Name: All-Clad Copper Core 5-ply Bonded Fry Pan, 12 inch
Brand: all-clad
SKU: 630a0c9d32dba6afcc3a5409
Rating: 4.0 (43 reviews)

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If you have something to fry, whether it’s a big catfish filet or small diced potatoes, this classic kitchen staple is the cookware to help you do it. Ideal for cooking at high heat, flipping and tossing foods is a snap, thanks to the flat base and flared sides. As part of our Copper Core collection, this fry pan features a thick copper core, 2 layers of aluminum, and 2 layers of stainless steel. This unique construction makes it ultra-responsive to heat, disperses heat evenly, and creates unmatched, long-lasting durability. The 12" size will come in handy when you have larger groups to serve or want leftovers. For an added touch of elegance, it has a polished surface with a starburst finish and a cutout that shows off that lustrous copper. Like all our bonded cookware, it's handmade in the USA at our Canonsburg, PA factory with ultra-durable materials that'll last a lifetime and never go out of style. Handles & handle loops are made in China.

America's Test Kitchen

Spacious, comparatively lightweight, and responsive, with remarkably even heating and excellent browning, this pan was a pleasure to cook in. It is five-ply, with a 1-millimeter core of copper, sandwiched first by layers of aluminum and then layers of stainless steel (a strip of the outer layers of aluminum and steel just above the base of the pan is cut away to display the copper core). Unlike most copper skillets, it’s induction compatible because the outermost layer of steel is ferromagnetic. It was the top performer in our infrared test of the evenness of its heat across its cooking surface. Minor quibbles: We sometimes sloshed ingredients over its extra-flared sides, but we appreciated that the open shape aided evaporation, helping food brown rather than steam. The helper handle became hot on the stovetop, but the stainless-steel main handle did not. Its cooking performance slightly outpaces its tri-ply sibling, the All-Clad D3 Stainless 12" Fry Pan with Lid, but it costs roughly twice as much.

amazon.com

slightly. Same thing with cooking meats. However with vegetables, it did not perform as well as my wok. (Yes, heat level was adjusted for all the different cooking surfaces)

 Heating is evenly distributed through out the bottom surface. Compared with my caste iron skillet, the All Clad makes a slightly better pancake because of the even heat..

 However with vegetables, it did not perform as well as my wok. (Yes, heat level was adjusted for all the different cooking surfaces). 2. Made in USA

Heavy and sticky.

  First, the non-stick tends to not caramalize the surface of the food as well as steel pans. That caramalization is often what separates great chef-quality cooked food from the average cooked food. The surface of the food will simply taste better while cooking with this pan.  Second, the non-stick tends to be sensitive to scratches (the cheaper the more sensitive)

 EVERYTHING will stick like a crazy glue from hell on this pan. What's more, scubbing them out will require steel scrubbers and Bar Keeper's Friend (READ: lot of manual labor).  If you are just like me and have only used non-stick pans, please do the following to avoid the stickiness hell and burned foods:  1)Use about 1.5x to 2x more oil than you normally do with non-stick

 4)Heavenly tasting caramalized surfaces on foods when cooked with the right technique.  Cons: 1)Stickiness hell when cooked with improper technique. Be prepared for burned foods that sticks to the pan like a crazy glue from hell. 2)The initial shine loses much of its luster after first few uses and scrubbing

 The surface of the food will simply taste better while cooking with this pan.  Second, the non-stick tends to be sensitive to scratches (the cheaper the more sensitive). The result is they are not normally hard-scrubbed using steel scrubbers. Steel pans have no such problems

Great if you know how to cook on a steel pan. Otherwise, be prepared for stickiness hell.

 There is one solution, use a lot of oil or butter. But if you are health concious, that's probably not the direction you want to go. Overall, I use this occasionally, and works about the same as a pure stainless steel. If I had to do it over, I would not buy this overpriced pan

The build quality is decent. The copper core is more gimicky than anything. You'll sitll need a non-stick if you plan to cook an egg. It's a pain to clean-not really an issue if you have a small family w/ few dishes, but if you have a pile every night, it gets to be a chore spending a great deal of time scraping food off

S. I have both stainless steel and copper core cookware. My choice: whichever I get my hands on first; the difference is that insignificant. This, of course, is my opinion

 You'll sitll need a non-stick if you plan to cook an egg. It's a pain to clean-not really an issue if you have a small family w/ few dishes, but if you have a pile every night, it gets to be a chore spending a great deal of time scraping food off. There is one solution, use a lot of oil or butter. But if you are health concious, that's probably not the direction you want to go

Overpriced for marginal improvement.

At this price point, I expect the best

Excellent seller, minor product issue

Pros: This is a well made good looking durable fry pan. It should remain so for many years. It cooks well heats evenly. It cleans at least as well as comparable stainless steel fry pans

 Then it shines with a lite polishing from paper towel with tiny amount of Crisbee or Crisco.  Cons: Expensive I have not yet been able to find a lid by All-Clad for it. Food sticks when cooking with 6110 SS more easily than with All-Clad 6212 SS Copper Core and 6110 SS Fry pan is a little more stubborn to remove stuck foods like eggs. My well seasoned cast iron fry pan is much more non-stick, but does not heat as evenly near the periphery of the pan

 beans or lentils). After cooking the minor interior pitting from salts in food clean rapidly and with little effort with Bar Keepers Friend followed by detergent and rinse. Then it shines with a lite polishing from paper towel with tiny amount of Crisbee or Crisco.  Cons: Expensive I have not yet been able to find a lid by All-Clad for it

 It cooks well heats evenly. It cleans at least as well as comparable stainless steel fry pans. It is relatively non-reactive with most acidic (e.g

This is a well made good looking durable fry pan

Switched to Allclad 5d copper pans after moving into my new apartment. The copper ones definitely superior in terms of heat distribution and fast in heating up the content. After 4 years of cooking, they still look like new, with just soap and occasionally using Bar Keepers Friends for burns. ( it happens when ur not careful) perhaps it helps to use them on induction cooktop tops, and never put them in the dishwasher? Definitely prefer the copper lines over the stainless steel

 After 4 years of cooking, they still look like new, with just soap and occasionally using Bar Keepers Friends for burns. ( it happens when ur not careful) perhaps it helps to use them on induction cooktop tops, and never put them in the dishwasher? Definitely prefer the copper lines over the stainless steel.

Still good after 4 years

 Unfortunately, the bottom of this pan is more scuffed up within one week than my other pots and pans are after half a decade. I'm not sure what they did (or didn't) do to the bottom of the pan to have this happen, but it's unsightly for such an expensive pan.  That said, the inside of the pan looks just fine and it cooks pretty well.

Cooks well - shows scuffmarks immediately

I just bought this and a 3 layer All-Clad saute'. The copper is super heavy, but perfect for an 8 inch. The temp stability should be fantastic, and I'm not picky about the stainless getting a bit stained the way a lot of reviews are. This this thing seems like it will last until archeologists dig me up and a few hundred years

 The temp stability should be fantastic, and I'm not picky about the stainless getting a bit stained the way a lot of reviews are. This this thing seems like it will last until archeologists dig me up and a few hundred years. And it should be a cooks dream. Amazon packed it fairly well too

Looks like a fine jewel

 With that being said I won't be sending it back because of how well it works. I've spent way more than the price of this pan on replacing cheap junk over the years.

Helper handle on the 12 inch

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All-Clad Copper Core 5-ply Bonded Fry Pan, 12 inch

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