--- product_id: 1713991 title: "All-Clad Copper Core Stainless Steel 12\" Fry Pan, Made in the USA | Unmatched heat control and precision, Elegant Design, Large Frying Pan, Induction Compatible, Oven Safe up to 600F" brand: "all-clad" price: "€ 511.61" currency: EUR in_stock: true reviews_count: 13 category: "All Clad" url: https://www.desertcart.hr/products/1713991-all-clad-copper-core-stainless-steel-12-fry-pan-made store_origin: HR region: Croatia --- # Copper core for ultra-fast, even heating 600°F oven & broiler safe 5-ply bonded for warp-free strength All-Clad Copper Core Stainless Steel 12" Fry Pan, Made in the USA | Unmatched heat control and precision, Elegant Design, Large Frying Pan, Induction Compatible, Oven Safe up to 600F **Brand:** all-clad **Price:** € 511.61 **Availability:** ✅ In Stock ## Summary > 🔥 Elevate your kitchen game with the pan that heats fast, lasts forever, and never quits! ## Quick Answers - **What is this?** All-Clad Copper Core Stainless Steel 12" Fry Pan, Made in the USA | Unmatched heat control and precision, Elegant Design, Large Frying Pan, Induction Compatible, Oven Safe up to 600F by all-clad - **How much does it cost?** € 511.61 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/1713991-all-clad-copper-core-stainless-steel-12-fry-pan-made) ## Best For - all-clad enthusiasts ## Why This Product - Trusted all-clad brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Cool Comfort Grip:** Ergonomically riveted stainless steel handles stay cool and comfortable, so you stay in command without the burn. - • **Precision Heat Mastery:** 5-ply construction with copper core delivers lightning-fast, even heat distribution for flawless cooking every time. - • **Built to Last a Lifetime:** Warp-resistant stainless steel layers ensure durability that outlasts trends and daily kitchen battles. - • **Effortless Culinary Control:** Flared sides and flat base make flipping, tossing, and drip-free pouring a breeze—cook like a pro with zero hassle. - • **Versatile & Ready for Anything:** Compatible with all cooktops including induction, plus oven and broiler safe up to 600°F—your all-in-one kitchen MVP. ## Overview The All-Clad Copper Core 12-inch fry pan features a premium 5-ply bonded design combining stainless steel, aluminum, and a thick copper core for rapid, even heating and warp resistance. Its polished stainless steel surface offers superior stick resistance and easy cleanup, while flared sides and a flat base enable effortless flipping and pouring. Oven and broiler safe up to 600°F, with cool-touch riveted handles, this pan is compatible with all cooktops including induction. Handmade in the USA, it’s a durable, versatile cookware essential designed for professional-level performance and longevity. ## Description If you have something to fry, whether it’s a big catfish filet or small diced potatoes, this classic kitchen staple is the cookware to help you do it. Ideal for cooking at high heat, flipping and tossing foods is a snap, thanks to the flat base and flared sides. As part of our Copper Core collection, this fry pan features a thick copper core, 2 layers of aluminum, and 2 layers of stainless steel. This unique construction makes it ultra-responsive to heat, disperses heat evenly, and creates unmatched, long-lasting durability. The 12" size will come in handy when you have larger groups to serve or want leftovers. For an added touch of elegance, it has a polished surface with a starburst finish and a cutout that shows off that lustrous copper. Like all our bonded cookware, it's handmade in the USA at our Canonsburg, PA factory with ultra-durable materials that'll last a lifetime and never go out of style. Handles & handle loops are made in China. Review: Quality comes at a price - I retired several years ago and took over the cooking from my wife and, although I have no formal training, I just love to cook. I “inherited” a set of anodized Calphalon pans and other odd pans in use for several years. The inside surfaces of these pans were fairly well scratched and I was concerned about their continued use. I did research and decided on the All-Clad Stainless Steel Copper Core 5-Ply Bonded 10” fry pan, the 2 and 4 qt sauce pans and the 5 qt saute pan as replacements. I already owned a 12” SS steel fry pan and 10” SS saute pan by other manufacturers so I was familiar with SS use and cleanup however in the back of my mind I still had concerns about cleanup of All Clad. The pans are beautiful to behold (not that it matters), are of extremely good quality and are moderate in weight, not heavy. The handles seemed a little odd to hold at first but now I do not even notice it. In fact there is a small protrusion on the underside of the handle that fits very nicely for the forefinger, giving tactile feed on hand position on the handle and stopping it from slipping to close to the heat. I have used the new All Clad pans daily since their arrival on a gas stove. They do heat faster and more evenly then the old set. Once cooking, transmission of heat changes are almost instantaneous. As far as cleanup, what concerns I may have had were unfounded. Cleanup has been a snap, even my wife mentioned how easy they are to clean. The 2 qt sauce pan I use to cook chai every morning has less scorched milk residue and cleans up