All-Clad stainless steel pan overview

Like many people, I did not grow cooking from stainless steel. Instead of my parents a enamelled cast and nonstick pan“But when I started the food career, I quickly noticed that everyone was waxed with a poet about Tri-Ply's stainless steel.” So to try to make a “real man” cook for myself, I asked a Christmas to be one of the most popular stainless steel frying on the market: a All-Clad D3– He put it in some habit, but since then it has easily been the most useful pan.

Why do I love all-blad d3 stainless steel pan

A great stainless steel pan reacts – by twisting the stove burner, the pan should change quickly. This is essential in many recipes, for example, when a sauce And you have to burn alcohol from a cup of red wine, but you don't want to hit any aromatics.

The All-BLAD D3 does a fantastic job by making three layers (also known as tri-ply): stainless steel, superconducting aluminum pieces that are among them. You can heat the pan to be a piece of meat, remove, add a little sherry, burn the alcohol, then dial the temperature and add aromatics, herbs and butter to finish, all without burning or overheating. The wide surface and gently curved sides of the All-Blad also allow steam, ensuring a good bark when the sauces are quickly destroyed and reduced rapidly. This is not the case with many other frying panes that match the high side with a single surface, which results in WAN SEARS.

The All-Blad D3 is also for Serouth to make the Easy Weeknight, all-in-one pan, to make the ingredients on the stove before moving the entire frying in the oven to make a final blow or cook (this is great for pasta cakes like this mushroom).

And while this is by no means an easy frying pan (my 12 -inch pan with a weight of £ 4.5), I can still maneuver, which is useful when I toast vegetables and have to throw them. The pulled handle allows me to get good adhesion, my thumb resting on the crease and checking.

To use stainless steel, you need some violin: you need to heat the pan and add a smooth oil to prevent the food from staying. And although he does not keep the heat but cast ironIt still heats up quite quickly and evenly. I would say that the pros exceed possible disadvantages, and when the time comes to dinner, this is the pan I grab.

Why are we experts

• Grace Kelly He is the leading editor of Serious Eats, where he has been testing kitchen equipment for almost three years.
• He worked at America's Test at Kitchen and was a Prep chef and a bartender.
• For about five years, it was made of stainless steel, All-Clad D3 pan and uses it weekly.