![Several stainless steel skillets displayed on a white counter](https://cdn.statically.io/img/www.foodandwine.com/thmb/Xo_nJWWHhbJpWPQf2kmi9TJ6bA0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Best-Stainless-Steel-Skillets-Tested-Social-542a6e097e634300b8cbfe75230f7a1b.jpg)
Food & Wine / Russell Kilgore
Stainless steel pans are an ideal option for various kitchen tasks, whether you’re a professional chef or a beginner home cook. Unlike metals such as aluminum and iron, stainless steel is non-reactive. This means a few things. For one, pots and pans made of stainless steel can cook acidic foods without imparting flavor. They also don’t require seasoning, making them less high-maintenance than cast iron skillets while still being up to the task of quick searing. A stainless steel skillet's high melting point makes it durable enough to go from the stove to the oven. When properly cared for, stainless steel cookware is also nearly indestructible and consistent, a few reasons professional chefs frequently use stainless steel.
When shopping for stainless steel cookware, you’ll find 3-ply and 5-ply options, indicating the cookware’s bonded metal layers count. 3-ply pots and pans tend to be lightweight and less expensive but can cook less evenly and are more prone to scratches or dents. 5-ply tools can be pricier and heavier but will conduct heat more evenly and resist wear and tear. You'll notice this isn't a hard and fast rule, as we tested a few great 3-ply options we still recommend. If you’re ready for a new stainless steel skillet, we tested 21 pans to find the most foolproof option for your kitchen.
Best Overall
Made In Stainless Clad Frying Pan
Balanced and well-designed, it passed all our tests with flying colors.
We noticed some staining on the pan after cleaning it during our most recent round of testing.
The Made In Stainless Clad Frying Pan has everything: beautiful design, even heating, and a comfortable hold while cooking. We love the sleek construction, including the flat handle that makes it easy to shift, flip, and pour. Made In’s skillet even considers kitchen storage by adding a hole for hanging the pan from a hook, though the 10-inch size stores easily in a cupboard or on a rack. You can’t really go wrong here; it has slightly sloped sides and a flared lip for flipping and pouring.
It also held up almost perfectly during our durability testing, showing nothing more than some scuffing (despite the trials we put it through). In our most recent round of testing, we noticed some staining from oils and fats in the pan when we cooked our strip steak. We used a stainless steel scrubber but didn't have much luck getting the stains out. This is the first time we've run into this problem when testing this pan, and it doesn't affect its overall functionality. However, if the cosmetic appearance of your cookware is important to you, then this is something to consider.
This isn’t the most inexpensive skillet we tested, but it works wonders on the stovetop and is durable enough to last for years. We feel it's a fantastic investment for both experienced cooks and anyone buying a stainless steel pan for the first time.
Material: 5-ply clad stainless steel | Oven safety: Up to 800°F | Dishwasher-safe: Yes
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Best Overall, Runner-Up
Misen Stainless Skillet
A nearly perfect score cuts so close to our winner, thanks to easy cleanup and great heat distribution.
It didn’t perform as well for durability and weighs a bit more than the best overall skillet.
While the Made In pan had a near-perfect score, the Misen was barely behind. We loved so much about this skillet, but ultimately it lost just a hair of a point in the design and durability categories. It's still far and away better than many of the other pans we tested. There was minor warping at the base of the pan during our durability test but hardly any when we tested for thermal shock, and it was a bit heavier than the Made In skillet.
It was super easy to clean after our chicken piccata test, which left plenty of fond stuck to the pan. The beurre blanc we reduced — which turned out smooth and silky due to proper heat distribution — was easily rinsed out. At a lower price than our favorite and with excellent performance scores, we recommend this skillet to anyone looking for a less expensive pick with many of the same benefits.
Material: 5-ply clad stainless steel | Oven safety: Up to 500°F | Dishwasher-safe: Yes
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
A high-value buy that won’t let you down, it's effective in the kitchen with a price that can’t be beaten.
