---
product_id: 2197698
title: "All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 10 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver"
brand: "all-clad"
price: "€ 515.66"
currency: EUR
in_stock: true
reviews_count: 7
category: "All Clad"
url: https://www.desertcart.fi/products/2197698-all-clad-copper-core-5-ply-stainless-steel-fry-pan
store_origin: FI
region: Finland
---

# 5-ply bonded for ultra-responsive heat 600°F oven & broiler safe 10-inch flat base with flared sides for easy flipping All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 10 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

**Brand:** all-clad
**Price:** € 515.66
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with All-Clad’s Copper Core — where precision meets power!

## Quick Answers

- **What is this?** All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 10 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver by all-clad
- **How much does it cost?** € 515.66 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/2197698-all-clad-copper-core-5-ply-stainless-steel-fry-pan)

## 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 provide a secure, comfortable hold during intense cooking sessions.
- • **Precision Heat Mastery:** Copper core and layered aluminum deliver lightning-fast, even heating—no more hot spots or guesswork.
- • **Durability Meets Elegance:** Handmade in the USA with warp-resistant 5-ply stainless steel and a polished finish that ages beautifully with use.
- • **Effortless Culinary Control:** Flared sides and flat base make tossing, flipping, and drip-free pouring a breeze—cook like a pro every time.
- • **Versatile Kitchen Powerhouse:** Compatible with all cooktops including induction, plus oven and broiler safe up to 600°F—your all-in-one culinary sidekick.

## Overview

The All-Clad Copper Core 10-inch fry pan features a 5-ply bonded construction with a thick copper core for rapid, even heat distribution and warp-free durability. Designed with a flat base and flared sides, it enables effortless flipping and drip-free pouring. Oven and broiler safe up to 600°F, compatible with all cooktops including induction, and finished with a polished stainless steel surface for superior stick resistance and easy maintenance. Handmade in the USA, this pan is built to last a lifetime and elevate everyday cooking.

## 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. At 10" in size, it’ll come in handy when you need to cook a quick breakfast in the morning or delicious dinner for two in the evening. For an added touch of elegance, it has a polished surface with a starburst finish and a cutout that shows off that lustrous copper. To keep your All-Clad looking brand new, we recommend washing your cookware with a soap and sponge instead of the dishwasher. 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 | B00005AL1D |
| Best Sellers Rank | #48,011 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #81 in Woks & Stir-Fry Pans |
| Brand | All-Clad |
| Capacity | 10 Inches |
| Color | Stainless-Steel |
| Compatible Devices | Gas, Smooth Surface Induction |
| Customer Reviews | 4.4 4.4 out of 5 stars (865) |
| Date First Available | March 29, 2001 |
| Global Trade Identification Number | 00011644611026 |
| Handle Material | Stainless Steel |
| Has Nonstick Coating | No |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | Yes |
| Is Oven Safe | Yes |
| Item Weight | 4 pounds |
| Item model number | 11644611026 |
| Manufacturer | Groupe SEB |
| Material | Copper |
| Maximum Temperature | 600 Degrees Fahrenheit |
| Product Care Instructions | Hand Wash Only |
| Product Dimensions | 18.4 x 10.5 x 4.8 inches |
| Shape | Round |
| Special Feature | Induction Stovetop Compatible, Oven Safe |
| UPC | 011644611026 781147826462 |

## Product Details

- **Brand:** All-Clad
- **Capacity:** 10 Inches
- **Color:** Stainless-Steel
- **Material:** Copper
- **Special Feature:** Induction Stovetop Compatible, Oven Safe

## Images

![All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 10 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver - Image 1](https://m.media-amazon.com/images/I/41T7DFblVDL.jpg)
![All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 10 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver - Image 2](https://m.media-amazon.com/images/I/6181YIVEpvL.jpg)
![All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 10 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver - Image 3](https://m.media-amazon.com/images/I/71SZzR3XeZL.jpg)
![All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 10 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver - Image 4](https://m.media-amazon.com/images/I/617t4LqJA6L.jpg)
![All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 10 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver - Image 5](https://m.media-amazon.com/images/I/61wz8sDdKBL.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 :)

### ⭐⭐⭐⭐⭐ Review
*by L***. on February 29, 2024*

Excelente calidad de esta sartén All-Clad Cooper, buena distribución del calor y es ligera. ya he cocinado varias veces en ella y sólo puedo decir que fue una excelente compra. Los huevos, carne, camarones etc., no se pegan sólo hay que esperar a que tenga la temperatura ideal . yo utilizo el método de la prueba de agua que es colocar gotas de agua en la sartén y cuando ya está lista forman bolitas como si fueran mercurio que ruedan en la superficie y esto indica que ya está en la temperatura correcta, ahora puedes empezar a cocinar, es muy sencillo una vez que dominas esta prueba del agua ya nada se pega, pero sí hay que poner un poco de aceite basta con una fina capa de aceite y con eso es suficiente, en carnes con más grasa no es necesario el aceite en 2 minutos la carne se suelta de la sartén. Y para la limpieza es fácil sólo basta con poner una taza de agua con vinagre blanco dejar reposar unos minutos después lavar con una esponja y para manchas más difíciles con Bar Keepers Friend, esponja suave y listo queda cómo nueva!!., también hay que secarla después de lavar. Y es mejor utilizar espátulas de silicón para no rayar la sartén.

## Frequently Bought Together

- All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 10 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 3 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-02-14*