- All-Clad 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.

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!

If I would have written this review within the first week with this pan it might not have been so favorable but after a short learning curve, I am very happy with it. It heats up very quickly on low-medium and has very even heat distribution. Does a great job searing meats. Perfect for dishes like Chicken Francaise, pan seared scallops and salmon and breaded fish fillets. The main complaints I’ve noticed in the reviews are about the upward “hump” in the middle of the pan, (which is a bit annoying), food sticking and trouble with cleaning. The “hump”, which causes oil to pool around the perimeter of the pan, I believe is there to help prevent warping and rounding of the bottom which might be an even bigger problem on electric or conduction cook tops. Maybe the manufacturer can confirm or correct me on this. I’ve learned to work around this (literally😏) and it’s no big deal now. The food cooks evenly over the whole surface. Sticking- I pre-heat the pan on low-medium heat til water beads and spray quickly with Pam before adding oil or butter. This really helps with sticking. Keep in mind that with stainless, you want some food remnants to stick in instances where you want to de-glaze them for a sauce (which this pan does like a champ!) Cleaning - For tough stuck on food, soak the pan in hot soapy water once it’s cooled. After a while soaking, clean off what you can with regular detergent and a scrubbing sponge or brush. If that doesn’t get it all, use Barkeeper’s friend to finish the job. Use only about a tablespoon or two of water in the pan with the BKF so it’s wet but still abrasive.

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.

I waited a long time to purchase my first All-Clad pan. So glad I finally did. It is great pan. I read the reviews over and over before purchasing and I followed the recommendations on how to cook with it. Watched the YouTube videos. I hand wash it and season it with grapeseed oil. This is what I do with my ceramic non-stick pans. The only ones I don't hand wash are the ancient Revere pots and pans I have owned for 40 years but I am rethinking that. I have cooked eggs, bacon, chicken, steak, ham, and vegetables in my new All-Clad pan. Nothing has stuck and it cleans up easily. I like that I can use it on the stove-top and in the oven. I did use extra oil when cooking eggs. I wipe out the leftover oil with a paper towel then let the pan soak in warm water. Any residue comes off with no trouble. Have not needed Bar Keeper's Friend. The top provides a good seal. A minor issue is the top is flat and not domed, so tall, thick pieces of chicken don't fit. I have a universal, domed glass top that takes care of that. The All-Clad D3 3-Ply Stainless Steel Fry Pan has a depth of almost 4.5 inches, so I will add that to my wish list if I find that I really need a deeper pan.

This pan is a very good value for All-Clad simplicity and durability. Unlike many of the reviewers here, I received a product that was not defective in any way that I can find. As long as I can remember that the pan is hot, this is terrific for searing a steak and then putting it into the oven under temperature probe control to bring up to perfect temperature. It is also a very decent saute pan, just deep enough with a nice slope to turn things with a quick tug of the wrist. We have other All Clads, including the 2qt sauce pan, which has been the go-to for starting a gumbo with a medium roux, or starting special pasta sauces. The sauce pan purchased eight years ago was smoother with fewer "rings" in it than the frying pans I've purchased more recently, including this one. The other 8" pan that I have is starting to look smooth and satin polished after couple years of use. Cleaning is easiest if one controls heat well and keeps food moving. Heating the pan prior to adding fat (butter, peanut, coconut, sesame, etc.) is very helpful to keep things non-stick. If something is pretty well adheared, we put some water in the pan and set it back on the stove to warm a little, then just take it off with a non-scratching "scrubby". If it is the aftermath of an enemy attack, as when friends help in the kitchen sometimes, we use a non-scratching, but very stiff plastic scraper tool that looks and works like a chisel but is made of a bakelite type plastic to dislodge anything too stuck. So far, no problems, the pans get smoother and stay clean. The local mall store has some fancier pans that are all nice and mirror-polished, perhaps chromed inside. Over time, they get more scratches and offer no better stick resistance or cleanup. Those nice looking pans don't heat as evenly. Some of the glass lids from other pans fit this well enough. The solid chrome lid is a step down in convenience from glass. Over time, I can do as well with the chrome lid as with glass. I cook two-three times per day nearly every day. In the years we've had the Åll-Clads, various "non stick" magic pans, including the grey ones with the "Twins" on the handle, have all failed in one way or another - we probably ate some of that coating. We also tried the ones that were guaranteed forever by the famous chef that can cook, they lasted a couple of months. If you like to dump eggs and cheese into a cold pan, turn the heat up and walk away to shower, this is not the pan for you (use a microwave and a covered dish with the microwave on reheat!!). If you need to see inside a covered pan to know if your food is braised to perfection, this is not your pan either. This may not be the best induction cooking pan either. Gas and traditional electric cooking work very well with this pan, especially the combination of gas cooking and a good oven. This is not the pan for pan cakes or most common methods of cooking eggs, and definitely not the pan you want if you need to cook eggs without any sort of grease. Need to reduce some liquid afterward? Sear? Make a gravy or quick sauce? Fry fish? Cook a a couple of chops or steaks? Brown some chicken before adding it to the curry? Toss veggies through a garlic shallot infused oil then deglaze and finish? This pan is nice. Good for a meal for two, but not enough to take on Thanksgiving by itself. Some people mention cast iron pans, which definitely have their uses. Most cast iron pans today have very short handles that tend to get hot quickly. A short handle on a long pan is rough to deal with and not ideal for saute or frying that involves moving the pan. I buy these items because they heat quickly and evenly, have handles that stay tight, clean easily more often than not, and improve over time. Simple, solid tools. It stings to pay so much for a simple pan, but over time that pain is forgotten. If this pan, our latest All Clad purchase doesn't warp or have issues like the other reviewers say, I'll come back to add a star. If some oddity appears, I'll be back to let you know about it. Update 2 months light use: No warping, no issues. I did notice the Al-Clad instructions for care that mention avoiding putting the hot pan straight into cold water - maybe that's why some people have problems. So far, all good. Will update in a couple more months.

Using it almost every day! When you get the hang of it, it’s an awesome pan to cook with. Things don’t stick, you can cook on it just about anything. We use olive oil and avocado oil. After it’s heated and ready to be cooked on, I recommend to wait about 30 second after you lower the heat so that the oil doesn’t burn right away. Got two more for family members! Great healthy cooking as it doesn’t have forever chemicals. The weight is great to navigate.

Great item. Heats evenly. Quick cleanup. Looks beautiful.

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

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.

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.