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 for precise heat control ; 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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|Price||$145.95||Add to cart to see price. Why?||Add to cart to see price. Why?||Add to cart to see price. Why?|
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Chef's Heaven||Amazon.com||Amazon.com||Amazon.com|
|Color||Stainless-Steel||Stainless Steel||Stainless Steel||Stainless Steel|
|Item Dimensions||15.3 x 8.8 x 2.7 in||18.25 x 10.5 x 4.13 in||15.1 x 8.5 x 2.8 in||15.1 x 8.5 x 2.8 in|
|Material Type||Copper||Stainless Steel||Stainless Steel||Stainless 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.
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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.
Anyhow I bought a 10 inch SS pan and fell in love with it. I now have a full set bought one piece at a time. This 8” copper pan is heavier than my 10” SS pan but very easy to handle. I also have the 12” copper core fry pan that is a little heavy to lift and shake to flip food around but is great to pan sear steaks.
But my favorite copper core is my 1.5 qt sauce pan. I think that’s where they shine the best because weight is not as important because it sits and usually not being flinged around like skillets. I love the rolled lips on the copper core over the straight sides on the standard SS pots.
I truly believe this stuff is better at almost everything then cast iron. I still break out the cast iron on occasion but it’s so easy to handle and Cooks so evenly, recovers so fast, I don’t see the advantage of cast iron most times. Btw, been using an induction stove for about a year now, WILL NEVER GO BACK to standard electric range. Acts just like gas as for instant heat and instant adjustments but several times hotter then gas. All clad works great with induction too.
I know this stuff is pricy, that’s why I bought one piece at a time. But it’s lifetime cookware just as is the cast iron. Your kids will be fighting over it when your gone.
As far as sticking, I’ve read a lot of people complaining how everything sticks to stainless and how hard it is to clean. First off i suspect these complaints are coming from people that have never used anything but WallyMart Teflon pans. These are professional grade pans. You have to know how to cook in them. Heat the dry pan for several minutes. THEN add a little butter, oil or other fat. Heat to just the point you see whispers of smoke, then add your protein. I’m not talking deep frying, I’m talking just enough fat to coat the bottom. Nothing will stick. I fried an egg with a 1/2 teaspoon oil and it slid right out of the pan when done. The trick is to let the food tell you when it’s ready, don’t rush it. If it’s stuck, it’s not ready.
Well that’s my review in something I really believe in.