All-Clad Copper Core Stainless Steel 12" Fry Pan, Made in the USA

This is the first piece of All-Clad Copper Core cookware I have owned, and it is by far the best piece of cookware I have ever used. Be mindful that the different lines of All-Clad have significant differences. For example, the MC2 line is lighter, but at the expense of durability (note the limit on the temperature at which the MC2 pans are oven-save) and heat distribution. I didn't want to have to deal with the care of the Cop-R-Chef line, with its exposed copper outer layer. But I did want copper for its excellent heat distribution. To give you an idea of my perspective and how I view my cookware, I've been cooking a while, and have studied French and Northern Italian cuisines. I don't believe in having pumpkin-shaped soup tureens cluttering up my life, and I have Global knives that I keep razor sharp, but only a few that I use to cover everything. I sear/braise/roast primarily for main dishes, with the occasional stew. This pan exactly met what I hoped for; a good pan to serve as my mainstay for daily cooking, that would be durable and hassle-free while giving me good results and allowing me to improve my cooking that much more. It replaces a Scan-Pan nonstick that served me well for over 3 years before its nonstick properties started to fade, and I have to say that I like the All-Clad better for everything but cooking eggs. But you have to know what you're doing with one of these pans to get the best use from it. Some will complain about discoloration of the stainless steel; they are using too much heat. Others complain about sticking; they aren't cooking the way you need to, with a stainless steel pan. So a few things. One, these pans transfer heat very easily. This also means that even though the pan will distribute heat very well, it also won't dissipate that heat. So you don't need to heat it as much as with an aluminum pan...trust me. I found myself turning the heat down the first few times I worked with this, to get the cooking results I was used to, sometimes by as much as one-third. Two, you have to use oil. Not much, and not extra-virgin. The solids that give EVOO it's green color scorch, and the flavor benefits of EVOO go bye-bye when you heat it. Use yellow olive oil; it's very heat stable and healthy for you as well. Get the pan hot first. Then add the oil, and let that get hot...it should start smoking just a bit. Then add the food. Three, you have to recognize that the food *will* stick, at first, and that this is good. The maillard reaction (aka, 'browning') requires contact with heat, and the way food will latch onto this pan (at first) is wonderful for this. This also produces the fond that you want for making sauces. But remember...don't crank the heat, or that fond (and the crust on your food) will scorch. When the food has browned, it will automatically release from the pan, just like it had never stuck in the first place. In fact, this is a great way to know how far along the food is. If you're cooking duck, beef, pork, etc...this is a good thing. If you're cooking something that should not brown (an omelette, for example), then why are you using this pan? Use a non-stick for that. Now the really good news. It's stainless steel. You don't have to baby it, as long as you ease up on the heat. You can scrub it like crazy to get it clean. No, it won't look as nice as it did the day you unpacked it, unless you are willing to spend an awful lot of time working at it. But it's a pan...it's for cooking food, not for hanging around your neck like a piece of bling. Don't be ashamed if it shows that you use it :)

I retired several years ago and took over the cooking from my wife and, although I have no formal training, I just love to cook. I “inherited” a set of anodized Calphalon pans and other odd pans in use for several years. The inside surfaces of these pans were fairly well scratched and I was concerned about their continued use. I did research and decided on the All-Clad Stainless Steel Copper Core 5-Ply Bonded 10” fry pan, the 2 and 4 qt sauce pans and the 5 qt saute pan as replacements. I already owned a 12” SS steel fry pan and 10” SS saute pan by other manufacturers so I was familiar with SS use and cleanup however in the back of my mind I still had concerns about cleanup of All Clad. The pans are beautiful to behold (not that it matters), are of extremely good quality and are moderate in weight, not heavy. The handles seemed a little odd to hold at first but now I do not even notice it. In fact there is a small protrusion on the underside of the handle that fits very nicely for the forefinger, giving tactile feed on hand position on the handle and stopping it from slipping to close to the heat. I have used the new All Clad pans daily since their arrival on a gas stove. They do heat faster and more evenly then the old set. Once cooking, transmission of heat changes are almost instantaneous. As far as cleanup, what concerns I may have had were unfounded. Cleanup has been a snap, even my wife mentioned how easy they are to clean. The 2 qt sauce pan I use to cook chai every morning has less scorched milk residue and cleans up easier than the previous anodized pan I was using. I was also a little concerned about cooking rice in the 4 qt but again, the rice comes out great and no cleanup problem. I think the biggest issue one may have with the Copper Core level is the price as there is a premium. I took the long view. I will have these probably for the balance of my cooking days. After that, they will probably by handed down to my children. Yes, they are that good in my mind. So I see many years of service ahead for them and I couldn’t see cutting corners on price and maybe not be as happy as I am with these. One plus was the ability to place all pans in the oven to 500+ degrees, not something I could do with the older pans. Another factor that swayed me to All Clad versus other manufacturers is that they are made in the US. I would definitely buy these again.

