Equipment Review: Best Traditional Skillets / All-Purpose Fry Pans & Our Testing Winner
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Buy our winning skillet: amzn.to/1O4R3LR
Full review and results chart: cooks.io/1NjVRNf
A 12-inch skillet should last a lifetime and cook almost anything. But does quality construction have to cost top dollar?
We tested 7 traditional skillets (5 were fully clad with layers of aluminum and stainless steel covering the entire pan, while 2 had aluminum-steel disk bottoms) to find the best one:
All-Clad 12-inch Stainless Steel Fry Pan with Lid
Gourmet Standard Tri-Ply 12-Inch Skillet
Calphalon Contemporary Stainless 12-Inch Omelette Pan
Weil by Spring, The Healthy Kitchen 12-Inch Fry Pan
All-Clad 13-Inch Stainless French Skillet
Miu Stainless Steel 12-Inch Open Fry Pan
Cuisinart Chef's Classic Stainless 12-Inch Skillet
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Just got 2 All-Clad pans (10" and 8") at the local thrift store for $15 bucks total. Good pans are hard to find for cheap, but it's possible if you look in the right places.
Awesome!
Srsly??
@@jewelvs7859 No, I lied. It was actually $15.24 after taxes.
Lol
I don't even plan on buying these I just love the thoroughness of the videos on this channel
What thoroughness? I'm over here trying to read the brand names off the handles so that i can figure out which one fails each test
Chelsea Boudreau
Read the description
Chelsea Boudreau it’s all there sis
I've been using All Clad skillets for over 15 years, and they hold up great. They still look new on the tops; due to very heavy use
they have some scratches on the bottom due to normal ware from the stove grill. Buy one and you will add more after seeing how good they are. Love the fact you can go from stove to oven in one piece of cookware.
Love the solder test, you guys have the most innovative testing.
I had a disc pan that lost its disc while I was cooking. I couldn't believe it! Meanwhile, every single piece of All-Clad I've purchased I still have. Whatever line you purchase, you can be pretty sure that it'll go the course. I look at cookware like this (and Demeyere, Mauviel, etc.) as "buy once" cookware. You'd better love it because it's gonna last forever!
For all those that can't afford to pay a lot of money for All Clad cookware I highly recommend buying them at Marshall's, T.J. Maxx or HomeGoods. You might get pieces without the box with the letter "S" on the handle which means Second, but the quality is still very good. "Second" might mean there are some scratches from handling, that's all. For example, at one of those stores I bought All Clad flared roaster large for about $120.00 (it was some years ago) and I love it.
jw that is how i bought all of my all clad, i bought an all clad dutch oven for $50.00 because it was missing the lid i bought it at Marshall's
Jay Seven Wow. That's a great price. Do you use lid from one of your other All Clad pieces?
jw Yes, the one from my 11" French skillet fit perfect on it. the one I bought was the chef addition it had a recipe book from a bunch of famous chefs
Jay Seven Good job! Hope, you are on the e-mail list with allclad.com. From time to time they have great sales online.
Great tip! I have purchased all of my All Clad and Calphalon cookware from Marshalls. The prices were better than the outlet stores.
LOVE LOVE LOVE my All-Clad pots & pans! The only time I have ever asked for a household item for Christmas & hubby got me a FABULOUS 11 piece set! It's GREAT!
I just snagged a 12" All-Clad d5 for $80 at TJ Maxx. Had a black mark near the rim and the rim was slightly dented just near the handle (where no food will ever purposely go). You just need to be a hawk.
I've got a set of Lagostina from 1986. Still work great design wise and for durability. Disk bottoms on all pots and pan and no issues with warping or handles. Don't know if the new ones are as good. My wonderful old Dutch oven is from the1960's. Prices today for good kitchen ware are insane.
remedyfarm lagostina is excellent. im trying to find a fry pan by them for a good price
They should really do an updated version. It would be cool to see if all clad still wins
They did last year! And it still won
Thanks for doing the test, these are really helpful.
Thank you for being so thorough.
I re-watch all of your videos almost yearly to prove to my friends and family that quality items require research to find and are independent of brand name or price.
That's funny, I watch them to prove that you don't have to provide any info when you're sponsored by All-Clad.
Bernard Spielburg not sponsored by All Clad. Nice try though.
Thank you for all your reviews. Could you guys possibly do a review on “Best Sets” for pots and pans?
I recently purchased an Amazon Commercial 3-ply 12" Skillet. It is AWESOME. Great temp control and inexpensive.
I got my mother's old revere ware pots and pans set with the copper bottoms.
