All-Clad D3 3-Ply Stainless Steel Fry Pan, 14 Inch, Induction, Oven Broiler Safe 500F, Lid Safe 350F, Pots and Pans, Cookware, Silver

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A bit of a learning curve switching to stainless. Need to stay with medium to low heat or you'll be cleaning the pan longer than it took to cook and eat dinner. I did get good at it but recently been using my cast iron. I like cooking on high heat.

This pan is huge. I no longer have to cook my meat in batches. You can easily cook dinner for 4-5 people in this pan. It is also very easy to handle while cooking and clean-up is a breeze.

Best pan I've ever had. I love it! It's huge!

I've been using mainly All-Clad D5 cookware along with some D3 cookware for the last 5 or 6 years. I truly think it's one of the best, widely available, cookware Brands around. Most of it is Made in USA, which I love. Cheap cookware sets simply do not compare when you're talking about cooking things like seared scallops or delicate fish where you need great control. Before anybody starts spamming this pan for "food sticking" I will say that it's cook surface is great and incorrectly used stainless frying pans from any brand will all stick. With All-Clad, higher Numbers are better for even heat distribution, however it also means a less responsive pan. In other words, the surface temp is more even from edges to center but it takes longer for the pan to heat and cool with changes to the burner setting. I couldn't resist the urge to saute some onions as soon as it arrived today and my thoughts are as follows: This 14 inch pan is a 3 ply (hence "D3") pan which means it won't be as even from edges to center as a 5 ply pan, but it will change in response to changes of the stove more quickly. I have a basic stove with 4 equal size standard burners and this pan is not as even to cook on as my smaller All-Clad D5 pans. If you have a larger stove burner this will be less noticable. It isn't a problem with this specific pan, but something to be aware of if you don't have the large stove burners. It would be an issue with any pan this size from any manufacturer. The actual cook surface is about 11 or 12 inches in diameter and closer to the All-Clad 3 Qt Saute pan but with angled sides for easier turning and tossing. So far, I love this pan for things that get moved a lot in the pan (sauteed vegetables for example) where I need a lot of pan volume and even heat is less critical. It's also good for Paella and other stove to oven to table dishes where you want a wide and shallow pan. For my normal sized stove burner, this pan is probably too big for foods that need very even heat for searing across the entire surface like scallops. My smaller 10" All-Clad D5 pan is a better option for trickier foods like pan seared fish and scallops. In summary, this is an absolutely top quality pan if a 14" frying pan is the right choice for you. If you need a big pan and have a large burner, you will love this pan and shouldn't have too much trouble with even heating. If you have a basic stove with smaller diameter burners, I think the heat distribution might be more obvious so you will be happy with frequently tossed/stirred items like vegetables, but I wouldn't try to pan sear fish edge to edge with this pan. Instead, I would recommend a slightly smaller size All-Clad pan, possibly even an All-Clad 5 ply D5 or higher frying pan for super-even edge to edge heating. As for quality, this pan is hard to beat. All-Clad is my premium choice recommendation and definitely nicer than my budget choice, which is "Made-In" brand. The cheap multi-peice cookware sets just don't compare for serious cooking. You can't go wrong with All-Clad, but make sure the size and number of plies in this pan is a good fit for you, your cooking style, and your stove. Don't be afraid to mix and match from All-Clad's different cookware lines to get the right combo for your style.