Buy All-Clad Stainless 12-Inch Chef's PanAll-Clad Stainless 12-Inch Chef's Pan Product Description:
- Rounded, wok-like, 12-inch pan with flat bottom pan for stir-frying
- Three-ply: stainless-steel layers sandwich pure aluminum core for even heating
- Long, comfortable, stay-cool handle riveted for strength; includes helper handle
- Dishwasher safe, but hand washing recommended
- Lifetime warranty against defects
Product Description
Delicious sauces and foods with All-Clad quality; what could possibly be better? Attractively designed and incredibly tough, this chef's pan is constructed of three layers of metal; two stainless steel outer layers with an aluminum core. The stainless steel exterior combined with the aluminum core allows the pan to be used on all types of stovetops, including induction, and heats it evenly to eliminate hot spots. The included stainless steel lid holds in heat and steam to create succulent and juicy meals. The stay-cool handle features an eyelet which can be used to quickly hang the pan for storage, and it is riveted directly onto the side of the pan for extra durability. Comparable to a saucier or sauce pan, it is easy to make flavorful sauces and fried foods with little effort.
Producing some of the finest cookware in the nation, All-Clad has been featured in many high class and gourmet restaurants for its superior performance and aesthetically designed pieces crafted from American artists using the finest metals. A firm believer in quality over convenience, All-Clad's metals are formulated and bonded with cooking performance in mind, and are combined with stunning designs to provide you with the best cooking experience possible.
Customer Reviews
Most helpful customer reviews
103 of 114 people found the following review helpful.
Can not replace a traditional Chinese wok
By Student
I bought this pan four years ago and planed to use it as an everyday wok, mainly to make stir-fry dishes. After years of use, I finally have to admit that it is not a good replacement for a traditional Chinese wok. However, I still like it overall. It has even heat distribution, versatile, sturdy, easy to clean, well-made, and looks nice.
If you are looking for a stir-fry wok, don¡¦t get this pan and choose a traditional carbon steel wok instead. One major disadvantage of this Chef¡¦s Pan is that it cannot reach the high temperature required to make tasty Chinese stir-fry dishes. If you preheat it for 3-5 minutes, add some cooking oil and then food, the pan quickly cools down. You end up boiling the food instead of stir-frying it. The essence of Chinese stir-fry is to cook food at very high temperature in order to seal the juice in the food. Boiling removes the juice along with the flavor from the food. A traditional wok, made of either carbon steel or cast iron, can reach the high temperature required for stir-fry dishes.
A traditional carbon steel wok is very cheap and can last a life time if cared properly. The downside is that it can rust easily if not cared properly. (I prefer the type without the nonstick coating because the Teflon nonstick coating won¡¦t last long under high heat, and it will eventually disintegrate and get into the food.) You MUST season a traditional wok before using it the first time. Seasoning the wok builds a brown-black patina on the interior that makes it non-stick and also prevents rust. After cooking, wash the wok with hot water only (No detergent !), wipe dry with paper towel, and then heat it on stove to remove any moisture on the wok. Do not soak it in sink after cooking or you will regret. I don¡¦t use my carbon steel wok to boil food and never use it to steam, as they may damage the patina. Scouring the wok or washing it with detergent will also damage the patina. So avoid scouring or you will need to re-season it afterwards.
Overall, I like All-Clad¡¦s Stainless Steel line of cookware. I have several other pieces besides this 12¡¨ Chef¡¦s Pan. All of them are great and I won¡¦t trade them for other cookware. But I have a traditional Chinese wok just to make stir-fry dishes. If you are looking for a stir-fry wok, you can get a 14¡¨ carbon steel wok (no Teflon coating) from Target or Asian food store under $20.
12 of 12 people found the following review helpful.
This is the pan to have...
By Silligirl
I recently purchased this pan, and I couldn't be happier. It looks great, is easy to clean, and heats beautifully! Food browns well, and so far, doesn't stick. This is the pan I use most, for stir-fries, for braising, for sauteing, whatever. My old pans, a set of Calphalon hard-anodized non-stick pans, are going to be replaced, one by one...
The other great purchase I made was the All-Clad Non-stick grill pan--it is wonderful!
12 of 13 people found the following review helpful.
Be careful of Amazon's misinformation
By J. Berendzen
I recently received the "copper core" version of this pan as a gift and, though I have not used it much yet, I think it is necessary to mention that the Amazon product description is wrong--this pan is not a wok, or "wok-like" in anything more than a superficial sense (it has rounded sides). It is much shallower than a standard wok, and has a much larger flat portion on the bottom than a standard flat-bottom wok (it is more like a deep skillet with a lid than it is wok-like). Yes, one could stir-fry in it, but that means little (one could try to stir-fry in a skillet or sauce pan also). This makes the complaints of "Student" moot; this pan was never meant to replace a traditional wok (if it was, why would All-Clad also make a wok in the same series of pans?).Stir-frying will certainly be easier and better in an actual wok; I have one made by Calphalon and it is great. As far as this chef's pan goes, I plan to use it primarily for fricassees and braises.
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My pan has warped and is getting worse
