They are advertising for all clad. Chefs don’t use all clad because they have such thin aluminum in the bottom of the pan. A pan with a thick disk bottom is superior and is 1/3 of the price.
My Meyer set had disk bottom. One day the disk from hot hot pot fell on the floor and burned my linoleum!😢😢 had to replace flooring. So I go with all clad. There are more companies selling all clad technology in their pots/pans. Like Kirkland. So don't have to go with All Clad company brand.
@@Me-yf9lt Most commercial kitchens use what is available from their suppliers as they will be abused and damaged. Many use all aluminum as they are cheaper and durable. You will rarely see high end pans in most kitchens except for those very high end kitchens that can afford them.
it is a crime in most countries to disguise a paid advertisement as an unbiased review. they are abusing their reputation as a trustworthy source. How many people have bought all clad pans as a direct result of this fake review? they all have real damages even if they happen to like the product.
As a welder, (and someone who also likes to eat occasionally), I appreciate the veracity of your testing and research. I am glad I paid a visit here BEFORE buying a stainless skillet! I'm sold, D3 Allclad it is!
I owned at one time both the demeyere 11 inch and all clad 12". Hated the handle on the all clad and I actually dislike the sloping sides, I never pick up my pans to toss, I'm a weakling. Love my demeyere, it cooks evenly and cleans up nicer than the all clad which stains over time. Sold the all clad for $50. I bought a few pieces of all clad based on test kitchen reviews, and honestly left me wondering if these reviews are bias.
I wondered the same thing, and then I came to the conclusion that in certain cases, certain product lines, yes, they are. A number of the other review sites are also biased. So, you have to look at many different reviews, and come to your own consensus. That being said, I have found many of the America's Test Kitchen videos to be very useful.
I have reservations about the honesty of this review. Demeyere/Zwilling is an excellent line of cookware, and a very well known company, and it isn't mentioned once. Here or on the page linked in the description. Which makes me feel like this just an advertisement for All Clad, considering that their biggest competitor for price/quality has been left out of the running.
a lot of good brands weren't mentioned. they mentioned AllClad because it was the previous winner that won again. so, just go buy one and find out before getting emotiona. :)
@@prodigalus Oh, it was the previous winner as well?? Hmmmm I wonder what's going to win next year? LOL. Ya, it's every years "winner" because it's sponsored and they pay to be the "winner".
I agree that the comparison between D5 and D3 was great. I have a larger D5 (4 qt) that is great for cooking for my family. However, from what I read the original D3 is designed for professional chefs and serious home cooks. The D5 is designed for less experienced chefs who are more likely to ignore what they are cooking and burn it. Thus the reason for D5 not heating up as quickly as D3. I also have a 12" D3 skillet and it is so versatile and lightweight compared to my D5 pan with lid. I have a Marketing background so it is no surprise that All-Clad has come up with D5 and D7 and all sorts of other combinations of pans. It's to keep their name forefront of people's minds and to convince people that the All-Clad they already have isn't quite good enough. It's like smartphones. People feel compelled to buy the latest and greatest. All-Clad D3 original cookware is fantastic and should be the go-to pots and pans for serious home cooks. I will not buy any other brand of SS cookware.
dang; I just got my first 12" d3 and waifu already wants the smaller sizes; worth having the variety at that price point in your opinion? @Transcend Consulting Inc.
I have an induction cooktop and was wondering if the D5 with more layers of steel would be better over the D3. Anyone else with induction have any experience with the extra layers using induction?
@@NeilLauinger I believe it would not be a big difference from what others mentioned above, as only the outermost layer from those 5 layers of D5 pan is induction capable
This is SUCH a VALUABLE review. I’ve been researching and agonizing over what pots to buy. This helped tremendously, now I don’t have to get the super expensive 7 ply!
I have SO MUCH RESPECT for Americas Test Kitchen I've been married for as long as they been on the air. I might not buy high end clothing but when it comes to my kitchen and how I prepare food for my family. I buy nothing but the best in quality for healthy meals.I bought my All-Clad years years ago and they look as new as the day we purchased them. Thank you test kitchen for being my guide in this journey of cooking and quality stuff for my kitchen.
When I first started cooking for myself in 2007 I got an All Clad pan based on their recommendation. That same pan is still cooking for me practically every day. It's just a good pan.
There is something that people should know about. This is something I read on a review on amazon. "please note that even though these state that they are dishwasher safe, they really aren't. This is because of the Tri-poly layering, so there is a very thin layer of aluminum that is exposed along the rims. Especially on any pan that has a rolled edge. Any exposed aluminum that is put in the dishwasher will corrode due to the harsh detergents used in dishwashers. It doesn't matter what type you use (we've tried them all, including a homemade one), the ingredients in the detergents that are necessary to get your dishes clean are also too harsh for aluminum. This is why those pans get a gray or white powdery residue on them when they are run through the dishwasher." I remember getting this with other aluminum pots that I had and never knew why, but now I know. Now what I really want to know is, is the Copper Core line going to have the same problem? Anybody know?
I've loved my All-Clad stainless cookware set since I got it for a wedding gift over 26 years ago. It came with a 10" skillet, but I've always wanted a bigger one. I've had numerous other 12" sllets over the tears but just treated myself to the All-Clad 12" a few days ago. I was so happy to hear it's you favorite too!
I bought a Demeyere Atlantis from eBay for $130 or so when I was working in Iraq; that pan went with me to Iraq/Afghanistan/Kuwait/Europe/California/Puerto Rico. Heavy, but no rivets, and has worked on gas, a portable gas burner, electric smoothtop, induction. That, a saucepan, a big stockpot, and a carbon steel wok pretty much cover my cookware needs. All-Clad d3 might be good enough, but I’d happily put this head to head with a d3 or d5.
All-Clad d3 is the ideal weight for most people. I love the look of Demeyere but it's too damn heavy for the avg cook. As far as performance goes I'd say they're about equal (having used both)...Demyere is easier to clean, though, not much, but every little bit counts when slaving in a hot kitchen.
@@chipbobina9693 "Not riveted" is actually a feature since it keeps the inside of the pan clean. I've never had the welds fail in years of use, and due to the geometry of the handle/pan interface I think it isn't subject to that much stress. There are some Australian pans which are cast as one piece with the handle, which is interesting, but the multi-clad tech makes sense from a thermal and mechanical perspective.
I purchased the 12" all-clad after I saw this video, last year. I love everything about it except the handle, which tends to hurt the hand when the pan is full. It does such a good job, though, I still use it more than any other pan I own. It is so nice to have a large pan again to sear in and make pastas--we have an old glass top stove that specifically states not to use cast iron on. I find I make far less of a mess regardless of what I cook due to its large size and the sloped sides. I recommend getting one!
This very review got my attention almost 2 years ago. I only used cast iron up to that point but just knew in my heart that I would love this pan so I bought one and I absolutely love it. This is a one-time buy so the price is absolutely worth it. Thanks so much for your thorough and honest reviews, they have never let me down.
I have the 8 inch and 10 inch D3 All-Clads and love them. Price may seem a little steep but remember, if you take care of it these things will last for life. They are an investment just like cast iron or carbon steel both of which I also have.
Goes to show me that buying Cuisinart skillets and saucepan at the thrift store was the best choice over paying full price. Don't just go by brand names. It has the disk bottom. I have had issues cleaning the sides and dealing with quick scorched bottoms. Thank you for explaining this.
I bought a heavy bottom stainless steel pan from IKEA and been using its for over15 years and still going strong. For under 100 dollars. The other one I have is a Fizler which works great for mushroom browning etc.. and retains heat - slightly over 100 dollars.
Since no other brand but All-clad was mentioned by name (which made this episode feel slightly infomercial-ish...), was there a Made In pan in the bunch? Couldn't tell by looking at the footage, but considering the number of professional kitchens now using Made In products, thus, attesting to their good quality, I do wonder how you guys would rate them compared side-by-side.
