What is the Best Traditional 12-Inch Skillet?

Byamazingfoodstv


Equipment expert Adam Ried reveals his top pick for traditional 12-inch skillet.

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41 Comments

  1. is this a paid promotion for all clad? it feels like an unbiased review but you only mentioned that brand by name.

    disguising a paid promotional advertisement as an unbiased review is a crime. just so you know.

  20. i’ve had the same eagleware skillets for 30 years and they have held up well! always stowed them away with paper towels between them but they are finally starting to warp…looking for a good brand that has held up like these have!

  28. It would have been nice to know what skillets were being evaluated and how each one stood up to your testing. Sadly, this video left me wanting more. Much more. I subscribe to Cooks Illustrated, and when something like a 12" skillet is tested, a summary of how each one did is included. Sadly, other than being an advertisement for All Clad, this doesn't tell me much.

  29. Doesn't look like many brands were tested, would love to see sardel, made-in, mauviel, misen, heritage steel, 360, viking, calphalon, tramontina, kitchen aid, cuisinart & hestan be included.
    2 of the pands look like all-clad, 2 are zwilling & zwilling-demeyere so not much competition here.
    All-Clad isn't perfect, I find the handles uncomfortable & reviews say they can warp & have problems fulfilling warranties when there are issues. The company doesn't warrant warping.

  37. I bought a used teflon-coated All-Clad off e-bay, that had been burnt. Scraped all the teflon off, polished it, and it cooks like a dream. At a fraction of 'new' price, plus some 'elbow grease.'

  38. A couple yers ago I picked up 4 All-Clad D5 All-In-One pans (not the non-stick ones) for less than $100 each from Williams-Sonoma. I kept one for myself and gave the other three as Christmas gifts. Not only do I love that the pan has two loop handles rather than a long handle and loop, it's just about perfect for everyday use. The friends I gifted the other three to also love them – for the same reasons.
    I was visiting one of the recipients and she was using the pan I gave her. When the food was cooked, she grabbed a couple pot holders to pick up the pan and move it to a silicone pad. I said, "you know the handles aren't hot"? Then, I reached over and picked up the pan, and she just looked at me. Then she carefully touched one of the handles and said "Oh, I didn't know that". She's been using the pan over two years and never knew the handles didn't get hot from cooking on the stove top.

  40. Home cooks don't bash their pans against concrete blocks, or plunge red hot pans into ice water. Why are these part of your tests? How about dropping a pan to the floor from 3 feet? More practical, don't you think?

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