Amazon[amazon.com] has 12" All-Clad 3-Ply Stainless Steel Covered Fry Pan for $129.95 - $10 off when you 'clip' the coupon from the product page - $29.96 off at checkout = $89.99. Shipping is Free
Macy's[macys.com] has 12" All-Clad 3-Ply Stainless Steel Covered Fry Pan for $129.99 - $39 off with promo code FRIEND = $90.99. Shipping is Free
Product Info
Product Description:
Steel the focus. Made in the Usa & crafted from brilliant tri-ply 18/10 stainless steel, this fry pan heats up quickly, efficiently & consistently. A flat bottom & flared sides let you flip & toss food around, while also providing ample space to turn food with a spatula. Home - Kitchen Kitchen - Cookware
Product SKU:
1174035_11644901318
UPC:
11644901318
Community Notes
This collaborative space allows users to contribute additional information, tips, and insights to enhance the original deal post. Feel free to share your knowledge and help fellow shoppers make informed decisions.
Amazon[amazon.com] has 12" All-Clad 3-Ply Stainless Steel Covered Fry Pan for $129.95 - $10 off when you 'clip' the coupon from the product page - $29.96 off at checkout = $89.99. Shipping is Free
Macy's[macys.com] has 12" All-Clad 3-Ply Stainless Steel Covered Fry Pan for $129.99 - $39 off with promo code FRIEND = $90.99. Shipping is Free
Price Intelligence
Give Feedback
Model: All-Clad D3® Stainless Steel Frying Pan with Lid
Deal History
Deal History includes data from multiple reputable stores, such as Best Buy, Target, and Walmart. The lowest price among stores for a given day is selected as the "Sale Price".
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
Order Summary
Items:
Shipping & Handling:
Your Coupon Savings
Extra Savings
Total Before Tax:
Estimated Tax Collected:
Order Total
$129.95
$0.00
-$10.00
-$29.96
$89.99
$8.50
$98.49
Would this beat my cast iron and carbon steel pans in terms of non-stick, indestructibility, and heat evenness? My Lodge pans are so much cheaper than these. Why should I even consider buying this?
Would this beat my cast iron and carbon steel pans in terms of non-stick, indestructibility, and heat evenness? My Lodge pans are so much cheaper than these. Why should I even consider buying this?
Different pans for different purposes. This is like asking why you you might want a serrated knife if you already have a chef's knife.
Stainless steel is what Michelin star restaurants use to make most food. Why? Because it's a perfect inert surface that can be easily cleaned, is durable, can sustain acids, is light weight, and heats quickly and predictably.
It's virtually a perfect cooking surface. Teflon, carbon steel, and cast iron, in contrast, all have clear downsides against the aforementioned feature set of stainless steel.
5
1
Like
Helpful
Funny
Not helpful
Sign up for a Slickdeals account to remove this ad.
Would this beat my cast iron and carbon steel pans in terms of non-stick, indestructibility, and heat evenness? My Lodge pans are so much cheaper than these. Why should I even consider buying this?
Stainless steel pans are not non-stick, that is the entire point. You will develop superior browning and frond. It also requires no seasoning and is non-reactive. Cast iron and non-stick have their uses, but most of your cookware should be stainless.
Would this beat my cast iron and carbon steel pans in terms of non-stick, indestructibility, and heat evenness? My Lodge pans are so much cheaper than these. Why should I even consider buying this?
I'd add a few things to the other answers.
If you are fully in the groove of using cast iron and carbon steel, both of which require seasoning, a clad stainless skillet may not be a huge jump up for you. Going from a Lodge pan you will lose the massive heat retention of cast iron but you will also lose the hotspots. (Your current pans are the absolute worst in heat-evenness because iron and steel are terrible conductors of heat) Food will stick more - you can probably cook eggs in your Lodge pan but that's a no-go in stainless. You gain being able to cook with acidic ingredients. Having both, I mostly use cast iron for searing meat and the stainless skillet for everything else. But I don't really enjoy the maintenance cycle of cast iron. I like scrubbing the shizzat out of my pan with Barkeeper's Friend to get it shiny.
I think a skillet is very much getting into diminishing returns. Not everyone does cooking where pan fond matters because you're deglazing the skillet. If you run into limitations with cast iron you can bump up to anodized aluminum (unless you are on induction) for a heck of a lot less than $90, and do 90% of what the expensive pans can do. In other words - if you don't already know what the benefit of a clad skillet is, it probably won't benefit you.
Now if we're talking about saucepans, that's a different story. If you heat up anything with milk, eggs, or sugar in it, the even heat of a good fully clad saucepan makes a huge difference.
My slightly uninformed opinion would be that for 99% of chefs using a stove and tossing the pans in the oven or on the grill.
D3 > Copper Core > D5
My rationale: the five layer takes too long to heat up and heat through. For that amount of effort I'd rather use my cast iron. The D3 tests very well even besting the D5 in America's test kitchen. I'm unsure if the copper core is worth the premium for so little gain (IMHO).
I bought two pans yesterday both brand new with lid.