I use to work for the West Bend company and they made different brands of cookware which was sold by other companies sales people and the brand I loved the best was the Renaware, but they was probably the highest priced brand.
It would have been VERY HELPFUL to name the brands in the competition.
Al-Clad with a triple layer core and sides. The pan is not just good at searing roasts and fish. It's hot conductive sides makes it a good stand in for a carbon steel Chinese wok for stir frying though you have to be careful of tossing some food bits over the sides of the skillet. It normally sells with a tight fitting glass lid for making fantastic Spanish rices and the best Enchiladas in.
They're in the video description.
Thank you for the review. All clad it is!
I have Wolfgang Puck pans and they are still going strong after 20 years and still look nice
Very informative. Thank you.
Love your shows!!! Could you please do a review of different carbon steel pans? It seems like they are the new cast iron pan.... I would love to know more about them. Thanks..!!!
About 27 years ago, I purchased a 17 piece set of West Bend Cookware. It remains one of the best investments I've ever made. In 2002, Regal Ware bought the West Bend, WI plant and has since marketed its wares under several different names. Regal Ware sells a 12-inch Tri-ply Stainless Steel skillet for $42. I'm wondering if America's Test Kitchen might include the Regal Ware skillet next time you look for something to compete with All-Clad.
solder test was very interesting
I have only owned my All-Clad 12" D3 for a few weeks and it has already warped on the bottom. It would probably not too noticeable on a gas range but unfortunately, I have to live with electric. I only cook on medium or lower heat and do allow my pans to cool before cleaning them. Rather disappointed. I contacted All-Clad about it. Hoping they make it right.
So how did things work out? Did All-Clad stand by their warranty?
@@seikibrian8641 Guess we'll never know
I have been collecting and using All Clad for many years. Most of my pieces I bought on ebay new or used. Even if you purchase new. Once you use it it's considered used. Big savings. Worth every penny. My only reservation or dislike is the narrow handles. Hard to grip.
once you use it... its considered used. My mind is blown.
Stainless is nice for acidic foods, but mostly I gave mine away after trying carbon steel pans for frying and tin or silver-lined copper for just about everything else. Copper is outrageously priced, but unless your cooktop is induction, it really does help, and except for it not taking a beating on concrete, it's as much of a lifetime investment as stainless. It heats up faster, cools down faster (so sauces don't overcook), heats up more evenly (no burned spots), and is more efficient -- I can actually feel (and measure) that the heat goes straight up through the food and not around the pan.
I freaken love this channel.
We are a large household and we cook almost every day and Indian food is high temp cooking with lot of sautéing and simmering curries to finish off. All-clad was a no brainer for us. Its top quality and we use them a lot. Worthy buy.
The solder idea was brilliant
I just purchased a 13 piece All-clad D5 set (10 - piece with 3 other pieces) and these pots are amazing. It is worth the investment and I am positive that I will have every last piece when I die.
I'm about to purchase new cookware. How's this set holding up a few months later?
It is the best cookware ever. I've never experienced anything like it. Well worth the wait and money.
Christopher Clemente Thank you. I know what I'm buying. ;~)
MrTomalu All-Clad D5 means 5 ply so it has to be great. I also recommend All-Clad copper - I use saute and fry pan all the time and they are excellent. Don't know which one is better, copper or D5. My D5 pan is still in the box. There is only one thing that I don't like about the All-Clad copper... cleaning the copper ring.
does it make a difference in the type of stove, gas electric, ceramic top coal,lol..?
I only buy all-clad. Expensive yes. But the best for cooking. I've had my skillet for 20 years....it is as good as the first day I had it...if not even better.
Bar keepers friend works great highly recommended Also a good pan for the money also recommended by cooks country is the Tramontina line of clad cookware at a fraction of the price of all clad and just as good
Demeyere wasn't included in the testing? I hope you'll revisit this topic and include them. Buyer reviews seem to indicate that they can compete, if not beat, All-Clad. Consider also that Demeyere's Silvinox process and lower price might just make owners much happier. Among others, I think there are 2 more that people would like included- All-Clad's and Demeyer's lower end pans- Emeril and Henckels' Sensation5. Lastly, please consider triply's by Duxtop, Cooks Standard & Starfrit Dolce Vita.
wow, nice work!
I love this women’s reviews
I just purchased the All-Clad 12" and so far, I love it.
@Kimberly, did you order yours or buy in a department store? I guess I'll get the All-Clad one. I can't wait to season it and try it out!
@@lindahandley5267 I bought it on Amazon. It was $129.
