Heat Retention

However, there is now a new benchmark. After 5 minutes, the Fissler Original-Profi was still at 176°F—17° hotter than Demeyere.

If you're looking for a stainless steel pan that heats evenly and retains heat well, Fissler Original-Profi is the best you can buy.

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Now, I was reading up on these pans. Apparently, you don't need to heat them above medium because the five ply construction, they really retain a lot of heat.

performance about Made In Stainless Steel Tested it Made In Stainless Steel Pan Review

Cites browning visibility, even heating, heat control, heat retention, non-stick surface, searing and crust

Chef Parma earns commission on this. Stated in the source: “Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

And hey, presto. That is a very loose egg on a stainless steel pan.

I'm getting a nice crispy edge all around that egg.

How's the underc carriage look? Yeah, it's actually very nice. Little bit of browning. You got a little bit of crisp. The crisp is really nice.

So, I didn't actually take the pan heat above medium at all. I was kind of like low to medium the whole way pretty much. So, this thing definitely retains heat very well indeed, I must say. Like, there's still tons of heat in this. And this has been off the heat for about almost 10 minutes. So that's really good.

Now, let's see how the pan handles the butter. You can see it's foaming. Perfect temperature.

But look at the quality of that boneette. That slightly nutty color and flavor. It's just basting and holding absolutely beautifully.

Yep, came off. No problem whatsoever.

Yep, that is forming nice and crispy.

Even layer as well. Quite uniform.

And your butter isn't burnt even on a low to medium heat, which is pretty impressive.

5:01 supports Christopher Scott Buy It For Life Enthusiasts

if you do a lot of steaks and you love a really thick Dark Crust on your steaks with a medium Center like I do there's really nothing better than cast iron

performance about Cast Iron Skillets Owns it If I Started Over, I'd Only Buy These Pots & Pans

Cites heat retention, searing and crust

but a five ply will do that also

3:31 supports Christopher Scott Buy It For Life Enthusiasts

but this is great for like I love doing stir fries in this I love doing searing steaks in this is great

use-case fit about Cast Iron Skillets Owns it If I Started Over, I'd Only Buy These Pots & Pans

Cites heat retention, searing and crust

cast iron if I'm going to seirus steak I'm probably going to do it in a cast iron pan

this cast iron I particularly love to use for frittatas it's the perfect depth it holds the heat really well and it Cooks the frittatas perfectly like a nice thick frittata so I do love that small 8 in

I love to use cast iron on open fire on the grill on the smoker there's really nothing better for open fire than cast iron and Searing a steak

but like I mentioned in the beginning of this video a very well-made 5 to S ply stainless steel pan will SE a steak very well also

I'd go with the big cast iron because it's so useful for so many things on the fire

2:01 supports speaking on Cook Culture

and just so we're super clear this by far is my favorite pan I love this pan it works beautifully

performance about Matfer Tested it Lodge Carbon Steel VS Matfer & OXO - In depth review

Cites browning visibility, flavour impact, heat retention, moisture retention, shape and form

okay so I'd say we're getting to a point here that uh we're looking good so the map for has really browned more evenly all the way across the results are what I'd like to see

so the muffler are spectacular buttery you know I just put in a little bit of salt we've got that caramelized texture to the outside and they're just just the right amount of of texture of fleshiness hard fleshiness I guess to the inside of the onion it's awesome um really really happy

this is such a splayed little guy in the uh in the matte fur there could be more condensed energy around the pan you'd think that would overcook it but still really moist

the lodge don't have any caramelization where the Matt fur is really tasty yeah really really tasty so there's a big taste difference between the matte fur and the lodge which is really surprising

if the mount fur had held its heat it was really hot when I put it into the water

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Its ability to hold temperature so stable is why cast iron is the ultimate cookware for searing.

best in class about Cast Iron Skillets Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

Cites heat retention, searing and crust, surface finish, versatility

Stainless steel is the ultimate all-purpose cookware. You can use it to sear meat and fish, saute vegetables, boil pasta, simmer sauces, and much more.

Stainless steel is also the best type of cookware for pan sauces. Since it's uncoated, cooking meat in a stainless steel pan creates fond, which is the brown stuck-on bits of concentrated meat flavor at the bottom of the pan.

13:34 supports Adam Byatt Buy It For Life Enthusiasts was given the product

I just felt they were like the perfect size to make a one pot dish and they the the heat retention was brilliant in them.

use-case fit about AGA cast iron pan Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites heat retention, size and capacity, versatility

Adam Byatt was given the product. Stated in the source: “they gave me these pans to cook on and I really loved cooking in them” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

we tried making a tat tatan in them and um there on in we only made tat tatan in these pans

we use them for all sorts for cooking pieces of meat cooking fish cooking tatans cooking all sorts of stuff but I'm a real fan of these Arga cast iron pans

12:34 supports Adam Byatt Buy It For Life Enthusiasts

actually the heat retention and the evenness of cooking in this pan if you keep it at a low to moderate temperature this is a beautiful pan to use um and it does provide non-stick for me as well so I use it a lot and I'm big fan of that pan

performance about Hestan frying pan Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites even heating, heat retention, non-stick surface

11:34 supports Adam Byatt Buy It For Life Enthusiasts

I like the heat coverage I get. I like the heat retention in the pan. I like the triple layer of the cooking. And I just think that they look right, they feel right, the weight is right, and the cooking retention in the pan is perfect for my style.

performance about Hestan CopperBond Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites appearance, even heating, heat retention, weight

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So, if money is not a factor, Demeyere Atlantis Proline and Hestan NanoBond are the best overall. Go with Demeyere for the heat retention and excellent induction performance.

best in class about Demeyere Atlantis Proline Tested it I Tested Every Stainless Steel Fry Pan, These Are the Best & Worst

Cites heat retention, induction compatible

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The Fissler Original-Profi is a disc bottom pan, but the disc is nearly 7 mm thick, which makes it the thickest pan I tested. And because of its thickness, it has the best heat retention of any pan in the group, and the temperature difference between the center and the outer edge was essentially zero.

durability about Fissler Original-Profi Tested it I Tested Every Stainless Steel Fry Pan, These Are the Best & Worst

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After the water boiled, I took each pan off the heat and measured the water temperature after 10 minutes. Demeyere Atlantis retained the most heat, again thanks to its super thick construction.

durability about Demeyere Atlantis Tested it Is Hestan Cookware Really the Best Money Can Buy? (Test Results)

To get a second read on heat retention, I heated each pan until the center reached 400 degrees Fahrenheit. Then, I quickly removed it from the heat and measured the temperature in the center of the pan after 5 and 10 minutes. While the All-Clad, Made In, and Hestan pans performed similarly, the Demeyere Atlantis pan…

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Out of 19 pans, Demeyere Atlantis had the highest water temperature after 5 minutes and tied for highest after 10 minutes.

best in class about Demeyere Atlantis Tested it The Truth About Demeyere Cookware: My Brutally Honest Review

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I’ll earn a commision if you click and buy but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

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For years, Demeyere Atlantis has been the benchmark for this test. At 159°F, its thick 5.5 mm walls consistently held heat better than any stainless steel pan I've tested.

best in class about Demeyere Atlantis Proline Tested it Best High-End Cookware? Fissler vs. All-Clad vs. Demeyere

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In my controlled experiments, Staub had the best heat retention score of all brands

performance about Staub dutch oven Tested it Best Dutch Oven? I Tested Le Creuset, Staub, Lodge & More

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I'll earn a commission if you click and buy, but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

the flat lid and self-basting dimples resulted in excellent moisture distribution

1:00 supports Liz speaking on BestReviews Cookware Reviewer

all four ovens scored a perfect 10 out of 10 for heat retention and evenness of cooking

performance about Le Creuset dutch oven Tested it Amazon Basics vs Lodge vs Staub vs Le Creuset Dutch Ovens

Cites even heating, heat retention, non-stick surface

the L cruset Lodge and stove have a non-stick enamel finish over the interior and exterior of the pots Amazon does not have enamel but instead is pre-seasoned lay cruset and Lodge each scored Perfect 10 out of 10 however we did notice some veggies sticking to the bottom of both the stove and Amazon dutch ovens while…

1:00 supports Liz speaking on BestReviews Cookware Reviewer

it performed better than expected and was comparable with higher-end Dutch ovens

performance about Amazon Basics pre-seasoned cast iron Dutch oven Tested it Amazon Basics vs Lodge vs Staub vs Le Creuset Dutch Ovens

Cites even heating, ease of cleaning, heat retention

we found the Amazon oven to be the easiest to clean earning it a 10 out of 10

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the stove Dutch oven is praised for its durable construction attractive design and ability to enhance the flavor of texture of food through even cooking

performance about Staub dutch oven Tested it Amazon Basics vs Lodge vs Staub vs Le Creuset Dutch Ovens

Cites even heating, flavour impact, heat retention, heating speed

the lodge was a little slower to heat while stove was almost instant

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the lodge 6q enameled cast iron Dutch oven is a versatile and durable piece of cookware known for its ability to retain and distribute heat evenly

performance about Lodge 6-Quart Enameled Cast Iron Dutch Oven Tested it Amazon Basics vs Lodge vs Staub vs Le Creuset Dutch Ovens

Cites even heating, non-stick surface, ease of cleaning, even heating, heat retention

while the lodge was a pretty quick cleanup there was some Browning we noticed from the oven that didn't come out when cleaning taking it down to a 7 out of 10

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Despite the lighter construction, it actually had the best heat retention of all 12 skillets.

best in class about Lodge cast iron skillet Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

Cites heat retention, price

On the lower end, Victoria and Lodge Chef Collection are my two top picks.

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I recently tested six of the highest-rated cast iron skillets on the market, and according to my tests, Smithey is the best overall. It had the best heat retention, the smoothest non-stick surface, the widest pour spouts, and one of the better-designed handles.

best in class about Smithey cast iron skillet Tested it Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More

Cites base and rim, handle, heat retention, non-stick surface

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These pans have thin steel walls but a massive 7 mm thick base that spreads heat more evenly than any pan I've ever tested. There was only a 4-degree difference from the center to the edge after 2 minutes of preheating.

performance about Fissler Original-Profi Tested it Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More

It also retains heat the best—even better than Demeyere.

1:30 supports Lisa of America's Test Kitchen Cookware Reviewer

the non-stick pans that you buy are gonna gradually become less and less non-stick. So the great steering that you can get in this pan and its ability to become more and more naturally non-stick makes this a favorite here at The Test Kitchen. All of our Test Cooks love this pan and we love to use it. In fact, we kind…

best in class about Carbon Steel Pans Uses it professionally Are Carbon Steel Pans Really The Best? | Gear Heads

Cites coating durability, heat retention, maintenance, non-stick surface, versatility

As we saw with the burgers, the carbon steel pan has certain traits that really make it a great all-around pan. It definitely has that nice heat retention and heat transfer of a cast iron pan. It has that nice release of a non-stick pan. This is a great all-around pan, does almost anything you want it to do, it's…

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If price is not a factor, Smithey is the best overall skillet.

best in class about Smithey cast iron skillet Tested it Best Cast Iron Skillet? I Tested Lodge, Smithey, Field, Stargazer, & Calphalon

Cites ergonomics, heat retention, non-stick surface

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After five minutes, the water in the Henckels pan was 113°F, and the water in the HexClad pan was 120°F. After ten minutes, the water in the Henckels pan was 96°F, and the water in the HexClad pan was 102°F.

performance about HexClad Tested it I Tested HexClad vs. Henckels Paradigm, the Winner Shocked Me

Cites heat control, heating speed, heat retention, induction compatible

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I’ll earn a commission if you click and buy, but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Then I turned both burners on at the same time to 248°F, the highest temperature possible when using them together. Water in the HexClad pan started to bubble first, around the two-minute and 10-second mark. Around the 5-minute and 30-second mark, the water in the HexClad pan came to a full boil while the water in the…

With the exception of induction cooktops, HexClad pans heat slower but are easier to control since they maintain a steadier temperature.

