Best Frying Pan? I Tested 45 Top-Rated Brands

[@PrudentReviews]

Compare all 45 frying pans using the table on this page: prudentreviews.com/best-frying-pans/ Join the free Prudent Reviews newsletter to get alerts when these pans go on sale: prudentreviews.com/newsletter/

[@muzikgod]

Canadian guy here. Would it be possible to test Meyer and KitchenAid?

[@ohnoyce]

​@@muzikgod the latest Kitchenaid reviews are indicative of major quality decrease.

[@muzikgod]

@@ohnoyce They have new cookware that I'm curious about so your reply is worthless.

[@jonucartoon]

Could you please do a review on KitchenAid 5 ply stainless steel cookware. Lots of good reviews in Costco website. They also have sealed rims and flat handles and better price when compared to high end stainless steel cookware,, but not sure what kind of stainless steel they are using.

[@muzikgod]

@@jonucartoon That's one of the cookware sets I'd like him to look into, and the other is their Hard-Anodized Induction Nonstick Cookware Set.

[@earthling_parth]

Wow, this channel has been pumping out some of the highest quality content around kitchen equipment I've seen in years. Thank you so much ❤

[@PrudentReviews]

Glad you enjoy it!

[@dm9078]

My sister-in-law has the caraway said she purchased them because they look good. She doesn’t cook so they should maintain their beauty forever.😂

[@PrudentReviews]

She's the ideal customer :)

[@NoZenith]

😂​@@PrudentReviews

[@meezermom1027]

Hahaha

[@josielancaster7095]

Lol your funny

[@meezermom1027]

No, he said he took the headrest off so he could wear his cowboy hat. Really!

[@johnbeckmeyer1696]

Wow, 45 pans! Now that's dedication to a cause! I didn't see Caphalon in the pans you reviewed. I think their stainless steel pans are a decent weight, durable, have a good handle, and a useful second handle. What I didn't realize is that the interior of the Caphalon pan is relatively well polished and does not have a "brushed" appearance. This polished surface does not cause food to adhere as opposed to what happens with a more textured surface. So cleaning a polished pan is a lot easier than cleaning a brushed surface pan. We once had bought a set of All Clad stainless but found the cleanup to be really difficult because of the brushed/somewhat more textured cook surface. The amount of polishing the cooking surface has might be a good thing to check on your future reviews. Thanks for the comprehensive review!

[@seikibrian8641]

I've had Calphalon Tri-ply Stainless for almost 20 years, and I've added a few pieces to my set over time. I first bought them when America's Test Kitchen rated them a "Best Buy" and said they performed almost as well as All-Clad for half the price. They're no longer as highly rated by ATK, but that's only because newer brands have moved in, not that Calphalon has decreased in quality.

[@Metal_Vistas]

I found this very useful, and I appreciate the rapid delivery of key bullet points coupled with links for those who want to delve deeper. Well done and thanks!

[@SolarCookingGermany]

After cooking for more than 30 years I'd say forget all non-stick pans, get cast iron, carbon steel or stainless. Carbon steel and stainless steel are my favorites, I use them every day.

[@artyom108]

Strongly seconded. There’s a reason CS is standard in most commercial kitchens. They’re very inexpensive and are the most versatile category.

[@patrickhenigin4805]

I have never had a cast iron skillet that cooked as well as my mom's time tested skillet. I'm thinking it takes a few decades of seasoning to get that level of non-stick performance.

[@Zzyzx--]

Would like to see you review Tramontina tri-ply stainless frying pans. I just bought a two pack, 10 and 12 inch frying pans, for $30. Not only low-priced, they cook great. I've got several pieces of Tramontina non-stick, all bought cheap at Costco, they are some of my favorite cookware, use them constantly.

[@sharoncontini3284]

Thank you for listing 360. It is my absolute favorite ever. Well worth every penny. Nothing cooks like 360. Clean up is a breeze. Even melted cheese comes right out. I find the handles perfect for my hands, which are probably smaller than yours. I have several pieces and will order more.

[@Gregory-v9n]

I bought the misen 12 inch stainless steel pan. It did develop a warp. I reached out to the company and they immediately sent me a new one. I was able to fix the warp after watching some videos and the warped pan is now good as new. Misen customer service was great and they do stand by their warranty. I’m very satisfied. 😀

[@PrudentReviews]

Love to hear that!

