|Special Features||Dishwasher Safe|
|Material Type||Stainless Steel|
|Item model number||8701004414|
|Product Dimensions||53.34 x 28.7 x 5.08 cm; 1.81 Kilograms|
All-Clad 4403 Stainless Steel Tri-Ply Bonded Dishwasher Safe 3-Quart Saute Pan with Lid, Silver
+ S$79.21 Delivery
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- Tall, straight sides prevent splattering. Broiler safe,oven ,refrigerator,oven and freezer safe.
- Ideal for sauteing, browning, and searing
- Durable three-ply construction for even heat
- Stick-resistant 18/10 stainless steel cooking surface
- Convenient capacity marking on pan's bottom
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A Saute Pan scores high points for versatility. They have a larger surface area so you can fit lots of ingredients, stir them or toss them around, and have them cook evenly. Meanwhile, their straight sides are not too short or too tall, keeping oils from splattering and foods from flying out of the pan, so there’s less to clean after. As part of our D3 Collection, this Saute pan features a bonded tri-ply construction made with a responsive aluminum core pressed together with 2 layers of durable, stainless steel all the way around the surface, for fast and even heat. At 3 quarts, it’s just the right size for most meals. To keep your All-Clad looking brand new, we recommend washing your cookware with a soap and sponge instead of the dishwasher. Like all our bonded cookware, it's handmade in the USA at our Canonsburg, PA factory with ultra-durable materials that'll last a lifetime and never go out of style. A flat, stainless-steel lid is included to lock in moisture. Handles & handle loops are made in China.
3-ply bonding for quick, even heat distribution and perfect searing, sautéing and simmering
Made in the USA and built to last, featuring three bonded layers of American-made stainless steel and aluminum, with riveted stainless steel handles
Stainless steel exterior for compatibility with all cooktops, including induction, and oven and broiler safe up to 600° F
Dishwasher safe and made with quality materials for long-lasting beauty and performance
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Most helpful customer reviews on Amazon.com
Putting this the 1 Star category as it seems this is where most folks with sticking or burning food end up. One of the main problems with this pan is many of them are defective out of the box. The cooking surface appears to be not flat...it is raised in the middle.
This causes a hot spot in the middle and any cooking oils or fluids run to the edges and leave the center dry.
Upon close examination, it is probably due more to the manufacturing of the pan. The cooking surface may well be flat, but when the sides are formed to that near, 90 degree angle, the process leaves a "bump" around the outer diameter of the pan. This creates a pan that is deeper around the edges than the middle, which then allows all the cooking fluids to run from he center to the edges.
I checked other of our All Clad pans and have seen the same thing on smaller pans as well. The issue is not as pronounced as this saute pan, but none the less, there seems to be a manufacturing issue where All Clad bends / rolls the sides of the pan up.
It should be noted, our older 12 " non stick All Clad saute pan does NOT have this issue. Dead flat across the bottom and dead flat cooking surface
AllClad is well aware of this problem yet continues to produce pans with the same issue (they just sent me one as a replacement...not flat). Chowhound.com has many users with same issue.
If you buy this pan, first thing out of the box, turn it over and lay a straight edge across the bottom of the pan. If you see a small amount of light, it should be ok. If you see a significant amount of light (like 1/16" or more) between the edge and the pan, usually in the center, return the pan. The defect is not subtle, it is quite obvious.
As for AllClad customer service...well, at this point I cannot say they are any different than your average consumer retailer...once the sale is made they want their customers to just shut up and go away. Hopefully, as our issue plays out, this will improve....
Update: well, no...not surprising but they claim they have no way of inspecting replacement pans before they go out, so although they sent anther defective pan, they want me to send it back...on my time and at my expense....before they will send out another one..which, again, they have no way of checking proper to shipping.
Request to speak with a supervisor / manager resulted in the predictable "none are available, they're all in a meeting". Of course this is nonsense, but predictable. When asked when I will get a call back, also the predictable reply "24-48 hours".
Sound familiar ?
And so, from Aug 5 at 10: 00 AM to today, Aug 7 at 11:30 AM, does anyone think I received a call back ?
This doesn't sound like it will be resolved.