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The most notable advantage of Demeyere is its performance. I’ve tested dozens of brands and Demeyere retains heat better than almost every other option.

best in class about Demeyere Tested it The Truth About Demeyere Cookware: My Brutally Honest Review

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de Buyer Mineral B Pro had the best heat retention of the group and a comfortable stainless steel handle.

performance about De Buyer carbon steel pan Tested it Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More

Cites handle, heat retention

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Staub had the best heat retention and did an excellent job redistributing moisture thanks to its flat lid and large self-basting dimples.

performance about Staub dutch oven Tested it Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More

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Retains a lot of the properties that we love in cast iron, this ability to retain heat and really put a nice sear on food, but it's much easier to handle.

performance about Carbon Steel Pans Owns it Are Carbon Steel Pans Really The Best? | Gear Heads

Cites ergonomics, heat control, safety, ease of cleaning, even heating, heat retention, non-stick surface

Other secret of this pan is its ability to become naturally non-stick. So the smooth grain of this takes to seasoning a little faster than cast iron and it becomes very rapidly non-stick when you season it. And you can cook in it with just a little bit of fat, and food will just come right out. So if you're really…

Stainless steel or, in particular, a fully clad pan where there are layers of stainless steel, aluminum, and stainless steel is really known for its ability to make even, uniform heat. The aluminum transmits heat very quickly, stainless steel much more slowly. The stainless retains it so it spreads, and you get this…

In the carbon steel, I think we got the sort of Goldilocks moment. You get this really beautiful golden brown crust that is deeply brown, and nice, and crusty. Inside is nice and pink. And you really get this nice contrast between the brown crust and the cooked interior that is nice and juicy. So I thought it was a…

When we were done, there was almost nothing in the pan. It was just, I wipe it out, rinse it out, and we're good to go.

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At 105°F, Smithey had the best heat retention, followed by Lodge Classic, Stargazer, a tie between Lodge Chef Collection and Calphalon, and finally, Field, which had the lowest temperature.

performance about Smithey cast iron skillet Tested it Best Cast Iron Skillet? I Tested Lodge, Smithey, Field, Stargazer, & Calphalon

Cites heating speed, heat retention, non-stick surface

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Mineral B Pro is heavy, but it retains heat the best.

performance about De Buyer carbon steel pan Tested it Best Carbon Steel Pan? I Tested de Buyer, Lodge, Matfer & More

Cites heat retention, weight (against)

10:33 supports J. Kenji López-Alt

you can saute onions the whole pan full of onions without them in spots really really nice even heating

performance about Falk copper pans Owns it Every Pot in My Kitchen | Kenji's Cooking Show

Cites even heating, heat retention, non-stick surface

they're thick and heavy so that you can heat them up and they store a lot of energy so the great per se steering a steak or searing chicken breast

it's great though it's like virtually nonstick it's wonderful these are great pans

9:15 supports speaking on Cook Culture

that's our All-Clad that's our denier you can see this stuff just comes right off as well nothing

performance about Demeyere Proline Tested it Hestan Nanobond Titanium vs All Clad D5 & Demeyere Proline

Cites even heating, heat conduction, heat retention, non-stick surface

but once it's there it sits yeah beautifully because it behaves a lot more cast iron yeah what we were just talking about like in terms of like the weight it's it almost has like the same thermal conductivity like if you're doing a lot of heavy searing as a as a cast iron

and again you can see the most even cooking for sure is off this guy here just the way they're more evenly colored they've cooked down nicely

here's our demire Proline seven layer I would say it's a little bit easier to see here but those are probably the most evenly cooked they're translucent all the way through similar brownness across all surfaces versus just on edges

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it's an extremely heavy skillet that retains a lot of heat i typically preheat this for you know 10 sometimes even 15 minutes get it really good and hot and it absorbs so much energy that for searing meat it's fantastic

performance about Smithey cast iron skillet Owns it Smithey No12 and Farmhouse 1 Year Update | New Unboxing Video | Seconds | Pros and Cons

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The oil poured into the bowl without spilling, but it still dripped down the sides a bit.

performance about Lodge cast iron skillet Tested it Is Lodge the Best Cast Iron Skillet? My Honest Review After 5+ Years

Cites base and rim, heat retention, non-stick surface

To test these claims, I preheated the Lodge skillet for a few minutes, greased the surface with oil and butter, and dropped in an egg. As you can see, it moves freely and does not stick to the surface. I've cooked dozens of eggs in this skillet, and have never had any issues with sticking.

I’ve used Lodge cast iron skillets for several years and they cook exactly how you expect cast iron to cook. They heat up slowly, but once preheated, they stay hot and maintain a consistent temperature.

5:32 supports Christopher Scott Buy It For Life Enthusiasts

so uh but I do like to use that for heavier jobs like steaks and pan sauces and stuff like that just because it does hold the heat extremely well

performance about Demeyere Atlantis Owns it If I Started Over, I'd Only Buy These Pots & Pans

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and it holds the heat like crazy. Really, really good. Like it actually weirds us out where we think that the oven's on. Like literally an hour, 2 hours later, guys, and I'm thinking that the oven is still on.

performance about Made In carbon steel griddle Owns it Unboxing and Griddle Cooking: Reviewing Lodge Cast Iron VS. MadeIn Carbon Steel!

Now, for heating, this one did heat up faster. I was putting my hand over them um while we were getting them situated and this one did heat up faster.

But wow, this one cooks way faster. Like I'm actually blown away. You can see is at four. I feel like this one is at six. And look how much slower it is cooking.

These ones were done way faster. Like they're I put them to the side. This one I had to have cook at six. This one I had cook at four.

It was like 244 last time I checked. That's what it says. We're at 260.

it gives you an idea of this one holds temperature longer, and I think it even claims that on their website that it holds for a very long time.

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I’ve been cooking with Made In and All-Clad for several years and it's difficult to tell them apart. Both heat up fast and evenly and stay hot when you add cold ingredients.

comparison about Made In Owns it All-Clad Too Pricey? These Affordable Alternatives Are Just As Good

Demeyere Atlantis vs. Industry Cookware (Key Differences & How to Choose)

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I’ll earn a commision if you click and buy, but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

1:30 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners

it's a tri-ply pan it has a stainless steel cook surface and underneath is an induction compatible stainless steel exterior in between is a thick layer of aluminum aluminum is almost as good as copper when it comes to heat conductivity

performance about All-Clad stainless pan Owns it All-Clad D3: As good as they say?

Cites even heating, heat retention, non-stick surface, size and capacity, heat conduction

what this illustrates is that the d3 has good heat conductivity that aluminum core spreads the heat really well here you can see that the okra is sizzling and frying edge to edge

the 12 inch model easily holds four boneless pork chops you could probably get a fifth in there if you wanted to and you see that the pan produces nice even browning

these stainless steel d3 actually produce nice non-stick bacon the way you get non-stick bacon in stainless steel is simply to start the bacon off in a cold pan give it an early flip and then cook it as normal and it's non-stick

i note that these two steaks are over a pound each and they fit in this 12 inch d3 nicely and the pan maintained a sear i give those a good two minutes or so on the first side look at that crust that's a very nice crust

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But there are two things I want you to look for. Number one, full cladding. Just look for that word. Makes a big difference. Thicker, better heat retention.

recommendation about Fully Clad Cookware Uses it professionally How to Cook With Stainless Steel

Cites build quality, heat retention

0:30 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

But the second thing about it is it is a to clean. When you get a cast iron pan out super heavy, you get it wet, it gets rusty, you got to reseason it every single time. You don't have to do that with stainless steel.

performance about Stainless Steel Cookware Uses it professionally How to Cook With Stainless Steel

Cites ease of cleaning, even heating, flavour impact, heat control, heating speed, heat retention, maintenance, non-stick surface, searing and crust, speed and efficiency

And the best thing is it distributes heat quickly, efficiently, and evenly over the pan.

But often times they heat really inevenly, and they take a long time to preheat. This to me is perfectly balanced in that way.

Another reason, it creates flavor like fawns. It gets great sears on any piece of meat.

But guess what? Most of it won't end up on the food. You drain it on a paper towel. Really, it's not too much more.

Once it has seared properly enough, it will naturally release from the pan. You can already see the edge of this egg already lifting up off the pan.

just to prove the egg came off clean. Look at the underside of the egg. See that? No sticking, no ripping.

Cleaning this isn't going to be that hard. You take an abrasive pad to get this part off first. Clean it immediately. You're ready to go again.

And the beauty of this is if your pan is hot enough, really, your fish should move around the pan. You won't even really need to scrape it off.

You can see the skin is nice and crisp and dried out. You got a little bit of mayard on the flesh. It's not even sticking to it, even flesh side down, but I can feel the fish.

I've been sitting around medium, slightly above medium for this whole temperature. Right. If the pan looks like it's starting to get too hot, just drop the temperature a little bit. You can fluctuate it however you need. That is the key to using stainless.

And what will be left behind is little brown bits from the flour, stuck bits from the meat that are on the pan. That is your fond. There's tons of flavor in that. You don't want to throw it away.

You can scrape on the bottom to release any stuck bits. Scrape on the sides. Scrape that into there. Now, you can see all the stuck bits. That's all that like reduced intense chickeny flavor now giving flavor to this sauce.

So, my pan's not like ripping hot. It's warm, so it'll release a little easier, right? We're almost preparing this to delaze it, right? You're basically delazing in here.

And you'll notice that even just by doing that, if I rinse this bad boy out, I haven't even used soap yet. This is 90% of the way clean.

We have a pan that basically looks almost brand new. It's literally that simple. This applies to pretty much every single scenario I could possibly think of. The key is soap and water or proper stainless steel cleaner. That is it.

Leave it in there. Don't scrape it off because it's going to stick anyway, right? Just let it cool down naturally, and you could easily bring it back on once it stops smoking and turn it to medium heat. Eventually, it'll release.

So, you're going to fill this up with water about halfway up. Set it on your stove. Add one drop of dish soap. That was more than a drop. Set over medium high heat and bring it to a boil. Once it's boiling, let it boil for about 1, two, maybe 3 minutes until the residue comes off easily.

2:00 supports Jed

you start to get so much density and thickness and weight in your stainless steel cookware that is to mimic the way in which a good cast iron pan is going to work

performance about Stainless Steel Cookware Uses it professionally Stainless Steel Frying Pan vs Cast Iron Skillets? What's best for you!

