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All-Clad Brushed Stainless D5 10″ Fry Pan. Patented five-ply construction throughout the pan for superior heat distribution. Flared edges for drip-free pouring and large comfortable handle for ease of use.
Product Features
- 18/10 stainless steel cooking surface will not react with food
- Compatible with all cooktops, optimal for induction
- Dishwasher, oven and broiler safe
- Stainless steel handles are permanently secured with stainless steel rivets
- 10″ fry pan features a flat bottom and flared sides that make tossing foods effortless and allows for easy turning with a spatula
If you know how to cook/basic rules then this pan is a dream Got this pan for Christmas and have been loving it ever since. It was my first stainless steel pan so I made sure I knew a few things before I used it.Always pre-heat the pan before adding the oil. Then add the oil and let it come to temperature, then add food.I’ve cooked scallops using oil (clarified butter is better in terms of carmelization, but I didn’t have any at the time) and the first one I went to flip stuck, and then I realized that the pan is so good, that…
View CommentHigh quality and made in USA Cheap prices on import products is often what we see in stores, but this All-Clad d5 (5 ply) stainless steel 10″ pan is worth the extra money. It cooks evenly and cleans up nice and easy if proper cleaning products and techniques are used. I found that the first pan I bought was too concave on the bottom (needs to have some for metal expansion), but next was in specification. Set edge of straight edge across the bottom of pan. A quarter coin should not be able to slide under the straight…
View CommentI am really pleased with this pan although it has taken a little … We bought this Fry Pan to get an idea what we were letting ourselves in for if we were to purchase a whole set. I am really pleased with this pan although it has taken a little practice to get the cooking on it right, there is a great deal of information out there on seasoning the pan and it really does work – we now have no fear of cooking eggs – fried, scrambled or omelettes. Most of the trick seems to be in the seasoning and the temperature at the time of commencing cooking. The results for…
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