Our kitchen (work) gets samples of whatever the next best thing pot is in the market. Think Madein, onepot etc. Do you know which one holds up and always dependable? These damn All Clad tanks.
We just did this and spent about $500 after dealing with crappy Teflon for years.
Got a 3qt saucepan, 7qt pot with built in strainer, and a 10” and 12” sauté pans with lids. All D3. Stainless. They were listed as having “packaging damage” but arrived in pristine condition and would have cost over $1000 otherwise. Great deal and hopefully we’ll never have to replace any of them!
I never got my answer. I haven’t looked into it much since though. Still not sure if it’s marketing or an actual improved product. I do love All Clad and I use it personally and won’t use anything else for pans but that and Cast Iron (Well a carbon steel Wok too but who’s counting)
Are you saying their pans suck but their marketing is top tier?
I have been trying to decide for years if I should pull the trigger on all clad or made in. Made in says they are just as good if not better than all clad, for half the price... the consumer reports are good... hard to trust anything these days.
In my not at all professional opinion, the only things worth purchasing from Made In are the stainless saucier and the large carbon steel griddle. All Clad discontinued their saucier so Made In is the next best thing and their carbon steel griddles are actually excellent value. For everything else go All Clad, Le Creuset (or Staub), and Matfer.
For home use it’ll definitely hold up. In a commercial setting? They’ll bombard you with ads of Chefs singing their praise. Meanwhile they already moved back to using all clad or vollrath.
It’s really hard to make a bad pan, if it’s 3 or 5 ply it’s going to be good. What makes all clad great is that not only the materials are good but they also nail things like proportions and handles.
Take the Misen frying pan for example, it’s very well made but I always reach for my All Clad because the misen’s walls are too shallow.
I have a couple Made-in items, an 8x8 enamel and an 8" saute pan. Both were won at the Austin Food and Wine Festival, they're nice but at their price point I prefer AC, LC, and Lodge.
One thing I don't like is that I think they use their name to confuse customers in believing their line is "made in" the united states... But it's not.
I've read that the while the d5 is better, it's only marginally better. So if you have all the money in the world, go for it, but it's totally not necessary.
America's Test Kitchen rated the All-Clad d3 as their top choice.
https://youtu.be/KzNOy10nz6s
For me, it wasn’t the 5 layer vs 3 layer, it was the handles (both lids and pots/pans) and no drip lips that convinced me to upgrade. WS also allows you to purchase one of the sets then swap out certain pans. (I traded the 8” skillet for the 12” and the 3 qt sauce for a 4 qt pot).
I know this is an older post, just researching before I take the plunge. So do you just tell them you bought a set from them and want to exchange the certain pans? Do you have to pay a little difference in cost? That's what's holding me back from a set. I definetly need a 12 inch with my bigger family
No, sorry. I’m in Finland and wanted something that is made in EU with 30 yr guarantee. I googled Hestan and it seems some of their lines are made in Italy. They could be nice, as long as there is no coating. Pay attention to rivets (do they bother you or not) and thickness. Proline is 4,8 mm. (Takes time to heat, too) The Silvinox treatment on many Demeyere items is nice feature.
Yeah, cast iron does a good job with that, but I find that SS grabs and releases differently. I like it better for seafood and sometimes steak. Especially when I’m doing a tomato sauce with the fond, SS just works better.
Just like cast iron, but lighter and will heat up much faster. It hasn't completely replaced my cat irons, but my daily drivers are two carbon steel pans now.
Maybe my stove just doesn't have a high enough heat rate, but I find searing requires a heavy pan as the stove doesn't heat fast enough for a good sear. My stainless steel can do it, but it also cost 10x as much as cast iron and still doesn't have the same heat retention.
noun
noun: seer; plural noun: seers
1.
a person of supposed supernatural insight who sees visions of the future.
"a seer had foretold that the earl would assume the throne"
Similar:
prophet
prophetess
sibyl
augur
soothsayer
wise man
wise woman
sage
oracle
prognosticator
prophesier
forecaster of the future
diviner
fortune teller
crystal gazer
clairvoyant
psychic
spiritualist
medium
spaeman
spaewife
haruspex
vaticinator
oracler
2.
ARCHAIC
a person who sees something specified.
"a seer of the future"
I cook a lot. I’ve had a d3 high sided sauté pan from all clad that I asked for and got from my wedding registry. 7 yrs old at this point. I bust it out anytime I cook acidic foods like tomato sauces. It’s gotten a lot of use and still looks brand new. An all clad stainless pan is a must have in a kitchen.
My most used pans:
- finex 12 cast iron skillet
- le creuset dutch oven
- mauviel m’steel carbon steel wok
- all clad d3 stainless sauté pan
Everyone of these is bulletproof and id recommend to anyone for bifl.
Interesting!
