All-Clad D3® Tri-Ply Stainless-Steel Sauté Pan

Summary

A versatile piece featuring a large surface area for searing, with straight sides to hold in liquid and prevent splattering and lid to lock in moisture, this pan serves as an all-in-one performer for sautéing, searing, braising, sauce-making and even deep-frying. Great for cooks of all skill levels, the pan is from All-Clad's original three-layer bonded Stainless Steel cookware line, which pairs classic style with modern practicality. A new capacity engraving on the base makes for quick identification, and an improved ergonomic handle ensures comfort. Classic tri-ply construction, made with a responsive aluminum core bonded together with two layers of durable, stainless steel all the way around for maximum durability and fast, even heat distribution.

• Tri-ply construction sandwiches a heat-responsive aluminum core between an easy-care stainless-steel interior and exterior.
• Bonded-metal construction ensures fast, even heating.
• Secured with ergonomic, riveted stainless-steel handles to ensure a safe grip and to add a bit of style with stainless-steel lid to match.
• Pan size etched on base.
• Ideal for use on any cooktop, including induction.
• Oven and broiler safe up to 600°F.
• Backed by All-Clad's Limited Lifetime Warranty.
• Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.

Dimensions & More Info

• 2-Qt. Sauté Pan: 8" diam., 2 1/2" high without lid, 4 1/4" high with lid; 3 lb. 4 oz.
• 3-Qt. Sauté Pan: 10 1/2" diam., 2 1/2" high without lid, 4 1/4" high with lid; 4 lb. 5 oz.
• 5-Qt. Sauté Pan: 13" diam., 3" high without lid; 4 1/4" high with lid; 7 lb.
  
• Bonded, engineered and assembled in the USA.

Use & Care

Use

• Ideal for use on any type of cooktop, including induction.
• Oven and broiler safe to 600°F.
• Apart from 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. Large amounts of iron content in your water may cause your pan to look rusty.
• 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 pan's interior.

Care

• Allow pan to cool prior to cleaning.
• Hand-wash.
• Rinse off any excess food with warm water, then soak in warm soapy water. Use a sponge or soft cloth to clean the interior and exterior surfaces.
• Rinse with warm water and dry immediately to prevent spotting.
• If the stainless-steel surface is not sufficiently clean, repeat the process with a nonabrasive, non-chlorine cleanser, such as All-Clad cookware cleaner, Bar Keeper's Friend or Bon Ami on the stainless surface only. Rinse with warm water. Form a paste with cookware cleanser and a small amount of water. Apply the paste using a soft cloth or sponge, rubbing in a circular motion from the center outwards.
• Rinse with warm water and dry immediately.
• Do not use oven cleansers, steel wool, steel scouring pads, harsh detergents or detergents containing chlorine bleach, which can damage the pan.
• Nylon scrubbing pads can be used on stainless steel surfaces.
• Never place a hot pan under cold water as it could cause warping.