expired Posted by iconian | Staff • May 24, 2023
May 24, 2023 7:25 PM
Item 1 of 4
Item 1 of 4
expired Posted by iconian | Staff • May 24, 2023
May 24, 2023 7:25 PM
All-Clad Factory Seconds: 12-inch Covered Fry Pan / BD5
& More + Free Shipping $60+$77
$365
78% offHome and Cook Sales
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Most people, unless they've done the research, would think they'd make it non-stick with more oil, but it's not the oil doing the non-stick action: the oil is evening out the heat distribution so the contact surface is hot enough everywhere. Any spot that's not hot enough at any moment will stick. This means dumping ice cold food in it might make it stick too if the contact surface had a cold shock to make the temperature temporarily go below Leidenfrost. Once something is stuck on it, you have to scrape that part away or more stuff will stick to the stuck food.
All Clad helps in the sense that if I leave the wok/pan waiting for it to preheat, it won't warp easily so I have more room to err on the side of overheating the pan. Underheating the pan at any spot or any moment is what gets food stuck on it. Good luck.
This is a no-brainer purchase/gift for anyone who is a serious cook
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Our community has rated this post as helpful. If you agree, why not thank ctrlcctrlv
This is a no-brainer purchase/gift for anyone who is a serious cook
Our community has rated this post as helpful. If you agree, why not thank iconian
This is a no-brainer purchase/gift for anyone who is a serious cook
yep, best price in many many years
This is a no-brainer purchase/gift for anyone who is a serious cook
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I am not a serious cook. I prefer cheap non stick for most things. I do understand the benefits of stainless but I have not used them much yet. I am thinking about grabbing this copper core since the price is so good.
I am not a serious cook. I prefer cheap non stick for most things. I do understand the benefits of stainless but I have not used them much yet. I am thinking about grabbing this copper core since the price is so good.
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I prefer non stick when making foods that are prone to sticking to stainless or cast iron. I need to learn how to properly use stainless which I am planning on practicing with. It appears I won't be needing more frying pans for a long time.