#3,171 in Kitchen & dining accessories

Reddit mentions of All-Clad 51125 All Clad Stainless-Steel 12-Inch Fry Pan with Lid

Sentiment score: 2
Reddit mentions: 3

We found 3 Reddit mentions of All-Clad 51125 All Clad Stainless-Steel 12-Inch Fry Pan with Lid. Here are the top ones.

All-Clad 51125 All Clad Stainless-Steel 12-Inch Fry Pan with Lid
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12-inch fry pan made of stainless steel with aluminum coreStay-cool stainless-steel handle riveted to the panStainless-steel lid with loop handle helps keep in heat and moistureWashing by hand recommended; oven-safe up to 500 degrees FPan has a 12-inch diameter and is 2-inches deep; Measures 20.75-inches long overall (including handle)
Specs:
ColorGray
Height3 Inches
Length12.75 Inches
Size12 Inch
Weight4.5 Pounds
Width20.5 Inches
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Found 3 comments on All-Clad 51125 All Clad Stainless-Steel 12-Inch Fry Pan with Lid:

u/[deleted] · 13 pointsr/BuyItForLife

This is what I've used that either I've had for over a decade or else is obviously of good quality. Much of these have already been mentioned. You still have to know how to care for this stuff. Just because it can last your whole life, you can make it almost unusable if you don't know how to cook and abuse it.

  1. Cast iron - keep it seasoned, never use dish soap, never put it in the dishwasher, never drop it on the floor.

  2. All-Clad and Calphalon stainless pans - never burn the pan with too high heat (only low to slightly medium heat in stainless pans) and never use a metal scouring pad to clean them. Use a sponge and Barkeepers Friend if they get some tough grime on them.

  3. I have some enameled cast iron that I like very much and use for braising. It's just awesome. But I'm sure that it will chip if I drop it or flake if I overheat it (400 degree max for Lodge, LeCreuset doesn't have a max temp). So I just don't drop it or overheat it.

  4. You will want to invest in some good knives. They aren't cheap. You will need to learn how to maintain them and how to sharpen them, otherwise you can ruin them too. But any good knife, if properly maintained will last a lifetime. I decided that my price point, the sweet spot where I got the most performance for my money, was with the Global and Mac brands. They are excellent. You will need to buy a couple of good water sharpening stones from Chosera or King, and a good honing steel like a Henkel.
u/viscero · 1 pointr/AskCulinary

This one:
http://www.amazon.com/gp/product/B001QJEWB2/

I usually end up trying to counter-balance it somehow, and it's fine if I have the lid on. But the lopsided balance makes it iffy to pan-fry with.

u/Babooshka · 1 pointr/food

MC-2 is a set, and only has an 8 inch frying pan. I was looking to get a nice big frying pan so I could use it for almost anything I throw at it. I'm thinking something along the lines of a 12, or even 13 inch frying pan. Can you suggest anything in particular? I was going to opt for either this 12inch or this 13 inch.