Product Description

Product Overview

• Two D3 pans you'll use every day. The 8-inch handles eggs and quick bites, while the 10-inch is built for searing, sauteing, and full meals. Together, they give you the versatility, control, and even heat you need to cook anything with confidence.
• Built for professional kitchens & cherished by home cooks this heirloom cookware is Made in the USA with global components in our Pennsylvania Factory since 1971. As the inventor of bonded metal cookware, All-Clad continues to define trusted performance.
• D3 Stainless is the original fully bonded tri-ply cookware trusted by chefs. The aluminum core delivers fast, even heat, while the high-quality stainless steel surface sears beautifully for professional results and long-lasting durability.
• Inspired by professionals, D3 Stainless features a classic riveted handle designed for a chef's underhand grip, delivering exceptional balance & control. The highly polished finish adds timeless style, and a flared edge ensures precise, drip-free pouring.
• Built to outlast, each piece is precision engineered and third-party tested for safety-delivering performance you can trust. Backed by five decades of manufacturing expertise, All-Clad sets the standard for professional kitchen performance.
• Backed by our Limited Lifetime Warranty. Our cookware is oven & broiler safe up to 600 degF and compatible with any stovetop, including induction. Handwash Only.

D3 Stainless Steel

• The Legendary Classic: D3 Stainless cookware is considered All-Clad's legendary line for its classic look and reliable performance. Proudly Bonded, Engineered, & Assembled in Canonsburg, PA.
• Who's It For: It's perfect for the passionate cook who appreciates quality and long-lasting durability
• Why It's Great For Cooking: D3 Stainless cookware is made with a tri-ply bonded construction that combines the attributes of aluminum for its excellence in heat conductivity and the durability of stainless steel for quick & consistent results
• Ideal For: Versatile for all cooking needs & induction compatible

• Fast & Even Cooking - Tri-ply bonding all the way to the rim provides fast heat up and even heating throughout the pan for quick and consistent results
• Legendary Professional Design - Highly polished stainless steel straight sides with tight fitting matching lids
• Stainless Steel Handles - Double riveted stainless steel handles ensure a secure grip

Specifications

Item Care

• Before First Use: Be sure to wash the pan before the first use and to clean thoroughly between uses.For Browning; sauteing and Searing: Start with food at room temperature. Dry food before cooking to prevent splattering. Preheat pan on low to moderate heat before cooking. Water will dance on pan when ready. Add enough oil to cover the pan's surface. Add food to the pan when the oil is hot. You will see a faint vapor when the oil is ready. Food should sizzle when added to the pan. Allow the food to cook. On stainless; it will be ready to turn when it no longer sticks to the pan. After removing food from pan; use browned food bits for sauce by deglazing with wine or stock.For Boiling: This is the only occasion when high heat should be used.For Cooking in the Oven: Oven and broiler safe up to 600 degF. Extended exposure to temperatures over 500 degF can cause stainless steel to change color; but will not affect its performance.Caution: With the exception of preheating; empty pans should not be left on a hot burner as it can cause damage. Overheating can cause brown or blue stains to appear. To avoid small white dots or pits from forming in your pan; bring liquids to a boil or wait until food starts to cook before adding salt. Pitting does not interfere with cooking performance but can diminish the beauty of your pans interior.

Item Cleaning

• To keep your All-Clad looking brand new; we recommend washing your cookware with a soap and sponge.Allow the pan to cool prior to cleaning. Rinse off any excess food with warm water. Soak in warm; soapy water; then wash with a sponge or soft cloth. Use a nylon scouring pad for more difficult cleaning. Rinse with warm water and dry immediately to prevent spotting.For Burnt Food: Sprinkle the surface generously with baking soda; add water and bring to a boil. Use a wooden spoon to loosen the food particles from the surface.For Tough to Clean Spots or Marks; like burnt fat; protein shadows; and charred food: Clean with a nonabrasive; non-chlorine cleanser; like All-Clad cookware cleaner; Bar Keepers Friend or Bon Ami. Form a paste with the cookware cleanser and a small amount of water. Apply the paste using a soft cloth or sponge; rubbing in a circular motion. Rinse with warm water and dry immediately. Repeat if needed; allowing the paste to soak on the pan before scrubbing.For Discoloration; like Blue or Rainbow Coloring: Wipe the pan with a sponge or soft cloth and white vinegar.For Cloudy White Hard Water Spots: Remove by boiling a 1:1 white vinegar to water solution.Caution: Do not use oven cleaners; steel wool; steel scouring pads; harsh detergents or detergents containing bleach or peroxide; which can damage the pan. Nylon scrubbing pads can be used on stainless steel surfaces only. Never place a hot pan under cold water; as it could cause warping.

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