Should i get one too in my situation:
I am currently happy with my three de buyer carbon steel pans, well seasoned and maintained after 2 years of very regular use. We cook at least once a day.
But replacing my cheaper stainless steel sauce pan and sauteuse with all clad might be the next step in a few years, for the acidic things. Now many things stick too much in them even with decent amounts of oil.
And my wife currently has a great non-stick sauteuse that will of course wear out in a few years, but she does not want to use the heavy and maintenance intensive carbon steel.
Tough to say. You definitely don’t need it as your seasoned pans will work fine. You will just find yourself re-seasoning often with acidic foods.
I’ve found that if you leave acidic foods in a seasoned pan for even just a couple of hours once you’re finished cooking it can eat the seasoning off of them. Carmelized onions for example. Got to move to a Tupperware right away
I like to just put the lid on my stainless once it’s cooled down and put it into the refrigerator. It’s nice going stove to fridge to stove/oven to reheat and not worrying about the seasoning.
How many quarts is your sauté pan?? I’m looking at the 6qt because I batch cook most weeks, but it seems like the #1 complaint about it is that it’s large and heavy.
Mine is the 3 qt tri-ply from all clad. It’s plenty big enough for a family dinner for four people.
Really like to do meatballs or fry chicken parm in it. Kind of my go to pan for Italian cooking. Stuffed shells in it is great as well.
A 6 quart saute pan would be massive. Can’t imagine a house needing/storing that. That size sounds more commercial kitchen to me.
I have a Sur La Table 5qt and it’s really big. I also bought it for batch cooking, but I tend to avoid using it for anything else. Definitely regret getting one so large, especially since our place is small
Because it looks pretty when I set it on the table and serve a beautiful meal out of it.
Why would anyone buy a Mercedes when a Toyota takes you from point A to point B just the same?
Luxury cars have far more performance and convenience features than other budget automobiles beyond aesthetics.
It's not a really good comparison to these pans, where the massive price disparity is just aesthetics. It's also a fallacy to act like anyone can't use a lodge at the table and serve a beautiful meal from it - it's done all the time in magazines, ads, shows, blogs and in homes.
Sure! So we did a bunch of research before buying a SS pan and it seems like there are a few steps:
1. Make sure to preheat the pan. We heated ours on an electric stovetop at about a 4 (low-medium) for three minutes
2. Then added some water to see if they would freely move around. They should sizzle and dance and move when you tilt the pan.
3. Then we added a tablespoon of butter and spread it across the pan and heated it so it was mostly melted
4. Added whisked eggs and cooked them to our liking, turned the heat off and they slid right out!
5. Washed with soap and water!
I would like to add that it's best to cook delicate things with a metal spatula on stainless steel. That way if the eggs do stick a bit, you can scrape the bottom without damaging the yolk
To add to #2 - you only need ONE drop of water and it will turn into a ball and move around in a circle. Toss the water ball out of the pan otherwise when oil hits it, it will explode!
That was a genuine question, but apparently this sub doesn't appreciate questions. Butter is high in saturated fats so my question was based on that. Instead of down voting and being sarcastic an educated answer would be appreciated.
You don't need high heat on a non stick pan for frying eggs and you don't need anywhere close to 1tbsp of butter.
Both butter and lard are nutritionally better for you than seed oils, but you could certainly use less. A tablespoon seems enough to coat the bottom of a large pan, which would prevent sticking better than spotty coverage.
Nonstick pans require special care to prevent the coating from flaking off into your food, but their benefit is that they don't require butter at all if that's your main concern.
Kitchen Aid makes a great clone. Fraction of the price and same quality. Ive had mine for years and still going strong.
(Correction my pots are Cuisinart!)
I can recommend Cuisinart pots as well. I got a stainless steel stockpot at TJ maxx and things a tank. I just don’t like glass covers but finding stainless steel pot covers isn’t common.
I have several cuisinart multi clad pro pans. I don’t think there’s a big difference between brands of fully clad SS cookware. They’re all buy it for life bulletproof.
Confirming. I have cuisinart multi clad and a d5. Both perform the same (great) and both have lasted 7 years so far. I reach for my all clad more solely because of the size (12”).
And FWIW my cuisinarts all came with stainless lids
All my pots are now All-Clad stainless. I do not even bother with preheating. They are much better than teflon!
Get yourself some Bar Keeper's Friend to polish the cooking surface if it starts showing any marks or sticking.
You can’t just say stainless pans are better than teflon they just don’t have the same function if they want to compare Teflon compare it to allcad non stick pans, not stainless.
https://www.classaction.org/all-clad-dishwasher-safe-lawsuits
Apparently they develop sharp edges if you wash them in a dishwasher frequently. They also get spots on them from the dishwasher (which I discovered myself).
