Review on All-Clad D3 Stainless Cookware 12-Inch Fry Pan with Lid - Tri-Ply Stainless Steel Professional Grade Silver 41126 by Justin Santiago

Non-stick pans smaller. I have a collection of nonsticks including Cephalon that I first liked and then hated. Sooner or later the non-stick coating sticks and most seem to warp. I use them for specific purposes (eggs, grilled cheese, etc.), but when I'm cooking meat, All-Clad comes out. The instructions don't say anything about "seasoning" so I didn't do it. Add oil (although I sometimes forget and add oil before heating). I have a glass cooktop which isn't ideal for heat distribution but works well enough. I have an induction burner; haven't tried it yet. I can use the heat level required for each application. I love that it actually heats up enough to sizzle, unlike non-stick coatings. When you first add the protein to the pan it may stick, but wait a minute or two for it to release. If I haven't used a lot of oil after use, I pour HOT water into the morning spray and let it cool. Then most of the dirt disappears with a simple rinse. A non-scratch pad usually completes residue removal. If necessary, I simply take out the Brillo seal and that's it. I also like that the lid fits well. I am planning to invest in another all-clad.