easier than the previous anodized pan I was using. I was also a little concerned about cooking rice in the 4 qt but again, the rice comes out great and no cleanup problem. I think the biggest issue one may have with the Copper Core level is the price as there is a premium. I took the long view. I will have these probably for the balance of my cooking days. After that, they will probably by handed down to my children. Yes, they are that good in my mind. So I see many years of service ahead for them and I couldn’t see cutting corners on price and maybe not be as happy as I am with these. One plus was the ability to place all pans in the oven to 500+ degrees, not something I could do with the older pans. Another factor that swayed me to All Clad versus other manufacturers is that they are made in the US. I would definitely buy these again. Review: Big boy cookware - This is the first piece of All-Clad Copper Core cookware I have owned, and it is by far the best piece of cookware I have ever used. Be mindful that the different lines of All-Clad have significant differences. For example, the MC2 line is lighter, but at the expense of durability (note the limit on the temperature at which the MC2 pans are oven-save) and heat distribution. I didn't want to have to deal with the care of the Cop-R-Chef line, with its exposed copper outer layer. But I did want copper for its excellent heat distribution. To give you an idea of my perspective and how I view my cookware, I've been cooking a while, and have studied French and Northern Italian cuisines. I don't believe in having pumpkin-shaped soup tureens cluttering up my life, and I have Global knives that I keep razor sharp, but only a few that I use to cover everything. I sear/braise/roast primarily for main dishes, with the occasional stew. This pan exactly met what I hoped for; a good pan to serve as my mainstay for daily cooking, that would be durable and hassle-free while giving me good results and allowing me to improve my cooking that much more. It replaces a Scan-Pan nonstick that served me well for over 3 years before its nonstick properties started to fade, and I have to say that I like the All-Clad better for everything but cooking eggs. But you have to know what you're doing with one of these pans to get the best use from it. Some will complain about discoloration of the stainless steel; they are using too much heat. Others complain about sticking; they aren't cooking the way you need to, with a stainless steel pan. So a few things. One, these pans transfer heat very easily. This also means that even though the pan will distribute heat very well, it also won't dissipate that heat. So you don't need to heat it as much as with an aluminum pan...trust me. I found myself turning the heat down the first few times I worked with this, to get the cooking results I was used to, sometimes by as much as one-third. Two, you have to use oil. Not much, and not extra-virgin. The solids that give EVOO it's green color scorch, and the flavor benefits of EVOO go bye-bye when you heat it. Use yellow olive oil; it's very heat stable and healthy for you as well. Get the pan hot first. Then add the oil, and let that get hot...it should start smoking just a bit. Then add the food. Three, you have to recognize that the food *will* stick, at first, and that this is good. The maillard reaction (aka, 'browning') requires contact with heat, and the way food will latch onto this pan (at first) is wonderful for this. This also produces the fond that you want for making sauces. But remember...don't crank the heat, or that fond (and the crust on your food) will scorch. When the food has browned, it will automatically release from the pan, just like it had never stuck in the first place. In fact, this is a great way to know how far along the food is. If you're cooking duck, beef, pork, etc...this is a good thing. If you're cooking something that should not brown (an omelette, for example), then why are you using this pan? Use a non-stick for that. Now the really good news. It's stainless steel. You don't have to baby it, as long as you ease up on the heat. You can scrub it like crazy to get it clean. No, it won't look as nice as it did the day you unpacked it, unless you are willing to spend an awful lot of time working at it. But it's a pan...it's for cooking food, not for hanging around your neck like a piece of bling. Don't be ashamed if it shows that you use it :) ## Features - A kitchen staple featuring a flat base and flared, mid-sized sides that allow for easy flipping and tossing - 5-ply bonded construction with stainless steel, aluminum, and a thick copper core for fast and even heating, warp-free strength, and ultimate responsiveness - Highly polished stainless-steel cooking surface offers superior stick resistance for easy maintenance with flared edges for drip-free pouring - Longer, riveted stainless-steel handles contoured for a comfortable grip and vented to stay cool - Compatible with all cooktops including induction, and oven and broiler-safe up to 600°F ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B00005AL1E | | Additional Features | Dishwasher Safe, Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible | | Best Sellers Rank | #65,396 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #99 in