All-Clad D3 3-Ply Stainless Steel Sauté Pan with Lid & Handle 3 Quart, Induction, Oven Broiler Safe 600F, Multi-Cooktop, Deep Frying Pan, Everyday Pan, Skillet, Pots and Pans, Cookware, Kitchen Silver

I've written (very positive) reviews on the All-Clad sets in general previously, but I wanted to write a review directly FOR the 3Qt Saute Pan because of how much I like it. If there is a ‘workhorse’ of the various All-Clad cookware products I own (out of about 15 different pots/pans), it is their 3Qt Saute pan, by far. I use this probably 2-3 times for every time I use any other pot or pan. The versatility here is great. It's good size, it yields an exceptional surface area for dry heat, but it has great depth for moist heat, it is still small enough to easily go in a dishwasher or fridge, and it's still manageable in weight. Like other All-Clad lid designs, it does a good job in keeping steam inside the pan if you do not want it to evaporate (critical for if you are doing sometime like a multi-hour braise. [A few years ago, All-Clad tweaked lid design and it has improved upon the already excellent lid design on my older model.]) In terms of capacity, this is generally a great size for cooking for 1-4 people. If cooking for more than 4, the 4 Qt Saute pan gives some advantages (which I also own, but use only a fraction of how often I use this 3.) Just overall, this is my go-to and is my favorite kitchen tool. ==USES== I use a saute pan for conventional and not-so-conventional usage. It is my primary fry pan...the lid keeps grease splash less than that of an open top fry pan, and the sides and lid allow the usage of radiating heat which unlike a normal fry pan, can be used to cook meats that you want to get a higher internal temp without burning the outside. It is my go-to for any kind of sauce, chili, braised meat, stew, most soups that are not in large quantity, my primary sear pan for steaks, chicken, and pork, and an oven pan for 2-stage cooking (ex: I do a ribeye by heating this pan in the oven at 500 or more degrees, sear it on high heat on the stove, and then return it to the oven in this pan. [Note that not many pans are built for a 500+ degree broil, which is a plus to this.) I also use it for stir-frys, mixed dishes, certain pasta dishes, and for fish. Heck, I use it for darned near anything! ==ADVANTAGES== I will admit that I am biased towards clad cookware. I think they give the best performance, best durability, and best practicality overall (usually at the expensive of higher initial price). Like other All-Clad products, the usage of clad gives you numerous advantages... --excellent heat transfer thanks to the aluminum core…even if your stove has hot or cold spots, All-Clads will account for this and still produce a surface with an even and constant temp. Other than cast iron, nothing does this as well. I find this makes a HUGE difference in how well the food turns out. --excellent usage of radiating heat (great for steak if you prefer to sear on high heat and then slowly bake until medium-rare – the Saute’s ability to radiate produces juicy chicken breast even without brining) --lack of reactivity thanks to the steel (you can use any food, acidic or basic, without worry or a need to season) --durability thanks to the steel (I’ve dropped these more than I want to admit) --the ability to throw these in a dishwasher, or clean them with an abrasive or acidic compound --lighter weight than cast iron while still giving excellent quality heat transfer --no coatings to progressively flake or fail --no health concerns over the materials regardless of how hot the heat is used (non-stick + super high-heat = bade idea) --the ability to function like a boss whether it is on an electric, gas, induction stove, an oven, a commercial broiler, or over an open pit flame --you can use stainless utensils and copper cleaning pads on this without worry --a service life that will outlast 99.9% of the people on the planet ==IT MIGHT SAVE YOU MONEY== Yes, the initial price is high, but I call it an investment from a financial and a health perspective. If you like your cooking tools, you will cook more, most likely, and I think clad cookware makes better food, further encouraging you to cook more. Given eating out for a family of 4 can easily exceed $100 for a single meal, having tools that allows you to eat more of food you, yourself, prepare can save you money and simultaneously improve health. I usually cook the week’s worth of lunches in this sauté pan on Sunday, freeze them, eat them during the week, and save about $50 a week over eating out just during work hours alone! ==EXPENSIVE OR NOT, I ABUSE MY ALL-CLADs== My friends often cringe when they see how hard I am on my All-Clad Stainless line. But while expensive and pretty, All-Clad products are designed to be used hard and are made to withstand usage that would wreck many others. If I am spending big bucks on a high-end product, I want my money’s worth and so I am not going to baby them if being a little harder on them saves time. I use my 3Qt Saute pan about 2-3 times A DAY and I am very hard on this pan, even more-so than other All-Clads I have. Most of the utensils I use are steel, which you cannot use on most cookware. I clean it with an acidic cleaner using a copper or steel scrubber before putting it in a dishwasher, and I constantly use it for high-heat cooking, including over open flame where temp is far beyond 500 degrees. I’ve probably dropped it 5 or so times over the years, but you can’t tell. If I polish it with a little polishing compound like Bar Keeper's Friend, it looks brand new in 5 minutes and you would never guess it has been used the better part of 5,000+ individual times! While certainly not a cheap item, $200 in perspective becomes a pretty nominal figure once you surpass a few decades of daily usage! ==RESTORING THE FINISH AND FOOD STICKING TO THE PAN== Two issues I hear from new All-Clad owners are often: 1) the cookware quickly loses its pretty finish, and 2) food sticks to the surface. While I am by no means the authority here, my solutions are: 1) clean with Bar Keeper's Friend or an even more aggressive abrasive polishing compound. It is safe to use as much as you want on the pan, and it will restore the look to new. 2) PRE-HEAT--you WANT that "sizzle" the moment food makes contact with the surface. In addition to giving food dynamic flavor (sear=different flavor), it creates a natural non-stick barrier. Using medium or medium-low heat can also help, but this initial contact sear makes a huge difference. So, my bottom line is, if you are only going to buy one All-Clad or you already have All-Clad and you do not have the 3Qt Saute pan, this is a must-have in my opinion because it can perform various functions. Buy this once and never buy another Saute pan again, because this will never wear out (plus it had a lifetime guarantee).

