My 25 year old All-Clad Try-Ply frypan vs a modern d5 frypan.
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- It seems that our money does not go as far as it once did, but is that true for cookware? This week, I put that theory to the test using my 25 year old All-Clad frying pan vs a modern All-Clad 5 ply frying pan
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Please do egg test with old and new tri-ply. Thanks.
Ok, thanks!
If it were me I would have measured the thickness of all three. I think All Clad did some shrinkflation on their D3. I ended up going with Misen for my lighter stainless. Larger cooking surface in comparison to most. Handles aren't great but more comfortable than All Clad. Their rim edges are sealed as well so won't have worry about the aluminum that is exposed on most from breaking down over time.
Thanks for sharing!
I have both the old D3 and one D5. I find more hot spots or uneven heating with the D5. I prefer the original in my home.
Defitely want to see a comparison between the old 3-ply v/s the new 3-ply and both v/s Demeyer industry 5 (which I find to be the best value for money right now).
I have Demeyere industry 5 and Proline 7 frying pan. I actually like industry 5 better on Induction then proline..
@@Oomph6006 I believe you. At some point, the weight becomes a problem instead of advantage. Industry 5 is in the Goldilocks zone.
The Demeyere industry5 9.5 in is my first and only stainless steel skillet but I agree that it seems to have the best feature I can find compare to other brands. Thick inner layer, pouring rim, no-rivet (this is pretty rare) and texture handle which is actually better than the more expensive Proline because it's easier to grip. I don't think All-clad has anything comparable.
@@godofstones Industri has a way better handle.
I just brought a Hestan copperbond 22cm. Got it "cheap". It seems to be pretty good also..
@@Oomph6006 Do tell! I got myself a Hestan Titanium nanobond - the small skillet, it was pretty affordable for a short time so I lucked out. It’s quite impressive, very little sticking, almost carbon steel level!
The phrase "they don't make them like they used to" comes to mind. Thanks for this video. It appears the "upgrades" made by All-Clad in the body of the pan did not significantly improve performance, certainly not sufficient to justify the price.
Maybe that should have been the title of this video! Thanks for the comment
the question IS...thickness.
the amount of layering is meaningless IF they are thinning out each layer.
i understand one is heavier, not by much, but i would still like to know the thickness.
I packed away my old receipts of All-Clads I bought in the 1990s and early 2000s from a few places here in Toronto that are sadly no longer around (Compleat Kitchen on Hazelton Lanes had a fantastic sale in 1997 where I bought most of my cookware). Would be interesting to compare those prices with today's prices
10" LTD frying pan $80 The LTD line wasn't dishwasher safe back then not that I had one lol
12" SS frying pan $140
3.5q LTD saucepan $127.50
8q LTD (tall) stockpot $175
4q SS saucepan $186
2.5q Windsor pan $160
2q ss saucepan $138
8q ss (wider) stockpot $280
Williams-Sonoma had occasional sales as well so I've picked up other pieces but the frying pans, saucepans and stockpots have been in use for 25+ years and are perfectly fine. I
The Windsor Pan! What a classic. Thanks for all that great info!!
It would be interesting to measure the ferromagnetic properties between the two. One of the newer induction ranges has this ability to measure pans on the surface.
It seems to me that the replacement of the old D3 by the D5 was driven by marketing and the expiration of the patent. Rather than lose sales to cheaper but just as good competing three-ply, All-Clad came out with the D5, and degraded the D3 by loss of material. It seems inflation is mostly driven by market-power and increased profit than by other factors.
From the weights of the 25 year old tri-ply and the current version, it seems just another case of shrink-flation.
Hello Jed. Have you seen the All-Clad G5s?
Thanks for the note. Yes, but I have not tested the pan, yet.
I wonder how they compare to Atlantis 7 plans from demeyer.
A method I learned from wok with tak is called spot seasoning: you let the oil just start to smoke and the whole thing is nonstick. Great for woks but I have used it on my pans too.
I think a Proline pan vs either of these is like taking a gun to a knife fight.
Could the D3 weight difference also be a result of design changes? From your two examples, my new D3 12in. skillet looks quite a bit more shallow. I could be wrong, but it seems when all-clad went with D3 and D5 collections, they started offering slightly different examples of sizes and shapes of cookware per collection.
You could be right. They seems to make different versions for different retailers.
In my opinion the temp is way too high for eggs. I’ve been cooking eggs in the D5 for over a year and by my thermometer once the pan reaches 275, you can add a little butter and once it quits bubbling put the eggs in. The eggs should be finished in 2 minutes, and they never stick. I know it’s just a test, but you completely destroyed them with the high heat.
