Sunday, November 20, 2011

# Great Deal, Buy All-Clad 5112 Stainless 12-Inch Fry Pan, Huge Discount !

Best price All-Clad 5112 Stainless 12-Inch Fry Pan





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All-Clad 5112 Stainless 12-Inch Fry Pan Description


Frying, browning, sauteing? If you tend to use your fry pan a lot, as most people do, doesn't it make sense to purchase one that will give you years of excellent service? All-Clad's three-ply stainless steel construction assures even heat distribution to prevent hot spots.
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All-Clad 5112 Stainless 12-Inch Fry Pan Details


  • Dishwasher safe, but hand washing recommended
  • Long, comfortable, stay-cool handle riveted for strength
  • Classic slope-sided, 12-inch, 2-inch-deep frying pan
  • Three-ply: stainless-steel layers sandwich pure aluminum core for even heating
  • Lifetime warranty against defects
  • Item Dimensions: 21 x 13 x 3 inches; 4 pounds
  • Brand: All-Clad
  • Model: 5112
  • Product Type: Kitchen
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Great Deals All-Clad 5112 Stainless 12-Inch Fry Pan. You can Buy All-Clad 5112 Stainless 12-Inch Fry Pan In Stock. Best Prices All-Clad 5112 Stainless 12-Inch Fry Pan Buy Now Free Shipping !




Customer Reviews


All-Clad 5112 Review by L. Arthur (Denver, CO)

OK. Here is how you cook eggs in a stainless steel pan.
1) Preheat the pan to 130 degrees F (takes about 90 seconds on HIGH on an electric top).
2) Set cook temp to medium-low to maintain that temp.
3) Add a small amount of oil or butter.
4) PRE-WARM THE EGGS! This is the secret. Cold eggs taken directly from the refrigerator will always stick. Either let them sit on the counter for 10 minutes. Or run them under hot water for 1 minute.
5) Crack the eggs into the pan. Let them cook 1 minute.
6) Slightly reduce heat and let them firmly "set" before flipping.
7) Flip with the flexible thin stainless steel spatula.

For those still having problems, do this. After adding the oil, sprinkle a very light layer of salt on the bottom of the pan with the oil. Technically the salt is not recommended long term, as heat + salt can corrode stainless steel. In my experience doing this on occassion helps the pan retain its seasoning and non-stick properties.

You have to keep stainless steel pans VERY clean to do non-stick cooking on them like eggs. Occasionally you are going to get a thin layer of food build-up which needs stainless steel pad scrubbing to remove.

Cooking eggs is no problem in stainless steel, just takes more patience than Teflon. The eggs taste MUCH better on stainless steel than Teflon.

You need a good HEAVY pan with an aluminum core like this All-Clad to get good heat management. Light weight pans don't have the heat capacity and when those cold foods/eggs hit the pan, they will stick.

Good luck!


All-Clad 5112 Review by Clayfish "a klee fish" (TX United States)

I love this pan! All -clad is simply the best. The price is definitely a little steep, but, well worth saving & accquiring this versatile vessel. As we cook a lot of south asian food which requires high heat, this pan fits the bill perfectly. It heats up quickly & retains heat for slow cooking. We've used this pan to make curries, stir fries, saute vegetables. Having owned it for over a year, I am very happy with it. Clean up is a breeze! On most days I hand wash it, however, there have been times when it's been popped in the dishwasher. For those cooking experiments that go wrong, a little bit of Bar Keeper' friend removes all traces of the crusty residue.


All-Clad 5112 Review by John C. Cox (Seneca, SC United States)

This pan is great, easy to cook with, very even heating, and very light for its size compared to cast iron, solid steel, or copper bottom pans.

It seems a little pricey, but once you cook with it a while, you realize why it is so good.

Metal handles help when doing oven pan roasting -- they don't melt like plastic ones do, but still stay cool on the stove top -- unlike some other brands metal handles.

You get a good fond with it, so you have lots of good stuff left for making gravies and pan sauces with.

No non-stick stuff to flake off. Metal handles are rivoted on, so they don't fall off like those cheap bolted on plastic ones (anything by Faberware) or the welded on metal ones.

The only caution is don't cook things like eggs and pancakes in it -- they stick like crazy no matter how much oil you use..... buy a non-stick pan for that sort of stuff.


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