We found that heat concentrated more in the center of the pan, but that didn't have a negative effect on the final outcome.
This Tramontina pan was one of the best we tested in terms of feel, performance, and construction. We love its slightly rounded handle, which is comfortable to hold (even with one hand!). The perfect balance of the skillet itself makes for an effortless cooking experience. The pan’s sides and flared edges are well-designed and make storage easy; they also support drip-free pouring and prevent pan overcrowding.
This skillet’s performance impressed us so much that the $40 price point feels like a dream come true. We did notice that heating was more concentrated in the center of the pan, but this didn't affect the outcome of our tests. This skillet would be perfect as a backup pan for someone who already owns a lot of stainless steel cookware, but it would also function well in a newbie’s kitchen.
Material: 3-ply clad stainless steel | Oven safety: Up to 500°F | Dishwasher-safe: Yes
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Best Splurge
All-Clad D3 Stainless Fry Pan
Reliable performance, stunning appearance, and even heat distribution make this our favorite pan for gifting.
The price doesn’t keep this from being a high-performing piece of cookware, but it is a splurge.
Whether you’re a more experienced cook, looking for a beautiful gift, or treating yourself, this skillet from All-Clad is the way to go for us. Oh, and it also happens to be the skillet of choice used in The Bear's kitchen. It shined in its even heat distribution during our chicken piccata test, showcasing how useful a 3-ply stainless steel pan can be. In some ways, it might even be too good at conducting heat; our beurre blanc test proved that you should watch your flame when using this skillet, particularly when cooking at a lower temperature.
We loved how evenly weighted and balanced this felt in the hand, making it incredibly comfortable to hold. It also made it easier to tilt the skillet in order to baste our steaks. We did notice some staining from the oils during our steak test, but it held up well during our shock test, suffering little more than cosmetic damage all the way through. This pan has time on its side and is a worthwhile investment.
We also tested the 5-ply version of this pan. While it was a strong competitor, it wasn’t one of our favorites. The 3-ply performed better overall and was much lighter and more comfortable to handle.
Material: 3-ply stainless steel | Oven safety: Up to 600°F | Dishwasher-safe: Hand-washing recommended
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Best for Beginner Cooks
Ninja EverClad Commercial-Grade Stainless Steel Fry Pan
This skillet is inexpensive enough for a first-time stainless steel buyer while providing the performance required in a more experienced kitchen setting.
This pan generally runs hot, but that is easily adjusted for by monitoring the heat on your stove.
We were pleasantly surprised with the performance and value of this Ninja EverClad skillet. Its tri-ply clad design (and affordable price point) alone is enough to recommend this pan, but our tests provided concrete proof that it's a worthy addition to your kitchen. We were initially skeptical due to the weight and design of the pan — it seemed unevenly balanced since there was more weight in the pan itself than the handle, and the lack of significantly rolled edges made pouring from it a bit of a guessing game. However, in action, we found that the pan felt well-balanced, and the rounded bottom of the handle made it extremely comfortable to hold while cooking.
When cooking our steak, this pan imparted an even and consistent sear on both sides of the meat and showed no evidence of any hot or cold spots. Its even heating also came in handy when sauteing our mirepoix. We did notice that the pan heats quickly and runs hot overall, but we were able to adjust for this pretty well by simply turning down the heat on the stove. It is recommended to hand wash this skillet only in order to maintain its finish, but it's still a breeze to clean with just a sponge and hot soapy water. And while we did note some staining from the oils in our steak test, it was no worse than what we saw with some of the more expensive skillets we tested. Overall, we feel this is an ideal pick for beginner cooks due to its versatility and reasonable cost.