I picked up D3 set from Costco today. Prior to opening the box and using, I started researching about D5 and Copper ones. Thanks for saving me time and money.
This was a big let down for me. They didn't show flour tests, IR thermometer tests, and complained about base size of pan then went on about how a the pan should be flared. One could make a single composite image that compared pans better, and they don't even mention runners up! I own a 10" Tramontina, Cook's Standard, and All-Clad tri-ply pans. All-Clad is my favorite, but I wouldn't replace it with another when I could get the others at less than half the price. They didn't even mention All-Clad's copper core line.
@@madthumbs1564 Bro, it wasn't a test. This is a commercial for All-Clad. You didn't notice how they didn't mention literally one other brand name?? (you only noticed they didn't mention all-clad's copper line... because the only thing you're paying attention to is the word "all-clad").
@@urwholefamilydied I looked for a list of competing brands in the video description and can’t find it. Very generalized video about what brand they thought was best. Not much information otherwise.
I have a small 6 or 8 inch Allclad that came with my Caphalon set when I was 22 and working at Bed Bath and Beyond. I'm now 40 and my Caphalon set has lasted me but now needs to be replaced, probably needed to five years ago but my little Allclad is in immaculate shape and is what I've decided I will replace my old set with. I appreciate this video, thank you.
Fact :Demeyere Proline / Atlantis wins over All Clad 1. Heating properties 2. Reactivity 3. Ease of care All Clad wins in 1. Usability because it’s lighter. 2. Warranty life time vs 30 years 3. Price. If you’re going to use a stainless steel pan to toss vegetables as save money buy all clad . If you are going sear meat or any other type of cooking that doesn’t require tossing buy Demeyere.
Just bought the 12 inch saute pan (copper core) with lid at Marshalls tonight for $199. Looked it over good. Didn't see any flaws. I've never had an expensive pan like this, but I'd rather have one good pan than a bunch of crappy ones. Came home and immediately threw away the cheap Walmart teflon bent up one I've been using for several years.
I bought this pan (well the same model but one size bigger) over a year ago. It is one of the best things I have ever bought. It is (literally) the only pan I own and I think it's the only pan I need. Such a great investment, and a healthier option than non stick.
I'd been avoiding a few great stainless pans I have for years because of one bad night of stuck foods. But I got over it and seared some steaks recently and it was just incredible. Thanks for the reminder.
Can't do that if it's a paid advertisement by the company of All-Clad. Why would they want their competitors recommended when theyre paying for the video?
Ive had the stainless steel pans with the disc on the bottom for 15 years. Theyve held up extremely well despite daily use. Im not sure I need to fork out all that extra dough for one pan that has 3 layers
I dunno. I've been cooking on SS disk bottom (heavy versions) for a while, and while it's still flat and works better than most pans, I just bought a D5 and used it for pudding (notoriously a pain in the butt) and it was like a world of difference. I still don't know if I actually have to stir it until it gets thick.
Having owned the D3 12" for over a year now and using it a ton... this review is legit. It can be as non-stick as teflon when used the right way, it's easy to clean, durable, sears better than my cast iron, and still (with a little Barkeeper's Friend if I want to) look like the day I bought it... though developing a light seasoning actually contributes well to its non-stick qualities. Highly recommended... it beats the socks off any pan I've had before.
How would you compare it to a carbon steel? I like the nonstick of carbon steel, but I also like using tomato sauce and acidic foods ofte n which SS is better for
@@IGarrettI Carbon steel isn't that different from cast iron, aside from being thinner/lighter (and therefore slightly inferior heat retention). As someone that owns all three, I don't find that my All-Clad skillet sears better than cast iron or carbon steel, as long as they're being used correctly. I feel it's good to have SS and carbon steel/cast iron. I use SS for one-pot meals and cooking with liquids/high acid foods, and the other two for everything else.
Just got my first stainless pan and it's amazing. It's the demeyere industry 5, not actually that heavy, in 24cm it's 1.2kg, in 28cm it's 1.5kg. Never had such beautiful sears before.
I just bought a 12" D3 All Clad from Bed Bath & Beyond...it was on sale for $99 and with a 20% coupon came to roughly $80...used it tonight for the first time...worked like a charm...best Chicken Marsala I ever made. Thanks ATK for the recommendation.
I would love it if you reviewed costco's pots and pans that are basically a copy of all-clad's set. They are built the same and without testing, it's hard to know if there's a difference (beside the price, 860$ for a cookware all-clad set and 260$ for the costco)
All-Clad D3 set is $299 now (and every single year) at some online retailers. Costco's not made in USA copy is only $100 less for the set. For something that should outlast me, I'll go ahead and spend the $100 more, actually I just did, I pick them up tomorrow.
Another channel did a comparison. The Costco cookware is only oven safe to something like 375˚F. I don't remember the exact number, but suffice to say it wasn't high enough to be suitable for all applications. Aside from that, they were pretty close, but the temperature thing would be enough for me to pass on the Costco set, if I were in the market for cookware.
I saw your video on the Victorinox chef's knife that you also took to the MIT Material Science people and I was very impressed by that. I just bought the D3 today and feel very confident in my purchase thanks to ATK!
Having gone to cooking school at Le Cordon Bleu in Paris, I think most frying pans are just fine! Buy whatever ones you like and then LEARN how to cook WITH them and with whatever heat source you use yhem with! But stop wondering what, who, why, how, etc. Learn how to use whatever you have and go from there! I have carbon steel pans, cast iron pans, All clad pans, nonstick, Le Crusuet, and other enameled cast iron pans, various pans of my mother and grandmother, and they all work just fine---- if you use them regularly. And KNOW THEM, THOROUGHLY! So probably, the fewer pans you use the better! I know exactly how to heat my cast iron skillet on my stove. And I know the exact setting and for how long to heat the pan. As I said, you need to KNOW--- EXACTLY, when, where, how much, etc ro use that pan EFFECTIVELY!!! If you have 30 pans in your kitchen, and you use them occasionslly, you'll never know EXACTLY how to use them. Limit yourself to 2 or 3 pans and you will cook much better! More easily, with more confidence, and with better results! Limit yourself to 2 or 3 saute or frying pans. Really learn how to cook with them. And let the rest go! You can't beat a cast iron skillet for browning--- anything! Or for ease of clean up! Why would you need much else! I have all-clad. Also nice but I prefer the cast iron. ( and stain-LESS does not mean stain-FREE!!! So that very expensive All-Clad pan won't be looking so hot in year 3, 4, 5! Mine doesn't! And it is a 'handwash recommended' kind of pan!!! (I also have plenty of copper cookware from Dehillerin. Use it once and that nice, shiny, copper exterior is---- well, a lot LESS shiny or coppery looking! Unless you have a electric polishing wheel/buffer and the various rouges, so yeah, you will either let them get ugly or you will never use them and leave them hanging, looking nice! There is no point in cooking for a hour or two and then polishing the pan for 2+ hours, after use! What's the point of that? A shiny copper pan cooks no differently than one that hasn't been polished for a while! It only looks different! So unless you have a staff of 10 running around the place, copper is not really an option. It simply isn't practical! So, learn how to use, whatever you have. Become a master chef with whatever you have. But learn how to use it, come what may!!! If you have 30 different kinds of pans, you we I'll never learn to use any of them. Nothing will ever come out really right!!!! It isn't about the equipment, it is all about the PERSON using the equipment they have! AND IF HE/SHE KNOWS HOW TO COOK USING WHAT THEY HAVE TO WORK WITH!!! So get to know your equipment, really well! Inside and out, but you must know it, really, really well. To get the best results! Unless you do that it won't make any difference what pans you have, use or cook with. Nor what type of heat you cook on or the plates you eat off of!!! One last time, the equipment doesn't make much difference. It is whether or not you know how to use the particular pot or pan and the stove! From my observation most home cooks don't cook hot enough or cook long enough. Most cooks have no idea how to really sear a piece of meat! Or if the meat, eggs, etc, should be cold or at room temp when the food hits the pan! None of this has ANYTHING to do with the type of equipment, does it!??? It really