The All-Clad D3 stainless 12-inch fry pan with lid
The perfect gift for the cook on your list. It's just expensive enough to be something people might not buy for themselves, just expensive enough to make it a worthy gift while not being killingly expensive for the giver. And, apparently, the ideal stainless-steel skillet: this one gets the nod from the most chefs, wins the most comparos, and earns the most five-star reviews from buyers. And it's another thing on our list that lasts: take good care of it and it could outlast whoever you buy it for. Should be hand-washed. And made of the best food-safe metals** right here in the good old U.S.A.
Mike
*A list of a dozen beautiful gifty things in the spirit of the season.
**Chinese metallurgy is not to be trusted. They don't have their act together on that yet.
Original contents copyright 2022 by Michael C. Johnston and/or the bylined author. All Rights Reserved. Links in this post may be to our affiliates; sales through affiliate links may benefit this site. As an Amazon Associate I earn from qualifying purchases. (To see all the comments, click on the "Comments" link below or on the title of this post.)
Featured Comments from:
Benjamin Marks: "Here's a weird fact: A skillet has sloped sides, the better with which to reduce a sauce. A 'frying pan' has straight(er) sides the better for...um...frying things. You can make an omelette in either though if, like me, you are not particularly sauce-prone. I actually own the above skillet, egged on at the time of purchase by Wirecutter. It is all they say it is in the world of skillet-hood (skillet-dom?). That said, she's a bit wide in the beam, so if you are cooking several things on the stovetop at the same time, you may find your cookware jockeying for pride of place over an actual heat source. By all means get one, and get one from Mike's link. Your omelettes will not be disappointed."
brian: "The sloped sides make it great for scrambled eggs."
Ok I purchased that same pan about 2 years ago. Highly recommended and near art to view out of the box new. A few months later rummaging through the mostly nasty cookware in a Goodwill store one pan caught my eye. An 8” All-Clad that buffed up like new with some elbow grease and few dusting of Barkeepers Fiend. Price $5.
(I also won a Goodwill auction for a Beseler 23C II with a 50mm lens and 35 mm film holder plate. $35 for that one.)
Posted by: Mike Ferron | Saturday, 10 December 2022 at 04:57 PM
The Amazon page you link to for this says "dishwasher safe". Which is a good thing, because while I'll hand-wash cast iron pans, I don't see why I would ever buy a stainless steel pan that won't go in the dishwasher!
Posted by: David Dyer-Bennet | Saturday, 10 December 2022 at 05:16 PM
I'm curious about your statement that All-Clad pans require hand washing. I've owned one of these pands for decades and it's been through the dishwasher many times with no ill effects. Admittedly, I usually hand wash it simply becasue it takes up too much space in the dishwasher. A search of All-Clad's recommendations will not yield a definitive answer. In some places they are insistant about hand washing, noting that high-temperatures and harsh chemicals can discolor the metal. In other places, they note that the pans are dishwasher safe, but still suggest handwashing as safer. I don't know about you, but my diswasher does not get that hot (certainly below the boiling point of water) and my detergents are safe for just about everything. Certainly for stainless steel. If your pans get discolored or dulled, a little Barkeeper's Friend will have it sparkling in almost no time and it's recommended by All-Clad (and others)
[See under "Item Cleaning" on this page:
https://www.all-clad.com/d3-stainless-everyday-3-ply-bonded-cookware-skillet-12-5-inch.html
They give extensive instructions for various kinds of cleaning and all are by hand. --Mike, site researcher]
Posted by: John Abee | Saturday, 10 December 2022 at 05:25 PM
The best gift I have every bought my wife was a set of All-Clad cookware, as both a promise that we would cook together but also that were finally grown up enough to get real pans. Over 18 years later, they're all still in use and perfect. Admittedly, so is the 70's Betty Crocker copper-bottomed pot that we're still not sure from which set of parents we inherited, but All-Clad LASTS.
