expirediconian | Staff posted Oct 06, 2023 04:07 PM
Item 1 of 6
Item 1 of 6
expirediconian | Staff posted Oct 06, 2023 04:07 PM
All-Clad Factory Seconds: 12" D3 Fry Pan / Stainless
& More + Free Shipping$63
$200
68% offHome and Cook Sales
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1) Weird that I didn't get this email from them, I've been on their list for a while and have purchased several items in the last 12 mths. 🤔
2) If your new or relatively newly getting into cooking or cookware and are OR WILL BE cooking for more than two,people, I highly recommend consider purchasing one of the following, it will likely become your most often used and best pan
- 12-In. Fry Pan / Stainless - Packaging Damage $69.99 (note, no lid. same pan with lid is also currently available for a little more $ if desired).
- 12.5-inch Skillet / D3 Everyday - Second Quality, $99.95 (more cooking area, contoured handle I greatly prefer over the straight handled version).
- 12-in Fry Pan / D5 Stainless Collective Cookware - Packaging Damage at $99.95 (heavier and thicker pan, some people prefer the 5 layers, I find them unnecessary in my experience).
- 12-in Fry Pan / D5 Stainless Collective Cookware - Packaging Damage $99.95 (amazing deal for this pan, it's the heavier D5 version, brushed exterior finish some prefer, vs the shiny/mirrored finished, contoured / bent style handle I greatly prefer)
- 10.5-In Fry Pan / D3 Curated - Second Quality $69.95, (smaller, lighter pan, amazing quality, contoured / bent handle, no lid, fantastic deal).
And probably to some, the most important thing!
3) Stainless Steel cookware IS NOT, NON-STICK COOKWARE.
It's actually used SPECIFICALLY to help sticking to develop crust on proteins and then to release that crust with liquid which creates a super flavorful, readily available liquid / sauce, it's called "fond" search it up on the interwebs and be a MUCH better "cook" because of it.
https://www.foodnetwork
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I use carbon steel for fry pan but do use stainless steel for my pots. Slowly trying to upgrade my pots to allclad.
We use similar sized carbon steel skillets as well.
Any acidic ingredients (I.e. tomatoes tomato based sauces / dishes) can quickly remove the seasoning from carbon steel so we are pretty intentional about using our stainless pieces with red sauces and tomato based stews, etc, in which there are many!
No returns leaves you exposed for them to dump some real crap, doesn't it?
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