Demeyere Industry5 Searing Pan $190.00 $149.95 (18) Demeyere Silver7 Dutch Oven, 5.5 qt. It too works on induction, for those who rely on that heating method. It's what you want when you pan-roast meats, sauté vegetables, and whip up quick pan sauces.

If you see something not so nice, please, report an inappropriate comment. The Tramontina's sides slope up a little too leisurely, reducing the usable floor for searing, but the overall performance was still strong. It's enough of a difference to be plainly noticeable to anyone cooking in it next to most other skillets, but it's not a deal-breaker of a problem—especially considering that with full cladding, if food rides up a bit onto the sides, you shouldn't have much to worry about in terms of burning.

The Criteria: What We Look for in a Great Stainless-Steel Skillet, The Best Stainless-Steel Skillet: Made-In 10- and 12-Inch Skillets, The Best Affordable Stainless-Steel Skillet: Tramontina Tri-Ply 10- and 12-Inch Skillets, America's Test Kitchen did report (paywall), Calphalon Tri-Ply Stainless Steel Skillet, Cuisinart's MCP22 MultiClad Pro Skillet With Helper and Cover, 12-Inch, Cuisinart's MCU22 MultiClad Unlimited Dishwasher Safe 12-Inch Skillet With Helper Handle, Kitchenaid's 12-Inch Tri-Ply Stainless-Steel Skillet, Williams Sonoma's Signature Thermo-Clad Stainless-Steel Fry Pan, The Ultimate Homemade Green Bean Casserole, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, The Best Outdoor Wok Burners for Restaurant-Style Stir Fries, Another good skillet that just narrowly missed the top slots was. *, Demeyere Stainless Egg Poaching Pan, 4 cup, Demeyere Industry5 10-Piece Cookware Set with Thermo Lids, Demeyere TiX Nonstick Skillets, 9.5" and 11" Set.

Demeyere’s proprietary Silvinox finish is a unique system of electrochemical surface treatments that removes iron and impurities, the main causes of discoloration over time, from the pan surfaces. My crew for this test consisted of myself, a trained cook with strength to rival Goliath's and a height one could only describe as, "Wow, so tall"*; Sasha, another trained cook a wee bit—but only a wee bit—taller than me; and a handful of non-pro-cook coworkers spanning heights from do-you-need-a-stool to hellooooooo-up-there, and strengths from can-I-help-you-with-that to can-you-help-me-with-that. The aluminum seems much thicker than other Industry 5 stuff. Is it evenness of heating? All products linked here have been independently selected by our editors. Handle size and shape can affect how one perceives a skillet's weight, balance, and comfort.

You certainly want a stainless-steel skillet that's responsive enough that you can sauté in it with some agility—after all, that's what sautéing is all about. Icon of cookware. Opinions diverged on how easy or hard it was to toss food in the various skillets as well. Cartoon weapon. Prices change, of course, so it's worth keeping an eye on that. Reply a. alexrander Mar 2, 2018 10:49 PM re: kaleokahu Sorry kaleo, I meant to say that it's easy to recognize that the searing pan … A basic stainless-steel skillet is a cornerstone of any kitchen cookware collection. The sides slope up a little too gradually for our tastes, which also reduces the usable floor area for searing. Though if you have a collection of lids already, you're likely to have one in your cabinet that will fit well enough in a pinch.). First order of business: Finding out if there was a huge range in responsiveness among the pans. Beyond that, price becomes an important factor—if little else helps to differentiate clear winners from the pack, cost sure can. Demeyere Industry5 Stockpot with Thermo Lid, 8 qt. We put 25 to the test to find the best. Sure, that's important—hot spots don't do anyone any favors—but minor differences aren't necessarily deal-breakers. Beyond that, our picks are based on price: Between a final set of overall winning skillets, we're recommending the ones that edged out their competitors in cost. But you also want it to retain heat well enough that it can effectively sear a piece of meat. Its handle was generally rated comfortable to hold. By and large, the differences seemed small. This test mostly confirmed what I'd already seen in the other tests: Performance-wise, these pans had a lot more in common than not. Tall folks often liked those arching handles. Now, I wouldn't normally cook a sticking-prone food like crêpes in a stainless-steel skillet; I'd sooner reach for a well-seasoned carbon steel or nonstick pan for that. Made in Belgium since 1908, Demeyere developed the most advanced clad-metal construction available—just one reason it’s so popular with professional chefs. Well, it helped eliminate outliers—pans that elicited more negative reaction than positive or that were roundly rejected as being too heavy for most mere mortals to sauté with.

I then moved each skillet off the heat and timed how long it took the water in each skillet to cool back down to room temperature.

It was time to put them into the hands of many people to find out if there were strong preferences around weight, handle comfort, and tossing ease.