All-Clad D5 5-Ply Brushed Stainless Steel Fry Pan 8 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

Often I wait years after purchasing something to leave a review because I feel time needs to tell whether the item can hold up to wear, it there is any user un-friendliness that develops or other issues arise. I found this pan so easy to work with out of the box that it deserves a preliminary review. I do plan to update after a long while of use to confirm or deny my current experience.CONS: let’s discuss the cons first as there is really only one and that should be gotten out of the way, price. Even at its lowest point about a year ago at $146 for the 12” d5 that is quite a bit of money for a pan without a lid. My recent purchase of that pan was $215. It took me two months to pull the trigger because I simply couldn’t justify spending that much money on a pan even if it was amazing.So all that to say, if you don’t care about your physical health and don’t mind the poison in non stick cookware or if you are not a chef who needs to have an excellent tool for cooking then this is not for you.PROS:1) SAFETY: In my journey of seeking healthy options for cooking with I’ve know for years that anything non stick not only contains harmful chemicals released when the pan is heated, but they are nearly always made with aluminum which causes a host of physical, mental and neurological issues when it gets into us even in small amounts. My buddy recently showed me his Hex-Clad set which he paid some exorbitant price for a 5 piece set. I almost went that route til I realize despite being made of SS the non stick costing sure enough contained PTFE, a known endocrine disruptor.This d5 all clad pan is layered with SS and aluminum for better heat conduction but the aluminum is safely encased between the layers so it only aids in conducting heat and not in giving you dementia. This pan meets all the criteria of being safe in terms of cooking your food without adding anything else bad you don’t want in there, what a novel idea!2) DURABILITY: Here is where I cannot say I’ve used this pan 10 years and it still held up. However with a lifetime warranty I trust this company will make good on its claim this pan can go the distance. With proper care you should be able to pass this pan to your children and hey to theirs, just as you would expect with cast iron. Durability however doesn’t mean the weight of cast iron as it is lightweight for its size and what it is. You won’t be struggling with the pan sill or chicken or sautéed veggies having to use both hands to carry.3) EASE OF CLEANING: people get tripped up here. One of the things that made me hesitate the longest was answers to questions and reviews that it was hard to clean and everything burned to it. Both are false if you know what you’re doing and willing to learn how to use this tool. As you can see by my pictures attached I was able to cook eggs and bacon without burning anything to the surface, it cleaned up well and the final product (the food) wasn’t a charred burnt mess. The are multiple videos out there which will show you how to both season and clean your pan to prevent burning and to clean it like new when it does happen. Some quick tips in this review would be:-cook on low to medium heat-use a high smoke point oil to season (find a YouTube vid for this)-when it gets a glazing or patina or burnt stuff on it use Bar Keeps friend or the All Clad powder they sell. Apply it gently and without a lot of muscle as this is a gentle abrasive.You can indeed season SS which will give you all the non stick ability and more than Teflon. Once you wash with soap you will need to re-season. Expect not to have to do that every time you cook but occasionally it may happen and if so it’s very easy and take minutes, time well spent to preserve the pan and piece of mind.4) MADE IN THE USA: You get what you pay for. This product made in my home state of PA and is expertly crafted to give you a product that will last a lifetime. You support American jobs, families and steel production when you buy American. Vote with your dollar and don’t be stingy. It may cost a bit more but that’s because you won’t be buying a replacement next year.It should also be noted that I did not receive any kickbacks for this review. After all the exhausting research I did I’m glad I went with this pan and hope that my experience can help others make an educated decision. Happy cooking and cheers to your health!

I was able to find this skillet sold as an "open-box" from a vendor at 50% off before the holidays. It arrived in a brown box. There is a very slight ripple appearance in the metal around one of the rivets which most would never even notice, but there was also a slight nick on the underside of the handle right where the forefinger would site, absorbing the weight of the skillet. It could definitely be felt by the finger like a slight rough edge. Luckily, I have a set of fine sanding paper and was able to sand out the nick and have it polished up so it could neither be felt or seen... in summary, skillet now like new. It is not my first D5 All-Clad piece. It is very sturdy with some heft to it, but not as much as a cast-iron skillet. It cooks great and cleans easily. One just has to know how to heat it properly when cooking... pre-heat, but not too hot. I'll have this 10" skillet for the rest of my life.

We have owned and used three of these frying pans (8, 10, and 12 inch) daily for the past year and I can say I only wish I knew such pans were available a long time ago....They fry magnificently on very low heat and you simply place the cooled pan in the sink and let it soak for five minutes or so in warm soapy water and simply wipe out with a dish cloth and rinse......No scrubbing whatsoever.....The pans cook well, they clean very easy and are safe for your food and most importantly, your health....Spend the money and buy the best for yourself....These are the best.......

SUCH A wonderful Pan my heart skipped a beat when I opened the box and saw the pan , I know I will have many great dishes using it.

Have had All-clad cook ware for over fifty years. Latest purchase was as good as what I purchased nearly half century ago.

The product clearly was a defective one with dents clearly visible inside the fry pan... I did notice it did not have the original packaging but didn't think much of that until I removed the plastic wrap. See photos. I've been using All-Clad for over 20 years [my husband gifted me a full set of the originals]... the product is superb. But I'm also a stickler for the BEAUTY of it, so at this price defects are unforgiveable. Returned it.

I use this pan at least twice a week, sometimes every day. It works great. I ended up buying a 10 inch version as well after a few months for when I'm cooking only for myself (a 12 inch pan is a little unnecessary for one burger or steak).It seems to distribute heat great (I fried latkes in it just last night and working 3 at a time didn't see any of them come out underdone) and is really easy to clean.It will stain some, however it's easy enough to remedy that with baking soda. I use baking soda to clean pretty much all of my stainless cookware and it works great. No matter what cookware WILL stain. It's unavoidable, whatever "life hacks" or random internet comments say. The question is how easy is it to clean and this pan is pretty easy. The rivets for the handle are spaced perfectly so you can clean between them easily.It is also oven safe, so you can go stove to oven with it easily. But it is a bit heavy, this thing is a sturdy pan. Like if I hit a zombie with it it would solidly die, and the pan would be unharmed.I only wish this one came with a lid.

A high quality item as far as materials and construction go:Even heating; perfectly flat bottom; almost effortless clean-up (if you know what you're doing with your cooking and cleaning); good looks...However, the handle design stinks! Whoever designed it must have very strange-shaped hands. Unnecessarily difficult to grip well.I've accumulated a lot of pots & pans over the years, from cast iron to aluminum to copper to stainless steel, from cheap to expensive, and this pan has the worst handle.The lousy handle really gives a black eye to what is otherwise a great piece of cookware.