D3® Stainless Steel 12 inch Frying Pan With Lid- Made in the USA- The Original Bonded Professional Cookware- Oven Safe & Induction Compatible

Update 12/19/25: I love my All-Clad Stainless Steel pan. The 10 inch size is perfect for small or big recipes. Sticking is a non-issue. Heat the pan, add oil, then cook on low to medium high heat (210 - 375 F). If I'm cooking something with sugar and it blackens in the pan, clean-up is easy because you can use steel wool and soap. You can't use steel wool on non-stick pans, and soap and steel wool in cast iron pans will remove seasoning. Sometimes I even forget that I own a cast iron pan. Plus, this thing is built like a tank. Everything is solid and strong. So long as you don't abuse this pan, it will last forever. A true heirloom. The $135 price tag is really a because you don't just get durability; you get quality and joy of use. The pan sits perfectly flat on a glass or induction top, no rocking like you get from cheap non-stick pans. The handle feels strong as it's riveted by two bolts, so you know it won't get loose like a cheap pan with a handle with only one screw. Those little things mess with your mind, but with All-Clad you get inner peace while cooking. I just wish I bought this pan 30 years ago. Original review: Don't wait, just buy it. Stop buying new non-stick pans every 6 months from discount stores. Stop worrying about health hazards. Buy this pan once and you're set for life. Stainless steel pans do not stick if you use them properly. First, heat the pan. Then add oil and use medium heat, around 275-300 degrees F. Yes, All Clad is not cheap. But you do get what you pay for.

Ok. Lets deal with some proverbial elephants first shall we... 1. If you know anything about cooking you should know this is NOT a nonstick Pan. Unless a Pan is coated with something in some way it won’t be a nonstick Pan. Adding fat of some kind is what you would do to make this pan “nonstick”. ;-) 2. If you put an empty pan of any kind on a stove that is too hot it will warp your pan. This is not uncommon but it is also avoidable. Personally I just heat it up on medium heat just long enough that I know whatever I throw in will get a good sizzle. Then if I need to I’ll crank up the heat. 3. If you do your research and read the directions of care you will find it is very easy to care for. 4. Scratches on the bottom of your pan are inevitable. Your cooking. No matter what you buy wear and tear is a definite thing. 5. Unless you use a metallic scrubby you will always have some discoloration inside the pan. Honestly tho. Unless it’s actual food or burnt on pieces that’s seasoning your pan. It can be a good thing. Ok. Now that that’s out of the way here’s my review. I LOVE THIS THING!!! I have been in the process of replacing my kitchen with high quality kitchen tools and this is one of my favorites! It heated and cooked evenly and the fond was Exceptional! (Fond is the beautiful seasoning and meat pieces that are stuck to the pan left behind by a good sear. It’s not burnt and makes wonderful sauces simply add a little broth or fluid and scrape the pieces off.) Additionally I went from stovetop to oven with no problem and no warping. Handle stayed cool on stovetop but just remember to use your potholders after removing it from the oven. The handle stays hot for a while. ;-) (yes I forgot and had a nice burn on my hand. Lol) still. Great addition and plan on replacing my whole kitchen with them!

I had bought a cheap stainless steel pan at Fred meyers for $30 and thought it was a hell if a pan. I’ve had cast iron my entire life (still have and use). This pan showed me how great stainless steel is. I decided I needed a fully clad pan with a lid and my research led me to this pan. Just got it in today and after the first wash I went straight to cooking my meal prep of choice for the week, ground beef and cabbage. The pan blew me away, much better than expected! The clean up was amazingly quick and smooth. Shines like new. I use bar keepers friend after a dawn scrub with a scrub daddy. I am all in on All-Clad and will begin building my new collection. Definitely get this pan if you’re wanting to invest in a high quality amazing pan you’ll have for life. Couldn't be happier. I have a new knock out gift for loved ones. Thanks All-Clad for such a great product.

This is top quality. You can see American Test Kitchen cook with these pans and consumer reports ranks them high. I have several All Clad but this 12 inch pan is my best all around cooking tool I have and I have non stick, cast iron, carbon steel and aluminum pans from different companies. If I could only have one this is it. Its stainless so very versatile. More versatile than cast iron and easier to take care of. more durable than ceramic coated cast iron, cooks more evenly than cast iron and carbon steel so much so its not even close. If you cook anything with acid or wines in carbon steel or cast iron, it will take your coating/seasoning off that you built up. Stainless steel All Clad with the layers doesn't have that issue and it browns just as well and cooks more even. And with this pan with the right techniques, it can be nearly as nonstick as nonstick pans....not as much so, but don't have to worry about toxins in your food or scratching it while turning the food. Some complain about the comfort of the All Clad handles, dont even get me started. The handles are made to be safe, not be a pair of comfy shoes or a flannel sheets or silk underwear....the handles are designed to grip you hands with hot food and liquids even if your hands are slippery, BY FAR...the most functional handles in the market. 1. Quality construction 2. Superior design and materials 3. Versatile 4. even cooking 5. durable, will pass from generations 4. AMERICAN MADE!!!!

