All Clad Factory 2nds Sale: 3-Quart D3 Saute Pan w/ Lid Expired

Eggs are among the hardest things in stainless steel, and the thing a lot of otherwise-stainless-steel-users keep a nonstick around for just for ease. Not all, but many.

I guess a few points:

As far a stainless steel goes, the All-Clad D3 line is generally considered the best in the world. (D3 is also the original All-Clad line)
You can get cheaper stuff that's still good though. HomeGoods, etc. use to sometimes have tri-ply Calaphon stainless steel (have some, it's good), and I read Tramontina is also good.
Stainless steel has a learning curve, but many think of it as the best main workhorse of a kitchen. Once you get it down, it's easy. It's just the learning curve (riding a bike, etc.)
I'd probably go measure your main pan (they're measured across the top, not bottom) right now, to get a feel for what's best.
Everything All-Clad is good. Idk what sizes are best for your situation. For us, we have several 10" frypans for most things, and a single 12" frypan for a few situations.
If you set an alert, All-Clad stuff goes on sale at various places, quite a few times a year. So it's not a now-or-never situation.


For cooking with stainless steel


Set it on a cold burner, or a burner you just turned on
Heat it up, until when you splash water on it - the water rolls around in little balls, instead of immediately evaporating
Put your food, but don't move it around. Let is sear before you touch it again. (for most things - things like frozen veges are fine to move around)
When done, wait until the pan is close to room temperature
Fill with water and a drop of soap
Let it soak at least 15 minutes
Clean. EDIT: like GregM5365 said -get some 'barkeeper's friend' . It makes stubborn stains pretty easy.
The reason to start it on a cold-ish burner, and wait until it's cool to clean - is to avoid warping. It's actually waaaaayy less likely to warp than most pans. But, if you warp a nonstick - eh, it was going to die in the next year anyway. These however will last basically forever if not warped, so it's a lot sadder to mess one up.
If it ever gets really stained | you care, you can throw it in a stockpot with water & baking soda, boil for 30 minutes, then everything comes right off. Sounds like a pain, but I just did this to our 4 year old Calaphon stainless steel pans that had gotten stained due to lazy cleaning over time - they now look new. So again, decent quality stainless steel can be basically forever purchases.

2nds = may have imperfections , like a scratch, polishing isuse, etc... packaging damage should = brand new, just damaged outer box

I've bought a few of both, and as far as I could tell all seemed brand new. Biggest issue for me is is after buying some All-Clad my wife won't settle for anything less.