What is the difference between the All-Clad 5112 Stainless and the All-Clad Stainless Steel Fry pan?
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Cooks Illustrated May/June 2014: "The steeper handle on the [4112] improves it's maneuverability and it's thicker aluminum core speeds up cooking."
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#4112 is new #stainless pan, while #5112 is from classic (previous) stainless collection, both are 3 ply.
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Amazon has the "All-Clad Stainless 12-Inch Fry Pan Lid". If you search for the for the 4112 skillet the lid should show up on the same page. It cost just under $50, but it's good to have.
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The better question is: Is aluminum better than stainless steel. Lindy is stainless steel with an aluminum plate sealed in the bottom between stainless steel. It is less likely to warp (which my aluminum one did). I also find using virgin coconut oil is great - no oil slick on the pan that cannot be washed off.
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18/10 weight refers to the nickel content of the stainless steel. 18/10 will not rust unlike 18/0 stainless that will rust if not cared for properly. 18/10 is not magnetic, whole 18/0 is. Induction cooking refers to cooking without heating the pan or pot, only the contents. Since aluminum cookware does not contain any steel, they will not work, the unit will shut down,
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MCP has stainless steel over aluminum for the entire piece--the aluminum goes up the sides. So it is thicker and heavier and creates a bowl of heat. CCC just has aluminum in the base, not up the sides, which is the case with most cheaper stainless steel cookware.
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Cynthis, directly from All-Clad's website- "...All-Clad stainless steel has been induction-ready since its development because we use a special magnetic stainless steel on the exterior. We built the `Stainless Steel' and the new `Copper Core' induction compatible collections to be used on any job and in professional kitchens that have adopted this technology."
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I purchased a new one-quart Revere Ware copper bottom clad saucepan last year and still have my original one as well. The difference between the two is night and day; The older one is heavier and has a wider ring of copper on the bottom.The whole pan is lighter than the old one and feels less sturdy. I would not want to leave anything in it on warm/lo for very long without being there to watch over it. I did not buy a new lid to go with the new saucepan; the old lid dos fit it.
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this is not what i bought...what i bought was the Emeril by All-Clad E92002 Hard Anodized Nonstick Fry Pans 8"& 10" and they suck and I feel strongly that they do have the handles that you are talking about, but this on fry pan looks to have the same handles as the full set of Tri-Ply Stainless Steel with out non stick. It's solid with an rounded underneath with somewhat of gruve on top for your thumb.
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china, all clad is the cheapest us brand of USA made stainless steel cookware, and it is three times the price at best.
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I actually own both models with lid and without. I have use both of them extensively and they are both perfect, they clean beautifully and stay shiny and new looking with an occasional scub with "Bar Keepers Friend" cleaner. Whom ever claimed that they had warping issues should seek replacement, I have a kitchen full of All Clad pots and pans and have never had a single issue. Hope his helps with your decision! ps: The difference between the one with lid is a different handle, otherwise the body is identical.
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I have the multi-clad set. I believe the difference is that the aluminum core extends up the sides of the pan with the multi-clad, whereas the chef's Classic has aluminum only on the bottom. Multi-clad pros: more even heating. Cons: higher price and heavy. Hope that helps.
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the 47513 is more flexible great for filleting fish. the 40513 is more ridged - more for boning chicken and such. buy both they are the best knives for the money. this isthe only brand I would ever buy from now on.
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I have had both. After having an aluminum one for years, I splurged and bought the stainless steel and was so disappointed in the performance that I bought a new aluminum one. I have had it for 10 years and am very pleased with it.
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I have several pirces of the Cuisinart Multi Clad and a couple of All Clad and as far as I am concerned they are both the same in quality and cooking properties. They are both about the same in both weight and manufacturing quality. I would highly recommended these given that they are at least 50% less than the All Clad.
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All clad has a U.S. made version, and an China made version. One is considerably more expensive than the other. If it was made in the U.S. than it will will be stamped on the bottom.
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We bought the aluminum one. We really like the way it cooks the food evenly. I don't have any experience with the non-stick one, but the aluminum one does stick and is harder to clean. This is not an issue for us, as we were expecting that.
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Yes I purchased both. I found this one to be "friendlier" on stainless steel which you did not want to see any scratches on, when using. This one appears to have a much finer powder to it. Use it with the sponges which are non scratch and you'll have new looking pans. I use it about once a week to make sure there is no oil build up on the sides. Works like a charm in eliminating burnt on oil as well.