Please do egg test with old and new tri-ply. Thanks.
@Cook-Culture5 ай бұрын
Ok, thanks!
@JohnDeMarco-yy8px5 ай бұрын
I have a kitchenful of all kinds of All-Clad of 2000 vintage. So I guess I've got the Original D3. Every single piece has been fabulous for 25 years. I wouldn't replace any of it at gunpoint. I would, however, be interested in seeing the Original D3 up against the new D3, although I have my suspicions as to how it will turn out. Thanks for all your great videos.
@Visitkarte5 ай бұрын
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).
@Oomph60065 ай бұрын
I have Demeyere industry 5 and Proline 7 frying pan. I actually like industry 5 better on Induction then proline..
@Visitkarte5 ай бұрын
@@Oomph6006 I believe you. At some point, the weight becomes a problem instead of advantage. Industry 5 is in the Goldilocks zone.
@godofstones5 ай бұрын
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.
@Oomph60065 ай бұрын
@@godofstones Industri has a way better handle. I just brought a Hestan copperbond 22cm. Got it "cheap". It seems to be pretty good also..
@Visitkarte5 ай бұрын
@@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!
@Splagnate5 ай бұрын
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.
@Cook-Culture5 ай бұрын
Thanks for sharing!
@joshposey1163 ай бұрын
I'm curious how effective the extra layer of steel and aluminum are in the D5 vs if the D3 layers were simply made thicker.
@edwardcasper52315 ай бұрын
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.
@Cook-Culture5 ай бұрын
Great suggestion
@alexanderjamieson79715 ай бұрын
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.
@Cook-Culture5 ай бұрын
Sound theory
@MichaelsHomeCooking5 ай бұрын
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.
@boomstickpd795 ай бұрын
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.
@TheGOF5 ай бұрын
All we really learned is that an overheated D3 will burn an egg the same as an overheated D5. Pretty useless “test”.
@fordhouse8b5 ай бұрын
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
@Cook-Culture5 ай бұрын
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.
@NortheastHybridАй бұрын
I have both d3 and d5 on induction, the d5 seems more resistant to to induction and I get better browning on d5
@Cook-CultureАй бұрын
nice
@christopherjohnson90015 ай бұрын
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.
@psyched-aerials38525 ай бұрын
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.
@TheGOF5 ай бұрын
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.
@Cook-Culture5 ай бұрын
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)
@zzing5 ай бұрын
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.
@Cook-Culture5 ай бұрын
I think a Proline pan vs either of these is like taking a gun to a knife fight.
@i95smuggler5 ай бұрын
Hello Jed. Have you seen the All-Clad G5s?
@Cook-Culture5 ай бұрын
Thanks for the note. Yes, but I have not tested the pan, yet.
@justinkelso27145 ай бұрын
I have been seeing ads on Titanium Always Pan Pro and wanted to know if you would be doing a review?
@sendthis5 ай бұрын
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.
@Cook-Culture5 ай бұрын
You could be right. They seems to make different versions for different retailers.
@markdale61045 ай бұрын
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?
@hoges83965 ай бұрын
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?
@Cook-Culture5 ай бұрын
Thanks for that, Did your pan come with a lid?
@hoges83965 ай бұрын
@Cook-Culture Yes, it did, but I weighed it without the lid.
@misskfountain40703 ай бұрын
Bought a new D3. Have always used teflon. My omelette and fried eggs have been totally nonstick. Pan warms till water drop rolls around. I removed pan from heat and added 1/2 tea oil, put pan back on heat and added eggs. Perfect. To me, D3 or D5 depends on knowing your pan and heat and don’t feel one is better than the other. Can’t get a better egg than I am getting with D3. D5 not worth the money. Have also cooked fish successfully.
@saboteur685 ай бұрын
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
@jimglatthaar40535 ай бұрын
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.
@Cook-Culture5 ай бұрын
Maybe that should have been the title of this video! Thanks for the comment
@coffee838Ай бұрын
none of them are worth the price, you people are all low iq
@paulpellico37975 ай бұрын
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.
@johnharper2575 ай бұрын
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.
@jakesarag18802 ай бұрын
I know about the All Clad lawsuit but can you truly never wash them in the dishwasher?
@kappadappa5 ай бұрын
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.
@Cook-Culture5 ай бұрын
Fair!
@dabear3245 ай бұрын
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.
@Cook-Culture5 ай бұрын
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.
@panzerkiller133 ай бұрын
This is a very subjective question, but the old pan APPEARS to have a much more comfortable design than current all-clad. Would you say the difference in feel is noticeable?
@MrPlymouthsundance3 ай бұрын
that fly was a trip
@sanyo12085 ай бұрын
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.
@Cook-Culture5 ай бұрын
Good to know. Thanks!
@45coopaloop5 ай бұрын
Ya we need to see the difference in egg cooking for heavier vs lighter weight tri ply please :)
@Cook-Culture5 ай бұрын
Ok, thanks for the feedback
@seechangenyc2805 ай бұрын
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.
@Cook-Culture5 ай бұрын
Thanks for the comment!
@clarenceyee35295 ай бұрын
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
@Cook-Culture5 ай бұрын
The Windsor Pan! What a classic. Thanks for all that great info!!
@JohnDeMarco-yy8px5 ай бұрын
P.S. I particularly like your shared videos with Uncle Scott. I think you both are terrific.
@LunedisTerz5 ай бұрын
They maybe have a better knowledge than me.. But the necessaries of putting aluminum under every stainless steel is not really in my head. How is it compared to a complete stainless steel pan?. I wanna say.. Wie have a "bad" heat conductor on a heat source. In my opinion.. Putting a better heatconducter under a bad heatconducter is like a blocking shield😮. I know somewhere is the man on a mountain with a book of materials and technologies. But i cant find it. 😂
@chongli2974 ай бұрын
This wasn't a very good test, Jed! You should've measured the amount of oil you put into each pan so it was the same. I think the new pan performed better simply because it had a bit more oil to keep the egg from sticking
@booksquotes9485 ай бұрын
Please compare by making meat in it and tasting the flavour.😊
@Visitkarte5 ай бұрын
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).
@Cook-Culture5 ай бұрын
Thanks for the suggestion. Scott is the man when it comes to cooking juicy meat on awesome cookware!