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Mine keep sticking. Is there a secret?

@@13CindyLoo secret is at 06:00

@@13CindyLoo I heat a generous amount of oil in the pan and heat until barely smoking. Take it off the heat and pour the oil out. Then use pan normally. This works especially well when stir frying using the D3 wok.

Same with knives. 😜

That's where I have found my pieces. Not a set but the price on the individual pieces were way below retail.

Awesome!! Have you tried it our yet? How's it cooking?

@@UncleScottsKitchen we love it so far

I will check into it and mention it in a Pancast if it looks good! Great find!

I got the same set on thanksgiving! Love it all so much. Great deal for Macy's.

What is LTD? Do I need to check it out?

@@UncleScottsKitchen All-Clad LTD (dark hard anodized) was discontinued around the same time as the Master Chef line. Two of the biggest mistakes All-Clad ever made (along w killing the 2 qt saute pan). I have several and love them. Currently I think the D3 is the only price friendly, worthwhile line the make anymore. Cheers.

I just got a d3 12” skillet for Christmas. I’m not sure when I’ll use it vs. my matfter carbon steel.

@@nailshank9366 you will. Enjoy it. 👍

Is the copper that much nicer?? I’m debating between a 10 piece d3,d5 or copper set. It’s like $900,1200 or $1700. So curious if the money is worth it.

@@shocker4545I personally feel that the copper-core construction is unecessary for all pieces of a set. The pots and smaller pans are fine as D5 or D3. The larger frypans and dutch oven benefit more from the copper and are worth the added expense for even heating. I would own more Demeyere Atlantis if I had an induction range, where they supposedly excel. IMHO their greater weight and cost are not usually worth it on gas. Industry 5 is about the same as D5 in practical everyday use, but way more expensive than the All-Clad. I bought some individual pieces from Demeyere because they were of a configuration not offered by All-Clad. Great quality.

@@garbledstoic for sure unneccessary but it's nice to have nice things. I spend way more on dumber things, this is something I'm going to be looking at for decades to come. I just spent a ton of money redoing my kitchen, so might as well get some nice pots and pans to match !

@@shocker4545 If you are spending to impress, then nothing says too much discretionary income better than the splurge of thick copper cookware. A set of Falk copper core will cost you plenty, which to you might be a badge of honor or a source of pride. All of your friends should be in awe, if they knew anything about expensive cookware, which they may or may not. And these beauties cook very, very well, if that is important you, which is sort of a side benefit. Hop in your Lamborghini and head to your culinary merchant for more splashy ideas.

@@garbledstoic If I was trying to impress people I wouldn't have bought pots and pans... This is more for myself and what's wrong with wanting some nice stuff? I'm fortunate I'm in a position where I can afford it so why not? Do they look better? yes, Do they perform better, probably not. End of the day it only cost me an extra $450 Canadian to move into the full copper set. That's 2 tanks of gas in my truck...

The Mauviels are in the pipeline! I got a 5 piece set for about $300 on some mega sale.... they were normally about $600, so I jumped on them. I like them so far... so far they have good cooking performance with a little fancier looks. I've been using that sauce pan with lid the most.

That is an ilve majestic 48" dual fuel... made in Italy,. I think they need to change their name because they spell it i l v e with a lowercase i and autocorrect always changes it!

That's where I got all of my D3. I have about 4 pieces now and I still haven't paid over $200.

I was channeling my inner 80's hair metal band, but my wife and mom tend nag me back into conformity!

d3. the only carbon steel I own is a wok

@@stevekeeler9201 That's what I'm leaning towards; I'll probably see if the d3 goes on sale this black friday and grab one then. Thanks.

I use mine mostly on my gas, but I haven't had any warping problems with either the D3 or the Copper Core.

Those are really tempting. My fear is the pricing/value too good to be true? Sounds like you feel it is a great buy.

Do you know who makes them? Where are they made? If they’re like the AC that sounds like an awesome buy.

Holy cow! screaming!

The Demeyere are way better too. I have both and the Demeyere is like using a years old fantastically seasoned cast iron- no sticking at all. Oh and no pre or post seasoning just the best.

I DESPISE THE HANDLE !!!!

Stainless steel weighs less. It is a big advantage.

Some people love non-stick pans for eggs, but I won't use them... I like carbon steel for egs the best, but you can get pretty good results in stainless and cast iron too.

If you want something that's a lighter version of cast iron, use carbon steel.