matters if you have a clue as to how to cook. And why it is cooked like this and not like that! Really good equipment is nice to look at and fun to use but the best meals I've ever eaten, anywhere, used none of that stuff! The most important thing was an Experienced, Passionate and Enthusiastic cook! For without 'that' person, even a PB&J sandwich will be a disaster! What's the best piece of equipment to have in your kitchen? ANSWER: An experienced, passionate, enthusiastic person in charge! Absolutely, and without question!!! The best pasta I ever had was made by an old woman with basic, old, old equipment, which was a bowl, a bent fork, an old beat up cutting board and her hand. And a rickety pasta roller. Her best equipment was her hand and her eyes. She had made pasta--- every day----- for the past 60+ years. Nice equipment is nice but it isn't essential, or even all that helpful, most of the time. Not if you really know what you're doing!!! Not if you know how your equiptment really works! Oh, this pan has hit spots? So, then I'll move the food around more! Right! Or as I heat the pan I'll move the pan around on the burner! Get to know your equipment and go from there! But the fact remains, you need to know, intimately how your equipment works! NO MATTER WHAT! IMO!!! --------------- And when the war is over I want something made from the steel of some old Russian army tank that was 'disabled' in Ukraine. Whether the steel makes a meat 'press' or a canister or meat hooks and a rack to hang meat from, or whatever else, I want something as a totem to remember the thousands who were slaughtered for no reason at all, by the Russians. Their neighbors! It is so totally incomprehensible to me I need something to focus on, so I will not forget the many innocent lives lost--- or the reason that they died! Needlessly! If it is ever known why they died! The purpose of the war! What the real goal was! The why? Did they all die just because of 1 man's mania? Or is there something for a normal person to understand about it? But I need something to help me focus and not forget. I need to say, 'Yes, it was a real event, as sick as it was, and I have a part of it, right here, so I won't ever forget those Brave people! And all of their suffering! In 50 years time will there be those who say it never occured? Or that the Russians were chasing out a few bad guys, but nothing really terrible occured! It seems future histories will be totally debatable. No facts will ever be accepted. That the underlying causes are totally hidden and unknown and left to conjecture! Nothing will be certain. But if I have a iron or steel press made with metal from captured Russian tanks, it will be a token of what was! And what happened. Where and why! Hopefully my press can have a traceable series number of the tank or gun from which it came! There is a whole lot of Russian metal littering Ukraine, I want to put it all to use and to raise money with it to rebuild that country, asap! It's a start !
The helper handle works. It can help lifting when there is a lot of sauce in the pan, no spills. I can hang it from the helper handle with the other pans. And in a normal kitchen sink it spans the sink on both sides, but does not go into the sink, easier to add veggies, seasoning, water, stirring and cleaning.
I have three of these pans .. I bought one at a time.. they are worth every penny but only the All Clad cookware .. the absolutely best meals with all clad
I really enjoy the review. It's an exceptionally well made video. I only wish you showed results of each test. Rather than just give your recommendation, I would like to also hear enough results so I can make my own determination.
Thank you. Sometimes she is just shilling. Some of the larger pans are not suited to flipping food by the handle so she is not always making apples to apples comparisons in these vids. Cuisinart's multi-clad pro line is chronically warped on the bottom, but all the other major competitors are just fine (e.g. Tramontina, Calaphon, etc)
@@DigitalNegative "sometimes" you're kinder than I. where is demeyere in this? and I'll put my mauviel (m'cook) against it any day ... tho they never include mauviel (or debuyer)
@@op3129 Demeyere does not fully clad their pans up the sides, whereas All Clad does. It's an inferior product by far. And, frankly, any American metal made product is superior to just about anywhere else (Snap-on tools are a great example of this).
I got an All Clad D5 12 inch skillet from a thrift store for $11 just over a year ago. Some crud and a scorched bottom. A brillo pad, some elbow grease and barkeepers friend, it's my absolute favorite pan now.
I just bought the D5 All Clad Set; I'm happy with purchase but wish this video had come our earlier, there is a major price difference between D3 and D5. I could have saved a few hundred dollars. Keep up the great videos ATK!
You will be very happy with your purchase. Don't beat yourself up over it. You just bought a set that will last you the rest of your life so don't sweat it. The fact that you could afford it is a blessing for you. Now get in the kitchen and cook up a storm.
I love my d3 stainless! Invested in quality and receive quality results. It is worth the extra money. I have small hands so I do like my helper handle on the deep 4qt skillet (pan). Thanks for video!
Kate Harkness Agreed! Too many try to cheap out with cookware. Then they cook ten thousand dollars worth of food in a "cheaper" alternative, and throw multiples of their savings right into the garbage bin...
I trust this lady. I was going from one video to another on cast irons, she said, Lodge. I am learning to use it and it is very beautiful in my opinion. But honestly, I wish I knew about that Stargazer, however, this Lodge 10.25 only cost 16 bucks at the store. Glad I listened to her. They really test these pans out. I think this pan I bought last week is very good quality.
Just got my 10 inch All Clad d3. Put my stove on 2, let it sit for 2 mins, swirled in some butter, and did the “fried egg” test. No sticking. Perfect eggs. Everyone struggles with this- the key is low heat. Trust me. 2 (or lower) is enough.
Yes. It's physics... high heat causes the egg proteins to contract, and when they do they bind to the surface. They do this particularly well to stainless steel. If egg is sticking, first step is use less heat, you're spot on!
Thank you so much for detailed and thorough explanation. I have been using (since years) aluminum saucepans to boil milk. After watching your videos I got to know that aluminum pots/pans aren’t the safest option. So I have been researching on this topic. Have you guys tested stainless steel saucepan for boiling milk? I’m asking because a bad quality pan will have burnt milk on the surface and it’s a task to clean it. I don’t want to spend a bomb on an All Clad and repent if it didn’t serve the purpose. I think I could also go for a Le Cruset, but its very heavy and I’m not sure if I could use it very comfortably. Your help in this regard will be highly appreciated :)
im not americas test kitchen but I can say that my all clad sauce pan can absolutely boil milk, even sauces, oatmeal, rice etc without burning/sticking at the bottom. I replaced my old aluminum set slowly with all clad, and the difference is astounding.
All-Clad is the best. I have many of them and I love it all. Worth the money! If you are a guy like me, save money to buy pans and pots, buy the All-Clad. I have Stainless, 3D and 5D, and all of them work like a charm, every single time.
Unfortuantely, where I live, All-Clad costs twice as much (or more) as US street prices. As far as I'm concerned, I'm happy enough to have any options available at all for fully-clad stainless pans around here, and the Beka Trilux 10" skillet I got for the equivalent of USD70 has been a wonderfully reliable and durable kitchen workhorse for my specific needs. Rather than just looking for a quick and simple final conclusion, I'd say its more important to look over the specific details and make your judgments according to what you know matters to you in particular.
Pulled the plug and caught a sale on the 10pc D3 set, added a couple of non-stick fry pans to round out the set. It's geat to cook with All-Clad cookware. Thanks for the great reviews.
@@guitaristguy20 Nothing wrong with the D5. As she mentioned, it heats up slower. But it also doesn't cool down as fast when you throw in a steak to sear it. Which also lets you put in a little more food at one time before it becomes overcrowded.
Two issues: 1) does it work on induction cooktops? 2) I dislike riveted handles as the rivets on the inside of the pan make it harder to completely clean. A welded handle will not loosen and leaves the interior completely smooth for easy cleaning. Thanks for your review.
I have both types 3 ply and 5 ply. The five ply seems to work better on induction. It boils water a little faster. 5 ply no matter what anybody tells you is superior to the 3 ply. I think it may have something to do with sour grapes.
MCccc7 Cortes Yeah really! I have cast iron at home and find that I have issues with metallic flavor in the food. Now that I’m in college I have a very cheap nonstick cooking set. I see the pros use stainless steel. Now I understand why and I want one...or three. Maybe 2 skillets and a braising pan.
