All-Clad Brushed Stainless D5 11-Inch French Skillet with Domed Lid

I use this pan primarily to sear steaks on the stove top, then finish them in the oven or the broiler. Unlike cast iron, it can handle acidic ingredients without affecting the flavor, and it can go in the dishwasher when you don't feel like hand washing your dirty pans. The D5 version seems to have better heat retention than the standard All Clad stainless, this makes it great for browning and putting a nice "crisp" golden brown crust on food.

Tip: if stains remain after running the pan through the dishwasher, a little barkeeper's friend censer will clean them up nice.

Also: If your food sticks, try heating the pan on medium until a drop of water will roll around the bottom without evaporating. (this may take a while depending on your stove) Once it's hot enough, add grapeseed or canola oil, allow the oil to coat the entire bottom of the pan, then add food.

Did I mention it's made in the USA?

top quality. could only get it thru amazon. Next to my old cast iron pans, All-clad is the tops for cooking, baking and broiling.

clean up is easier.

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