All-Clad d5 Stainless-Steel Deep Skillet 12 1/2-Inch

All-Clad d5 Stainless-Steel Deep Skillet 12 1/2-Inch

All-Clad’s d5 Stainless Steel cookware bonds together five layers of stainless steel and aluminum for excellent browning, sautéing and searing. This deep covered skillet is a highly versatile piece. Tall sloped sides help with turning and flipping food, while the lid and roomy capacity let you prepare simmered dishes like braises. The oven-safe pan also works well for pan roasting.

• Five‐ply bonded construction with alternating layers of stainless steel and conductive aluminum for warp‐free strength and even heat distribution.
• Highly polished stainless‐steel cooking surface with starburst finish offers a premium look.
• Improved handle with finger guard for balance and control.
• Rim enables accurate, drip-free pouring.
• Pan size etched on base for quick identification.
• Ideal for use on any type of cooktop, including induction.
• Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.

USE AND CARE:

USE

• Ideal for use on any type of cooktop, including induction.
• Oven and broiler safe to 600°F.
• Use wood, plastic or heat-resistant nylon tools to avoid scratching the nonstick surface.

CARE

• Wash pan before first use.
• Allow pan to cool prior to cleaning.
• Hand-wash to maintain pan’s beauty. Rinse off excess food with warm water. Soak in warm soapy water, then wash with sponge or soft cloth. Use nylon scouring pad for more difficult cleaning. Rinse with warm water and dry immediately to prevent spotting.
• Some stains and stuck-on food may take more effort to remove.
• To remove discoloration like blue or rainbow coloring, use soft cloth or sponge to wipe pan with white vinegar.
• To remove cloudy-white hard water spots, boil solution of 1 part white vinegar and 1 part water in pan.
• To remove burnt food, sprinkle surface generously with baking soda, add water and bring to a boil. Use wooden spoon to loosen food particles from surface.
• To remove tough-to-clean spots or marks like burnt fat, protein shadows and charred food, clean with non-abrasive, non-chlorine cleanser, like All-Clad cookware cleaner, Bar Keepers Friend or Bon Ami. Mix cookware cleanser and small amount of water to form paste. Use soft cloth or sponge to apply paste, rubbing in circular motion. Rinse with warm water and dry immediately. Repeat if necessary, allowing paste to soak on pan before scrubbing.
• Avoid using oven cleaners, steel wool, steel scouring pads, harsh detergents and detergents containing chlorine bleach, which can cause damage.
• Use nylon scrubbing pads only on stainless-steel surfaces; do not use on nonstick surfaces. Never place hot pan under cold water, as this can cause warping.
• With the exception of preheating, empty pan should not be left on hot burner, as this can cause damage.