Cites even heating, heat control, heat retention, learning curve, non-stick surface, searing and crust, weight

but what happens with stainless is that as they get better and better they start to behave a little bit more like cast iron they hold their heat incredibly well and they distribute their heat incredibly well

i can season of course in my cast iron pan where if i cook at the right temperature in my stainless steel and i use a lead enforced effect where i'm finding just the right sweet spot i can cook with a little bit of oil and things basically become nonstick

so using the cast iron pan being well seasoned it's more forgiving you can have it really well seasoned if it's a little cooler a little hotter a little variable in heat then it seems to allow you to have things that don't stick

the beauty with high-end stainless steel is the variability is wider so you have a bigger window of it being more of a perfect temperature within a high-end stainless steel aluminum core pan than you do in a cheat pan

it definitely can brown a little bit better over time things cook a little bit more thoroughly in cast iron somewhat when it comes to high-end cookware not not a massive difference

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Heat retention comes in handy when you’re entertaining. You can turn the burner off, and the food will stay warm while you prepare the rest of the meal.

use-case fit about Cast Iron Skillets Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

Cites acid resistance, heat control, heating speed, heat retention, non-stick surface, versatility, weight

Because it’s so thick and heavy and holds heat well, it’s the better option for searing steaks, pork chops, chicken, and other meats.

It’s also better for cooking eggs, pancakes and other delicate ingredients. When cast iron is well seasoned it performs similarly to a non-stick pan.

Lastly, cast iron is ideal for roasting, baking, and frying because it heats up gradually and maintains a consistent temperature over long periods. Because it heats slowly, you’re less likely to burn food.

Stainless steel is more of a go-to everyday type of cookware. It heats fast and evenly and you can use it to cook any type of food, including tomato sauces, soup, and other acidic and liquid heavy meals.

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Stainless steel pans, especially ones with fully-clad construction, distribute heat more evenly than cast iron pans.

performance about Cast Iron Skillets Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

Cites acid resistance, even heating, heat conduction, heat control, heating speed, heat retention, non-stick surface, versatility

But, since stainless steel pans are made with a highly conductive aluminum or copper core, they heat up fast and evenly.

The water in the stainless steel pan started boiling after 2 minutes and 55 seconds, and the water in the cast iron pan started boiling after 3 minutes and 34 seconds.

Cast iron may not heat up as fast or evenly as stainless steel, but due to its thick construction, it has far superior heat retention.

Don’t get me wrong, stainless steel pans, especially good quality fully clad pans, retain heat well, but not at the same level as cast iron.

After ten minutes, the water in the cast iron pan was 104 degrees Fahrenheit and the water in the stainless steel pans was only 96 degrees Fahrenheit.

Because it’s nonreactive and heats evenly, you can cook anything and perform any cooking technique.

Cast iron is also versatile - you can use it searing, roasting, sauteing, frying, baking, and cooking eggs.

But if you do it the right way, it also creates a slick surface that makes it easy to cook eggs and other delicate foods without sticking.

Because it responds to temperature changes quicker, you have more control over the results.

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we've got our infrared thermometer and we're just going to check the temperature of these pans we're looking for 450 to 500 we're at just under 450 here and that's a fairly even temperature around the pan

performance about Cast Iron Skillets Tested it Steak Experiments - Cast Iron Skillet vs Stainless Steel Pan

Cites even heating, flavour impact, heat retention, searing and crust

so now it's time to turn these and just look at that crust absolutely gorgeous this is off the cast iron

now let's check the stainless steel also an absolutely beautiful crust i wasn't expecting it to be that good

you can hear that that's there's a lot of crust that formed on that stainless steel and same with the cast iron i don't know that there's really any difference in the crust here and it's the same on both sides like really really solid crust

it looks like on the cast iron pan we got a pretty good medium rare all the way through

in terms of overall evenness and doneness i'm gonna give that to the cast iron pan and frankly that's actually what i would have expected too with a cast iron pan you have the thermal capacity of that pan really absorbs a ton of energy into it as it's heating up on the grill and it just allows for a more even cooking…

so the taste test on the stainless steel steak absolutely incredible as well a slightly different level of doneness but still we've got that rich buttery beefy texture got the garlic the rosemary the saltiness this is just perfect

the crusts were almost identical it rendered the fat cap just as well

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now a lot of people will tell you especially with the older cast iron skillets a smoother surface finish will get you a better non-stick coating and will help you sear your meats and get a nice even plain when you put your proteins down

performance about Carbon Steel Pans Owns it Cast Iron Vs Carbon Steel Vs Stainless Steel | Which Skillet Should You Buy?

Cites acid resistance, ease of cleaning, even heating, heat control, heating speed, heat retention, learning curve, maintenance, non-stick surface, rust resistance, searing and crust, seasoning durability, surface finish

i'm here to tell you that a cast iron skillet is going to be a really good skillet regardless of the surface finish

however i do agree that a smoother does mean a better cast iron skillet

now later on we're going to talk about carbon steel and carbon steel has a really smooth surface right out of the factory and it sears meat exceptionally well with an amazing non-stick coating

so let's talk about cast iron skillets that are made out of cast iron have some of the best properties and are famously known for getting a really good sear because cast iron is so densely packed it tends to retain heat really really well

cast iron doesn't necessarily get really piping hot for example stainless steel gets extremely hot and can shoot up to a really high temperature really fast

but where cast iron really shines is retaining that heat and once it gets up to that operating temperature that you're looking for it tends to retain an even temperature all around

but once you do figure it out once you get to know it a little bit better it's amazing you just have to kind of plan ahead

really once you do that you got a really good non-stick coating it's properly seasoned and you're really ready to go

now once you do develop a deep seasoning the risk of rust kind of diminishes over the years

but once a cast iron skillet is seasoned cleaning it is not the issue food just slides right off

it's a very small thing you have to do at the end of a cook that really goes a long way it's not an inconvenience at all

i feel like cast iron skillets don't tend to react as much as carbon steel skillets do

but once carbon steel and cast iron get their seasoning down i don't see them reacting anymore i've never had them react to where it completely stripped off the coating or anything like that

they're much lighter than a cast iron skillet but they're heavy and they develop an amazing nonstick coating

carbon steel skillets get hot really quickly they can really get up to high temperatures so that means they're going to sear food amazingly

they don't retain heat as well as cast iron skillets but that also means that they don't share any of those negatives

carbon steel skillets will react to temperature changes accordingly they will heat up and cool down much faster than cast iron skillets

food literally slides off of carbon steel skillets i've never had a mess with any of my carbon steel skillets when it comes time to clean them oftentimes i can just literally wipe the inside and i'm done

i usually put it back on the stove sanitize it put a drop of oil lubricate it store it away i never even have to use soap or water

eggs will literally slide right out of carbon steel skillet it's like foods ice skating on this thing

stainless steel skillets are the lightest out of the three skillets get really hot tremendously fast and they tend to cool down really quickly as well

biggest pro stainless steel skeleton is they do not rust so you don't have to worry about having to dry them or doing any special treatments after to completely dry them off and keep them from oxidating

now you'll see a lot of videos out there where people will tell you no they won't and that's true if you follow the fundamentals and you make sure that they heat up properly before throwing your food in there and you make sure you have enough fat cooking oil or grease or whatever it is that you're using yes food won't…

they're really light they heat up quickly they sear amazingly they're very easy to clean and they create fun for amazing sauces

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de Buyer Mineral B Pro is heavier and heats slower than Strata, but it didn't warp, made minimal noise, and retained heat longer than any other carbon steel pan I tested.

performance about De Buyer carbon steel pan Tested it Don’t Buy Induction Cookware Until You Watch This (13 Brands Tested)

Cites heat retention, noise, surface finish

It feels like a cast iron pan but with a smoother surface and longer, cooler handle.

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Heritage Steel is made in Clarksville, Tennessee by a family-owned company that's been doing this for over 40 years. Every piece is hand assembled and inspected.

performance about Heritage Steel Tested it Heritage Steel Cookware Review: Eater vs Titanium

Cites browning visibility, build quality, even heating, flavour impact, heat retention, non-stick surface, safety, searing and crust

Sprint Kitchen earns commission on this. Stated in the source: “If you use the link, I earn a small commission, but it doesn't cost you a thing.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Because five ply has more cores than three ply, it spreads the heat evenly across the pan and retains it much better.

After another 30 seconds, I added some more water. And this time, it formed a ball that just kind of glided across the surface. That's when the pan becomes non-stick.

Then when you scrape underneath it, you're going to see that there's no sticking whatsoever. After flipping it, the underside had a beautiful golden crust and the top was perfectly cooked with a gooey center.

I used the same pan and I poured in the scrambled eggs. And again, zero stick. They came out fluffy and slightly undercooked, just the way that I like them.

One of the advantages of the thick aluminum core is that heat retention. When you add the room temperature steak to the pan, if it's a non-stick pan, the temperature is going to drop. But with this type of stainless steel pan, it doesn't dramatically drop.

Five ply construction means heat travels up the sides of the pan, too, so you get even browning all around, not just where it touches the bottom.

I didn't move it yet. What I wanted to do is just let that crust develop for about 30 seconds. Now, check this out. It released perfectly. Look at that color.

As far as the taste goes, this is one of the best tasting steaks I've had in a long time. The difference in flavor between a non-stick pan and this stainless steel pan is night and day for steak.

And I don't know how to fully describe this, but the food on the stainless steel pan just tastes cleaner. Like you don't get remnants of this stuff. It sounds a little bit silly, but there's a subtle difference. And you also get that browning and that gold crust with the food that makes it taste even better than if…

Plus, there's no PTFE. There's no PFOA, no ceramic coatings that can chip off into your food. Just stainless steel and aluminum. These are materials that have been used safely in kitchens for decades. If you've been concerned about the health effects of non-stick coatings, Heritage Steel eliminates those worries…

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another Pro is they are very easy to clean they are dishwasher safe

performance about Le Creuset cookware set Owns it Le Creuset One Year Review! | How to clean, learning curves, is it worth it?

Cites dishwasher safe, ease of cleaning, even heating, heat retention, non-stick surface

okay some Pros everything cooks very evenly the pan is evenly hot with kind of more regular cheap pans there might be like the center is really hot and then the sides aren't very hot

when it is ready to be flipped it will release which sounds so weird but it is true

making scrambled eggs is perfectly fine

another thing to note is you can cook with lower temperatures and I found that the food actually comes out better if I cook on a lower temperature than usual on the stove

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With both collections, Demeyere welds their handles to the pan instead of attaching them with rivets, so the cooking surface is completely smooth. Rivets tend to collect grime and become discolored, so the rivetless design makes cleaning much easier.

Two judgements rest on this sentence:

performance about Demeyere Atlantis Tested it cites ease of cleaning, even heating, handle, heat control, heat retention, induction compatible, speed and efficiency
performance about Demeyere Industry Tested it cites ease of cleaning, handle, heating speed, heat retention

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so if you click and buy I'll earn a commission but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Secondly, it makes the cookware 30 percent more efficient on induction cooktops. Induction cooktops only work with cookware that's made of magnetic materials. Steel is magnetic and since Atlantis pans have three layers of steel on the bottom, they work faster and more efficiently on induction.

Both collections retain heat well but due to its additional layers, thickness, and sheer weight, the Atlantis collection absorbs and retains heat better than Industry.

