---
product_id: 56192066
title: "All-Clad Stainless-Steel 12-Inch Fry Pan with Lid"
brand: "all-clad"
price: "A$131"
currency: AUD
in_stock: false
reviews_count: 5
url: https://www.desertcart.com.au/products/56192066-all-clad-stainless-steel-12-inch-fry-pan-with-lid
store_origin: AU
region: Australia
---

# All-Clad Stainless-Steel 12-Inch Fry Pan with Lid

**Brand:** all-clad
**Price:** A$131
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** All-Clad Stainless-Steel 12-Inch Fry Pan with Lid by all-clad
- **How much does it cost?** A$131 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/56192066-all-clad-stainless-steel-12-inch-fry-pan-with-lid)

## 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

## Description

A useful addition to any busy kitchen, this classic 12-inch stainless-steel fry pan comes in handy for anything from sauteing vegetables or frying tofu to cooking up scrambled eggs or hash browns on a Saturday morning. Measuring 12-4/5 by 20-1/2 by 3 inches overall, its design includes gently flared sides that make it easy to slide a veggie omelet from the pan to a plate.  The bestseller among All-Clad's renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad's worldwide reputation unsurpassed. Its three-ply bonded design features a thick aluminum core sandwiched between an inside layer of 18/10 stainless steel and an outside layer of magnetic stainless steel, which work together to ensure fast heat-up times and even heat distribution along the base and up the sides. In addition, the cookware's 18/10 stainless-steel interior won't react with food, which means tomato-based sauces and other acidic foods won't taste metallic, and its magnetic stainless-steel exterior allows for use on induction as well as conventional stovetops.  The cookware's solid stainless-steel handle stays cool to the touch and offers a comfortable, ergonomic grip, plus it comes riveted to the pan for safety and long-lasting strength. The versatile fry pan can go safely in the oven up to 500 degrees F and under the broiler, and it comes with a stainless-steel lid that helps keep in heat, moisture, and nutrients. When finished, clean the pan and its lid by hand (recommended) or in the dishwasher. Made in the USA, the cookware carries a limited lifetime warranty.

## Features

- 12-inch fry pan made of stainless steel with aluminum core
- Stay-cool stainless-steel handle riveted to the pan
- Stainless-steel lid with loop handle helps keep in heat and moisture
- Washing by hand recommended; oven-safe up to 500 degrees F
- Pan has a 12-inch diameter and is 2-inches deep; Measures 20.75-inches long overall (including handle)

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Item diameter | 30.5 Centimetres |
| Finish types | mirror_satin |
| Care instructions | Oven Safe |
| Dishwasher safe? | Yes |
| Number of pieces | 2 |
| Warranty description | Lifetime warranty. |
| Batteries required | No |
| Import designation | Made in USA |
| Item weight | 4.5 Pounds |

## Images

![All-Clad Stainless-Steel 12-Inch Fry Pan with Lid - Image 1](https://m.media-amazon.com/images/I/71OhMc9+SdL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    My review to help other novice cooks like myself.
  