I ordered one of these to the UK. Had to pay a fortune in import charges on top of the high price of the pan. But I've used it most days for the past year and I absolutely love it. A really great pan.
Even before this video, I knew that All-Clad products were the pinnacle of quality. That being said, (I and I'm sure many casual cooks,) can't afford All-Clad. I did a LOT of shopping before I bought my first set of 3-ply stainless steel cookware and Cuisinart 3-ply came out as a very reasonable alternative. I bought a whole set for the price of an All-Clad skillet (didn't see the $150 one she mentioned) and have never regretted my decision. They cook great. I've never seen a UA-cam version of an America's Test Kitchen review but the ones on TV actually mention the rankings and performance of other brands. This video didn't. That and considering another comment that it seemed as if she was taking it easy on the All-Clad (I would too. They're expensive), it looked like this was an All-Clad commercial. Tell us how the others performed. Not everybody has such deep pockets.
Start looking on eBay. Especially for seldom-used pans. Our All Clad hasn't lasted a lifetime, but it is still great after almost thirty years of daily use. Use copper cleaner to clean and polish the stainless steel surfaces, and tiny bits of SOS to remove oxidation from the aluminum edges of the pans (being careful to avoid scratching the outside of the pan.)
I stove top cook every day, and like the All-Clad, but i choose to use Demeyere most often. Its a better built pan with a solid feel and even cook surface.
@@alireid5874 this one was Copper core, I don't think the store knew what they had with that price tag. Heck I didn't even know they were so expensive until I wanted to buy another one.
Lisa Lisa Lisa -love your reviews! Super helpful and spot on. As a 62 yr old home cook who is very picky about what goes in her kitchen, I mainly watch to see if you validate my choices. Yep. I’m 5 for five.
I love my Tramontina tri-ply pans also. They were recommended by ATK a few years ago as the next best buy after All Clad. My entire set only cost $119 on sale for two sauce pans with lids, one 10" skillet, one 6 inch skillet and a Dutch oven with a lid. Not everyone can pay over $100 for one cooking item.
Taylor Weight This is just an all clad advertisement video. They don’t want to give name recognition to the other brands. Not saying all clad is bad, it isn’t, but this is clearly an advertisement for all clad.
@@justin2956 It's ironic because at 3:40 they actually show themselves using a Demeyere pan and it doesn't show up in the rankings at all. It's a joke really.
I used to watch your predecessor when I was a child on PBS. I haven't seen anything for awhile and just found out about you guys again. Great videos. Keep being wonderful.
I can't stand them now that they are not on PBS. Most of their stuff is behind a pay-wall and they pretend to be the same. Also, most of the comments here sound fake, like commercials.
Good explanations about the metal thickness and warping, and not needing 5-ply pans. PLEASE show more about the lids! I have a set of pans with glass lids and they're wonderful. MUCH better than metal lids because you can see what's going on in the pan! They're very hard to find with new sets of pans for some reason. And I disagree about the assist handle: I have a large skillet with one, and it's quite useful when the pan is full and heavy, moving it off the stove or out of the oven. But for smaller skillets it might not be necessary.
I know this was a year ago but just in case. Glass lids can't go into 500 degree ovens but stainless steel ones can. Glass breaks when it gets that hot. I wish I knew then what I didn't know now, I wasted money on my skillet with a glass lid.
I've had a Tramontina set for almost 10 years now. The only issue is that the pots don't have flared edges for pouring (rarely a big deal). They have been great otherwise and show no signs of slowing down. I did spring for a sauce pan with flared edges.
Please bring back review videos like this one; it's what made this channel a go to for me!
They are advertising for all clad. Chefs don’t use all clad because they have such thin aluminum in the bottom of the pan. A pan with a thick disk bottom is superior and is 1/3 of the price.
@@Me-yf9lt Soooooooo what do chefs use?
My Meyer set had disk bottom. One day the disk from hot hot pot fell on the floor and burned my linoleum!😢😢 had to replace flooring. So I go with all clad. There are more companies selling all clad technology in their pots/pans. Like Kirkland. So don't have to go with All Clad company brand.
@@Me-yf9lt Most commercial kitchens use what is available from their suppliers as they will be abused and damaged. Many use all aluminum as they are cheaper and durable. You will rarely see high end pans in most kitchens except for those very high end kitchens that can afford them.
it is a crime in most countries to disguise a paid advertisement as an unbiased review. they are abusing their reputation as a trustworthy source. How many people have bought all clad pans as a direct result of this fake review? they all have real damages even if they happen to like the product.
thank you for leaving in the scene where the green bean flies out of the pan when you're flipping them. it makes me feel better about my own flipping.
As a welder, (and someone who also likes to eat occasionally), I appreciate the veracity of your testing and research. I am glad I paid a visit here BEFORE buying a stainless skillet! I'm sold, D3 Allclad it is!
I owned at one time both the demeyere 11 inch and all clad 12". Hated the handle on the all clad and I actually dislike the sloping sides, I never pick up my pans to toss, I'm a weakling. Love my demeyere, it cooks evenly and cleans up nicer than the all clad which stains over time. Sold the all clad for $50. I bought a few pieces of all clad based on test kitchen reviews, and honestly left me wondering if these reviews are bias.
I wondered the same thing, and then I came to the conclusion that in certain cases, certain product lines, yes, they are. A number of the other review sites are also biased. So, you have to look at many different reviews, and come to your own consensus. That being said, I have found many of the America's Test Kitchen videos to be very useful.
I have reservations about the honesty of this review.
Demeyere/Zwilling is an excellent line of cookware, and a very well known company, and it isn't mentioned once. Here or on the page linked in the description. Which makes me feel like this just an advertisement for All Clad, considering that their biggest competitor for price/quality has been left out of the running.
I've been saying the same thing. Especially when they compared Le Creuset to Staub and Staub was not even a runner up
@@xedjflowx Yup, nothing worse than charlatan.
ya, duh... they didn't mention ANY pan by name except all-clad (many times). Really?? You're skeptical of this review? LOL.
a lot of good brands weren't mentioned. they mentioned AllClad because it was the previous winner that won again. so, just go buy one and find out before getting emotiona. :)
@@prodigalus Oh, it was the previous winner as well?? Hmmmm I wonder what's going to win next year? LOL. Ya, it's every years "winner" because it's sponsored and they pay to be the "winner".
You have no idea how happy I was to see a comparison of the 5 layer pans to the 3 layer.
I agree that the comparison between D5 and D3 was great. I have a larger D5 (4 qt) that is great for cooking for my family. However, from what I read the original D3 is designed for professional chefs and serious home cooks. The D5 is designed for less experienced chefs who are more likely to ignore what they are cooking and burn it. Thus the reason for D5 not heating up as quickly as D3. I also have a 12" D3 skillet and it is so versatile and lightweight compared to my D5 pan with lid.
I have a Marketing background so it is no surprise that All-Clad has come up with D5 and D7 and all sorts of other combinations of pans. It's to keep their name forefront of people's minds and to convince people that the All-Clad they already have isn't quite good enough. It's like smartphones. People feel compelled to buy the latest and greatest.
All-Clad D3 original cookware is fantastic and should be the go-to pots and pans for serious home cooks. I will not buy any other brand of SS cookware.
dang; I just got my first 12" d3 and waifu already wants the smaller sizes; worth having the variety at that price point in your opinion? @Transcend Consulting Inc.
Justin Summers get a carbon steel skillet. It'll be a bit smaller but also is versatile.
I have an induction cooktop and was wondering if the D5 with more layers of steel would be better over the D3. Anyone else with induction have any experience with the extra layers using induction?
@@NeilLauinger I believe it would not be a big difference from what others mentioned above, as only the outermost layer from those 5 layers of D5 pan is induction capable
This is SUCH a VALUABLE review. I’ve been researching and agonizing over what pots to buy. This helped tremendously, now I don’t have to get the super expensive 7 ply!
Right you are!
Sheesh, I didn't even know there was a 7-ply lol!