I repeated this test with several other pans and as you can see in the results Demeyere Atlantis retained heat better than every other pan after five minutes, and they tied with Made In after 10 minutes.

Atlantis cookware is more forgiving which makes it easier to cook with Because it's thicker and retains heat better, the temperature doesn't fluctuate as much while you're cooking and adding and removing ingredients. You won't burn your food if you accidentally turn the heat too high. It heats slowly and steadily.

Its thick 7-ply construction allows it to heat evenly and retain heat better than almost any other cookware.

The heat retention of the Demeyere industry pan wasn't as impressive but still above average.

Since industry pans are thinner, they heat faster but the temperature fluctuates quicker when you turn the knob or add ingredients. So you have to monitor your cooking more closely to make sure you don't overcook or burn something.

Although industry is one step down from Atlantis in terms of construction thickness and overall quality, it's still high-performing, premium cookware.

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While this is a significant investment, both brands perform exceptionally well and can last for decades.

Two judgements rest on this sentence:

performance about Staub dutch oven Tested it cites heat control, heat retention, lid, moisture retention
performance about Le Creuset dutch oven Tested it cites heat control, heat retention, lid, moisture retention

I Tested the World's Most Expensive Cookware (Which Brands Are Worth It?)

Their heavy lids lock in moisture, and the thick walls retain heat and maintain steady temperatures.

However, my testing shows that Staub retains moisture better, and its self-basting lid distributes liquid more evenly over the pot.

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This is good for for soups. It's good for cooking whole pieces of nice chicken thighs and things like that. So, it's got nice flat area, nice wide base, good heavy weight to it, and it will retain that heat as well brilliantly.

use-case fit about Hestan CopperBond Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites heat retention, shape and form, weight

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Artisan makers often cast their to have thinner sides, but a thicker bottom which cuts down on the total weight of the pan, but keeps that heat retention capability.

performance about Cast Iron Skillets Tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites heat retention, non-stick surface, surface finish, weight

Most artisan makers will also take the time to hand polish their pan surface, which makes it naturally non-stick much faster than a mass produced pan.

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In terms of cooking, there's very little these pans can't do.

performance about Cast Iron Skillets Tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites even heating, heat conduction, heat retention, searing and crust, versatility

Its superpower is that it can retain and conduct plenty of heat for deep browning of food.

like regular cast iron, these pans have excellent heat retention, so they'll sear, fry and braise well maintaining the heat you want without undesirable temperature dips as food is added or flipped

Though all of these are gonna sear a great steak.

A thick heavy pan has the mass and density to hold more heat than a thinner pan does, and once preheated will cook more evenly than a thinner and lighter pan

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more importantly cast iron it conducts the heat so you can have the gas on absolute minimal or the oven down to its absolute lowest setting and the thing will just cook naturally

performance about Cast Iron Skillets Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites heat conduction, heat retention

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stobe's lid knobs are made out of steel with nickel or brass exterior they are oven safe up to 500 degrees Fahrenheit and get extremely hot whether you're cooking on the stove or in the oven

performance about Staub dutch oven Tested it Does Staub Outperform Le Creuset? My Tests Reveal the Truth

Cites heat resistance, heat retention, lid, moisture retention

Prudent Reviews earns commission on this. Stated in the source: “those are affiliate links so I'll earn a commission if you click and buy but at no extra cost to you” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

stove Lids have small bumps that capture evaporated liquid and drip it evenly across the center of the pot luxurusa lids are smooth

not only did the stove lid distribute the water droplets more evenly but the lid also captured significantly more water

these results confirm that the design of stove Lids traps and distributes moisture better than Le Creuset so yes the bumps on the lid really do make a difference

stove retained 56 ounces and Le Creuset retained only 52 ounces although both dutch ovens retained most of the moisture stove is superior to Le Creuset in this category

but there's a lot to like about stove dutch ovens too they're thicker and heavier which allows them to retain heat and moisture better

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But once it's hot, it holds its temperature better than almost every other pan.

durability about Demeyere Atlantis Proline Tested it I Tested Every Stainless Steel Fry Pan, These Are the Best & Worst

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This pan heats incredibly evenly and the heat retention results were excellent.

performance about All-Clad stainless pan Tested it I Tested Every Stainless Steel Fry Pan, These Are the Best & Worst

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Most cast iron skillets today come pre-seasoned so you can start cooking right away

performance about Cast Iron Skillets You've Been Lied To About Cast Iron Cookware

Cites acid resistance, ease of cleaning, even heating, heat retention, maintenance, non-stick surface, rust resistance, seasoning durability

When you do need to season it, all you have to do is clean it, dry it, rub it with a thin layer of oil, and bake it in the oven. Although the baking portion takes an hour or so, the actual work you need to do takes less than 5 minutes. It’s not a big deal and it’s not difficult

But the reality is that seasoning isn't just oil; it's polymerized oil that's been bonded to the cast iron. It's hard and tough and as long as the dish soap doesn't contain lye or sodium hydroxide, a few drops won't hurt

I always recommend using a chainmail to clean cast iron, but if you cooked an especially messy meal and chainmail is not doing the trick, mild dish soap is okay

As you can see, the soap didn’t impact the seasoning at all

Cast iron develops non-stick properties over time with proper seasoning, but it's not totally non-stick like a Teflon-coated pan

But flavoring food with a small amount of acidic ingredients, such as a splash of wine, vinegar, or lemon juice, won't cause any issues

If you're not cooking highly acidic foods for a long time, like over 30 minutes, the seasoning should be fine

To prove this point, I squeezed a whole lemon into this cast iron pan and let it simmer for about 4 minutes. After removing the lemon juice and wiping the skillet, you can see that the seasoning wasn't affected at all

One of the reasons I love cast iron is that it retains heat exceptionally well

Once it's fully preheated, it retains heat well, so your food will cook evenly

That may be true, but in my experience, this step is completely unnecessary. If the skillet is well-seasoned and you dry it thoroughly, it shouldn’t rust, and you don't need to oil it after each use

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So should you buy a Staub Dutch oven? Is it worth the high price? In my opinion, yes. As my testing proved, its thick walls and tight fitting lid retains heat better than the competition, and its self-basting lid distributes moisture back over the pot much more evenly than a domed lid with no bumps.

recommendation about Staub dutch oven Tested it Staub Dutch Oven Review: Is It Better Than Le Creuset? (Test Results)

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One of my favorite features is their flat lid. Since the lid isn’t sloped like most Dutch ovens, you can place ice on top without it sliding off. When the hot steam from inside the pot makes contact with the cold surface of the lid, it quickly condenses back into liquid, dripping back into the pot. This design ensures…

performance about Staub dutch oven Tested it Staub Dutch Oven Review: Is It Better Than Le Creuset? (Test Results)

Cites build quality, heat retention, lid, moisture retention

Staub Dutch ovens are thicker and heavier than most. The 5.5-quart Dutch oven has 4 mm walls and weighs 12.8 pounds. For comparison, the Le Creuset 5.5-quart Dutch oven has 3.6 mm walls and weighs 11.5 pounds. The added thickness and weight allow these pots to retain heat exceptionally well.

I brought 32 ounces of water to a boil then removed the pot from the heat and let it cool on the counter. After ten minutes, the water was 136°F. And after 20 minutes, the water was 111°F. I repeated this test with Tramontina, Lodge, Le Creuset, and Great Jones Dutch ovens and, as you can see, Staub retains heat…

When I lifted the lids, the paper towel under the Staub lid was dotted with water droplets, evenly spread out. The paper towel under the Le Creuset lid had fewer droplets, and they weren't as evenly distributed. This simple test proved that the small dimples on the Staub lid do, in fact, work.

When I finally lifted the lid and measured the remaining water, Staub retained almost the full 32 ounces. I ran the same test with Lodge, Tramontina, Le Creuset, and Great Jones and Staub outperformed them all.

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In my controlled experiments, Made In had the second-best heat retention, the second-best moisture retention, and the lowest knob temperature, and it didn't chip from my durability test.

performance about Made In dutch oven Tested it Best Dutch Oven? I Tested Le Creuset, Staub, Lodge & More

On top of that, it performs excellently in real-world testing.

in the $200 to $300 price range, Made In has a more functional knob and performed better in my tests

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And because they retain heat so incredibly well, they're even better than traditional stainless steel skillets when it comes to browning and searing food or shallow frying.

performance about Cast Iron Skillets Tested it Equipment Review: The Best Traditional & Enameled Cast-Iron Skillets / Pans & Our Testing Winners

Cites even heating, heat retention, non-stick surface

They also gradually get a slick surface patina that releases food easily.

In fact, a well seasoned cast iron skillet can rival and certainly outlast any non-stick pan.

Now, as for the enameled pans, we saw that in recipes that required plenty of fat, like steaks or fried chicken cutlets, enameled pans all released foods well and delivered good browning.

When we made cornbread and flipped over the pans, all the traditional skillets instantly turned out perfectly brown, crisprusted cornbread, but four of the six enamelled models stuck to the cornbread and tore out a chunk of the bottom crust.

Both are going to give you great heat retention and browning.

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The Lodge Chef Collection is lighter, easier to maneuver, and had the best heat retention in my test.

recommendation about Lodge cast iron skillet Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

Cites heat retention, weight

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In my tests, it heated slower than some of the thinner skillets, but it retained heat really well.

performance about Smithey cast iron skillet Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

The smooth surface also performed perfect in the egg test. The egg released immediately and slid around the pan without sticking.

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it is you know the capacity in terms of the searing is much much higher with a prolong okay and i would even say it's disproportional um when you consider the 30 percent temperature sorry when you consider the 30 percent weight difference okay it seems that this perline can handle much much more in you know relative…

use-case fit about Demeyere Proline Tested it Demeyere Industry 5 vs Atlantis Proline 7 Fry Pans (Skillets)

Cites heat retention, size and capacity

in the last video i i said that um even with a 28 centimeter model pro line i was able to beautifully seal ten chicken drumsticks and that's a pretty heavy load you know 10 chicken drumsticks that's what is a kilogram or maybe even more medium sized chicken drumsticks

so in that sense the pro line for me is also an easier pen it's a more friendly pen to use because it gives you a larger margin for error and that was you know in my cooking test and that was very easy to see

this is 2.4 kilograms so the 28 centimeter model of the problem 7 is still heavier than the 32 centimeter version of the industry 5. okay and this is able to give you that really beautiful sear it's able to take a much higher load compared to this 32 centimeter industry 5.

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The aluminum base is thick, which helps prevent warping and distributes heat evenly.

performance about Caraway Tested it Caraway Cookware Exposed: My Brutally Honest Review After 2+ Years

Cites even heating, heating speed, heat retention, non-stick surface, oven safe, warp resistance

Prudent Reviews was given the product. Stated in the source: “Caraway sent me this pan over two years ago and I've been using it almost every week since then.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

At 2 minutes and 26 seconds, Caraway was one of the fastest pans to boil the water and there were no signs of hot or cold spots; the bubbles were completely even across the cooking surface.

Caraway performs well in real world tests. It cooks even and maintains its temperature when you put cold ingredients in the pan. And, in the beginning, food slides around and releases with ease, making cleanup simple and easy.

Caraway is oven-safe up to 550 degrees fahrenheit. You don't have to worry about the coating degrading or harmful fumes releasing if you accidentally overheat it.

