Operating Instructions – d3 STAINLESS STEEL 4-Qt Weeknight Pan – 440465 (2023)

How to best use my product

Why stainless steel?

The stainless steel collection is All-Clad's best-selling cookware and the choice of discerning and professional cooks around the world. This collection features precision-formulated multiple layers of unique stainless steel, pure aluminum and aluminum alloys, its bonded construction extending to the base of each side of the pan ensuring unprecedented heat transfer with no hot spots. The entire outer layer is magnetic stainless steel, making it suitable for all induction cooktops.

How should I use my All-Clad pan?

If you've never cooked with All-Clad before, you'll be amazed at how effective it is.
Start using All-Clad on low heat for all applications except boiling. Because our cookware is designed to retain heat and distribute it well, you'll find that low temperatures with All-Clad are comparable to medium to medium-high settings with other brands of cookware.
When preparing to sauté or fry, preheat your pan for a minute or two over low heat. Test the heat by lightly tapping the top edge of the pan with the palm of your hand. If the pan is hot to the touch, it is ready to cook.
Put cold oil in your preheated pan. This helps form a natural barrier that prevents food from sticking. Now add your food. There should be a crackling sound when the food touches the preheated skillet, indicating that the browning or browning process has begun.
Leave the food for about 1 minute to brown; don't try to push it into the pan too soon, otherwise the food could tear and stick to the pan (see below: "How to prevent sticking").
Medium to low heat is all you need.

How to fry without natural fats?

Add oil, butter or margarine to the pan or skillet, just enough to coat the bottom surface. Heat the pot or skillet for a minute or two over medium to low heat. Add food to fry.

What do I do if food sticks?

Make sure the pan is level, clean, and the heat isn't too high. Low to medium heat is recommended for optimal cooking performance.

Can salt damage my pan?

Yes. To prevent small white dots or lumps from forming, bring liquids to a boil before adding salt and stir well. Or add salt after the food starts to cook. Corrosion does not interfere with baking performance, but it can detract from the beauty of stainless steel.

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Do I need to rinse the pan before first use?

Yes. Before first use, wash in hot soapy water with a sponge or dish towel. Rinse with hot water and dry well.

maintenance and cleaning

Do I need to use wooden or nylon utensils?

No. You can cook in all our conventional pots with metal, plastic or wooden utensils.

Do the handles get hot?

The long handles are cast stainless steel, which conducts or distributes heat poorly. The shape of the handles and stainless steel rivets also provide a secure grip and prevent the handle from getting too hot on the stove. However, in the oven or on the grill, the handles get hot. Always have oven mitts handy to avoid burning your hand.

Can All-Clad cookware be used on a ceramic stovetop?

Yes. In fact, All-Clad is one of the best options for this type of cooking because our pans are balanced and the contact surfaces are smooth (the exception is our grates). The bonded construction and superior heat distribution help prevent burns, which can be an issue with this style of stove when using other brands of cookware.

How to prevent sticking when cooking?

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A preheated pan and low flames are the key to stainless steel cooking without sticking. Preheat your skillet over medium or low heat for a minute or two. Tap the top edge of the skillet to test the heat. (If it's too hot, take it off the burner for a few minutes.) Pour 2 to 3 teaspoons of the cold oil into the preheated skillet, or enough to coat the bottom of the cooking surface. Add the food, making sure there is an even sizzle as the food hits the pan. This indicates that your food is cooking on contact and creating a natural barrier to prevent sticking. Let the food cook without stirring until it reaches the correct point. The natural sugars in the food caramelize on the cooking surface, developing great flavors and naturally lifting the food off the cooking surface. If the sound the food makes when it comes into contact with the pan is more of a pop than a hiss, the heat is too high and could stick. All-Clad recommends low to medium heat for frying, sautéing, sautéing, and simmering because All-Clad is ideally designed to hold heat.

What heat setting should I use when cooking?

All-Clad recommends low to medium heat for frying, sautéing, sautéing, and simmering because All-Clad is ideally designed to hold heat.

Is the All-Clad dishwasher safe?

The 'Stainless Steel' collection is fully dishwasher safe. It is recommended that before using your All-Clad Stainless Steel you first wash it in the dishwasher to remove any manufacturing residue and this will help keep it sparkling. Do not put your non-stick pan in the dishwasher as high temperatures and strong detergents will corrode and dry the surface. 'Copper-Core' is dishwasher safe but may cause the copper band around the exterior to stain. Avoid this by hand washing or drying the copper bracelet immediately after the dishwasher cycle is complete.

How do I clean my All-Clad?

