Ia All-Clad D3 as good as everyone says?
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- เผยแพร่เมื่อ 2 มิ.ย. 2022
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Uncle Scott's Kitchen reviews an All-Clad D3 stainless steel frying pan. Is this the best All-Clad cookware, or just for beginners looking to get started?
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#allclad #cooking #cookware #cookingshow - แนวปฏิบัติและการใช้ชีวิต
There's a bias I think, when I've spent so much money on a pan, I'm going to try to convince myself and others that it's the best pan. That said, I love my All-Clad pans 😅
🤣🤣👍
Mine keep sticking. Is there a secret?
@@13CindyLoo secret is at 06:00
@@13CindyLoo I heat a generous amount of oil in the pan and heat until barely smoking. Take it off the heat and pour the oil out. Then use pan normally. This works especially well when stir frying using the D3 wok.
Same with knives. 😜
Excellent review!
The pan and the food looks great!
I'm happy you're enjoying it!
nice review. appreciate the variety of items to test the pan
i just got this pan and I thank you for this video!
I have a mixture of Demeyere, De Buyer, Lodge and D3. I like them all however it's pretty hard to beat the cost, quality and ease of handling due to the lower weight of the D3 pans. You really can't go wrong with D3.
Great review Uncle Scott. I bought a set of All-Clad D3 on QVC several years ago for a little over $500. When I look at prices today I feel like I got a pretty good deal. I haven't seen them run an All-Clad TSV since then.
Totally agree, been using D3 for years…great experience in cooking. Highly recommend.
I have a variety of D3 pans but my absolute favorite is the 3Qt saute pan. The most versatile piece of cookware I own.
My D3 is in the mail. Thanks for reviewing.
thank you for a great review! subscribed!
I have the original All-Clad pans. The ones before they were called D3. Got the 10" and 12" pans in a set. I think they are the same. They have the three layers like the D3. Great pans.
I love all my D3’s. I cook either them or carbon steel pans. I rarely cook on my non-stick pans. You’ve just got to understand how to cook on them.
My All Clads are tri ply before for the fancy name! Have had them for years and they're still like new. They get cleaned with BKF frequently. I've never bought a set, just the pieces I would use
My wife got me one for my birthday. She used your link! It’s awesome
Awesome!! Have you tried it our yet? How's it cooking?
@@UncleScottsKitchen we love it so far
I've had my d3's for about 30 years now and they still look like brand new (except the lids....dropped a couple of them......they still work fine but have dents). I have always scrubbed mine with steel wool and they clean up great. the stainless in the pan is a harder steel than the steel wool so it doesn't harm the pans....about the only other pan I use is 1 non stick pan for frying eggs. When you amortize a 125 dollar pan over 50 years (they should easily last 50) they are a good value. I just remembered an event from almost 30 years ago...I put some eggs in water to hard boil them in a d3 pot and forgot about them for over an hour till the smoke detector went off. steel wooled that pot and you can't even tell which pot it happened to!!!
I have one. Usually to Cook Crepioca in the morning. I have a KitchenAid set that I like as much.
Got the 8" and 10" D3 All-Clads and like them. I may get a 12" soon.
I've embraced my 8" D3 from many years ago after spending several years using non stick skillets. There's a place for non stick, but I want to use mine more and more over nonstick for general purpose cooking. If you learn about cooking temps, you really can't go wrong, and it actually is non stick for even eggs. Practice and patience!
Nice review.
D3 people are the cast iron people of stainless. And im here for it.
3:36 love the chicken comment! Nice.
the 2 and 4 qt saucepans from this line are also killers. prefer Demeyere Atlantis for a 12" skillet but for 100 dollars the demeyere mostly offers greater thermal mass and a helper handle, rather than actually cooking most stuff better.
Found a Crate & Barrel exclusive 5 piece D3 set (brushed stainless, 10.5" Frying Pan, 2.5qt Saucier w/ Lid, and a 4qt rondeau w/ Lid) for $299 at Marshals. Probably the best cookware purchase I've ever made. The most practical set for small kitchens. Highly recommend you grab that set if you ever see it!