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the stabb 5.5qt round cocat is renowned for its durability heat retention and elegant design favored by both home cooks and professional chefs for consistent cooking results in various dishes from slow cooked meals to high heat searing

performance about Staub dutch oven Top 3 Dutch Ovens 2024: Staub vs. Le Creuset vs. Lodge Review

stabs cocat excels with Superior heat retention ensuring even cooking and consistent temperatures this feature is perfect for stews and brazes

its matte enamel coating is resistant to chipping developing a natural non-stick patina over time

the tight fitting self-basting lid of the stab cocat is designed with interior spikes allowing moisture to rain continuously onto food enhancing flavors while keeping dishes juicy and tender all with in a stylish glossy exterior

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It also tied with Mineral B Pro for the best heat retention, and the 5 lb weight barely left a mark in my durability test.

performance about Smithey Farmhouse carbon steel skillet Tested it Best Carbon Steel Pan? I Tested de Buyer, Lodge, Matfer & More

Cites durability, even heating, heat retention

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they're fantastic they're heavy they're great for brazes it's a great like just finishing pot and you can serve your food in here and it looks great

use-case fit about Le Creuset dutch oven Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites appearance, heat retention

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this is like a workhorse this is you'd find this in a restaurant

performance about Cook's Standard nonstick skillet Owns it Every Pot in My Kitchen | Kenji's Cooking Show

Cites durability, even heating, heat retention

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this guy functions just as well as this guy when it comes to heat retention and evenness of cooking

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retention good you know volumetric heat capacity which means that over low heat it'll heat very evenly

performance about Cookware Every Pot in My Kitchen | Kenji's Cooking Show

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cast iron awesome example of how you get this wonderful buffer of kind of hot to cold in there you can cook things at a kind of different results because of this really nice buffer of low heat low-ish heat will give you that non-stick and high-ish heat will give you that non-stick and you can kind of regulate the heat…

performance about Cast Iron Skillets Hestan Nanobond Titanium vs All Clad D5 & Demeyere Proline

Cites heat control, heat retention

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for the anti-ribitous around here people who don't like rivets on frying pans probably like this one the handle and the helper handle are welded so no rivets on the inside

use-case fit about Demeyere Proline Tested it Worth $300 for a Demeyere Proline Atlantis?

Cites handle, heat retention, size and capacity, versatility

Uncle Scott earns commission on this. Stated in the source: “Current Demeyere Proline Prices:* https://amzn.to/3Tbt0ng (Uncle Scott's Affiliate Link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

I want to show that the pan can hold eight yes eight boneless pork chops at once without any crowding eight pork chops in one pan one reason it's taking me so long to do this review is I don't often need to use a pan that's this big but when we have people coming over for Sunday dinner family coming over you need to…

holds two ribeye steaks that's how big it is and there's still plenty of room in the pan

but I think the stainless steel here if you need one pan that does everything it did a more than adequate really good job on those steaks

so if you like a thicker heavier stainless steel Skillet one with a lot of thermal mass that produces delicious food and you don't mind getting out your wallet this de Meyer Proline Atlantis is a fantastic choice

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and then the difference is besides the black ones that I grew up using that you had to season I did not have to season this pot because it it is like that animal coating that nice coating that the pots do come with and on the outside

performance about Le Creuset dutch oven Owns it Is Le Creuset Cast Iron Casserole Still Worth the Price After 1 Year? My Honest Review

Cites flavour impact, heat retention, maintenance, moisture retention, non-stick surface, oven safe

it handles well in the oven the maximum temperature on my oven is 260 and that's the maximum that it can also handle

when I cook in these pots I can keep it on on the stove without like without any heat and my food is still really warm I really love that

and the fact that no steam whatsoever escapes this pot like the steam stays in there my chicken my beef is always so tender the beans that I boil in here are always so tender and the flavors are just logged in like nothing escapes this pot

even sometimes if I want to fry some eggs I definitely do fry them the non-stickiness works when the pot is really hot

5:01 supports J. Kenji López-Alt co-designed this product

finally, let's take a look at the titanium pro. So, somewhere in the middle, I'd say. So, you can still see a little bit lighter on the center. Um, but between the edge and the center, it's pretty even browning. You can't really see where it was lying on the burner.

performance about Our Place Titanium Pro Tested it Non-stick Pan Comparison: Teflon vs. Cast Iron vs. Our Place Titanium Pro

Cites dishwasher safe, ease of cleaning, even heating, heat control, heat retention, non-stick surface, searing and crust

J. Kenji López-Alt co-designed this product. Stated in the source: “because I've partnered with this company to produce this pan, um, it's essentially, you know, my my pan.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Finally, we'll look at the titanium pro. Um, ignoring the part where because of the structure of the meat, it didn't touch the pan. We can see actually there's very very even browning all the way across the board. A nice crust on the edges and even browning here all the way to here between these three.

Um, so Titanium Pro, pretty easy to clean. It doesn't wipe out quite as easily as the nonstick does, but it wipes out a great deal easier than the cast iron or carbon steel.

And the Titanium Pro almost as easy as non-stick in the sink. Um, but it is also uh completely dishwasher safe.

Finally, this is the titanium propan. It looks to be of the three, I'd say, the evenest throughout. Again, we have one of these little spots where because of the way the fish was butchered, um, part of it didn't come in direct contact with the pan, so we won't really pay attention to that. But, if you look at the…

Um, and this one cooked faster than in the Teflon style pan, 2 and a half minutes. Again, because the material of the titanium pro, the steel in there acts as a bigger thermal battery, so you have more heat to give to the salmon once it goes into the plate.

So, of the three, the titanium pro and the teflon both I think seared the best as far as salmon skin goes.

Almost too slick. So, not quite as slick as the uh the non-stick. It still takes just a tiny bit of tilting to get it to slide around, but significantly more slick than the cast iron.

It's almost too nonstick. Get that side over. That actually ended up behaving very similarly to the nonstick.

You know, I know in my experience, like this one test, it showed it sliding out of there very, very easily.

Titanium Pro, it slid out nearly as easily.

Not perfect for omelets, but still this omelette came out really nicely. In fact, I think it came out a little bit better. More custardy in the center. Real tasty.

2:30 supports J. Kenji López-Alt

So stainless steel is dense and heavy and really good at retaining a lot of heat energy. So it's almost like a a battery. You put energy into it from the burner or the induction burner, and it holds onto that energy really well.

performance about Stainless Steel Cookware I Answer All Your Wok Questions

Cites even heating, heat conduction, heat retention

Um carbon steel is not a very good heat conductor. So um if you put a carbon steel pan over a burner, it will show a very distinct heat pattern from that burner. Um whether it's a star shape, a ring shape, or in the case of a good wok burner, it's going to be just heating the very bottom of that wok.

You're able to do that in a cast iron pan because uh you're generally heating it very evenly.

14:09 supports The Homesteaders Honest Review Show

And maybe that's just a chef's preference. I mean, this one is chef's choice.

use-case fit about Made In carbon steel griddle Tested it Unboxing and Griddle Cooking: Reviewing Lodge Cast Iron VS. MadeIn Carbon Steel!

If you're wanting one that can go um and stay at a for a long period of time, stay hot, this will obviously be the one that you're going to want.

Um which means it'll cook off the surface, too, which I think is kind of important for things like pizza and stuff.

2:33 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners

the pieces from both brands are definitely in the booty pan category with thick wide heavy bottoms fantastic cooking performance you can fry you can make soup stews you can baked bread in them they work on a stove top they work um on induction believe it or not they work on gas they work in an oven very versatile…

use-case fit about an unidentified product Owns it Le Creuset and Staub Buying Advice and Comparison

Cites heat retention, versatility

3:01 supports Certified Angus Beef ®

So that's why we take advantage of the cast iron pan and the heat that it can hold and the oven.

performance about an unidentified product Uses it professionally Make a Classic Pan-Seared Ribeye Steak Recipe

Cites heat retention, oven safe

2:01 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

Number one, full cladding. Just look for that word. Makes a big difference. Thicker, better heat retention.

performance about Fully Clad Cookware Uses it professionally How to Cook With Stainless Steel

0:30 supports Red Meat Lover

now what they say is that you know the cast iron skillet is going to have more even heat distribution and typically provide a better sear but we're going to put that to the test

performance about Cast Iron Skillets Tested it Stainless Steel Pan vs Cast Iron Skillet Steak Experiment

Cites even heating, even heating, flavour impact, heat retention, non-stick surface, searing and crust

I can tell you one difference between these two products is how the meat sticks this one easily moves around even after I've dropped it right after I've dropped it no matter how long it's been sitting there that's not going to be the case with stainless steel

the concept that it sort of self-releases when it's ready to flip so when this one's ready to flip it will let you know you see it's not moving around in there yet but once it does then we'll flip

one thing I am noticing about the cast iron skillet just a little bit is the oil tends to pull more around the exterior of the pan whereas this stays really centered the oil stays really centered on the interior of the pan

probably is some difference in how they are holding the heat inside of the pan I do think that is occurring this is a thicker pan thicker Skillet here

getting a lot more smoke over here from the cast iron pan but it's not burning

I would say that based upon exterior alone it looks like the cat siren did get a much better crust to it it is uh a a slightly more uniform across the entire steak

start over here on the stainless steel side it's a good steak it really is

so one of the main differences I'm noticing right away because it has a better crust it has a little bit better chew to it something that I consider a little bit more traditional I like that little bite you get on a well crusted steak

4:01 supports Wellness Daddy

so with the extrema fully ceramic this is going to come in last place in terms of heat connectivity it Heats slowly and unevenly though it can retain its heat quite well once it gets hot

performance about Xtrema fully ceramic pan Tested it I Tested The Best Non-Toxic Pans (So You Don't Have To)

Cites ease of cleaning, flavour impact, heat retention, safety

but it made the best tasting steak it was the second easiest to clean and in this category I would put it over all in second place

in terms of cleaning I'm going to give the extrema a close very very close second place I'm going to give the 360 cookware fourth place I'm going to give the cast iron third place and I'm going to give the carway ceramic coated first place

I was extremely surprised to see how easy it was to clean the extrema I was not expecting that

so the fully ceramic extrema is going to be the safest right nothing's going to leech there's no allergies or anything like that

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And because of that, this pan can handle up to 1000°F in the oven.

performance about Our Place Titanium Always Pan Pro Tested it The Truth About the Titanium Always Pan Pro

Cites ease of cleaning, even heating, heat resistance, heat retention, maintenance, non-stick surface, oven safe, searing and crust, surface finish

I let the eggs cook for about a minute before touching them, and when I finally nudged them with a spatula, they moved freely with zero sticking. I also flipped the eggs with no issues.

I tested it again by making an omelet, and again, the egg cooked perfectly and didn't stick at all.

And even though some of the eggs stuck, cleaning the pan was easy - the stuck-on bits came right off with a quick rinse.

This pan is not only good with eggs, but it does a good job searing, too. I cooked burgers, steak, salmon, and chicken in this pan, and it browns well and cooks evenly.

A bonus of the textured surface is that it keeps oil in the center of the pan. You can still coat the entire surface by tilting the pan, but the oil doesn't immediately run to the edges and leave the center dry like it does with some non-stick pans.

Based on these tests, this pan has average heat conduction but above-average heat retention.