[@dharma2648]

Your reviews are stellar! Thank you 🙏🏻 I’ve found Tramontina all clad pots and Made In pans (LOVE their carbon steels) are just about perfect for my budget and cooking needs and style. I’ve had to buy one at a time sometimes, but they’re all around best mid level home cookware.

[@MichaelE.Douroux]

Well done! I have the Demeyere 7-ply frypan (9 in.) and 3.5 qt. saucier (very versatile). Excellent once you learn how to dial in the heat for non-stick cooking. Expensive but good value and with proper maintenance, you'll eventually pass them on.

[@hugoanderkivi]

The Demeyere 7-ply pan is amazing.

[@connieslaughter3060]

Love your concise information. I would like to see the same format with sauce pans.

[@6301rto]

Very well put together comparison! My only question is why you didn't review the Tramontina nonstick 10" skillet. I purchased that size and the 8" for use on my GE Electric range and have been very happy with them.

[@jc5495]

The point of the copper pans is to heat up fast and cool down fast. Its not designed to retain heat and should not be de merited. The point of copper is to be able to change quickly and thus why man people have trouble cooking with it because they are used to steel which retains its heat.

[@motorbreath22]

Maybe commercial burners have a better ability to utilize the advantages of coppers properties, perhaps more control of heat intensity and even gas distribution.

[@rickbear7249]

Totally agree. While heat retention can be important if you need to add ingredients without cooling, there are circumstances when it's more important to quickly cool the internal temperature. This is where copper wins. This needs better explaining, instead of making fast cooling sound like a problem. It all depends upon your needs. I'd like to see a review looking at the positives of copper's faster cooling, please, Andrew.

[@linhvu6536]

omg such a structural informative friendly to understand review. Respect your hard work!

[@paulnormandin5267]

Great review! Just my opinion but I don’t buy cast iron based on seasoning and or seasoning finish. I buy Lodge and put them in the oven set to “Clean” and remove the original seasoning. I have never found a factory seasoning as good as one I have done myself.

[@GenRN]

I’ve had a big set of All Clad that I bought in 1999. Still perfect. I got tired of buying a new T-Fal non-stick every 6 months so I just bought my 1st carbon steel, Ballarini Professionale Series 3000 11" Carbon Steel Fry Pan. Would love to see more carbon steel reviews. I haven’t washed it yet or started seasoning it, yet. Wish me luck! I can’t wait until it is nice and black!

[@barrymargolis5369]

I bought the 10" and 12" OXO professional non stick pans - based on America's Test Kitchen review - and for everyday use, I've had great luck with them

[@lexwaldez]

I was surprised these weren't included as popular as they are.

[@iGreen_]

No kitchenaid stuff either

[@emilymulvihill3545]

This video should have way more views. Thank you so much for all the work you put into this

[@PrudentReviews]

I appreciate that!

[@johnknapp6328]

I have silver 7, finex, lodge, clun aluminum, and a couple blue diamond pans and they are among my favorites due to light weight, I've had them over a year and no problems. Great video

[@Longsnowsm]

I have been digging on your videos for fry pans. Your vids are the most informative I have found. I placed my order today for Made In. I forgot to use your link, but I did mention that I found Made In because of your videos. Hopefully they will give you the credit for that purchase. Thanks.

[@PrudentReviews]

Appreciate the support!

[@kayteebeelle]

Impressive amount of reviews in a concise video! Thank you!

[@PrudentReviews]

Glad it was helpful!

[@danielpierre3161]

« concice video » ??? 15 minutes !!!

[@cinndybarrios4528]

I love your videos!! They are so helpful and informative!!

[@PrudentReviews]

Thank you so much! I'm so glad you like them :)

[@jd7062]

@@PrudentReviews I watched another review on frying pans and the person did test on how evenly they cooked and it seemed that a lot of them, including Made In, failed in this test. These pans tended to have more hot spots instead of evenly distributing the heat. It turned out that Granite Stone was one of the better ranked ones, though there were drawbacks for every pan that he tested. I do also wonder why you didn't test the Matfer Bourgeat Black Carbon Steel Fry Pan (9 1/2). That pan has been recommended by America's Test Kitchen. kzbin.info/www/bejne/m3Wui6NsbZp9m5Y It is also not as expensive as some of the others on your list and as long as the pan is cleaned properly and seasoned before it is used the first time, it will not stick, unlike some of the other pans you have suggested here.

