| The ultimate in beautiful, high-performance cookware, All-Clad's innovative Copper Core collection combines the unexcelled heat conductivity of copper with the easy maintenance of stainless steel. Crafted in a unique five-ply construction, the cookware contains a core of pure copper that spreads heat quickly and evenly across the bottoms of pots and pans and all the way up the sides. Aluminum layers bond the copper to a stainless-steel interior and exterior. Enhancing the cookware's appearance, a stripe of the copper core elegantly encircles the gleaming, mirror-finish exterior. The interior is highly polished, so it's stick- as well as corrosion-resistant. Rolled edges on pots and pans help prevent drips during pouring and ensure tight-fitting lids. This beautiful, classic, slope-sided fry pan demonstrates why All-Clad's worldwide reputation is unsurpassed. It's 10 inches in diameter, perfect for searing a hunk of halibut or a hanger steak. Its polished 18/10 stainless-steel handle is riveted to the pan for strength, grooved on the top and rounded on the bottom for comfort, and holed in the end for hanging on a hook or peg. The long handle stays cool on the stovetop but won't be harmed by an oven's highest heat. Hand washing this pan will preserve its jewel-like beauty during its lifetime warranty against defects--and beyond. --Fred Brack |
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 Amazing cookware, Never Knew It Could Be This GOOD! |
| Review Date: May 19, 2007 |
| Reviewer: Todd March, Foggy San Fran Bay Area! |
Over the years I have used a variety of cookware--aluminum bottomed stainless Revere Ware, Magnalite Professional, Calphalon, Calphalon Professional NonStick. When I finally had to throw out the last of my tattered collection, I started to look for some stainless cookware that would stand the test of time and offer performance to boot. I decided to splurge on this All-Clad Copper Core.
One of the pieces I recieved was this 10" Fry Pan...
Delighted to report that I am THRILLED with this expensive splurge! All-Clad is NOT about expensive hype and status, those these pans are beautifully made, instead they do everything cookware should, and have literally changed the way I cook. Having attended CIA and worked as a professional chef for a few years, I know the golden rule for food not sticking: preheat pan, add oil, let oil heat for 5-10 seconds, then add food. Using these guidelines with the Copper Core, nothing sticks! And I mean for some things, like omelets or fried eggs in the 10" frypan, the performance is as good as my brand new Calphalon NonStick was; when you can just slide omelets and fried eggs out of the pan without ANY sticking at all, why would you ever need Nonstick or Teflon based products?!
However, these pans are also superbly capable of developing a fond on the pan bottom for deglazing and subsequent sauces; in fact I have had them give every last bit of the fond up when deglazed, almost cleaning the pan for me! That's the best thing about them--they do everything right. I am not sure if it's All-Clad propriety stainless "recipe" or what, but these pans are so amazing to be able to function on all levels from eggs sliding out with ZILCH sticking to chicken breasts sticking just enough to develop rich fond for complete deglazing, to the light and glazy fond from sauteed onions and garlic for developing a richer risotto when deglazed with wine.
Mind you, this is partly about knowing some basic cooking principles, and these pans might not act so obligingly in non experienced hands, because when I read about people commenting on how everything sticks in their All-Clad stainless interior, I know it isn't All-Clad's fault, believe me!
I have found the copper core very responsive and quick to adjust to temperature. Perhaps not as great as true copper pot and pans, but noticeably better than aluminum cores (Stainless line) or anodized aluminum (Magnalite Pro/Calphalon). These pans heat up and boil water faster than anything I have ever used, aside from true copper cookware, and when turning the heat down, or removing from burner, they also cool incredibly quickly. It's nice to have semi-copper performance with the ease of stainless steel clean-up. And this cookware does clean-up quickly and easily, particularly when using Barkeepers Friend. I use plastic and wooden utensils (no metal) and they still look almost brand new after several months.