Woks & Stir-Fry Pans | | Brand | All-Clad | | Brand Name | All-Clad | | Capacity | 12 inches | | Coating Description | Gloss | | Color | Stainless-Steel | | Compatible Devices | Gas, Smooth Surface Induction | | Customer Reviews | 4.5 out of 5 stars 869 Reviews | | Global Trade Identification Number | 00011644611224 | | Handle Material | Stainless Steel | | Has Nonstick Coating | No | | Is Oven Safe | Yes | | Is the item dishwasher safe? | Yes | | Item Weight | 5 Pounds | | Manufacturer | Groupe SEB | | Manufacturer Part Number | 11644611224 | | Manufacturer Warranty Description | Limited lifetime warranty under normal use and following care instructions | | Material | stainless steel with copper core | | Material Type | stainless steel with copper core | | Maximum Temperature | 600 Degrees Fahrenheit | | Metal Type | Stainless Steel, Copper | | Model Name | Copper Core 5-ply Bonded Cookware, Fry Pan, 12 inch | | Model Number | 11644611224 | | Product Care Instructions | Hand Wash Only | | Recommended Uses For Product | cooking a wide variety of dishes on the stovetop | | Shape | Round | | Special Feature | Dishwasher Safe, Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible Special Feature Dishwasher Safe, Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible See more | | Specific Uses For Product | General cooking purposes | | UPC | 011644611224 011644906214 798527618807 011644900571 | | Unit Count | 1.0 Count | ## Product Details - **Brand:** All-Clad - **Capacity:** 12 Inches - **Color:** Stainless-Steel - **Material:** stainless steel with copper core ## Images ![All-Clad Copper Core Stainless Steel 12" Fry Pan, Made in the USA | Unmatched heat control and precision, Elegant Design, Large Frying Pan, Induction Compatible, Oven Safe up to 600F - Image 1](https://m.media-amazon.com/images/I/71CbBR2wOAL.jpg) ## Available Options This product comes in different **Color, Size** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Quality comes at a price *by J***N on August 24, 2016* I retired several years ago and took over the cooking from my wife and, although I have no formal training, I just love to cook. I “inherited” a set of anodized Calphalon pans and other odd pans in use for several years. The inside surfaces of these pans were fairly well scratched and I was concerned about their continued use. I did research and decided on the All-Clad Stainless Steel Copper Core 5-Ply Bonded 10” fry pan, the 2 and 4 qt sauce pans and the 5 qt saute pan as replacements. I already owned a 12” SS steel fry pan and 10” SS saute pan by other manufacturers so I was familiar with SS use and cleanup however in the back of my mind I still had concerns about cleanup of All Clad. The pans are beautiful to behold (not that it matters), are of extremely good quality and are moderate in weight, not heavy. The handles seemed a little odd to hold at first but now I do not even notice it. In fact there is a small protrusion on the underside of the handle that fits very nicely for the forefinger, giving tactile feed on hand position on the handle and stopping it from slipping to close to the heat. I have used the new All Clad pans daily since their arrival on a gas stove. They do heat faster and more evenly then the old set. Once cooking, transmission of heat changes are almost instantaneous. As far as cleanup, what concerns I may have had were unfounded. Cleanup has been a snap, even my wife mentioned how easy they are to clean. The 2 qt sauce pan I use to cook chai every morning has less scorched milk residue and cleans up easier than the previous anodized pan I was using. I was also a little concerned about cooking rice in the 4 qt but again, the rice comes out great and no cleanup problem. I think the biggest issue one may have with the Copper Core level is the price as there is a premium. I took the long view. I will have these probably for the balance of my cooking days. After that, they will probably by handed down to my children. Yes, they are that good in my mind. So I see many years of service ahead for them and I couldn’t see cutting corners on price and maybe not be as happy as I am with these. One plus was the ability to place all pans in the oven to 500+ degrees, not something I could do with the older pans. Another factor that swayed me to All Clad versus other manufacturers is that they are made in the US. I would definitely buy these again. ### ⭐⭐⭐⭐⭐ Big boy cookware *by R***N on April 17, 2012* This is the first piece of All-Clad Copper Core cookware I have owned, and it is by far the best piece of cookware I have ever used. Be mindful that the different lines of All-Clad have significant differences. For example, the MC2 line is lighter, but at the expense of durability (note the limit on the temperature at which the MC2 pans are oven-save) and heat distribution. I didn't want to have to deal with the care of the Cop-R-Chef line, with its exposed copper outer layer. But I did want copper for its excellent heat distribution. To give you an idea of my perspective and how I view my cookware, I've been cooking a while, and have studied French and Northern Italian cuisines. I don't believe in having pumpkin-shaped soup tureens cluttering up my life, and I have Global knives that I keep razor sharp, but only a few that I use to cover everything. I