*by J***B on Reviewed in the United States on 13 October 2013*

I'm a 50 year old male who is just starting to experiment with cooking and have decided to make my new hobby more enjoyable I need to start upgrading to some good quality equipment to use in my kitchen while I'm learning to cook.  In the past for what tiny bit of cooking I did I'd always used non-stick pans since I'd heard horror stories about how hard it was to cook on stainless steel (SS) pans due to everything wanting to stick and burn and be almost impossible to clean after food got burnt on.While I was waiting on my new pan to arrive I did a lot of research online at the Cooks Illustrated website and also at YouTube to see if I could find helpful information to make my learning curve with SS pans not be so trying.  In addition I also read every review for this pan here on Amazon and while most people love their All Clad SS pans there were enough complaining about not being able to cook eggs and other things without them sticking and messing up their pans that it worried me.  So what follows is what I learned and how it's affected the outcome of my first day using the All Clad 12" SS fry pan.One tip I kept seeing was to make sure your pan is heated BEFORE you put any oil in it.  Oh, and also it's very important to start out at a lower heat than what I'd normally use with my non-stick pans.  Then there was also advice I found that stated that if you leave your eggs and meat out to get to room temperature before putting them in the fry pan that will also cut back on the amount of sticking.  To speed up the warming of the eggs I used a tip from online about soaking them in warm water warm them faster and it worked great.  So when I decided to just go for broke and make my first try ever at cooking on SS pans and having 3 fried eggs being my big test.  I was more than a little worried, but figured the only way to find out if I could cook with SS pans was to try what I anticipated being the dish most likely to stick and cause me problems.For my eggs, I started out preheating my pan without any oil in it for about 2 1/2 minutes on a medium/low heat and could tell by touching the top edge of the pan that it was nice and hot.  Also, in all the videos I'd never seen anybody using one of those Pam type cooking sprays and that's what I prefer so I said what the heck and tried that too.  I gave the pan a liberal spray of the Pam cooking spray and added my 3 eggs.  I was instantly greeted by the satisfying sound of sizzling that I'd learned from my online research that I should hear if I'd heated my pan enough.  In what seemed like no time my eggs were cooked and ready to flip.  Oh yeah!!!!  It actually was slicker than my non-stick pans and those pans are pretty new so it's not like I'm used to using old worn out non-stick pans.  When it came time to remove the eggs they slid right out of the pan like how it looks when you see professional chefs do it on TV!  Not one single bit of egg burnt onto my new pan so yes, it is very possible to fry eggs in these SS pans without them sticking and creating a mess.Feeling so excited about how good my little egg experiment went I next decided to make some apple cider glazed pork chops in my new pan.  I'd washed and dried my pan after the eggs and just repeated the same procedure except for the fact that I had the heat turned up to medium this time since I was wanting to get a good sear on the chops.  My chops were just a little cooler than room temperature when I added them, but much warmer than if they'd gone directly from fridge to hot fry pan.  My chops seared good and the pan also did a great job of reducing my glaze for the chops.  How exciting!  A complete novice to using SS pans and I was 2 for 2 on the cooking with SS pans front.  There really is something to be said for paying a little extra for quality tools.For my final act of the day with my new All Clad SS pan I made myself a big old T-bone steak for supper (of course the pan was washed and dried again before reuse).  Again I heated the pan on medium heat for about 2 1/2 minutes, then I sprayed it with Pam, tossed in my steak and 8 minutes later I had a nicely seared and cooked steak ready to rest and then be devoured!So the moral of my very long story is even if you are a novice cook like myself don't let the nay sayers scare you away from trying this great pan.  Before today I had literally NEVER cooked anything in a SS pan and on my first day I fried 3 eggs without any sticking whatsoever, made apple cider glazed pork chops and cooked a nice big steak and they all came out tasty with no major sticking.  If you're like me and new to using SS pans go to YouTube and search for All Clad and you will find lots of helpful videos to help make your learning curve a very gentle one.  I'm sure there are other good sites out there too where you can get good tips on cooking with SS pans but the Cooks Illustrated website and YouTube were the 2 that I relied on.This is a great pan and I'm so happy I splurged and bought it.  Having the right tools in the kitchen sure makes it easier to be a better cook.  I would not hesitate to recommend this pan to anybody whether they are a professional cook or a novice like me.  With a little online research anybody can learn to use this pan to it's utmost capabilities.  I'm not a huge fan of the handle design, but it's not anything I'm going to complain about since I'm so thrilled with my new pan.  OK, stop reading now and just buy it, you won't regret it!!!!

### ⭐⭐⭐⭐ 







  
  
    Excellent product, outstanding value
  

*by J***C on Reviewed in the United States on 7 February 2010*

I really like this pan. Definitely worth it, a good purchase, no buyer's remorse. I have had it for three weeks now and have used it almost daily. It has a very large cooking surface, heats quickly, cooks evenly and cleans up easily, if you read the instructions. It's lighter than my previous fry pans (a very old Cuisinart copper-clad and store-brand, non-stick anodized aluminum) but still sturdy with good heft. I've used it for simple thngs, like scrambled eggs, and more complex recipes, including a wine-and-meat pasta sauce that required cooking items separately at different temperatures, followed by a long slow simmer. It handled every challenge perfectly and cleaned up quickly. The ONLY reason I don't give it 5 stars is the handle - it's functional and stays cool as promised, but it doesn't quite fit my hand. In summary, for the price - pan and lid for less than the price of the pan alone - I would buy it again in a heartbeat.

### ⭐⭐⭐⭐⭐ 







  
  
    Pricey Creme-de-la-Creme of Cookware
  

*by D***K on Reviewed in the United States on 9 April 2010*

Most of my old pots and pans were ready for the recycling bin: scratched, burnt, broken handles. I decided to save my money and buy two creme-de-la-creme cookware pieces each year based on consumer and customer reviews and even giving the cookware a "test drive" at a local cooking supply store. By far and above, All-Clad is hands down the winner. First, the aluminum core clad with two layers of stainless steel makes the cooking surface even throughout the ENTIRE pan, not just where the burners hit the steel. This means less scorching, even food surface cooking (even on the sides of the food!), and more accurate cooking times per recipe. The clad handle is strong and a real advantage for placing the pan in and out of the hot oven. The lid is light with a large handle big enough to grab with a thick pot holder. And above all, this pan does NOT weigh a ton like other brands, which is a real advantage when you already have pounds and pounds of hot foods or liquids in the pan. Who needs more weight! Yes, this brand is expensive, but worth the investment if you cook everyday as I do. I would also recommend the All-Clad Dutch Oven, which has now replaced my 5-year old HEAVY Le Creuset, for best in show, for its versatility, light-weight construction, and superior cooking of everything from stocks and soups to one-pot casseroles. With just three great All-Clad pieces (I added a saucepan), I can give away my junk cookwear to charity and have room in my pantry to boot.

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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-03-18*