[@philippedcote]

You saved us precious time while shopping for a frying pan. Many thanks! :)

[@seechangenyc280]

So helpful. The Demeyere Industry 11" fry pan is great. I wish it had a cover. Very good size cooking surface, which is why I prefer it over my 10" D3 (I bought it during a fab Zwilling sale). I now worry about rivetless handle!

[@rainsoakedpuppy]

I have lots of comments! Firstly, we recently got pet birds, and because of that I have been needing to do lots of research into alternatives to PTFE (teflon) nonstick. PTFE, when overheated, can off gas vapors that are generally harmless to adult humans, but can kill birds within minutes. So finding alternative nonstick, and learning to cook better with stainless, carbon steel, and cast iron is important. Videos like this really help. In regards to specific pans... goddamn that Stargazer is gorgeous. Also I absolutely despise the typical geometry found in carbon steel pans. You mention that for most pans you've tested, the percentage of flat cooking area to overall diameter is about 76%, but in the case of the Made-In (and almost all other carbon steel pans) the usable percentage is a bit under 73%. They feel crowded, no matter how big they say they are. I hate it! Also although we are trying to phase out nonstick skillets, I would definitely recommend checking out commercial nonstick skillets made by Tramontina and Winco. In spite of their generally low prices, I've found them to perform excellently and be widely available. Nonstick skillets are perishable, so their price should definitely reflect that.

[@rickbear7249]

Andrew, you have outdone yourself with this video. Absolutely, your best yet. My only quibble is that you need to make a video looking at the advantages (as well as the negatives) of rapid cooling of copper core pans. Fabulous job 👍👍👍👍👍

[@PrudentReviews]

That you so much!! That’s been on my list for a while. Expect it sometime in Q1 2025

[@davideyre6449]

Great video. I wish you had included Tramontina nonstick. They are inexpensive aluminum pans that cook well and last years under frequent use.

[@pdfads]

I haven't tried a lot of pans, but the Demeyere Atlantis has been absolutely transformative for saute-ing.

[@Sgt.Leonardo]

I was leaning towards Caraway but after this video. Misen and that Heston Nano Bond.

[@cydkriletich6538]

Very helpful video, especially considering the price of cookware these days. I have the Ninja and another pan that didn’t get mentioned but that is very similar to the Ninja, the OXO stick free. I like both of them. Thank you.

[@HS-wp5vb]

Extremely concise review! Profound and convincing. I fully agree that price is not always a good indicator for either quality or performance. Despite the large number of pans tested, I sense some good products were left out. Tefal is an obvious choice for a medium-priced, well-made non-stick pan. No enamel-coated cast iron pan was tested at all. I love the Staub cast iron products. I also strongly recommend the Zwilling Pro stainless steel line. It is affordable and performs very well.

[@PrudentReviews]

There’s lots more to review, expect a part 2 at some point

[@HS-wp5vb]

@@PrudentReviews What amazes me is the willingness of some people to spend astronomous sums of money for comparably bad (if not entirely bad) products. There is a category of silliness in the American product market that seems to be solely based on hyperbole marketing. But people do fall for it. I wonder whether it is a lack of long-established brands in the upper tier of the market that people know and trust (such as All Clad).

[@jawtek82]

A lot of work and a good job. Congrats. I own and use many of these pans and many others not reviewed here. Biggest omissions IMO are: (1) a top quality enameled cast iron pan such as Le Creuset or Staub; and (2) a top quality carbon steel pan such as DeBuyer Mineral B Pro. Also curious why the Henckels HXagon is not mentioned at all in the summary. Other than tomato-based dishes, it has NO drawbacks.

[@JoseElyChannel]

Great video! I’ve been using lodge cast iron for about 2 years now and it’s my favorite pan, but I recently bought a set of Cuisinart stainless steel MultiClad Pro Triple Play, and I was pleasantly surprised! For a little over $200 you get a 12 piece set of excellent quality pots and pans with stainless steel lid. I would love to see your review on those.