Buy Kirkland. Rest easy
I have SO MUCH RESPECT for Americas Test Kitchen I've been married for as long as they been on the air. I might not buy high end clothing but when it comes to my kitchen and how I prepare food for my family. I buy nothing but the best in quality for healthy meals.I bought my All-Clad years years ago and they look as new as the day we purchased them. Thank you test kitchen for being my guide in this journey of cooking and quality stuff for my kitchen.
When I first started cooking for myself in 2007 I got an All Clad pan based on their recommendation. That same pan is still cooking for me practically every day. It's just a good pan.
Many housewives in the 50's and 60's used the old Revereware and many homes still have them, ask your mother about them.
@@Niftynorm1yes that's what my mother has.
I already knew the All-Clad D3 would be my next fry pan. I appreciate the comparison and explanation as to why it's the best choice.
There is something that people should know about. This is something I read on a review on amazon. "please note that even though these state that they are dishwasher safe, they really aren't. This is because of the Tri-poly layering, so there is a very thin layer of aluminum that is exposed along the rims. Especially on any pan that has a rolled edge. Any exposed aluminum that is put in the dishwasher will corrode due to the harsh detergents used in dishwashers.
It doesn't matter what type you use (we've tried them all, including a homemade one), the ingredients in the detergents that are necessary to get your dishes clean are also too harsh for aluminum. This is why those pans get a gray or white powdery residue on them when they are run through the dishwasher."
I remember getting this with other aluminum pots that I had and never knew why, but now I know.
Now what I really want to know is, is the Copper Core line going to have the same problem? Anybody know?
I've loved my All-Clad stainless cookware set since I got it for a wedding gift over 26 years ago. It came with a 10" skillet, but I've always wanted a bigger one. I've had numerous other 12" sllets over the tears but just treated myself to the All-Clad 12" a few days ago. I was so happy to hear it's you favorite too!
I bought a Demeyere Atlantis from eBay for $130 or so when I was working in Iraq; that pan went with me to Iraq/Afghanistan/Kuwait/Europe/California/Puerto Rico. Heavy, but no rivets, and has worked on gas, a portable gas burner, electric smoothtop, induction. That, a saucepan, a big stockpot, and a carbon steel wok pretty much cover my cookware needs.
All-Clad d3 might be good enough, but I’d happily put this head to head with a d3 or d5.
All-Clad d3 is the ideal weight for most people. I love the look of Demeyere but it's too damn heavy for the avg cook. As far as performance goes I'd say they're about equal (having used both)...Demyere is easier to clean, though, not much, but every little bit counts when slaving in a hot kitchen.
Demeyere cookware are amazing... my only gripe is the handle.. it’s not riveted like all-clad and is just spot welded onto the pan...
@@chipbobina9693 "Not riveted" is actually a feature since it keeps the inside of the pan clean. I've never had the welds fail in years of use, and due to the geometry of the handle/pan interface I think it isn't subject to that much stress.
There are some Australian pans which are cast as one piece with the handle, which is interesting, but the multi-clad tech makes sense from a thermal and mechanical perspective.
I purchased the 12" all-clad after I saw this video, last year. I love everything about it except the handle, which tends to hurt the hand when the pan is full. It does such a good job, though, I still use it more than any other pan I own. It is so nice to have a large pan again to sear in and make pastas--we have an old glass top stove that specifically states not to use cast iron on. I find I make far less of a mess regardless of what I cook due to its large size and the sloped sides. I recommend getting one!
This very review got my attention almost 2 years ago. I only used cast iron up to that point but just knew in my heart that I would love this pan so I bought one and I absolutely love it. This is a one-time buy so the price is absolutely worth it. Thanks so much for your thorough and honest reviews, they have never let me down.
I have the 8 inch and 10 inch D3 All-Clads and love them. Price may seem a little steep but remember, if you take care of it these things will last for life. They are an investment just like cast iron or carbon steel both of which I also have.
Goes to show me that buying Cuisinart skillets and saucepan at the thrift store was the best choice over paying full price. Don't just go by brand names. It has the disk bottom. I have had issues cleaning the sides and dealing with quick scorched bottoms. Thank you for explaining this.
I love my All Clad skillet!! So much so that I also bought 2 sauce pans and a large soup pot. They were expensive, but well worth the cost.
now, how does it look like ?
@@billsomen7953 doesn't matter phony
I bought a heavy bottom stainless steel pan from IKEA and been using its for over15 years and still going strong. For under 100 dollars. The other one I have is a Fizler which works great for mushroom browning etc.. and retains heat - slightly over 100 dollars.
I got an IKEA 365 skillet about 10 years ago and it still does a great job,.
This was so good. I love how you literally answer all our questions.
Not all of our questions. I wanted to know their budget recommendation.
@@tonytone5300 They said under $100 are junk
"literally"
Since no other brand but All-clad was mentioned by name (which made this episode feel slightly infomercial-ish...), was there a Made In pan in the bunch? Couldn't tell by looking at the footage, but considering the number of professional kitchens now using Made In products, thus, attesting to their good quality, I do wonder how you guys would rate them compared side-by-side.
I picked up D3 set from Costco today. Prior to opening the box and using, I started researching about D5 and Copper ones. Thanks for saving me time and money.
I love these Test videos thanks for all the hard work you're recommended products never disappoint
This was a big let down for me. They didn't show flour tests, IR thermometer tests, and complained about base size of pan then went on about how a the pan should be flared. One could make a single composite image that compared pans better, and they don't even mention runners up! I own a 10" Tramontina, Cook's Standard, and All-Clad tri-ply pans. All-Clad is my favorite, but I wouldn't replace it with another when I could get the others at less than half the price. They didn't even mention All-Clad's copper core line.
@@madthumbs1564 Yes. I have the Calphalon 10" and I'm quite pleased with it. Even heating, stay-cool handle, and pretty good balance. $47
@@madthumbs1564 Bro, it wasn't a test. This is a commercial for All-Clad. You didn't notice how they didn't mention literally one other brand name?? (you only noticed they didn't mention all-clad's copper line... because the only thing you're paying attention to is the word "all-clad").
... your* recommended products (you're = you are) ...
@@urwholefamilydied I looked for a list of competing brands in the video description and can’t find it.
Very generalized video about what brand they thought was best. Not much information otherwise.
I have a small 6 or 8 inch Allclad that came with my Caphalon set when I was 22 and working at Bed Bath and Beyond. I'm now 40 and my Caphalon set has lasted me but now needs to be replaced, probably needed to five years ago but my little Allclad is in immaculate shape and is what I've decided I will replace my old set with. I appreciate this video, thank you.
“Do you need a 5-layer pan? No!” 😆 I love Lisa and these thorough reviews! Keep up the great work!
I believe she said skillet, not pan!
They've had my loyalty for many years now. Love these ladies and gentlemen on this show, all of them.
I want a 35 layer pan!
Fact :Demeyere Proline / Atlantis wins over All Clad
1. Heating properties
2. Reactivity
3. Ease of care
All Clad wins in
1. Usability because it’s lighter.
2. Warranty life time vs 30 years
3. Price.
If you’re going to use a stainless steel pan to toss vegetables as save money buy all clad . If you are going sear meat or any other type of cooking that doesn’t require tossing buy Demeyere.
@@noway2563 okay.
was mauviel in that shoot out?
Absolutely love my all clad.
Worth ever penny especially when you buy them on sale around Christmas
Just bought the 12 inch saute pan (copper core) with lid at Marshalls tonight for $199. Looked it over good. Didn't see any flaws. I've never had an expensive pan like this, but I'd rather have one good pan than a bunch of crappy ones. Came home and immediately threw away the cheap Walmart teflon bent up one I've been using for several years.
Wow
And buy pans according to your stove. I think the testers use professional grade stoves that may have a wider flame than most home gas ranges.
True, I have a cast iron 12" skillet, damn too big !! :( gets super hot in some spots in others is almost cold... :(
I bought this pan (well the same model but one size bigger) over a year ago. It is one of the best things I have ever bought. It is (literally) the only pan I own and I think it's the only pan I need. Such a great investment, and a healthier option than non stick.
