This is my first one of this quality. The last one after years of daily use started sticking in one area when we cooked. Got my money’s worth! All Clad is exceptional quality.
I was always leery about frying in stainless steel, having cooked all my married life in non stick skillets. My son, the cook in his family, told me about the proper way to cook in stainless steel skillets, so I purchased the 12” frying pan. I have several pieces of All Clad, and knew it was an excellent cookware line. I read the guidelines in the little brochure that came with my pan, and also googled instructions. I have had great success so far with my pan, it sears meat beautifully, and is easy to clean.
A great pan made in the USA. Just a note to remember NEVER put cold meat (or anything) into a hot pan. Why? It will stick excessively. Take your food out and let it come to or close to room temperature.
I have wanted one of these for a while. I'm a huge fan of All Clad...my six quart saute pan has made a lot of amazing food in 20+ years and is still going strong. I have used my new pan several times since my darling husband gave it to me for my birthday a few weeks ago. It is worth every penny! The quality is remarkable and every cook needs a sloped sided fry pan!
I have never used a stainless pan before so it has taken a bit of getting used to, but after watching some videos, etc. I feel like I am learning to use this beautiful pan.
Love this pan , cooks evenly , cleans easily , makes cooking more enjoyable , would give it five stars if not for the handle redesign, old style D3 much more comfortable to use , we have the 8" & 10" in old style , we love them all ...
I bought this pan about a month ago and have been experimenting with it on a variety of foods. I've done a couple of braises, chicken breasts and thighs (boneless and bone-in), and veggies including shiitake mushrooms, which tend to stick easily. I've read other reviews about the pan sticking. Yes. It will stick. Any stainless steel will. However, if you deglaze the pan with 1/2 cup or more of liquid (I've used water, chicken broth, heavy cream, and vinegar) almost everything that's stuck (the fond) will come off. I'm also religious about cleaning the pan and make sure to soak it in hot water before I start cleaning. I go through a lot of Barkeepers Friend, but my pan still looks as good as it did on Day 1.