All-Clad Stainless 12-Inch Chef's Pan
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- 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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This item: All-Clad Stainless 12-Inch Chef's Pan
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|Sold By||Kitchen Essentials||MetroKitchen||MetroKitchen||Amazon.com|
|Color||Silver||Stainless Steel||Stainless Steel||Brushed Aluminum|
|Material||Stainless Steel||Stainless Steel||Copper||aluminum|
|Size||12 inch||12 IN||12 inch||12 IN|
|Dimensions||19.7 inches x 14.1 inches||21.63 inches x 12.13 inches||21.1 inches x 14 inches||19.7 inches x 14.2 inches|
|Item Package Weight||7.75 pounds||7.75 pounds||7.4 pounds||6.15 pounds|
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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 chef's pan is backed by a manufacturer's lifetime warranty against defects.
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
Top Customer Reviews
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.Read more ›
The other great purchase I made was the All-Clad Non-stick grill pan--it is wonderful!
It has a large enough capacity for me to make a family-sized dish...all in one pot. While another critique says it does not replace a traditional Asian wok, it is called a "chef's pan"-not "inferior wok" and it does a number of jobs incredibly well! I really like the Chef's pan for searing then sauteeing. It can simmer and is the right shape for reducing...I've made everything from browned sausage ribbolita to apricot chicken in this beauty. And, creating the fond-that essential for so many sauces-is a treat in the All-Clad Chef's Pan. Plus, it's made in America! What's not to like?
As always with All-Clad, it cleans beautifully, simply, and looks amazing. If you want a wok, buy a wok, but if you want a chef's pan, this is the one!
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.
I bought the metal All-Clad Stainless Solid Square Spoon and used it to stir-fry with this wok. What a big mistake! It left irreversible scratches all over the wok after just one time of light use! So the lesson here is DO NOT USE METAL UTENSILS ON THIS WOK!! Use wooden ones instead. I called All-Clad and they said their limited warranty does not cover these kinds of scratches, only manufacture defects. Be warned!
This wok has performed very well otherwise. Cleans up easily as long as you soak it in water after use if you don't have time to clean right away.
Most Recent Customer Reviews
When I received this item, first it was not in the original box and second, item was damagedPublished 9 months ago by Chun
We love our All Clad pans. Let them soak if anything is stuck on and use a little bar keeper's friend to keep them looking new is all it takes. Read morePublished on December 22, 2013 by Sherri Indy
I bought this for my friend who had it on her wedding registry, she absolutely loved it. I know that All-Clad is very expensive, but definitely worth it for people who cook a lot.Published on August 5, 2013 by Jennifer
This is the best frying, stewing pan I own. We use it mostly for my husbands so great spaghetti sauce and
Also for our Brunswick stew. You will love this.
Met the UPS man at the front door, "thank you", open the boxes, grabbed the pan and top, over to the sink... gentle soap wash, dry... right on the stove, heat up the oil... Read morePublished on February 28, 2013 by Jesse J Henry
We love All Clad products. I bought this pan for stir frying and it's perfect. Great size,cooks perfectly, easy to clean. What more could one ask.Published on October 17, 2012 by SDPLR
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