That's where I have found my pieces. Not a set but the price on the individual pieces were way below retail.
Wow!!! Beautiful steaks 🥩 I’m glad that the first all clad I ordered was this pan. ❤
Another great video! (I’m addicted to your channel 😜). I’m having trouble with my D3. You say “cook correctly”… will you share the temps (flame height) that you cook your eggs, chicken etc? I’m cooking on a Thermador gas range. Thanks so much.
I really wanted de buyer affinity, I went to a pan shop and they had the fusion five marked up wrong, and paid £60 instead of £120 and after using it, I love it
Great review ... thanks ... I used your affiliate link and bought me an early Christmas gift. The copper core is nice .... I have several other copper core pieces ... but the 12" is overpriced as compared to the D3.
The best pan ever made
I have a kitchen full of LTD in all sizes and shapes, love it. Before this I had Wearever for the first half of my life, also great.
What is LTD? Do I need to check it out?
@@UncleScottsKitchen All-Clad LTD (dark hard anodized) was discontinued around the same time as the Master Chef line. Two of the biggest mistakes All-Clad ever made (along w killing the 2 qt saute pan). I have several and love them. Currently I think the D3 is the only price friendly, worthwhile line the make anymore. Cheers.
I have some Cuisinart D3 knockoffs that I got because I really don't like the All Clad handles. They work well but since I got my Demeyere Proline pans, they're my go-to.
I think the 12 inch 3qt saute pan is better if you have to choose between skillet and saute pan.
Straight walls and larger cooking surface makes it more practical for stainless cookware. You can fit more chicken thighs and braising liquid for example.
It is a workhorse for braising anything in acidic sauces.
Ive made beautiful braised chicken recipes with it, carbonara, etc...
I think carbon steel is a better option for a frypan. The D3 frypan is a really nice pan, but the saute D3 is a must have in any kitchen in my opinion.
The All-Clad website also recommends Bon Ami cleanser.
The week of June 5, 2022 the Macy's web site has the 12 inch D3 frypan with lid for $90.99 with code FRIEND. IMHO this is the pan to buy to get into All-Clad. The 10 inch pan is similarly discounted.
So for an everyday general pan, which do you prefer, stainless, or carbon steel?
Just picked up the 7-piece set of D3's from Macy's for $299. $499 everywhere else. Combined the online newsletter discount and the Macy's card signup bonus (will cancel immediately) for a great deal on some really amazing cookware. Highly recommend!
I will check into it and mention it in a Pancast if it looks good! Great find!
I got the same set on thanksgiving! Love it all so much. Great deal for Macy's.
Was able to double up coupon codes at Macy's and picked one up for $65 with lid. 👍👌
Good work Scott. I like my D3 but only for anything that’s hard on seasoning or shallow frying. For anything else, my Matfer/Turk carbon steel pans make cooking more non-stick and clean up easier.
I hope you don’t mind me saying but you could do to make your corner channel logo smaller. 👍
p.s. happy haircut. 😁
I just got a d3 12” skillet for Christmas. I’m not sure when I’ll use it vs. my matfter carbon steel.
@@nailshank9366 you will. Enjoy it. 👍
How does the D3 compare to the de buyer?
Been saving up for years, to buy All-Clad. Sucks being poor.
hey Scott, so how many pans do you actually have? do you use them all? what would you say is a good collection for a home hobby chef?
Do you have a D3 everyday pan? Can you make a video with differences on regular D3 and everyday D3?
Nice premium brand cookware can be found at Marshall, TJ Maxx and Home Goods stores for 35%-60% off everyday....Oh also Hot boiling water with few teaspoons of vinegar is easiest cheap spot remover on stainless steel cookware
That's where I got all of my D3. I have about 4 pieces now and I still haven't paid over $200.
Do you prefer the carbon steel, and Are they easier to clean , but o like the look of the stainless steel all clad
What was the temperature of the oven and how long did you leave them in to finish them off?
Loving the All-Clads. I only have a couple of D3s, one D7, three copper-cores and a set of D5s. That is just my stainless lineup. Well, not counting the Demeyeres, which I must say are also lovable. I just don't understand why my wife doesn't think we need more cookware?