I have more than a few pieces of the Copper Core from All-Clad. Usually, I purchase from the All-Clad website, but this 3qt saute never goes on sale. Amazon offered it for $100 off. The Copper Core is a wonderful line. I find they heat/cools faster than my 3 and 5 ply clad cookware from various manufacturers. But, I'd be lying if I wrote anything other than it was the looks that draws me to the cookware. It simply has a beautiful refined look. It performs wonderfully. With a blue Scotch Bright pad and Barkeepers friend -- they've looked beautiful for 3+ years with no build-up around the rivets. I have "clad" cookware for almost 40 years. In spite of being burnt [more than a few times], they still look new. They will last a lifetime and beyond. Expensive? That can only be determined by the purchaser.

I retired several years ago and took over the cooking from my wife and, although I have no formal training, I just love to cook. I “inherited” a set of anodized Calphalon pans and other odd pans in use for several years. The inside surfaces of these pans were fairly well scratched and I was concerned about their continued use. I did research and decided on the All-Clad Stainless Steel Copper Core 5-Ply Bonded 10” fry pan, the 2 and 4 qt sauce pans and the 5 qt saute pan as replacements. I already owned a 12” SS steel fry pan and 10” SS saute pan by other manufacturers so I was familiar with SS use and cleanup however in the back of my mind I still had concerns about cleanup of All Clad. The pans are beautiful to behold (not that it matters), are of extremely good quality and are moderate in weight, not heavy. The handles seemed a little odd to hold at first but now I do not even notice it. In fact there is a small protrusion on the underside of the handle that fits very nicely for the forefinger, giving tactile feed on hand position on the handle and stopping it from slipping to close to the heat. I have used the new All Clad pans daily since their arrival on a gas stove. They do heat faster and more evenly then the old set. Once cooking, transmission of heat changes are almost instantaneous. As far as cleanup, what concerns I may have had were unfounded. Cleanup has been a snap, even my wife mentioned how easy they are to clean. The 2 qt sauce pan I use to cook chai every morning has less scorched milk residue and cleans up easier than the previous anodized pan I was using. I was also a little concerned about cooking rice in the 4 qt but again, the rice comes out great and no cleanup problem. I think the biggest issue one may have with the Copper Core level is the price as there is a premium. I took the long view. I will have these probably for the balance of my cooking days. After that, they will probably by handed down to my children. Yes, they are that good in my mind. So I see many years of service ahead for them and I couldn’t see cutting corners on price and maybe not be as happy as I am with these. One plus was the ability to place all pans in the oven to 500+ degrees, not something I could do with the older pans. Another factor that swayed me to All Clad versus other manufacturers is that they are made in the US. I would definitely buy these again.

We are a family of 8 so this large pan gets a lot of use. It heats evenly. I use it on a power burner on a propane stove. Happy with my purchase.

I swear by all clad. I have a few good pieces of cast iron that I used daily for years. I bought my mother a couple of pots from all clad sight unseen for Xmas. I was impressed by the weight and she raved about easy cleaning. The pots that these replaced were some 50+ year old revere ware with the copper plated bottoms that the bakalite handles were long broken away. Anyhow I bought a 10 inch SS pan and fell in love with it. I now have a full set bought one piece at a time. This 8” copper pan is heavier than my 10” SS pan but very easy to handle. I also have the 12” copper core fry pan that is a little heavy to lift and shake to flip food around but is great to pan sear steaks. But my favorite copper core is my 1.5 qt sauce pan. I think that’s where they shine the best because weight is not as important because it sits and usually not being flinged around like skillets. I love the rolled lips on the copper core over the straight sides on the standard SS pots. I truly believe this stuff is better at almost everything then cast iron. I still break out the cast iron on occasion but it’s so easy to handle and Cooks so evenly, recovers so fast, I don’t see the advantage of cast iron most times. Btw, been using an induction stove for about a year now, WILL NEVER GO BACK to standard electric range. Acts just like gas as for instant heat and instant adjustments but several times hotter then gas. All clad works great with induction too. I know this stuff is pricy, that’s why I bought one piece at a time. But it’s lifetime cookware just as is the cast iron. Your kids will be fighting over it when your gone. As far as sticking, I’ve read a lot of people complaining how everything sticks to stainless and how hard it is to clean. First off i suspect these complaints are coming from people that have never used anything but WallyMart Teflon pans. These are professional grade pans. You have to know how to cook in them. Heat the dry pan for several minutes. THEN add a little butter, oil or other fat. Heat to just the point you see whispers of smoke, then add your protein. I’m not talking deep frying, I’m talking just enough fat to coat the bottom. Nothing will stick. I fried an egg with a 1/2 teaspoon oil and it slid right out of the pan when done. The trick is to let the food tell you when it’s ready, don’t rush it. If it’s stuck, it’s not ready. Well that’s my review in something I really believe in.

