







All-Clad Stainless Steel Fry Pan Cookware, 12-Inch, Silver
Now $ 52.80 $176.00
Features
- Limited time only! 10th Anniversary Sale: Special offer, limit 1 per customer!
- 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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Products

Description
Product Details
- Brand : All-Clad
- Material : Stainless Steel
- Special Feature : Oven Safe, Electric Stovetop Compatible
- Color : Stainless Steel
- Capacity : 3 Quarts
Shipping & Returns
Shipping:
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Returns:
We want you to be happy with your purchase! If you're not completely satisfied, you can return your item within 90 days
Reviews
4.2
222 global ratings

White Chocolate
Verified Buyer

Jeremy S.
Verified Buyer
It's all-clad. Professional stuff. 'Nuff said!
This is an All-Clad stainless fry pan. For kitchen gear aficionados and other chef-types, simply saying this should be more than enough. It's functional and beautiful, and I hang it on my pot rack with pride for the world (okay, at least my guests and me) to see.If you've never used All-Clad stainless cookware, you are probably asking yourself why anyone would pay this premium price for a little 7-inch fry pan? I can understand this.But once you buy and use this cookware, your question will change: how many pieces of All-Clad can you afford to buy and put in your kitchen? Do you need an addition on your house to hold your all-clad?Here's what to expect when you start using this:1) It's much heavier than you expect. And that's a good thing! The heat distribution is amazingly even, and it's the weight of these good-quality materials that allows the pan to do its magic.2) You don't need to crank that stove up to 11 just to cook! With good heat distribution, you won't have hot spots and cool spots in the pan like you're used to with that old Farberware you've been using. I almost never turn my stove above 5 when using a frying pan (higher to get water boiling in a pot, perhaps, but that's a different item!)3) Everyone likes their food GB&D (Golden Brown and Delicious.) These pans help you get that nice brown on the foods you cook, from vegetables to meats. Food needs to be in contact with the cookware for this to happen, and the stainless surface is completely mirror-like smooth and browns incredibly well. If you've ever tried to get food properly brown in a "non-stick" pan, you've probably found that you usually end up either steaming, not browning, the food, or you end up scorching and burning it. Using this cookware will take you to a whole new world -- trust me. And you don't need to use a lot of oil or other fats to prevent sticking - a properly heated pan, with a very light coating of cooking spray, will easily release almost any food when it is ready. Just have some patience when you put it in - and make sure the pan is hot before adding your food!4) Bar Keepers Friend® Cleanser & Polish: 12 OZ is your friend. This stuff is amazing. After you clean your new prized all-clad with your regular dish washing soap, dump out the water and squeeze out your sponge. Then sprinkle some Bark Keeper's Friend into the pot and use the moisture in your sponge to make a very thick past. This will work miracles and remove all of the remaining evidence of cooking from your pan, including any marks from hard water, or the stove, or food, or grease, etc. I keep a can of Bar Keepers Friend on hand - always. With a backup in the pantry!I find that I get moderate use from this small fry pan. I use my 10-inch pan far more often than this small one, but for small jobs like cooking single servings, this is a great addition to your cooking arsenal.

DanielMike
Verified Buyer
Great for Chicken and Fish
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.
All Clad Quality
So... Most folks would say your are nuts for spending the amount of money that All Clad charges for just one pot or pan. But then, these are also the folks who will spend $99 for a set of 10 pots and pans at a discount store and then end up replacing them often. They'll also complain because their food with cook unevenly, burn, the pans will warp, the handles become loose... well, you get the picture.When you buy All Clad, you are buying for life. Really!All Clad pots and pans have a lifetime warranty. Cook with them once and you'll wonder why you used anything else.Ina Garten said that she herself uses All Clad pots and pans and Wusthof knives. She noted they are expensive, but they really are a one-time purchase that lasts a lifetime. Even she suggested you can start small and add to your collection as your budget and needs allow. That's what I did and I have no regrets.All Clad heats evenly, is very solidly constructed and remember... If you ever have a problem, if anything fails, All Clad replaces it for you, for free, no questions asked. Who wouldn't like that?You cannot go wrong with an All Clad purchase. The stainless steel is dishwasher safe, cleans up easily and cooks like a dream. There is a reason this cookware is used in professional and high-end kitchens.Don't buy the cheap stuff any longer... Make the investment in quality. You'll be glad you did!