Are 5 Ply Stainless Steel Pans Worth The Extra Cost
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- Опубликовано: 5 июн 2024
- In this video, I'm going to test the performance difference of a 3-ply vs a 5-ply stainless steel pan and help you decide if it's worth the extra layer and price tag. I'll be taking a look at the All-Clad and Kirkland Copper Core 12-inch skillets. I'll also compare the results to a budget-friendly 3-ply skillet made by amazon commercial.
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Chapters:
00:00 - Intro
00:41 - All-Clad Vs Kirland Vs Budget Friendly
01:42 - What is 3 Ply vs 5 Ply
02:52 - Heat Gun and Wonder Bread
04:13 - Test #1- 3 Ply vs 5 Ply Copper Core
06:26 - How Does a 3 Ply Budget Friendly Compare?
07:11 - Test #2- Budget Pan
07:55 - Final Thoughts on The Results
08:49 - Sticking
11:26 - A Caveat
12:47 - My Recommendation
13:05 - Outro
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As a side note one thing many fail to recognize and or mention is with a thicker cast iron/ 5 ply / thicker aluminum or what have you on electric stove is where the thicker material really shines because on an electric stove the heat cycles on and off and the thicker the material the less swinging temperature and the actual pan because it's able to hold that residual heat, gas stoves are consistent so they're not going to have that temperature swing like an electric stove would. I own a glass top stove by choice and preference and the thicker 5-ply / cast iron or copper cookware really shines on the electric unit.
✌😊
Great point Dan. Thanks for adding this great information. I don’t use an electric stove and have always been a gas or induction user. Thanks for sharing and helping the electric stove users out there
Can't wait till you hit a mill dude. Just stumbled on your page and been binging your videos. Excited to make my first carbon steel pan my workhorse. Thanks for all your hard work.
Thank you for the kind words and I’m glad your enjoying the channel
A mill?? That’s a stretch lol
This pot is so beautiful! The food looks really delicious too!
Thank you! Glad you enjoyed the video
Thank you Tom ! IF you can find it the Kirkland copper core set is amazing. Got it for my kids. Plan B is to look at the All Clad FACTORY SECONDS copper core. I scored some for myself at 70% off !
Factory seconds are hard to find. Glad you were able to find such a great deal!
After your review of the Amazon 3-ply, I purchased the 12" (they didn't have the 10" anymore. Now, I have a glass-top stove and I find that the pan works outstandingly on it. I used my infra-red sensor to check the pre-heat and found very little fluctuations in the heat around the entire surface. I love the pan and had some awesome strip steaks for its first use. I now have two workhorses. My cast-iron 10" and my 3-ply 12" skillets.
That’s wonderful! Glad I could help you add another great work horse
Great comparison, Tom! That Kirkland set is a great deal!
Thanks Geoff. Glad you enjoyed it and it was nice to hear from your again. Take care
Good video. Have you considered using a infrared camera to compare evenness of heat distribution? Would be interesting.
Thanks for posting.
I like that idea! Thanks for suggesting it. Do you have a decent camera to recommend?
@@tomwadek i don’t.
Thanks again. Great video
Thanks for watching
I have 7 ply demeyeres, cost a fortune, I much prefer my 3 ply allclades, yes 7 ply retains the heat much better, but the response time is slower, add the benefit of 3 ply lightness, clear winner, so much more pleasant to cook with lighter pans.
Yeah, agree totally
I love my stainless steel pans! I have some ancient revere wear and a cheap dollar general set. I don't find them hard to clean at all. Unless I am using the fond for broth or gravy I just pour water in the pan when I am done cooking. It loosens everything up. Makes cleaning them a breeze. The only thing I like other pans for is cooking eggs. A good non-stick pan is great for them.
Unless you own a restaurant, I've never seen paying crazy prices for cookware as justified. If you want the high dollar stuff you can find it at auction a lot for cheap.
Thanks for sharing. Happy cooking!
I think the copper core bread test showed uneven heat distribution far more than you indicated, and it was not as toasted. Also in general use stainless is usually oiled which greatly helps distribute heat. From what I see here it's basically a wash, all will work about the same.
Yeah, it’s really not a huge noticeable difference for most.
Hii ur videos are amazing on cleaning stainless steel pans.
Does soaking vinegar and baking soda without boiling harms the pan ?