I love my cast iron, but you’re 100% correct that they can get heavy. I just ordered a 12” and 8” carbon steel pans. Also got this d3 on the way for making pan sauces. But I do love using my cast iron for bacon and sausage for breakfast. For 70 bucks, I got the lodge set at Walmart. A little house warming gift to ourselves in our new home. I would have bought it sooner, but did not want to deal with moving all that heavy iron😂

These are great questions... it might take a couple weeks, but I will see about getting my surface probe thermometer and doing a video on good temps for the different foods. For eggs it is much lower than for searing a steak! The problems are that stoves are all different and they don't have temp settings.... just 1 -10 (or whatever) and medium-high on one is not the same as medium-high on another. Let me work on this a bit!

@@UncleScottsKitchen Thank you. My induction plate has both numbers and Temps. So I was looking for a way to compare the 2 and resolve the sticking problem.

@ Uncle Scott's Kitchen. This would be a very popular video if you choose to make it.

The lid is stainless steel like... I think it should be fine in the oven.

Other pans have no lids and cost more

dude! why are you sandpapering your carbon steel? I would not nuke it any more.... I can't imagine it has anything caked on there after sandpaper! Give it a good wash, make sure there s no sand paper grit, do a maintenance seasoning and start cooking. Cook cook cook more and worry about your seasoning less!

@@UncleScottsKitchen It was starting to develop some brown spots that I assumed were the early stages of rust? Weird because I reheat to dry after washing. Also, because I’m in an apartment at school, I don’t think I properly seasoned due to fear of fire alarms. For the rust, the brillow pad SOS was not working for the life of me! I think I have to wait purchase an outdoor stove and just renuke it! That’s half the fun!

If you use butter, pop the butter in as it’s heating, and just as the butter stops sizzling (ie the water content has evaporated), drop the eggs in.

Med/ Med high

I use the All Clad Master Chef 2 (mc2) pans. I always put on Med heat until it's hot enough for drops of Water to Ice Skate on it. (Mercury Ball Test) I then lower the Heat to LOW and add in my Fat, normally Bacon Grease or Avocado Oil for most things. I don't like Burnt Butter at all, so when I do scrambled eggs I use only enough BG or AO to just cover the entire bottom of the pan with a very thin layer and then add the eggs. Once the eggs are in they will bring the pan temp down just enough that I can now add the butter without it burning. Your mileage may vary, but when I've put only butter in my pans I either get too much egg residue or the butter turns BROWN/BURNT. P.S. I found my First All Clad mc2 pan at a Goodwill store. It had been used and abused, but still had the Sunburst Rays shinning behind the Scorched Discoloration and scratches on the cooking surface. I sat Flat on a Marble slab I found in the store, so I took the $15 gamble on that 8" skillet. Bar Keepers Friend and about 5 minutes time it was ready to put into service. I was AMAZED just how well it cooked and nothing was sticking to it. It held it's heat very well and was even. And clean up...pfftt...as good or better than a Non Stick pan. So, since that Used and Abused pan did so well I went on eBay and got a used 10" mc2 in nicer condition for $31 total with shipping and tax included. I then bought a Brand New mc2 12" skillet with lid for $117 off of eBay. My next purchase will be a D5 Copper Core 5qt Saute Pan to finish off my All Clad for now. (I want to "test" the D5 against my Older mc2's. lol) My Revere Pro Lines and Calphalon Stainless Sets have been wonderful and I still use them, but I'm really enjoying the All Clads right now.

@@codybanks9944 before you invest on more AC buy yourself a stainless steel Demeyere Proline 7. You’ll never go back. I have All Clad and Demeyere Proline 7 is hands down the best out there. I wished I’d known prior to buying all my AC. They are expensive but ohhh so worth it.

@@Kindlyone777 Thanks for the recommendation. I will definitely look into the Demeyere Proline 7. I put off buying a Vitamix Blender for DECADES...got one about 9 years ago and STILL kick myself for not having spent the extra$$ sooner. It is Night and Day difference over any other Blender out there. Well worth the Extra Spend for it.

Different channel?!?! BAH!!! Get back in here!

I have shied away from the Misens because they are made over in China. I put up a poll one time and people were more interested in the French/European/American pans, so I mostly focus on those.

@@UncleScottsKitchen How about Made In. Their products are made in the U.S., France, and Italy. I know the Carbon Steel wasn't your favorite but I hear stainless is where they shine. I would value your opinion - as I sit here trying to figure out which pieces should don my cupboard. Trying to buy essentials at a reasonable cost (but have last) and don't want to go crazy on either. And darn it, it's Cyber Monday!

It's nuts! For the price of three steaks you can almost buy a D3 pan that will last 20 years.

It's in the pipeline! Got a set of Mauviels ahead of it.

Whatever your oven puts out

FANTASTIC QUESTION and I will answer this in an upcoming PANCAST.

Thanks, James! My wife got 'ahold of me again. This time I didn't end up bleeding.. and I wish that were a joke!