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All-Clad 4109 Stainless Steel Tri-Ply Bonded Dishwasher Safe French Skillet Cookware, 9-Inch, Silver
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- 9-Inch french skillet with wide flat base and versatile round sides
- 3-ply bonded construction consists of durable stainless steel encapsulating an aluminum core for even heating throughout
- Highly polished cooking surface with starburst finish offers stick resistance and easy maintenance, plus won’t react with food
- Contoured stainless-steel handles permanently secured with stainless-steel rivets; capacity etched on base
- Oven- and broiler-safe up to 600 degrees F; induction compatible; limited lifetime warranty; Made in USA
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|Price||$79.95||$119.95||Add to cart to see price. Why?||Add to cart to see price. Why?||$74.90||$164.95|
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Color||Stainless-Steel||Silver||Stainless Steel||Black||Stainless-Steel||Stainless Steel|
|Item Dimensions||9.5 x 17.63 x 3.75 in||12.5 x 20.5 x 2 in||10.5 x 18.25 x 4.13 in||11 x 19 x 6 in||11 x 18 x 3.2 in||11 x 19.13 x 3.5 in|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Aluminum||Stainless Steel||Stainless Steel|
The All-Clad Stainless 4109 9-Inch French Skillet features a large surface area and round sides that hold in heat and liquids while preventing splattering, making the pan ideal for searing, browning and pan frying a wide range of foods, including eggs and meats. The round sides allow for large quantities of food to be easily flipped, and facilitates easy basting while cooking, yielding superb results full of flavor and color. All-Clad’s Stainless 3-ply cookware features a thick-gauge aluminum core that attracts heat fast, while the addition of stainless steel ensures even heat distribution for consistent results across the entire cooking surface, all the way to the rim. Even more, its stainless-steel interior with a starburst finish offers natural stick resistance, letting you know when food is ready to release, and it won’t react with ingredients, so there’s no risk of food picking up a metallic taste. Made in the USA, this stainless-steel cookware offers warp-resistant strength and dishwasher-safe convenience, plus it can be used on any cooktop, including induction. Discover what it means to cook with All-Clad’s most popular cookware collection–All-Clad Stainless is a classic choice for anyone who loves to cook.
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I have the 13", 11", and 9". The skillets are easy to clean but, very hard to polish back to their, beautiful, brand new state. If you are used to nonstick or anodized cookware and have not cooked with stainless, you're in for a learning curve. You may even hate these pans for a while.
Although nonstick is more convenient (easier to clean), that's its only saving grace. These stainless, french skillets cook at a lower heat and sear, brown, and lock in flavor like nonstick pans will ever do.
First thing to keep in mind--KEEP THE HEAT DOWN! Many reviewers made this very statement, however, I just could not resist the urge to crank the heat up a little. Something about flaring flames on stainless is hard to resist. It took me one month to finally cook at lower heats. Be smarter than me. Other reviewers say to keep the heat down for good reason.
I have a gas range and heat my pan over medium-low or medium heat for 2 minutes, then I lower the temp or leave on medium-low, add olive or coconut oil and place food in immediately. I don't heat the oil for more than a few seconds. This is something new for me. In the past, I always heated my pans with oil, then threw food in. Yes, that may sound terribly naive but, it is what it is.
Another note; I have a 5-Ply, copper core All-Clad skillet. Honestly, on a gas range, there isn't much difference between my 3-ply french skillets and the 5-ply copper core fry pan. I thought the 5-ply copper core was going to take things to the next level. Not really. The copper core may make a difference on an electric or induction range, I'm not sure. I can assure you there is no negligible difference on my range. Phew! I thought I was going to have to replace all my skillets. I'm just trying to give some advice if you have a gas range and are looking at copper cores. I do have copper core pots. I don't know if they boil faster but I bought them before trying the 3-ply. I wish I tried the 3-ply first.
Not everyone is going to take the time to polish their pans once or twice a month. Polishing my pans pissed me off at first. Now, I enjoy taking good care of them. I just spent the last 20 minutes polishing them. First time in a month. They'll look ugly if you don't but, they're tools for cooking, not paintings hanging on a wall. It took me a while to learn this point.
The 9" is sufficient when cooking for 2. It probably gets the most use. The 11" is pulled out a couple times a week. The 13" is exceptionally convenient when needed, however, I only use it once a month or so. I've used it to sear an enormous amount of scallops, make burgers, and cook quite a few steaks at once. Everything cooks evenly and comes out amazing.
I do use a 7.5" All-Clad fry pan to cook eggs and they cook flawless and slide right out. I heat the pan one notch below medium-low for 1 minute, add a little olive oil, then crack the egg. I've cooked eggs poorly over the past few months. Finally, I fought my automatic urge to turn up the heat and started making perfect eggs. I don't know if its possible to cook eggs in these pans without oil but I have no problems eating olive and coconut oil. Even butter should be fine. From what I was taught, mentally, I have a hard time eating butter but I feel it is a healthy fat.
All-Clad is great! I have tried the Regal-Ware 5-ply nonstick's and I must admit, they were pretty impressive. They're PFOA free but who knows what toxins are in those things that will be discovered in 5 to 10 years. I'll just stick to stainless.