The All-Clad D3 Stainless Steel 10-Piece Cookware Set includes essential pieces for frying, searing, roasting, simmering, and boiling. Ideal for everyday home cooking, this collection is designed to deliver a lifetime of reliable performance and exceptional cooking results.

The pieces in this collection feature a sleek, industrial-inspired design with a polished stainless steel exterior. Long, riveted handles are designed to stay cool on the stovetop, while easy-grip loop handles on larger pieces and lids provide added stability.

This 10-piece cookware set includes 8-inch and 10-inch fry pans, 2-quart and 3-quart saucepans with lids, a 3-quart sauté pan with lid, and an 8-quart stockpot with lid. Its versatile design is compatible with all cooktops, including induction.

PRODUCT SPECIFICATIONS

• Made in: USA
• Material: Stainless steel
• Exterior finish: Polished stainless steel
• Color: Silver
• Number of pieces: 10

CARE

Before first use, wash the pan thoroughly and clean it after each use.

When browning, sautéing, or searing food, allow ingredients to reach room temperature. Remove excess moisture before cooking to prevent splattering. Preheat the pan over low to medium heat before cooking. When the pan is ready, water droplets will glide across its surface. Add enough oil to coat the bottom of the pan. Once the oil is hot and begins to produce a light wisp of smoke, add the food. The food should sizzle when it touches the pan. Allow it to cook undisturbed. When cooking with stainless steel, food is ready to turn once it releases naturally from the surface. After removing the food, deglaze the pan with wine or broth to create a flavorful sauce from the browned bits.

High heat should only be used for boiling.

Stainless steel cookware is oven- and broiler-safe up to 600°F. Prolonged exposure to temperatures above 500°F may cause discoloration of the stainless steel but will not affect its performance.

Caution: Except when preheating, never leave an empty pan on a hot burner, as this may cause damage. Overheating can result in brown or blue discoloration. To prevent small white spots or pitting, bring liquids to a boil or wait until food begins cooking before adding salt. Pitting does not affect cooking performance but may alter the appearance of the pan's interior.

CLEANING

To keep your All-Clad cookware looking like new for years to come, we recommend washing it with soap and a sponge.

Allow the pan to cool before cleaning. Rinse away food residue with warm water. Soak the pan in warm, soapy water, then wash it with a sponge or soft cloth. Use a nylon scrubbing pad for stubborn stains. Rinse the pan with warm water and dry immediately to prevent water spots.

If food has burned onto the surface, generously sprinkle the affected area with baking soda, add water, and bring to a boil. Use a wooden spoon to loosen food particles from the surface.

For stubborn stains or marks, such as burned-on grease, animal proteins, or charred food, clean the pan with a non-abrasive, chlorine-free cleaner such as All-Clad cookware cleaner, Bar Keepers Friend®, or Bon Ami®. Mix the cleaner with a small amount of water to form a paste, then apply it using a soft cloth or sponge and rub the surface in circular motions. Rinse the pan with warm water and dry immediately. Repeat as needed, allowing the paste to sit on the surface before scrubbing.

For discoloration or blue or rainbow-colored stains, wipe the pan with a sponge or soft cloth and white vinegar.

To remove white mineral deposits caused by hard water, boil a mixture of equal parts white vinegar and water in the pan.

Caution: Do not use oven cleaners, steel wool, steel scouring pads, harsh detergents, or cleaning products containing chlorine or peroxide, as these may damage the pan. Nylon scrubbing pads should only be used on stainless steel surfaces. Never place a hot pan under cold running water, as the sudden temperature change may cause warping.