Read the full guide to learn more (I reveal what cookware brands say about 3- vs 5-ply pans): prudentreviews.com/3-ply-vs-5-ply-stainless-steel-cookware/
That was one of the most informative videos that I've seen in a while and in less than 4 minutes to boot. Considering I'm in the market for a ss skillet, this was timely for me. Thanks!
This is probably the most basic information that experts in the field of cooking (I don't know what they call themselves) probably take for granted, but it's literally revolutionary information for a noob like me who had no idea that pans can be so different.
Thanks for the concise vid. I would like to see a side by side comparison on an induction cook top to see how they perform with warm up time, how long to heat a fluids like oil, clarified butter, boil water and the rate of heat loss after cook top is powered down.
Thanks for this. And thanks for slowing and emphasizing more clearly. I think in my comment to that effect in a prior/other video, you perhaps had an excess of material to get through. Your channel content is great. You are sure to grow, in my view..just take care not to have to barrel through too much. Perhaps split the content into part1 and part2?
I appreciate your feedback. It’s a balance between too slow and boring and too fast and hard to digest. Trying to improve every video. Thanks for watching!
You can change the speed of the video by clicking on the gear wheel, upper right corner. You can drop the speed to .75 or .50, or speed up to 1.25 or faster. Hope this helps.
Great video, as usual. Just curious, when will you be posting an update video re All Clad G5 Graphite Core? Would love to know your more in depth take on them!
@@PrudentReviews Hey Andrew, thanks for getting back to me. I see. In that case, do you know approx when will you post an update? January? February? You can't practically find anything on Graphite core, so your opinion matters a lot here. : )
All-Clad claims to have eliminated compromises with G5, achieving the once-impossible trifecta: weighing less than aluminum, conducting heat faster than copper, and heating more evenly than cast iron without hot spots. But I read that heat retention is a problem -- they heat quickly and they cool down quickly, making them not great for searing (drop the steak in the pan, and the temp crashes immediately)
What material of utensils do you recomend for stainless frying pan, just started using a stainless frying pan and have been using a plastic spatula that ive been using for non stick pans but noticed its starting to melt a bit , would a metal spatula be to rough on the surface of pan ?
Yes it can. All-Clad recently settled a lawsuit over that. It’s best to hand wash stainless steel cookware, especially if the edges aren’t sealed and the aluminum is exposed.
Excellent and so needed. Really interesting but yet I can't wrap my head around it enough to make a decision between All-Clad D3 and D5. Unless I heard wrong, it sounds like the materials are similar (identical?....I had no idea there were two more layers sandwiched in the D3). I was in a store today hanging with the D3 collection and I found it very lightweight, too lightweight for me but that doesn't mean D5 is any better, or weightier? I want it for all the wrong reasons: I thought it was a better pan (heavier, better layers of material...which now seems to be untrue). Dunno, maybe I need to look at another collection. Time is running out because sales are coming to an end. If you can shed any other light that makes my brain wake up, I'm all ears. Actually, I'd just like you to say buy x as it's the better quality pan. TY!!!!.....P.S. Are those the brushed or polished pans?
I have the All Clad D5 8-qt stock pot and love it. The handle loops are large enough that I can wear a silicone mitt and still grip the handles well (the D3 handles have a smaller loop). I use it all the time. It is low and wide in shape so it fits in the oven, too. So versatile!
@@seechangenyc280 No, because I liked the handles of the D5 pot so much more (I always use mitts), and also the lid has a better handle-- wider (flat) with greater vertical clearance from the lid's surface. I had it on my wish list forever (didn't want to pay full price, yikes) and then I found it at Marshall's for just over half price! So I bought one for my daughter as well. I dislike the long All Clad pan handles which are concave on top , so try picking one up before you buy a set. Better yet, just buy the specific pots you want instead of a set.
Also, though, since aluminum doesn't spread heat as well as steel, if you have a crappy stove that doesn't distribute heat well wouldn't a steel core be a better choice so you don't have as much of a hot spot?
Aluminum distributes heat fast and evenly, it’s steel that doesn’t. They put steel on the outside because it’s durable and non-reactive and use aluminum as the core layer because of its conductivity.