[@PrudentReviews]

Thank you! I plan to do a review of Cuisinart MultiClad Pro soon.

[@rstumbaugh43]

I have lodge, stargazer, smithey, and butterpat…if you’re just going to have 1 pan, ide say stargazer..if money is no issue, then Butterpat..if money is tight, there’s nothing wrong with lodge!!

[@PrudentReviews]

@@rstumbaugh43curious, what do you like about Butterpat that makes it better than Stargazer and Smithey?

[@timkimbrell6602]

I was hoping you would review the Titanium Always Pan pro, more than I want to spend but I’m falling for their pitch of non-stick no coating due to the structure of the surface. What are your thoughts?

[@drkennethnoisewater4469]

Informative, quick and TO THE POINT. Excellent review of so many pans. Thanks for the tips!! I'll definitely use the links.

[@jamiemcdonald6491]

Awesome video thanks for the hard work ensuring your knowledge and experience thank you I am really interested in the Kirkland stainless steel and I would love to see your reviews on that line. I hope I’m lucky enough where you get to review them in the future!

[@PrudentReviews]

I haven't reviewed Kirkland yet but it's on the list!

[@mariagranquist-kq1uu]

Have you done a review of SaladMaster pots and pans?

[@DaveInVegas]

I would also like to see how SaladMaster ranks in your review.

[@roospike]

Just an fyi .. pan diameter is measured inside to inside lip not outside to outside, it's also supposed to be a standard for lid sizing. ✌

[@JayB-bq7hh]

I have owned tons of the All Clad D3 , Master chef 2 , LTD2 Mauviel M'Cook (if you can find it)and Viking is great too ( but the Belgium ones ) And yes I even have the very basic Farberware classic..............simple and cheap !!! American made All Clad is a great choice , period !!!

[@NoZenith]

I'm outlooking you ever replacing them so I won't sealed rims though

[@JayB-bq7hh]

@@NoZenith I like to have a variety of pans and I used to sell Kitchen supplies and like new stuff anyways but buy it used many !!!

[@gtaste]

I’ve seen a few of the pricey pans you mention at TJ Maxx every now and then. I’ll keep an eye out next time I go. Very informative vid 👍

[@Kate.g.]

Alwalys nice and helpful video. I was curious about OXO non-stick and stainless but I suppose you need to make a choice

[@PrudentReviews]

Thank you! Haven't tested OXO yet but plan to soon

[@johnknapp6328]

Good Video but I'm partial to blue diamond. I have a 8,10 frypan, griddle, and 11" wok I have had them over a year, I'm still impressed with them. At a low temperature they seem to work flawlessly. I have a set of Demeyere Silver 7 they are impressive extremely heavy. Lodge several models. I also picked up some finex cast iron 12" frypan 7qt dutch oven, de buyer professional 12". I'm a pan junky. My sister is the one that mentioned the blue diamond. I have no scratches or chips, I also happen to like lighter pans for different things some things I think are personal preference. The funny thing when I worked in country club they use basic bare aluminum pans that season well, I use to make the crepes for blintzes in them superb. I'm looking forward to your review of the titanium pan I see surfacing. I looking forward to strata Kickstarter pan stainless out side carbon steel interior.

[@TheGFS]

excellent video !! A lot of info in a short time, well presented, got me the info I wanted and there are couple of pans in this video that look interesting to me that I might buy, so very usefull video :) Next up, look at your kitchen knives comparison :)

[@PrudentReviews]

Thank you so much! Glad you found it helpful. The comparison table I linked in the pinned comment should be helpful if you're comparing a few options. There's a version embedded in the article and I link to a PDF version that might be a little easier to read. Best of luck!

[@kaspervendler1726]

For the price, Legend copper core might be a really good option for stainless steel on induction! That copper should help quite a bit with heating evenly, but it wont be as good as a Deymyere proline.

[@A__gent___P]

Just bought my first stainless steel pan. I got the 12 inch Made In. Loving it so far!

[@PrudentReviews]

Good choice!

