Cheap All-Clad Master Chef 2 12-Inch Chef's Pan (Kitchen) Price
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$177.99
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This rounded, wok-like pan with a narrow, flat bottom illustrates the Master Chef line's stylish yet practical design. It's 12 inches in diameter and 3 inches deep, perfect for stir-frying pad thai or cooking asparagus in black-bean sauce under the pan's domed lid. Its long, polished 18/10 stainless-steel handle is riveted to the pan for strength, grooved on the top and rounded on the bottom for comfort, and holed in the end for hanging on a hook or peg. Like the pan's helper handle, it stays cool on the stovetop but won't be harmed by an oven's highest heat. Master Chef cookware carries a lifetime warranty against defects and should be hand washed. --Fred Brack
| CATEGORY: | Kitchen |
| MANUFACTURER: | All-Clad |
| FEATURES: | Rounded, wok-like, 12-inch pan with flat bottom pan for stir-frying, Stainless steel interior; handsome brushed aluminum exterior, Pure aluminum core for even heating, Long, comfortable, stay-cool handle riveted for strength; includes helper handle, Lifetime warranty against defects |
| MEDIA: | Kitchen |
| MPN: | 7412 |
| # OF MEDIA: | 1 |
| UPC: | 011644741204 |
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Customer Reviews of All-Clad Master Chef 2 12-Inch Chef's Pan
Might be good but, healthier?!? I really have to question how the other reviewer managed to conclude that food cooked in the Master Chef is healthier than food cooked in a traditional steel wok. Since this pan isn't nonstick, you'll have to use as much oil or even MORE oil than in a carbon steel wok to cook, because carbon steel absorbs oil as it becomes seasoned and over time becomes far less sticky, and thus requires less oil to cook with. <
>I'm not saying that this ultra-luxe pan isn't a great pan, but don't expect it to cook healthier food just because it uses multiple metals or costs several times as much as a cheap traditional wok. It's also questionable as to whether this pan transfers heat better than a traditional carbon steel wok, since the reason the aluminum core is inserted is partially because stainless steel doesn't transfer heat as well as regular carbon steel, so the aluminum is inserted to compensate. It might be true that the aluminum actually enhances it enough so that it can even beat out carbon steel, but I have my doubts.
Good conduction with the right style.
I've been using woks for a while and this is my favorite design wok. Although many asian chefs prefer the semi-circular woks with two side handles, I think this type of wok has it's own positive traits that make it worthwhile to invest in.
Many Americans and Asian Americans are used to using long handles to cook and when it comes to woks, this is no exception. Although using a round wok has its benefits in being able to stir things easier, the flat wok is necessary to keep the wok in balance given the long handles. Also, the long handles make it much easier to use one hand to flip over food than it does with the two smaller handles. To add to that, when frying in a wok, a flat surface gives more area for cook to fry in. Less oil to fry more stuff in.
Also, with All Clad's blend of metals, this wok does a better job than the traditional "machine made steel" woks normally bought by asian chefs. Some may argue about this statement but I think I'm right in this. If not better, at least healthier.
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