Is the copper that much nicer?? I’m debating between a 10 piece d3,d5 or copper set. It’s like $900,1200 or $1700. So curious if the money is worth it.
@@shocker4545I personally feel that the copper-core construction is unecessary for all pieces of a set. The pots and smaller pans are fine as D5 or D3. The larger frypans and dutch oven benefit more from the copper and are worth the added expense for even heating.
I would own more Demeyere Atlantis if I had an induction range, where they supposedly excel. IMHO their greater weight and cost are not usually worth it on gas. Industry 5 is about the same as D5 in practical everyday use, but way more expensive than the All-Clad. I bought some individual pieces from Demeyere because they were of a configuration not offered by All-Clad. Great quality.
@@garbledstoic for sure unneccessary but it's nice to have nice things. I spend way more on dumber things, this is something I'm going to be looking at for decades to come. I just spent a ton of money redoing my kitchen, so might as well get some nice pots and pans to match !
@@shocker4545 If you are spending to impress, then nothing says too much discretionary income better than the splurge of thick copper cookware. A set of Falk copper core will cost you plenty, which to you might be a badge of honor or a source of pride. All of your friends should be in awe, if they knew anything about expensive cookware, which they may or may not. And these beauties cook very, very well, if that is important you, which is sort of a side benefit. Hop in your Lamborghini and head to your culinary merchant for more splashy ideas.
@@garbledstoic If I was trying to impress people I wouldn't have bought pots and pans... This is more for myself and what's wrong with wanting some nice stuff? I'm fortunate I'm in a position where I can afford it so why not? Do they look better? yes, Do they perform better, probably not. End of the day it only cost me an extra $450 Canadian to move into the full copper set. That's 2 tanks of gas in my truck...
Howdy Scott .. I AM A D3 GUY TOO! I got lucky at ross got one for 60 bucks ;)
What is the difference between D1and D3 compared?
Great 👍🏽 post 😊
Thank you
I have a question. What do you think of air fryers?
Right now the 10" and 12" D3 with lids are $200 for the pair. I just ordered a set.
Dear Mr. Scott; this video is a year old but if you see this comment (question) please reply; I’m wondering what type of oil you started cooking the Ribeye’s in before you added butter? Also, any other types of oil you cook in? I’ve grown to distrust any processed oils that are hydrogenated to cook in or eat?
How do you clean your SS pans? thanks
If the 12" extends way beyond my gas burner, is it too big? Should I go with a 10" (I am only cooking for one person)?
Great review ........ loving the fresh HAIRCUT!!! Was getting a little ratty there.
I was channeling my inner 80's hair metal band, but my wife and mom tend nag me back into conformity!
"I like a nice box." . . . I'm right there with ya buddy.
Absolutely love the video as always! Could help but notice the mauviel Mcook for the risotto, are you thinking of reviewing it? If so, I can’t wait to hear your thoughts about it:)
The Mauviels are in the pipeline! I got a 5 piece set for about $300 on some mega sale.... they were normally about $600, so I jumped on them. I like them so far... so far they have good cooking performance with a little fancier looks. I've been using that sauce pan with lid the most.
I’m Astonished that the Allclad is oven cookable. Astonished. Thank you for the teaching moment.
Scott, great video again. I love your stovetop, what brand is it?
That is an ilve majestic 48" dual fuel... made in Italy,. I think they need to change their name because they spell it i l v e with a lowercase i and autocorrect always changes it!
Ac d5 set and lodge cast iron skillet with a lid
Save $1 a day, you can get it in 3-4 months. Usually it’s cheaper around Thanksgiving and Christmas.
I'm trying to decide between an allclad or a made in. I just want one good frying pan and one good stock pot. I want something that will last many years and is able to cook things in somewhat of a nonstick way because of how they polish the finish for when I cook pancakes. Any help?
Great pan and has a LID
Other pans have no lids and cost more
I own this pan but the one from the “Curated” line that is sold exclusively at Crate and Barrel. It is slightly different and in my opinion , better.
I just bought a scan pan fusion 5. I love it but wondered if you have had anything to do with this brand.