I'd been avoiding a few great stainless pans I have for years because of one bad night of stuck foods. But I got over it and seared some steaks recently and it was just incredible. Thanks for the reminder.
Look up videos on how to season stainless steel. Super easy and makes the SS non-stick!
I liked the video, but would have preferred to know what were the top three choices.
Can't do that if it's a paid advertisement by the company of All-Clad. Why would they want their competitors recommended when theyre paying for the video?
WailOfDoom I see a lot of people saying stuff like that but, if it were a paid commercial, wouldn’t it make sense to advertise the more expensive d5?
@@WailOfDoom They literally have a link to their full rankings in the description...
WailOfDoom
What leads you to think they’re paid?
Tim Selzler thats behind a paywall
Thank you. The info on All Clad D3 & D5 is useful as I am planning to get an All Clad to swap out my Hexclad.
Ive had the stainless steel pans with the disc on the bottom for 15 years. Theyve held up extremely well despite daily use. Im not sure I need to fork out all that extra dough for one pan that has 3 layers
I dunno. I've been cooking on SS disk bottom (heavy versions) for a while, and while it's still flat and works better than most pans, I just bought a D5 and used it for pudding (notoriously a pain in the butt) and it was like a world of difference. I still don't know if I actually have to stir it until it gets thick.
I come back to these reviews multiple times. I always pick up something new. Love your stuff.
Having owned the D3 12" for over a year now and using it a ton... this review is legit. It can be as non-stick as teflon when used the right way, it's easy to clean, durable, sears better than my cast iron, and still (with a little Barkeeper's Friend if I want to) look like the day I bought it... though developing a light seasoning actually contributes well to its non-stick qualities.
Highly recommended... it beats the socks off any pan I've had before.
How would you compare it to a carbon steel? I like the nonstick of carbon steel, but I also like using tomato sauce and acidic foods ofte n which SS is better for
@@IGarrettI Carbon steel isn't that different from cast iron, aside from being thinner/lighter (and therefore slightly inferior heat retention). As someone that owns all three, I don't find that my All-Clad skillet sears better than cast iron or carbon steel, as long as they're being used correctly. I feel it's good to have SS and carbon steel/cast iron. I use SS for one-pot meals and cooking with liquids/high acid foods, and the other two for everything else.
I have both All-Clad. Cooper bottom and D-3 set plus the HA-1 non stick. The versatility gives options for every cooking scenario.
Interesting.... I watched this review AFTER I bought the All Clad D3. Nice to know I probably made the right choice.
Just got my first stainless pan and it's amazing. It's the demeyere industry 5, not actually that heavy, in 24cm it's 1.2kg, in 28cm it's 1.5kg. Never had such beautiful sears before.
I just bought a 12" D3 All Clad from Bed Bath & Beyond...it was on sale for $99 and with a 20% coupon came to roughly $80...used it tonight for the first time...worked like a charm...best Chicken Marsala I ever made. Thanks ATK for the recommendation.
I would love it if you reviewed costco's pots and pans that are basically a copy of all-clad's set. They are built the same and without testing, it's hard to know if there's a difference (beside the price, 860$ for a cookware all-clad set and 260$ for the costco)
All-Clad D3 set is $299 now (and every single year) at some online retailers. Costco's not made in USA copy is only $100 less for the set. For something that should outlast me, I'll go ahead and spend the $100 more, actually I just did, I pick them up tomorrow.
Another channel did a comparison. The Costco cookware is only oven safe to something like 375˚F. I don't remember the exact number, but suffice to say it wasn't high enough to be suitable for all applications. Aside from that, they were pretty close, but the temperature thing would be enough for me to pass on the Costco set, if I were in the market for cookware.
This lady is the best. Clear cut and to the point. Can we have her do every video from this point out?
I saw your video on the Victorinox chef's knife that you also took to the MIT Material Science people and I was very impressed by that. I just bought the D3 today and feel very confident in my purchase thanks to ATK!
I would like to hear comments on all the pans, brand names and good and bad points on each. Some of us cannot afford AllClad
One of the best kitchenware that I ever bought
Having gone to cooking school at Le Cordon Bleu in Paris, I think most frying pans are just fine!
Buy whatever ones you like and then LEARN how to cook WITH them and with whatever heat source you use yhem with! But stop wondering what, who, why, how, etc. Learn how to use whatever you have and go from there!
I have carbon steel pans, cast iron pans, All clad pans, nonstick, Le Crusuet, and other enameled cast iron pans, various pans of my mother and grandmother, and they all work just fine---- if you use them regularly. And KNOW THEM, THOROUGHLY!
So probably, the fewer pans you use the better! I know exactly how to heat my cast iron skillet on my stove. And I know the exact setting and for how long to heat the pan.
As I said, you need to KNOW--- EXACTLY, when, where, how much, etc ro use that pan EFFECTIVELY!!! If you have 30 pans in your kitchen, and you use them occasionslly, you'll never know EXACTLY how to use them.
Limit yourself to 2 or 3 pans and you will cook much better! More easily, with more confidence, and with better results!
Limit yourself to 2 or 3 saute or frying pans. Really learn how to cook with them. And let the rest go!
You can't beat a cast iron skillet for browning--- anything! Or for ease of clean up! Why would you need much else! I have all-clad. Also nice but I prefer the cast iron. ( and stain-LESS does not mean stain-FREE!!! So that very expensive All-Clad pan won't be looking so hot in year 3, 4, 5! Mine doesn't! And it is a 'handwash recommended' kind of pan!!!
(I also have plenty of copper cookware from Dehillerin. Use it once and that nice, shiny, copper exterior is---- well, a lot LESS shiny or coppery looking! Unless you have a electric polishing wheel/buffer and the various rouges, so yeah, you will either let them get ugly or you will never use them and leave them hanging, looking nice! There is no point in cooking for a hour or two and then polishing the pan for 2+ hours, after use! What's the point of that? A shiny copper pan cooks no differently than one that hasn't been polished for a while! It only looks different! So unless you have a staff of 10 running around the place, copper is not really an option. It simply isn't practical!
So, learn how to use, whatever you have.
Become a master chef with whatever you have. But learn how to use it, come what may!!! If you have 30 different kinds of pans, you we I'll never learn to use any of them. Nothing will ever come out really right!!!!
It isn't about the equipment, it is all about the PERSON using the equipment they have! AND IF HE/SHE KNOWS HOW TO COOK USING WHAT THEY HAVE TO WORK WITH!!! So get to know your equipment, really well! Inside and out, but you must know it, really, really well. To get the best results! Unless you do that it won't make any difference what pans you have, use or cook with. Nor what type of heat you cook on or the plates you eat off of!!!
One last time, the equipment doesn't make much difference. It is whether or not you know how to use the particular pot or pan and the stove!
From my observation most home cooks don't cook hot enough or cook long enough. Most cooks have no idea how to really sear a piece of meat! Or if the meat, eggs, etc, should be cold or at room temp when the food hits the pan!
None of this has ANYTHING to do with the type of equipment, does it!??? It really matters if you have a clue as to how to cook. And why it is cooked like this and not like that!
Really good equipment is nice to look at and fun to use but the best meals I've ever eaten, anywhere, used none of that stuff! The most important thing was an Experienced, Passionate and Enthusiastic cook! For without 'that' person, even a PB&J sandwich will be a disaster!
What's the best piece of equipment to have in your kitchen?
ANSWER: An experienced, passionate, enthusiastic person in charge! Absolutely, and without question!!!
The best pasta I ever had was made by an old woman with basic, old, old equipment, which was a bowl, a bent fork, an old beat up cutting board and her hand. And a rickety pasta roller.
Her best equipment was her hand and her eyes. She had made pasta--- every day----- for the past 60+ years.
