D3® Stainless Steel 12 inch Frying Pan With Lid- Made in the USA- The Original Bonded Professional Cookware- Oven Safe & Induction Compatible

The heavy duty scratch resistant construction heats up incredibly fast and distributes heat evenly across the entire surface with absolutely no hot spots. It sears steaks to absolute perfection, and the flared edge makes drip-free pouring effortless when making pan sauces. I love my 12 inch size pan.

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.

After much research and deliberation I finally purchased this skillet - my first pro level stainless steel skillet. I love it! Made chicken Marsala - it was such a pleasure cooking it in this pan. Absolutely even heat across the pan. As recommended, heat the pan first, then add your oil. Had no issue with food sticking. Highly recommend this skillet.

Avid chefs are like any other experienced tool user. We know that better tools are often less expensive in the long run. There's no economy in buying three tools that ruin projects because they never perform as they should. That's true of woodworking tools ( my speciality) and cooking tools (my hobby). After hearing so many top chefs rave about All-Clad and reading many reviews I bought this model to see if it is worth it. It is. The thick flat bottom registers fully to any cooktop, gas or electric. Combine that with the aluminum core surrounded by steel and you get even consistent heating. Other "premium" pans I've used have warped, which leads to uneven heating and a wobbly unstable pan. This well-made pan does not exhibit that tendency. It stays FLAT. My digital temp-gauge shows it heats evenly. Most important: the FOOD shows it heats evenly! I took the time to season this pan with high-temperature oils BEFORE I used it. Although I have seasoned other pans, few of them remained seasoned, especially after searing steaks or scorching hot potato dishes. Another HUGE benefit of a well-seasoned professional pan is the ability to make pan-sauces. This smooth-finished surface deglazes easily and reacts to temperature changes immediately. Pan sauces always look easy in videos. Why couldn't I make them so effortlessly? After I got this pan, I learned. It was not the stove, the ingredients, my timing or technique. It was THE PAN. Now I CAN make professional pan sauces just like Alton Brown, Chef John, Bobby Flay and others. If I had known that years ago, I would have never wasted all my money on cheap pans. I hate to think about all the foods I made that were less than stellar or ruined outright. My contention is that bad tools frustrate the user. A crummy guitar guarantees a student never practices and doesn't learn music. A cheap saw guarantees the nascent woodworker ruins projects and wastes wood. Well... crummy cookware frustrates the budding culinary artist, foils his efforts and wastes food money. Although this price for a pan seems expensive, I reckon it saves money by NOT wasting food and not buying more cheap pans to replace other cheap pans that get ruined in a year. It lowers frustration and produces better results. It is easy to clean and keep seasoned so it remains easy to clean. And I am happy to pay extra for USA made products. It looks and feels as though it should last for decades. Most of the professional chefs I respect use these. America's Test Kitchen rated it #1 top choice for the best all-purpose pan. I am NOT a professional chef, and in a sense, that makes my opinion MORE important to some readers. Why? Because if an rank amateur like ME can get great pro-results with this pan, then other home cooks could too. Highly recommended! The only caveat is, once you experience a professional-quality cooking-tool like this, it is impossible to go back. You may end up buying more!

I bought this pan for use everyday for both breakfast and dinner, based on a recommendation from Cook's Illustrated. Once again, they've steered me right. Heating in this pan is very even, and it's a great weight. I do wish the handle were at a better angle for use by those of us on the short side - the angle makes it a little awkward to pick up the pan, so a curved handle would have been better. I also wish it had a grab handle on the opposite side, since this is a LARGE pan to maneuver. That all said, I'll definitely be buying the 10" version of this pan to add to my arsenal. A note for those who are finding food still sticks with this pan: I had the same problem when I first used it, despite following all the instructions. With some research (and considerable trial and error), I learned that: 1) I need to use a MUCH lower heat with this pan than my old, cheap pans. Now I'm turning the gas to 3-4, where I used to turn it to 6 or 7. Of course, it depends which burner I use, since I've got one of those ranges with different sizes - but better to start lower and add heat than try to go the other way. 2) I preheat it BRIEFLY before adding my oil and/or butter. I find that 30-60 seconds is about right, then butter/oil for another 45 seconds, then I get a perfect, easy-release omelette (without teflon!). 3) If I get oil discolorations on this, it's because the pan was too hot or too big for what I'm cooking. 4) Oil discolorations can be removed with Barkeeper's Friend. If a simply scouring doesn't work, I make a paste of the powder and water, and let it sit for up to an hour. Make sure to use gloves if you use this cleaner, since the acid can cause irritation. Overall, I'm very happy with this pan and can't go back to my old ones, even the professional nonstick types.

This is top quality. You can see American Test Kitchen cook with these pans and consumer reports ranks them high. I have several All Clad but this 12 inch pan is my best all around cooking tool I have and I have non stick, cast iron, carbon steel and aluminum pans from different companies. If I could only have one this is it. Its stainless so very versatile. More versatile than cast iron and easier to take care of. more durable than ceramic coated cast iron, cooks more evenly than cast iron and carbon steel so much so its not even close. If you cook anything with acid or wines in carbon steel or cast iron, it will take your coating/seasoning off that you built up. Stainless steel All Clad with the layers doesn't have that issue and it browns just as well and cooks more even. And with this pan with the right techniques, it can be nearly as nonstick as nonstick pans....not as much so, but don't have to worry about toxins in your food or scratching it while turning the food. Some complain about the comfort of the All Clad handles, dont even get me started. The handles are made to be safe, not be a pair of comfy shoes or a flannel sheets or silk underwear....the handles are designed to grip you hands with hot food and liquids even if your hands are slippery, BY FAR...the most functional handles in the market. 1. Quality construction 2. Superior design and materials 3. Versatile 4. even cooking 5. durable, will pass from generations 4. AMERICAN MADE!!!!

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 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 wish that there were dozens of stars to click. This frying pan might be the absolutely best piece of cookware that I have ever purchased. I admit that I dithered about buying it. It is (for me) expensive. But oh my goodness, it elevates the cooking of everything I’ve used it for. I cooked steaks yesterday. No change in the seasonings or anything else. They were the best steaks I’ve ever cooked and they were done minutes before the usual length of time. I’ve decided to try to buy one piece from the All-Clad D3 stainless steel collection every year. (Again, the price.) I wish I had bought this pan years ago. It’s a keeper and will probably outlast me!

Told myself it wasn't worth the money. It is- needs very little heat and disperses it across the cooking surface magnificently. Needs you to learn how to get the best from stainless cookware (and maybe a spot of toothpaste to restore the gleam!)

Hervorragend Pfanne. Seit der Anschaffung fast täglich in Gebrauch. Hält die Wärme hervorragend, Dank der speziellen Edelstahl-Machart und Dank eines hervorragend sitzenden Deckels. Man muss nur wissen dass Bratgut hier "ansetzt". Das ist normal, da es keine "beschichtete" Pfanne ist. Daher: Für Bratkartoffeln wie auch für Eierspeisen NICHT geeignet, dafür aber für Gemüse- und Reispfannen die man mit etwas Flüssigkeit "ablöscht" und dann mit geschlossenem Deckel fertig gart. Dabei Achtung: Die Garzeit immer gut überwachen! Sehr vieles - speziell Gemüse - ist viel schneller gar als man denkt!

Best stainless pan i have tried so far