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Sear, brown, and pan fry everything from eggs to meat with the All-Clad Stainless Steel fry pan. This pan's flat bottom and flared sides make it easy to toss food or turn it with a spatula. Its three-ply bonded stainless steel offers exceptional heating performance, even in induction cooking. The stick-resistant 18/10 stainless steel interior and long, comfortable handle will make this fry pan a go-to piece in your kitchen.The bestseller among All-Clad's renowned cookware collections, the Stainl...
- 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
This All Pans give to us some advantages, like this :
1. Cooking eggs in All-Clad
I fry eggs in my All-Clad pans all the time. Some tips:
1. Mmake sure the pan is impeccably clean. I give it a quick once over with a soft sponge and Cameo Stainless Steel Cleanser before I fry eggs in it.
2. Heat the pan for 2 minutes before adding the oil. I find that butter is better than oil for eggs. If I'm on a diet, I use a little oil with just a touch of butter.
3. Let the oil heat before adding the eggs.
4. Let the eggs set before moving the pan around. Once the white is set, you can swirl the eggs around in the pan to make sure they release before you give them a flip. If perchance they stick a little, I use a small, heat resistant flexible spatula to gently coax the sticky places off the pan.
2. Great pan
This pan is great, easy to cook with, very even heating, and very light for its size compared to cast iron, solid steel, or copper bottom pans.
It seems a little pricey, but once you cook with it a while, you realize why it is so good.
Metal handles help when doing oven pan roasting -- they don't melt like plastic ones do, but still stay cool on the stove top -- unlike some other brands metal handles.
You get a good fond with it, so you have lots of good stuff left for making gravies and pan sauces with.
No non-stick stuff to flake off. Metal handles are rivoted on, so they don't fall off like those cheap bolted on plastic ones (anything by Faberware) or the welded on metal ones.
The only caution is don't cook things like eggs and pancakes in it -- they stick like crazy no matter how much oil you use..... buy a non-stick pan for that sort of stuff.
Need more appointment... ?
you really can't beat it
Nothing tops All-Clad cookware. It looks fantastic and it performs like no other. I prefer the stainless line because it's dishwasher safe and because I like the neat polished exterior. Looks great hanging on a rack glistening in the sunlight. Be sure to pick up some "Bar Keepers Friend" cleanser because thats one of the few products will take off minor stains. This 12-inch frypan is great for a large stir-fry, a pound of bacon, just about anything BIG that won't in a 10-inch.
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