It is not recommended to use Pam or similar non-stick cooking sprays on any All-Clad pan, regardless of whether it is non-stick or stainless steel.
The absolute best and industry-recommended cleaner for All-Clad stainless steel pans is Bar Keepers Friend Cookware Cleanser. Formulated with oxalic acid, it breaks down stubborn burnt-on grease, protein stains, and rainbow-colored heat discoloration without scratching or damaging the metal.
Specifically, All-Clad has agreed to pay up to $4 million to put an end to several lawsuits that alleged the company's cookware was not as dishwasher safe as advertised. For more information, including what will happen if the settlement gets the court's OK, head on over to our newswire.
To keep your All-Clad pans from sticking, always master the "hot pan, hot oil" rule. Preheat your empty pan over medium heat, wait until a drop of water beads and dances across the surface (the Leidenfrost effect), add a high-smoke-point oil, let the oil shimmer, and then add room-temperature, dried food.
Hand wash pans in warm soapy water. We recommend using nylon scrubbing pads or a soft sponge and advise against oven cleaners, steel wool, steel scouring pads, harsh detergents, or detergents containing chlorine or peroxide bleach which can damage the pan's surface and exterior.
All-Clad Cleaner for Stainless Steel Pots and Pans
For tougher stains and better results, use the All-Clad Stainless Steel and Aluminum Cleaner and Polish; 12 ounce.
Caring For Your Stainless Steel Cookware: 12 Things NOT To Do
Food sticking to an All-Clad pan is usually caused by cooking with a cold pan or skipping the oil. To fix this, always preheat your empty pan on medium heat, use the "water drop test" to check temperature, add your cooking fat, and allow food to release naturally.
Yes, you can use butter instead of oil, but because butter's milk solids burn at around 302°F–350°F, it is best reserved for low-to-medium heat cooking. To prevent burning and sticking, use these three tips when cooking with stainless steel:
Yes, you can absolutely use Dawn dish soap on stainless steel pans. In fact, it is the best daily cleaner for lifting oil, grease, and light food residue from your cookware.
Avoid traditional non-stick pans with worn coatings or synthetic "forever chemicals" (PFAS), as well as unlined copper and reactive aluminum. Scratched or overheated pans release toxic fumes or leach heavy metals into your food.
No, most All-Clad pans are not toxic. Their standard solid stainless steel collections (like D3 or D5) are considered highly safe. However, if you purchase their non-stick models, they contain conventional coatings that require careful handling to avoid releasing fumes.
All-Clad’s stainless steel cookware is built to last a lifetime (20 to 30+ years), while its nonstick cookware typically lasts 3 to 5 years.
Both cleaners are heavy-duty, but they work differently. Bar Keepers Friend is an acidic cleaner that relies on chemical reactions (oxalic acid) and mild micro-abrasives. The Pink Stuff is an alkaline cleaner that relies primarily on heavy mechanical abrasion (quartz sand) and soap.
Dawn is a highly effective, versatile degreaser, but it is not "just" a degreaser. It is technically a dish detergent formulated with a blend of surfactants. Because of its mild pH (around 9) and skin-safe composition, it safely breaks down fats and oils without the harsh chemicals found in heavy-duty industrial degreasers.
Soak the pan in warm, soapy water to help loosen stubborn residue. After soaking, use a soft non-abrasive sponge (not steel wool or anything scratchy) with mild dish soap to gently scrub the pan. Deglaze the pan if it still feels sticky. Boil water with a few tablespoons of baking soda.
Yes, the All-Clad found at HomeGoods is authentic. Like its sister stores (T.J. Maxx and Marshalls), HomeGoods acquires genuine All-Clad, often consisting of overstock, discontinued lines, or "factory seconds".
The healthiest way to grease a pan is to lightly coat it with a heart-healthy oil—such as extra-virgin olive oil or avocado oil—using a reusable, continuous-pressure oil sprayer, a paper towel, or a pastry brush. This eliminates chemical propellants found in commercial sprays while utilizing fats that promote good cholesterol.
All-Clad agreed to a class-action settlement over allegations that its D3, D5, and LTD stainless-steel cookware was falsely advertised as "dishwasher safe". When run through the dishwasher, the cookware's inner aluminum core could degrade, causing the edges to delaminate and leave dangerously sharp rims.
Avoid storing highly acidic and salty foods in stainless steel for extended periods. While fine for quick prep, prolonged contact can cause leaching or corrosion (pitting).
To cook on All-Clad stainless steel without food sticking, follow the Hot Pan, Cold Oil rule. Preheat your dry pan over medium heat for 2–3 minutes, test the temperature with a droplet of water, add oil, and let your food reach room temperature before cooking.
Stainless steel and chlorine do not belong together. Quite the contrary. We can safely say that chlorine and chlorine products are among the greatest enemies of stainless steel - certainly of the most commonly used quality, SS 304.
Use a microfiber or soft cloth when wiping down your appliances. Avoid cleaners that can damage steel and finishes. Instead, clean your stainless steel appliances with a dish soap like Dawn® Platinum.
Over time, stainless steel pans can stain and show discoloration. While it doesn't always affect the pan's integrity, be sure to watch for discoloration due to rust. Rust in your food can cause health issues, so it's best to replace of your pans when they start rusting.