@Kimberly, that's probably what I'll do too. Thanks so much!
@@lindahandley5267 You're welcome! I hope you love it as much as I do. Just remember to read the instructions. Most of the bad reviews I read were from people that clearly didn't.
@Kimberly, I went ahead and ordered the same one as you. I can hardly wait! I'll be sure and follow the instructions to a T!
I use Bar Keepers Helper to clean mine. Works like a charm
Wow this is amazing review !!!!
Love how it was very thorough, taught me some new things I should look for.
Can you guys test and find the best induction capable woks?
Excellent video.
Excellent review. Some might say the physical abuse test was excessive, but a fry pan gets that sort of abuse. If it can't stand the heat, get out of the kitchen !
I think the result bears out the metallurgy and manufacturing quality that is All-Clad.
Thanks
this little gal knows her onions...very smart..speaks w/knowledge...i would trust what she says about all-clad pans.
All praise, All-Clad.
Incredibly good video, but we need a grid comparison at the very end with all names and all stats nicely put together.
I mostly cook with cast iron, but as I branch out I might look into some all clad cookware.
Are these induction ready?
i love the Demayere Atlantis Skillet :-)
Can you please talk about what cookware if the safest and healthiest to use. Thanks
Safest: cast iron, second best: carbon steel, 3rd: non-ply stainless. Everything else comes with conditions.
First, stainless steel. Second, carbon steel. Third, cast iron. Cast iron is not good for most men because they already have too much iron in their blood. Cast iron is probably fine for most women.
I have an all clad 12" pan, and I'm still struggling on how to use it on my induction stove. A lot of recipes call for "medium high", but this seems to scorch and burn the oil, and I've actually burned some of the oil into the pan. I can use barkeeper's friend to get rid of most of it, but I'm pretty sure some of it is permanent at this point..., which I'm OK with. My question is, do you have any tips for induction and stainless steel? I am finding that I have to keep the dial at just under half to prevent the oil from smoking and burning. I know I have to figure out what works best on my stove, but am wondering if you have any tips? I'm using avocado oil, fyi.
"Medium High" does not mean the 6-8 setting on your stove, and every stove setting is different. It refers to the TEMPERATURE of your cooking pan. If your oil is smoking then your pan is on HIGH temperature, regardless of what setting is on the stove. If your oil sizzles with a few drop of water then it is at medium high. Reduce your stove setting, learn and adjust your stove setting accordingly. For induction stove, you do not use the high setting for anything but boiling water. Induction is very efficient, so almost nothing requires setting higher than half.
@@toanduong Sorry didn't notice this until now, but thank you. I finally got the hang of my induction and have learned that a notch less than half on the dial is optimal for my all clad.
Any tests for delamination for those pans with multiple layers?
I've see videos of chefs who season their stainless steel skillets, same as you do with a wok. Is that used for a different cooking technique? Because I suppose it defeats the purpose of having the bits stuck to the bottom, right?
Id like to know how a thermalloy 12.5" stainless would fair.
to be honest, i have been using the pan labelled crappy by these guys, and they are more than fine for the average guy.
Thank you
For something cheaper, you could also check out Cuisinart MCP22-30HN MultiClad Pro Stainless 12-Inch Skillet
ManiacMinionFew years ago I read a review about Cuisinart MCP - Multi Clad Pro cookware and it said that it is almost as good as All Clad.
I've been looking into the same thing.
I just bought a 2 piece set of All-Clad fry pans, a 12 inch with lid and 10 inch with lid for $149 at Costco today based on this review. Looks like I got a great deal if just the 12 inch was going for $135 last year. Looking forward to lovingly abusing these pans for years to come. :)
+TheASTrader Lucky you :)
I've never seen the one at Costco better keep an eye out for it
+xtaylorxboyx there is all clad stuff at tjmaxx all the time. That $135 pan is always around $79 at tjmaxx
Which pan came in second......not everyone can afford All-Clad. Thank you. I've been researching for weeks, looking at the Cuisinart Multi-Clad Pro.
+Hailey Simmons -- Second place as of their last updated test went to the Calphalon Contemporary Stainless 12-Inch Omelette Pan.
@Magic11 "They should do a top 3"
If you subscribe to their Web site you can view the entire list of pans tested, ordered from first to last, with each pan given "Highly Recommended," "Recommended," "Recommended with reservations," or "Not recommended" status. They redo many of their tests periodically, and the lists (although not always the accompanying videos) are updated to reflect the most-recent results.