Bottom line, so far, the AllClad stuff is pretty good but they seem to have taken some manufacturing steps that compromised their quality and don't seem to interested in fixing it.
We shall see
And....so, they never called me, so I called them this afternoon (AUG 7)
Was advised, immediately, the raised center is intentional and is made that way so "they don't warp when cold"
Say what ? Umm yea...that's what I said. When told I hadn't received the promised call back, I got the usual scripted reply but all of a sudden a "supervisor" became available
Lots of conversation, but bottom line(s)
1. Yes they have changed manufacturing process
2. Yes, the raised center is "supposed" to be there
3. Yes, cooking fluids will run to the edges of the pan..their solution: add more oil
4. Yes there are manufacturing tolerances so some will have less of a raised portion than others
5. No they can't check their inventory for pans with lower end of manufacturing tolerance
6. No they won't issue a credit against purchase of another AllClad product
7. No they won't replace the pan with a different pan
8. Yes you can send it in for warranty but if we decide it is within our "tolerances" we will return it. If we decide it is out of tolerance we will exchange it for another of the same pan (with the same problem). No exchanges.
Basically, "you bought the pan, it's your problem"
Ended the conversation without a solution. Threw out a number of ideas...all were rejected.
Finally asked them are they willing to loose a customer over this pan (that they KNOW has issues) ?
Are they willing to accept whatever blow back they get from consumers that read this ?
And finally, if they wanted to be a consumer direct retailer (which they are) why don't they act like one ?
So basically, they changed manufacturing process and created this issue (and believe me, with speed they addressed this and the obviously scripted replies, they likely deal with this ALL the time)
They can't fix it, it's your problem
Stop calling....go away
Ok...no problem, adios
If there is a ‘workhorse’ of the various All-Clad cookware products I own (out of about 15 different pots/pans), it is their 3Qt Saute pan, by far. I use this probably 2-3 times for every time I use any other pot or pan. The versatility here is great. It's good size, it yields an exceptional surface area for dry heat, but it has great depth for moist heat, it is still small enough to easily go in a dishwasher or fridge, and it's still manageable in weight. Like other All-Clad lid designs, it does a good job in keeping steam inside the pan if you do not want it to evaporate (critical for if you are doing sometime like a multi-hour braise. [A few years ago, All-Clad tweaked lid design and it has improved upon the already excellent lid design on my older model.]) In terms of capacity, this is generally a great size for cooking for 1-4 people. If cooking for more than 4, the 4 Qt Saute pan gives some advantages (which I also own, but use only a fraction of how often I use this 3.)
Just overall, this is my go-to and is my favorite kitchen tool.
I use a saute pan for conventional and not-so-conventional usage. It is my primary fry pan...the lid keeps grease splash less than that of an open top fry pan, and the sides and lid allow the usage of radiating heat which unlike a normal fry pan, can be used to cook meats that you want to get a higher internal temp without burning the outside. It is my go-to for any kind of sauce, chili, braised meat, stew, most soups that are not in large quantity, my primary sear pan for steaks, chicken, and pork, and an oven pan for 2-stage cooking (ex: I do a ribeye by heating this pan in the oven at 500 or more degrees, sear it on high heat on the stove, and then return it to the oven in this pan. [Note that not many pans are built for a 500+ degree broil, which is a plus to this.) I also use it for stir-frys, mixed dishes, certain pasta dishes, and for fish. Heck, I use it for darned near anything!
I will admit that I am biased towards clad cookware. I think they give the best performance, best durability, and best practicality overall (usually at the expensive of higher initial price). Like other All-Clad products, the usage of clad gives you numerous advantages...
--excellent heat transfer thanks to the aluminum core…even if your stove has hot or cold spots, All-Clads will account for this and still produce a surface with an even and constant temp. Other than cast iron, nothing does this as well. I find this makes a HUGE difference in how well the food turns out.
