Home / All-Clad D3® Tri-Ply Stainless-Steel Nonstick Fry Pan

All-Clad D3® Tri-Ply Stainless-Steel Nonstick Fry Pan

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  • Detail

    Summary

    Ideally suited for cooks of all skill levels, All-Clad's original three-layer bonded stainless steel cookware line pairs classic style with modern practicality. A new capacity engraving on the base of these fry pans makes picking the right size a snap, and an improved ergonomic handle ensures comfort. Specially designed for frying foods and making omelettes, the pan has gently sloping sides that simplify turning and removing foods.

    • Tri-ply construction sandwiches heat-responsive aluminum core between stainless-steel interiors and exterior.
    • Bonded-metal construction ensures fast, even heating.
    • All-Clad's nonstick coating provides excellent release, superior durability and easy cleanup.
    • Ergonomic, riveted stainless-steel handles.
    • Pan size etched on base for quick identification.
    • Ideal for use on any type of cooktop, including induction.
    • Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.

    Dimensions & More Info

    • 8" Fry Pan: 8" diam., 1 1/2" high; 1 lb. 8 oz.
    • 10" Fry Pan: 10" diam., 2" high; 2 lb. 2 oz.
    • 12" Fry Pan: 12" diam., 2" high; 2 lb. 13 oz.
    • Bonded, engineered and assembled in the USA.

    Additional Information

    • This product contains the following chemicals: chromium (total), chromium compounds, copper, aluminum, nickel and nickel compounds, iron, manganese and manganese compounds, phosphorus. For more information, visit the Williams Sonoma Disclosures page.

    Use & Care

    Use

    • Ideal for use on any type of cooktop, including induction.
    • Oven and broiler safe to 500°F.
    • Use wood, plastic or heat-resistant nylon tools to avoid scratching the nonstick surface.

    Care

    • Allow pan to cool before washing.
    • Hand-wash recommended.
    • Nonstick cookware is naturally subject to wear and tear. We recommend replacing pans as needed, or approximately every five years.
    • Avoid using steel wool, steel scouring pads or harsh detergents.
    • Stubborn food residue and stains on exterior can be removed with nylon scrubbing pad and fine-powdered cleanser.
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