Stainless steel tri-ply: This design sandwiches one layer of aluminum or copper between two layers of steel.We then made a simple white-wine pan sauce. We wanted to see how well the chicken pieces fit in our best-performing pans without crowding, and we compared how well the skin browned. We roasted a whole cut-up chicken in our finalists.This test revealed if the pans distributed heat well or if they were prone to hot spots. We dusted each pan with flour and placed them over a medium-high flame to see how evenly the flour browned. We let the pans cool for five minutes and took another temperature reading to determine how well they retained heat. We placed each pan over medium-high heat for six minutes (we used the same burner in our test kitchen every time) then measured the temperature variations around the inside edge of the pan with an infrared thermometer, hitting the same nine spots. We tested how evenly the pans heated and retained heat.We noted the angle of the sides and the handle and weighed each skillet. We considered the shape and weight of each pan.(See our tips for cleaning cookware in our care and maintenance section below.) Although discoloration doesn’t affect a pan’s performance, it’s an aesthetic issue to consider before purchasing your skillet. Easy to clean: Many of the skillets we tested discolored over medium-high heat, with some acquiring a dark gray hue that we couldn’t scrub off.Unfortunately, any warping that occurs to your pan is permanent. It should also be durable enough so it doesn’t warp over high heat on the stovetop. Resistant to high heat: A pan needs to be able to withstand high temperatures of at least 500 ☏, which rules out most cheap pans.We recommend going to a kitchen store to hold a few pans to see what you like before you invest. Some of our testers with larger hands preferred wide, rounded handles those with smaller hands often preferred narrower handles. The handle angle is also important-if it’s too high, tossing food while sautéing can be awkward. A comfortable, oven-safe handle: Oven-safe riveted handles are also a must so that the pan can go directly from the stovetop to the oven or broiler.We’ve found skillets weighing between 2 and 3.5 pounds are lightweight enough to comfortably toss ingredients. Heavy pans are also more difficult to pick up or maneuver with one hand. If a skillet is too heavy, it will retain too much heat and respond slowly when you adjust the temperature. Comfortable weight: If a pan is thin and lightweight, it will develop hot spots when cooking that may burn your food. A flared lip also allows moisture to evaporate quickly so seared meat and vegetables don’t stew in their own juices and makes it easier to pour pan sauces from the skillet without making a mess. Sloped sides: These fit the curved wires of a whisk nicely (better than skillets with sharp angles), which makes preparing pan sauces easier.That’s enough space to sear a large steak or cook an entire broken-down chicken without crowding, so moisture can evaporate. A typical 12-inch skillet has a cooking surface of 9 to 10 inches in diameter (the All-Clad skillet has a 9.75-inch-diameter base). A 12-inch diameter: This is the ideal-size skillet for most home kitchens.Fully clad tri-ply: Fully clad cookware distributes heat evenly because the aluminum core extends all the way up the sides of the pan.
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