All we really learned is that an overheated D3 will burn an egg the same as an overheated D5. Pretty useless “test”.
In my opinion, the the temperature was not way to high for eggs, merely way too high for how you like your eggs. Frying temperature is usually considered to be between 325° and 375° F, so 275° is way too low for frying eggs. 275° is more of a blanching temperature. Which is fine if that is your goal. I personally like both, though even with a hard fried egg, I prefer it sunny side up, where I baste the egg whites with fat but leave the yolks runny. For my personal preference, those eggs were overcooked, but perfectly edible, and certainly not destroyed. I also like to stir a raw egg straight into a bowl of rice, usually with a splash of soy sauce, and maybe some toasted sesame seeds
As I said in the video, I wasn't going to make everyone happy with the finished product. Some like them undercooked and some people like them crispy. I was looking to see how different the pans were.
My D3 All clad frying pan which is 30cm or 12 inches big in diameter weighs 1400 grams. I think that's pretty impressive. I wish you could make a review about this frying pan. The brand is called Merten and Storck but I'm not sure if you can get that in North America
Was there a specific date at which All-Clad reduced the weight of their pans?
I remember reading that the company sold one or more times, were the new owner making cheaper gear to line their pockets?
I am a bit confused. Just weighed my 1 year old D3 10” pan and it is 1002.5 grams. Digital scale reasonably new scale also about 1year old.
My 2000 tri ply 10” is 1062g. Significantly more than his OG version. 16% scale error seems unlikely. Maybe QC wasn’t all that in 2000.
Thanks for that. I had another viewer state theirs was 974g. There seems to be a few models, depending on who is selling it (SLT vs WS)
My 10-inch All-Clad D3 pan purchased a couple of months ago is 974g. 680g might be a different size, or perhaps the "EveryDay" model?
Thanks for that, Did your pan come with a lid?
@Cook-Culture Yes, it did, but I weighed it without the lid.
Since I have a new D3, I'd be interested to see how the new and old versions compare. It might also be interesting to compare the responsiveness of the current D3 and the new Strata carbon steel tri-ply pan, since light weight is one of the latter's prime selling points.
Great suggestion
I am guessing that the D5 required thinner sheets of metal to make it five layers, and for the sake of cutting production costs, All-Clad just switched to using the same thinner sheets for D3. Not only does that save them material costs, but it also streamlines production, not needing different production lines for making their sheets of aluminum and steel.
Sound theory
Ya we need to see the difference in egg cooking for heavier vs lighter weight tri ply please :)
Ok, thanks for the feedback
I don’t understand how frying an egg tells you anything about the performance of a stainless steel skillet. Heat retention and responsiveness are what matters. Neither is reflected in this test.
Thanks, yes, there are 1000 tests that could be done. A fried egg test is a gold standard for the visual performance of a pan in a short time frame. I think I did reflect the responsiveness of both pans by turning off the heat once the eggs were cooked. They both cooled as well as each other. For me, retention is less of a consideration for aluminum based stainless cookware and I'd argue that distribution is more important.
My old MC and LTD performs so much better than D3 and copper core. Have not tried the D5. I understand the bottom ply for induction compatible. But really they should have kept the thick aluminum.
Good to know. Thanks!
Darn, wish you included newer D3 in comparison....My big complaint about D3 is the handle on the lids which get super hot. I wonder if same is true of D5. Because 12" fry pan is too big for my burner and 10" is cramped, I turn to Demeyere Industry 11" more often. I wish it had a matching lid. I bought both brands during mega sales over Christmas...The hardest working pieces in my kitchen are my Lodge 10" cast iron (personally, I found no big difference in performance of boutique vs. Lodge), 5 qt. Staub Dutch Oven (I make a lot of beans and stews), 11" Industry fry pan and 2 qt. Made In non-stick pot (oatmeal/grits/rice). Don't yell. I had it long before you scared me. I bought D3 vs. D5 because of cost/reviews by NYT Wirecutter, ATK, others as they saw no remarkable difference in performance.
Thanks for the comment!
You're ignoring potential variations in the handles. The handles and lids don't have the same quality control as the pan body, and many of these weight variations between pans and in the comments could be attributed to differences in the handle materials.
Fair!
Please compare by making meat in it and tasting the flavour.😊
He‘s vegan. He’s fine with frying eggs (which will be eaten by the non vegan staff members), but if you want to see performance with meat, please go to Uncle Scott‘s kitchen (Jed and Scott are good friends).
Thanks for the suggestion. Scott is the man when it comes to cooking juicy meat on awesome cookware!