For more years than I care to admit, I've been cooking with poor quality cookware and didn't realize there was anything better. I was convinced I couldn't cook with anything except a teflon coating. Well, after getting a new electric ceramic top range, I decided to splurge on an All-Clad fry pan and am I ever glad I did!!! I followed the instructions I've read online to let the pan heat up before I put the food in and it works like a dream. I don't know if anyone can believe it, but I'm pretty convinced that this fry pan has made me a much better cook!!! The even heat is amazing, food cooks so much better, and at a lower temperature than I needed before. Clean up is easy and All-Clad gleams as it hangs from my pots and pans rack. A little Bar Keeper's Friend works miracles if there are any splotches from food reacting with the finish while it cooks. I have to admit, first time out of the box in my enthusiasm to heat the pan first, I forgot for a minute and scorched a spot on the inside bottom. I felt sick about it, since All-Clad is rather pricey. However, Bar Keeper's Friend had it looking like new with little effort. Now that I finally understand how to fry with stainless steel, I hardly ever have anything stick. Sure, the price is pretty daunting, but I have to say, if I'd found out about this years ago, I wouldn't have had to replace my cookware every few years. One other thing...there is some heft to this, but I think that's only because of the layers that make this a quality item. I personally love the feel of the weight of the pan. Some people complain about the handle being long, but again, I just love the feel of it and it never seems like it gets hot. (Have to be careful about the handle on the lid getting hot, but I've become accustomed rather quickly to using a potholder without giving it a second thought. Bottom line is that I highly recommend this!!

These are built to last a lifetime. Truly great stainless steel pan. You can cook anything in it. Took me a while to figure out how to do eggs. But, anything is doable with this pan. Thick and retains heat. Works amazingly on induction. Easy to clean. Even hard stuck on stuff, a quick boil and it will come off. Lid fits perfectly. Still looks practically new after nearly 4 years. I can't recommend it enough. Even picked up some more all clad stuff. It's worth the price, and made in America.

Si eres un amante de la buena cocina, te recomendaría ampliamente el sartén All-clad. Es ideal tanto para profesionales como para amateurs, y ofrece un rendimiento y calidad que lo hacen destacar por encima de cualquier otra sartén que utilizado antes. Varia veces superior a las tan famosas Royal Prestige. He utilizado el All-clad para cocinar una variedad de platillos, desde carnes y pescados hasta verduras y salsas, y en todos los casos he notado una mejora en el sabor y la textura de mis platillos y recetas. El cobre es un excelente conductor de calor, lo que permite cocinar de manera uniforme y evitar la quemadura de alimentos, esto es excelente para los cortes de carne, siempre resultan con una corteza excelente. De igual forma es ideal para desglazar, y creo que de aqui viene la mejora en el sabor de mis platillos En cuanto a la limpieza, el All-clad es apto para el lavaplatos, lo que lo convierte en una excelente opción para aquellos con poco tiempo para limpiar. Además, es muy facil de limpair con un poco de agua tibia y jabon Si buscas un sartén de cocina de alta calidad y rendimiento, te recomendaría el All-clad te hará sentir como un chef profesional en la cocina. vas a maravillar a tus comensales y te haras de un producto para toda la vida. Yo incluso me compre 2

It's the best!