Material: Tri-ply clad stainless steel | Oven safety: Up to 600°F | Dishwasher-safe: Hand-washing recommended
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Food & Wine / Russell Kilgore
Our Favorite Stainless Steel Skillet
The 10-inch Made In Stainless Clad Frying Pan is our perfect stainless steel skillet. It delivered a near-perfect performance in our tests, from cooking to durability, earning it one of the highest scores. We’re crowning it Best Overall for its high value at its price point, gorgeous design, and beautifully even surface temperature. Stainless steel cooks, both green and weathered, will be able to appreciate this skillet.
How We Tested Stainless Steel Skillets
We've performed several rounds of testing on stainless steel cookware sets, and in every test, we focused on each set's included skillet to assess their individual performance. We started by conducting a round of preliminary tests on 21 skillets. 10 of those skillets were eliminated due to uncomfortable handling; lack of heating speed, retention, and responsiveness; uneven cooking and searing; and more. From there, nine winners moved into a second round of testing with three tasks:
- Shallow pan-frying: We made chicken piccata to measure how each skillet handles shallow pan-frying, how evenly heat is distributed, and how easy the skillet is to clean. In another round of testing, we also cooked strip steaks to observe how evenly the pans seared and finished each cut of meat.
- Ease of use: We made a beurre blanc to observe ease of use, how quickly the mixture comes to a boil and reduces, and how quickly the pan comes clean afterward.
- Durability: To test durability, we put each skillet through thermal shock and hit every plan with a cinderblock wrapped in a towel.
In our most recent round of testing, we added several new skillets to the list to test alongside our previous winners. After these tests, we evaluated the results and rated the skillets based on several categories.
- Design: We assessed the design, the comfortability of use, and the shape of the handle. We also looked at features of the skillet, like its surface and sides, and determined whether they added or took away from the product.
- Heating ability: We rated the skillets on heating ability. This included monitoring for even browning, time to boil and reduce, and observing for any hot or cold spots on the pan.
- Ease of cleaning: To assess the ease of cleaning, we asked a few questions. For example, how simple or difficult is it to clean the skillet by hand? Did any of its design features help the cleaning process? Did any features hinder it?
- Wear and tear: We put the skillets through a second round of durability testing. We wanted to gauge its durability in regular cooking, thermal shock, and targeted force (remember the cinder blocks?) to check for any discoloration, warping, or other damage.
![Several chunks of seared fish displayed on a metal tray](https://www.foodandwine.com/thmb/89yD3Eet2JurZpqk6rYy8tIpfB8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/faw-cast-iron-skillet-test-calphalon-rkilgore-15-03-07134a6b3ca141a8bc4e78411ccd3ddf.jpg)
Food & Wine / Russell Kilgore
Factors to Consider
Manageable Weight
The distribution of weight in a skillet’s design is an essential feature if you plan on using your pan with frequency. While some weight will allow for durability, a too-heavy skillet will be difficult to maneuver. Look for a skillet that’s light enough to hold comfortably; it's a kitchen tool you'll use for weeknight dinners and more. Keep in mind that you won’t just shift it on the stove burner; it shouldn’t strain your wrist when you are pouring from it or flipping and tossing its hot contents. While some people may prefer a heavier or lighter pan than others, the ‘ease of use factor’ for you and your cooking habits is one to consider.
Heat Conduction and Evenness
While all pans technically have cold and hot spots, any that are noticeable — especially in preheated stainless steel cookware — lead to irregular browning, uneven cooking, and food sticking to your skillet to the point of difficulty when cleaning. We specifically observed and recorded any hot or cold spots on the surface of each skillet to help avoid this problem.
![Person measuring the Made in Cookware 10-Inch Stainless Clad Frying Pan with a ruler](https://www.foodandwine.com/thmb/5S7RHjOchCX2KWNWIRSbTBJd33Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/faw-stainless-steel-skillets-test-made-in-frying-pan-10in-rkilgore-184-29b811a12d244ee5b401a7866a84ce52.jpg)
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Diameter
Rebecca Eisenberg, the journalist-turned-pastry-chef and founder of The Practical Kitchen, suggests leaning toward the more moderate sizes if buying a skillet for the first time. “Skillets come in a wide range of sizes, but the three most common are 8, 10, and 12 inches. If you don't have any skillets, I'd recommend starting with an 8- or a 10-inch skillet.” She says that the 8-inch is large enough when cooking for one or two people, and the 10-inch is perfect for feeding three to four. A 12-inch skillet is better for entertaining a crowd or cooking in large batches.
