Most nonstick pans are pressed aluminium with a coating; this one puts the coating over the same tri-ply bonded body used across the D3 line, so it holds heat like a stainless pan and releases like a nonstick one. That combination is what keeps an egg from sticking without the pan going cold the moment food hits it.
Eight inches is the eggs-and-one-portion size – an omelette, a piece of fish, a single serving of hash. Nonstick surfaces prefer low to medium heat and soft tools, so keep the aggressive searing for the uncoated pans.
All-Clad has been bonding cookware at its Canonsburg, Pennsylvania factory since 1971.
