All-Clad D3 3-Ply Stainless Steel Fry Pan 12 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

update: Today when I cooked my egg, I used the whole time. It worked great and was faster. Less than a minute after adding the egg, I tried giving a little movement to the egg. And it was fun to see it move around in the pan. I love this pan.I got this yesterday and tried it this morning cooking an egg sunny side up. It worked so nice.My stove is electric. I put it on a small burner and tuned it on 4. Let it get hot for several minutes. Tried putting a few drops of water after a few minutes and when it seemd hot enough. I then turned it down to 3 and I added a little bit of butter. Enough to slightly coat around the pan. I let it get hot and put in my egg. I had cracked it into a dish earlier and let it sit out to get a little warmer.It seems like everywhere says to let the food you cook come to as close to room temp as possible.I added the egg and after it turned white it released from the pan as nice as my ceramic skillet ever did. I could swirl it around.The clean up was easy. Let it cool off, put it in the sink with some soap and water and it came really clean. I did use a little Bar Keeprs Friend for Cookware and a plain sponge because I have hard water where I live.I am really happy. Its not hard to learn how to cook with stainless steel, its just different. U tube videos help.

My 10 inch pan came faster than Amazon even predicted. The box was packed inside a box. The pan is simply gorgeous and looks, feels, and performs superbly. I cant imagine a fry pan being better and there are some tests on YouTube and Consumer Reports that backs it up. I have gotten away from all NON STICK coatings, cant be good for you and if those coatings eventually wear down, that means some of it is also in your food. I now prefer to cook in non-coated pans but it amazes me that people that criticize the pan because something sticks or how its harder to clean than a non-stick pan. Its the nature of the design like complaining how a sand pillow is not as soft as a feather pillow. I really dont have those issues now that I have learned how to cook and clean them and that was not hard.I love the design of the handle which is different. When you first touch it you think it may not be as comfortable as some others...and its not But the number one purpose of the handle is to allow me to safely handle a hot pan and its contents when I need to and that is where the handle design is superior to others. The design never gets hot but what really impressed me is how the design feels more secure in my hand from spinning even if my hands have water or oils on them. Its more secure of a grip than my other pans. For my style of cooking this pan work great because I can go from stove top to the oven and then the broiler and the pan can take it and deliver! This is now my go to pan.The other HUGE thing for me with this pan...is that it is made in the USA and that matter to me. I will slowly replace all my cookware with All-Clad due to looks, performance and origin. I no longer can blame my pan LOL

Skillets like these will probably last most cooks a lifetime. I bought a small one (8") and a large one (12"). I use the large one for stir-frys, to brown meats that then can be oven-roasted, souffles and to do one-pan preps of many ingredients that eventually occupy a large volume when mixed together. If browned material gets stuck on the bottom of the large pan, it's easy to get off and re-incorporate into the sauce using a large metal turner. Which is not true for the 8" pan. So, I tend to use it less (reverting to my old non-stick 8" pan.) Adding more oil doesn't seem to prevent this problem in the smaller pan. It may be that the margin of error for the 8" pan--applying enough heat to get the oil hot enough but not too hot--is smaller, and the the process less forgiving of my wrong estimates.Both pans' surfaces were designed for easy cleaning and brown or black stains come off with a non-abrasive cleanser (e.g., Soft Scrub). Since good, even heat distribution depends not only on the materials used, the surface design and how the alloys are layered, but also on your ability to avoid black stains on the bottom, which become hot spots; a smooth, simple surface that's easy to clean is important.Overall, you do get what you pay for in this excellent product.

Excellent quality stainless all clad pan.Pros:Cooks evenly.Helper handle is a must.Food rarely sticks badly, easy to clean up. (i use the "barkeepers friend" cleaner to get the haze off that seems to accumulate on SS pans.)Nice riveted handle, very strong there.Holds a LOT of food. This is a bigger 14" than I've seen in the stores. You will not find one like this in Walmart LOL. It measures 14 5/8" at the top, and almost 12" at the base. I had so-called 12" pans before and I was always having to do two batches of everything when I would fry something.Cons:The main con for me is it does not have a lid. I would have loved to have a lid, and am improvising with aluminum foil now.Another is it is heavy for me. I am 60+ with a muscle problem, and I can't hold it without the helper handle. So I need to always have both hands free when lifting it. I did not take off a star for this though, because many people would not find it a problem.Another is that it does not fit in my sink to wash, I have to have it on an angle the whole time, and move the faucet out of the way when flipping it over. Again, not that big a deal, but I mention it for others who may have a small sink.I went ahead and gave it the whole 5 stars but because of the no lid it should have been 4 1/2. (Still, I could have spent more money to find one with a lid I guess.)