The copper band however does tarnish and discolor just as much and just as fast as a true copper pot or pan, so if you are fanatic, you will need to polish the tarnish away fairly often (at least every other week). However this is barely noticeable for us real world users, and Barkeepers friend does a good job of semi-polishing the copper (but it won't gleam).
I know, I know, they are SO expensive. But honestly, if you know how to cook or want to learn with responsive cookware, I honestly feel this is a great investment. I am wholeheartedly thrilled that I made it and cannot recommend highly enough. |
One of My Kitchen Favorites
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| Review Date: May 10, 2006 |
| Reviewer: Booksilly, Southern California, USA |
| Next to my All-Clad Copper Core Dutch Oven, this is my favorite cooking utensil. I also have the 12 inch fry pan I use when company comes over. After using this pan a few times I threw out all my nonstick cookware. Now I use nothing but All-Clad Copper Core. Every morning I scramble eggs in this pan. I put a pat of butter in the bottom, turn the heat to medium (never high or you'll scorch any pan), let the butter start to turn brown and throw in my eggs. They don't stick; it's amazing. The few times I do have some stickies, I just soak in water for 10 minutes before washing and they easily come clean. About once a month I might soak the pan with a 1/2 inch of vinegar for an hour or overnight. It turns the bottom shiny and new looking. This pan is also great for bacon, saueting pork chops and chicken--just about anything. And, I never have to worry about toxins migrating from nonstick cookware into my food. |
Simply the Best
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| Review Date: January 16, 2004 |
| Reviewer: S. Peterson, Santa Rosa, CA |
| You cannot beat All-Clad in the quality department. After using this pan for a week my family even noticed how my cooking was tastier. This pan does a fantastic job caramelizing meat and veggies. It heats very quickly and evenly. But it also cools very rapidly because the copper is a fantastic conductor of heat and cold. I like the copper core better because of the ease of maintenance. Just a little Barkeeper's Friend and it shines like new. The handle stays cool enough in most applications for me to use it bare handed. The sides are sloped just right to impress your friends with a little food flipping action. I've used it on both electric and gas stoves and was happy with the even heating of both. If you can swing the price you won't regret it. |
My favorite pan
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| Review Date: January 19, 2008 |
| Reviewer: Justin G. Cramer, Chicago, IL USA |
My wife and I bought this pan and its 12" brother at the same time as our first All-Clad purchase. It was the start to a beautiful thing. We liked these two so much we add a new All-Clad to our collection ever other month or so. Though with entertaining and feeding a family of four we use the 12" pan more, due to its capacity, this is by far my favorite pan.
As with all of the All-Clad pans this pan is a bit heavy but worth it. It is light enough for me to attempt to flip foods like the real chefs do. With a bit of preheating and some oil or butter nothing seems to stick to this pan.
I have had one thing stick to this pan. Egglands Best low saturated fat eggs. With a bit of butter or cooking spray regular eggs slid out as if they where on supper Teflon, but not Egglands Best. This should not dissuade you from getting this pan, it is just something that we have noticed.
If this is your first All-Clad piece read the instructions, watch a few food shows. We destroyed a few courses in these pan prior to figuring it out with the help of the afore mentioned resources. |
You won't be disappointed
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| Review Date: February 15, 2008 |
| Reviewer: girl from TN, TN |
I have several pieces from the Copper Core line, and this fry pan is truly one of my most-used and most beloved pieces. You have already read its countless merits (even-heating, beautiful browning, etc.), so I won't repeat. But to new users, the key to making the most of this cookware is to turn your heat down a notch - especially if you are used to cooking with hard-annodized/nonstick. Also, when browning meat or vegetables, allow the food to sit in the pan without immediately stirring or flipping. As the foods natural moisture and oils are released, the food will brown carmelize and release itself. Deglazing in this cookware is a dream.
With good tools and ingredients, cooking can be amazing pleasure and adventure in creativity rather than a chore. This is cookware that will re-inspire your time in the kitchen. |
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