All-Clad Copper Core Stainless Steel 8" Fry Pan, Made in the USA

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.

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 :)

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!!

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.

The pan is good quality and feels like a solid make. It's heavy, but not as heavy as a cast iron skillet. However, I have a few issues with it. UNEVEN HEAT On my gas burners, the pan does not deliver even heat. Everything over the ring of flames cooks faster than what's in the very middle or very edge of the pan. For this reason alone, it's highly overpriced at $300 when this is the entire reason I was willing to invest more money in it. NONSTICK IF USED RIGHT Stainless steel needs to be properly warmed up before you even add oil. And it shouldn't really be used above a medium to medium-high heat. It takes a little practice but isn't too hard to learn. EASY TO CLEAN Super easy. If anything is hardened on, soak it for 5-10 minutes and it'll rub right off. TERRIBLE HANDLE DESIGN All-Clad has the worst handle designs of all the pans I've used. It's a U-shape, which in theory is perfect, but in practice is not. The thin top edges of the handle cut into my hand and no matter what I do, I can't keep it from tipping sideways. I HAVE to use both hands. My husband doesn't have any issues with them so I assume it's a hand size or strength issue.

My cruddy old Teflon cookware is shedding its lining, so I researched extensively for good quality cookware that would both perform well and sustain some longevity. In my search I discovered All Clad - so I thought, what's $200 for a frying pan? I chose the 12" copper core frying pan and I love it! Besides being such a beautiful addition to my kitchen, it does all it has been purported to. I have not been able to burn anything! Everything I have cooked has turned out perfectly. The copper core indeed distributes the heat quickly and evenly. Clean up also is a breeze. The cooked-on food easily lifts with a bit of soaking. I love the shine and luster of the stainless steel so I use Barkeepers Friend to restore both the sparkly finish and the pink glow of the copper stripe. The pan is heavy, since I'm no chef it has been a bit difficult for me, but the more I use it the more adept I become at manipulating it. The 12" may be too large for everyday purposes, so I am looking into getting the 8" for simple daily tasks like scrambling eggs, frying an omelette, or quick stir frying. Since experiencing such quality and perfection I believe the price is worth it. I will gradually incorporate more pieces into my kitchen and toss out all that nasty Teflon cookware. Using stainless steel that will last for many many years and won't eventually poison my cooking through shedding is a valid incentive. But truthfully, this cookware is so aesthetically pleasing I just love looking at it - it's like adding art to my home, a kitchen sculpture! I am an All Clad convert now.

If you know how to cook on stainless steel this is an exceptional fry pan. If you haven’t mastered how to cook on stainless steel this pan, and any other stainless fry pan will be a disaster. I have a complete set of Cuisinart three-ply stainless steel pans and have owned an All-Clad Tri-ply fry pan. This Copper Core pan is by far the best I have ever used. It is in a league by itself. The All-Clad Tri-Ply is better than the Cuisinart, but this pan is best by a wide margin. The other pans work fine in non- fry pan situations. The pan heats and cools quickly. It transfers heat to the edge of the pan very efficiently. This is particularly important with a 12 inch pan because much of the pan isn’t in direct contact with the heat source. At cooking temperatures the measured temperature at the edge of the pan has been within 30 degrees of the temperature at the center. The handle is different from the All-Clad tri-clad handles and is very comfortable to me. Among other things I have cooked fried eggs, scrambled eggs, fish, pork, grilled cheese sandwiches and pancakes. All except the pork were completely non-stick and the pan just needed to be wiped out. The pork didn’t stick, but left a few bits on the bottom. It was completely cleaned up by just deglazing the pan with a little water, and then just wiping the pan clean. The pan seldom needs to be washed. The pan needs to be seasoned and the only time I have cleaned it with Bar Keepers Helper was when Avocado oil left a sticky brown mess on the pan when using it to season the pan. Avocado oil doesn’t seem to like to be heated to its smoking point. Crisco works best for me for seasoning the pan. I have only two complaints about this pan: 1. It costs too much. 2. It doesn’t come with a lid. If you can live with the price and need a 12 inch pan, this is the one for you.

Worth the money. I was skeptical that an expensive pan would make this much difference, as I have been "cooking" on cheaper pans for the last few years. This pan is worth every penny, and changes the way I think about stove-top cooking. Other than my cast iron, this is my new favorite kitchen pan. I could survive in the kitchen with this and the cast iron alone. First, the pan itself is a thing of beauty. Wonderfully well-built, smart design, elegant, shiny and solid. Some people may think it's a bit heavy, but to me, I love it's weight. It's like a heavy chef knife- wielded properly, the weight allows the pan to do the work for you. Food cooks so evenly on this pan it's amazing. The copper core allows the pan to get hot extremely quickly, and to cook food through evenly in much less time than cheap pans. (You can do shrimp on this pan in about 45 seconds). Easy to clean, and I found non issue with even omelettes sticking- obviously you have to use oil or butter. But I figure I have eaten enough teflon in my lifetime. Less not more. Buy this pan and throw away those 3 or 4 crappy pans that are cluttering up your kitchen. Only negative is the price, but it's worth it.

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

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.

Good!

とても気に入りましたが、たとえば焼きそばなどを調理するのには、少しだけ深さが足りないので星 -1 とさせてもらいます。