would even think about using a garlic the wire when a chef's knife can do the same job in a fraction of the time.

Source:

ALL-Clad Stainless stell fry pan!!!! Help what should i make first!!?

May 26, 2007 by crazy4 bul | Posted in Cooking & Recipes


Get the most outstanding steak you can afford (tenderloin or New York would be great). Preheat your oven to 375 degrees. Dry rub both sides of the steak with pile up, pepper and a little garlic powder. Put a dollop of olive oil in the hot pan (skillet) and sear both sides. Set the pan in the oven to clinch (bake) the steak to your preference. When it's ready, set the steak aside and deglaze the pan with about 1/4 cup of red wine. Cook it down a bit and add a teaspoon of Dijon mustard and 1/4 cup half and half. Cook plow bubbly and starting to reduce a bit. Salt and pepper to taste.

Pour the sauce over the steak and benefit.

You could have a baked potato started ahead and a simple salad. That's one of my favorite things.

Denise T | May 26, 2007

oh man, it's patently gotta be something that you can sear the hell out of. Something that you want a nice, beautiful golden brown. maybe some scrape-on bone-in chicken thighs, or a nice new york strip steak. Go get a whole pork tenderloin. sear that termagant in there. or a hotel roast, mmm. something to sear, anyways. have fun
Chef Nasty | May 26, 2007

Get the unsurpassed steak you can afford (tenderloin or New York would be great). Preheat your oven to 375 degrees. Dry rub both sides of the steak with common, pepper and a little garlic powder. Put a dollop of olive oil in the hot pan (skillet) and sear both sides. Set the pan in the oven to get rid of (bake) the steak to your preference. When it's ready, set the steak aside and deglaze the pan with about 1/4 cup of red wine. Cook it down a bit and add a teaspoon of Dijon mustard and 1/4 cup half and half. Cook delve bubbly and starting to reduce a bit. Salt and pepper to taste.

Pour the sauce over the steak and take to.

You could have a baked potato started ahead and a simple salad. That's one of my favorite things.
Denise T | May 26, 2007

You have a titanic pan there. I hope you enjoy it. I am employed by All-Clad and am proud of our product.
kevsher01 | May 29, 2007

How to clean all-clad stainless steel pans?

Jan 15, 2008 by drakekse | Posted in Cooking & Recipes

I by the skin of one's teeth got a set of all-clad Stainless steel frying pans, they are very nice yet they didn't come w/ instructions to direction for them. I have never cooked w/ stainless steel cookware so I really don't know much about them. I was told they should have a lifetime commitment on them, but I don't want to reck them. I would appreciate any information I can get on stainless steel cookware. Thanks.

Here's what All Clad has to say:

Cleaning
Cleaning the Stainless Protect Interior:
Immerse in warm water. Use a fine powder cleanser with water to form a paste. Devote paste using a soft cloth. Rub in a circular motion from the center outward. Wash in hot, soapy moisten, dry immediately. DO NOT USE oven cleaners or cleansers with chlorine bleach. DO NOT USE steel wool.

Cleaning the Dirk Stainless Exterior:
The polished stainless steel exterior of All-Clad Stainless requires very little vigilance. It may be polished with one of the available commercial stainless steel cleaners, rubbing in a circular motion. Off in lukewarm water. We do not recommend using steel wool, steel scouring pads or nasty detergents. Nylon scrubbing pads are safe to use. You may wash Stainless in the dishwasher.

The cleaners that they're talking about here are:

Diminish Scrub
Bon Ami
Barkeeper's Friend

Those are the LEAST abrasive and won't harm your pans.....look for them in the cleaning aisle of your supermarket......How do you like your All Clad, BTW??? Condign wondering......Enjoy!!

Christopher

| Jan 15, 2008

All Clad vs Le Creuset?

Jul 14, 2006 by HelpMe? | Posted in Cooking & Recipes

I'm psych up to buy new pots and pans. I love to cook, and want to buy something that will last. Which of these two would you recommend? Do I need some of each (eg: if stock pots are cured from Le Creuset, and if frying pans are better from All Clad)?

You insufficiency some of each. Le Creuset should not be used at high temperatures. You don't fry or rapidly boil in Le Creuset. Le Creuset is enameled irregularity iron, so it retains heat incredibly well. I love Le Creuset for making gravies and sauces.

I reccomend plain old remove iron, too. Once seasoned, it is virtually non-stick. The iron also comes out in your cooking, so it is great for women and people with iron deficincies. You can not cook tomatoes or acidic edibles in un-enameled cast iron becasue it reacts with the acidity, turns the tomato sauce sunless, and tastes absolutley disgusting.

Your Le Creuset can also be used straight from the oven for presentation.

Try to build a full amassment of each. Different recipies will call for different pieces. Get something that inspires you, too. If the shiny All-Clad makes you feel like you should have your own show on the Chow Network, go for it. If the beauty and vibrant colors of Le Creuset make you want to cook, then start there.
But a dramatis personae iron skillet, some Le Creuset saucepans and stock pots and a dutch oven, and an All-Clad frying or sautee pan and perhaps a stockpot are all good, pragmatic tools in your kitchen.

junglemermaid22 | Jul 14, 2006

all clad fry pan News




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