$5 (with lid!) At the Habitat ReStore. It was really grody but some barkeepers cleaned it up nicely and I’ve been getting even more off every time I use it. I don’t know much about these particular pans, but it’s nice and heavy and has worked well so far! Always love a good thrift score.
It’s my first time using this pot. Does anyone know why there’s the white stuff at the bottom? Did I mess it up? How should I get it off?
I currently own a G5 3qt saute pan that this might replace. I'm not crazy about the performance of that pan vis a vis evenness or heat retention. I have small hobs and this seems significantly thicker than my G5 or Copper Core stuff which I expect might help it retain heat better.
Has anyone here cooked with the older models and can speak to how they perform vs the newer G3 that replaced them?
Home and Cook Sales Packaging Damage Allclad 12" D5 Polished w/ lid. Kenji Lopez Alt's The Food Lab, Bar Keepers Friend, and a scrub daddy.
His birthday was the 27th, his wife's is today the 30th, and he moved into his house a year ago but never had a house warming party. Going over there Friday to celebrate the three things.
I fucked up and used the skillet to boil water to see how evenly it heated compared to my G5 and Copper Clad stuff and now I have some marks on the bottom I should try to rid w/ vinegar or BKF.
Dude is constantly talking about wanting to cook more at home, to venture out and get more competent in the kitchen. I feel like stainless steel is like a posture correcting chair in that it forces you to learn how to manage temperature and fat. I would be stoked to get this gift as an aspiring home chef, but what do you think? Did I do gud?
So I already have a 3 quart saute and want a fry pan to complement it with. I know all clad always has the 12 inch fry pan with lid on sale for $149, but I read that the French skillets are also an option?
Thanks
I purchased a D3 curated frypan two years ago, and experienced the edge issue. I contacted them and mailed the pan, and I received the replacement after two months waiting. But the replacement pan arrived warped. I contacted them again, mailed it back, they sent another warped pan, repeat, and now I’m already on the fourth or fifth pan that came warped. They refused to do anything other than continuing the replacement, but what’s the point of mailing it back and forth if what they have are all defective? What’s wrong with your quality control all-clad? All the warped pans only wobble in one direction like the video shows.
You guys have any other recommendations for tongs? I had the all clad ones but they were horrible. They bend so much with no pressure at the tips that it’s impossible to even pick anything up. Everything just slides right off. I tossed them in the garbage. Embarrassing for the price honestly.
Looking for a workhorse everyday pan to replace some older nonstick pans. I usually cook for 2-3 and would rather err on the side of a bigger pan. I had been leaning the D3 weeknight 4 quart for awhile, but can't decide if the saute or essential in 4 quart would be better.
Head is spinning with my options and have searched the posts for a comparision of all 3, but to no avail. Am I just splitting hairs here between these options?
We're getting a GE Cafe 30" Induction Double Oven and we know the biggest burner is listed as 11". Obviously the coil size will be smaller (although we don't know how much). We're also buying an assortment of new D3 All-Clad cookware.
We need a saute pan with as much interior bottom cooking space as possible. Can somebody who owns a D3 5 qt saute pan give us a measurement of the exterior bottom diameter of that pan that actually will contact the stovetop hob?
We can also consider a D5 5 qt saute or 5 qt copper core if someone who has one of those could measure the exterior bottom of that pan that actually will contact the stovetop hob?
The dimensions listed on All-Clad's website don't give us this exact measurement (all 3 are 13" for the top diameter), and we'd rather not guess by assuming the bottom is somewhat smaller than the top.
Now that that the sale is over,I am interesting in seeing what you guys picked up from the warehouse sale.
I cannot wait... I have a bunch of 15+ year old non-stick junkware. I own one (1) D3 12" skillet and LOVE it, so I think I will really like this cookware.
cleaned the bottom of my nonstick pan and scratched it-is it safe to use? I used a stainless steel scrub because there was a lot of grease but i over did it—The part i would cook in is not scratched just the bottom.
Just noticed this small hole in my pan not sure what caused it. I have only cooked egg and steak on this pan so no super acidic or salty food