Excelente calidad de esta sartén All-Clad Cooper, buena distribución del calor y es ligera. ya he cocinado varias veces en ella y sólo puedo decir que fue una excelente compra. Los huevos, carne, camarones etc., no se pegan sólo hay que esperar a que tenga la temperatura ideal . yo utilizo el método de la prueba de agua que es colocar gotas de agua en la sartén y cuando ya está lista forman bolitas como si fueran mercurio que ruedan en la superficie y esto indica que ya está en la temperatura correcta, ahora puedes empezar a cocinar, es muy sencillo una vez que dominas esta prueba del agua ya nada se pega, pero sí hay que poner un poco de aceite basta con una fina capa de aceite y con eso es suficiente, en carnes con más grasa no es necesario el aceite en 2 minutos la carne se suelta de la sartén. Y para la limpieza es fácil sólo basta con poner una taza de agua con vinagre blanco dejar reposar unos minutos después lavar con una esponja y para manchas más difíciles con Bar Keepers Friend, esponja suave y listo queda cómo nueva!!., también hay que secarla después de lavar. Y es mejor utilizar espátulas de silicón para no rayar la sartén.

Really impressive. I have been using All-Clad 3-ply 10 inch pan that is quite standard. wanted to try this 5-ply copper one as I thought it would have a bit different character than 3-ply plain one. yes, I think I was right. it gets heated much faster, cool downed much faster. this is what I was looking for. Will try 10 inch pan as well which is out of stock at the moment.

Ich bin ja begeisterter Käufer von gutem Kochgeschirr (gern auch eher für die Vitrine) und wenn Kupfer zu sehen ist, kann der Preis auch gerne mal durch die Decke schießen. Durch einen bekannten Youtuber aus den USA bin ich auf All-Clad Töpfe gestoßen, welche dort wohl deutlich verbreiteter sind und als einer der wenigen Non-Plus-Ultra Hersteller gelten. Lang war es gar nicht so einfach in Deutschland dort heranzukommen und ein alternativer Importeur hat Preise aufgerufen die nicht mal ich bereit war zu zahlen. Aber jetzt bietet der Amazon Verkäufer in den USA Internationalen Versand an. Und ja, der Topf (ich schreibe Topf weil Sautoir kein sehr verbreiteter Begriff hier bei uns ist) kommt per Schiff aus den USA angeliefert, es dauert also ein wenig länger. Egal, dann war sie also endlich da. Und im ersten Moment bin ich wirklich beeindruckt. Spiegelglanzpolierter Edelstahl mit einer eingedrehten Nut auf den Kupferkern – Nur eine optische Geschichte aber das weiß wirklich zu gefallen. Die Innenseite ist wie üblich bei Edelstahlgeschirr matt geschliffen. Die 5 Quart entsprechen übrigens 4,7 Liter, man kann also praktisch 1:1 umrechnen. Für einen Topf ist die Standfläche sehr groß, das sollte man bei seinem Herd im Hinterkopf behalten – Anscheinend ist breites Geschirr in den USA üblich, bei uns sind es ja eher hohe Töpfe. Für das reduzieren oder anbraten ist eine große Fläche natürlich von Vorteil, besonders hier weil die Wärmeverteilung wirklich exzellent ist. Die genieteten Griffe aus gegossenem Edelstahl machen ihre Sache gut – Etwas ungewohnt bei der Größe ist da natürlich der Stiel. Eher etwas gewöhnungsbedürftg weil der Topf recht schwer ist aber der Griff auf der Gegenseite gleich das aus. Einen vollen Topf würde sowieso niemand versuchen nur am Griff anfassen, ein Unglück wäre da vorprogrammiert. Auch die Form des Stielgriffes, halbhohl nach oben, ist im ersten Moment etwas komisch, fasst sich aber nicht unsicher an. Daumen und Handballen kommen gut in der Mulde zum Liegen. All-Clad sagt, der Topf ist spülmaschinengeeignet – Das würde ich ihm wirklich nicht antun wollen. Auch nicht testweise. Ich bleibe hier bei Handaufwasch. Generell das Kochen ist eine Freude in dem Topf. Wärmeverteilung, Reaktion auf die Kochfeldeinstellung, Robustheit beim Hantieren, alles auf höchstem Niveau – Klar man hat viel Geld ausgegeben das sollte schon das mindeste sein. Aber es ist einfach wie Heimwerken mit gutem Werkzeug. Es macht einfach Spaß seine Investition (mehr oder weniger im Anbetracht der privaten Nutzung) gerechtfertigt zu sehen. Ist es was für jedermann? Nein, ganz klar. Man kocht nicht besser oder schlechter genau wie man mit einer teuren Kamera nicht automatisch bessere Bilder schießt. Am ehesten findet sich ein Käufer der gerne ein Schmuckstück, vielleicht auch zum Servieren auf der Tafel, haben möchte. Oder anders gesagt, Freunde der gehobenen Küchenausstattung auf De Buyer Niveau finden hier eine Interessante Alternative.