--excellent usage of radiating heat (great for steak if you prefer to sear on high heat and then slowly bake until medium-rare – the Saute’s ability to radiate produces juicy chicken breast even without brining)
--lack of reactivity thanks to the steel (you can use any food, acidic or basic, without worry or a need to season)
--durability thanks to the steel (I’ve dropped these more than I want to admit)
--the ability to throw these in a dishwasher, or clean them with an abrasive or acidic compound
--lighter weight than cast iron while still giving excellent quality heat transfer
--no coatings to progressively flake or fail
--no health concerns over the materials regardless of how hot the heat is used (non-stick + super high-heat = bade idea)
--the ability to function like a boss whether it is on an electric, gas, induction stove, an oven, a commercial broiler, or over an open pit flame
--you can use stainless utensils and copper cleaning pads on this without worry
--a service life that will outlast 99.9% of the people on the planet
==IT MIGHT SAVE YOU MONEY==
Yes, the initial price is high, but I call it an investment from a financial and a health perspective. If you like your cooking tools, you will cook more, most likely, and I think clad cookware makes better food, further encouraging you to cook more. Given eating out for a family of 4 can easily exceed $100 for a single meal, having tools that allows you to eat more of food you, yourself, prepare can save you money and simultaneously improve health. I usually cook the week’s worth of lunches in this sauté pan on Sunday, freeze them, eat them during the week, and save about $50 a week over eating out just during work hours alone!
==EXPENSIVE OR NOT, I ABUSE MY ALL-CLADs==
My friends often cringe when they see how hard I am on my All-Clad Stainless line. But while expensive and pretty, All-Clad products are designed to be used hard and are made to withstand usage that would wreck many others. If I am spending big bucks on a high-end product, I want my money’s worth and so I am not going to baby them if being a little harder on them saves time.
I use my 3Qt Saute pan about 2-3 times A DAY and I am very hard on this pan, even more-so than other All-Clads I have. Most of the utensils I use are steel, which you cannot use on most cookware. I clean it with an acidic cleaner using a copper or steel scrubber before putting it in a dishwasher, and I constantly use it for high-heat cooking, including over open flame where temp is far beyond 500 degrees. I’ve probably dropped it 5 or so times over the years, but you can’t tell. If I polish it with a little polishing compound like Bar Keeper's Friend, it looks brand new in 5 minutes and you would never guess it has been used the better part of 5,000+ individual times! While certainly not a cheap item, $200 in perspective becomes a pretty nominal figure once you surpass a few decades of daily usage!
==RESTORING THE FINISH AND FOOD STICKING TO THE PAN==
Two issues I hear from new All-Clad owners are often: 1) the cookware quickly loses its pretty finish, and 2) food sticks to the surface. While I am by no means the authority here, my solutions are:
1) clean with Bar Keeper's Friend or an even more aggressive abrasive polishing compound. It is safe to use as much as you want on the pan, and it will restore the look to new.
2) PRE-HEAT--you WANT that "sizzle" the moment food makes contact with the surface. In addition to giving food dynamic flavor (sear=different flavor), it creates a natural non-stick barrier. Using medium or medium-low heat can also help, but this initial contact sear makes a huge difference.
So, my bottom line is, if you are only going to buy one All-Clad or you already have All-Clad and you do not have the 3Qt Saute pan, this is a must-have in my opinion because it can perform various functions. Buy this once and never buy another Saute pan again, because this will never wear out (plus it had a lifetime guarantee).
I read the one- and two-star reviews of anything before I buy it. In one case, someone protested that whatever she cooked in it "stuck" and "burned." Well, I thought, heat up the pan first so it doesn't stick. Then turn down the heat. My rancorous sarcasm was premature.
I cooked some thin-sliced bacon in my new 4403. Following the manufacturer's guidance, I heated the pan to medium heat on my gas range. Checked the temp with an infrared thermometer: around 310 degrees ±10°. Put in the bacon. Hmmmm. Got hotter while I was unpacking the bacon, because it started to smoke. (Didn't stick, though.) Cut the medium heat (a six on the dial, range is 0-10) down to a four. Still too hot. Cut it to a 3 and finally got it cool enough to fry and not burn. The pan discolored a little: turned a light toasty tan. I knew I should have ordered the Barkeepers Friend. (I just did).
Folks, when they say "medium" heat as the maximum temperature, they mean just that. This thing almost makes its own heat. I'm not sure, but I'm betting a 6 setting on my range will be hot enough for a good quick sear of sous vide pork chops. I'll add to this review after trying it. Meantime, if you buy this, follow the manufacturer's suggestions; and don't rely on your old temperature settings. This cookware rocks!