All-Clad D3 10 Inch Stainless Steel Frying pan, 3-Ply Stainless Steel Pan, Induction, Oven Broiler Safe 600F Skillet, Professional Cookware, Silver

I'm tired of having to replace non-stick frying pans every year and don't like the thought of chlorinated fluorocarbons (CFCs) chipping off into my food. So I thought I'd try this. Love it. If I follow instructions, it works better than non stick and is easy to clean. i love it.

This was a Christmas gift for my Don and he absolutely loves it. Some reviewers said food sticks to it but he says he has no problem with that.

La mejor sartén que he comprado es esta la recomiendo

I love this pan! We gave stainless steel a try since we are trying to move away from nonstick pans coated with forever chemicals. I was worried of eggs getting super sticky, but I learnt how to use the pan properly (heat it well until drops of water just slide on the surface before adding the cooking fat) and I can cook fried eggs like a champ with zero stickiness. Scrambled eggs are another story since when scrambling them we remove the layer of fat and then the eggs stick a bit. But even with some egg stuck in there, cleaning the pan is a breeze. Just wait until the pan is not hot and add warm water with soap, let it soak a few minutes. Then scrub with a brush or just a kitchen paper towel and all the egg goes away very easily. We are not going back to nonstick. We love All-Clad!

Useful size and fair price for a good product. What I was surprised is that the box with the frying pan wasn't securely closed, i.e. not even with cello-tape so it could have fallen out during its delivery trip. There wasn't an Amazon packing slip either. Strange.The rim is a bit sharp, would have preferred a smoother finish.For those wondering about the dimensions, the diameter of the bottom is 15.5 cm and the diameter of the top is 20 cm.

This is a really good quality, made in USA, pan. The heat distribution is very good and it retains heat very well. I bought the pan because I wanted to try All-Clad to see if I liked it and I wanted to buy something that didn't come in the 10 piece set because if I did like it I intended to buy that set. I now own the 10 piece set, this pan, and a steamer insert. You do have to learn to get the heat correct and use oil when you cook but when you get it figured out it's a non-issue. I can fry perfect over easy eggs without issue now. Clean up is not an issue either. A good scrub with the sponge is usually enough and if it's not then a little bit of Bar Keepers Friend will make it like new again. My wife and I both like to cook and we cook in our kitchen almost every day. I was tried of buying a new set of non-stick coated pans every couple of years. I'm not worried about that now as I know these will last a couple of decades....probably longer.

Unlike diamonds, stainless is truly forever when taken care of. Diamond might just run off some day...😆 Seriously though, All Clad is HD and built to last. Seasoning the pans are essential and warming the pan up to the correct temperature range before adding cooking oil and food is also absolutely important to minimize sticking. These are Not in the same class as Teflon grade anti stick pans, but then you never have to worry about scratching them either. Clean up with the tough abrasive side of your sponge is not a problem. Stainless steel wool is just fine. In fact if you ever burn in a spot you can't scrub away, you can use sand paper or a sanding devil tool to remove the black. Stainless will restore itself and not rust when allowed to open air dry. If you desire a super bright finish at some point, heat some water to near boiling and use an oxidizing cleaner to get that bright finish back. I use PBW. Powdered Brewers wash. Re season the pan and your good to go. Before cleaning with PBW and after shown.

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.