For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food skins left in the skillet can cause discoloration and sticking. To get rid of trapped food or discoloration and stains from using too high heat, we recommend cleaning your All-Clad with a special stainless steel cleaner called 'Bar Keeper's Friend'. To use Bar Keeper's Friend, simply use a soft cloth or sponge and water and make a thick paste. This can be used both inside and outside your All-Clad. If the water is rich in iron, you may notice rusty discoloration. Use 'Friend of Bar Owner' to remove this. See also the 'Use and Care' section on this page.​

How to avoid water stains?

After washing, rinse with hot water and dry immediately.

Why does my cookware discolor after use?

Overheating can cause brown or blue spots. Food skins, if not removed, will discolor the cooker when reheated. Large amounts of iron in the water can make the pan look rusty.

How do I clean the inside of my skillet?

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Soak in warm water. Use a fine powder cleaner with water to form a paste. Apply the paste with a soft cloth. Rub in circular motions from the center outwards. Wash in hot soapy water and dry immediately. DO NOT USE oven cleaners or chlorinated cleaners. DO NOT USE steel wool.

How do I clean the outside of my skillet?

All-Clad Stainless's polished stainless steel exterior requires very little maintenance. It can be polished with one of the commercially available stainless steel cleaners, rubbing in a circular motion. Rinse with warm water. We do not recommend using steel wool, steel wool or strong detergents. Nylon sponges are safe to use. You can wash the stainless steel in the dishwasher.

Technical support

Why does the base of my pan wobble or not?

The pan was used at too high a temperature or the wrong heat source for the pan, causing the bottom of the pan to warp and warp. Also, never put cold water in a hot pan or immerse hot pans in cold water. Sudden temperature changes can cause the metal to warp, resulting in an uneven base.

What will void my All-Clad Lifetime Warranty?

• If All-Clad is left on extremely high heat for an extended period of time or left empty on a hot burner.
• If All-Clad Nonstick is washed in a dishwasher.
• If metal utensils are used on the non-stick cooking surface.
• If you use scouring pads, steel wool, abrasive cleaners, bleach and/or oven cleaners.
• Using salt can cause corrosion on the inside of stainless steel. To avoid salt damage, do not add salt to food until the liquid starts to boil. Keep in mind that the pinch of salt will not affect the pot's cooking performance, just its appearance.

Varied themes

Is All-Clad made in the USA?

1. It is All-Clad's policy to manufacture all of its cookware in the USA, which means that it purchases its metals only from American suppliers and alloys them at its own rolling mill in Canonsburg, Pennsylvania. He then molds them on site into high-performance baking vessels.
2. All-Clad is the originator of grippy cookware technology and is committed to investing in grippy cookware made only in the USA.
3. There are areas where All-Clad does not manufacture in the USA. These are:
- Where metal bonding is not required for superior firing performance (e.g. tools, accessories).
- On regular non-glued components made in the USA would increase the retail price but not the overall performance.
- When there are manufacturing restrictions at the Canonsburg plant (e.g. kitchenware).
4. All-Clad kitchen tools, accessories or appliances are manufactured by selected international partners carefully qualified by All-Clad under the highest quality controls.

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What is the stainless steel cooking surface on All-Clad cookware made of and how is it tested for quality?

The cooking surface of All-Clad cookware is made from high-quality 18/10 stainless steel, a proprietary formulation of 304 stainless steel specially tailored to meet All-Clad specifications for grain size, texture, alloy content and other properties. physical properties that ensure the excellent cooking performance that makes All-Clad the best cookware in the world. All stainless steel used by All-Clad is certified to meet the national standard ISO 9000 (International Organization for Standardization) for all 304 series stainless steel intended for use with food. Every "fusion" from our steel suppliers is tested and certified to meet ASTM 240 (American Society for Testing and Materials) standards.

Is the All-Clad oven safe?

Yes. All All-Clad collections are oven and broiler safe. Nonstick items are not broiler safe, but can be baked up to 500°F/260°C.

Why is All-Clad so expensive?

All-Clad manufactures high quality cookware. We are the creators of 'alloyed metal', which allows us to combine many different metals in each pan part to create the best performance and durability. We use the highest quality metals and manufacture all of our cookware in the USA.

Why are All-Clad pans so heavy?

In the world of cookware, ours is light/moderate weight. We've worked for the last 30 years to create pans that are balanced in the hand, yet heavy enough to hold the heat evenly. This is an important performance feature on premium cookware. Small parts are easy to handle and larger parts often include an auxiliary handle to make lifting and pouring easier.

Are All-Clad cookware induction compatible?

The following All-Clad collections are induction compatible: stainless steel, d5, d7, copper core, B1, HA1


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