---
product_id: 2705702
title: "All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 8 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver"
brand: "all-clad"
price: "€ 272.36"
currency: EUR
in_stock: true
reviews_count: 8
category: "All Clad"
url: https://www.desertcart.ie/products/2705702-all-clad-copper-core-5-ply-stainless-steel-fry-pan
store_origin: IE
region: Ireland
---

# 5-ply bonded for ultra-fast, even heating 600°F oven & broiler safe warp-free, durable copper core strength All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 8 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

**Brand:** all-clad
**Price:** € 272.36
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate your kitchen game with the pan that professionals swear by!

## Quick Answers

- **What is this?** All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 8 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver by all-clad
- **How much does it cost?** € 272.36 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ie](https://www.desertcart.ie/products/2705702-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

- • **Pro-Level Durability:** Warp-resistant design built to last a lifetime, backed by All-Clad’s Limited Lifetime Warranty.
- • **Precision Heat Mastery:** 5-ply construction with copper core delivers lightning-fast, even heat for flawless cooking every time.
- • **Effortless Food Release:** Highly polished stainless steel surface offers superior stick resistance and easy cleanup.
- • **Ergonomic Cool-Grip Handle:** Riveted, vented stainless steel handle stays cool and comfortable during intense cooking sessions.
- • **Versatile Culinary Powerhouse:** Compatible with all cooktops including induction, plus oven and broiler safe up to 600°F for ultimate kitchen flexibility.

## Overview

The All-Clad Copper Core 8-inch Fry Pan features a 5-ply bonded construction with a thick copper core for rapid, even heating and warp-free durability. Its polished stainless steel surface resists sticking and cleans easily, while the riveted, vented handle ensures a cool, comfortable grip. Compatible with all cooktops including induction, and oven/broiler safe up to 600°F, this pan is a versatile, long-lasting essential for serious home chefs.

## 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. The 8" pan is great for when you need to whip up small, quick bites. For an added touch of elegance, it has a polished surface and a cutout that shows off that lustrous copper. Bonded, Engineered, & Assembled in USA. Backed by All-Clad's Limited Lifetime Warranty

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 | B00005AL1C |
| Additional Features | Induction Stovetop Compatible, Oven Safe |
| Best Sellers Rank | #51,857 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #96 in Woks & Stir-Fry Pans |
| Brand | All-Clad |
| Brand Name | All-Clad |
| Capacity | 8 Inches |
| Color | Stainless-Steel |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 4.4 out of 5 stars 861 Reviews |
| Global Trade Identification Number | 00011644610821 |
| Handle Material | Stainless Steel |
| Has Nonstick Coating | No |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Height | 2.7 inches |
| Item Type Name | Fry Pan |
| Item Weight | 3 Pounds |
| Manufacturer | Groupe SEB |
| Manufacturer Warranty Description | Limited lifetime warranty under normal use and following care instructions |
| Material | Copper |
| Material Type | Copper |
| Maximum Temperature | 600 Degrees Fahrenheit |
| Model Name | All-Clad |
| Product Care Instructions | Hand Wash Only, Oven Safe up to 600°F |
| Recommended Uses For Product | Frying, sautéing, searing on various cooktops |
| Special Feature | Induction Stovetop Compatible, Oven Safe |
| Specific Uses For Product | Frying, sautéing, searing |
| UPC | 011644610821 |

## Product Details

- **Brand:** All-Clad
- **Material:** Copper
- **Special Feature:** Induction Stovetop Compatible, Oven Safe
- **Color:** Stainless-Steel
- **Capacity:** 8 Inches

## Images

![All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 8 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver - Image 1](https://m.media-amazon.com/images/I/61aXMkErfRL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Questions & Answers

**Q: How does this compare to the stainless steel, non-copper core all clad fry pan?**
A: The biggest thing I have noticed is how fast the pan heats up. If I'm cooking something for a long time (40 mins or more), I don't care as much for speed. In fact, the D5 might be better for that. This is the preferred fry pan I use when I want to cook something quickly, like in the mornings before going to workI have a 3-ply, a D5, and a copper core. All fry pans I bought on sale. I really love seeing that "Made in USA" etching on the bottom.

**Q: Is this the best non leaching stainless steel I can find?  i am sensitive, will coper and aluminum leach into the pan?**
A: Yes, you won't find a better stainless pan anywhere on the market.  Only stainless steel comes in contact with the food.  Neither copper or aluminum can leach through the stainless interior

**Q: is it dishwasher safe?**
A: It is dishwasher safe, however we do not recommend you do anything but by hand.

**Q: is this induction compatible?**
A: DO NOT BUY THIS PAN!!! the copper will blister & separate away from the body of the pan / the pan is IMPOSSIBLE to clean / if you use a soft scrub sponge the warranty is VOIDED - lastly this pan is possibly sold on Amazon as genuine however it is most likely a Chinese Copy Cat pand and not the real deal  you have been warned  Happy Holidays ;)

## 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 :)

### ⭐⭐⭐⭐⭐ My favorite fry pan
*by M***H on December 22, 2010*

For more years than I care to admit, I've been cooking with poor quality cookware and didn't realize there was anything better. I was convinced I couldn't cook with anything except a teflon coating. Well, after getting a new electric ceramic top range, I decided to splurge on an All-Clad fry pan and am I ever glad I did!!! I followed the instructions I've read online to let the pan heat up before I put the food in and it works like a dream. I don't know if anyone can believe it, but I'm pretty convinced that this fry pan has made me a much better cook!!! The even heat is amazing, food cooks so much better, and at a lower temperature than I needed before. Clean up is easy and All-Clad gleams as it hangs from my pots and pans rack. A little Bar Keeper's Friend works miracles if there are any splotches from food reacting with the finish while it cooks. I have to admit, first time out of the box in my enthusiasm to heat the pan first, I forgot for a minute and scorched a spot on the inside bottom. I felt sick about it, since All-Clad is rather pricey. However, Bar Keeper's Friend had it looking like new with little effort. Now that I finally understand how to fry with stainless steel, I hardly ever have anything stick. Sure, the price is pretty daunting, but I have to say, if I'd found out about this years ago, I wouldn't have had to replace my cookware every few years. One other thing...there is some heft to this, but I think that's only because of the layers that make this a quality item. I personally love the feel of the weight of the pan. Some people complain about the handle being long, but again, I just love the feel of it and it never seems like it gets hot. (Have to be careful about the handle on the lid getting hot, but I've become accustomed rather quickly to using a potholder without giving it a second thought. Bottom line is that I highly recommend this!!

## Frequently Bought Together

- All-Clad Copper Core 5-Ply Stainless Steel Fry Pan 8 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver
- All-Clad D3 12" Stainless Steel Frying pan W/Lid, 3-Ply Stainless Steel Pan, Induction, Oven Broiler Safe 600F Skillet, Professional Cookware, Silver
- All-Clad Premium Cookware Protectors: Pot and Pan Protectors for Kitchen Organization - Perfect for Cast Iron, Steel, or Glass, (3-Piece), Black/Grey

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*Product available on Desertcart Ireland*
*Store origin: IE*
*Last updated: 2026-02-12*