All-Clad 41106 Stainless Steel Tri-Ply Bonded Dishwasher Safe Fry Pan with Lid/Cookware, 10-Inch, Silver

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.

I bought the 10 inch first and was so impressed I bought the 12 inch as well. They heat evenly. Food has not stuck in the pot, just make sure the pot is hot before putting in anything. It's easy to get food stuff out of these pots because of their internal design. They are also easy to clean. One operative in the house missed not having two handles on the 12 " pot, but I have not missed that facility at all.

Heats food really quickly and cleans well

My mother tells me this pan, that was £100 or so, was well worth the price. It's everything that should be in a frying pan. Expertly crafted. Second to none. We bought this pan after watching a review on many pans on YouTube - this pan cam out on top. If you are serious about your dishes, then this versatile, professional chefs pan is certainly worth it. You will NOT regret buying it.

The pan is a good size, it does stick a little but is easily cleaned. The handle is set at too high an angle and is too thin to use with safety. But we will still use it with caution.

Amazing

I bought this as I don’t want to ever have another Teflon pan again. I was sceptical about the properties of a stainless steel pan, thinking it didn’t have the non stick properties of Teflon or the linear heat of my cast iron pan. However, this pan is amazing. My grandchildren will be using this thing! It cooks steak like a dream (never expected that). It’s easy to clean and once you understand it, it doesn’t stick. Beautifully made. Now I only wish I had two!

Heats up really well. Food tastes great with this pan. Sturdy and will surely last long.

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.

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

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 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!!