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HomeClearance Items on SaleAll-Clad ClearanceAll-Clad LTD2 Saute PansAll-Clad LTD2 3 Quart Saute Pan w/ Lid

All-Clad LTD2 3 Quart Saute Pan w/ Lid

All-Clad LTD2 3 Quart Saute Pan w/ Lid
Item #:LD3403
Item Rating:
Availability:Usually ships the same business day
Regular Price: $290.00
Clearance Price:$229.98- Save $60.02
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Clearance items change daily and availability is not guaranteed. All clearance purchases are final and non returnable.
Clearance items can not be used towards a manufacturer's gift with purchase.
Description
Reviews
Recipes
The five alternating layers of LTD2 conduct heat differently. The aluminum layers allow heat to pass through easily, while the stainless steel layers force the heat to move laterally. This technology produces supremely even heat at the cooking surface, eliminating hot spots and preventing food from sticking or burning.

  • Hard-Anodized exterior is permanently dishwasher-safe stain and abrasion resistant
  • Patented 5-Ply construction
  • Alternating layers of stainless and aluminum enhance even heating performance and eliminate warping
  • Reinforced nonstick system for excellent ease of release, durability and clean-up
  • Signature cast stainless handles with stainless rivets keep handles permanently secure
  • Safe for use on all stovetops, excluding induction
  • Lifetime warranty
  • Made in the USA
  • Dimensions: 10 ˝” x 2 9/16”

    • Product Reviews for All-Clad LTD2 3 Quart Saute Pan w/ Lid

    Click links for Printable PDF Recipe for use in the All-Clad 3qt Sauté Pan:

    Crispy Chicken with Blue Cheese and Spinach - Laura Werlin

    Buried in Vermicelli - Chef Ana Sortun

    Braised Chicken (or Rabbit) Legs - Chef Bradford Thompson

    Pork Chops with Leeks in a Mustard Sauce - Chef Bruce Aidells

    The Publican Mussels - Chef Paul Kahan

    Braised Duck Legs with Creamy Farro and Orange - Chef Gavin Kaysen

    Braised Beef Short Ribs with Celery Root Crema and Salad - Chef Marc Vetri

    Chicken and Rice with Chorizo and Scallions - Chef Mike Price

    Jambalaya - Chef Thomas Keller

    Pan Perdu - Chef Nancy Silverton

    Kale and Chickpea Soup - Chef Dan Barber

    Eggs Poached in Tomato Sauce - Chef Gale Gand



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