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Originally designed to meet the demands of professional chefs, All-Clad continues to be the undisputed choice in four-star kitchens throughout the world. The cookware has exquisite lines, impeccable balance, meticulous hand-finishing, and superior heat-conductivity. Stainless with d5 technology, the latest line from All-Clad, now delivers unprecedented evenness of heat for uniform browning. This cookware boasts five layers of metal (alternating bands of aluminum and stainless steel) — this construction not only heats more evenly, but more quickly and retains heat longer to make the cookware more energy efficient, and more durable. There are two aluminum layers, one to conduct and one to sustain heat. The stainless-steel core diffuses heat and delivers consistent results. The stainless interior is stick-resistant and cleans easily. The magnetic stainless steel exterior has a polished finish and can be safely used on conventional gas and electric ranges, as well as on induction cooktops. The flared rim of the cookware is designed for easy, dripless pouring. This line also features newly-designed ergonomic handles that offer superb handling comfort and control. The skillet has sloping sides which make it easy to turn and remove foods, as well as encourage the rapid evaporation of moisture, so pan sauces reduce quickly and foods sear rather than steam. The non-stick skillet is ideal for searing delicate items which have a tendency to stick or break apart, such as fish, and for preparing pancakes, fried eggs, an omelette, or a crêpe.
Oven safe to 500°F/260C.
Size: 12″
Dimensions: 12″Dia × 2″D
Materials: 18/10 stainless steel cooking surface, stainless steel core sandwiched between 2 layers of aluminum, and a stainless steel exterior
Care: Dishwasher safe
Warranty: Lifetime
Product of United States
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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DanielMike –
I use this pan for fish and chicken all the time. Never sticks.FishHere is the trick to making sure the fish doesn’t stick to this pan. Make sure the fish isn’t too cold. Take it out of the fridge and leave it out for about 10 minutes. Use fresh fish. Not out of the freezer. Also make sure the fish is not wet. Pat it dry. Make sure the oil in the pan is hot. The oil should dance.That might sound like a lot to get right but after you do it a few times it’s second nature.ChickenSame deal for chicken. Fresh chicken. Not too cold. Dry. Hot oil. I make chicken cutlets all the time and they turn out great every time. Maybe takes about 5 1/2 to 6 minutes (about 3 min per side) to cook in Wesson Vegetable oil. Medium high heat first side then turn it down to medium for the other side. Then I bake them at 200 for 10 minutes in a pizza pan.Scallops (the big ones)They take like two minutes to cook. Same deal as fish and chicken. They will not stick. Ming Tsai has a video on scallops in an All-Clad Pan on his site. Watch it. Pretty sure he’s using the same pan.HandleI suppose it’s a little awkward but the handle does not get hot. At least not the 3/4 furthest from the pan. The little skinny piece closer to the pan can get hot.PanIt is a heavy pan. Solid. I haven’t seen it warp yet and I have used it frequently for almost two years. Mostly stove top. I baked with it once. It does get messy after a while and is tough to clean. If you really want to keep it looking pretty you have to use this stuff called Bar Keeper’s Friend which is also sold on Amazon.ValueThis pan will probably last forever. More or less. I paid under a hundred for it on Amazon which seems to have been a great price for this pan.I really like this pan. I’m going to try and cook some eggs on it next.Update: 11/27/2011Still loving this pan. I have been making sunnyside up eggs in this pan every week for the last several weeks and they turn out great. Some butter on high until it browns slightly then toss in the eggs and turn it low. To 2 on a gas stove. Cover it and cook for maybe 3 minutes. Until the tops of the yokes turn a little white. You do have to use a spatula to get them off the pan but it’s not bad at all. I can easily get them off in one big piece. They Cook evenly. Hot from edge to edge.
A. Cresswell –
I really do love All-Clad despite the horrific price. However they really do cook anything else perfectly. The only thing is that after one use the steel was slightly discoloured and that irked me a bit. Other than that they are worth the money. 10 years of great cooking versus 3 or 4 rubbish pans that you through out and getting mediocre results. Heating temp and heat up speed is exceptional and they did some sea-bass to perfection.UPDATE : so after using this around 5 times in about 3 months the pan has bowed !! Incredible … steel pan bowing !!! This is either a manufacturing problem or a copy. See the pic … steak and the oil is flowing to the edge because of the bow. Hopefully All clad will come back to meAll clad did write back to me to say it’s not covered under warranty because I’m not in the USA. Nothing about the fault or anything like that … just a sloppy shoulder reply. Well Hope that was helpful to anyone thinking of buying one.
Dorothy Harding –
Our daughter and spouse are really enjoying the fry pan.
Shopping Mama’s –
I don’t like to purchase entire sets of pots & pans, but prefer to purchase just what I like to use. My kitchen is constantly in use and I am hard on pots and pans. My last pan made by Calphalon popped the bolts right off the pan! I know these pans are expensive but they are guaranteed by the manufacturer if you register your purchase.It’s truly a pleasure to cook with such a high end pan. The fry pan heats up fast and has an even heat distribution. Nice balance when handling. Cleans nicely, but the two bolts always have muck stuck to them. I also wish the handle were shaped differently so that it would feel more comfortable in my large hands.
DAVID V. –
I’ve been using it for a while now. The pan is of high quality; you can feel it and see it, but I feel like a lid should have been included. The cooking experience is sometimes frustrating because a lid gets food cooked faster. I revert to using my other cheaper frying pans that have lids.