D3 10" with lid NEW for 69.99
D3 12" with lid NEW FOR 89.99
Both from Amazon via their price match of the Macy's sale. The prices seemed so good to me, that it didn't make sense to go for a factory second on a Copper Core when I can get brand new and fully warrantied pans. Plus Amazon is easy returns or exchanges in the rare chance that I get a counterfeit.
It's so strange how many All-Clad threads are in the first few pages
Different pans for different purposes. This is like asking why you you might want a serrated knife if you already have a chef's knife.
Stainless steel is what Michelin star restaurants use to make most food. Why? Because it's a perfect inert surface that can be easily cleaned, is durable, can sustain acids, is light weight, and heats quickly and predictably.
It's virtually a perfect cooking surface. Teflon, carbon steel, and cast iron, in contrast, all have clear downsides against the aforementioned feature set of stainless steel.
Restaurants (awarded Michelin stars or not) don't generally use these pans. They use aluminum pans for many applications. Quicker to heat up and cheap to replace. That's why you don't see All-Clad at restaurant supply stores.
Restaurants (awarded Michelin stars or not) don't generally use these pans. They use aluminum pans for many applications. Quicker to heat up and cheap to replace. That's why you don't see All-Clad at restaurant supply stores.
TV chefs use stainless when doing a show.
Restaurants certainly do use stainless steel pans, because more dishes than not are reactive with aluminum. You'll find aluminum in pro kitchens but it's not a versatile surface - it's reactive, transfers flavors, and can destroy a dish in a second. It really has no place in a kitchen unless you are focused 100% on cost savings.
Restaurants certainly do use stainless steel pans, because more dishes than not are reactive with aluminum. You'll find aluminum in pro kitchens but it's not a versatile surface - it's reactive, transfers flavors, and can destroy a dish in a second. It really has no place in a kitchen unless you are focused 100% on cost savings.
14 Comments
Sign up for a Slickdeals account to remove this ad.
Order Summary
Items:
Shipping & Handling:
Your Coupon Savings
Extra Savings
Total Before Tax:
Estimated Tax Collected:
Order Total
$129.95
$0.00
-$10.00
-$29.96
$89.99
$8.50
$98.49
Wow heck of a deal; with a cashback site and using a credit card offer, this comes out to almost same price as the factory sale for a 2nds.
Wow heck of a deal; with a cashback site and using a credit card offer, this comes out to almost same price as the factory sale for a 2nds.
Stainless steel is what Michelin star restaurants use to make most food. Why? Because it's a perfect inert surface that can be easily cleaned, is durable, can sustain acids, is light weight, and heats quickly and predictably.
It's virtually a perfect cooking surface. Teflon, carbon steel, and cast iron, in contrast, all have clear downsides against the aforementioned feature set of stainless steel.
Sign up for a Slickdeals account to remove this ad.
If you are fully in the groove of using cast iron and carbon steel, both of which require seasoning, a clad stainless skillet may not be a huge jump up for you. Going from a Lodge pan you will lose the massive heat retention of cast iron but you will also lose the hotspots. (Your current pans are the absolute worst in heat-evenness because iron and steel are terrible conductors of heat) Food will stick more - you can probably cook eggs in your Lodge pan but that's a no-go in stainless. You gain being able to cook with acidic ingredients. Having both, I mostly use cast iron for searing meat and the stainless skillet for everything else. But I don't really enjoy the maintenance cycle of cast iron. I like scrubbing the shizzat out of my pan with Barkeeper's Friend to get it shiny.
I think a skillet is very much getting into diminishing returns. Not everyone does cooking where pan fond matters because you're deglazing the skillet. If you run into limitations with cast iron you can bump up to anodized aluminum (unless you are on induction) for a heck of a lot less than $90, and do 90% of what the expensive pans can do. In other words - if you don't already know what the benefit of a clad skillet is, it probably won't benefit you.
Now if we're talking about saucepans, that's a different story. If you heat up anything with milk, eggs, or sugar in it, the even heat of a good fully clad saucepan makes a huge difference.
D3 > Copper Core > D5
My rationale: the five layer takes too long to heat up and heat through. For that amount of effort I'd rather use my cast iron. The D3 tests very well even besting the D5 in America's test kitchen. I'm unsure if the copper core is worth the premium for so little gain (IMHO).
I bought two pans yesterday both brand new with lid.
D3 10" with lid NEW for 69.99
D3 12" with lid NEW FOR 89.99
Both from Amazon via their price match of the Macy's sale. The prices seemed so good to me, that it didn't make sense to go for a factory second on a Copper Core when I can get brand new and fully warrantied pans. Plus Amazon is easy returns or exchanges in the rare chance that I get a counterfeit.
It's so strange how many All-Clad threads are in the first few pages
Stainless steel is what Michelin star restaurants use to make most food. Why? Because it's a perfect inert surface that can be easily cleaned, is durable, can sustain acids, is light weight, and heats quickly and predictably.
It's virtually a perfect cooking surface. Teflon, carbon steel, and cast iron, in contrast, all have clear downsides against the aforementioned feature set of stainless steel.
TV chefs use stainless when doing a show.
TV chefs use stainless when doing a show.
https://www.getservewar
https://www.unifiedallo
https://www.getservewar
https://www.unifiedallo