- Bonded tri-ply construction
- Aluminum core
- 2 layers of stainless steel surface, for fast and even heat
- 3 quarts
- 11 1/4-inch diameter
- 11-1/4" outside
- 10-1/2" inside
- 9" at the bottom (outside)
- Weight: 4 lb 10 oz with the lid and 3 lb 4 oz without the lid
- Not non-stick the cooking surface is stainless steel
- Oven safe up to 500 degrees but NOT broiler safe
- No vents. It completely seals with the lid on
- Hand Wash
- 18/10 stainless steel
- Compatible with electric, glass, induction, and gas cooktops.
- Made in USA
No oven mitts needed. The main (long) handle does not get too hot. You can grab it and pan-roll the contents easily. The helper handle on the other side, however, can brand you if you're not thinking and grab it bare-handed.
- All-Clad 11 1/4-inches
- All-Clad 2 1/2-inches
- D5 Stailness
- Lid
| EAT LEVEL: |
eatlife.net/recipes/grilled-onions.php
| EAT LEVEL: |
eatlife.net/recipes/marry-me-chicken.php
All-Clad D3 Stainless Steel 12" Fry Pan with Lid
We love stainless-steel skillets in the test kitchen. While cast iron, carbon steel, and even nonstick have been elbowing them out of the limelight, they’re still our top choice for achieving golden, uniform browning and developing fond, the secret weapon of chefs.
Unlike carbon-steel or cast-iron pans, stainless doesn’t react to acidic foods, so you can cook without fear of metallic flavors or damaging the pan’s seasoning—plus, stainless will never wear out like nonstick will. If you want perfect searing, deeply flavorful sauces, and cook-anything, stove-to-oven versatility for a lifetime, you need a stainless-steel skillet.
Our longtime winner is the All-Clad d3 Stainless Steel 12" Fry Pan with Lid ($119.95). This pan has hidden technology: It’s built from layers of different metals that are bonded together
When the whole pan is made this way, it’s called "fully clad." Our favorite has three layers: aluminum sandwiched between stainless steel. That means you get the best of both metals: aluminum’s speedy heat conduction modulated by slower-transmitting, heat-retaining steel.
Winning Traits
- Even, controlled heating and browning
- Wide cooking surface so food isn’t crowded
- Low, flaring sides to encourage evaporation and browning
- Handle that stays cool on stovetop, feels secure, and doesn’t slip
- Balanced weight—not too heavy to lift or hold aloft with nondominant hand
- Oven safe at any temperature
- Sturdy, durable construction that resists warping and denting
- Simple shape without extra handles or features that trap food or grime
- Lid included
In the end, none of the pricier pans surpassed the performance, ease of use, and durability of our former winner, the All-Clad D3 Stainless Steel 12" Fry Pan with Lid.
D3 Stainless Everyday 3-ply Bonded Cookware, Saute Pan with lid, 3 quart
You asked, we listened - D3 Everyday is our exclusive line of cookware with our most requested features in our classic tri-ply construction
- Drip-free pouring rims and lid is interchangeable with our 10.5" fry pan
- Classic tri-ply construction, made with a responsive aluminum core bonded together with 2 layers of durable, stainless steel all the way around for maximum durability and fast, even heat distribution
- Features a wide base for sauteing before adding liquids, and tall sides with lid to reduce evaporation and retain a light consistency - highly versatile with any liquid-related cooking
- Compatible with all cook tops including induction, and oven/broiler-safe up to 600 F
- Bonded, Engineered, & Assembled in USA. Backed by All-Clad's Limited Lifetime Warranty.
- 22.6 x 11.4 x 3.8 inches
- Stainless Steel
- Polished Stainless Steel Exterior
- 3 quart
COOKING:
- Compatible with all stove tops, including induction.
- If using induction, select the burner which is closest in size to the pan’s base diameter.
Browning, Sauteing and Searing
- Start with food at room temperature.
- Dry food before cooking to prevent splattering.
- Preheat pan on low to moderate heat before cooking. Water will dance on pan when ready.
- Add enough oil to cover the pan’s surface.
- Add food to the pan when the oil is hot. You will see a faint vapor when the oil is ready. Food should sizzle when added to the pan.
- Allow the food to cook. On stainless, it will be ready to turn when it no longer sticks to the pan.
- After removing food from pan, use browned food bits for sauce by de-glazing with wine or stock.
Boiling
- This is the only occasion when high heat should beused.
Cooking in the Oven
- Oven and broiler safe up to 600°F. Extended exposure to temperatures over 500°F can cause stainless steel to change color, but will not affect its performance.
Caution:
- With the exception of preheating, empty pans should not be left on a hot burner as it can cause damage.
- Overheating can cause brown or blue stains to appear.
- To avoid small white dots or pits from forming in your pan, bring liquids to a boil or wait until food starts to cook before adding salt. Pitting does not interfere with cooking performance but can diminish the beauty of your pan’s interior.
CLEANING:
Be sure to wash the pan before the first use and to clean thoroughly between uses.
To keep your All-Clad looking brand new, we recommend washing your cookware with a soap and sponge.
- Allow the pan to cool prior to cleaning.
- Rinse off any excess food with warm water.
- Soak in warm, soapy water, then wash with a sponge or soft cloth. Use a nylon scouring pad for more difficult cleaning.
- Rinse with warm water and dry immediately to prevent spotting. Some stains and food remnants may take more care to remove.
- For discoloration, like blue or rainbow coloring, wipe the pan with a sponge or soft cloth and white vinegar.
- For cloudy white hard water spots, remove by boiling a 1:1 white vinegar to water solution.
- For burnt food, sprinkle the surface generously with baking soda, add water and bring to a boil. Use a wooden spoon to loosen the food particles from the surface.
- For tough to clean spots or marks, like burnt fat, protein shadows and charred food, clean with a nonabrasive, non-chlorine cleanser, like All-Clad cookware cleaner, Bar Keeper’s Friend or Bon Ami. Form a paste with the cookware cleanser and a small amount of water. Apply the paste using a soft cloth or sponge, rubbing in a circular motion. Rinse with warm water and dry immediately. Repeat if needed, allowing the paste to soak on the pan before scrubbing.
Caution:
- Do not use oven cleaners, steel wool, steel scouring pads, harsh detergents or detergents containing bleach or peroxide, which can damage the pan.
- Nylon scrubbing pads can be used on stainless steel surfaces only.
- Never place a hot pan under cold water, as it could cause warping
- All-Clad Saute Pan Action Shot
@kellyscleankitchen All stainless steel can be non stick by using the mercury ball test to know when it is ready! #cooking #cooking101 #stainlesssteelpan ♬ original sound - Chef Kelly Scott