Nice equipment is nice but it isn't essential, or even all that helpful, most of the time. Not if you really know what you're doing!!! Not if you know how your equiptment really works! Oh, this pan has hit spots? So, then I'll move the food around more! Right! Or as I heat the pan I'll move the pan around on the burner! Get to know your equipment and go from there! But the fact remains, you need to know, intimately how your equipment works! NO MATTER WHAT!
IMO!!!
---------------
And when the war is over I want something made from the steel of some old Russian army tank that was 'disabled' in Ukraine. Whether the steel makes a meat 'press' or a canister or meat hooks and a rack to hang meat from, or whatever else, I want something as a totem to remember the thousands who were slaughtered for no reason at all, by the Russians. Their neighbors! It is so totally incomprehensible to me I need something to focus on, so I will not forget the many innocent lives lost--- or the reason that they died! Needlessly! If it is ever known why they died! The purpose of the war! What the real goal was!
The why? Did they all die just because of 1 man's mania? Or is there something for a normal person to understand about it? But I need something to help me focus and not forget. I need to say, 'Yes, it was a real event, as sick as it was, and I have a part of it, right here, so I won't ever forget those Brave people! And all of their suffering! In 50 years time will there be those who say it never occured? Or that the Russians were chasing out a few bad guys, but nothing really terrible occured!
It seems future histories will be totally debatable. No facts will ever be accepted. That the underlying causes are totally hidden and unknown and left to conjecture! Nothing will be certain.
But if I have a iron or steel press made with metal from captured Russian tanks, it will be a token of what was! And what happened. Where and why! Hopefully my press can have a traceable series number of the tank or gun from which it came! There is a whole lot of Russian metal littering Ukraine, I want to put it all to use and to raise money with it to rebuild that country, asap! It's a start !
Exactly.
I’m not reading all of this
@@frankw3606 He’s just saying that expensive pans are marketing, just buy a modest pan and your food will be as good.
The helper handle works. It can help lifting when there is a lot of sauce in the pan, no spills. I can hang it from the helper handle with the other pans. And in a normal kitchen sink it spans the sink on both sides, but does not go into the sink, easier to add veggies, seasoning, water, stirring and cleaning.
Good points and I agree.
I have three of these pans .. I bought one at a time.. they are worth every penny but only the All Clad cookware .. the absolutely best meals with all clad
I bought a Misen 12" . In love with it!
I really enjoy the review. It's an exceptionally well made video. I only wish you showed results of each test. Rather than just give your recommendation, I would like to also hear enough results so I can make my own determination.
Check the links in the descriptions, they have more details on their site.
I love my all clad. I got a 7 piece set a couple years ago and I'm getting more in the mail today.
so glad Tobias Funke was able to help you guys out.
*Fünke
Thank you so much. I had settled on All Clad for my stainless pans but did not know if I wanted the D3 or the D5. I chose the D3! Thanks!
Thanks for this video. Very helpful on this black friday weekend.
‘‘Tis the season and this video was so on point to answer our questions. Thank you and we appreciate your efforts. All-Clad here we come.
this channel saves people so much time and money, thank you so very much
Could we see a comparison of the copper core to the d3? 🙏
I really appreciated this review! Thank you so much for going above and beyond with your research!!!
Every presentation put forward by ATK is valuable and just in time to replace my skillets.
Hahahahahahahahaha How's it going paid-for advertising? It's so obvious.
Got this All-Glad Pan today at TJmax for $60.00 , lucky me ! I saw this video last week . Thank you !!
I have your favorite All clad pan and I also have a set of the Calphalon tri ply, which I didn’t see you test. They work the same.
Thank you. Sometimes she is just shilling. Some of the larger pans are not suited to flipping food by the handle so she is not always making apples to apples comparisons in these vids. Cuisinart's multi-clad pro line is chronically warped on the bottom, but all the other major competitors are just fine (e.g. Tramontina, Calaphon, etc)
@@DigitalNegative "sometimes" you're kinder than I.
where is demeyere in this?
and I'll put my mauviel (m'cook) against it any day ... tho they never include mauviel (or debuyer)
@@op3129 Demeyere does not fully clad their pans up the sides, whereas All Clad does. It's an inferior product by far. And, frankly, any American metal made product is superior to just about anywhere else (Snap-on tools are a great example of this).
I got an All Clad D5 12 inch skillet from a thrift store for $11 just over a year ago. Some crud and a scorched bottom. A brillo pad, some elbow grease and barkeepers friend, it's my absolute favorite pan now.
I just bought the D5 All Clad Set; I'm happy with purchase but wish this video had come our earlier, there is a major price difference between D3 and D5. I could have saved a few hundred dollars. Keep up the great videos ATK!
You will be very happy with your purchase. Don't beat yourself up over it. You just bought a set that will last you the rest of your life so don't sweat it. The fact that you could afford it is a blessing for you. Now get in the kitchen and cook up a storm.
All-Clad rules!!! I have had an All-Clad12" Stainless Steel Skillet for over ten years. It is still perfect. And yes, I do use it regularly.
This channel is amazing. So thorough and scientific with all of their tests. Love it, thank you!
My All-Clad D3 set just came today. Can't wait to try it out!
I love my d3 stainless! Invested in quality and receive quality results. It is worth the extra money. I have small hands so I do like my helper handle on the deep 4qt skillet (pan). Thanks for video!
Kate Harkness
Agreed!
Too many try to cheap out with cookware. Then they cook ten thousand dollars worth of food in a "cheaper" alternative, and throw multiples of their savings right into the garbage bin...
Eric Wolfe not sure as to what your comments are directed.
@@kateharkness2555 he is saying that he agrees with your comment and that better cookware produces better results
I trust this lady. I was going from one video to another on cast irons, she said, Lodge. I am learning to use it and it is very beautiful in my opinion. But honestly, I wish I knew about that Stargazer, however, this Lodge 10.25 only cost 16 bucks at the store. Glad I listened to her. They really test these pans out. I think this pan I bought last week is very good quality.
Just got my 10 inch All Clad d3. Put my stove on 2, let it sit for 2 mins, swirled in some butter, and did the “fried egg” test. No sticking. Perfect eggs. Everyone struggles with this- the key is low heat. Trust me. 2 (or lower) is enough.
Yes. It's physics... high heat causes the egg proteins to contract, and when they do they bind to the surface. They do this particularly well to stainless steel. If egg is sticking, first step is use less heat, you're spot on!
Insane how in-depth and information this video on pans was, and if it was a sponsored video it definitely convinced me
Thank you so much for detailed and thorough explanation. I have been using (since years) aluminum saucepans to boil milk. After watching your videos I got to know that aluminum pots/pans aren’t the safest option. So I have been researching on this topic. Have you guys tested stainless steel saucepan for boiling milk? I’m asking because a bad quality pan will have burnt milk on the surface and it’s a task to clean it. I don’t want to spend a bomb on an All Clad and repent if it didn’t serve the purpose. I think I could also go for a Le Cruset, but its very heavy and I’m not sure if I could use it very comfortably. Your help in this regard will be highly appreciated :)
im not americas test kitchen but I can say that my all clad sauce pan can absolutely boil milk, even sauces, oatmeal, rice etc without burning/sticking at the bottom. I replaced my old aluminum set slowly with all clad, and the difference is astounding.
I have All-Clad stainless steel pots and pans and I love them. I have the 3 layer pans.
Love Lisa, could watch her all day. Her videos have real info. for buying decisions.
All-Clad is the best. I have many of them and I love it all. Worth the money! If you are a guy like me, save money to buy pans and pots, buy the All-Clad. I have Stainless, 3D and 5D, and all of them work like a charm, every single time.
Love Lisa’s reviews - never regretted following her recommendations - more Lisa please :)
Unfortuantely, where I live, All-Clad costs twice as much (or more) as US street prices. As far as I'm concerned, I'm happy enough to have any options available at all for fully-clad stainless pans around here, and the Beka Trilux 10" skillet I got for the equivalent of USD70 has been a wonderfully reliable and durable kitchen workhorse for my specific needs. Rather than just looking for a quick and simple final conclusion, I'd say its more important to look over the specific details and make your judgments according to what you know matters to you in particular.
