This All-Clad D3 Stainless Steel Sauté Pan with Lid is an essential tool for unleashing your inner chef, from preparing comforting family dinners to confidently cooking for guests. Made in the USA and crafted to ensure safe, even heating, this classic style features a 3-ply bond and extraordinary performance that will last for generations. This sauté pan comes with a stainless steel lid and is ideal for searing, browning, and pan-frying just about anything. For over 40 years, All-Clad has been inspiring and equipping both the world's best chefs and the best chef in all of us.

• Fast and Even Heating - A three-ply D3 item laminated to the rim to provide professional performance and last. High-quality 18/10 stainless steel sears food perfectly and is ideal for deglazing and making sauces.
• A Design You'll Love - D3 has a professionally polished stainless steel finish. Our classic double-riveted stainless steel handles ensure a firm grip.
• Built to Last - These items have earned the trust of generations of chefs and come with a limited lifetime warranty from All-Clad. Oven and broiler safe up to 600°F and compatible with all cooktops, including induction. Handwashing is recommended.
• Rolled, designed, and assembled in Canonsburg, PA - USA since 1971.

PRODUCT SPECIFICATIONS

• Made in: USA
• Material: Stainless Steel
• Exterior Finish: Polished Stainless Steel
• Color: Silver
• Number of Pieces: 1

CARE

Before first use, make sure to wash the pan thoroughly, then clean it after each use.

To brown, sauté, or sear foods, they should be at room temperature. Remove excess water before cooking to prevent splattering. Preheat the pan over low to medium heat before cooking. Water will float in the pan when it's ready. Pour enough oil to cover the surface of the pan. Place food in the pan once the oil is hot. It will produce a thin steam when the oil is ready. Food should sizzle when you place it in the pan. Let it cook. On stainless steel, you can turn it if it no longer sticks to the pan. After removing food from the pan, deglaze it with wine or broth to make a sauce with the browned food particles.

High heat should only be used to boil ingredients.

Stainless steel is oven and broiler safe up to 600°F. Overexposure to temperatures above 500°F may alter the color of the stainless steel but will not decrease its performance.

Caution: Except for preheating, an empty pan should not be left on a hot burner, as this could damage it. Overheating may cause brown or blue spots to appear. To prevent the formation of small white spots or pits in your pan, bring liquids to a boil or wait until food begins to cook before adding salt. The formation of small pits does not affect cooking results but may alter the beauty of your pan's interior.

CLEANING

To keep your All-Clad items looking new for a long time, we recommend washing them with soap and a sponge.

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

If food has burned, sprinkle the surface generously 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 on the surface, such as burned grease, animal proteins, or charred food, clean the pan with a non-abrasive, chlorine-free product such as All-Clad products, Bar Keeper’s Friend®, or Bon Ami®. Form a paste with the cleaning product and a little water, spread the paste with a soft cloth or sponge, and rub the surface in circular motions. Rinse the pan with hot water and dry it immediately. Repeat as needed, allowing the paste to sit on the pan before scrubbing.

In case of discoloration or blue/rainbow stains, wipe the pan with a sponge or soft cloth and white vinegar.

For whitish hard water spots, boil 1 part white vinegar and 1 part water to remove them.

Caution: Do not use oven cleaners, steel wool, steel scouring pads, harsh detergents, or detergents containing chlorine or peroxide, as these products may damage the pan. You can only use a nylon scouring pad on a stainless steel surface. Never run a hot pan under cold water, as this could warp it.