If you’ll excuse the pun, skillets seem to always be a hot topic.
More than in other sections of cookery, there is a continual quest to find the best one, or at least the best one you can afford. I’ve seen cycles of fetishization come and go for copper, cast-iron, and carbon steel.
At the Mall of New Hampshire in the 1980s, I remember watching a miraculous cooking-store demonstration of omelettes effortlessly sliding out of a Teflon pan. Then, only a few years ago, the industry pretty much dropped the whole Teflon category like a hot potato due to the pans’ propensity to give off harmful fumes if they get too hot. Less durable ceramic immediately filled the void, and we’re already realizing how quickly it can lose its nonstick magic.
All this time, stainless-steel pans have been waiting in the wings. They are durable, and lighter and less fussy than cast iron and carbon steel. They’re not nonstick, but that’s often fixed with a pat of butter. They sear well, and with a bit of TLC, they’re built for a lifetime of hard work.
All-Clad has been one of the great brands in stainless for years, but I wondered if other slightly more expensive skillets were worth a look, particularly as some are new to the market and others have been flying under the radar. Along with a 10-inch All-Clad, I called in similar-sized pans from Hestan, Viking, and Heritage Steel. Testing all these sounded like fun at first, but things got weird and stayed weird for a while, and only with a bunch of hands-on data gathering and time at the stove did I understand which pans I could recommend.
Pans Labyrinth
A smart and easy cheat for someone like me is to use All-Clad’s 10-inch D3 Fry Pan as a baseline. (“Fry pan” and “skillet” are used interchangeably in this category.) The D3 has been an America’s Test Kitchen and Wirecutter darling for years, with advocates seeking out traits like uniform heating across its surface, a comfortable handle, and cladding (layers of different metals). It’s $170 with a lid and $150 without, which is a good chunk of change, but it feels like a fair price for buy-it-for-life durability.
I own and love one of All-Clad’s 4-quart D5 Essential Pans, which is like a high-sided skillet, and it has a perfectly flat cooking surface. But the cooking surface on the D3 skillet All-Clad sent to me for this story was a bit domed–high in the center and low around the outside—not horribly so, but surprising to me, and among the dozen or so pans I called in, it was among the furthest out of whack. I also noticed that the rivets that hold the handle to the pan weren’t fully squished on there. It felt fine and didn’t wobble, but an All-Clad representative confirmed this wasn’t right. They sent another pan, and the rivets were as they should be on that one, but the bottom was pretty much the same. I learned that this amount of doming is within All-Clad’s tolerance range, but not within mine. What can I say? I like flat pans, I thought, looking wistfully at my perfect D5.
I had a similar level of trouble with another pan I had high hopes for. The new 10-inch Viking Pure Glide Pro, which I had seen at my favorite trade show, has a textured titanium layer for the cooking surface above an aluminum core and stainless-steel bottom layer. Impressively, this combination of materials created a capable nonstick competitor that I’d be a lot more excited about if it was part of a better, sturdier pan. The Viking had some temperature management issues that I’ll get to in a moment, and it either warped or arrived warped to the point that heating oil would form a moat around the center of the pan. If Viking fixes this, the Pure Glide Pro has the potential to be a hell of a pan, but it’s not there yet.