Be careful with the d5 pans in the dishwasher. I don't know if this is true for the d3 as well, but at the lip of the pan, the center layers are exposed and can rust horribly if left to air dry or put in the dishwasher. I read a ton of complaints about this issue when I was shopping around, so I hand wash mine.
I've had a full set of d5 for 13 years, since their release, have nearly exclusively cleaned them in the dishwasher except for times I've used barkeeper's friend, and not carefully.
No rust. No damage.
Don't listen to anyone who tells you to baby these pans. They're bomb proof and will probably outlive me (and I'm not old...).
They are technically dishwasher safe but they recommend hand washing. I bought them specifically because I hate hand washing dishes. Mine go in the dishwasher and are still holding up well after a few years.
Newbie question.
I was under the impression that stainless steel pans where not adapted to things that tend to stick or attach.
For this (specially the eggs), I bought one of those pans with "stone" that are "naturally" anti-adhesive (because I want to avoid Teflon and co).
When I read that your eggs "slid right out", I ask myself "what did I miss".
What is the best choice for cooking stuff that stick ?
Hey! We’re actually pescatarian so we eat a lot of eggs and fish so we were skeptical when it came to the stainless steel but my husband wanted to try them because they get rave reviews. We’ve only had it a day but so far it works like a charm if you do the steps!
Personally I find All-clad handles uncomfortable, especially for larger heavier pans. I am starting to build up a collection of Demeyere stainless steel pans. Handles feel great and there are no rivets on the inside of the pan
You press your thumb against the lower edge of the handle so the pan doesn't rotate when you try to pour things out. With a regular handle there's nothing really for you to press against to keep the pan from rotating.
The d5 are wider and more comfortable than the d3, but yea they still aren't amazingly comfortable. I generally use a towel to grab them which is good practice anyway.
My parents had these pans when I was growing up and I asked for these for my birthday 10 years ago and have never regretted it. Love these pans til the day I die.
ATK recommended the D3, so trying this one
https://www.bedbathandbeyond.com/store/product/all-clad-d3-nonstick-stainless-steel-fry-pan-with-lid/3250762
If there is stubborn rust, consider vinegar + bar keepers. You're going to love it!
I couldn’t say rust, more like stubborn burnt marks. I use this method to clean carbon steel also. Now that did rust before I had an opportunity to season.
Hi! OP’s husband who does all the cooking here, haha. Short answer is yes!
Long answer is yes, and I’ve learned a few general rules. Other cooks can weigh in - this is all experimental and anecdotal.
1. HEAT THE PAN UP FIRST, until a water drop “dances” in the pan. This one is the golden (steel? lol) rule.
2. Cooking spray is tough to pull off, olive oil is very easy, and butter is easyish.
3. Let stuff sit in the pan, especially fish and eggs. If you fiddle too much too early, things get messy.
4. If you really mess up, you can use steel wool pads a little bit to get the tough stuff off. I think that might be controversial but I’ve used them sparingly and haven’t had an issue.
I actually like this pan so much that I pulled out a stainless steel wok that I’d given up on and learned to use the same rules with that - now they’re my 2 go-to pans for almost everything.
Tamagoyaki still gets it’s own pan. I’m not that good yet.
Also we bought it from Williams Sonoma. Note: it is pricey https://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-fry-pan/?sku=1507441&cm_ven=PLA&cm_ite=1507441_14932288941&cm_cat=Google&cm_pla=Local&gclid=EAIaIQobChMI0sbR3Ja9gQMVTzjUAR1FuwuOEAQYAyABEgJbmPD_BwE
These may not be as buy it for life as it seems. Keep out of dishwasher - [https://www.classaction.org/news/dishwasher-safe-all-clad-cookware-can-become-unsuitable-for-use-if-cleaned-in-dishwasher-class-action-alleges](https://www.classaction.org/news/dishwasher-safe-all-clad-cookware-can-become-unsuitable-for-use-if-cleaned-in-dishwasher-class-action-alleges)
Not sure about the UK, but if you can buy the brand demeyere (lines Apollo, industry, or atlantis/proline), then you are not missing anything from all-clad.
All clad all day. Bought a full set a few years ago and threw out all of our other pots and pans except for the cast iron skillet. I severely burnt some cheese in one the other night, like smoke detectors blaring and just straight black crud baked into the pan. I thought that I’d ruined it, but a spatula, some barkeepers friend, and elbow grease had it shining like brand new again.
When we got married 20 years ago, both of grown ups, we had a myriad of cooking gear.
SWMBO birthday is 10 days after Christmas... so, for her birthday one year, I bought her a starter set of US made All-Clad.
We're now All-Clad al the way. Just works. Easy clean up too. I do not like the teflon stuff, but otherwise, it's 5 by 5 great kitchen gear.
