All-Clad D3® Stainless Steel 4 Qt Sauté Pan with Lid, Made in the USA For Sale

A versatile piece featuring a large surface area for searing, with straight sides to hold in liquid and prevent splattering and lid to lock in moisture, this pan serves as an all-in-one performer for sautéing, searing, braising, sauce-making and even deep-frying. Great for cooks of all skill levels, the pan is from All-Clad's original three-layer bonded Stainless Steel cookware line, which pairs classic style with modern practicality. A capacity engraving on the base makes for quick identification, and an improved ergonomic handle ensures comfort. Classic tri-ply construction, made with a responsive aluminum core bonded together with two layers of durable, stainless steel all the way around for maximum durability and fast, even heat distribution.

• Tri-ply construction sandwiches a heat-responsive aluminum core between an easy-care stainless-steel interior and exterior.
• Bonded-metal construction ensures fast, even heating.
• Secured with ergonomic, riveted stainless-steel handles to ensure a safe grip and to add a bit of style with stainless-steel lid to match.
• Pan size etched on base.
• Ideal for use on all cooktops, including induction.
• Oven and broiler safe to 600°F.
• Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.
• Dimensions & More Info

• 3-Qt. Sauté Pan: 20 3/4" x 11 1/2" x 3 3/4" high; 4 lb. 5 oz.
• 4-Qt. Sauté Pan: 20 3/4" x 11 1/2" x 4 1/4" high; 4 lb. 5 oz.
• 5-Qt. Sauté Pan: 22 3/4" x 12 3/4" x 5 1/4" high; 7 lb.
• Made in the USA with global components since 1971.

• Ideal for use on all cooktops, including induction.
• Oven and broiler safe to 600°F.
• Do not leave empty pan on hot burner, except when preheating.
• Overheating can cause brown or blue stains to appear. Large amounts of iron content in water may cause pan to look rusty.
• To avoid small white dots or pits from forming in pan, bring liquids to a boil or wait until food starts to cook before adding salt.
• Pitting does not interfere with cooking performance but can diminish the beauty of your pan's interior.

• Allow pan to cool prior to cleaning.
• Hand-wash.
• Rinse off excess food with warm water, then soak in warm soapy water. Use sponge or soft cloth to clean interior and exterior surfaces.
• Rinse with warm water and dry immediately to prevent spotting.
• If stainless-steel surface is not sufficiently clean, repeat process with non-abrasive, non-chlorine cleanser, such as All-Clad cookware cleaner, Bar Keepers Friend or Bon Ami on stainless surface only. Rinse with warm water. Form paste with cookware cleanser and small amount of water. Apply paste using soft cloth or sponge, rubbing in circular motion from center outwards.
• Rinse with warm water and dry immediately.
• Do not use oven cleansers, steel wool, steel scouring pads, harsh detergents or detergents containing chlorine bleach, which can damage pan.
• Nylon scrubbing pads can be used on stainless-steel surfaces.
• Never place hot pan under cold water, as it could cause warping.