🍳 All-Clad D3 Fry Lid: 10-Inch Dishwasher Safe Stainless Steel Cookware – Silver Pan Review

This is a very nice pan and will look good on the shelf. I use a little bartender friend to make it sparkle when I burn spots on it. Not non-stick and requires oil, I use a fried egg and oil as a gauge. Sometimes I can get the perfect overlap that slides and twists easily without the need for a spatula. In other cases not so much and I can't figure out what the secret is. However, for all other culinary purposes it works well and is easy to clean.

not sure if this pan needs more hype. They visit BIFL topics, watch features, etc. and everything that is dressed has the highest rating among brands. But I wanted to say that I'm bad at cooking, I watched a few YouTube videos on the water/mercury drop test (where you heat the pan dry and wait for the water to ball up to add the oil and good), and when i tried it with my eggs, it worked! Zero sticking! It was kind of crazy and really cool you see. I will update when it's past its…

I probably use SS pans the least because I either cook a lot and use a 12″ or make an omelette and use an 8″. However, it heats up faster than my 8" because I can use a larger burner and still use it a lot. Don't listen to reviews from people who have never used an adult skillet and don't want to learn the technique. Skillet Sauces are the bomb they get your pan clean. Always preheat and always add oil and there will never be a problem. I have calculated the exact minimum preheat time on my…

This pan is a three-layer sandwich: an aluminum base with two thin layers of stainless steel joined at the top and bottom. The bottom corner is slightly more rounded than most pans, making it perfect for omelettes, and the metal handle means you can place the pan under the grill without damaging the handle. The thickness of the pan appears to be the same (sides and bottom) but thick enough to heat evenly. Includes stainless steel lid. The rim of the pot is unfolded (too thick to roll) and is…

I've been watching online cooking demonstrations where the chef is using All Clad products. I decided to treat myself to a 12 inch pan. I've since bought two more smaller pans and am gradually replacing all my pans with All-Clad. They're expensive, but they're worth it. They look great, but more importantly, they cook great! I have found that I can cook at a lower temperature. I've had fewer instances of food sticking to the surface even though it's not a non-stick surface. cleaning…

Unlike my other fully lined pots and pans, this pan developed brown stains very quickly and was very difficult to remove (required a lot of soaking in Barkeeps Friend). They appeared after about a month of use and were very unusual, almost like grease burned onto porous metal. VERY difficult to remove from the area where the handle touches the pan and where the rivets are in the pan on the hob. There was also a blister on the outer surface that looks like faulty metal, which was VERY surprising

I came across this once. I've made scrambled eggs with it and for the first time they're all perfect, cooked the same, uniform. I never thought a pan could cook so evenly. It's usually easy to burn some edges in just a few seconds. Not with that. I used oil under the eggs and cleaning was the easiest. I only needed a soft sponge to clean it. It was very, very little egg and it didn't stick. I used to use oil with a teflon coated pan and the egg whites stuck like glue. Not with that. I'm…

I bought this 10 inch pan to replace a previous All Clad pan that I destroyed. On first use I noticed the pan rocked, which my old pan didn't do. This indicates that the bottom of the pot is not flat and is not fully touching the heating element, which can result in uneven heating. In the interests of research, I wandered the aisles of Williams-Sonoma, checking that the bottoms of all pans and pans were level. Almost all had a slightly concave bottom meaning the interior was slightly convex and