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All-Clad FusionTec Ceramic Fry Pan 9.5 Inch Induction Oven Broiler Safe 500F Pots and Pans, Cookware Onyx
Now $ 26.85 $179.00
Features
- Limited time only! 10th Anniversary Sale: Special offer, limit 1 per customer!
- Extremely durable, thick steel core heats steadily and evenly; ideal for searing, browning, and braising.
- The natural ceramic finish is ultra-durable, resisting chips & scratches, and while ceramic is not considered a nonstick coating, it does resist stains and is easy to clean
- Stainless-steel lid to reduce evaporation and keep soups flavorful and hearty
- Drip-free pouring rim for transferring sauces and liquids neatly and handcrafted stainless steel handles secured for comfort and strength
- Compatible with all cooktops including induction and oven/broiler-safe up to 500°F
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Products
Description
Product Details
- Brand : All-Clad
- Material : Ceramic
- Special Feature : Induction Stovetop Compatible
- Color : Onyx
- Capacity : 1 Quarts
Shipping & Returns
Shipping:
Please provide a physical street address for the shipment of merchandise orders. PO Box shipping addresses may be provided for gift card only orders. Most orders will ship within 1-2 business days and tracking is provided via email when the order ships. Delivery usually takes an additional 3-4 business days. Keep in mind, some orders may require an additional business day to process, and some locations can require 5-7 business days for delivery.
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
3.4
47 global ratings
(49%)
(9%)
(5%)
(7%)
(29%)
VIOLET S.
Verified Buyer
ELIZABETH
Verified Buyer
NOT a Non-stick pan
This is not a non stick pan. I don't see the difference at all. Plus is it difficult to clean. The gold standard test for non-stick pans is eggs, particularly egg whites. It failed badly. As you can see the egg whites stuck to the pan. Its an okay pan but I was really hoping for a good alternative to those pans that have the non-stick coating that can peel off and this certainly isn't it. Don't waste your money.
Arlan Jordan
Verified Buyer
Great Quality
Very heavy, great quality. Well worth the money.
Tigerlillian
Verified Buyer
Excellent for low and slow reduction sauces and pan gravies
I have to admit, I trembled with excitement a little bit when I unboxed this pan. I was totally wowed by the finish and weight and the sheer beauty of this stately piece of stovetop cookery. Not immediately obvious from the listing photos, the outside surface is mirrored black, not unlike polished hematite. The inside is a conventional glossy black. Bold. Striking. Modern.I actually avoid cooking with my cast iron pan, purely because of the weight and the extra care to season and dry. And my enamel coated cast iron is rarely used too due to weight. Did I really want another weighty pan? This one seemed different.The most compelling reasons for me choosing this pan:- It's 9.5" which is a relatively manageable size. It's still heavy, especially for my small hands and skinny wrists, but my hands are strong and with a carefully balanced grip, I can manage it with one hand- The perimeter around the base is curved which means that stuff is less likely to get stuck around the edges. This makes it especially good for whisking sauces- I've been in the market to buy a saucier. I usually make my sauces and gravies in a traditional small pot, was wanting to get the All-Clad D3 Windsor reduction pan at one point until it was discontinued. Then decided I would rather make sauces in a wider pan which is excellent for reductions with a greater evaporation rate. At 9.5" this is ideal as it's not so wide that your sauce reduces too quickly, and it heats incredibly evenly- It's NOT non-stick which is most important for creating those flavorful brown bits or 'fond' which give sauces their richness, and also full-bodied flavor to anything else you're cooking in thereSo, first dish was sautéed prawns and petite whole green beans in garlic. This cooked quickly and evenly and with a little butter on medium heat nothing stuck and I did get some nice, even browning which gave it lots of flavor. I finished by deglazing quickly with a little white wine while the prawns and beans were still in. So good! I was really impressed with the results.Next dish, pan seared steak with a sweet rosemary, cracked black pepper, and red wine reduction sauce. Wow! This is where this pan really excels. My sauce reduced evenly on medium low. It became sweet and viscous right at the end and didn't stick in my pan, and the rounded edges made it easy to stir it into a rich, flavorful, velvety elixir. I love that I could first cook my steak, and then use the brownings from it to make my sauce in the same pan. You can't do that in a pot.I might still get a pot-style saucier at some point, but this beautiful skillet has taken my sauces to the next level. I love this FusionTech ceramic skillet. Beautiful, durable, with flavorful results. This one has a permanent place in my kitchen and will be used often.
Beth A
Verified Buyer
Incredibly versatile pan
I have had my eye on All-Clad pans for quite awhile. This pan is drop dead gorgeous. You can tell that it has a thick steel core, and that the ceramic finish is quite substantial as well. The metal rim around the brim does a good job of keeping dribbles at bay when moving foods out of the pan. The handle is a rather typical, high quality stainless one.This pan is not non-stick. We seasoned it as directed, but have been using it similarly to other ceramic coated metal cookware we've used for decades, in that we don't cook at super high temperatures in it. So far, using that technique, we've had nothing but good luck with it. My husband, usually finishes off cooking the items I've started earlier in the day in a sous vide water bath, by searing both sides. He finds he doesn't need super high temperature to do that, as the pan retains heat so well. Deglazing, when it is necessary (not yet) should be a simple matter of adding an appropriate liquid (wine, vinegar, etc.), which loosen any foods sticking to the pan. I used the pan when making pizza the other day, sautéing the mushrooms first, and found they browned extremely nicely without going as high as medium heat on my stove, which is usually necessary, and also within a very normal period of time. The ones which danced in the pan stayed in the pan, thanks to the high sides. I made the pizza sauce next in the same pan, unwashed or rinsed in between, and noticed that the herbs tempered very quickly, and I was able to add the remaining mushroom broth, then combine it quickly with tomato sauce, and it reduced extremely quickly without any burning, or other issues. We have also used it in the oven to finish dishes, and it has performed perfectlyThe only issues we have with this is that it is so very heavy that I can find it hard to manipulate, and that the handle connection has a scant amount of play. My biggest concern is that it could drop a little too hard on our glass top stovetop, and crack it, so I'm extremely careful with it. However, it isn't as if we didn't know that it would be heavy. We just didn't compute how heavy it would feel.Thank you for reading my review. I hope you found it helpful.
Doesn't clean properly
I followed instructions with vinegar and water before first use, used for the first time this morning to cook eggs, white pudding and sausages, cooked with oil. While the food didn't stick when I washed with warm soapy water using a sponge to clean these marks/food would not come of very disappointing. $300 for 2 pans