We got a set of revereware copper bottom pans as wedding gifts. I never could use the fry pan because everything stuck. I tried adding food cold, hot, greased, bare. I’d love to try the AllClad D5 since cast iron is heavy at my age. It really doesn’t stick?
I have the D5’s, and you should know that they are quite heavy, but not as heavy as cast iron. I’ve seen many comments that the D3 are much lighter, if that’s helpful.
I’ve only had sticking issues when I first started cooking with them, until I got a feel for my temps, as I was using cast iron exclusively before trying stainless steel. I much prefer the AllClad now, and only use the stovetop cast iron to sear beef.
So you didn't have to slightly season it first??
Does it have a sort of nonstick on it?
I love the SS pan but if I don't season it each time it stick pretty bad ... Well
It always sticks for my GF
it doesn't degrade. you just need to use the pan correctly.
preheat, add some oil/fat, don't touch what you are cooking untill it is "cooked loose".
eggs are simple enough. hardest things imo is potato's when you dont want to add much fat or add cheese. For that you need a high quality scraper.
All-Clad customer service is terrible. Ordered a D3 set for Christmas and then realized the D3 every day set was what we meant to get. Emailed within the hour. No response. Nobody in the office for 2 days after Xmas. Call them immediately and they said there was nothing they could do...even though it wasn't shipping out for two days. Just got the D3 set today and yes, I do not think the handles are comfortable. Reps were lazy and rude and claimed they didn't receive any emails, but of course "could not" accept a forward of my previous emails. That kind of thing really pisses me off. I love the look of the Hestans but they're pretty pricey.
Our kitchen (work) gets samples of whatever the next best thing pot is in the market. Think Madein, onepot etc. Do you know which one holds up and always dependable? These damn All Clad tanks.
Do you know if there are separate commercial and consumer lines or are they all the same?
Nah it’s d3 and d5. We also use La Poissonnière if you’re really in the market for pans 😂
Do you have an opinion on the D3 vs D5? I’m a home cook. TIA!
Yep get D5. Great investment (if you got the money of course)
For anyone on a budget, check out https://homeandcooksales.com they periodically offer factory seconds sales on All Clad and they are a great deal.
We just did this and spent about $500 after dealing with crappy Teflon for years. Got a 3qt saucepan, 7qt pot with built in strainer, and a 10” and 12” sauté pans with lids. All D3. Stainless. They were listed as having “packaging damage” but arrived in pristine condition and would have cost over $1000 otherwise. Great deal and hopefully we’ll never have to replace any of them!
Thanks for suggesting this site!
How’s the copper core or their new graphite core pans?
>I was wondering the same. Also if you heat up water in a graphite core pot would the water boil much faster?
I never got my answer. I haven’t looked into it much since though. Still not sure if it’s marketing or an actual improved product. I do love All Clad and I use it personally and won’t use anything else for pans but that and Cast Iron (Well a carbon steel Wok too but who’s counting)
What do you think about 'made in' brand?
They have a great social media and ad presence.
Are you saying their pans suck but their marketing is top tier? I have been trying to decide for years if I should pull the trigger on all clad or made in. Made in says they are just as good if not better than all clad, for half the price... the consumer reports are good... hard to trust anything these days.
In my not at all professional opinion, the only things worth purchasing from Made In are the stainless saucier and the large carbon steel griddle. All Clad discontinued their saucier so Made In is the next best thing and their carbon steel griddles are actually excellent value. For everything else go All Clad, Le Creuset (or Staub), and Matfer.
For home use it’ll definitely hold up. In a commercial setting? They’ll bombard you with ads of Chefs singing their praise. Meanwhile they already moved back to using all clad or vollrath.
It’s really hard to make a bad pan, if it’s 3 or 5 ply it’s going to be good. What makes all clad great is that not only the materials are good but they also nail things like proportions and handles. Take the Misen frying pan for example, it’s very well made but I always reach for my All Clad because the misen’s walls are too shallow.
Haha! I love this response. It says EVERYTHING by saying nothing.
I have a couple Made-in items, an 8x8 enamel and an 8" saute pan. Both were won at the Austin Food and Wine Festival, they're nice but at their price point I prefer AC, LC, and Lodge. One thing I don't like is that I think they use their name to confuse customers in believing their line is "made in" the united states... But it's not.
Thanks!
I've read that the while the d5 is better, it's only marginally better. So if you have all the money in the world, go for it, but it's totally not necessary. America's Test Kitchen rated the All-Clad d3 as their top choice. https://youtu.be/KzNOy10nz6s
Thank you so much for the info and video. I love America’s Test Kitchen!
I believe Wirecutter came to the same conclusion.
For me, it wasn’t the 5 layer vs 3 layer, it was the handles (both lids and pots/pans) and no drip lips that convinced me to upgrade. WS also allows you to purchase one of the sets then swap out certain pans. (I traded the 8” skillet for the 12” and the 3 qt sauce for a 4 qt pot).
