🍳 Elevate every meal with the pan that pros trust—because your kitchen deserves the best.
The All-Clad D3 12" Stainless Steel Frying Pan features a tri-ply bonded construction for even heat distribution, a polished 18/10 stainless steel surface ideal for searing and deglazing, and is oven and broiler safe up to 600°F. Compatible with all stovetops including induction, it offers professional durability with double-riveted handles and is dishwasher safe. Made in the USA and backed by a limited lifetime warranty, this pan is a staple for serious home chefs.
Color | Silver |
Is the item dishwasher safe? | Yes |
Material Type | Stainless Steel |
Has Nonstick Coating | No |
Product Care Instructions | Dishwasher Safe |
Handle Material | Stainless Steel |
Item Weight | 4.74 Pounds |
Capacity | 4.5 Pounds |
Compatible Devices | Smooth Surface Induction, Gas |
Maximum Temperature | 600 Degrees Fahrenheit |
Is Oven Safe | Yes |
Additional Features | Dishwasher Safe |
C**E
Really fun
I used my skillet for the first time tonight. It went great! I cooked a new york strip steak. It turned out really nice.I had watched a few videos online about cooking with stainless steel. Letting the pan get warm and adding your oil choice. Its really not harder, but just different than other types of pans.I heated up the pan on 4 on my electric stove. That's just a bit higher than what I would use for my ceramic pan. I used to use it on 3. I'm gonna try it totally on 3 next time.After I let it heat for a few minutes, I put a few drops of water on it. It danced around a little like one of the online videos showed.I used some clarified butter that I made. I needed about half a Tablespoon. I let it sit and get hot.I added my steak after I patted it off with a paper towel. It sizzled really nice when I put in the steak.I let it cook for about as long as I used to with the ceramic pan, and then nugged it a little to see if it would move. I didn't get pushy. I used to do the same thing with the ceramic pan.It would release when it was ready.When it released, I flipped it and let it cook the rest of the way until it released again.The pan cleaned up easy. Low heat is the ticket. It just about entirely washed off with a few minutes of water and dish soap soaking. Less than 5 minutes.I did use a little bit of Bar Keepers friend for cookware with a soft sponge.Very happy!
L**
best stainless steel pan
I love this pan! Its the perfect size. Once you learn how to use a stainless its very easy to use. Its such good quality and much better for your health vs coated pans. Its heavy and the perfect depth size. costly but worth the investment IMO.
M**E
Worth it.
I wondered if it could be worth the money. Yes. It is. Beautiful. Cooks wonderfully. Cleans up well. Will last lifetimes. If you enjoy cooking, this is it. You won't miss the money, but you will love using this every day. Follow the directions about heating prior to adding oil.
G**R
Smart design, quality materials, Made in USA
Avid chefs are like any other experienced tool user. We know that better tools are often less expensive in the long run. There's no economy in buying three tools that ruin projects because they never perform as they should. That's true of woodworking tools ( my speciality) and cooking tools (my hobby).After hearing so many top chefs rave about All-Clad and reading many reviews I bought this model to see if it is worth it.It is.The thick flat bottom registers fully to any cooktop, gas or electric. Combine that with the aluminum core surrounded by steel and you get even consistent heating.Other "premium" pans I've used have warped, which leads to uneven heating and a wobbly unstable pan. This well-made pan does not exhibit that tendency. It stays FLAT. My digital temp-gauge shows it heats evenly. Most important: the FOOD shows it heats evenly!I took the time to season this pan with high-temperature oils BEFORE I used it. Although I have seasoned other pans, few of them remained seasoned, especially after searing steaks or scorching hot potato dishes.Another HUGE benefit of a well-seasoned professional pan is the ability to make pan-sauces. This smooth-finished surface deglazes easily and reacts to temperature changes immediately.Pan sauces always look easy in videos. Why couldn't I make them so effortlessly? After I got this pan, I learned. It was not the stove, the ingredients, my timing or technique. It was THE PAN. Now I CAN make professional pan sauces just like Alton Brown, Chef John, Bobby Flay and others.If I had known that years ago, I would have never wasted all my money on cheap pans. I hate to think about all the foods I made that were less than stellar or ruined outright.My contention is that bad tools frustrate the user. A crummy guitar guarantees a student never practices and doesn't learn music. A cheap saw guarantees the nascent woodworker ruins projects and wastes wood.Well... crummy cookware frustrates the budding culinary artist, foils his efforts and wastes food money.Although this price for a pan seems expensive, I reckon it saves money by NOT wasting food and not buying more cheap pans to replace other cheap pans that get ruined in a year.It lowers frustration and produces better results.It is easy to clean and keep seasoned so it remains easy to clean.And I am happy to pay extra for USA made products.It looks and feels as though it should last for decades.Most of the professional chefs I respect use these.America's Test Kitchen rated it #1 top choice for the best all-purpose pan.I am NOT a professional chef, and in a sense, that makes my opinion MORE important to some readers. Why?Because if an rank amateur like ME can get great pro-results with this pan, then other home cooks could too.Highly recommended!The only caveat is, once you experience a professional-quality cooking-tool like this, it is impossible to go back.You may end up buying more!
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