Deciding Between All-Clad’s D3 and D5 Lines? Here Are the Differences

published Aug 6, 2024
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Credit: Samara Vise

If you’ve ever gotten the opportunity to use nice cookware, you know how much better it is to cook with. For the longest time, I thought cooking wasn’t for me, but then I used All-Clad — in particular, the brand’s NS Pro Nonstick Fry Pan — and suddenly my dishes were turning out better than they ever had before. Why? Because I can flip eggs easily, sauté accurately, and finally get even heat distribution, which I never knew the importance of until I invested in a pan that had it. Turns out, this was just the beginning of my love affair with All-Clad, although that shouldn’t come as a surprise. The pro-worthy brand is loved by both professional chefs and home cooks alike. I’ve experienced my fair share of All-Clad pans at this point, and with so many lines of cookware, it’s hard to know the differences. If you’re deciding between the D3 and D5 lines, we’ve got you covered.

What’s the Difference Between All-Clad’s D3 and D5 Lines?

With both lines being popular and highly regarded, it’s hard to know which one to go with. However, there are some key differences between the two that are worth noting.

  • Construction: All-Clad’s D3 features a tri-ply construction, meaning it has three layers: an aluminum core sandwiched between two layers of stainless steel. The D5 line features a five-ply construction, meaning it has two layers of aluminum, two layers of stainless steel, and a stainless steel core.
  • Heating: Both lines heat evenly, but the five-ply construction of the D5 helps it maintain a more consistent temperature.
  • Weight: D3’s cookware is lighter in comparison to D5, which is heavier due to the additional layers.
  • Performance: D3 heats up quickly and is very responsive to temperature changes, while the D5 heats slower but retains heat longer for more even cooking.
  • Price: Generally, D5 is more expensive than D3 due to the additional materials and layers.

Both the D3 and D5 lines are excellent choices; it comes down to budget and preference. D3 heats up quicker, is easier to handle, and is cheaper. D5 offers consistent heating and better heat retention — and because of this, it is a little pricier.

Do you have an All-Clad line that you love? We want to hear all about it! Let us know in the comments below.

A Few Standouts from All-Clad’s D3 Line

1 / 3
All-Clad
$129.99
was $239.99

A must-have from All-Clad's D3 line is its fry pan. It features a secure lid that's crafted with a flat base and flared sides, which makes flipping eggs and searing meats a breeze. Bonus: The long handle stays cool, so you don't burn yourself.

2 / 3
All-Clad
$159.99

This versatile saucepan is known for its durability and superior heat distribution. Whether you’re whipping up sauces or soups, or boiling pasta, it can handle whatever task you throw at it and will last for a lifetime. Plus, we love the look of its polished stainless steel.

3 / 3
All-Clad
$149.99
was $250.00

This sauté pan earns editor love for more than just its aesthetic appeal (although it is quite stunning). Its tall sides are perfect for handling hearty dishes and are complemented by drip-free pouring rims and an extra-wide base.

A Few Standouts from All-Clad’s D5 Line

1 / 3
All-Clad
$129.95
was $199.99

Sear, brown, and pan-fry with ease using the All-Clad D5 Stainless Steel Nonstick Fry Pan. The nonstick surface allows for cooking with minimal oil, while the included lid traps heat and moisture. It’s oven-safe up to 500°F and dishwasher-safe for easy cleaning!

2 / 3
All-Clad
$139.95
was $239.99

The D5 Saucepan is made for simmering sauces or boiling grains. The bottom edges are curved to just the right degree so you can easily reach them with spoons, spatulas, and whisks, while the angled handle design makes the saucepan comfortable to carry and move around your cooking area.

3 / 3
All-Clad
$299.99

Why do you need this pan? Just ask The Kitchn's former Editor-in-Chief, Faith, who calls the slightly smaller 5-quart version of this pan the “prize jewel” of her cookware collection. “This deep, heavy pan does it all — sear then braise (it goes into the oven too, of course). When I make a stew or pot roast, it usually starts in this pan.” Its generous surface area and capacity are also great for browning multiple portions of food, making large batches of risotto, or slow-simmering sauces.