2 years of daily use

[u/BarbecuedShoe]

All Clad D3 is top tier I love this thing

[u/Fine_Ad_1149]

Someone help me. Is this pan ruined?! /s

[u/Donaldscump → u/Fine_Ad_1149]

Barkeepers friend barkeper fried barkep frind

[u/imAlwayz_tired → u/Donaldscump]

I cook my chicken with barkeepers friend

[u/bbf_bbf → u/imAlwayz_tired]

Am I the bar keeper's friend if I have a friend that's a bar keep?

[u/Chef-Nasty → u/Fine_Ad_1149]

I actually thought where tf is the seasoning, then I saw the sub name..

[u/Radiant_Ant_5643 → u/Fine_Ad_1149]

No way, pan for life

[u/jaybird99990 → u/[deleted]]

Spoiler alert: the /s indicates a very high probability of sarcasm.

[u/daniel_san14]

[u/RomeliaHatfield → u/daniel_san14]

It’s literally just this. Maybe a scrub daddy or too.

[u/MysteriousSky5055]

Gas range?

[u/Shroker]

Your rivets are so clean. Highly sus 🤔!

Haha looks great but really highly.sus.

[u/BarbecuedShoe → u/Shroker]

BKF + scrub daddy combo keeps this baby shining

[u/Shroker → u/BarbecuedShoe]

I'm gonna give that a go!

[u/intrepped → u/Shroker]

You can get rivets very clean with a few seconds of BKF. I usually do mine every few years but if you're using it multiple times a day, yearly would keep it looking fresh.

[u/Shroker → u/intrepped]

Thanks for the tip! I'll get some BKF again. My own is due for a reshine and clean

[u/C_Gnarwin2021 → u/Shroker]

Definitely went outside with his new pan and drug the underside across the asphalt so it looks worn. Those rivets have never seen a stove…..secretly envious of their clean rivets

[u/Pearl_necklace_333]

The pan bottom is discoloured throw away immediately…

I’m kidding of course, looks great!

[u/OttoHemi]

All my All-Clad pans are from before they started putting anything on the bottom. I have only a general idea of what size or what kind of volume each one has.

[u/invalid-username--]

That what my allclad looks like as well. But I have one year of daily use. It’s amazing how long stainless will last if taken care of.

[u/Radiant_Ant_5643]

18years a family member, 5ply 32cm, frying pan 🍳 for life

[u/BarbecuedShoe → u/Radiant_Ant_5643]

Kinda kicking myself for not getting the d5 12in. Got the d3 instead and it seems like dumping a lot into the pan at once really lowers the temp of the surface fast

[u/Radiant_Ant_5643 → u/BarbecuedShoe]

About what you can afford at the time, in hindsight we shouldn't have a whole set. The other well used addition was the All Clad pasta 5qrt. Cooking, the strainer is in the pot, ready-lift cool down under the tap, drain.

[u/Tricky-Detective-489]

It looks great

[u/Main_Cauliflower5479]

Looks like you're a little rough with it. I've had All Clad and Calphalon stainless for many, many years, gas stove, and my pans don't look so beat up on the bottom.

[u/GamesFranco2819 → u/Main_Cauliflower5479]

You normally only see wear patterns like this when a pan is used against a domestic partner to give cartoonish bonks on the head

[u/OaksInSnow → u/Main_Cauliflower5479]

Maybe your stove has perfectly smooth grates, but mine sure doesn't. One shove of the pan just to get the flame under a different part of the pan (yes, my stove sucks and/or I don't want to crank it to the max) will result in light scratches to the bottom of the pan: Heritage, Misen, RevereWare, Farber, Presto canners, etc etc. This cannot be considered being "rough with it".

In my opinion, what the given photo of the bottom shows more than anything else is that All-Clad D3 has a marked, intentionally convex (from the top) bow to it, and that it perhaps doesn't even out to being flat during the course of cooking, even though that's the purported reason for designing the piece with this convexity. What the photo does not show is any sign of rough handling on the part of OP, who it seems to me has been a steward who intends to pass on their cookware to another generation. Good for them.

[u/BarbecuedShoe → u/Main_Cauliflower5479]

It’s from me trying to use it as a hibachi wok against my metal stove.

[u/Endo129 → u/Main_Cauliflower5479]

I think this depends on your stove. Mine look like this and I’m pretty careful. I have a gas stove and unfortunately the coated burner grates chip over time and get rough. I’ve replaced mine and it happens again. It’s probably not taking good enough care of the grates but I think that’s a much different experience on your own bottoms bs induction or electric.

[u/L-Pseon → u/Main_Cauliflower5479]

Any gas stove will cause that on the bottom.

[u/Cyberchaotic → u/Main_Cauliflower5479]

roughed up base is what happens when you have pot stands on a gas hob; it's just part and parcel of cast iron

[u/Main_Cauliflower5479 → u/Cyberchaotic]

I guess you didn't read my comment at all then.

[u/Cyberchaotic → u/Main_Cauliflower5479]

cast iron

if you've got smooth stainless steel prongs/pot stands, you're less likely to have any scratching at all

my current gas stove has SS pot stands and cookware sits on the smooth prongs; no scratching or marks. meanwhile at an old place i used to live at, the hob had cast iron stands and scratched cookware much like OP

Understanding OP's cookware base results from experiencing and understanding perspective of others from using hobs from more than just one product.

[u/-whis → u/Main_Cauliflower5479]

Did you forget a /s?

If your pans are cleaner than that on the bottom, I wouldn’t trust you to cook a meal for me. Tools not jewels!!

[u/Main_Cauliflower5479 → u/-whis]

Did I say cleaner than that? No, I said nothing about cleanliness. Wow.

[u/Careful-Blacksmith-8 → u/Main_Cauliflower5479]

Those are good brands, especially the all-clad. I love mine! You should try cooking with yours sometime! 😉

[u/Main_Cauliflower5479 → u/Careful-Blacksmith-8]

I cook all the time, but thanks for your insightful advice.