All-Clad Stainless 12-Inch Chef's Pan
by All-Clad

List Price: $215.00
Our Price: $174.95
You Save: $40.05 (19%)
Availability: Usually ships in 24 hours
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Category: Kitchen
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Product Summary

• 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

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Kitchen and Housewares Reviews of All-Clad Stainless 12-Inch Chef's Pan

Customer Review: Can not replace a traditional Chinese wok
Summary: 3 Stars

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.

Description of All-Clad Stainless 12-Inch Chef's Pan

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.

This rounded, woklike pan with a narrow, flat bottom makes clear why All-Clad's Stainless is so popular. It's 12 inches in diameter and 3 inches deep, perfect for stir-frying pad thai or cooking asparagus in black bean sauce under its domed lid. Its long, polished 18/10 stainless-steel handle is riveted to the pan for strength, grooved on the top and rounded on the bottom for comfort, and holed in the end for hanging on a hook or peg. Like the pan's helper handle, it stays cool on the stovetop but won't be harmed by an oven's highest heat. Although Stainless cookware is dishwasher-safe, hand washing is recommended. --Fred Brack

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