Beautiful pan! I live alone and cook in small pans, one meal for one eater at a time ... usually. The ambitious part of me recently thought, while frying eggs in a perfect little one-person pan ... I don't have a pan big enough to cook for two! Deep inside I was longing for a partner, a human with whom I could chat and dine, perhaps even at a table with chairs! The fantasy accelerated in a button press. I purchased this lovely 12-inch pan, three layers of industrial culinary artistry, from All-Clad. Now it sits on my five-star stainless GE Monogram open flame stove, as I wait for just the right innocent but adventurous soul. Am I on the path to happiness? This is a stunning pan with a lid so shiny it's worthy of Snow White's Evil Queen! I think of her when I gaze upon it, viewing her own face asking "who's the fairest one of all!?" The pan is huge! It's still brand new, and I've a couple dozen eggs ready to smash and fry, a bunch of bacon, a swath of butter and perfect doses of salt and pepper ... anticipating a date with reality! What will we talk about!? Ahh, who cares! Let's have a party! Highly recommended! As our favorite Evil Queen would say, "One bite, and all your dreams will come true!"

It's excellent it just cooks and very little sticks for long. I have spent a it coin or two on freaking non-stick cookware. Even if they work going luck at it still working after 6 months. I have and haven't used oils and it doesn't seem to matter. The best was chalaphon or whatever stupid name. The oil infused ceramic worked excellent for several months. I got lazy given you have to hand wash it and it was massive. So I cooked twice in it and it sort of stuck where it had simply wiped away. I cleaned and seasoned it to restore it's non stick. Anyway it's still not as good and I am done with gimmicks. Back to iron and steel! Stainless is expensive, but it seems to be the professional choice and you know it's due to durability. So I bought this and it's been the best so far. And even if it sticks it can take some abrasives. It's amazing how clean it will come out of the dishwasher. The other wannabes you rent these you keep. I only wanted some stuff that would at the very least last 2 years, but the copper turds and such might get med 3-6 months. I don't even go full bore on the burner. With breakfast it's usually gently ramped up not to burn and splatter grease. Even other stuff I don't go wide open throttle. After all if the element is glowing than it's just dumping energy and not going into the cooking. Basically spinning your wheels getting no where also I just don't like destroying stuff, because I don't enjoy buying it over and over. Update: I have done several things not ideal to this pan and it's come through rather well. I dish wash it often and don't preheat. Though durability and such is why I decided to give up on any of the non-stick gimmicks. Once things start sticking it's downhill and you can't scrub it off without more damage. Steel no problem as long as there's a think enough cladding of stainless and your aren't using a die grinder then you can buff it out or off I will say the lid is sort of annoying. It gets hot and mind you I don't go wide open. Also I cook breasts and there's not really room in it with a flat lid. Wish they made the sides a bit taller or something. Still no babying it heavy use, dishwashing, and abrasives and it's largely unharmed except the coat on the bottom I'm too lazy to buff out right now. Like I said these you keep non-stick you rent.

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!

This is by far the best pan I’ve ever owned. This pan is non stick as long as you preheat the pan and still looks new even after using it multiple times a day every day for over a year. I would absolutely buy this pan again and recommend it to anyone looking for good cookware.

Was held up in customs, but well worth the wait. Have already used for steaks chops and delicious gravies. Excellent buy

I was very reluctant to switch from a non-stick pan to this one, but now I have no regrets. Using a very hot pan with just a little oil did the trick. I use it almost every day.

I did a lot of research before ordering this and the D3 is a far better value than the D5. Overall, this outperforms it and also does in the pricing category too! Clean up is simple using "Bar Keepers Friend". You can make this pan pretty much non-stick by following this easy technique: 1) put pan on Med/High heat for a minute or two 2) flick a few drops of water into the pan, if it rolls around like mercury droplets, it is hot enough. 3) remove from heat for 30 seconds or so 4) put high heat oil (Canola or Avocado) onto thickly folded paper towel and rub all over pan surface (if smoke starts, let cool a little longer) 5) once coated, turn down heat to Med and put pan back and add 1-2tbsp more of same oil. You should now be able to cook and food will not stick. Clean up is a breeze! I love this Alclad pan!!

Great pan to cook and fry and food tastes better when cooked in this pan. You need to learn to use it. Get the drop of water to slide then put the heat down, then add oil and then cook. Any other order will make a mess for which you will need elbow grease and bar keepers friend and scotch brite to get the stains off. I did not put the heat dow and the walls were full of black burned grease spots and it cost me 20 mins of cleaning. The good thin is it can be cleaned. It is a great investment and there are many youtube videos that will teach you how to use it and clean it.

Wirklich eine hervorragende Edelstahlpfanne. Klasse verarbeitet, super Hitzeverteilung, einfach gut. Jeden Cent wert. Habe die größere Version jetzt schon seit ca. 5 Jahren. Ist mehrmals die Woche im Einsatz und sieht fast aus wie neu.