Pulled the plug and caught a sale on the 10pc D3 set, added a couple of non-stick fry pans to round out the set. It's geat to cook with All-Clad cookware. Thanks for the great reviews.
Yes i love mine and reccomend them. Real pleasure to cook with
Bill Bird I just bought the D5 10 piece set last night on a Black Friday sale for $488 shipped... wondering if I should have went with the D3 set.
@@guitaristguy20 Where did you find this deal?
@@guitaristguy20
Nothing wrong with the D5.
As she mentioned, it heats up slower. But it also doesn't cool down as fast when you throw in a steak to sear it. Which also lets you put in a little more food at one time before it becomes overcrowded.
One year into an all-clad 3 layer 12". Perfect product. Couldn't be more pleased, price completely justified.
Thank you! I bought the all clad years ago based on your recommendation. It's perfect!
Just picked one up today from Amazon. Great review!
Love this lady. I have the 14" version of her recommended all-clad and it's great. I also have the straight-sided 12". Also great.
Two issues: 1) does it work on induction cooktops? 2) I dislike riveted handles as the rivets on the inside of the pan make it harder to completely clean. A welded handle will not loosen and leaves the interior completely smooth for easy cleaning. Thanks for your review.
I have both types 3 ply and 5 ply. The five ply seems to work better on induction. It boils water a little faster. 5 ply no matter what anybody tells you is superior to the 3 ply. I think it may have something to do with sour grapes.
I like to buy these at the thrift store. Some ppl can't cook with these pans unless they're Teflon. Teflon isn't safe. Love these pan's, Thank You!!
MCccc7 Cortes
You can get them in thrift stores?! Maybe I need to give that a try!
@@jennahilton8259 Good Will, around $5.99. Most people like Teflon. So, they by pass these. Good for us , right?
MCccc7 Cortes
Yeah really! I have cast iron at home and find that I have issues with metallic flavor in the food. Now that I’m in college I have a very cheap nonstick cooking set. I see the pros use stainless steel. Now I understand why and I want one...or three. Maybe 2 skillets and a braising pan.
Good luck. Hope you find what you're looking for.
MCccc7 Cortes
Thanks. I hope so too.
I ordered one of these to the UK. Had to pay a fortune in import charges on top of the high price of the pan. But I've used it most days for the past year and I absolutely love it. A really great pan.
Great content as always. Please keep making videos!
Gee wiz. The research that went into this video is astounding. Good job!
Even before this video, I knew that All-Clad products were the pinnacle of quality. That being said, (I and I'm sure many casual cooks,) can't afford All-Clad. I did a LOT of shopping before I bought my first set of 3-ply stainless steel cookware and Cuisinart 3-ply came out as a very reasonable alternative. I bought a whole set for the price of an All-Clad skillet (didn't see the $150 one she mentioned) and have never regretted my decision. They cook great.
I've never seen a UA-cam version of an America's Test Kitchen review but the ones on TV actually mention the rankings and performance of other brands. This video didn't.
That and considering another comment that it seemed as if she was taking it easy on the All-Clad (I would too. They're expensive), it looked like this was an All-Clad commercial.
Tell us how the others performed. Not everybody has such deep pockets.
Stephen Graves go to Marshall’s and buy all clad for cheaper
Start looking on eBay. Especially for seldom-used pans. Our All Clad hasn't lasted a lifetime, but it is still great after almost thirty years of daily use. Use copper cleaner to clean and polish the stainless steel surfaces, and tiny bits of SOS to remove oxidation from the aluminum edges of the pans (being careful to avoid scratching the outside of the pan.)
Yes I was hoping for the top 3
I stove top cook every day, and like the All-Clad, but i choose to use Demeyere most often. Its a better built pan with a solid feel and even cook surface.
I have that pan 12" All Clad, I got it at HomeGoods for 75 dollars. They always have second quality pans with minor cosmetic imperfections.
Yup, I have D5 and LTD pans all from HomeGoods, Marshall's and TJMAXX.
@@alireid5874 this one was Copper core, I don't think the store knew what they had with that price tag. Heck I didn't even know they were so expensive until I wanted to buy another one.
@@applejellypucci wow! What a find! I've seen copper core on clearance, but still $$$. Love a good deal! :)
Lisa Lisa Lisa -love your reviews! Super helpful and spot on. As a 62 yr old home cook who is very picky about what goes in her kitchen, I mainly watch to see if you validate my choices. Yep. I’m 5 for five.
I love my Tramontina tri-ply pan\pot set. Best budget mfg for tri-ply IMO and an American Test Kitchen recommended product.
I love my Tramontina tri-ply pans also. They were recommended by ATK a few years ago as the next best buy after All Clad. My entire set only cost $119 on sale for two sauce pans with lids, one 10" skillet, one 6 inch skillet and a Dutch oven with a lid. Not everyone can pay over $100 for one cooking item.
I am a second owner of a 12" Cuisinart 8922-30H Professional Stainless Skillet with Helper, and just love it... Bought it off the Facebook Market...
Wish you'd do a full lineup of the 15 pans you tested from worst to best so we could see what it was you tested
Taylor Weight This is just an all clad advertisement video. They don’t want to give name recognition to the other brands. Not saying all clad is bad, it isn’t, but this is clearly an advertisement for all clad.
All the results are in the description, it'd be a 20+ minute video if they didn't cut it to the main points.
I wouldn't mind a 20+ video
@@dogempire6204 and yet they didn't include a Demeyere which would have beaten out the allclad.
@@justin2956 It's ironic because at 3:40 they actually show themselves using a Demeyere pan and it doesn't show up in the rankings at all. It's a joke really.
Have used All Clad for years and they still look like new, easy wash, cook with same on stove top as in the oven...Worth the money.
Another very thorough and logical review video. Lisa is always brilliant. Well done!
If it's thorough, how did Tramontina, KitchenAid, Cook's Standard and many others do in comparison? Where is the flour test, or the data?
In the description they have links to the full results that include Tramotina, and Cook's Standard.
3 (thorough) seconds to dismiss disc layered pans because ... some personal peeve
I used to watch your predecessor when I was a child on PBS. I haven't seen anything for awhile and just found out about you guys again. Great videos. Keep being wonderful.
I can't stand them now that they are not on PBS. Most of their stuff is behind a pay-wall and they pretend to be the same. Also, most of the comments here sound fake, like commercials.
Picked up two all-clad pans at a yard sale for $15 for both. I felt like I won the lottery!
I found an All-clad without a lid and a Cuisinart with in a scrap metal pile and I gave them $5. Suckers pay retail!
Good explanations about the metal thickness and warping, and not needing 5-ply pans. PLEASE show more about the lids! I have a set of pans with glass lids and they're wonderful. MUCH better than metal lids because you can see what's going on in the pan! They're very hard to find with new sets of pans for some reason. And I disagree about the assist handle: I have a large skillet with one, and it's quite useful when the pan is full and heavy, moving it off the stove or out of the oven. But for smaller skillets it might not be necessary.
I know this was a year ago but just in case. Glass lids can't go into 500 degree ovens but stainless steel ones can. Glass breaks when it gets that hot. I wish I knew then what I didn't know now, I wasted money on my skillet with a glass lid.
Glass shatters, thin stainless does not. One can get hot the other can't, one can survive abuse the other can't. Metal is better.
I've had a Tramontina set for almost 10 years now. The only issue is that the pots don't have flared edges for pouring (rarely a big deal). They have been great otherwise and show no signs of slowing down. I did spring for a sauce pan with flared edges.
Just ordered one then found this review, glad to hear yours are doing so well!
Thank you sooooo much, what a time saver. I normally have to spend between 2 and 5 hours researching cookware purchases. Great video!!
Great video. It’s the pan I own and it’s better than my skill level. At least I can’t blame the pan. Lol.
Jesus. They put a LOT of effort into this. I truly appreciate it.