The All-Clad d5 Brushed Stainless 10 inch fry pan has an attractive brushed exterior as well as perfect heating thanks to All-Clad's d5 5-layer construction. For fast heating without hot spots, this pan is made with two layers of aluminum and three layers of steel. It also won't ever react with foods and change their flavor because it features an 18/10 stainless steel cooking surface.
- Dimensions:
- 17.9 x 10.5 x 4.5 inches
- Exterior Design:
- Hands and lids are polished stainless steel.
- The durable exterior surface helps maintain the distinctive brushed stainless finish.
- Internal Construction:
- D5 cookware features two layers of aluminum and three layers of steel.
- The cooking surface is 18/10 non-reactive stainless steel.
- Compatibility:
- Suitable for all cooking surfaces including induction.
- Oven and broiler safe up to 500° F.
- For the best cooking performance, we recommend heating the pan for 1-2 minutes prior to adding food. Use a low to medium heat setting.
- Appearance:
- Minor imperfections and slight color variations are normal in All-Clad cookware and All-Clad cookware sets.
- Overheating can cause blue or brown discoloration. Remove with Cookware Cleaner or other fine-powdered cleansers.
- Cleaning:
- We recommend allowing cookware to cool prior to washing to prevent warping.
- Steel wool, scouring pads and bleach-based cleaners not recommended.
- Cooking Tips:
- Add salt after water has started to boil, otherwise small white dots or pits can form.
- This quality metal is not reactive to acids or alkalies, so foods don't pick up metallic tastes.
- Manufacturing:
- Bonded, Engineered, and Assembled in the USA.
1 Review
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Ideal pan for scrams
The All Clad D5 10” fry pan is ideal for the way I like my scrambled eggs, which is to cook them in a way that’s in between making an omelette and the usual constantly stirred scrambled eggs. Quickly folding over the uncooked egg mixture with a wide spatula in a fairly hot buttered pan gets the eggs cooked to a tender consistency in less than 25 seconds. Some cooks rave about copper pans because of their greater responsiveness to heat, and others rave about enameled cast iron because of its greater heat retention. I have both and neither is ideal for my eggs. Copper’s greater responsiveness is not suitable here because it can easily overheat on the stovetop causing the butter to burn, and then just as easily lose heat when the pan is briefly lifted to gather up and fold over the egg mixture. Enameled cast iron is better, but even with oven preheating it takes a lot longer to get the pan up to the right temperature. Being right in the middle, the D5 construction is ideal—having both heat responsiveness and good heat retention. The Goldilocks fry pan. The most useful Copper Core pan is the 2 quart “saucier” because of its rounded bottom and sides. Perfect for heating sauces and reheats on an induction hob. D5 also makes sauciers, but only in the too big 4 quart size, and the way too big 6 quart size. MetroKitchen is a great dealer for buying your All Clad equipment.
