Customer Reviews

All-Clad 51125 All Clad Stainless-Steel 12-Inch Fry Pan with Lid

5 star:		(61)
4 star:		(15)
3 star:		(4)
2 star:		(8)
1 star:		(6)

 

 

I received this pan today and made dinner for the family with it. It works well. The lid is reasonably well-fitting. I'm commenting here to note that when I saw this deal I wondered if it was too good to be true, but it's in fact the genuine article. And also - this pan is significantly lighter than my five- or six-year-old all-clad stainless 12" fry pan (which needed replacing after operator error) - about 1.22 kg vs 1.38 kg according to my kitchen scale. That's a plus for ease of use and cleanup, but the reduced mass must mean less heat retention if the design hasn't changed.

This pan was recommended by America's Test Kitchen, and I can see why. It is the best pan that I have ever used. It is very even heating and has a large, useable cooking surface. It cleans up well with Barkeeper's friend cookware cleaner. It looks as good as it cooks. The pan is normally $130 without the lid, so at this price it's a bargain. Don't think twice, it's well worth it.

I bought this 12 inch All Clad skillet based on the reviews, the fact that it came with a lid, the price was great at Amazon. My landlord replaced my old 4 burner stove with a smooth top, and I needed to replace my 40 year old copper bottom Revere Ware because the bottoms were rounded.

I've been using my new All Clad pan for two or three weeks now and really like it, although I must admit I did have a learning curve to go through. The first time I used it, I burned the food and really made a mess of the inside of the pan. The temperature was way too high. It cleaned up nicely, though. I just used a little water with baking soda and let it soak for a while, then Barkeepers Friend and it was as good as new.

After experimenting for a while, I find if I cook at medium temperatures, everything turns out great and there's minimal sticking.

The balance of the pan is good, and weight is also good for it's size, but when the pan is full it's a little heavy. If I could make one suggestion on how to improve this product, I would say add a helping handle. Over all, I'm very happy with this purchase. I would rate this pan 4.5 stars.

After using this frying pan I will no longer buy the non-stick pans. This pan cooks so even and browns up so much better. I've purchased top of the line non-stick pans in my life only to be dissappointed shortly after I buy them. This pan is also beautiful. It shines up great. The lid is a plus. It is clear so you can see right thru it. Since I bought this pan and I like it so much, I also plan on widening my collection of the All Clad brand. The only down fall is the price. But if you shop around like I did, you will be able to find a pretty good deal.

In my zeal to pick up an All Clad 12" skillet WITH cover, I ignored all the posts declaring this poor quality. Oops. Not only did I buy one, but two. They arrived and when I took them out of the box, I noticed very course circular buffing in the steel around the edges--like a really bad wax job on a car, only these marks were in the metal. The rim around both pans was sharp! I felt my old All Clad skillets, and they are all smooth, perfectly shiny, nothing to notice. And that's their beauty. But these...impostors are horrible! They are, indeed, lighter in weight. All Clad should be ashamed of themselves for putting their name on them. It really cheapens the brand. Anyway, to anyone who is even remotely thinking of buying these, SKIP IT.

Did I mention that Amazon rocks, easy returns, no biggie. I lost $8 shipping. I deserve it.

I decided to write this review because of a couple of extremely negative reviews that appear here. Folks, this pan is definitely the real thing, beautiful, made-in-America(!) quality. I wanted it because of America's Test Kitchen's recommendation, and it is just as they describe. If you can, find a copy of the January-February issue of Cook's Illustrated for a comparison with other major brands - this is the hands-down winner. I'm still learning to use it (on one of those frustrating glass-top ranges), but I'm delighted with its quality and performance. Ignore the complainers (especially the one with the x-ray calipers!) and treat yourself to a versatile skillet you'll probably leave to a loved one in your will.

Most of my old pots and pans were ready for the recycling bin: scratched, burnt, broken handles. I decided to save my money and buy two creme-de-la-creme cookware pieces each year based on consumer and customer reviews and even giving the cookware a "test drive" at a local cooking supply store. By far and above, All-Clad is hands down the winner. First, the aluminum core clad with two layers of stainless steel makes the cooking surface even throughout the ENTIRE pan, not just where the burners hit the steel. This means less scorching, even food surface cooking (even on the sides of the food!), and more accurate cooking times per recipe. The clad handle is strong and a real advantage for placing the pan in and out of the hot oven. The lid is light with a large handle big enough to grab with a thick pot holder. And above all, this pan does NOT weigh a ton like other brands, which is a real advantage when you already have pounds and pounds of hot foods or liquids in the pan. Who needs more weight! Yes, this brand is expensive, but worth the investment if you cook everyday as I do. I would also recommend the All-Clad Dutch Oven, which has now replaced my 5-year old HEAVY Le Creuset, for best in show, for its versatility, light-weight construction, and superior cooking of everything from stocks and soups to one-pot casseroles. With just three great All-Clad pieces (I added a saucepan), I can give away my junk cookwear to charity and have room in my pantry to boot.

My girlfriend has a calphalon SS pan and i decided that i wanted one too. After a bunch of research i settled on this one. Its a great price for a great pan and it works wonderfully. Dont listen to the people who say it sticks, you just have to heat it up before you cook so as to ensure the pores in the metal close up. Definitely get some bar cleaners friend so you can keep it nice and shiny.

I have coveted All-Clad pans for a long time but couldn't bring myself to spend the money, even when I learned that the 12-inch skillet is recommended by America's Test Kitchen. But, when I found I could get one with a lid for under $95, I had to splurge. And it is proving to be a worthwhile splurge--food cooks well and the pan is a breeze to clean. One caution: this pan heats quickly and holds heat well; temperatures you needed with your old pans will very likely be too hot, so a little relearning will be in order.

Having spent years growing up with non-stick pans, I couldn't understand why anyone would want a "stick" pan. With our current crop of non-sticks falling apart, it was time for something new. After lots of review reading, cook book homework and looking at what the pros use... this pan seemed like a perfect place to start.

Right out of the box, fit and finish was perfect. Yes, the lid is made in china....its just a lid though so who cares. The pan heats FAST and is even beyond all that I expected. Even something as simple as eggs came out better than ever due to the eveness. Chicken seared in pan and then into the oven on the pan, has turned out wonderfully. I find myself able to use less heat, thus less borderline smokey situations and less over seared odd spots on the food.

Now as each pot/pan requires replacement, I'll be swapping All-Clad in... so that I never have to buy another sub standard pan/pot again.