[@ZebbMassiv]

My favorite pan..which I left behind in my last move was made by Martha Stewart. Thick stainless with a copper bottom and a silicone sleeved handle

[@latmcb9863]

Great video - thanks for getting right to the point and not wasting time. I am looking for a non-stick pan and this helps. For anyone looking for stainless steel, I have been using All-Clad Copper Core for about 12 years and love it!

[@russbear31]

Over the past 5 or 6 years I have collected nearly all of the cookware made by OXO, including their nonstick and stainless steel pans. (I got a very good deal on them--more than 50% off.) OXO makes some wonderful pans, too. I use them almost every day along with my Lodge pieces. After 5+ years my OXO pans still look great and perform beautifully.

[@PrudentReviews]

I'm planning to test OXO very soon. Good to hear you like them.

[@flybriur]

@@PrudentReviews Nice. Was wondering if you would. America's Test Kitchen recommended the OXO Good Grips nonstick pan, and was wondering what you thought of it.

[@natesroomrule]

I followed your suggestion and purchased the All Clad essentials... its a good pan. However you said it has a good handle and i feel like it easily rotates in your hand as the sides are more rounded. I wish you would have made that notation as you did make this for other brands. I feel i have to choke up on the handle to really make sure i have a good grasp on it.

[@angelikab.167]

What type of pots would you recommend for an average household? Based on your reviews of pans, I'm thinking of buying both stainless steel and non-stick pans. I'm contemplating if a hybrid like haxclad would be a good option for pots? If not, what pots do you suggest for cooking? Thanks

[@PrudentReviews]

I made a video on this topic. This should help: kzbin.info/www/bejne/kH3VfY1_o6ubq5Y

[@turdleyurtle]

I'm always surprised by bad Great Jones reviews, haha. I got the Fry Family duo in 2021 bf sale, have used them since then, and think they've held up really well and work great. I also love the handle and I don't find it hard to clean at all. Also the heat retention thing...I don't know how I could "tell"? Like, it's on the stove top, the stove is warming it continually. They say stove safe to 500, and I've chucked them into the oven with some regularity and been fine. Admittedly I am also quite lazy, and I usually put them in the dishwasher even though hand washing is "recommended." I don't find stuff still lingering in the handle or anything, whether or not I pre-rinse the handle by hand. Basically I don't baby them and they're doing good. How many years should I expect to get from a great nonstick pan?

[@mathewepperson6687]

I bought several Hestan pans. Stainless and titanium. Love them!

[@PrudentReviews]

I’ll be posting my in-depth review of Hestan next week 😀

[@kenroman777]

@Prudent Reviews you chose the wrong circulon model.. You should try the new series sold at Costco and other retailers. In my opinion using induction stove it is superb and the non-stick surface is top of the line. I chose this brand when I heard about it as my 12 year old shallow circulon pan still makes amazing plate sized pancakes. I am speaking of A1 series

[@PrudentReviews]

Thanks for the info!

[@JeannineDobson]

I find it very interesting that you did not include any Cuisinart pans in this very thorough review. I noticed that in some of your other videos as well and I'm wondering if it's on purpose. I know that Cuisinart is a supermarket and cheaper department store brand these days, but for the budget-minded home cook who likes to try new dishes and techniques like myself, it's a solid value. I've been using my set of Cuisinart Chef's Classic Stainless Steel for about 20 years and they still look good and perform very well. In fact they perform much better than they Calphalon set they replaced, which became very pitted quickly and everything would stick. I got very tired of scrubbing those pans, but they helped keep my arms toned! 😂

[@Jbennyho]

Looking for a new 14” non-stick frying pan. Usually I make fried rice, chicken Marsala, French toast, fish, seafood pasta, various meats and vegetables, taco fillings etc., in good size batches. Current and prior pan is Analon hard anodized Advanced. It has held up really well but is starting to show some wear. What’s your recommendation for a new 14” non-stick. I’ve looked on line at a few but can’t really tell much by raw specification data.

[@Zangoose69]

Great video! 😊 Thanks! Would love to see your take on a comparison of high-end cast iron: smithey, stargazer, field, finex. Most comparisons are sort of subjetive IMHO.

[@PrudentReviews]

Great suggestion! I'm planning to do a video comparing Lodge, Stargazer, Smithey, and Field very soon.