Thank you. Glad your enjoying the channel. No, baking soda and vinegar will not harm the pan. I have found that simply boiling some water takes care of 90% of issues.
@@tomwadek thanks
I wonder how they would work on undersized induction hob.
I wanted that Kirkland set but had just purchased a 3ply Tramontina set a year before and couldn't justify the Kirkland set.
Yeah, I’m bummed they no longer offer it
EXCELLENT! Hey bud I don't think I've missed any vids. Any chance you have knowledge on cutting boards.... end grain, long grain, proper care, how often to oil? Plastic warping probs? Bamboo vs hardwood? 😁
I was thinking about making a video on that. My knowledge is pretty basic though. Let me see if I can cook something up for a future video
I second the need for that video
Check out the video library on cooks culture Jed put out a great informative video
Consider japanese good quality plastic cutting boards like Hasegawa. They give you full control (no sliding food) and are easy to clean. They are expensive but worth it. You will never look back. Note however that the best cutting technique is slice og chop (up/down). If you tend to rock while chopping you should go with wood board.... Oh and ALWAYS store your plastic boards horisontal to prevent warping. They come with different surfaces. Find a retailer and try them out. Its really difficult to explain the "feel" of these great boards. Good luck 🙏
Tom, nice work on your videos, I am subscribed now.
I use 5 ply copper core pans (Calphalon purchased as Costco) and like them a lot, which I believe will last me a lifetime. After watching your non-stick comparison video, I thought it may be helpfully to share my experience so here goes.
Prior to (each time I cook) using a SS pan for hot cooking, I thinly wipe some Canola, Olive, Peanut or Vegetable oil into the pan with a paper towel making sure to get the, sides, top edge, and down the exterior sides. I then place the pan on my gas range on low, while a grab a few things for the meal. When I notice, the pan is just starting to begin smoking, (actually I smell it first), I move it to an unused burner to cool. I look into the pan to make sure I did not burn or brown the oil. I'll refer to this phase as, precook.
When I am ready to cook some Rib Eye steaks for instance, I preheat the pan to just before it smokes, add some vegetable oil and heat until water droplets bounce around. Then throw my steaks in the pan and sear on both sides which happens pretty quickly. Then I lower the temp about 50%, add some Ghee butter, fresh Rosmary and whole peppercorns, spooning the butter onto the meat as time permits until the internal temp is to my liking. I then wrap the steak into some foil to let it rest. While that's happening, I increase the heat of the pan, toss in some slice mushrooms to sear. When that's done, I add a few splashes of wine to deglaze and lower the heat. I then add chicken stock, heavy cream, fresh parmesan, fresh garlic, finely chopped parsley and whatever else I have, then simmer to thickness. By then, my steak has rested so I pour the mushroom sauce on the steaks and plate them. I'll refer to this as the cook phase.
I then increase the heat, add about 1/2 cup of distilled white or even apple cyder vinegar to the pan. I carry the pleated steaks to the table and give it to my wife or other guests that will be eating and another plate for myself. By the time I get back, the vinegar is aggressively simmering. I remove it from the heat, go back to the table, eat and drink some wine. The post cook phase.
After dinner, I bring the pan over to the sink and use a short, bristled plastic brush and clean up the pan. If it needs a little more work, I use the boiling water method you have mentioned in your previous videos, and it works like a champ. The cleanup phase.
Stainless steel works for me and will likely last forever. But some people just don't like it and use other types of pans. My advice is, use what works for you, what you like and what you can afford.
Thank you
Mark Nicholson (Retired)
Former, US Army - EFMB,
Combat Medical Specialist
1/94 FA MLRS
Thank you for the sub and sharing your experience with ss! I think you’re using a really good and dependable technique. I have a video on cleaning ss. Often times, boiling some water will take care of most sticky messes. The older I’m getting the more I’m using my ss. My goal is to help everyone feel comfortable enough to start their cooking journey at home and lead better lives. Thank you for your service! Happy cooking.
Have you ever tried the Brandless 5ply fry pans? They have an 8 in,10 in, and 12 in fry pan bundle for 79.00. I have only tried the 10 and 12 so far but they cook nice and nothing has stuck so far although the 10 inch has some tan colored heat tinting after use but that may have been because I let it heat a little too long while prepping some other ingredients.
I have not. I’ve tried the Amazon basics products specifically the 3 ply. Sometimes , you find a really good deal. Sounds like you did as well, congrats! Thermal stains are normal. Happens to high quality pans too. Vinegar and water should help get it off.