Performance-wise, I’m impressed.

But it's way less fussy than stainless steel, and, at least in my experience, it releases food better than a well-seasoned cast iron or carbon steel pan.

Plus, it's lighter than cast iron, and you don't need to season it.

8:33 supports Prudent Reviews Cookware Reviewer

But if you want a thicker, heavier and quicker pan that retains heat well, go with de Buyer Mineral B Pro.

recommendation about De Buyer carbon steel pan Tested it Don’t Buy Induction Cookware Until You Watch This (13 Brands Tested)

Cites heating speed, heat retention, weight

0:35 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners earns commission on this

First is realworld cooking performance. It has turned out a ton of delicious food and that is the most important factor.

performance about Lodge enameled cast iron Dutch oven Tested it NEW: Lodge USA Enamel Review with cooking & Staub/Le Creuset comparison!

Uncle Scott earns commission on this. Stated in the source: “USK currently has affiliate links and/or influencer links with Amazon, Falk, De Buyer, Thermoworks, Breville, Lodge, Smithey and others.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

it is nice to see the Lodge USA made Dutch oven competing nicely with the stove and I think this beef bergen was equally delicious in both.

the oil temperature only dropped down to about 342. So that is not much of a drop in temperature at all. And then of course it rebounded on up.

So there's a lot of heat trapped in that thermal mass of a lodge and I think it did a great job.

It's winter time in Utah at the moment and I've been using these lodges to crank out some shephardd's pies and they've turned out fantastically.

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the enameled cast iron construction does a really great job of heat distribution and retention which makes it great for a variety of different cooking methods I used it for slow cooking brazing roasting baking and even frying

performance about Le Creuset cast iron Dutch oven Owns it Is A Le Creuset Worth Buying? My Quick & Honest Review...

Cites flavour impact, heat conduction, heat retention, lid, moisture retention

Is It Worth It? (Product Reviews) earns commission on this. Stated in the source: “Some of the links in this video description are affiliate links, which means that if you click on one of the product links and make a purchase, I may receive a small commission at no additional cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

one of the features that I like the most that not many people talk about is this tight fitting lid it's actually designed to circulate Steam and return moisture back to the food which I find makes the dishes more juicy and flavorful

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Both are fully clad with an aluminum core, so they heat evenly from the middle of the cooking surface to the rim.

performance about Heritage Steel cookware Tested it Is Heritage Steel the Best American-Made Cookware? My Honest Review

Cites even heating, heating speed, heat resistance, heat retention, non-stick surface, oven safe

And both are broiler and oven-safe up to 800 degrees Fahrenheit.

Heritage Steel performs as you’d expect quality stainless steel cookware to perform. It heats up fast and evenly and maintains its heat when you add cold ingredients.

With these pans, you get the same reliable performance as you get with brands like All-Clad, and to prove it, I tested Heritage Steel and All-Clad’s D3 collection head to head.

The chicken released from the surface without sticking and cooked evenly in both pans.

Heritage Steel specializes in stainless steel cookware, and they do it well.

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It heats fast and evenly and once it's hot it maintains a consistent temperature.

performance about Made In Stainless Steel Tested it The Truth About Made In: My Honest Review After 3+ Years

Cites even heating, heating speed, heat resistance, heat retention, oven safe, size and capacity

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I'll earn a commission if you click and buy but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

And it can handle up to 800 degrees in the oven.

Based on my real-world testing, Made In lives up to the hype.

As the water heated up, tiny bubbles were uniform across the entire cooking surface, which indicates even heat distribution.

I've run this test with 20 other brands and Made In was the second fastest to boil the water, which is a good thing, but surprising considering the pan is relatively thick.

As you can see in the chart, Made In had the highest water temperature after 10 minutes.

The last feature I'll highlight is the large cooking surface. The diameter of the 12-inch fry pan's cooking surface is 9.5 inches. Most 12-inch pans are closer to 9 inches, so you get a little more flat space to cook.

6:32 supports Jed

but the heat retention and the distribution like when you've heated up a nice big piece of cast and you've got that constant heat under it it just distributes so incredibly well and it allows for the flexibility of cooking

performance about Cast Iron Skillets Tested it Why I believe that Demeyere makes the best cookware in the world

Cites even heating, heat retention, versatility

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The main benefit you get at this high price is thickness. At 5.5 mm, it’s almost twice as thick as brands like All-Clad and Hestan.

performance about Demeyere Atlantis Proline Tested it I Tested the World's Most Expensive Cookware (Which Brands Are Worth It?)

Cites heat retention, maintenance

Because of that, it heats slower but retains heat much better.

It cooks like cast iron but since it’s stainless steel, it doesn’t require the seasoning or maintenance.

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put it back in the oven for about 10 more minutes you're gonna have the crispiest crust you've ever had from a homemade pizza

use-case fit about Carbon Steel Pans Owns it Black Carbon Steel Pan in JUST 6 MONTHS (3 EASY STEPS)

8:03 supports Hannah of America's Test Kitchen Buy It For Life Enthusiasts

traditional pans while they're a few pounds heavier, they have better heat retention

performance about Cast Iron Skillets Tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

10:33 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

cast iron has notoriously been blamed for it's too heavy you know but folks cast iron was built so many years ago for one reason uh to cook with but also heaviness is heat retention

performance about Cast Iron Skillets Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites heat retention, weight

3:31 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners

It's [music] got three layers of grape seed seasoning on it. So, you can just give it a wash and just start cooking.

performance about Field cast iron skillet Tested it Field Cast Iron Review: Egg Problems & Great Gratins

Cites heat retention, maintenance, non-stick surface, searing and crust

the field turned out some nice cornbread, no sticking and a nice crust.

this field cranked out an absolutely delicious [music] grten with no sticking on the potatoes.

Butter potatoes. Those brown up pretty nicely and they did not stick. That's a good thing.

But the field did okay here and I think it helped with the browning that both the potatoes and the okra, they get moved around a little bit.

I think you did an okay job with bacon. Just a little bit of pulling on there, but the um the card says uh bacon can actually stick a little bit early on. So, with that in mind, I think it did uh just fine. I started it out in a room temperature pan, brought it up to heat, some early [music] flips, and mostly…

Um I mentioned that the pan doesn't have as much thermal mass as maybe some other cast irons or carbon steels for that matter, but I am still getting a good sear and browning here.

And here, summoning every bit of egg sliding mojo that I could muster, [music] I got a moderately decent sliding egg. It released even did okay on the flip. You know, cast iron skillets are not really known for flipping eggs, so the side walls are too tall, etc., etc., but it's still released on that second side, and…

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IKEA Sensuell has a chunky utilitarian design. It's not the most elegant looking pan, but it's built like a tank.

durability about IKEA Sensuell Tested it I Tested Every Stainless Steel Fry Pan, These Are the Best & Worst

Cites base and rim, build quality, heat retention, warp resistance

It's the second thickest fully clad pan I tested and the fourth heaviest overall. It sits perfectly flat on the cooktop and has excellent heat retention.

Most stainless steel pans leave the aluminum core exposed around the edge and over time that aluminum can recede causing the steel layers to become sharp or even separate. This pan has sealed rims which eliminate that risk entirely.

10:04 supports MQ Cookware Reviewer

and the best thing about this pan is that it's got a very very thick aluminium bottom so the heat retention here on the bottom is i haven't calculated it but just to estimate it's more than double of the heat retention you get at the bottom of the stove or even the licorice site even though these are cast iron this is…

performance about Fissler frying pan Owns it Staub Cast Iron Braiser - A Look and Impressions, Comparison with Le Creuset

1:07 supports Prudent Reviews Cookware Reviewer was given the product

Another thing I really like about HexClad is its versatility. It cooks more like non-stick cookware but since the surface isn’t completely smooth, it grips food and sears meat better than most traditional non-stick pans.

performance about HexClad Hybrid Tested it HexClad Cookware Review: The Truth About Gordon Ramsay’s Favorite Pans

Cites durability, ease of cleaning, even heating, heat control, heating speed, heat retention, non-stick surface, searing and crust, versatility

Prudent Reviews was given the product. Stated in the source: “HexClad sent me these pans but this is not sponsored video and they are not paying me anything to make it.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

I’ve used it to cook crispy bacon, brown and roast chicken, and fry chicken cutlets, and it performs similar to stainless steel. It heats up quickly, maintains a stable temperature and delivers consistent results.

The bacon came out perfectly crispy and the chicken seared nice and even.

I had no issues with eggs sticking as long as the surface was greased with plenty of oil or butter.

HexClad performed well, not only were the bubbles uniform across the cooking surface which indicates even heating, but it was one of the fastest pans to boil the water.

As you can see in the results, HexClad’s heat retention is above average and better than brands like Calphalon, Hestan, and All-Clad.

Another benefit I want to highlight is how easy Hexclad is to clean. It cleans up like a typical non-stick pan. Unless you really scorch it, a quick rinse with soap and water will do the trick.

releases food better than stainless steel.

3:07 supports Daniel speaking on PissedConsumer

The cast iron made this easy. I cranked it up to about 500 to 535° without a second thought. Dropped the steak and the temp held steady even when the meat hit the pan. The center even spiked to around 570°, which is why you get that deep, perfect sear outside. That's what high stable heat does.

performance about Cast Iron Skillets Tested it HexClad Pan Reviews After 1 Year – Is a $150 Hybrid Pan Worth It?

Cites heat control, heat resistance, heat retention, searing and crust

Cast iron, for example, does take the high heat without complaint, holds it steady, builds a non-stick layer over time, and can last for generations.

0:00 supports speaking on Bon Appétit

I think griddle's interesting cuz the fat stays around it, doesn't it? And gives you that crisp on the griddle is going to get so much more contact and everything is going to be much more crunchier. Texture is important. Super important. So that that's why the griddle for me works because it get the texture.

performance about Griddles and Grill Pans The ‘Chef’s Table: Legends’ Answer Cooking Questions From Reddit | Bon Appétit

Cites heat control, searing and crust, heat retention

1:38 supports David speaking on ACME Kitchen Cookware Reviewer

so so where these are really great is going to be searing because you've got that heft and thickness it's almost like a cast iron pan when it comes to the way it'll hold uh heat retention and so that's how I use these I use these like I would use a cast iron pan when I want really crazy high heat searing and um you…

use-case fit about Demeyere Owns it Stainless Steel Skillets: HESTAN vs DEMEYERE | What are the KEY DIFFERENCES? | Acme Kitchen

Cites acid resistance, even heating, heat retention

but then I want to deglaze the pan I want to be able to use acids and I don't want to worry about you know stripping the coating on a a carbon steel pan Pan um and you know just an alternative to using versus like an enameled cast iron pan

if you're really going to be cooking a lot with the larger stuff then that where you know having the demire might be beneficial cuz you're going to get more even heating on a larger pan

2:31 supports BBQ and Bottles Cooking YouTube was given the product

you're gonna go across the smithy here same you don't feel any bumps at all

performance about Smithey cast iron skillet Tested it Best Cast Iron Skillet - Review of Finex, Smithey, FieldCo and Lodge

Cites heat retention, surface finish

BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

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It's an ideal skillet for searing and roasting meats because the temperature doesn't fluctuate as you add ingredients; it stays hot and it cooks evenly.

use-case fit about Stargazer cast iron skillet Tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will earn a commission if you click and buy but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

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First and foremost, the performance of this skillet is excellent. I've used it to cook steak, chicken, fish, and several other meals, and every time the food comes out great.

performance about Stargazer cast iron skillet Tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Cites ease of cleaning, even heating, heat retention, induction compatible, non-stick surface, searing and crust, surface finish

The skin on the chicken gets golden and crispy, salmon gets an even sear, and steak gets nice and charred.