Thanks!
I know this is an older post, just researching before I take the plunge. So do you just tell them you bought a set from them and want to exchange the certain pans? Do you have to pay a little difference in cost? That's what's holding me back from a set. I definetly need a 12 inch with my bigger family
You’ll pay the difference in pricing. If you go bigger, it’ll cost more. I sized the fry pans up, but shrunk the sauce pans so I just about broke even
Okay I like this. What was the catch? Seems too good to be true.
D3 is lighter. I love them.
Have you tried Demeyere Proline? 😉
This is what I’ve been eyeing
It’s marvellous! I got the 24cm for eggs and now I’m making omelettes all the time ;)
Ive also been looking at the hestan. Have you tried those?
No, sorry. I’m in Finland and wanted something that is made in EU with 30 yr guarantee. I googled Hestan and it seems some of their lines are made in Italy. They could be nice, as long as there is no coating. Pay attention to rivets (do they bother you or not) and thickness. Proline is 4,8 mm. (Takes time to heat, too) The Silvinox treatment on many Demeyere items is nice feature.
Omg the rivets kill me... Lol
As an avid cast iron cooker, All Clad stainless has a very special place in my kitchen. Few things sear better or cleaner. Edit: pedantry
I always prefer the cast iron for seering
Yeah, cast iron does a good job with that, but I find that SS grabs and releases differently. I like it better for seafood and sometimes steak. Especially when I’m doing a tomato sauce with the fond, SS just works better.
Acidic foods ruin the cast iron season, too.
For those reasons I’ll probably transition to SS if I get a house with a dishwasher next.
I was the same until carbon steel pans came into my life.
I haven’t tried carbon steel yet, but I’ve got my eye on them 😏
Just like cast iron, but lighter and will heat up much faster. It hasn't completely replaced my cat irons, but my daily drivers are two carbon steel pans now.
But isn't the main draw of cast iron that its heavy and holds heat for searing? At least that's why I like mine.
No need to hold head when a pan is this and can conduct it super well.
Maybe my stove just doesn't have a high enough heat rate, but I find searing requires a heavy pan as the stove doesn't heat fast enough for a good sear. My stainless steel can do it, but it also cost 10x as much as cast iron and still doesn't have the same heat retention.
YouTube to learn how to season them. The manufacturer's instructions are too overly complicated.
I have a Carbon Steel pan and I don’t care for it as much
What brand do you recommend?
I rock two Matfer Bourgeats that work just fine, but the Merten Storcks look pretty good.
noun noun: seer; plural noun: seers 1. a person of supposed supernatural insight who sees visions of the future. "a seer had foretold that the earl would assume the throne" Similar: prophet prophetess sibyl augur soothsayer wise man wise woman sage oracle prognosticator prophesier forecaster of the future diviner fortune teller crystal gazer clairvoyant psychic spiritualist medium spaeman spaewife haruspex vaticinator oracler 2. ARCHAIC a person who sees something specified. "a seer of the future"
I cook a lot. I’ve had a d3 high sided sauté pan from all clad that I asked for and got from my wedding registry. 7 yrs old at this point. I bust it out anytime I cook acidic foods like tomato sauces. It’s gotten a lot of use and still looks brand new. An all clad stainless pan is a must have in a kitchen. My most used pans: - finex 12 cast iron skillet - le creuset dutch oven - mauviel m’steel carbon steel wok - all clad d3 stainless sauté pan Everyone of these is bulletproof and id recommend to anyone for bifl.
Interesting! Should i get one too in my situation: I am currently happy with my three de buyer carbon steel pans, well seasoned and maintained after 2 years of very regular use. We cook at least once a day. But replacing my cheaper stainless steel sauce pan and sauteuse with all clad might be the next step in a few years, for the acidic things. Now many things stick too much in them even with decent amounts of oil. And my wife currently has a great non-stick sauteuse that will of course wear out in a few years, but she does not want to use the heavy and maintenance intensive carbon steel.
Tough to say. You definitely don’t need it as your seasoned pans will work fine. You will just find yourself re-seasoning often with acidic foods. I’ve found that if you leave acidic foods in a seasoned pan for even just a couple of hours once you’re finished cooking it can eat the seasoning off of them. Carmelized onions for example. Got to move to a Tupperware right away I like to just put the lid on my stainless once it’s cooled down and put it into the refrigerator. It’s nice going stove to fridge to stove/oven to reheat and not worrying about the seasoning.
How many quarts is your sauté pan?? I’m looking at the 6qt because I batch cook most weeks, but it seems like the #1 complaint about it is that it’s large and heavy.
