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Frying, browning, sauteing? If you tend to use your fry pan a lot, as most people do, doesn't it make sense to purchase one that will give you years of excellent service? All-Clad's three-ply stainless steel construction assures even heat distribution to prevent hot spots.
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Technical Details
- Classic slope-sided, 12-inch, 2-inch-deep frying pan- Three-ply: stainless-steel layers sandwich pure aluminum core for even heating
- Long, comfortable, stay-cool handle riveted for strength
- Dishwasher safe, but hand washing recommended
- Lifetime warranty against defects
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By Mark E (Las Vegas, NV USA)
Cooking with stainless steel is a great, and the All-Clad does a great job evenly distributing the heat - even on the sides. I bought the 12-inch version, 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 scratch 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 soft metal and create problems. I just use a little Bar Keepers Friend and a soft cloth, and this pan is in great 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 nice 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 meat, the stainless is nice because it creates a nice fond, the brown carmalized bits of meat, that makes for a nice 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 separately 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.
By H.C. Carey (Arlington, VA USA)
I just 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-stick 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, cold 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. Excellent.
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 edge, 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 command.
So--excellent pan, bad handle
By David M. McMillan (Anacortes, WA)
All-Clad sure makes a great product I can't think of any way to improve on it.
By J. Freudenberg (Thousand Oaks, CA United States)
Got this for hubby as a gift -- he can't stop raving about it! He cooks us dinner in it practically every night and then lovingly hand-washes it. Must be really terrific!
By Nathan D. Wadding (Pittsburgh, PA United States)
Bought this for my wife as a gift. She loves it. Cooks well and cleans up great.
Buy All-Clad Stainless 12-Inch Fry Pan Now
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