All-Clad Factory Seconds + 10% Off: 3-Qt D3 Saute Pan w/ Lid
Expired
$72
$245.00
& More + Free S&H on $60+
+30Deal Score
29,426 Views
Home and Cook Sales has All-Clad Factory Seconds on sale with an additional 10% off when you use code code SDGAMEDAY10 at checkout. Shipping is free on orders $60+.
Note: Provide email to enter the sale. All sales final.
Thanks to Deal Editor iconian for finding this deal.
I created that thread because every time one of these All-Clad sales comes I was seeing the same questions over and over and over -- questions about the sale, about the seconds and the sketchy website, about All-Clad and the difference between the different pans, about All-Clad vs other brands. It's gotten pretty comprehensive but suggestions for improvement are always welcome.
Bought a 12 inch fry with lid about 9 months ago, then a 9 inch french skillet 3 months ago. The first was "second quality" and the second was "packaging damage," but we couldn't find a damn thing wrong with either of them. The D3 is usually the best bang for the buck, and I choose that over D5 because it's supposed to be the lighter option while the performance is darn near identical, and the D3 stuff is already plenty heavy for my wife. The best of the best is their copper core line, but even at these reduced prices it's too rich for my blood.
I only ever by the stainless steel stuff, can't speak about any of the appliances, non-stick, or anodized. If I didn't already have a roaster big enough for a turkey, I might try those out since the prices are approaching reasonable. But the site itself is reliable and the products I've purchased have been great.
Sign up for a Slickdeals account to remove this ad.
I would recommend getting a D5 or copper core for steaks. Yes, cast iron and carbon steel may retain heat better and give you a better sear but you can still create a nice fond in stainless. When I'm making an acidic sauce I sear my steak in my 4qt D3 saucepan. It works fine but I wouldn't overcrowd the pan. I think D3 is fine for beginners but if you really want a versatile pan go with D5 or copper core.
Cast iron for the most cost effective pan for cooking steaks, agreed. Though I personally get better results from my carbon steel. Stainless steel will do fine but for the $$, if that's your only use case, get cast iron instead imo.
I grabbed the immersion blender for $60. Highly rated and half off its typical price (been going for $117 on Amazon for a while now, not the $170 MSRP it says) - great deal for only damaged packaging imo.
If you want to cook 1 steak, a D3 10 inch pan is perfect. Just note that they measure from the rim, so the actual cooking surface is a few inches smaller than 10.
For more than 1 (not recommended since it'll lose heat) buy the 12 inch. I would recommend buying both a D3 10 inch and D3 12 inch to cover your bases. I have 2 D3 10 inch pans and a D3 12 inch.
I usually use my 2 10 inch stainless steel pans when making steak dinners since I cook 2 16 oz ribeyes. Also not thick enough to need the oven so you have room for error.
Just make sure to do the water test to make sure the pan is hot enough when adding the oil, the water should bead instead of evaporating, and then wait a few minutes after adding the oil before adding the steak.
I use a 5qt version of this sauté pan for all kinds of cooking daily. It's like a hybrid of a pot and a frying pan, so you can boil food and fry with it. I love how it can cook large meals quickly, and steaks sear exceptionally well in it. Less oil splashage because of the deepness of the pan is a big plus for me.
I would recommend getting a D5 or copper core for steaks. Yes, cast iron and carbon steel may retain heat better and give you a better sear but you can still create a nice fond in stainless. When I'm making an acidic sauce I sear my steak in my 4qt D3 saucepan. It works fine but I wouldn't overcrowd the pan. I think D3 is fine for beginners but if you really want a versatile pan go with D5 or copper core.
