All-Clad Copper Core Stainless Steel 8" Fry Pan, Made in the USA

I swear by all clad. I have a few good pieces of cast iron that I used daily for years. I bought my mother a couple of pots from all clad sight unseen for Xmas. I was impressed by the weight and she raved about easy cleaning. The pots that these replaced were some 50+ year old revere ware with the copper plated bottoms that the bakalite handles were long broken away. 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.

So far, I mainly use this pan to sear steaks on an induction plate. Heats more evenly than other pans I've tried and gets the job done nicely. The handle doesn't heat much even at searing temperature - may be a function of the induction plate as opposed to a regular stove. I haven't seen discoloration from the induction ring like I have on Nuwave pans, et al, and the All-Clad cleans easily for what it is. I only gave it a four star score for cleaning, as it is a stainless pan, not non-stick of course. I didn't want a non-stick coating due to the high heat when searing meat. At least the older Teflon pans would lose their coating and kill your canary if you tried that. I didn't want to take any chances, there. It even happens to nest well with my Henckels fry pans.

My 8-inch All-Clad Copper fry pan is the best piece of cooking equipment I have ever used. It works like magic if used properly and cleans very well. I use it for everything that fits a small pan, and I get great results every time. I pre-warm the pan, spray on some olive oil PAM, and get to work. The pan heats evenly with medium heat and works best if I stay tuned-in to what I am doing. No pan, however excellent, will give good results if you use too much heat and walk off to do something else. I try to stay focused. After washing, the pan sparkles with the cooper shining around the edges. I am thinking about getting an additional All-Clad Copper Core pan to add to my cooking tools. Once you use this pan, feel the heft of its solid construction, and enjoy its jewel-like beauty, you know you are hooked.

Superb quality. Very easy to use and clean. Even heat over entire cooking surface. Handle is solid and never gets hot. We have had the large version of this pan for several years and it is still like new.

I just bought this and a 3 layer All-Clad saute'. The copper is super heavy, but perfect for an 8 inch. The temp stability should be fantastic, and I'm not picky about the stainless getting a bit stained the way a lot of reviews are. This this thing seems like it will last until archeologists dig me up and a few hundred years. And it should be a cooks dream. Amazon packed it fairly well too.

yes, it is a bit heavy than the 3 ply SS models, but the value of even heat distribution is stellar. So for those who wrote 1 star reviews: cleaning - if you have burned food that is difficult to remove, you most likely cooked it too hot or without enough cooking oil. But, cleaning is easy if you clean in the soapy water as you would with any non-iron pan and then polished the pan with Barkeepers Friend cleaning powder. Your pan will shine with all stains removed. nonflat bottom - I get a bit of wobble on this pan on the flat surfaced induction stove top (hob as they say), but it is minor and not an issue. remember the handle is pretty heavy as well so the pan will be a bit off balance due to that. Love this pan. wish my other pans from AllClad were the copper core.

This is a beautiful pan, as well as functional. I make sure that I heated it up properly prior to using, then added the butter or oil, then the food, so things don't stick. For the most part, food doesn't stick. Except eggs, they do stick a little bit, but Not in the same way a cheaper pan would stick--you know with that awful food taste at the end. No, no, not like that. And when eggs do stick, clean up is a breeze, there's virtually no scrubbing because any food that is left, comes off easily.

I have no doubt this is excellent cookware, but I'm sure not the one to want to clean it. Fried eggs in it, which was all I bought this little skillet for, and just a total pain to clean. Who wants to get Comet out every time you cook with this skillet? I was going to order a full set but this little skillet was the tester. It failed for me just due to cleanup. Either more cast iron for me or top end non-stick I suppose. I have Duralast aluminum cookware and don't have near this kind of problem cleaning it. I was disappointed for ME. Might work great for someone else, and I'm sure it does. I'm just not into heavy cleaning on cookware.

Really impressive. I have been using All-Clad 3-ply 10 inch pan that is quite standard. wanted to try this 5-ply copper one as I thought it would have a bit different character than 3-ply plain one. yes, I think I was right. it gets heated much faster, cool downed much faster. this is what I was looking for. Will try 10 inch pan as well which is out of stock at the moment.

Excellent

Pleasure to use, fantastic price quick delivery, what more do you need? Paul.

Looks and feels like the high quality tool it is. Slotted handle stays cool and nub on bottom gives great feel in the hand. The size and weight make it a real pleasure to use. Really, it feels like you could throw it into a tree: if you sharpen the edge you could hunt as well as cook your supper with it. Especially fun for high, direct heat cooking and even then cleans beautifully. Highly recommended for serious kitchen gearheads.

The quality is perfect, but copper line gone after 2nd wash, how to bring back the copper line?