All-Clad 51125 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 disposal recommended; oven-safe up to 500 degrees F
  • Prevent-cool stainless-steel handle riveted to the pan
  • Measures 12-4/5 by 20-1/2 by 3 inches; fixed lifetime warranty

Product Description

Customer Reviews

Downcast
I am very defeated with this purchase. I followed all cooking and cleaning instructions, yet the surface of the pan is still unattractive and simply NOT a good cooking integument. I've used this product less than 1 month, and it looks like it must be several years old. I thought I paid for one of "the best" - but I would NOT persuade this All-clad stainless cookware to anyone. My previous Calphalon was much better and served my use almost daily for the past 18 months.

2010-09-02 | Helpful Votes: 0 | Rating: 1

Lighter than the ideal All Clad pans
This pan is less precious than the standard All Clad pans. The reason was obvious: but as many others have noted, it is considerably thinner and thus lighter. However it is still stainless clad aluminum pit and it goes all the way up the sides.

2010-08-31 (Milpitas, CA USA) | Helpful Votes: 0 | Rating: 3

Remarkable pan & well worth the price
We bought ours in Dec. '09. This is a magnificent pan, well-worth the price. Ours is used almost daily and still looks new. We recently managed to get a lovely golden frizzy on tofu using this pan. If you've tried frying tofu, you know how hard it is to do that.

We use Bar Keepers friend for stern cleaning, but we often don't need it. The pan cleans up easily.

Highly recommend! The only downside is it makes me want more All Clad cookware than I can manage.

2010-08-24 | Helpful Votes: 0 | Rating: 5

Lidd for $25?!
Is this definitely the same pan as the "All-Clad Stainless-Steel Fry Pan" plus a lid for $25 less? That sounds way too good to be true.

(That pan is great. I don't know if this is that.)

2010-08-03 | Ben FrantzDale | Helpful Votes: 0 | Rating: 4

Workhorse of all my pantry equiptment
Heats up pronto with excellent temperature distribution throughout pan even on a smaller burner . Wide cooking surface ,long helve,stove top to oven,easy clean up ! I use it for everything from fritattas to stir frys to pasta sauce ! Best output in a line of peerless cookware ! Got it on sale for the best price anywhere on the net. Shipped quickly,arrived bloody !

2010-07-30 | Helpful Votes: 1 | Rating: 5

All-Clad 5112 Stainless 12-Inch Fry Pan

All-Clad

List Price: $140.00
Price: $140.00

Product Details

  • Deathless slope-sided, 12-inch, 2-inch-deep frying pan
  • Three-ply: stainless-nerve layers sandwich pure aluminum core for even heating
  • Dishwasher safe and sound, but hand washing recommended

Product Description

Customer Reviews

Preposterous pan - Amazon has 51125 with lid at a better price!
We bought this in Dec. '09 with the lid for about $90. Amazon still has it nearby here: All-Clad 51125 All Clad Stainless-Steel 12-Inch Fry Pan with Lid. The item number is 51125 - but looking at the specs, I don't see any conflict.

This is a beautiful pan, well-worth the price. Ours is used almost daily and still looks new. We recently managed to get a lovely blissful crisp on tofu using this pan. If you've tried frying tofu, you know how hard it is to do that.

We use Bar Keepers man for tough cleaning, but we often don't need it. The pan cleans up easily.

Highly recommend! The only downside is it makes me longing more All Clad cookware than I can afford.

2010-08-24 | Helpful Votes: 0 | Rating: 5

skillet
First-class heat distribution. Handle stays cool.
No burns of food or skin, and no excuse to not order a delicious meal.

2010-07-30 | Helpful Votes: 0 | Rating: 5

A beautiful pan!
I'm surely pleased with the pan and would happily order another one in a different size.

2010-07-17 | Helpful Votes: 0 | Rating: 5

Gentle but don't let the weight fool you
I bought this pan for two reasons.
1. The Cuisinart Multiclad Pro 12 inch skillet I've been unfinished seems to no longer exist.
2. America's test kitchen recommended this pan highly.

Pros:
1. The size is outstanding. I feel that it really holds my food well without crowding it.
2. The shape is great and allows for easy flipping and such.
3. It heats evenly.
4. It's unsubstantial and I didn't feel it needed a helper handle as some skillets this size do.

Cons:
1. The handle pattern. I really prefer the gentler handle design on the Cuisinart MCP pans. They simply feel superior in the hand. However, it's not terrible and the handle does stay cool.

I really liked the price of this pan as well as availability. As expected from the All-Clad manufacturer, it is a very good pan. Nothing burned in my pan... not even cheese when I was making tasty cheesy potatoes and let it cook a bit. It was wonderful easy to clean. There was a little sticking of those tasty cheesy potatoes... but when you cook them awhile, that's to be expected at least a picayune... but it cleaned very easily.

This pan is awesome and I would recommend it as a great pan whether you just want a 12" skillet or if you emergency an alternative to the ever elusive Cuisinart Multiclad Pro 12" skillet.

2010-05-25 (Chicago, IL) | Helpful Votes: 2 | Rating: 4

dear but very worthy!
Although many people have written many use comments about All-Clad, I don't think that I should keep silent,either. We are family of three,love to eat hot and spicy Chinese stir fry. I dial my Bosch tense range to no.6, preheat about 2 minutes, pour "cold oil" into the pan, wait until I can the 'heat wave' in the pan, then throw away meat or veggi to it, 3~4 minutes later,a yummy dish has done. Besides egg and hush brown, I seldom have 'sticky' pan problem. After many practices lately, 8 out 10,I can make non-stick egg now.
Thanks many operator's comments. I am very happy to made a right choice and also changed my view to USA made products.

2010-05-08 | confuse in kitchen (deer farm) | Helpful Votes: 0 | 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.

...

Read more...

Array

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




Tuesday Tips: Buying Pots and Pans Washington Post
- Mar 03, 2009
Tuesday Tips: Buying Pots and PansWashington Work, United StatesMacy's does put individual pieces of All Clad on sale. You need a 5qt dutch oven or larger depending on relatives size, 5qt saute pan, 2 and 4/5qt sauce pans, a small fry pan and large 12in fry pan both notnon perplex, a 12in non stick fry pan and large 10

Fork in the Road: Ana Mandara resort in Vietnam serves up street ... Inside Bay Area
- Mar 18, 2009
Fork in the Entr: Ana Mandara resort in Vietnam serves up street Inside Bay Area, CAUtilizing ideal Vietnamese cooking methods such as charcoal-fueled grilling, roasting, steaming and pan-frying (all of which utilize the use of charcoal), the women prepare the food to order in front of guests, providing the most authentic and

Frying Pan Directory

All-Clad Metalcrafters
Always the innovator, All-Clad continually offers new products that are written to become culinary classics. In keeping with the All-Clad legacy, ...