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All-Clad 6108SS Copper Core 5-Ply Bonded Dishwasher Safe Fry Pan / Cookware, 8-Inch, Silver
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- 8-Inch fry pan with wide flat base and versatile low-profile shape
- 5-ply bonded construction with stainless steel, aluminum, and a thick copper core for even heating, warp-free strength, and reliable responsiveness
- Highly polished 18/10 stainless steel interior with starburst finish offers superior stick resistance and easy maintenance, plus won’t react with food
- Riveted stainless-steel handles with venting and contoured for a comfortable grip; stainless-steel lids; flared edges; capacity etched on base
- Oven safe and broiler safe up to 600 degrees F; optimized for induction; dishwasher-safe; limited lifetime warranty; made in USA
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This item All-Clad 6108SS Copper Core 5-Ply Bonded Dishwasher Safe Fry Pan / Cookware, 8-Inch, Silver
|Price||Add to cart to see price. Why?||$299.95||Add to cart to see price. Why?||$119.95||$99.00||$169.95|
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|Color||Stainless-Steel||Stainles Steel||Stainless Steel||Silver||Stainless-Steel||Stainless Steel|
|Item Dimensions||8.8 x 15.3 x 2.7 in||14 x 24 x 3 in||10.5 x 18.25 x 4.13 in||12.5 x 20.5 x 2 in||12.9 x 20.3 x 3 in||10.5 x 18.3 x 4.5 in|
|Material Type||Copper||stainless_steel||Stainless Steel||Stainless Steel||Stainless Steel||18-10 Steel|
A true kitchen staple, this All-Clad COPPER CORE 6108 SS 8-Inch fry pan is ideal for searing, browning and pan-frying everything from eggs to meats. The fry pan features a flat bottom and flared sides that make tossing foods effortless and allow for easy turning with a spatula. The All-Clad frying pan is great for cooking at higher heat with oils to develop foods with full rich flavor, color, and crisp texture. Designed for professional use, COPPER CORE features 5-ply construction with a copper center, which transfers heat and spreads it quickly, evenly, and precisely throughout the cookware, all the way to the rim. The super-responsive cookware works well for recipes that require precise temperature control, such as delicate sauces. COPPER CORE's 18/10 stainless-steel interior offers a highly polished cooking surface with a starburst finish for superior stick resistance, easy maintenance, and non-reactivity with food to preserve true flavor. Permanently attached with stainless-steel rivets, the cookware’s stainless-steel handles offer a heat choke to reduce heat transfer, a bolster for added control, and a comfortable contour that caters to a chef’s underhand grip. Made in the USA, All-Clad COPPER CORE cookware offers induction compatibility, flared edges for drip-free pouring, engraved capacity markings, and upscale aesthetics with a copper skive cut away for long-lasting beauty in any kitchen.
Top Customer Reviews
I did research and decided on the All-Clad Stainless Steel Copper Core 5-Ply Bonded 10” fry pan, the 2 and 4 qt sauce pans and the 5 qt saute pan as replacements. I already owned a 12” SS steel fry pan and 10” SS saute pan by other manufacturers so I was familiar with SS use and cleanup however in the back of my mind I still had concerns about cleanup of All Clad.
The pans are beautiful to behold (not that it matters), are of extremely good quality and are moderate in weight, not heavy. The handles seemed a little odd to hold at first but now I do not even notice it. In fact there is a small protrusion on the underside of the handle that fits very nicely for the forefinger, giving tactile feed on hand position on the handle and stopping it from slipping to close to the heat. I have used the new All Clad pans daily since their arrival on a gas stove. They do heat faster and more evenly then the old set. Once cooking, transmission of heat changes are almost instantaneous.
As far as cleanup, what concerns I may have had were unfounded. Cleanup has been a snap, even my wife mentioned how easy they are to clean. The 2 qt sauce pan I use to cook chai every morning has less scorched milk residue and cleans up easier than the previous anodized pan I was using. I was also a little concerned about cooking rice in the 4 qt but again, the rice comes out great and no cleanup problem.