Bought this pan on Amazon by mid 2020 for under $100.
I got a big question that I personally don't understand. Whats the difference between D3 stainless 3 ply bonded vs d3 stainless steel. Is one better than another?
I was looking at All-Clads, ended up getting Costco/Kirkland copper core 5plys instead; I do not regret my decision (essentially the Kirkland version of the Copper core 5ply All-Clad, but for $1,200 less than the equivalent All-Clad "10 piece" set of 6 pots/pans & 4 lids)
Those are really tempting. My fear is the pricing/value too good to be true? Sounds like you feel it is a great buy.
Do you know who makes them? Where are they made? If they’re like the AC that sounds like an awesome buy.
Great review, thanks Uncle Scott!
If you could only have one between a D3 and a 12" carbon steel, which would you go for?
d3. the only carbon steel I own is a wok
@@stevekeeler9201 That's what I'm leaning towards; I'll probably see if the d3 goes on sale this black friday and grab one then. Thanks.
Nice review! I do like my D3 pan. The only thing I hate is the handle. Don't like the thumb groove. I wish it were flat instead, like the Demeyere SS pans. Course the Demeyere pans are way more expensive.
The Demeyere are way better too. I have both and the Demeyere is like using a years old fantastically seasoned cast iron- no sticking at all. Oh and no pre or post seasoning just the best.
I DESPISE THE HANDLE !!!!
I want to buy d3 set
but it seem there are two different set
first ... D3 Everyday
second ... D3 Stainless
which one I should buy ?
and what is the difference ?
Why do these, as well as others, have a shallow cone in the bottom center?
I just scored a 12” D3 fry pan, no lid at Salvation Army for $10.50!
Last month at goodwill I scored an allclad basket pan for the bbq for only $6.00!
Holy cow! screaming!
Why do these pans, as well as others, have a shallow cone in the bottom center?
A perfect comparison would be to Mauviels M‘cook :)
Hey Uncle Scott, any issues with warping when using the D3 on an induction or electric flat top stove?
I use mine mostly on my gas, but I haven't had any warping problems with either the D3 or the Copper Core.
Have you tried a D3? I love my D3
Yeah but does it do a substantial better job than a bottom clad. or an old school copper bottom stainless pan.. ? !
Like the cookware but it very heavy
Should I D3 or D5?
I’m trying to find a D-3 14” frying pan.
All clad vs made in?
Do you have to use that much oil?
Hi Uncle Scott, what would you recommend for eggs? Carbon steel?
Some people love non-stick pans for eggs, but I won't use them... I like carbon steel for egs the best, but you can get pretty good results in stainless and cast iron too.
I think you should add a little oil lol
Love you bro! I took sandpaper to my carbon steel and now its scratched. Should i nuke it again and ignore the scratches? Or think about resurfacing? Thanks sir!
dude! why are you sandpapering your carbon steel? I would not nuke it any more.... I can't imagine it has anything caked on there after sandpaper! Give it a good wash, make sure there s no sand paper grit, do a maintenance seasoning and start cooking. Cook cook cook more and worry about your seasoning less!
@@UncleScottsKitchen It was starting to develop some brown spots that I assumed were the early stages of rust? Weird because I reheat to dry after washing. Also, because I’m in an apartment at school, I don’t think I properly seasoned due to fear of fire alarms. For the rust, the brillow pad SOS was not working for the life of me! I think I have to wait purchase an outdoor stove and just renuke it! That’s half the fun!
Nice haircut Scott
Thanks, James! My wife got 'ahold of me again. This time I didn't end up bleeding.. and I wish that were a joke!
I bought that exact skillet after a favorable review on a different channel. I have only used it a few times, but it works fine. A bit pricey, but I don't regret it. I expect to have it for years and will eventually get back what I paid for it.
Different channel?!?! BAH!!! Get back in here!
I am relatively inexperienced about cookware pros and cons. Your review of very popular D3 all clad pan is a good general review for your more experienced audience. Your video hints about the “ problems” with stainless steel pans with their sticking and cleaning difficulties. Their are hundreds of videos on the physics of proper heating of stainless steel pans alone. I got an all clad pan over 15 years ago before there were all those videos. I am sure it was over $100 as I recall. The owner of the store recommended the pan and gave me a bottle of bar keeper’s friend and a good luck. I gave the pan away because I was tired of it sticking and being hard to clean.