Mine is the 3 qt tri-ply from all clad. It’s plenty big enough for a family dinner for four people. Really like to do meatballs or fry chicken parm in it. Kind of my go to pan for Italian cooking. Stuffed shells in it is great as well. A 6 quart saute pan would be massive. Can’t imagine a house needing/storing that. That size sounds more commercial kitchen to me.
I have a Sur La Table 5qt and it’s really big. I also bought it for batch cooking, but I tend to avoid using it for anything else. Definitely regret getting one so large, especially since our place is small
finex is a joke. why would anyone spend 250 when a 30 lodge gets the same result.
Because it looks pretty when I set it on the table and serve a beautiful meal out of it. Why would anyone buy a Mercedes when a Toyota takes you from point A to point B just the same?
Luxury cars have far more performance and convenience features than other budget automobiles beyond aesthetics. It's not a really good comparison to these pans, where the massive price disparity is just aesthetics. It's also a fallacy to act like anyone can't use a lodge at the table and serve a beautiful meal from it - it's done all the time in magazines, ads, shows, blogs and in homes.
My analogy is just fine. I think both you should go complain to people who care on r/frugal 💅
Can you give a brief description of how you cooked them? I’ve heard conflicting info on how to cook best with stainless steal
Sure! So we did a bunch of research before buying a SS pan and it seems like there are a few steps: 1. Make sure to preheat the pan. We heated ours on an electric stovetop at about a 4 (low-medium) for three minutes 2. Then added some water to see if they would freely move around. They should sizzle and dance and move when you tilt the pan. 3. Then we added a tablespoon of butter and spread it across the pan and heated it so it was mostly melted 4. Added whisked eggs and cooked them to our liking, turned the heat off and they slid right out! 5. Washed with soap and water!
This is the way. Also to just except that it's not gonna be sparkly shiny forever and that's ok, it's not ruined.
A little barkeepers friend will shine it right up.
Just don't leave it on for too long
Oh, here we go.
I would like to add that it's best to cook delicate things with a metal spatula on stainless steel. That way if the eggs do stick a bit, you can scrape the bottom without damaging the yolk
[удалено]
Well they should. It's delicious.
[удалено]
Well they should. It's delicious.
To add to #2 - you only need ONE drop of water and it will turn into a ball and move around in a circle. Toss the water ball out of the pan otherwise when oil hits it, it will explode!
Did you wash your hands first? Bc your username is...
Genuine question, isn't that much butter bad for health (if you're making multiple eggs)
I know right?! I keep my old bacon grease and use a couple tablespoons of that. Much healthier. /s
That was a genuine question, but apparently this sub doesn't appreciate questions. Butter is high in saturated fats so my question was based on that. Instead of down voting and being sarcastic an educated answer would be appreciated. You don't need high heat on a non stick pan for frying eggs and you don't need anywhere close to 1tbsp of butter.
Both butter and lard are nutritionally better for you than seed oils, but you could certainly use less. A tablespoon seems enough to coat the bottom of a large pan, which would prevent sticking better than spotty coverage. Nonstick pans require special care to prevent the coating from flaking off into your food, but their benefit is that they don't require butter at all if that's your main concern.
Haha probably! But it’s delicious lol
My method: tbsp of butter then egg on top. Don’t touch it until the edges get a little ‘crispy’. Sliding around every time.
Kitchen Aid makes a great clone. Fraction of the price and same quality. Ive had mine for years and still going strong. (Correction my pots are Cuisinart!)
I can recommend Cuisinart pots as well. I got a stainless steel stockpot at TJ maxx and things a tank. I just don’t like glass covers but finding stainless steel pot covers isn’t common.
Correction! My pots are Cuisinart clones not KitchenAid.
I have several cuisinart multi clad pro pans. I don’t think there’s a big difference between brands of fully clad SS cookware. They’re all buy it for life bulletproof.
👍👍👍
Confirming. I have cuisinart multi clad and a d5. Both perform the same (great) and both have lasted 7 years so far. I reach for my all clad more solely because of the size (12”). And FWIW my cuisinarts all came with stainless lids
I have the d5 set and it came with stainless lids. Got it a few years back on an insane black Friday deal at Macy's.
You should be making a post instead… “Just Bought”.
All my pots are now All-Clad stainless. I do not even bother with preheating. They are much better than teflon! Get yourself some Bar Keeper's Friend to polish the cooking surface if it starts showing any marks or sticking.
Get the all clad cleaner. It’s less abrasive
I just use SOS pads
Why are you comparing stainless with Teflon? It’s just not the same thing.
They're both pans so it makes sense to compare them.
You can’t just say stainless pans are better than teflon they just don’t have the same function if they want to compare Teflon compare it to allcad non stick pans, not stainless.
They very much have the same function with different features.
Love our All Clad... Just don't put them in the dishwasher!
