- 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.

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 had bought a cheap stainless steel pan at Fred meyers for $30 and thought it was a hell if a pan. I’ve had cast iron my entire life (still have and use). This pan showed me how great stainless steel is. I decided I needed a fully clad pan with a lid and my research led me to this pan. Just got it in today and after the first wash I went straight to cooking my meal prep of choice for the week, ground beef and cabbage. The pan blew me away, much better than expected! The clean up was amazingly quick and smooth. Shines like new. I use bar keepers friend after a dawn scrub with a scrub daddy. I am all in on All-Clad and will begin building my new collection. Definitely get this pan if you’re wanting to invest in a high quality amazing pan you’ll have for life. Couldn't be happier. I have a new knock out gift for loved ones. Thanks All-Clad for such a great product.

Beautiful pan! I live alone and cook in small pans, one meal for one eater at a time ... usually. The ambitious part of me recently thought, while frying eggs in a perfect little one-person pan ... I don't have a pan big enough to cook for two! Deep inside I was longing for a partner, a human with whom I could chat and dine, perhaps even at a table with chairs! The fantasy accelerated in a button press. I purchased this lovely 12-inch pan, three layers of industrial culinary artistry, from All-Clad. Now it sits on my five-star stainless GE Monogram open flame stove, as I wait for just the right innocent but adventurous soul. Am I on the path to happiness? This is a stunning pan with a lid so shiny it's worthy of Snow White's Evil Queen! I think of her when I gaze upon it, viewing her own face asking "who's the fairest one of all!?" The pan is huge! It's still brand new, and I've a couple dozen eggs ready to smash and fry, a bunch of bacon, a swath of butter and perfect doses of salt and pepper ... anticipating a date with reality! What will we talk about!? Ahh, who cares! Let's have a party! Highly recommended! As our favorite Evil Queen would say, "One bite, and all your dreams will come true!"

I've been using high quality Carbon Steel pans for a long time, which are absolutely fantastic. This was my very first Stainless Steel pan and I love it, BUT I was way too excited when I got this and forgot to clean it thoroughly out of the box before use, hence the dark yellowish spots. Still, I quickly realized the mistake I made and cleaned the surface thoroughly and used it several more times and it cooks like a champion.

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.

This is a great pan.i can use it in the oven also. It is easy to clean and is just the right size for preparing a dish for five.It's a good weight,not heavy like cast iron but medium in weight .

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!