sear/braise/roast primarily for main dishes, with the occasional stew. This pan exactly met what I hoped for; a good pan to serve as my mainstay for daily cooking, that would be durable and hassle-free while giving me good results and allowing me to improve my cooking that much more. It replaces a Scan-Pan nonstick that served me well for over 3 years before its nonstick properties started to fade, and I have to say that I like the All-Clad better for everything but cooking eggs. But you have to know what you're doing with one of these pans to get the best use from it. Some will complain about discoloration of the stainless steel; they are using too much heat. Others complain about sticking; they aren't cooking the way you need to, with a stainless steel pan. So a few things. One, these pans transfer heat very easily. This also means that even though the pan will distribute heat very well, it also won't dissipate that heat. So you don't need to heat it as much as with an aluminum pan...trust me. I found myself turning the heat down the first few times I worked with this, to get the cooking results I was used to, sometimes by as much as one-third. Two, you have to use oil. Not much, and not extra-virgin. The solids that give EVOO it's green color scorch, and the flavor benefits of EVOO go bye-bye when you heat it. Use yellow olive oil; it's very heat stable and healthy for you as well. Get the pan hot first. Then add the oil, and let that get hot...it should start smoking just a bit. Then add the food. Three, you have to recognize that the food *will* stick, at first, and that this is good. The maillard reaction (aka, 'browning') requires contact with heat, and the way food will latch onto this pan (at first) is wonderful for this. This also produces the fond that you want for making sauces. But remember...don't crank the heat, or that fond (and the crust on your food) will scorch. When the food has browned, it will automatically release from the pan, just like it had never stuck in the first place. In fact, this is a great way to know how far along the food is. If you're cooking duck, beef, pork, etc...this is a good thing. If you're cooking something that should not brown (an omelette, for example), then why are you using this pan? Use a non-stick for that. Now the really good news. It's stainless steel. You don't have to baby it, as long as you ease up on the heat. You can scrub it like crazy to get it clean. No, it won't look as nice as it did the day you unpacked it, unless you are willing to spend an awful lot of time working at it. But it's a pan...it's for cooking food, not for hanging around your neck like a piece of bling. Don't be ashamed if it shows that you use it :) ### ⭐⭐⭐⭐⭐ My favorite fry pan *by M***H on December 22, 2010* For more years than I care to admit, I've been cooking with poor quality cookware and didn't realize there was anything better. I was convinced I couldn't cook with anything except a teflon coating. Well, after getting a new electric ceramic top range, I decided to splurge on an All-Clad fry pan and am I ever glad I did!!! I followed the instructions I've read online to let the pan heat up before I put the food in and it works like a dream. I don't know if anyone can believe it, but I'm pretty convinced that this fry pan has made me a much better cook!!! The even heat is amazing, food cooks so much better, and at a lower temperature than I needed before. Clean up is easy and All-Clad gleams as it hangs from my pots and pans rack. A little Bar Keeper's Friend works miracles if there are any splotches from food reacting with the finish while it cooks. I have to admit, first time out of the box in my enthusiasm to heat the pan first, I forgot for a minute and scorched a spot on the inside bottom. I felt sick about it, since All-Clad is rather pricey. However, Bar Keeper's Friend had it looking like new with little effort. Now that I finally understand how to fry with stainless steel, I hardly ever have anything stick. Sure, the price is pretty daunting, but I have to say, if I'd found out about this years ago, I wouldn't have had to replace my cookware every few years. One other thing...there is some heft to this, but I think that's only because of the layers that make this a quality item. I personally love the feel of the weight of the pan. Some people complain about the handle being long, but again, I just love the feel of it and it never seems like it gets hot. (Have to be careful about the handle on the lid getting hot, but I've become accustomed rather quickly to using a potholder without giving it a second thought. Bottom line is that I highly recommend this!! ## Frequently Bought Together - All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 12 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver - All-Clad Copper Core 5-Ply Stainless Steel Sauce Pan 3 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver - All-Clad Copper Core 5-Ply Stainless Steel Sauté Pan with Steel Lid 5 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hr/products/1713991-all-clad-copper-core-stainless-steel-12-fry-pan-made](https://www.desertcart.hr/products/1713991-all-clad-copper-core-stainless-steel-12-fry-pan-made) --- *Product available on Desertcart Croatia* *Store origin: HR* *Last updated: 2026-08-20*