@@tomwadek Thank you for the water and vinegar tip. I'm gonna give it a try today. Enjoying your channel.
@@aprils761 I’m glad you’re enjoying the channel. Here’s a short video I made that I hope helps. ruclips.net/user/shortsmAgPcC_F1-s?feature=share
@@aprils761Mix up a roughly 50/50 mix of water and white vinegar in an empty spray bottle and it comes in handy for an small spots or rainbow staining.
So at the choice being between the all-clad 3 ply, and the Amazon professional 3 ply. Are they pretty much a dead heet, or..is the All-clad significantly better?
Honestly, for the average home cook, they would only tell a difference side by side but, if your looking to grow, the all-clad is a better investment. I can’t speak for the longevity of the Amazon basics. All clad is known for using great materials and taking a beating.
All Clad is superior since it’s made in the USA and not in China. Stay away from China made cookware.
VIKING Cookware RULES! 😆
I’ve had mine for 12 years. They’re worth it
I just checked, and sadly, Costco no longer has that set ....they only have their non-stick set listed.
I’m sure All Clad doesn’t produce that set all year round for Costco. It would cut into their own Copper Core sales too much. If Costco has those sets 2 times per year that’s all we can hope for. I just buy the Copper Core pans one at a time. It might cost a bit more but at least my pans have the All Clad name on them and the genuine article.
Anybody know how long the Kirkland brand has been out stock just checked and it out of stock 7/14/23
Would love to see a follow-up to this video with slightly up market brands. SS has the same benefit as Cast Iron: if you buy a good one, you never need to purchase it again.
I have 1 Demeyere skillet I love and wondering if I should buy the matching set or is there a cheaper alternative with equivalent quality.
Absolutely. I’m thinking about doing a 5y vs cast iron to show the similarities.
I disagree carbon steel has pretty much the same benefits of cast iron, and some consider it 'cast iron 2.0'. Stainless is it' own unique thing with certain benefits and drawbacks and works wonders for certain things like making sauces from the cookings.
Can you test out the Mueller stainless steel pan
I dont think it will be much different than the amazon basics pan I did a video one. Check that out:
ruclips.net/video/8nosJNmxGPE/видео.html
@tomwadek - thanks I'll check it out
Anyone know where the Kirkland set is manufactured?
China
The All-Clad pans are oven safe to 500. I'm not sure the Kirkland or Amazon pan are.The All-Clad pans are oven safe to 500. I'm not sure the Kirkland or Amazon pan are.
Kirkland says 400f but I’ve taken it higher with no issues. Not sure about the Amazon brand
Does anybody know if you can buy the kirkland pans in europe?
Sorry, I don’t know but maybe someone has the answer. In the US, it has been discounted. I believe some places in Canada still sell it
You need to try out a Demeyere Atlantis 7ply pan............
Would love to. Maybe they will send me one.
@@tomwadek If you are in the DFW area sometime you can come by our house and try some of mine if you'd like. (Sorry but I don't want to send them out).
@@djpaintles thanks for the invite
How do you keep food from sticking to the Stainless Steel like the food is welded to it requiring a wire brush and chisel to clean it off? I had a set of all clad given to me as a gift by my aunt who knew I loved to cook. I still have and use the pots but the pans went in the garbage years ago because they runed everything I tried to cook in them.
If you have something that glued on you can get it off with boiling some diluted vinegar. But sounds like you're not preheating properly, using not enough fat/oil, or not letting your food build a crust and naturally release.
@@evanduvall2359, I started by using the same methods I use with my cast iron and high-carbon pans that never stick. heat the pan until a drop of water would ball up and dance, add cold fat or oil let it heat up, and shimmer. start cooking.
I tried all sorts of things heating the pan on the stove in the oven. electric gas no change. many different oils and fats. food would stick while pan-frying with half an inch of oil in it. I have tried several brands since with the same problems to the point I just think stainless steel is garbage as a frying pan. I have absolutely no idea why anyone would use them.
I have the Amazon Commercial in 12". I've never had an issue with sticking. Occasionally I'll get some light sticking but it's easy to deglaze and clean. A couple drops of olive oil and a pad of butter and an egg does exactly the same as the 12" Matfer carbon.