[@GrowLLLTigeRRR]

Excellent review! I do wish you had included De Buyer carbon steel.

[@NoZenith]

I'm getting pretty good with my americcraft. Stateless steel while I'm practicing. Seeing what I want to get into... And I think a nano bond is in my near future

[@lizcademy4809]

I have a Nanobond 8" pan. It's beautiful, cooks well, cleans wonderfully easy, and was a loss leader when I bought it. Watch out for sales. And if you buy direct from Hestan, they throw in a full bottle of polish.

[@NoZenith]

@lizcademy4809 thank you! Cooking a lot of little things, definitely need this smaller skillet. I'm gonna need a bigger one as well. So those were the 2 big items (with lids) I figured I'd purchase in that line. I still haven't decided if I want the 11 or the 13 inch. Or whatever it is

[@lizcademy4809]

@@NoZenith I bought my 8" (9"?) skillet ayear ago for $119, just a bit more than an All-Clad D3 factory second. From Hestan, the shipping was free and as I said, they threw in a full bottle of polish. The pan has spoiled me ... I now want one of the everything pans, I'm not sure which size. One thing to note - America's Test Kitchen gave the pan a minus point because it discolors. It does, but it's not bad and cleans up immediately with a tiny drop of polish. It doesn't bother me, but if you want your pans to look shiny new all the time, it's something to note.

[@NoZenith]

@lizcademy4809 I thoroughly appreciate your response! I want a Pan i can throw in the dishwasher when I don't feel like cleaning. And I want something that isn't going to be damaged when I mess up since I'm not an experienced cook, but I'm learning. I also wanna reduce my learning curve and just have it work with everything I wanna do and this pan seems to be that sweet spot, if you don't necessarily Need non stick

[@DiscardedHamSandwich]

Best non stick or carbon steel pan for an induction oven exclusively for cooking eggs?

[@geoffstrickler]

I know you’re not a proponent of celebrity cookware, but I’ve have the Emeril fully clad copper core stainless for many years (think I bought it in the mid 90’s, but it could have been later). Really like it, including the glass lids. Main “complaint” is the handles are thru-riveted, making cleaning harder than a welded handle or flush riveted. I also have the Lodge Classic cast iron, I agree it’s a very good value.

[@heybudi]

But you never mentioned tramontina, too bad?

[@PrudentReviews]

Tramontina Professional non-stick and Tramontina Tri-Ply Clad are two great collections. Unfortunately, I gave those pans away before making this video so I couldn't get the true specs and footage. I may re-buy them in the future to film a proper review.

[@parth7092]

@@PrudentReviews Would you recommend them then? Costco has a deal where you get a 12.5" and 8" tri-ply for $29.99.

[@rstumbaugh43]

@@parth7092YES I WOULD RECOMMEND THESE , AND WOUKD LIVE TO SEE A REVIEW

[@sebasbecu]

Wish you included the caphalon cladded frying pans. They look great and you can find them cheap at discount stores.

[@Hazel66781]

Why didn't you review the Granitestone Diamond Pro? I've read that it performs well and is reasonably priced.

[@justinmorse1289]

Which brands have a rounded and sealed rim, making them, I think, more dishwasher safe?

[@youngwolfaxl]

Made In Stainless Steel retains heat the same way as Demeyere Altantis does (106F) but heats up way faster. Does not that make it better than the Atlantis? No design issues either.

[@hotprop92]

Very well done review, wish I'd have stumbled upon it before buying my first carbon steel. I'd be very curious about your opinion of Darto carbon steel pans or anyone in this comments section.

[@PrudentReviews]

Thank you very much. I have not tried Darto yet but plan to

[@ninecatsmagee8384]

Standing by my Griswold cast iron pans and Beka for stainless steel skillet. [Not a fan of any of the non-stick as I think they're potentially toxic and sooner or later they all chip.] The Beka has a heavy bottom that holds heat evenly, great handle and wide cooking surface. Paid £70 for a 12" model. It's a beautiful pan that stays attractive over years and, if used properly, food won't stick.

[@brianmacdonald3292]

Caphalon is everywhere. I was hoping you'd of included that brand in your opinion of quality.