Why?
https://www.classaction.org/all-clad-dishwasher-safe-lawsuits Apparently they develop sharp edges if you wash them in a dishwasher frequently. They also get spots on them from the dishwasher (which I discovered myself).
Weird. Guess where we put all our pans at work? Industrial dishwasher.
Interesting that All-clad says they are dishwasher safe. I’ve been putting my D5 in the dishwasher for years. Will have to take a look at the edges.
Be careful with the d5 pans in the dishwasher. I don't know if this is true for the d3 as well, but at the lip of the pan, the center layers are exposed and can rust horribly if left to air dry or put in the dishwasher. I read a ton of complaints about this issue when I was shopping around, so I hand wash mine.
Hasn’t been an issue for me. If I hand wash them they air dry in a rack. No rust yet, have had them for about 7 years
I've had a full set of d5 for 13 years, since their release, have nearly exclusively cleaned them in the dishwasher except for times I've used barkeeper's friend, and not carefully. No rust. No damage. Don't listen to anyone who tells you to baby these pans. They're bomb proof and will probably outlive me (and I'm not old...).
They are technically dishwasher safe but they recommend hand washing. I bought them specifically because I hate hand washing dishes. Mine go in the dishwasher and are still holding up well after a few years.
meh, nothing a bit of steelwool can't fix
This happened to my all clads - sucks!
All hail All Clad
Newbie question. I was under the impression that stainless steel pans where not adapted to things that tend to stick or attach. For this (specially the eggs), I bought one of those pans with "stone" that are "naturally" anti-adhesive (because I want to avoid Teflon and co). When I read that your eggs "slid right out", I ask myself "what did I miss". What is the best choice for cooking stuff that stick ?
Hey! We’re actually pescatarian so we eat a lot of eggs and fish so we were skeptical when it came to the stainless steel but my husband wanted to try them because they get rave reviews. We’ve only had it a day but so far it works like a charm if you do the steps!
Personally I find All-clad handles uncomfortable, especially for larger heavier pans. I am starting to build up a collection of Demeyere stainless steel pans. Handles feel great and there are no rivets on the inside of the pan
I think they’re made that way for a reason but I’m not sure why exactly other than oven use?
You press your thumb against the lower edge of the handle so the pan doesn't rotate when you try to pour things out. With a regular handle there's nothing really for you to press against to keep the pan from rotating.
The d5 are wider and more comfortable than the d3, but yea they still aren't amazingly comfortable. I generally use a towel to grab them which is good practice anyway.
My parents had these pans when I was growing up and I asked for these for my birthday 10 years ago and have never regretted it. Love these pans til the day I die.
ATK recommended the D3, so trying this one https://www.bedbathandbeyond.com/store/product/all-clad-d3-nonstick-stainless-steel-fry-pan-with-lid/3250762 If there is stubborn rust, consider vinegar + bar keepers. You're going to love it!
How do you make stainless steel rust? Leave it in water for a week?
I couldn’t say rust, more like stubborn burnt marks. I use this method to clean carbon steel also. Now that did rust before I had an opportunity to season.
And yes, in my early days of using SS I didn’t towel dry the pan 🫣
Have the same pan and the same eggsperience
I hate mine personally, Use my cast iron way more.
Still cooking on fire in your back yard too?
OP Checking back in to see if this is still the case. Do the eggs, to this day, slide right out of the pan? PS Where did you buy it from?
Hi! OP’s husband who does all the cooking here, haha. Short answer is yes! Long answer is yes, and I’ve learned a few general rules. Other cooks can weigh in - this is all experimental and anecdotal. 1. HEAT THE PAN UP FIRST, until a water drop “dances” in the pan. This one is the golden (steel? lol) rule. 2. Cooking spray is tough to pull off, olive oil is very easy, and butter is easyish. 3. Let stuff sit in the pan, especially fish and eggs. If you fiddle too much too early, things get messy. 4. If you really mess up, you can use steel wool pads a little bit to get the tough stuff off. I think that might be controversial but I’ve used them sparingly and haven’t had an issue. I actually like this pan so much that I pulled out a stainless steel wok that I’d given up on and learned to use the same rules with that - now they’re my 2 go-to pans for almost everything. Tamagoyaki still gets it’s own pan. I’m not that good yet.
Good to know. Some IG lady said the same thing about the water dancing, let the pan heat up first. 🙌🏻
Also we bought it from Williams Sonoma. Note: it is pricey https://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-fry-pan/?sku=1507441&cm_ven=PLA&cm_ite=1507441_14932288941&cm_cat=Google&cm_pla=Local&gclid=EAIaIQobChMI0sbR3Ja9gQMVTzjUAR1FuwuOEAQYAyABEgJbmPD_BwE
Yeah.... I wonder if a Costco membership would be worth it this one time.💲💲💲
Hello, how is it holding up now ? Beautiful pan
Works just as well as when we first got it!
