Kitchen Aid Cookware: All-Clad Stainless 12-Inch Chef's Pan Review

I bought this pan four years ago and planed to use it as an everyday wok, mainly to make stir-fry dishes.After years of use, I finally have to admit that it is not a good replacement for a traditional Chinese wok.However, I still like it overall.It has even heat distribution, versatile, sturdy, easy to clean, well-made, and looks nice.
If you are looking for a stir-fry wok, don¡¦t get this pan and choose a traditional carbon steel wok instead.One major disadvantage of this Chef¡¦s Pan is that it cannot reach the high temperature required to make tasty Chinese stir-fry dishes.If you preheat it for 3-5 minutes, add some cooking oil and then food, the pan quickly cools down.You end up boiling the food instead of stir-frying it.The essence of Chinese stir-fry is to cook food at very high temperature in order to seal the juice in the food.Boiling removes the juice along with the flavor from the food.A traditional wok, made of either carbon steel or cast iron, can reach the high temperature required for stir-fry dishes.
A traditional carbon steel wok is very cheap and can last a life time if cared properly.The downside is that it can rust easily if not cared properly.(I prefer the type without the nonstick coating because the Teflon nonstick coating won¡¦t last long under high heat, and it will eventually disintegrate and get into the food.) You MUST season a traditional wok before using it the first time.Seasoning the wok builds a brown-black patina on the interior that makes it non-stick and also prevents rust.After cooking, wash the wok with hot water only (No detergent !), wipe dry with paper towel, and then heat it on stove to remove any moisture on the wok.Do not soak it in sink after cooking or you will regret.I don¡¦t use my carbon steel wok to boil food and never use it to steam, as they may damage the patina.Scouring the wok or washing it with detergent will also damage the patina.So avoid scouring or you will need to re-season it afterwards.
Overall, I like All-Clad¡¦s Stainless Steel line of cookware.I have several other pieces besides this 12¡¨ Chef¡¦s Pan.All of them are great and I won¡¦t trade them for other cookware.But I have a traditional Chinese wok just to make stir-fry dishes.If you are looking for a stir-fry wok, you can get a 14¡¨ carbon steel wok (no Teflon coating) from Target or Asian food store under $20.

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Product Description:
Great kitchens start with top-quality, high-performance All-Clad cookware. The popular stainless steel collection is constructed of a durable, hand-polished 18/10 stainless steel surface and a pure aluminum core. It features extra-long, stay-cool handles and snug-fitting lids. Whether youre an accomplished home cook or just a beginner, let All-Clad cookware be your kitchen companion for years to come. All-Clad cookware carries a limited lifetime warranty.