All Clad is the gold standard in cookware IMO. This is the kind of thing you leave to your kids. It heats evenly, retains heat & washes up beautifully. The lid fits perfectly and the handle is comfortable & stays cool. This is a kitchen workhorse.

Update 2/24/19 I increased my rating from 4 to 5 stars because I absolutely love this pan. I hated the handle at first, but after using it for a few months I’ve become to really like the handle so I had to give it 5 stars. I feel like I actually have better control over the pan with this handle. It’s just so different from other pans it took some time to get used to it, but now I think All Clad really knows what they’re doing with that. Overall I just love this pan. I use it almost daily. There are certain things I don’t cook in it, like eggs, because certain foods just stick to stainless steel. But for most things I prefer stainless. I have several other brands of stainless steel pans and this is my hands down favorite. It was my first All Clad, but won’t be my last. In fact I just ordered a new set of All Clad nonstick skillets to replace my old set. I expect I’ll like them too. As for cleaning stainless pans, if used properly it’s really easy. One tip: buy some Bar Keepers Friend. It’s been around for years and it works wonders on stainless steel. Update 12/24/18: After using this pan a few times I had to upgrade the rating from 3 to 4 stars. If it had a better handle I’d give it 5. this is a fantastic sauté pan (3-quart). I’ve been using stainless steel pans for years, and this is a truly well made pan. If it had a better handle design I’d give it 5 stars. I truly love using this pan. I expect it will last a lifetime and will probably be my go to for most things. If you’re having issues with cleaning it, or black bottoms as shown in some picture, you’re just not using it properly. Stainless steel is different and once you learn how to use it properly it won’t be a problem. I personally will still use non-stick cookware for eggs, but I prefer SS for everything else. I’m really happy to have this pan. My old cast iron skillet is great too, but this AC pan is so much easier to care for in my opinion. Original review (I still stand by these comments about the handle, but I will probably buy All-Clad in the future because it is a great psn. Dear All-Clad, Please design a better handle!): This pan is THE most uncomfortable pan I’ve ever held i’m my hands. It’s my first and LAST All Clad purchase until they improve this handle design. It’s like one of the owner’s preschool aged children drew a picture (you know the really bad child drawings that parents think are so cute they stick them all over their fridge) of a pan, and they decided to actually put the handle from the drawing in the design. Hey All Clad, Nobody rose thinks your child’s design is cute and nobody wants to pay top dollar for it. Hire an engineer to design a proper handle and I might buy more of your products. I can get another brand with a fantastic handle for $30! Why on earth would you design a great pan and put a terrible handle on it. Are you insane?