Okay I need an opinion of someone who is more knowledgeable on this subject is 2.5 millimeters a good gauge for stainless steel?
Pro tip: cook your food correctly. Thanks uncle scott!
I do most of my cooking with cast iron but it’s just so heavy. I just ordered my very first all clad, I got a 10” skillet that is in the mail as we speak. This review and the comments make me pretty hopeful that I’m gonna like it. Any recommendations to what to add next?
If you want something that's a lighter version of cast iron, use carbon steel.
I love my cast iron, but you’re 100% correct that they can get heavy. I just ordered a 12” and 8” carbon steel pans. Also got this d3 on the way for making pan sauces. But I do love using my cast iron for bacon and sausage for breakfast. For 70 bucks, I got the lodge set at Walmart. A little house warming gift to ourselves in our new home. I would have bought it sooner, but did not want to deal with moving all that heavy iron😂
I have the full copper core set and a few d3 pans. Tbh I don’t really like any of them. They don’t seem to work well on induction compared to the solid disk base style. I love the look, quality and handle but Like I said they don’t perform that well.
When are we going to get the Demeyere review???
It's in the pipeline! Got a set of Mauviels ahead of it.
About threw up over the Okra. Love All Clad AND Made in. Price? well if it helps you control heat and lasts worth every cent. Oh yea...Baking soda cleans perfect for tuff oil stains. On light stuff add soap/water when its WARM not BOILING.
I’m just a home cook, I have heard the AC D3 is the SS fry pan gold standard. However, they’re out of my budget, I’ve been using Lodge cast iron and carbon steel skillets. They appear to work for me, is there a value buy to challenge the AC D3? Thanks.
Stainless steel weighs less. It is a big advantage.
Can you cook with the lid, in the oven? I wasn’t sure if it could take the heat.
The lid is stainless steel like... I think it should be fine in the oven.
I bought my 10 inch with lid for $65.
Uncle Scott, what is the "proper temperature" for all these different foods? I am confused. Like to cook eggs, I assume it would be a lower temp than to sear the steaks. What about the temp for the chicken and pork pan Temps? The water dancing, I thought, only did it at the high searing temp, which is too high for eggs? Or if a recipe calls for medium heat, what digital temp would medium heat be, and would the food still stick if not the water dancing temp? Sorry for the long text.
These are great questions... it might take a couple weeks, but I will see about getting my surface probe thermometer and doing a video on good temps for the different foods. For eggs it is much lower than for searing a steak! The problems are that stoves are all different and they don't have temp settings.... just 1 -10 (or whatever) and medium-high on one is not the same as medium-high on another. Let me work on this a bit!
@@UncleScottsKitchen Thank you. My induction plate has both numbers and Temps. So I was looking for a way to compare the 2 and resolve the sticking problem.
@ Uncle Scott's Kitchen. This would be a very popular video if you choose to make it.
oven max temp? how long and what temp for steaks in oven?
Whatever your oven puts out
I saved and saved to buy my AllClad Master Chef collection many years ago (90’s) The were built better and thicker than todays D3 and D5 and by far the best pans ever. The Master Chef pans will out live me.
I'm always checking estate sales for the vintage All-Clad pans from that era.
@@mikefisc9989
I still do the same. Master Chef is/was their best line.
Good luck in your searches.
Have you considered using/reviewing one of the d2 consumer products? Say a Misen 12 inch 5 ply to compare to the premium brands.
I have shied away from the Misens because they are made over in China. I put up a poll one time and people were more interested in the French/European/American pans, so I mostly focus on those.
@@UncleScottsKitchen How about Made In. Their products are made in the U.S., France, and Italy. I know the Carbon Steel wasn't your favorite but I hear stainless is where they shine. I would value your opinion - as I sit here trying to figure out which pieces should don my cupboard. Trying to buy essentials at a reasonable cost (but have last) and don't want to go crazy on either. And darn it, it's Cyber Monday!