All-Clad D3 3-Ply Stainless Steel Fry Pan 12 Inch Induction Oven Broiler Safe 600F Pots and Pans Cookware

After reading the reviews and complaints about how food sticks I also considered the positive reviews of which there are plenty. If you notice on TV, all of the good cooks use stainless and if you're not getting good results it's because you don't know how to cook with them. All-Clad is considered the best by chefs and there's a reason for that. Not all stainless steel pans are the same and there are plenty of videos that demonstrate why All-Clad is superior. I educated myself on the construction and watched a few YouTube videos on how to cook with stainless steel and how to care for them. In some pictures it's obvious that some people have been cooking their food at too high of a temperature and not using enough butter or oil because I noticed that the bottom of their pan looked like it started to turn blue - a sign of heat stress. I like how the pan has very good distribution of heat due to its thicker bottom. This helps it maintain a constant temperature and ensures a good searing for meat. I made an omelette with it and was able to get the same exact light amber browning that you get in a good restaurant - and without it sticking to the pan. I gave the pan three stars because it's not quick to clean like Teflon and I have to spend a few minutes cleaning it. And yes, the pan will stain but this is remedied by using a good cleanser. I used Comet with sponge and a little water since the label says it's safe on stainless steel. Just don't leave it on for an extended period. With a little rubbing it cleaned the stains off, including the light scorch marks from the burner. A good rule of thumb is to never use high heat on it or any pan, especially Teflon, and never soak it when it's hot or else it will warp. Yes, the pan is very expensive (made in the USA) but it will last a lifetime with proper care and is a great bargain when you consider the cost of replacing Teflon pans over twenty years or more. Read more

These are excellent everyday pans. I am already in love with them for how sturdy they are vs how light weight they are. They feel great in your hands. They will last a lifetime. Just read the instructions on the All-Clad site. Turns out they know a thing or two about operating their own product :). Easy to clean up your mistakes. For those with ugly pic of their mistakes there is lots of great information in the instructions. I already made a huge mistake and burned oil onto the pan. Sticky layer that would not come up with soap and water. This is where BarKeeper's Friend comes in handy (for all those newbies complaining about cleaning up their mistakes.) Read more

Nice set of pans. I am trying to replace the set of nonstick pans I’ve had and this is exactly what I need. Learned the proper way of preheating the pan then add oil and make sure to swirl the oils around the pan, foods ( including eggs and fish) never stick and cook beautifully. I should have done this long time ago. Highly recommend. Read more

Great pans. Superb quality and resistance. You need to be careful if you want to maintain the look, but that is only for aesthetics, other than that they are very resistant and maintain the performance over time. Read more

Best pans I’ve ever had. Even heating and food gets cooked to perfection. The browning and outside crispness cannot be duplicated with nonstick pans. Read more

I bought the 7.5 inch skillet. I am so glad I got it. The cooking bottom is bigger then the 8 inch skillet but the top diameter is smaller. I like the 8 inch skillet for cooking an egg, because of its smaller bottom cooking size. Using both, I can cook and egg in the 8 inch skillet and cook a smaller steak in the 7.5 inch skillet. update: Today when I cooked my egg, I used 4 the whole time. It worked great and was faster. Less than a minute after adding the egg, I tried giving a little movement to the egg. And it was fun to see it move around in the pan. I love this pan. I got this 8 inch skillet yesterday and tried it this morning cooking an egg sunny side up. It worked so nice. My stove is electric. I put it on a small burner and tuned it on 4. Let it get hot for several minutes. Tried putting a few drops of water after a few minutes and when it seemd hot enough. I then turned it down to 3 and I added a little bit of butter. Enough to slightly coat around the pan. I let it get hot and put in my egg. I had cracked it into a dish earlier and let it sit out to get a little warmer. It seems like everywhere says to let the food you cook come to as close to room temp as possible. I added the egg and after it turned white it released from the pan as nice as my ceramic skillet ever did. I could swirl it around. The clean up was easy. Let it cool off, put it in the sink with some soap and water and it came really clean. I did use a little Bar Keeprs Friend for Cookware and a plain sponge because I have hard water where I live. I am really happy. Its not hard to learn how to cook with stainless steel, its just different. U tube videos help. Read more

The best non-stick pan ever ! Not the cheapest but worth the $, I have had my other All Clad pans for 40 years, this is a new addition (for another 40 years!). Cleans easily, cooks beautifully. Read more

Love these! Stovetop to oven. They can handle 500 degrees. Just know that they will stay a bit charred looking however you could a scrub them. With that said, they become seasoned and I believe it’s safe to cook without scrubbing the char. Excellent purchase! Read more