So what I gather is that many companies like Misen really only manufacture a 3 ply pan that they market as 5 ply with an asterisk and sell that for double the price of other 3 ply competitors with probably the same performance. Crazy
I’ve seen steel core cookware, which is a steel base coated in enamel, All-Clad FusionTec is one example. But I haven’t seen 100% steel. If it exists, it’s rare because steel doesn’t conduct heat well.
Pay more attention to the materials and thickness than the number of advertised plys. If you're trying to compare two specific collections, let me know which ones and I can help.
Read the full guide to learn more (I reveal what cookware brands say about 3- vs 5-ply pans): prudentreviews.com/3-ply-vs-5-ply-stainless-steel-cookware/
That was one of the most informative videos that I've seen in a while and in less than 4 minutes to boot. Considering I'm in the market for a ss skillet, this was timely for me. Thanks!
Ditto! Great channel
Appreciate that!!
Did you get your skillet with the swastika you were looking for?
This is probably the most basic information that experts in the field of cooking (I don't know what they call themselves) probably take for granted, but it's literally revolutionary information for a noob like me who had no idea that pans can be so different.
Thanks for the concise vid. I would like to see a side by side comparison on an induction cook top to see how they perform with warm up time, how long to heat a fluids like oil, clarified butter, boil water and the rate of heat loss after cook top is powered down.
In your opinion witch is the best ?? 3 or 5
I didn't know D3 actually had 5 layers. Who knew? Thanks for the video.
Ditto
Thanks for this. And thanks for slowing and emphasizing more clearly. I think in my comment to that effect in a prior/other video, you perhaps had an excess of material to get through. Your channel content is great. You are sure to grow, in my view..just take care not to have to barrel through too much. Perhaps split the content into part1 and part2?
I appreciate your feedback. It’s a balance between too slow and boring and too fast and hard to digest. Trying to improve every video. Thanks for watching!
You can change the speed of the video by clicking on the gear wheel, upper right corner. You can drop the speed to .75 or .50, or speed up to 1.25 or faster. Hope this helps.
Great video, as usual. Just curious, when will you be posting an update video re All Clad G5 Graphite Core? Would love to know your more in depth take on them!
Thanks! Not 100% sure yet. I like to cook with them for at least a few months
@@PrudentReviews Hey Andrew, thanks for getting back to me. I see. In that case, do you know approx when will you post an update? January? February? You can't practically find anything on Graphite core, so your opinion matters a lot here. : )
All-Clad claims to have eliminated compromises with G5, achieving the once-impossible trifecta: weighing less than aluminum, conducting heat faster than copper, and heating more evenly than cast iron without hot spots. But I read that heat retention is a problem -- they heat quickly and they cool down quickly, making them not great for searing (drop the steak in the pan, and the temp crashes immediately)
What material of utensils do you recomend for stainless frying pan, just started using a stainless frying pan and have been using a plastic spatula that ive been using for non stick pans but noticed its starting to melt a bit , would a metal spatula be to rough on the surface of pan ?
Wooden spatula ?
@@Davmm96 a little morning wood never hurts
great video and only one that helps understand the marketing jargon!
Great information. Thanks!
What brand with copper core would you recommend
Great review, very helpful. I wonder, since the aluminum layer is exposed at the edge can the aluminum degrade/corrode in the dishwasher?
Yes it can. All-Clad recently settled a lawsuit over that. It’s best to hand wash stainless steel cookware, especially if the edges aren’t sealed and the aluminum is exposed.
Another solid video :)
The difference between 3 ply and 5 ply? 2 ply?
Great job Thank You!!!
Sorry i do not understand everything that you said in your video..i just ordered all clad D5 is that ok? I mean compared with d3 it s better??
I explain the differences here: prudentreviews.com/all-clad-d3-vs-d5/
Good stuff. You do good work, thanks for sharing.
