- D3® Stainless Steel 10 and 12 inch Frying Pans Set - Made in the USA- The Original Bonded Professional Cookware- Oven Safe & Induction Compatible

These pans are the real deal. They heat evenly, hold temperature well, and give you that restaurant-quality sear you just don’t get with cheap cookware. Handles stay relatively cool and the pans are surprisingly easy to clean once you learn how to cook with stainless (preheat, oil, then food). The build quality feels premium and like they’ll basically last forever. Not the cheapest option, but worth it if you cook often and want something reliable.

These are nice cookware products. Stainless steel works well and cooks your food well without the hazards of Teflon. It is not as stick free as Teflon, but healthwize it is better. Don't overheat it, use only the minimum amount of heat needed. Clean it up well after using. Do not place under the water when hot since that can have bad affects on the properties of the cookware. Wait till it cools off to run water over it. Buy it and enjoy it!

Absolutely gorgeous!!! And it's All Clad!! Love these pans...some learning curve going from nonstick to stainless but once you get the hang of preheating you have got it!!! No PFAs here!!!

These pans are beautiful looking! I don't know how good they are as far as cooking. I bought separate lids for these pans but they do not fit. So I'm returning these so that I can purchase the ones that come with the lid. The pans themselves were perfect but I want the lids that fit these pans perfectly.

We are pretty hard on our pots and pans, but this set is really heavy duty and is holding up really well. Great for cooking also.

We are so glad we bought these pans. We kept going through cheaper nonstick pans, and we probably wasted more money on replacing cheap pans than what we spent with these two. I always assumed anything but a nonstick pan would be an absolute headache to clean, but these are every bit as easy to clean as a new nonstick pan, and they are much easier to clean than a nonstick pan whose coating has worn. The key is to season the pan when you first get it, and then each time you use it, let it warm before using spray, butter, or oil. As pleased as we are with the ease of cleaning the pans, the way they cook is so much better than a cheap pan. These heat evenly, and hold their heat like a cast iron skillet. You can cook as quickly with the stove heat set lower, and because the heat evenly, the food cooks more predictably, giving you a much better quality meal. I do wish we’d bought the kids, but because these are standard size, the kids from our old pans work fine. Will definitely upgrade to the All Clad kids at some point, but until then we will continue cooking with these two knowing hey are the last pans we will ever need to buy! Highly highly recommend these.

Superior quality. Must use oil to minimize sticking

All the fads with different kinds of non-stick cookware end in the same way, the non-stick wearing off and eventually causing food to stick all the time. There is a learning curve to cooking with stainless steel, but once you figure it out you will never go back. And it's so simple. It should be no surprise that professional cooks all have a few good high-quality stainless pans. And All-Clad leads the pack. I was always skeptical since I could never get my food to not stick, but just follow these simple instructions. 1. DO NOT put oil in the pan yet. 2 Turn up the heat and let the pan warm up. Use a high setting. Not the highest, but on the high side of medium high. 3. After a couple minutes toss a little water on the pan. If you see a bunch of water balls floating around on the surface, you are ready to cook. Pour out the water balls. 4. Pour some grapeseed oil into the pan and then turn down the heat to medium high. Not a lot, just enough. You'll notice that the oil basically floats around the pan. This is how you know that the food will float too. 5. Softly place your food in the pan. This part is important, do not place wet and/or COLD food in the pan. If it's chicken make sure it's patted dry. Water will pop like crazy all over the counter (and YOU) if you put water in the pan. Obviously you're going to be cooking food that is not completely dry. Just keep in mind that the wetter it is the cooler you're going to need to turn down the heat. You can do your own research on the science of why you should not put the oil into the pan until it heats up, but I'll leave that up to you. But that is the most important thing to remember with stainless steel, like All-Clad.

After reading many reviews online, I decided to go with All-Clad, and I can see why people say this is one of the best cookware brands. I’ve been using the pans for a week and already love them. The stainless steel feels solid and reliable - no flashy coatings, no mystery chemicals, just straightforward quality. I wanted something that would last a lifetime, and hopefully, these pans will serve me well for as long as I’m around. Compared to all those “nonstick” coatings that claim to be safe but still rely on questionable chemicals, stainless steel feels like the better choice. The only downside: they are expensive.

Son dos sartenes sin tapa de excelente calidad. Si los usas correctamente son perfectos, hay mucha información en Internet de qué hacer para evitar que se peguen y la temperatura es muy importante. Yo cocino de todo y no se pegan para nada.

Received the pans that I ordered faster than expected, and needed to contact the seller with some questions. The seller responded instantly and answered all of the questions that I had. Great product, and the seller is responsive, and extremely helpful. 予想より早くフライパンが届きました。質問があったため販売者に連絡しましたが、すぐに返信があり、迅速に対応していただきました。フライパンは素晴らしい商品で、販売者も対応が早く、親切でした。

Looks like it will last forever. It is seamless and doesn't have a welded on steel plate like those found on WMF cookware. Heats evenly.

Bought the warehouse deal for around half the price. Looks almost brand new except for the previous owner didn't know how to make food not stick to the pan and returned. Honestly the best skillets I've ever owned. I owned the Kirkland brand skillets but they warped I had to buy new ones. While the kirkland are ok they are heavier and thinner than the all-clad. The kirkland ones must be padding the pans with thick stainless steel layers. Pan-seared steaks and frying dumplings and other things on these all clad skillets and they all turned out great golden brown.