- D3® Stainless Steel 10 inch Frying Pan Covered- 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.

My wife and I instantly loved the performance of this skillet. We got a few tips on YouTube and began with scrambled and fried eggs. We immediately noticed the difference in its squeaking clean non stick performance and how good the eggs came out. Cooks perfectly even and manages heat well. The size is perfect for daily use but we will also order the larger 12inch size to allow for searing larger portions. The weight is well distributed providing a well balanced feel. Lastly, I was really impressed by the forgiveness. There is a learning curve but if anything sticks, you could boil a mix of baking soda and water to get it back to like new.

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!

Bought this one and a 12" one a few years ago, because I didn't want non-stick coating. These frying pans are simply fabulous. Easy to clean, naturally non-stick if used as instructed. I'll never need to buy another one. But if you're looking for a similar experience, I highly recommend All-Clad. Bonus: they're very pretty too.

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.

10" pan. Actually the best pan I ever had

I bought this All-Clad stainless-steel fry pan as a gift for my husband, who absolutely loves to cook—and it’s been a hit in our kitchen. Not only does it perform beautifully with even heat distribution and a solid feel, but it also *looks* like a quality piece. I never thought I’d call a frying pan “beautiful,” but this one truly is. The polished steel and sleek design make it feel like something out of a professional kitchen. It’s definitely on the pricier side, but since it was a gift, I didn’t mind splurging a bit. And honestly, the craftsmanship makes it worth every penny. I’d love to add more All-Clad pieces to our collection someday. If you’re looking for a pan that’s both functional and elegant, this one’s a winner.

Pan provides an even heat on our induction stove top. Very good quality.

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

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.

المنتج مطابق للوصف والمقاييس وبجودة عالية وتغليف جيد

Great pans. Do some research on how to use them properly and they are wonderful. Yes, you can cook non stick in these if you do it correctly. It does take practice.

La marca lo dice todo. Tienes que saber cómo usarlo. Hay qué precalentarlo y usar aceite o mantrquilla clarificada para que no se pegue la comida. Mucho mejor que usar un sartén dañino como los antiadherentes con teflón.