All-Clad D3 12" Stainless Steel Frying pan W/Lid, 3-Ply Stainless Steel Pan, Induction, Oven Broiler Safe 600F Skillet, Professional Cookware, Silver

I bought this All-Clad stainless-steel fry pan as a gift for my husband, who absolutely loves to cook—and it’s been a hit in our kitchen. Not only does it perform beautifully with even heat distribution and a solid feel, but it also *looks* like a quality piece. I never thought I’d call a frying pan “beautiful,” but this one truly is. The polished steel and sleek design make it feel like something out of a professional kitchen.It’s definitely on the pricier side, but since it was a gift, I didn’t mind splurging a bit. And honestly, the craftsmanship makes it worth every penny. I’d love to add more All-Clad pieces to our collection someday. If you’re looking for a pan that’s both functional and elegant, this one’s a winner.

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!

Great pan! No, you should not put it on high heat, as with most pans. When food does stick to it, a little soap and soak and maybe some bartenders friend and it's like new! There is nothing to peel off this pan like many non-stick pans. Treat it well and will last a very long time!

Awesome work horse of a pan!!! Seared some salmon and sautéed some broccoli with it with no sticking on the broccoli and minimum on the fish. I am a carbon steel/ cast iron man, but this will work quite well for my pan sauces. Extremely temperature responsive. A true professionals pan. I am quite pleased.

Awesome frying pan. Cooked the best crispy bacon for the first time. D3 is a good choice for lighter weight stainless if you have arthritis/weaker arms.

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 pan is heavy duty and sturdy. It heats evenly and is easy to cook on, and it cleans up very easily. It is made up of several layers so there’s no coating on the surface to flake off over time.

Its allclad quality for sure! Evenly distributes heat and never disappoints. You do need to learn stainless cooking though before getting great results.