From what I gather is d3 is the most typical pan and that the extra cores help evenly heat a bit more, but not a ton. Like yes it's better but diminishing value? Someone more experienced may know
I bought a set I don't use, I would sell someone. I used some pieces maybe 2 or 3 times and then some I never used at all. still like new. I'm located in Ohio
D3 Stainless Everyday 3-ply Bonded Cookware Set, 10 piece Set
We used to buy shitty pots and stuff and after about 15 years of this I couldn't take it any more. As kosher observers we need 2 sets of pots anyway and so we decided on All Clad after buing one of their sets from Macy's on a black Friday sale. For milk we got D3 and for Meat we got Copper. The deals on this site are awesome. Every 6 months to a year or so we buy a new pot or pan to add to the set as needed. We usually buy seconds and only one Copper core actually looked like it was a seconds. If you only need one set the copper core is more for bragging rights then anything else. You will be very very well served by D3. They are very sturdy, very solid and just a bit heavy. But u will feel like an actual chef/Cook when u use them. But with confidence from this site. I have never been steered wrong and neither will u.
Yeah I was eyeing the 2 qt copper core saucepan just a few weeks ago for $110 if I remember correctly. It's now priced at $160(!). Wonder if there's any rhyme or reason for pricing decisions
Certain items are more highly discounted each sale. It likely depends on how many "seconds" they have. $110 for copper core was definitely one of those big discounts. I've been keeping an eye out for the copper core 4 qt sauce pan. I think it's $200 now, but I've seen it for around $130-140 before. Of course, I saw that in a slick deal thread on a month a didn't notice the email for the sale.
I would recommend getting a D5 or copper core for steaks. Yes, cast iron and carbon steel may retain heat better and give you a better sear but you can still create a nice fond in stainless. When I'm making an acidic sauce I sear my steak in my 4qt D3 saucepan. It works fine but I wouldn't overcrowd the pan. I think D3 is fine for beginners but if you really want a versatile pan go with D5 or copper core.
D3 is actually the pan for advanced cookers because the temperature of the pan reacts to changes in heat quickly, and so it's easier to burn things. D5 would be a better pan for beginnings since it reacts more slowly to changes in heat.
The handle design and the pour lip. I believe the D3 everyday is not sold in retailers, just on All Clads website.
Yes the pour lip is fantastic on the D3 everyday, D3 collective, D5, etc. lineups. I feel like I would not want to go back. The only downside to consider with this is the flaring of the pans with pour lips means they have a larger diameter for the same size pan and so they take up more precious space on your stove top. We have a small stove top and as I build out our set of cookware, I still continue to buy versions with flared pour lips.
37 Comments
Your comment cannot be blank.
Featured Comments
Stovetop, oven, BBQ grill or just on top of a Chimney Starter for the hottest sear ever.
I created that thread because every time one of these All-Clad sales comes I was seeing the same questions over and over and over -- questions about the sale, about the seconds and the sketchy website, about All-Clad and the difference between the different pans, about All-Clad vs other brands. It's gotten pretty comprehensive but suggestions for improvement are always welcome.
I only ever by the stainless steel stuff, can't speak about any of the appliances, non-stick, or anodized. If I didn't already have a roaster big enough for a turkey, I might try those out since the prices are approaching reasonable. But the site itself is reliable and the products I've purchased have been great.
Sign up for a Slickdeals account to remove this ad.
I grabbed the immersion blender for $60. Highly rated and half off its typical price (been going for $117 on Amazon for a while now, not the $170 MSRP it says) - great deal for only damaged packaging imo.
For more than 1 (not recommended since it'll lose heat) buy the 12 inch. I would recommend buying both a D3 10 inch and D3 12 inch to cover your bases. I have 2 D3 10 inch pans and a D3 12 inch.
I usually use my 2 10 inch stainless steel pans when making steak dinners since I cook 2 16 oz ribeyes. Also not thick enough to need the oven so you have room for error.
Just make sure to do the water test to make sure the pan is hot enough when adding the oil, the water should bead instead of evaporating, and then wait a few minutes after adding the oil before adding the steak.
Hope that helps!
From what I gather is d3 is the most typical pan and that the extra cores help evenly heat a bit more, but not a ton. Like yes it's better but diminishing value? Someone more experienced may know
Sign up for a Slickdeals account to remove this ad.
D3 Stainless Everyday 3-ply Bonded Cookware Set, 10 piece Set
Sign up for a Slickdeals account to remove this ad.