All-Clad 5112 Stainless 12-Inch Fry Pan
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List Price: Our Price: $127.00 You Save: $13.00 (9%) Availability: Usually ships in 1-2 business days Buy Used: from $105.99 (click here) Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of All-Clad 5112 Stainless 12-Inch Fry Pan
Customer Review: All-Clad is the best
Summary: 5 Stars
I had purchased an 8" all-clad fry pan about 10 years ago and it has been the best pan purchase I have made, and it still looks like new. I am now in the process of getting more of the all-clad pans. My next purchase was the 12" fry pan with lid.
As for the person that said it warped, it was very possible that the person put it in cool water or on something that cause the temperature of the pan to change too quickly and that will cause it to warp. Always let it cool down on it's own before putting any water in it. I usually put my hot pan on a dry towel on the counter to cool before I wash it. After it's cooled off I put in a small squirt of dish soap and let it sit for a bit and it's cleans up nicely without any kind of scrubbing.
Customer Review: Cooking eggs in All-Clad
Summary: 5 Stars
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.
Customer Review: A shocking experience
Summary: 1 Stars
This pan was a BIG disappointment for me. Items kept sticking, and I got tired mighty fast of using Barkeeper's friend every time I used it. The biggest problem, though, was it shocked me every time I used it! At first, I thought it was my imagination. Imagine my surprise when one day it shocked me so hard a large blister developed on my thumb! It WASN'T my imagination. Maybe it was due to the magnetic surface, I have no idea. BUT, none of my other stainless steel pots and pans (cheap ones) did this to me! And they all have metal handles. Go figure. I sold all my pieces of this line on eBay and am now trying Calphalon, which seems to work great (so far.)Customer Review: Excellent!
Summary: 5 Stars
I love this pan! All -clad is simply the best. The price is definitely a little steep, but, well worth saving & accquiring this versatile vessel. As we cook a lot of south asian food which requires high heat, this pan fits the bill perfectly. It heats up quickly & retains heat for slow cooking. We've used this pan to make curries, stir fries, saute vegetables. Having owned it for over a year, I am very happy with it. Clean up is a breeze! On most days I hand wash it, however, there have been times when it's been popped in the dishwasher. For those cooking experiments that go wrong, a little bit of Bar Keeper' friend removes all traces of the crusty residue.Customer Review: Best Pans for Serious Cooks
Summary: 5 Stars
Yes, these pans are expensive, but you can leave them to your children. I have used many different kinds of pans and All-Clad is hands down the best. The reason? The aluminum core that goes up the sides of the pan, not just on the bottom. This assures even cooking and avoids hot spots. To the reviewers who say things stick in this pan, you don't cook eggs and fish in this. Use a non-stick. But if you want to sear meat and get a great "fond" this is the one that will do it. The non-stick is exceptional as well. You will notice a difference in your cooking when you use good quality pans! I promise!