A kitchen staple in a variety of sizes, the 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 allows for easy turning with a spatula. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color and crisp texture.
This classic, slope-sided Non-stick frying pan illustrates the Master Chef line's stylish yet practical design. It's 10 inches in diameter, perfect for cooking tuna or tofu with little or no fat for a healthful meal. Its polished, 18/10 stainless-steel handle is secured to the pan by stainless-steel rivets for strength, grooved on the top and rounded on the bottom for comfort, and holed in the end for hanging on hook or peg. The long handle stays cool on the stovetop but won't be harmed by an oven's highest heat.
Three ply, bonding extends throughout pots and pans – all the way to its rim
•An extra thick exterior layer of conductive aluminum spreads heat efficiently •18/10 stainless steel cookware surface is highly polished for stick resistance and is also non-reactive, preserving food’s natural flavors •An extra thick exterior layer of conductive aluminum spreads heat efficiently •18/10 stainless steel cookware surface is highly polished for stick resistance and is also non-reactive, preserving food’s natural flavors •Brushed, low maintenance exterior finish
Capacity is etched on the pan’s base
Professional long handles are designed for a chef’s underhand grip
Stainless steel handles are permanently secured with stainless steel rivets
If you have never cooked with All-Clad before, you may be surprised by how efficient it is. Start using your All-Clad on a low flame for all applications except boiling. Because our cookware is built to hold heat and distribute it well, you will find that low temperatures using All-Clad are comparable to medium to medium-high settings using other cookware brands.
When preparing to sauté or fry, preheat your cookware a minute or two on a low setting. Test the heat by lightly tapping the top edge of your pan with your palm. If the pan feels warm to the touch you are ready to cook. Put cold oil in your preheated pan. This helps to form a natural barrier that prevents food from sticking. Now add your food. There should be a sizzling sound when your food touches the preheated pan, indicating that the browning or searing process has begun. Leave the food for approx 1 minute to sear – do not try to push it around the pan too soon otherwise the food may tear and then stick to the pan (see below – ‘how do you prevent sticking’). Medium to low heat is all you will need.
Yes. To avoid the formation of small white dots or pits, bring liquids to a boil before adding salt, then stir well. Or, add salt after food has started to cook. Pitting does not interfere with cooking performance but can diminish the beauty of the stainless steel.
• Always cook on a low or low-medium heat. • Never use a nonstick pan under a grill. • Never leave any pan unattended on top of the stove or in the oven. • Do not use metal utensils. • Do not use abrasive cleaners or metallic scrubbing pads or brushes. • Do not use aerosol spray oils on your nonstick cookware. • Do not put your nonstick cookware in the dishwasher. • Clean any cooking residue with a mixture of baking soda and water.
Do not put your non-stick cookware in the dishwasher because high heat and harsh detergents will corrode and dry out the surface.
Almost all non-stick problems are related to a build up of visible and/or invisible layer of cooking residue on the non-stick surface. We recommend cleaning the non-stick with a paste made of equal parts bicarbonate of soda and water. Rub in a circular motion with a non-metallic scrubbing/cleaning pad recommended as being safe for use on non-stick surfaces, or perhaps a soft brush such as a vegetable brush. Then rinse well with water. If the bicarbonate of soda mixture starts turning brown, you are on the right track. Rinse well with cool water and dry. Then condition the non-stick surface by wiping a little vegetable oil around the surface with a paper kitchen towel. Wipe off any excess.
The long handles are cast stainless steel, which conducts or distributes heat poorly. The shape of the handles and the stainless steel rivets also provide a safe grip and prevent the handle from becoming too hot on the stove top. However, in the oven or grill, handles will get hot. Always keep oven gloves handy to prevent burning your hand
Yes. In fact, All-Clad is one of the best choices for this type of range since our cookware is balanced and the contact surfaces are smooth (the exceptions are our grill pans). The bonded construction and superior heat distribution help prevent scorching, which can be a problem with this style of stovetop when using other brands of cookware.
A preheated pan and lower flames are the key to stick-free stainless steel cooking. Preheat your pan on low or medium heat for one to two minutes. Tap the upper edge of your pan to test the heat. (If it is too hot, remove from the burner for a couple of minutes.) Pour 2-3 teaspoons of cold oil in your preheated pan-or enough to cover the bottom of the cooking surface. Add food, making sure that there is an even sizzling sound when your food touches the pan. This indicates that your food is cooking on contact and creating a natural barrier to prevent sticking. Allow food to cook without disturbing it until the correct doneness is achieved. The natural sugars in your food caramelize on the cooked surface, developing great flavours and lifting your food off of the cooking surface naturally. If the sound that food makes on initial contact with the pan is more of a crackle than a sizzle, your heat is too high and sticking may occur. All-Clad recommends low to medium heat for frying, braising, sautéing and simmering because All-Clad is ideally crafted to hold heat.