But once it's hot, it retains heat really well.

If you compare Stargazer next to other brands you'll notice that the Stargazer cooking surface is significantly smoother. This is due to their proprietary two-step treatment that smoothes out the surface while creating enough texture for the seasoning to stick to.

Because of this foods like eggs and pancakes are much less likely to stick and it's easier to clean.

There are a few things I like about the bottom. First, there's no heat ring like you'll find on some cast iron skillets. It sits completely flat which helps it heat evenly on electric and induction cooktops.

2:03 supports Luis J. speaking on Luis J. Cast Iron Cooking Cookware Reviewer

okay guys so now let's just talk about the cooking performance of this Skillet of the finex number 10 and I'm not disappointed because I've done a lot of things I've done gravies I've done um like uh searing a steak and then making a sauce with deglazing using wine beef stock or chicken stock you know and things like…

performance about Finex cast iron skillet Owns it Cast Iron Wednesday: 2 Year Review of the Finex No. 10 Skillet

Cites acid resistance, heat retention, seasoning durability, versatility

you know yes the seasoning does take a hit but it bounces back right away and then it's back to its seasoned Glory even seasoning

but that's just pretty much the only downside to these Skillets they they cook beautifully they work beautifully they're heavy enough to retain a good amount of heat but they're not too heavy to the point that they're just over you know like overwhelmingly heavy

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Strata didn't heat as quickly, but it was the most even. After 2 minutes, there was only a 3° difference between the center and edge.

performance about Strata Tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All

Cites even heating, heat retention, non-stick surface

And in real-world cooking, that evenness held up. When I cooked a full pan of chicken, the pieces around the edge browned just as evenly as the one in the center, which isn't always the case with cast iron or traditional carbon steel pans.

They're not optimized for heat retention like thicker carbon steel or cast iron pans, but within this group, Strata held its temperature the best by about 10°.

First, I preheated each pan to 325°F, added exactly one teaspoon of oil and 5 g of butter, and cooked an egg. All three passed this test. The eggs slid around with no sticking.

Next, I cut the fat in half, using just a half teaspoon of oil and 2 g of butter. Again, all three pans handled it without sticking.

Strata's performance is similar. As long as you use some fat and manage the heat, eggs, fish, and other foods release fine.

To be totally honest with you, this was one of the toughest reviews I've ever done because all three pans perform really well, and they're all priced pretty much the same.

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Both heat up fast and evenly, both retain heat well, you can use both for just about any cooking technique and ingredient.

performance about All-Clad Owns it HexClad vs. All-Clad: I Tested Them Head-to-Head to See Which Cooks Better

Cites even heating, heating speed, heat resistance, heat retention, non-stick surface

All-Clad stainless steel is oven-safe up to 600°F and it's broiler safe.

The non-stick pans can handle up to 500°F in the oven but are not broiler safe.

And if you want a convenient option for eggs and other low-fat cooking, their non-stick pans do an excellent job releasing food with little to no oil.

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In my experience, cast iron works perfectly fine on electric glass cooktops. I know this because I've cooked hundreds of meals in cast iron on my electric cooktop without any issues

use-case fit about Cast Iron Skillets Owns it You've Been Lied To About Cast Iron Cookware

Cites heat retention, seasoning durability, stovetop compatibility

Also, I've never experienced problems with the cookware radiating excessive heat back onto the cooktop, nor have I heard of this being a common issue from others

Bacon cooks really well in cast iron skillets, and cooking fatty meats like bacon can contribute to the seasoning process

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Both heat up fast and evenly, and both retain heat well. When you put a piece of meat on these pans, they stay hot so you can get a nice even sear.

performance about All-Clad Tested it Made In vs. All-Clad Cookware: My Unfiltered Comparison After 3+ Years

Made In vs. All-Clad Cookware: My Unfiltered Comparison After 3+ Years

Overall, you can expect excellent performance when cooking with both Made In and All-Clad.

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Cookware with thick walls is usually more durable and has better heat retention. But if the cookware is too thick, it’ll heat slowly and be too bulky to handle. Fortunately, both Made In and All-Clad got this right.

Two judgements rest on this sentence:

durability about Made In Tested it cites durability, heat retention, weight
durability about All-Clad Tested it cites heat retention, weight

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I’ll earn a commission if you click and buy, but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

The best part is that, with Made In, you get All-Clad durability and performance, at a much lower price.

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Made In’s thick aluminum core transfers heat quickly and evenly, so you get consistent results every meal.

performance about Made In Tested it Made In vs. All-Clad Cookware: My Unfiltered Comparison After 3+ Years

Cites heat conduction, heating speed, heat retention, oven safe

The steel core diffuses the heat transfer, so it doesn’t heat up as fast as Made In, but it’s a bit more forgiving.

One advantage or Made In that’s worth calling out is the temperature ratings. Made In stainless steel cookware is oven-safe up to 800 degrees F and All-Clad stainless steel tops out at 600.

3:01 supports speaking on America's Test Kitchen

Traditional pans all became slicker every time we used them, but the enamelled pans stayed the same and a few even release slightly less well by the end of testing.

performance about Cast Iron Skillets Tested it Equipment Review: The Best Traditional & Enameled Cast-Iron Skillets / Pans & Our Testing Winners

Cites even heating, heat retention, non-stick surface

But you keep in mind that an enamel pan isn't ever going to match a well seasoned traditional cast iron pan for releasing food.

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It heats fast, responds quickly to temperature changes, and holds heat well.

performance about All-Clad stainless pan Tested it Don't Buy All-Clad Until You Watch This (Test Results)

Cites heat control, heating speed, heat retention

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It heated more evenly than most of the skillets with only a 32° difference between the center and the edge after 2 minutes.

performance about Lodge cast iron skillet Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

It also retained heat very well and stayed stable during the warp test with no noticeable change.

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Because of the thick construction, it heated slower than the thinner skillets, but it retained heat well.

performance about Lodge cast iron skillet Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

Despite the rough cooking surface, the egg didn't stick at all. It didn't slide quite as freely as it did on some of the smoother skillets, but the difference was pretty minor.

This skillet performs great, but I'm not a huge fan of the handle.

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Made In performed well across the board. It has the widest cooking surface, the widest and coolest knob, and it came in second for both heat and moisture retention.

performance about Made In dutch oven Tested it Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More

Cites heat retention, lid, moisture retention, size and capacity

3:31 mixed Prudent Reviews Cookware Reviewer

This is the thickest fully clad frying pan I tested at 5.5 mm. Because of that, it heats slowly but retains heat better than nearly every other pan.

performance about Demeyere Atlantis Tested it Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More

Cites heating speed (against), heat retention

5:31 mixed Lisa of America's Test Kitchen Cookware Reviewer

Cast iron, that is a very heat-retaining material. Once we preheated the pan, we dropped that burger, it stayed pretty steady and it got quite hot. We got a deep brown crust almost to the verge of being almost burned, which is, I kinda like it that way, but not everybody does. By the time we were really ready to take…

performance about Cast Iron Skillets Tested it Are Carbon Steel Pans Really The Best? | Gear Heads

Cites flavour impact, heat control (against), heat retention, non-stick surface (against)

The stainless steel pan, as is their want, left some fond. It stuck a little bit. There was a brown spot where the burger had cooked, and that's great if you're gonna make a pan sauce or whatever. It's not a non-stick pan. It has none of the traits of non-stick the way cast iron or very well-seasoned carbon steel have.

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The egg in the Lodge Classic didn’t stick at all.

performance about Lodge cast iron skillet Tested it Best Cast Iron Skillet? I Tested Lodge, Smithey, Field, Stargazer, & Calphalon

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As you can see, both HexClad and All-Clad did a great job searing and roasting the salmon. The outside had good texture and color while the inside was cooked just right.

performance about HexClad Tested it HexClad vs. All-Clad: I Tested Them Head-to-Head to See Which Cooks Better

Cites searing and crust, ease of cleaning, even heating, heating speed, heat resistance, heat retention, non-stick surface

HexClad cookware is oven-safe up to 500°F but it’s not safe to use under the broiler.

The only noticeable difference between the two pans is that the HexClad pan barely had any residue or discoloration from the oils. It took less than 30 seconds to clean.

Because HexClad’s cooking surface has non-stick coating beneath the steel hexagons, it releases food better than a traditional stainless steel pan.

This time, the eggs slid around both pans without any sticking.

At first I thought HexClad was a gimmick, but after using it for several months, I’ve been pleasantly surprised with how well it cooks.

This cookware can sear better than most non-stick pans and releases food better than stainless steel.

1:00 supports Product Reviews Cookware Reviewer

verdict the stab 5.5 qut round cocat is a premium choice for those prioritizing quality and durability offering excellent heat retention and a superior lid design making it ideal for dedicated slow cooking and brazing enthusiasts

recommendation about Staub dutch oven Top 3 Dutch Ovens 2024: Staub vs. Le Creuset vs. Lodge Review

Cites lid, durability, heat retention, build quality

1:01 supports Tatenda Henany

I mostly just cook my shoes I mostly just use it for brazing and for baking as of late I've been baking really beautiful loaves of bread and it keeps it nice and crusty the bread has a nice crust and it's nice and soft inside

use-case fit about Le Creuset dutch oven Owns it Is Le Creuset Cast Iron Casserole Still Worth the Price After 1 Year? My Honest Review

Cites heat retention, moisture retention, versatility

but this pot has been on my dream list on my wish list for the longest time and I bought it first because I just find that it's very versatile I can make stews in it I can cook a lot of more food in it unlike if I chose the shallow casserole pan that I initially wanted

and it's been handling very well I love the way it Cooks I cook chicken almost every night in these pots and they're amazing and I also have cooked roast in there as well the last roast I made in here was gam the other roast that I made was my when I made my leg of lamp I also used this pot as well to do that

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After 5 minutes, the water in the Lodge Classic skillet was 124°F, water in the Lodge Chef Collection skillet was 120°F, Stargazer was 119°F, and Calphalon was 118°F. After 10 minutes, Lodge Classic was 102°F, Lodge Chef Collection was 100°F, Stargazer was 101°F, and Calphalon was 100°F.

performance about Lodge cast iron skillet Tested it Is Lodge the Best Cast Iron Skillet? My Honest Review After 5+ Years

In first place was the Lodge Classic skillet. In just two minutes, the water heated from 55°F to 167°F. In second place was Stargazer with a water temperature of 158°F. The Lodge Chef Collection came in third place at 151°F. And the Calphalon skillet came in last place at 143°F.

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The superior heat retention you get with Lodge, and other cast iron skillets in general, makes them ideal for searing meats like steak, burgers, salmon, and shrimp.

use-case fit about Lodge cast iron skillet Owns it Is Lodge the Best Cast Iron Skillet? My Honest Review After 5+ Years

Cites even heating, heat retention, non-stick surface

It’s also ideal for baking pizza and bread.