[@veritasca24]

Whoa! A lot of pans to test. I downloaded the PDF your provided (thank you) but what I am looking for is a lightweight nonstick enameled 11" or so skillet to cook eggs, quiche, large omelets. Do you have any recommendations? Thank you.

[@lesliehardy1843]

It's been 20 years since my Cookshop days, there are sure a lot of new pans on the market. I have three Heritage The Rock nonstick pans and they are superior to the Starfrit iRock pans, much thicker and are on sale every second month at Canadian Tire for 75% off ... I do recommend them. Thanks for the info!

[@dannusmk1578]

Outstanding reviews. Great job! I Couldn’t thank you enough! Impressive!

[@1cleandude]

Great video brother but Matfer carbon steel for me for ever!🙏🙏🙏

[@gregbrunner599]

wish you had tried the DeBuyers brand. Especially the pro ones. The mineral B part fails the oven due to their handle finish

[@AngelusBrady]

I learned recently that Target now sells their own cookware line called Figmint. Would like to see you do a review on that. They look similar to Caraway's cookware but a lot cheaper. Their tri-ply 12 inch skillet is $30 and includes a lid.

[@ezwider4652]

Thank you for such detailed work! I'm really thinking about the Demeyere skillet, but I really am concerned about the welded handle. I saw in your video that you had one with a handle that came off. If I was to go for one of the all clad stainless skillets instead, which one of them would you recommend? I use gas now, but plan to move to induction in the next few years.

[@kayeruss7313]

I was also thinking about investing in one of their pans, but the idea of the handle coming off is concerning.

[@InnovativeBuildersmd]

Please test demeyere multiline 7 the larger 28 and 32cm are 3.4mm i believe. These imo are demeyeres best combination of features and attributes.

[@barrymargolis5369]

Why didn't you review the OXO Pro fry pan?

[@sunnymon1436]

3:19 "Over time the pan got scratched, but that's expected" - hey, that means you're eating the coating that's scratched off. That should alarm you and the people you cook for. This is a major problem, but it's difficult to find coating free pans that aren't cast iron.

[@nokieng6502]

Carbon and stainless steel 👍😃 pretty easy to find 😏. But I assume you meant non-stick. Plus, cast-iron is not nonstick, initially.

[@SeattleSandro]

I've had All-Clad D3 pans for almost 25 years. Except for the issue with the rims, they are excellent pans and practically indestructible. I've never regretted buying them or my Le Creusets.

[@1_mischa_1]

Nice video, can you test please Falk Flandria Serie or Signature Serie?

[@pagedeveloper]

I purchased a FORGED IN FIRE pan, for a test on my cooking channel. The pan has been a very much a fav pan to use. It is getting to the point that it is sticking, and smoking when it is used. I am guessing it is getting to the end of its life..

[@NateKnows]

Why sre you so concerned with heat retention? How often do you turn off the burner and still leave food in the pan? Even heat and quick heat are better attributes imo

[@lllee3476]

What do you think of Cristel?

[@irajkasimi4272]

I i’m looking for a safe non-chemical option. I am fearful of the chemicals in coatings etc. I’ve used ceramic in the past but they don’t usually last long. Which would be the best option for me?

[@lynnstlaurent6789]

I had the same concerns as you and bought an inexpensive stainless steel set during prime day just to see if I liked them and how clean up would be. I have had no problems. I just came across this channel and learned how to cook my eggs too. I don’t want to recommend any brands but if you are nervous try one pan and one pot. Or if you’re a Costco member they often have great deals.

[@tovahwulf]

What pan would be best for daily use and for the making of professional meals? Trying to not get something that has foods stick easily.

[@artyom108]

Any decent carbon steel pan (strangely not covered here). The are the mainstay of commercial kitchens. They make both non stick and cast iron kind of useless since they do 90 percent of what those can do and more.

[@tovahwulf]

@@artyom108 What about stainless steel?

[@artyom108]

The worst choice imv.

[@Splagnate]

Legend copper core has almost exact same handle as Goldilocks except it ts thicker. Pans are quite a bit heavier though. I wonder if he’s done the Legend review yet? Didn’t see Viking stainless triply.

[@user-ko1om1yv1s]

I recently bought electric rice cooker/ steamer. Is there a good safe frying pan? Similar?