I started seriously cooking for myself about a year and a half ago. Up until Christmas all of the pans that I had at my disposal were cheap or hand-me-down non stick pans. I found myself constantly trying to pan fry steaks, chicken breasts, and other chops in pans just not suited for that purpose. I received this saute pan for Christmas and it made both my life in the kitchen and the food I cooked significantly better. I am now able to sear and saute food correctly. I get to create and use the beautiful fond food leaves at the bottom of the skillet to make delicious sauces. For my style of cooking, this pan is the workhorse of my kitchen. It heats up quickly and evenly and its large enough to take care of a number of different cooking tasks. It does everything I could ask of it sans things that actually require some sort of nonstick coating. The main handle could take some getting used to but now I strangely enjoy it. The lid fits tightly and the secondary handle holds the weight of the pan well. My only possible complaint is the fact that if you want to get it "right out of the box" polish and clean, you have to use a product such as Bar Keepers Friend. However, to me that is a small price to pay for such a great pan. If you're scared or intimidated by using stainless steal pans don't be! There are plenty of resources available to make sure you're successful. The high price derived from an American made product from a top of the line cookware company. I would 100% recommend and buy this product again.

With the diameter of a sauté pan, and enough height to prevent slopping over when stirring, this is an extremely powerful kitchen tool. We use it for chili, Bacalao a la Vizcaina, curries, greens, potatoes... It fits perfectly on our large burners, front or back, with the rim, even with the lid on, slipping under the control panel of our GE stove. Doesn't feel quite as heavy as the D5 6-qt Essential pan (a shallower, wider saute pan--like a shallow wok) we use for smothered recipes, but it distributes heat quickly and evenly. Six quarts is a good volume for our family of four. We can make a bit over a gallon of chili, while leaving plenty of "slosh" room for stirring. Only negative is difficulty cleaning a tiny area between the handle and the rim. If crud does get in there, I just use a pipe cleaner or tiny brush, but usually I can just use the crease of a paper towel. This is a welcome compromise, though, as the highest possible placement of the handle keeps it well above the hot burners! Ok, maybe there is another con, and that's the high price. In terms of durability, I can't say that I see any meaningful difference between All-Clad and higher-end Cuisinart, but so many of the Cuisinart pots this size use glass lids, which we see as a deal-breaker. Furthermore, this pot's design and size is very hard to find, though I think it is going to be a "most-used" pot for anybody who buys it.

I made some baked beans using this saute pan. I had already cooked a one pound bag of beans. I used this to cook bacon then added onion and finally some garlic. The bacon caramelized on the bottom but once I added the beans and a couple of cups of water all that nice caramelized stuff came right of into the beans. Yummy. The 4 quart size for this is perfect. This pan cleaned up really nice afterwards with just a touch of Bar Keepers Friend for Cookware. Awesome saute pan!

I waited almost a year before buying this saute pan since I already had a decent Tfal saute pan and had a hard time justifying the expense for something I only use maybe once a month. I'm glad I got this pan and probably won't need to buy another for the rest of my life. This pan is solid, well-made, and looks to last a lifetime. They'll find this in the ashes after a meteor ends life on Earth. Unfortunately nothing is perfect, and this set has its problems. The lid is functionally junk. It's beautiful and solidly made, but because there are no holes to let steam escape, boilovers occur around the entire rim of the pan, making a mess. I'm thinking of drilling a hole into the lid to use as a vent hole. It's basically the same lid they sell for $50 and it's not tri-ply or clad like the rest of the pan, so marring it with a hole wouldn't feel too bad. Also note that this lid does not fit on the All-Clad 12" stainless fry pan. The saute pan gets 5 stars, but the set only 4 because of the poorly designed lid.

Superior quality. I wanted to get rid of my nonstick pans because the coating was starting to wear through after 20 years of use. In switching to all stainless pans, I found this All-Clad D3 series. I now have 3 pans and I love them all. They are very sturdy, and the handles don't get hot like a cheap stainless pan I purchased before. The handle is very long. They do require extra work to clean, but I've found that deglazing the pan (get it hot and pour some water in right after using) helps unstick any debris or oils. To remove stains and restore the inside to brand new, I use a product called Bar Keeper's Friend. It's very similar to any powdered scrub cleanser. It works best with a sponge, not the scouring side, but the soft sponge side. Weird, I know, but it works great. These pans can be restored to looking new. Heat distribution is good. I use mine with a gas range.