expirediconian | Staff posted May 24, 2023 07:25 PM
Item 1 of 4
Item 1 of 4
expirediconian | Staff posted May 24, 2023 07:25 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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edit: Now it's showing in-stock again. So keep checking back if it shows OOS. Seems like it keeps coming back.
An excellent review of this pan:
https://www.centurylife
I imagine those other thicker copper fry pans are $250 to $400 each. I would be rather skeptical to believe they are three to five times better in actual performance going from 1.7mm to 2.3mm copper.
Get a cast iron or carbon steel for searing and you'll save a bunch of money.
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Figured it out. VPN was giving the site issues.
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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.
I can overheat my All-Clad quite a bit without damage (you don't want to underheat stainless steel pans or it'd stick like mad). Can just buff out the slightly browned surface from dry heating with baking soda paste. The copper base (there's no other option for this form factor, which All-Clad discontinued) is a little heavier than what I can hold steady with one hand. So don't go all nuts on copper varieties (for faster heat distribution) unless you have a strong/chef's wrist. The ear ring handle and the cover do not insulate heat so you need oven mittens for it, which is a disappointment. The weight of the pan is a bitch when you pour the cooked food out so it's not worth the slightly faster heating. The core wok/pan is made in the US with steel from the US (I bought my first All-Clad to support US manufacturing) but the side stuff are made in China, which turned out to be the weak link.
Edit
Figured it out. VPN was giving the site issues.
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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 to 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.
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