[@Rhye_]

a great video! love it. Even though i won't buy anything, i still like watching these.

[@joedebosco3047]

Has anyone had the issue that I have noticed on fry pans: bowed centers -- oils and other liquids roll to the perimeter leaving the center bare!

[@adrian-costinpiposi2917]

How about the Ikea stainless steel pan?

[@Yazeed99]

Excellent video, it aligns with the research I've been doing over the past few months. I ended up going with nanobond for my home and Demeyere Atlantis for my family's home (they have induction) Some brands I ran across while researching that are not in this video: Borough Furnace, Lancaster Cast Iron, Ruffoni (copper and stainless)

[@linhvu6536]

Can you compare thes two that you have? what is the key difference that make you choose Nanobond over other pan? I'm so interrested in Nanobond after the review but its price is too high :(

[@Jon651]

Thank you for a very interesting comparison. Perhaps it's also time to do a mass comparison of the new generation of generic imported pans like the multitudes you find on Amazon, etc. such as Delarlo, Lolykitch, and others that advertise many of the same features and performance of the mid- to higher-priced pans I've seen on your reviews. Apparently they are pretty popular and occupy a broad space in the lower-cost segment that deserves to be looked at, especially as people are trying very hard to save money but still want something with decent performance and quality. It would be nice to know if they deliver on their promises - or not!

[@PrudentReviews]

Great suggestion! I’m working on something like that but focused on non-stick.

[@peaceoutpeaceout4267]

Have you heard of Avacraft...made in texas...any opinion?

[@mattyteerifles2863]

Wouldn't the different sizes and shapes affect a pan's result on the water test? Not every 12 inch pan has the same cooking surface area so wouldn't that have an affect on the rate a pan can boil water?

[@PrudentReviews]

Yes

[@mattyteerifles2863]

@PrudentReviews So how is doing a water test an accurate way to test and compare performance?

[@PrudentReviews]

@ it gives you a general idea of how fast they heat up and most importantly reveals the major outliers like Demeyere Atlantis. Since this video I’ve moved to measuring heat conduction with a surface thermometer to get a more precise read. I’m also starting to use a thermal camera. More to come! Appreciate your attention to the details.

[@rubencitostyle]

thank you for your work!!! no idea how I ended up here but I enjoyed this review - recently I gave a set of stainless steel cuisinart to my sister because it was cheaper than most, but she's afraid to use it ha!! I'll stay on the look for your review on that brand!!!

[@PrudentReviews]

Thank you! It’s coming soon :)

[@MGmirkin]

No GreenPan in the review? Aren't they fairly popular? Anything wrong with them? Or just didn't make the list for some reason?

[@Electrichead64]

What do you think about the Cuisinart French Classic series? They are 3 layer clad like a D3 but they are less expensive. I have a couple of their items, my double boiler is a French classic and I just bought one of FC crepe pans. Its nice, except it got some blemishes on the bottom first use and I'm not really too happy about that. Steel seems soft.

[@Gemini.5]

You didn’t mention anything about Mauviel , what do you think about it?

[@KarenTewart]

Why Didn't You Interlinear Uisinart?

[@susans.6595]

I am downsizing. What do you think of the removable handles and stacking options? I would love a set like the Carote. Is there a good option? Don't judge!! :)

[@PrudentReviews]

I haven’t tested Carot so can’t speak to that particular brand. But in general, I’m not a big fan of the detachable handles. They are simply not as sturdy and usually have mechanisms that can break. Instead, I would focus on just buying the essentials like a fry pan, saucepan and stock pot. Stainless steel is durable and versatile. You don’t need a ton of pans, a few good ones will do 90% of it. Email me at [e-mail] if you have specific questions, I can give you some resources and 1:1 advice.

[@ashokh6746]

Wow, 45 pans! that's serious research! Any thoughts on Guy Fieri's Laser Titanium Cookware? Hard anodized aluminum (durable, conductive, light) with a laser bonded titanium coating on top that's harder, smoother and more inert than stainless steel. Decently priced too. Wondering why hardly anyone's included it in their reviews.

[@PrudentReviews]

Thank you. I haven’t tested that yet but plan to