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

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.

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!

I love this pan! Its the perfect size. Once you learn how to use a stainless its very easy to use. Its such good quality and much better for your health vs coated pans. Its heavy and the perfect depth size. costly but worth the investment IMO.

I wondered if it could be worth the money. Yes. It is. Beautiful. Cooks wonderfully. Cleans up well. Will last lifetimes. If you enjoy cooking, this is it. You won't miss the money, but you will love using this every day. Follow the directions about heating prior to adding oil.

This All-Clad skillet is the perfect size for most tasks. It's also extremely well made, oven safe, and cleans up beautifully.Let me preface this review by saying that for a couple of years I worked at a cooking school and all of the pots and pans they used were All-Clads. Those All-Clads went through a lot of use and abuse and held up to everything we threw at them. After that experience I invested in a 10 piece set of the D5 All-Clads for my house, supplementing them with a couple of pieces of regular All-Clad. My home experience has been every bit as good as the one in the test kitchen.This All-Clad skillet is exceptionally well made. The steel used is thick, even, and high quality. The polished exterior is beautiful, while the machined interior is also well done. The long and substantial handle is securely connected to the skillet by two rivets. The matching lid fits nicely to create an excellent seal. Overall, the skillet feels like it will last a lifetime.In use the All-Clad performs well. I have a Viking gas cook top with heavy cast iron grates. The All-Clad heats up quickly and I don't have any issues with hot or cold spots. The sloped sides make it easy to toss food one handed (if you dare!) and allow liquids to evaporate quickly. The all metal construction means you can pop it into an oven too.When I bought my 10 piece set it came with an 8 and 10 inch skillet and I found those sizes limiting for most uses. This 12 inch size is just about perfect for most needs. It allows plenty of room to sear a few pieces of meat and make family sized pasta or rice dishes. I find myself reaching for the 12 inch size more than the smaller skillets.I did not find much of a difference between the D5 All-Clads and the "regular" Tri-Ply series. They both cook and clean up equally good.I clean my All-Clads in my Bosch dishwasher and they come out perfectly clean about 95% of the time. The only thing I need to "clean" by hand is when I sear meats in the pan. For some reason the pans come out of the dishwasher with a "stain" of some sort where the meat was seared. The rest of the pan is usually spotless. To clean that I just use a bit of Bar Keeper's Friend and it comes right off.All in all... an excellent skillet.

I just received a 10" fry pan. While I read all the reviews about the handle being very unergonomic, I thought it would be no big deal. I figured, hey All-clad has made the decision for years to use this design, how bad could it be? Well, its bad, sharp edges and just is a weird way to grip a pan. I was gonna just return it and get a D5 or Viking but I hope, really hope I can find a silicone handle cover for it that works well. I plan on replacing everything with All-clad so this was a bad first experience. I havent even heated it up yet, so I update this. I hope someone in the comments found a nice handle cover so I dont have to buy 5 of them to find one that fits well. 4 stars for now, its pretty.. actually the handle is not pretty, it looks kinda cheap. I paid full price for this first pan. I might buy the rest used.Update: after using this pan 3-4 time a week for the last 6 months, I can say I really hate the handle. it is needlessly uncomfortable especially when washing. I wish I had gone with the 5 ply or some other brand. Other than that, I love the pan. I just had to get used to using the right temperature so the oil didnt burn, cleans easy if you dont burn your oil.