Thanks so much - glad you found it helpful
Excellent and so needed. Really interesting but yet I can't wrap my head around it enough to make a decision between All-Clad D3 and D5. Unless I heard wrong, it sounds like the materials are similar (identical?....I had no idea there were two more layers sandwiched in the D3). I was in a store today hanging with the D3 collection and I found it very lightweight, too lightweight for me but that doesn't mean D5 is any better, or weightier? I want it for all the wrong reasons: I thought it was a better pan (heavier, better layers of material...which now seems to be untrue). Dunno, maybe I need to look at another collection. Time is running out because sales are coming to an end. If you can shed any other light that makes my brain wake up, I'm all ears. Actually, I'd just like you to say buy x as it's the better quality pan. TY!!!!.....P.S. Are those the brushed or polished pans?
I have the All Clad D5 8-qt stock pot and love it. The handle loops are large enough that I can wear a silicone mitt and still grip the handles well (the D3 handles have a smaller loop). I use it all the time. It is low and wide in shape so it fits in the oven, too. So versatile!
@@chachiwahi thank you so much for responding, Good to know. Did you consider the D3?
@@seechangenyc280 No, because I liked the handles of the D5 pot so much more (I always use mitts), and also the lid has a better handle-- wider (flat) with greater vertical clearance from the lid's surface. I had it on my wish list forever (didn't want to pay full price, yikes) and then I found it at Marshall's for just over half price! So I bought one for my daughter as well. I dislike the long All Clad pan handles which are concave on top , so try picking one up before you buy a set. Better yet, just buy the specific pots you want instead of a set.
@@chachiwahi Aye aye! Really good points! Sounds like you made a wise decision and got a great deal! You're helping me be as wise as you....TY!
@@chachiwahi could you please let me know brand you bought in D5 ?
What about Viking and Merten and Storck?
I'm a fan of Viking Professional 5-ply collection. I haven't tried Merten and Storck yet.
Is all clad the only one with a copper core? I cant find any others.
Legend Copper Core, Hestan CopperBond, and Anolon Nouvelle Cooper, all have similar construction with some slight differences
@@PrudentReviews thanks
Naku oka doubt Andi triple layer stainless steel pan ki middle layer aluminium vundhi kada appudu effect kada 🤔?
Is a stainlees pot with 3ply good for cooking chicken , curry and all kinds of stuff ? if not whats the best option
Yes - it's perfect for that type of meal
Also, though, since aluminum doesn't spread heat as well as steel, if you have a crappy stove that doesn't distribute heat well wouldn't a steel core be a better choice so you don't have as much of a hot spot?
Aluminum distributes heat fast and evenly, it’s steel that doesn’t. They put steel on the outside because it’s durable and non-reactive and use aluminum as the core layer because of its conductivity.
@Prudent Reviews oooooh ok. Sorry, I'm a beginner lol
@@betamale282 no worries - here to help :) shoot me an email if you have other questions andrew@prudentreviews.com
So what I gather is that many companies like Misen really only manufacture a 3 ply pan that they market as 5 ply with an asterisk and sell that for double the price of other 3 ply competitors with probably the same performance. Crazy
Yes, except it is technically 5 layers. And Misen is pretty affordable because they manufacture in China.
Thank youuuuu❤
That's why you need to buy the Demeyere 7 ply 😅
Is there a such thing as steel clad 100%stainless steel pan with absolutely no aluminum,copper or nickel?
I’ve seen steel core cookware, which is a steel base coated in enamel, All-Clad FusionTec is one example. But I haven’t seen 100% steel. If it exists, it’s rare because steel doesn’t conduct heat well.
I just put an aluminum disc under my carbon steel pan. Heats up even on my electric stove.
Helpful!
Helpful!
So, what's the conclusion now?
Pay more attention to the materials and thickness than the number of advertised plys. If you're trying to compare two specific collections, let me know which ones and I can help.
@@PrudentReviews Can you compare Viking 3 ply and All clad 3 ply?
Pretty sneaky of Made-In to purport their 3 ply cookware as 5 ply.
That was Misen, not Made In.
Does food stick?
Why so LOUD intro... jumped out of my chair! thanks for the info.
look about the weight!! 3 ply or 18 ply, the weight is the most important
3 ply is good enough for me, anything else is just money wasted.
Thank you bc the idea of aluminum is a no god and all Amazon is offering is fancy looking but actually trash.
😲😲😲
Please don't show yourself cooking it makes my mouth water! Just kidding.
@cookwarefarahani