Looks nice, but very difficult to clean. I wanted to get away from Teflon, but now I’m regretting my decision. I grew up with Farberware in the pre-Teflon era, and I know it was easier to clean than these pots and pans, without damaging the finish. Before cooking with these pans or pots, we grease the them with a recommended lubricant (butter or oil, not Pam). But every time we use these we have soak every pot overnight, and/or put water in the dirty pot and heat that, then gently scrape away the stuck on food particles. It’s ridiculous, I don’t have time to clean a pot multiple times to get it clean. I think it would be easier to clean a Faberge egg.

I've had an 8" pan for 2 years, and a 10" pan for 1 year.

I have no complaints at all.

I am careful about what sponges I use to clean it with.

I use scotch-brite BLUE sponges (not the green), and it cleans the pan fine with no issues, and no scratches.

I'm not going to say food doesn't stick, but I have a few tricks that allow me to get it clean with minimal issues, several tips from this websites cleaning recommendations.

I had issues with scrambled eggs sticking terribly, but that was my fault.

Premix your yokes/egg whites in a separate bowl.

Butter in the pan, drop your pre-mixed eggs into the melted butter.

Keep pan on medium heat (I have a glass stove top).

When you see the edge of the egg being cooked, pull the cooked egg into the middle of the pan (two strokes of the spurdle).

Wait a little bit more for more to be cooked, and then wait, and by then most egg should be cooked, and move the uncooked to the pan until complete. It keeps the pan soooooo much cleaner, might stick in a small spot or 2, but cooking that way helped me ALOT.

Sometimes meat will stick, like sausage patties for example, but right after I remove the meat from the pan, even if it looks stuck, I run the pan under cold water and "swoosh" the water around, and due to the heat differential and the bubbles from the heat it will oftentimes pull any burnt residue off the bottom of the pan. If you let it dry, it is a BEAR to remove.

Anyway Good luck!

Better than expected. I researched a lot and after reviewing multiple other brand pans and even their D5 line, I came to the conclusion that the D3 was more than what I needed for everyday cooking. I have this set along with a couple carbon steel pan. I purchased Bar Keepers Friend and no matter how grimmy the pans end up after cooking, they look good as new. The cleaning process take a little longer than the old non-stick pans but it is worth it. First I use hot water with regular dish soap to remove oil and grime, and I rinse and repeat with Bar Keeper Friend, and then I rewash again with dish soap simply because I notice that Bar Keeper friend leaves a white film. Other than that, these are the best pans I have owned... no more non-stick pans for me!!!

We purchased this 12pc set last summer after deciding to move to induction cooking. After 6+ months, I have zero regrets. This cookware performs wonderfully! The best I've ever owned. It is quite easy to keep clean and shiny.

The only thing that could make this a better cookware set would be some lids for the three skillets (or the 2 larger ones). This set does not include them although the individually purchased equivalents do. Perhaps All-Clad sells individual lids? I cannot find any listed on the web site.