If you need help with cleaning a sticky mess, I have a video coming shortly where I will show you different methods (vinegar, boiling water, baking soda, bar keepers friend). If your having issues cooking, focus on temperature control. Ss rarely needs to go over medium to medium low heat. Preheat your pan then add in your oil. Wait for it to slightly shimmer or smoke. Most people make the mistake of cranking the heat up on their pans. Ss is not as forgiving as cs or ci. Hope this helps.
@@alw6824 Guess it is just me and everyone I know that has sticking problems with them sticking. I sent the pans back to allclad as suggested by my cooking instructor who had the same problems with the fry pans to be told that they were fine but they had resurfaced and polished the insides because of damage while trying to remove stuck-on food. it made no difference at all. so after years of trying, I gave up.
The diameter of the eye of the stove would make a big difference..
Yes it definitely would
Just out of curiosity, are you sponsored by Kirkland?
Nope
Next time if you reviewing a pans make sure you give us know the thickness layer by layer ( if it's cladded) and as a whole and how much weight of it etc
You could also search for that information easily online. Thanks for watching
@@tomwadek it can't called in depth review then ....
@@heybudi I never called this an in-depth review lol. Happy cooking
I have the hexclad type pan (3 ply) and the d5…. Huuggeeeee difference
Which one do you like more?
@@tomwadek d5 all day long.. the hex clad type pan is nice for abusing and lookign good.. when I’m cooking I can notice it’s no where near as even heating as the d5.. even once the pan has reached full temp.. on gas it’s uneven and on induction it’s not much worse but not much better. I’d say the d5 and my falk copper skillet is about 50% better for heat distribution.
@@AverageReviewsYT that makes sense. I’ve been seeing the hexclad getting more popular with Gordon’s endorsement. Happy cooking.
@@tomwadek gordon didnt influince me.. the great deal and wanting a cool beater pan did
@@AverageReviewsYT I didn’t say he did. Have a good one!
The video is titled "Are 5 Ply Stainless Steel Pans Worth The Cost" and then the first thing you say is that you're testing 3-ply vs copper core. Sorry, not 1 in 100 5-ply stainless steel pans sold are copper core. 5-ply stainless steel means 3 stainless and 2 aluminum layers.
No, there’s 5 ply and 5 ply with copper core. Arguably, copper core is the “premium” of 5 ply construction. Thanks for watching.
don't forget 7 ply Demeyere
Number of ply doesn't matter. Thickness of the heat conducting material does.
Further, a crappy pan on gas will heat more evenly than a decent pan on electric. (And even moreso than induction.)
Lastly, these are all mediocre pans. Price is not reflective of value. Check out Demeyere Industry 5 and Proline skillets, and Demeyere Atlantis and Fissler Profi saute pans for an example of top notch configuration and performance.
This test is not very informative because it doesn't stress any of the pans very far, and they're all in the same category of performance to begin with.
Edit: To be clear, I appreciate the effort. But this needs to be more thorough. Try out the Cuisinart MultiClad Pro skillets for great performance at a price way less than the All-Clad, if you only want to stick to low priced pans.
This test is for the average cook and not a professional in the kitchen. The difference are not significant and the average home cook will be happy with either. Thanks for watching.
I purchased the made in Chinese cusineart three ply set about 5 to 7 years ago. I have only used the fry pay once to fry meat. It was a disaster. I use cast iron to fry food. The cusineart ss had a mirror finish when they were new. The 1 qt pan handle is loose. The ss has small pits on the surface. Not all SS is equal. Although Chinese products look like quality when new a lot of them turn into garbage after being used for a while. I purchased a made in Japan10" cast iron frying pan in 1967. I use this pan almost everyday and it is better now then when I bought it. I have three CI pans 6", 10", and a 12". My kids drill get t here pan when I leave this life. As for all the other pots and pans they will likely be recycled into cast iron man hole lids or some equally low quality product.
Video starts at 4:15 minutes in. 😂
FYI, I’ve included chapters
If you want copper performance, just buy copper pot and pans.
True, if all you want is copper performance then get that and the pros and cons that come with it. I think multiply ply with the benefits of aluminum, ss, and copper is a great value. Thanks for watching.
@@tomwadek The only two cons are 1) it's a bit expensive, and 2) you want at least 2.5mm thickness which is a little heavy. Outside patina just means it's actually being used. I tend to grab the tri ply since its just lighter... and cooking performance in general is good enough for what I'm cooking.
Obsessions are rarely healthy or profitable.