What is the difference between the All-Clad 5112 Stainless and the All-Clad Stainless Steel Fry pan?
72658
Cooks Illustrated May/June 2014: "The steeper handle on the [4112] improves it's maneuverability and it's thicker aluminum core speeds up cooking."
72659
#4112 is new #stainless pan, while #5112 is from classic (previous) stainless collection, both are 3 ply.
1943908
We bought two Lindy's stainless steel pans each at a different time. The first one we bought is wonderful, heavy stainless steel. Unfortunately, the second one we bought because we liked the first one so much is lighter weight and has and inside recessed groove around the perimeter of the inside bottom of the pan...it is not as nice not as useful because of the ridge.
1270514
Because it is "clad." The thickness of the pan holds the heat and helps food cook more evenly. I love my pan and the many ways that I can use it. It is well made and will last me forever.
204091
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."
378557
The only difference I can see between the two are maybe the finishes. One looks like it has a matte finish, while the other one is just the standard stainless steel.
1727363
According to the description of the stainless steel posted by Amazon it is 18/10:Premium Stainless Steel Construction Classic design, high performance and lifetime durability unite in the Stainless Collection, All-Clad's most popular line of cookware. Products in the collection feature an interior core of aluminum for even heating and a high-polished, 18/10 stainless steel exterior and cooking surface for fine culinary performance.
707776
I have the 10 inch from this series and it is marked "Handcrafted in the USA". The same is true for the copper clad 8 inch pan I have. However, the 12" fry pan with cover set I purchased (51125) which I do not see offered any more does not have this marking. Just the AllClad on the handle.
484260
not sure there is a difference, perhaps just the way each seller listed the product. I've used the pressure lid on both pans and it worked well.
62484
I can't attest to the All-Clad because I sent it back BUT I have a Le Creuset and Cuisinart SS fry pans and the only issue with them is learning how hot to getit to prevent sticking. No issues with taste shifts. Hope this helps.
937307
Wow, I'm not sure about that. It is stainless so I am going to assume it will behave the same as any stainless frying pan. Hope this helps!
1686549
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.
1935472
I'm not sure of any model number, but it seems most all All-Clad pieces get the highest rating from Cooks Illustrated. At the time I bought this, it was their preferred stock pot. It's been fabulous: flat, even bottom, browns evenly, good size for me. I use it several times a week for soups, etc. I did not buy the one with the copper bottom, (more expensive) as I have a couple of those pieces from All-Clad and I see little difference.
2050594
Stainless steel warms up quicker and is more stain resistant. It also tends to char food more easily. Aluminum tends to wear out sooner and may become somewhat porous with long use.
2140724
The 12 inch fry pan has more flared sides and will be easier for eggs and the like. The 11" saute pan is better for stews and similar items but you can cook everything, including eggs in it. Just get a spatula with a curved handle. Aside from the size, go for the one you will be using most.
525580
The instructions did not specify so I use the stainless steel I already had. Word of caution, the pots are beautiful, that is one of the two reasons I purchased them, if you fry, they won't remain that way on the inside, just accept it.
1785809
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.
1124841
I looked at both and I believe it is a matter of design, not function. The materials seem to be identical. In the time I have had these pans (I started with a saute pan to evaluate them) I have been very pleased both with the functionality and the design. This is an expensive investment, that from my early indicators will last many, many years.