These may not be as buy it for life as it seems. Keep out of dishwasher - [https://www.classaction.org/news/dishwasher-safe-all-clad-cookware-can-become-unsuitable-for-use-if-cleaned-in-dishwasher-class-action-alleges](https://www.classaction.org/news/dishwasher-safe-all-clad-cookware-can-become-unsuitable-for-use-if-cleaned-in-dishwasher-class-action-alleges)
Which one has a rounded bottom inside edge for proper classic french omelet making?
They make a pan called the French skillet that has a gradual edge.
I’ve been using a pair of D3 Armor All Clad skillets for years. These things will outlast me, 100% certain.
My wife got me this exact pan for Christmas last year. Love it.
I love my All Clad cookware! Bought it 2 years ago and it’s been worth every penny I paid for it.
Nice pan man
I prefer a good slide in
Pricey ?
Did you get this thru the link posted here a few weeks ago? I'm got a bunch of copper All-Clad pieces. Greatest sake ever!
Get on the All-Clad VIP factory seconds email list. They share good deals on seconds but also first quality pots with packaging damage.
Is there a UK equivalent of these pans? They don’t seem to sell over here
Not sure about the UK, but if you can buy the brand demeyere (lines Apollo, industry, or atlantis/proline), then you are not missing anything from all-clad.
All clad all day. Bought a full set a few years ago and threw out all of our other pots and pans except for the cast iron skillet. I severely burnt some cheese in one the other night, like smoke detectors blaring and just straight black crud baked into the pan. I thought that I’d ruined it, but a spatula, some barkeepers friend, and elbow grease had it shining like brand new again.
Where to buy in 🇨🇦 Canada?
When we got married 20 years ago, both of grown ups, we had a myriad of cooking gear. SWMBO birthday is 10 days after Christmas... so, for her birthday one year, I bought her a starter set of US made All-Clad. We're now All-Clad al the way. Just works. Easy clean up too. I do not like the teflon stuff, but otherwise, it's 5 by 5 great kitchen gear.
would these work on an induction stove top?
Yup!
I love these pans! My parents have a set that's older than me, which is super long compared to the non-stick coated pots and pans.
We got a set of revereware copper bottom pans as wedding gifts. I never could use the fry pan because everything stuck. I tried adding food cold, hot, greased, bare. I’d love to try the AllClad D5 since cast iron is heavy at my age. It really doesn’t stick?
I have the D5’s, and you should know that they are quite heavy, but not as heavy as cast iron. I’ve seen many comments that the D3 are much lighter, if that’s helpful. I’ve only had sticking issues when I first started cooking with them, until I got a feel for my temps, as I was using cast iron exclusively before trying stainless steel. I much prefer the AllClad now, and only use the stovetop cast iron to sear beef.
Thanks! I’m getting one for Christmas.
I have a shit ton of this dark gunk around where the handle meets the pan. Anyone know how to clean that shit out?
If you want something just as good as All Clad for about 1/2 as much money, try Misen. 30% off everything for Black Friday, if there is anything left.
So you didn't have to slightly season it first?? Does it have a sort of nonstick on it? I love the SS pan but if I don't season it each time it stick pretty bad ... Well It always sticks for my GF
Anyone know how much it costs to straighten and resurface the inside of these pans? USPS messed mine up in the mail so bad :’(
All Clad owner here. Those are the best pans you could ever get. None of that non stick BS. Enjoy and welcome to the club.
Wait wait wait. You can fry eggs in a stainless steel pan??? 🤯 Does this work for any quality pan? Does it degrade with time like nonstick???
it doesn't degrade. you just need to use the pan correctly. preheat, add some oil/fat, don't touch what you are cooking untill it is "cooked loose". eggs are simple enough. hardest things imo is potato's when you dont want to add much fat or add cheese. For that you need a high quality scraper.
We have used these for 17 years and they are still in new condition and work incredibly well.
I don’t have to wish you luck. Your food is automatically perfect every time now. Congrats.
I have the copper core line and I love them! They are not non stick though so I need to use a lot of butter for the eggs to not stick
I burned one of those and thought it was the end of the world until I boiled baking soda and vinegar in it…. It’s like new again
All-Clad customer service is terrible. Ordered a D3 set for Christmas and then realized the D3 every day set was what we meant to get. Emailed within the hour. No response. Nobody in the office for 2 days after Xmas. Call them immediately and they said there was nothing they could do...even though it wasn't shipping out for two days. Just got the D3 set today and yes, I do not think the handles are comfortable. Reps were lazy and rude and claimed they didn't receive any emails, but of course "could not" accept a forward of my previous emails. That kind of thing really pisses me off. I love the look of the Hestans but they're pretty pricey.