I think the calphalon is good enough for the average home cookers. All clad is nice but it comes down to $$
@@SimpleAdventuresLLMSX Yeah, All-Clad is great, but way out of my price range. If I were starting over I'd look closely at the Calphalon Contemporary, but since I have more than 20 pieces of Calphalon Tri-ply that's what I usually get when I add pieces.
@@seikibrian8641 You can buy one used on Ebay for as low as $40. These are lifetime pans so buying used is not something to look down on.
Thanks again
Can you add the all-clad copper core to the reviews? I would love to know if worth the money
Yes. Watch e-bay for them.
what is the best 12 inch stainless steel fry pan i can get for about 50 bucks? ikea?
This was made in 2013; any updated video on the same topic?
Thanks much for the great informational vid, appreciate it! Since this vid is almost 6 yrs old there's been some new products on the market that I'd love to see you test/review. The new 2017 start-up Direct to consumer stainless steel cookware company 'Made In' is one I'd love to see you test/review. Another is All-Clad's D7 12" 7-ply skillet. Thanks again!
All-Clad's D7 line is no longer manufactured.
more proof of you get what you pay for. I just spent the 560.00 for All-Clad set and couldn't be happier. I have had the Tfal and Cuisinart's but if you cook a lot its worth the investment. Nothing more frustrating than taking the time and effort to prepare a meal for you and your loved ones then have your cookware fail you. Macy's has on sale for 699.00 and also offering roasting ban and two pot holders for free plus 20 percent off if you use your store CC.
I love my AllClad skillet…except for the handle. I find the handle just a bit narrow and ‘twisty’ in my hand. I have two cuisinart ‘clad’ skillets which work very well and have way better handles than the AllClad skillet. Always surprises me when ATK complements the handle of the AllClad…
I just want to say, she reminds me of Sara Gilbert so much
So what was the 2nd best?
It seems that on Amazon the All Clad 12" stainless WITH lid is $119.95, but the one in the link provided is WITHOUT lid for $139.95. Any elucidation as to what makes the lidless model more expensive? I want the best option, but it sure would be nice to have a lid. Thanks for any clarification you can offer.
Prices vary over time, as do ATK's recommended products. The current top place in the "Traditional Skillet" category goes to the All-Clad d3 Stainless Steel 12" Fry Pan with Lid, which as of today lists for $119.95 on the Amazon link on the ATK Web site.
Here's what ATK wrote about the updated pan:
"Update: April 2017 Since our initial review was published All-Clad has made a few changes to our favorite tri-ply Stainless 12-Inch Fry Pan. We tested the revamped pan and like it even more: It has a slightly more steeply angled handle for better leverage and a thicker aluminum core that sped up cooking (though it does require a little more vigilance). The pan is also induction-compatible now. Lastly, they added a tightly-fitting lid, a handy addition to an already excellent pan."
Thanks for the All-Clad update.
If you can test Saladmaster and Demeyere Atlantis pan and pot, please.
Suzie 황 LA My Saladmaster set is over 30 years old and still going strong (especially no warping).
How about titanium? Preferably with copper core?
Just watched this and another vid from ATK, and they seem to emphasize All-Clad and make a point of "dissing" Cuisinart....anything. LOL Is ATK backed by All-Clad by any chance? Just wondering....
Was Mauviel M’Cook considered? Because that’d blow all of them out from the competition.
No, it does not have to cost top dollar. On the ATK website, (which you cannot access UNLESS you give them credit card info FIRST - even during the "trial period"), they listed the Tramontina 12-inch clad pan as very good. It is clad all the way, just like All-clad, but it cost me 40 bucks from the store online. It does as advertised, but has no provided lid, just like A.C. Nordic has a domed top that looks like an A.C. top for 14 bucks. So, for 54 bucks, you have a good pan. Now, go have fun!
What about copper cookware... Used in French Cuisine, it holds heat and, to care for them, you have to soak in baking soda. Very expensive
HELP!!! I’ve bought the skillet but have had a great deal of trouble with it sticking. I have tried every single kind of oil I can find but it still sticks! And the temperature never seems to matter either. Help!
Look on TH-cam for "how to season stainless steel pans".
How long do you preheat the pan and at what setting if you don't mind me asking.
Oh, and many things will always stick, like meat. When the meat is ready to flip it will mostly release from the bottom of the pan.
My friends I have pots of stainless steel and at the bottom there is no written 35 205 What does this mean No. Is it safe for my family
I have All Clad, Cuisinart French Classic and Mauviel - each of those have aluminum cores throughout, clad in stainless steel. In my experience the other two are just as good (if not better) than All Clad.
