All-Clad D3 3-Ply Stainless Steel Fry Pan 12 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

These are excellent everyday pans. I am already in love with them for how sturdy they are vs how light weight they are. They feel great in your hands. They will last a lifetime. Just read the instructions on the All-Clad site. Turns out they know a thing or two about operating their own product :).Easy to clean up your mistakes. For those with ugly pic of their mistakes there is lots of great information in the instructions. I already made a huge mistake and burned oil onto the pan. Sticky layer that would not come up with soap and water. This is where BarKeeper's Friend comes in handy (for all those newbies complaining about cleaning up their mistakes.)

After reading the reviews and complaints about how food sticks I also considered the positive reviews of which there are plenty. If you notice on TV, all of the good cooks use stainless and if you're not getting good results it's because you don't know how to cook with them. All-Clad is considered the best by chefs and there's a reason for that. Not all stainless steel pans are the same and there are plenty of videos that demonstrate why All-Clad is superior. I educated myself on the construction and watched a few YouTube videos on how to cook with stainless steel and how to care for them. In some pictures it's obvious that some people have been cooking their food at too high of a temperature and not using enough butter or oil because I noticed that the bottom of their pan looked like it started to turn blue - a sign of heat stress. I like how the pan has very good distribution of heat due to its thicker bottom. This helps it maintain a constant temperature and ensures a good searing for meat. I made an omelette with it and was able to get the same exact light amber browning that you get in a good restaurant - and without it sticking to the pan. I gave the pan three stars because it's not quick to clean like Teflon and I have to spend a few minutes cleaning it. And yes, the pan will stain but this is remedied by using a good cleanser. I used Comet with sponge and a little water since the label says it's safe on stainless steel. Just don't leave it on for an extended period. With a little rubbing it cleaned the stains off, including the light scorch marks from the burner. A good rule of thumb is to never use high heat on it or any pan, especially Teflon, and never soak it when it's hot or else it will warp. Yes, the pan is very expensive (made in the USA) but it will last a lifetime with proper care and is a great bargain when you consider the cost of replacing Teflon pans over twenty years or more.

Love these! Stovetop to oven. They can handle 500 degrees. Just know that they will stay a bit charred looking however you could a scrub them. With that said, they become seasoned and I believe it’s safe to cook without scrubbing the char.Excellent purchase!

I love these all clad pans. I bought a set of two. These pans conduct heat so well that my meat comes out perfectly every time. The glass lid is a great feature to be able to see what you’re cooking while keeping meat juicy. The pans are very versatile. Works for meat, veggies & rice, no problem. Non stick. Easy to clean.

Great pans. Superb quality and resistance. You need to be careful if you want to maintain the look, but that is only for aesthetics, other than that they are very resistant and maintain the performance over time.

Great quality as expected. Used for gas stove.

I bought the 7.5 inch skillet. I am so glad I got it. The cooking bottom is bigger then the 8 inch skillet but the top diameter is smaller.I like the 8 inch skillet for cooking an egg, because of its smaller bottom cooking size. Using both, I can cook and egg in the 8 inch skillet and cook a smaller steak in the 7.5 inch skillet.update: Today when I cooked my egg, I used 4 the whole time. It worked great and was faster. Less than a minute after adding the egg, I tried giving a little movement to the egg. And it was fun to see it move around in the pan. I love this pan.I got this 8 inch skillet yesterday and tried it this morning cooking an egg sunny side up. It worked so nice.My stove is electric. I put it on a small burner and tuned it on 4. Let it get hot for several minutes. Tried putting a few drops of water after a few minutes and when it seemd hot enough. I then turned it down to 3 and I added a little bit of butter. Enough to slightly coat around the pan. I let it get hot and put in my egg. I had cracked it into a dish earlier and let it sit out to get a little warmer.It seems like everywhere says to let the food you cook come to as close to room temp as possible.I added the egg and after it turned white it released from the pan as nice as my ceramic skillet ever did. I could swirl it around.The clean up was easy. Let it cool off, put it in the sink with some soap and water and it came really clean. I did use a little Bar Keeprs Friend for Cookware and a plain sponge because I have hard water where I live.I am really happy. Its not hard to learn how to cook with stainless steel, its just different. U tube videos help.