The 2 Best Skillets of 2024 | Reviews by Wirecutter

It’s a durable pan that heats extremely evenly. No other pan gets the kind of raves this All-Clad model receives from professionals, enthusiasts, and home cooks alike. Yes, it’s expensive, but it will last you a lifetime, making it a great value.

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After more than 90 collective hours of research and testing since 2014, we still believe the tri-ply All-Clad D3 Stainless Fry Pan with Lid 12 Inch is the best skillet for your money.

Whether you’re searing meat, stir-frying vegetables, or quickly reducing a pan sauce, a good skillet is an indispensable workhorse in the kitchen.

Though a whole cut-up chicken crowds the pan, we were won over by the Tramontina skillet’s even heat distribution and comfortable handle.

An oven-safe riveted metal handle allows the pan to go directly from the stovetop to the oven or broiler.

Sloped sides fit the curved wires of a whisk, which makes it easier to prepare pan sauces. A flared lip lets moisture evaporate quickly.

A 12-inch pan has a large enough cooking area to sear a steak or to cook an entire broken-down chicken.

We recommend only fully clad tri-ply pans (meaning a layer of aluminum is sandwiched between stainless steel and extends all the way to the rims).

The All-Clad D3 Stainless Fry Pan with Lid 12 Inch’s substantial tri-ply construction distributes heat evenly, allowing you to sear foods with less risk of burning. The pan’s sturdy stick handle and lightweight design make it easy to maneuver when you’re sautéing or transferring it from the stovetop to the oven.

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Out of all the pans we tested, the All-Clad skillet’s stainless steel exterior was among the most resistant to discoloration from heat, even after years of regular use. The generously sloped sides and bent lip allow you to easily whisk and pour pan sauces. It was also one of the few pans we tested that included a lid.

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Though the Tramontina Tri-Ply Clad 12-Inch Fry Pan has slightly steeper sides than our top pick, it still allows moisture to evaporate quickly, so seared meat and vegetables don’t stew in their own juices. It also browned chicken skin as well as pans costing almost twice the price. The Tramontina pan is a comfortable weight and has a rounded, ergonomically shaped stick handle that’s a pleasure to hold.

Cooked-on food released easily in our tests, but unlike the All-Clad skillet, the Tramontina pan developed some discoloration on the surface and underside of the cookware that was almost impossible to clean.

I'm seriously considering purchasing an All-Clad 14" fry pan to replace the 12" no-name one I've been swearing at for years but I wonder if my eyes are bigger than my needs...

Do any of you have experience with a 14" fry pan? If so, do you use it and are you glad you have it?


Thanks,

Terry Light

Oak Hill, Virginia

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