Posted by: Rob L. | Saturday, 10 December 2022 at 11:41 PM
Unfortunately, it will not work on induction stoves.
Posted by: Bob Rosinsky | Saturday, 10 December 2022 at 11:56 PM
My favorite fry pan is a Lodge:
https://www.amazon.com/Lodge-Seasoned-Skillet-Handle-Holder/dp/B072M3PQCF/ref=sr_1_23?crid=12Y6R5J4TB0M7&keywords=lodge+fry+pans+11&qid=1670807844&sprefix=lodge+fry+pans+11%2Caps%2C119&sr=8-23
For everything else that goes on top of my stove, it is Le Creuset Enameled Cast Iron (or similar) in indigo/navy blue:
https://www.amazon.com/Creuset-Signature-Indigo-Enameled-French/dp/B07G2S4FR6/ref=dp_fod_1?pd_rd_w=cBR0u&content-id=amzn1.sym.d4cdfb0a-d4b4-4f0b-8c51-55838af3328a&pf_rd_p=d4cdfb0a-d4b4-4f0b-8c51-55838af3328a&pf_rd_r=5T9249BN8751V7MX3JDK&pd_rd_wg=Tp8Lz&pd_rd_r=003b11c8-bd82-44ba-8435-b057d3bff87f&pd_rd_i=B07G2S4FR6&psc=1
Posted by: darlene | Sunday, 11 December 2022 at 08:23 PM
Since not already mentioned, carbon steel pans are worth a look. Similar to cast iron, they become more non-stick with age and seasoning. A good bit lighter though, and will work quite well on induction ranges. Like the fancy All Clad, these are oven safe. Fine on a campfire too.
Clean while still warm with non-stick safe scrub pad and water, then dry. Don't leave wet and don't put in the dishwasher. Add a few drops of any neutral oil, rubbed in with your fingertips or a paper towel, to finish.
While an Asian wok may have been the orginal carbon steel cooking vessle, the French have perfected the western shapes in this material. In my opinion, they are quite reasonably priced for an item that should last a lifetime. Mauviel, de Buyer and Matfer Bourgeat provide excellent examples of the style.
The following crepe pan provides an inexpensive introduction. The style is much more useful than the name 'crepe' would suggest. Just perfect for a grilled cheese, or better yet, a croque monsieur, some breakfast links, or pancakes.
https://www.amazon.com/Matfer-Bourgeat-062034-Round-2-Inch/dp/B00AQKVX7I/ref=psdc_289814_t3_B0019N4ZHQ
Posted by: David Glos | Monday, 12 December 2022 at 09:58 AM
Skip the lid. Seriously, you probably don't need it for a 12" skillet, and anyway any lid you have that will mostly fit will do.
Posted by: James | Monday, 12 December 2022 at 10:15 AM
@ Bob Rosinsky "Unfortunately, it will not work on induction stoves."
The D3 stuff is induction compatible, as it is stainless top and bottom w/ aluminum inbetween. The AllClad Hard Anodized, and Copper pans are not induction compatible.
When I bought an induction cooktop oven a few years ago, I only had to give up two pots or pans. The only thing I really can't do is use a wok, as those really are best used on a gas stove.
Patrick
Posted by: Patrick Perez | Monday, 12 December 2022 at 02:27 PM
BTW, the discussion about whether AllClad cookware is dishwasher safe may be because there is/was a class action suit because some AC cookware has failed due to being cleaned in dishwashers. I suspect that the guidance was that they were fine in a dishwasher when purchased, and now the site specifies hand washing. In other words, when people bought their stainless pans the site said dishwasher safe, and now it doesn't. IIRC, the issue is delamination of the layers which can cause edges that are prone to cutting the user.
Non-stick is never dishwasher safe.
My wife won't willingly hand wash anything, which is why I can't have nice things like Bob Kramer carbon steel knives.
Patrick
Posted by: Patrick Perez | Monday, 12 December 2022 at 02:35 PM