I think the biggest issue one may have with the Copper Core level is the price as there is a premium. I took the long view. I will have these probably for the balance of my cooking days. After that, they will probably by handed down to my children. Yes, they are that good in my mind. So I see many years of service ahead for them and I couldn’t see cutting corners on price and maybe not be as happy as I am with these.
One plus was the ability to place all pans in the oven to 500+ degrees, not something I could do with the older pans. Another factor that swayed me to All Clad versus other manufacturers is that they are made in the US. I would definitely buy these again.
This pan exactly met what I hoped for; a good pan to serve as my mainstay for daily cooking, that would be durable and hassle-free while giving me good results and allowing me to improve my cooking that much more. It replaces a Scan-Pan nonstick that served me well for over 3 years before its nonstick properties started to fade, and I have to say that I like the All-Clad better for everything but cooking eggs. But you have to know what you're doing with one of these pans to get the best use from it.
Some will complain about discoloration of the stainless steel; they are using too much heat. Others complain about sticking; they aren't cooking the way you need to, with a stainless steel pan.
So a few things. One, these pans transfer heat very easily. This also means that even though the pan will distribute heat very well, it also won't dissipate that heat. So you don't need to heat it as much as with an aluminum pan...trust me. I found myself turning the heat down the first few times I worked with this, to get the cooking results I was used to, sometimes by as much as one-third.
Two, you have to use oil. Not much, and not extra-virgin. The solids that give EVOO it's green color scorch, and the flavor benefits of EVOO go bye-bye when you heat it. Use yellow olive oil; it's very heat stable and healthy for you as well. Get the pan hot first. Then add the oil, and let that get hot...it should start smoking just a bit. Then add the food.
Three, you have to recognize that the food *will* stick, at first, and that this is good. The maillard reaction (aka, 'browning') requires contact with heat, and the way food will latch onto this pan (at first) is wonderful for this. This also produces the fond that you want for making sauces. But remember...don't crank the heat, or that fond (and the crust on your food) will scorch. When the food has browned, it will automatically release from the pan, just like it had never stuck in the first place. In fact, this is a great way to know how far along the food is. If you're cooking duck, beef, pork, etc...this is a good thing. If you're cooking something that should not brown (an omelette, for example), then why are you using this pan? Use a non-stick for that.
Now the really good news. It's stainless steel. You don't have to baby it, as long as you ease up on the heat. You can scrub it like crazy to get it clean. No, it won't look as nice as it did the day you unpacked it, unless you are willing to spend an awful lot of time working at it. But it's a pan...it's for cooking food, not for hanging around your neck like a piece of bling. Don't be ashamed if it shows that you use it :)
I was skeptical that an expensive pan would make this much difference, as I have been "cooking" on cheaper pans for the last few years. This pan is worth every penny, and changes the way I think about stove-top cooking. Other than my cast iron, this is my new favorite kitchen pan. I could survive in the kitchen with this and the cast iron alone.
First, the pan itself is a thing of beauty. Wonderfully well-built, smart design, elegant, shiny and solid. Some people may think it's a bit heavy, but to me, I love it's weight. It's like a heavy chef knife- wielded properly, the weight allows the pan to do the work for you.
Food cooks so evenly on this pan it's amazing. The copper core allows the pan to get hot extremely quickly, and to cook food through evenly in much less time than cheap pans. (You can do shrimp on this pan in about 45 seconds).
Easy to clean, and I found non issue with even omelettes sticking- obviously you have to use oil or butter. But I figure I have eaten enough teflon in my lifetime.
Less not more. Buy this pan and throw away those 3 or 4 crappy pans that are cluttering up your kitchen.
Only negative is the price, but it's worth it.
Most Recent Customer Reviews
This is a well made good looking durable fry pan. It should remain so for many years.
It cooks well heats evenly.Read more
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