The All-Clad Copper Core 12-Inch Fry Pan is the pinnacle of performance and beauty, designed for cooks who demand precision. Featuring a five-ply construction with a copper core encased by alternating layers of aluminum and stainless steel, this pan delivers exceptional responsiveness and heat control—ideal for searing, sautéing, and crafting delicate sauces. Its flared edges allow for mess-free pouring, while the sleek stainless steel exterior with a copper accent adds refinement to any kitchen. The elongated, vented handle stays cooler on the stovetop and provides a comfortable grip even during high-heat cooking. Oven and broiler safe up to 600°F and compatible with all stovetops, including induction, this American-made piece is built to perform beautifully for a lifetime.
ITEM CARE
Before First Use: Wash the pan before its first use and clean it well after every use.
For Browning, Sautéing and Searing: Let food come to room temperature and pat it dry to avoid splattering. Preheat the pan on low to medium heat; it’s ready when water dances on the surface. Add enough oil to coat the pan and wait for a light vapor before adding food — it should sizzle. Food will naturally release from stainless steel when it's ready to flip. Use leftover bits in the pan to make sauces by adding wine or stock.
For Boiling: High heat is only recommended for boiling.
For Cooking in the Oven: Safe in the oven or under the broiler up to 600°F. Stainless steel may discolor with extended exposure to temperatures above 500°F, but this won't affect performance.
Important Tips: Don’t leave an empty pan on a hot burner, with the exception of preheating, as it may stain or damage the pan. To avoid pitting, add salt only after liquids are boiling or food has started cooking. Pitting won’t affect how the pan cooks but can affect its appearance
ITEM CLEANING
To keep your All-Clad pans looking brand new, its recommended to wash the cookware with soap and a sponge. To preserve the nonstick, we recommend using silicone, nylon, or wooden utensils.
Cleaning Basics: Let the pan cool before cleaning. Rinse off food with warm water, then soak in warm, soapy water. Wash using a sponge or soft cloth. For tougher messes, use a nylon scrubbing pad on stainless steel only. Rinse with warm water and dry the pan right away to prevent water spots.
For Burnt Food: Cover the area with baking soda, add water, and bring to a boil. Use a wooden spoon to scrape off loosened food.
For Tough to Clean Spots or Marks: Use a nonabrasive, non-chlorine cleaner like All-Clad’s cookware cleaner, Bar Keeper’s Friend®, or Bon Ami®. Make a paste with a bit of water, scrub in circles with a soft sponge, rinse with warm water, and dry immediately. Repeat if needed after letting the paste sit for a bit before scrubbing.
For Discolouration, like Blue or Rainbow Colouring: Wipe with a cloth or sponge and white vinegar.
For Cloudy White Hard Water Spots: Boil a 50/50 mix of white vinegar and water in the pan to remove cloudy residue.
Important Tips: Do not use oven cleaners, steel wool, steel scouring pads, harsh detergents or detergents containing bleach or peroxide. Nylon scrubbing pads can be used on stainless steel surfaces only. Never place a hot pan under cold water to prevent warping.