One of my favorite things to cook in these skillets is cornbread. It cooks evenly and the bottom develops a crispy golden brown crust.

Another benefit, which I mentioned earlier, is that food doesn’t stick. Because of the well-seasoned surface, you can cook eggs, pancakes, fish, and other delicate foods without worry. As long as you grease the surface, these foods won’t stick.

8:33 supports J. Kenji López-Alt

a pan can only hold a certain amount of energy but the uh the higher the specific heat capacity of the material um and the higher the mass of the pan uh the more energy it's going to be able to hold that's like having a bigger bucket um so a nice thick pan is important because you want a lot of energy in that pan

performance about Cookware Owns it POV How to Cook a Steak

7:33 supports French Cooking Academy

you put your stock you put your stuff you got a super heavy lid you put it on and when that goes in the oven and the heat dissipates it's really built for that

use-case fit about Mauviel stockpot Owns it My opinion using Mauviel stainless steel M'cook series for 2 years on the channel

0:30 notes Certified Angus Beef ®

It's important that we gently bring up the heat on a cast iron pan, so I put it in the oven, put it to 450 degrees.

performance about an unidentified product Uses it professionally Make a Classic Pan-Seared Ribeye Steak Recipe

Cites heating speed (against), heat retention

0:00 notes Lan Lam speaking on America's Test Kitchen

now you're going to get your cast iron skillet screaming hot put that pan in a cold oven and then crank it up to 500 degrees

performance about an unidentified product Uses it professionally How to Make a Perfectly Cooked Steak Using a Cast Iron Skillet

I Tested The Best Non-Toxic Pans (So You Don't Have To)

6:35 supports Tom's Kitchen Cookware Reviewer

amazing for their efficiency and their responsiveness, but they're kind of marketed in a very manipulative way

performance about an unidentified product Owns it Induction Stove Top Coil Size Matters // Thermal Imaging Shows You Why

Cites heat control, heat retention, speed and efficiency

Cast iron is really heavy, it's dense, it has a lot of material. So, it has a reputation for being really, really good at retaining heat just because of its sheer mass.

4:31 supports Wellness Daddy

so coming in second place is going to be the enameled cast iron cast iron holds and distributes its heat evenly but it heats up slower than other metals once it's hot it retains its heat well and is great for slow cooking

Two judgements rest on this sentence:

performance about Our Place enameled cast iron pan Tested it cites ease of cleaning, even heating, heat retention
use-case fit about Our Place enameled cast iron pan Tested it cites heat retention

what also really surprised me is that the cast iron was easier to clean than the stainless seal

the stainless steel could be the pan that you use for sautéing and the cast IR could be the one that you use for searing and cooking steaks

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I tested it head to head against a $60 Goldilocks pan and although Matfer heated more evenly and retained heat better in my controlled tests, the $60 pan performed the same or better in actual cooking tests.

performance about Matfer copper frying pan Tested it I Tested the World's Most Expensive Cookware (Which Brands Are Worth It?)

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Also, thick cookware heats up slower more evenly and retains heat longer.

performance about Cookware 3-Ply vs. 5-Ply Stainless Steel: What Cookware Brands Don’t Want You to Know

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The two thickest pans retained heat far better than the rest, but they were also slow to heat up.

durability about thick stainless steel pans Tested it I Tested Every Stainless Steel Fry Pan, These Are the Best & Worst

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de Buyer Affinity is made in France with a polished exterior and excellent heat retention.

durability about de Buyer Affinity Tested it I Tested Every Stainless Steel Fry Pan, These Are the Best & Worst

Field Company Review: Best Lightweight Cast Iron?

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Legend is a solid all-around pan. It has a polished exterior, slightly taller walls than most, which gives you a little bit more capacity, and it heats evenly with excellent heat retention.

performance about Legend 5-Ply Tested it I Tested Every Stainless Steel Fry Pan, These Are the Best & Worst

Cites even heating, heat retention, size and capacity

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When I started testing Hestan cookware, the first thing I noticed was its weight. These pans are thick and heavy, and because of that, they heat evenly and retain heat well.

performance about Hestan Tested it Is Hestan Cookware Really the Best Money Can Buy? (Test Results)

Cites even heating, heat control, heat retention, weight

Unlike thinner, cheaper pans, these have a thick base and walls that hold a consistent temperature. That makes them easier to work with. They won't overheat and burn your food if you accidentally turn the heat too high. They heat up gradually and give you time to adjust.

2:00 supports speaking on America's Test Kitchen

it has a light colored cast iron enameled interior which is great for monitoring browning

performance about Le Creuset Braiser Tested it Gear Heads | What is a Braiser and Why Does it Deserve a Place in My Kitchen?

Cites heat retention, surface finish

this thing performed beautifully same as it does in a dutch oven

the cast iron brazer is really great just like a caster and skillet in the sense that the heavy cast iron is going to maintain the heat when you add food to hot oil it cools down the oil and you're not going to get that beautiful crispness that you want

okay so we shallow fried our breaded chicken cutlets in our winner the la crosse beautiful just as good as the skillet

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When you cook with it, you’ll notice it heats evenly and maintains its temperature.

performance about Demeyere Tested it The Truth About Demeyere Cookware: My Brutally Honest Review

Cites even heating, heat retention, versatility

The extra material absorbs and holds onto heat similar to a cast iron skillet, but with the convenience and the versatility of stainless steel.

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But if you're looking for a classic cast iron skillet with thick walls that retains heat incredibly well and gives you that perfect sear on meat, you're better off with a brand like Smithy or Lodge.

Two judgements rest on this sentence:

recommendation about Lodge cast iron skillet Tested it cites heat retention, searing and crust
recommendation about Smithey cast iron skillet cites heat retention, searing and crust

8:02 supports BBQ and Bottles Cooking YouTube

now what you'd also expect is that the heavier panes would retain their heat better and that's exactly what happened if we look at the field in the finance they both lost between 180 to 185 degrees fahrenheit over a 15 minute period while the lodge in the smithy only lost 80 to 75 degrees fahrenheit

performance about Lodge cast iron skillet Tested it Best Cast Iron Skillet - Review of Finex, Smithey, FieldCo and Lodge

3:00 supports Joshua Weissman Chef

it's not just for pizza though it helps keep your oven warmer better heat retention because this is holding heat and distributing it

performance about Baking Stones and Steels Every Cooking Gadget You'll Ever Need

4:01 supports Made In® works for this brand

My tip for you for enamel cast iron is that it's a little bit slower to respond to heat than stainless or carbon steel. It's going to take a little longer to preheat, and once it's hot, it's going to stay hot.

performance about Made In enameled cast iron Tested it Buyer's Guide To Non-Toxic Cookware | Made In Cookware

Made In® works for this brand. Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

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The thick, hard-anodized aluminum body heats evenly and holds heat well.

performance about Ninja NeverStick Tested it Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

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The handle is an inch longer, the cooking surface is a half inch wider, it has a helper handle, and the sealed edges won't get sharp or delaminate.

performance about Cuisinart MultiClad Pro Tested it Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

Cites even heating, heat retention, size and capacity

This collection heats evenly and retains heat just as well as All-Clad, but my favorite feature is the handle.

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Their skillets are thick and durable and because they hold heat so well, they're ideal for searing, frying, and baking.

performance about Lodge cast iron skillet Tested it Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

They may not have a perfectly smooth polished surface like some of the expensive artisan cast iron brands, but they perform just as well, and, in my experience, the rougher surface holds seasoning better.

Besides cast iron skillets, they make enameled cast iron Dutch ovens that perform like Le Creuset but cost much less.

5:31 supports Fallow Chef

Just keep your plates in there. Means you're not putting things on cold onto cold plates. Needs your food to stay nice and warm.

performance about hot cupboard Uses it professionally Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

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I also tested All-Clad against HexClad, and both pans put an excellent sear on salmon.

performance about HexClad Tested it Don't Buy All-Clad Until You Watch This (Test Results)

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But if you let it heat gradually for a few minutes, it cooks evenly and it's great for searing.

use-case fit about Made In skillet Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

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It was one of the fastest skillets to heat up, but it also retained heat slightly better than the heavier Lodge Classic.

performance about Victoria skillet Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

1:00 supports KUKpro Thermometer

it's gonna take the lodge a little longer to heat up but it's gonna retain that heat and its mass longer when it's really important during the sear then the all-clad will

performance about Lodge 12-inch cast iron skillet Tested it 10-MINUTE COMPARISON: CAST IRON SKILLET vs STAINLESS STEEL SKILLET - USING A KUKPRO THERMOMETER

Cites heating speed (against), heat retention

4:01 supports Wellness Daddy

this type of cookware is ideal for low and slow cooking but not for Quick Heat adjustments

use-case fit about Xtrema fully ceramic pan Tested it I Tested The Best Non-Toxic Pans (So You Don't Have To)

and the extrema ceramic could be the one that you use for everything else or when you have more time and you kind of want to do this whole slow eating thing

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it boasts durable enameled cast iron construction providing excellent heat retention and even heating

performance about Lodge 6-Quart Enameled Cast Iron Dutch Oven Top 3 Dutch Ovens 2024: Staub vs. Le Creuset vs. Lodge Review

0:30 supports Jordan Hutchinson speaking on BestReviews

It's easy to use. It holds heat well.

performance about Carote nonstick frying pan Tested it $15 vs $55 vs $150 Frying Pan: Which One Is Best?

Cites flavour impact, heat retention, non-stick surface

Now, I'm not saying you can't make a good meal in the Cru pan for $14.99. That's not what I'm saying.

things slid around pretty easily in the Carote, but not even remotely close to how well it did in the Caraway.

5:02 supports MQ Cookware Reviewer

if you want to do something a bit more complex like stews and braises, where you got to sear stuff or saute on the bottom, it could be worth it to get that better heat control and heat retention.

use-case fit about Demeyere Atlantis Owns it Demeyere Atlantis and Proline 4.5 Years Long Term Review

Cites heat control, heat retention

8:04 supports Nicole speaking on Adorn the Table

It's supposed to help keep them nice and warm. There's air holes on top to let the steam

performance about pancake and waffle serving piece Stopped using it Don't Make These Hosting Mistakes ~ What I Regret Buying

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After 5 minutes, the surface of the carbon steel pan was 112°F. The stainless steel pan was 123°F, and the cast iron pan was 178°F.

performance about Made In enameled cast iron skillet Tested it Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Prudent Reviews paid by this brand. Stated in the source: “Before I show you that, I want to thank Made In for sponsoring this video.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

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Thicker pans are less likely to warp and more likely to retain heat well.

performance about thick stainless steel pans Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

Cites heat retention, warp resistance

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It performed well in my heat retention test, and the knobs stayed cooler than most brands.

performance about Lodge Essential Enamel Tested it Best Dutch Oven? I Tested Le Creuset, Staub, Lodge & More

2:01 mixed Product Reviews Cookware Reviewer

although it retains heat well it doesn't match stab's efficiency necessitating more attention during slow cooking recipes

performance about Le Creuset dutch oven Top 3 Dutch Ovens 2024: Staub vs. Le Creuset vs. Lodge Review

8:02 supports Fallow Chef

Versatile, heavy bottom, nice.

performance about Cast Iron Skillets Uses it professionally Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)