Product Description
8700800206 Features: -Patented 3-ply bonded design produces extraordinary thermal characteristics.-18/10 Stainless steel interior provides the ideal cooking surface that won't react with foods.-Aluminum alloy exterior reduces weight for ease of use.-Sculptured stainless stay-cool handle is secured with sturdy, non-corrosive rivets.-Classic commercial aesthetic.-Made in the USA.-Oven safe up to 500° F.-Handwash only. Construction: -Materials: 3-Ply bonded construction: Brushed aluminum exterior, 18/10 stainless steel interior, pure aluminum inner layer. Dimensions: -Dimensions: 10'' Diameter. Warranty: -Lifetime Warranty.-For cleaning, care, use and warranty information, please click here.
| Price: | $149.95 |
| as of Mon, 18 Mar 2013 04:55:40 GMT ***Remember, deals price on this item for sale just for limited time*** | |
Product Details
- Amazon Sales Rank: #125078 in Kitchen & Housewares
- Size: 10 IN
- Color: Silver
- Brand: All Clad
- Model: 7410
- Number of items: 1
- Dimensions: 4.10" h x 11.00" w x 17.80" l, 3.00 pounds
Features
- Rounded, wok-like, 10-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
Amazon.com
The second generation of All-Clad's Master Chef line (MC2), this cookware combines brushed aluminum with stainless-steel accents for a contemporary look. Like All-Clad's other renowned cookware collections, Master Chef provides serious and professional cooks with all the virtues that make All-Clad's worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between the exterior and an 18/10 stainless-steel interior lies a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is highly polished so it's stick- as well as corrosion-resistant. Handles, rivets, and tight-fitting lids are all gleaming stainless steel.
This rounded, wok-like pan with a narrow, flat bottom illustrates the Master Chef line's stylish yet practical design. It's 10 inches in diameter and 2-1/2 inches deep, perfect for stir-frying pad thai or asparagus in black-bean sauce on the stovetop. 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
Customer Reviews
Most helpful customer reviews
1 of 1 people found the following review helpful.
By Paul S. Remington
I purchased this All-Clad wok as a Christmas gift for my wife who had just moved from China to America. She had been using a carbon steel wok for the previous year. We purchased it new when she arrived and she went through seasoning it and making it her own as a kind of nesting ritual. I thought a smaller, high-end, All-Clad wok would be a nice gift, since she cooks for the two of us and doesn't always need such a large wok for our food.
This wok is an outstanding piece of cookware. It's solid, nicely weighted, and a very high quality of construction. Unfortunately, it caused real problems with my wife's style of cooking.
In China, the wok is typically heated to a very high temperature. Food is tossed in and cooked rapidly, sometimes the top is put on (this wok doesn't come with a top, by the way, so plan to purchase one separately), and food is left to simmer. Due to the high level of heat my wife uses, food chronically sticks to the bottom of the wok even during the process of sir frying and mixing the food around. A thin layer of food sticks to the bottom and builds by the minute. It also becomes very difficult to clean. We don't want to excessively scratch the bottom of the wok, so long-term soaking is required followed by gentle cleaning. This is especially true when using rice in the wok. It frequently sticks like a rock to the bottom of the pan.
So my wife has gone back to her well-seasoned, four+ year old Joyce Chen steel wok, which works perfectly for her. It's kind of ironic that the best wok for her is one of the cheapest--just a well-seasoned carbon steel wok. It doesn't stick and it accommodates the high-heat style of cooking that she's culturally used to.
I don't want to give the impression that I'm faulting All-Clad. I think this is a limitation of using a stainless steel wok as opposed to a seasoned carbon steel wok when cooking at high temperatures. I just want to relay to others who may share the same cooking style as my wife, lest you purchase this wok and end up having the same problem as she did.
So, for now, this wok sits in its box on a shelf awaiting a gift to a new owner. Our current problem is, all of her friends are Chinese and none of these Chinese ladies want a stainless steel wok. So we'll wait until the right person comes along and pass this All-Clad wok to them.
2 of 4 people found the following review helpful.
By GearGeek
This is a super high performance wok. But it's super small for a wok. Good for small dishes for up to two people.
3 of 6 people found the following review helpful.
By E. DiPiazza
Love Stainless All-clad products. Balanced, well-made [ made in USA ] Love cooking with this product.
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