Well! You know which one i'm Buying!?
Love this queen
Everyone, just save up for a while (make your own coffee, don't go to the movies for a bit, don't eat out, no Netflix sub for a year 😅 etc.) and just buy All-clad.
If cast iron pans gets passed down from generation to generation, so will be All-clad pans. Go for high quality and never by another one again! Love our All-clad sets!
How about Demeyere 7-ply?
Yes, the proline is incredible.4.7mm thick, very heavy pan. There is nothing like it. But very expensive. I also bought a 7ply Demeyere wok. But that was before I knew anything about woks. So yeah, stainless steel woks are useless no matter the price. But skillets and saucepans are another matter.
it's a shame they didn't test the Demeyere Proline fry pans.
@John Whirling don't hold me to it but i think the atlantis are thicker i have a bunch of these pots and pans they are heavy as heck but awesome cry once buy once i had all clads and did not like them
I just purchased All Clad Stainless 12" Fry Pan with Lid Promo at Chef"s Resources for $95.96 plus tax
is your fry pan completely flat at the base of the pan
All-Clad has their D3 and D5 models. I have some of both, but it was my understanding that the D5's were supposed to be a little better. It looks like your referral link to Amazon was the D3. Any comments on the D3 versus the D5 All-Clad?
And on melting the solder, they actually make crayons that melt at specific temperatures that you can mark your material with. There's a large selection of temperatures available. Probably a little more versatile/accurate/professional than the solder you used. Here's a link to such a product. This is just one manufacturer and there are a few others that make it if you do an internet search.
temperatureindicatorcrayons.com/temperature_Crayon.html
I like my le creuset stainless steel pans. I have no complaints.
In their tests of sauciers, ATK gave top place to the Le Creuset 3 1/2 Quart Stainless Steel Saucier Pan. All-Clad's came in third, and "Recommended With Reservations."
It's hard to find All-Clad pans In my country.
Does anyone know differences between the silver and stainless models? Thanks!
+Peter Howard -- All the pans tested were stainless steel. Silver would be ridiculously expensive.
On the website there is a cheaper option of silver
Peter Howard-- No, there isn't. I don't think you know what silver is; it's a precious metal.
+SeikiBrian like I said, the options were changed on amazon. Also I never said ATC tested them, it was simply an option on amazon at one point. Thanks again though :)
+Peter Howard -- I still don't believe you. A silver skillet? Now if you meant "SilverStone," that's different; that's a brand of non-stick coating; but actual silver? Stuff and nonsense. At today's price of $14 per ounce you'd be talking about $700 to $800 in materials cost alone.
I recommend vertically sided skillets with a lid, far more versatile than flaired sides. imo.
That would be a sauce pan wouldn't it?
James "I recommend vertically sided skillets..."
If it has vertical sides it's not a skillet, it's a saute pan.
@@jonnyquest9038 "That would be a sauce pan wouldn't it?"
It depends on the ratio of height to width. If the ratio is the same as a skillet's, it's a saute pan. A sauce pan has tall sides.
u had me at wacking the pans on concrete
what is the model number of the winning pan? kasey
kasey cram there is a link in the description that will take you right to the very model.
I've always found that stainless non-stick pans are difficult to clean. Any tips?
Yeah, google.
Bar Keepers Friend.
I vouch for bar keepers friend.
add about two tablespoons of water to the pan while it still pretty warm (not piping hot). Put a paper towel folded in to 1/4 into the pan and press on it with wooded spatula and scrub the pan. Then when the pan is cool you can wash with the rest of your dishes pretty easily.
add water, salt and a dash of soy sauce and scrap the stuff off the bottom with a stiff wooden spatula. Add pepper and melt in a chunk of butter and whisk with a fork or chopsticks. now you have a creamy sause
I have 2 all clad stainless pans a 10" and a 12". Both have warped bottoms of .20 to .30. Not what I would expect from a very expensive fry pan.
P.S. love your reviews.
I like stainless steel cookware
I bought a €30 ss pan at Ikea and trust me that it rivals any professional skillet..
yeah. no it doesn't. and I don't trust you.
All-Clad makes many models. You only comment on the 3 layer pan. Any comments for Copper
vote?
Which one was the winner? I watched twice, and cannot find where you said the winner's name.
Watch again: 4:25
i think they sold out of Tramontina 12 spent a whole day trying to find it. :/
All-Clad pans are the best.
Damn All-Clad must pay their bills!
Maybe they choose all clad everytime because its an industry standard of professionals, so its good?