Whether you’re searing chops, caramelizing onions, oven roasting, or stir-frying, there’s almost nothing a stainless steel pan can’t do.
Before we did any actual testing, we researched how stainless steel skillets are constructed. Lightweight skillets don't retain or distribute heat as well as their weightier counterparts, which can lead to uneven cooking and troublesome hotspots; meanwhile, pans that are too heavy won't be comfortable to move around the stove or from the stove to the oven, making them impractical for everyday use.
Disc-bottom pans have, as their name suggests, an aluminum-core disc welded to the bottom—a design that prevents heat from distributing evenly up the walls of the skillet . These pans are also not compatible with induction cooktops. Fully-clad pans, on the other hand, have both a cooking surface and walls made from full sheets of bonded, or clad, metal—usually a core of highly-conductive aluminum sandwiched between two or more layers of stainless steel, and a sturdy riveted handle.
With that in mind, we chose to primarily test fully-clad skillets, though we did include one disc-bottomed model for comparison's sake. To assemble our lineup, we sought recommendations from the Epicurious staff, surveyed hundreds of user reviews on Amazon, and consulted the results of past tests done by reliable industry sources like Cook's Illustrated, Serious Eats, the Wirecutter, and Good Housekeeping.
We subjected the skillets to five tests. First, to uncover any hotspots, we sprinkled the interior of each pan with
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