D3 Stainless Everyday 3-ply Frying Pan

Everyday stainless steel frying pan.

SKU: 8400002161

Size: 8" (20cm)
Sale price$89.95 CAD
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The legend reinvented and exclusive

Everyday D3 stainless steel cookware combines the performance of our classic D3® stainless steel with the features most demanded by All-Clad's experienced cooks. Proudly bonded, designed and assembled in Canonsburg, Pennsylvania.

Who's it for?

It's perfect for cooking enthusiasts who appreciate quality, durability and enhanced features that make cooking easier.

Why it's great for cooking

D3 Everyday cookware is made from a three-layer structure that combines the attributes of aluminum for excellent thermal conductivity and the durability of stainless steel for fast, consistent results.

Ideal for the oven

Versatile for all cooking needs and induction compatible.


  • You asked, we listened - D3 Everyday is our exclusive line of cookware with the most requested features in our classic three-layer construction.
  • Over 30% more pan surface for larger quantities, comfortable contoured handles, non-drip pouring rims and the 3.5-quart sauce pan lid is interchangeable with this pan.
  • Classic three-layer construction, consisting of a reactive aluminum core bonded to two layers of durable stainless steel all around, for maximum durability and fast, even heat distribution.
  • The flat base and flared sides are ideal for high-temperature frying.
  • Compatible with all cooktops, including induction, and oven and grill safe up to 600°F.
  • Made, designed and assembled in the USA. Covered by All-Clad's limited lifetime warranty.

Technical details

  • Model number :
    • 8": DTC4108.5
    • 10" : DTC4110.5
    • 12" : DTC4112.5
  • Device dimensions:
    • 8" : 14.9 x 8.8 x 3.9 inches
    • 10": 18.7 x 11.4 x 3.7 inches
    • 12": 22.4 x 12.8 x 3.9 inches
  • Material: Stainless steel
  • Exterior finish: Polished stainless steel
  • Color: Silver
  • Number of pieces: 1
  • Warranty: Limited lifetime warranty - All-Clad cookware
  • Made in the USA

Instructions for use

Before first use

Be sure to wash the pan before first use and clean it thoroughly between uses.

For browning, sautéing and searing

Start by cooking food at room temperature. Dry food before cooking to avoid splattering. Preheat the pan to low or moderate heat before cooking. Water will dance on the pan when ready. Add enough oil to cover the surface of the pan. Add the food to the pan when the oil is hot. You'll see a slight steam when the oil is ready. Food should sizzle when added to the pan. Let the food cook. On stainless steel, food is ready to be flipped when it no longer sticks to the pan. After removing the food from the pan, use the browned bits for the sauce, deglazing with wine or stock.

For boiling

This is the only time to use high heat.

Oven cooking

Ovens and broilers are safe up to a temperature of 600°F. Prolonged exposure to temperatures above 500°F may cause the stainless steel to change color, but does not affect its performance.


With the exception of preheating, empty pans must not be left on a hot burner, as they may be damaged. Overheating can lead to the appearance of brown or blue spots. To avoid the formation of small white spots or pitting in your pan, bring liquids to the boil or wait for food to start cooking before adding salt. Pitting doesn't affect cooking performance, but it can detract from the beauty of your pan's interior.

Cleaning tips

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

Allow the pan to cool before cleaning. Rinse off excess food with lukewarm water. Soak in hot soapy water, then wash with a sponge or soft cloth. Use a nylon scouring pad for tougher cleaning jobs. Rinse with hot water and dry immediately to avoid staining.

For burnt food

Sprinkle the surface generously with baking soda, add water and bring to the boil. Use a wooden spoon to loosen food particles from the surface.

For hard-to-clean stains or marks, such as burnt grease, protein shadows and charred foods

Clean with a non-abrasive, non-chlorinated cleaner, such as All-Clad, Bar Keeper's Friend® or Bon Ami® cookware cleaner. Form a paste with the cookware cleaner and a small amount of water. Apply the paste with a soft cloth or sponge, using circular movements. Rinse with warm water and dry immediately. Repeat if necessary, letting the paste soak into the pan before rubbing.

For discolorations such as blue or rainbow

Wipe the pan with a sponge or soft cloth and white vinegar.

For cloudy white hard water stains

Boil a solution of white vinegar and water in a 1:1 ratio.


Do not use oven cleaners, steel wool, steel scouring pads, strong detergents or detergents containing bleach or hydrogen peroxide, which can damage the pan. Nylon scouring pads can only be used on stainless steel surfaces. Never run a hot pan under cold water, as it may warp.

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