The ‘Stainless Steel’ collection is completely dishwasher-safe. It is recommended that before you use your Stainless Steel All-Clad you wash it in the dishwasher first to remove any manufacturing residues and this will help to keep it shiny. Do not put your non-stick cookware in the dishwasher because high heat and harsh detergents will corrode and dry out the surface. Copper-Core’ can be put in the dishwasher but it may result in some tarnishing of the copper band around the exterior. Prevent this by either hand-washing or drying the copper band immediately after the wash cycle in the dishwasher has finished.
For daily cleaning, warm, soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left on the pan may cause discoloration and sticking.
To get rid of stuck-on food or discolouration, and stains from using too high a heat, we recommend cleaning your All-Clad with a specialist stainless steel cleaning product called ‘Bar Keeper's Friend’.
To use the Bar Keeper's Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad.
If your water has high iron content, you may notice a rusty discolouration. Use ‘Bar Keeper's Friend’ to remove this. Please also refer to the Use & Care section of this page.
Overheating can cause brown or blue stains. Food films, if not removed, will cause discoloration on the pot when it is reheated. Large amounts of iron content in your water may cause your pot to look rusty.
Immerse in warm water. Use a fine powder cleanser with water to form a paste. Apply paste using a soft cloth. Rub in a circular motion from the centre outward. Wash in hot, soapy water, dry immediately. DO NOT USE oven cleaners or cleansers with chlorine bleach. DO NOT USE steel wool.
The polished stainless steel exterior of All-Clad Stainless requires very little care. It may be polished with one of the available commercial stainless steel cleaners, rubbing in a circular motion. Rinse in lukewarm water. We do not recommend using steel wool, steel scouring pads or harsh detergents. Nylon scrubbing pads are safe to use. You may wash Stainless in the dishwasher.
The pan has been used on too high a heat or the wrong source of heat for the pan which has resulted in the pan base becoming warped and distorted.
Also never put cold water into a hot pan or plunge hot cookware in cold water. Sudden changes of temperature may cause the metal to warp, resulting in an uneven base.
• If your All-Clad is left on extremely high heat for an extended period of time or left empty on a heated burner. • If your All-Clad Nonstick is cleaned in the dishwasher. • If metal utensils are used on the nonstick cooking surface. • If you use scouring pads, steel wool, abrasive cleansers, bleach and/or oven cleaners. • Salt usage may cause pitting to the stainless steel interior. To avoid salt damage, do not add salt to your food until the liquid begins to boil. Please note that the salt pitting will not interfere with the cooking performance of the pan, only its appearance.
1. All-Clad has a policy of manufacturing all of its bonded cookware in the USA. This means that it purchases its metals only from US suppliers and bonds them at its own rolling mill on-site in Canonsburg PA. It then forms them at the same location into high performance cooking vessels. 2. All-Clad is the originator of bonded cookware technology and is committed to investing in bonded cookware manufactured solely in the USA. 3. There are areas in which All-Clad does not manufacture in the USA. These are: - Where the bonding of metals is not required for superior cooking performance (E.g. tools, accessories). - On regular non-bonded components where making them in the USA would add to the retail price but not generally to performance. - Where manufacturing constraints exist at the Canonsburg plant (E.g electrical kitchen appliances). 4. All-Clad’s tools, accessories or electrical kitchen appliances, are manufactured by select partners overseas qualified carefully by All-Clad with highest quality controls.
The cooking surface of All-Clad cookware is made from high-quality 18/10 stainless steel, a proprietary formulation of 304 grade stainless steel specially adapted to meet All-Clad specifications regarding grain size, texture, alloy content, and other physical properties that guarantee the superb culinary performance that makes All-Clad the world’s finest cookware.
All stainless steel used by All-Clad is certified to meet National Standard ISO 9000 (International Organization for Standardization) for all 304 series stainless steel intended for use with food. Every "melt" by our steel suppliers is tested and certified to meet the ASTM 240 (American Society for Testing and Materials) standards.
All-Clad's nonstick surfaces do not have harmful PFOA gases. The quality of our cookware eliminates hot spots that can damage nonstick and cause the surface to burn and flake off. When used responsibly, nonstick cookware poses no threat to people or animals and can be useful in creating a healthy and well-balanced diet.
All-Clad makes premium cookware. We are the originators of ‘bonded metal’, this allows us to combine many different metals in each piece of cookware to create the optimum in performance and durability. We use the highest-quality metals and make all of our bonded cookware in the USA.
In the world of cookware, ours is actually rated as light/moderate in weight. We have worked for the past 30 years to create cookware that is balanced in your hand, yet weighty enough to hold heat evenly, this is an important performance feature in premium cookware. Small pieces are easy to handle and the larger pieces often include a helper handle for easy lifting and pouring.