Heat Capacity
While nothing beats a great sear achieved on a quality stainless steel pan, you sometimes may want to finish your dish in the oven, like a seared steak. For those who like to bake, stainless steel is ideal, once again, for its ability to absorb heat quickly and evenly, so opt for an oven-safe pan that can handle higher baking temperatures if that's important to you.
Frequently Asked Questions
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Does stainless steel cookware need other upkeep or maintenance?
“Stainless steel needs much less upkeep and maintenance than cast iron,” says Eisenberg. She notes that stainless steel is less inclined to rust, so it doesn't need to be regularly seasoned to maintain a nonstick surface. To keep it shiny, you might want to periodically give it a deeper clean with one of these stainless steel cleaners.
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What does 18/10 stainless steel mean?
This refers to the ratio of chromium to nickel added and is often the preferred material. 18% chromium and 10% nickel typically mean higher durability (in other words, harder to scratch), rust- and corrosion-resistance, and better heat conduction.
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How often should we replace our stainless steel cookware?
“If you maintain and clean your stainless steel pans regularly, you won't ever need to replace them,” Eisenberg says. “The only time you may need to replace your pans is if they are truly damaged — scorched bottoms that can't be cleaned, pitting or warping on the surface or bottom of the pan, things like that. If you maintain and treat them properly, they will truly last you for decades, if not longer.” She uses dish soap and a little water but advises that persistent discoloration can be solved with pan-safe scouring powder and some elbow grease.
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What kind of recipes benefit from being cooked in stainless steel on the stove and in the oven?
“Saucy tomato-based dishes, like shakshuka, which starts on the stove but finishes in the oven to perfectly poach the eggs in the sauce.” Highly acidic foods aren't recommended for less resilient cookware, but the non-reactive nature of stainless steel makes it a perfect match for tomatoes.
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Are there secrets to storing cookware like this?
“You may want to put a sheet of felt between pans if you're stacking them,” Eisenberg says. But because stainless steel is highly durable, the extra precaution may be unnecessary. She suggests this for anyone particular about scratches or scuffing on their cookware. Otherwise, “it's purely for superficial reasons; the pans themselves will be just fine stacked together without a buffer.”
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Are stainless steel skillets oven-safe?
Your stainless steel skillet is likely oven-safe. Stainless steel is known for its extreme durability and ability to handle high temperatures (sometimes up to 800 degrees Fahrenheit). Of course, not all stainless steel cookware is created equal, so always check the manufacturer's instructions to confirm its temperature capacity. Stainless steel with aluminum bases, in particular, cannot handle heat as well.
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Are stainless steel skillets nonstick?
“Stainless steel is nonstick if you preheat it properly,” says Eisenberg. Preheating is essential for getting the best quality cook from your stainless steel cookware while maintaining its quality. Eisenberg also suggested finding the smoking point of any oil or fat you plan to use in your skillet. “Once your pan is preheated, you should adjust the temperature of your burner before adding the fat to make sure it's not going to burn.”
Other Stainless Steel Skillets We Tested
Strong Contenders
All-Clad D5 10-inch Stainless Brushed 5-Ply Fry Pan ($130 at Amazon)
Performing well in our tests but somewhat heavy and awkward to hold, this skillet wasn’t our favorite, but we still think it’s a great option.
Le Creuset 1-inch Tri-Ply Stainless Steel Fry Pan ($152 at Amazon)
A great skillet, though some trouble occurred when the edges showed signs of heating up significantly faster than the middle of the pan. Durable and easy to hold, the Le Creuset Tri-Ply Stainless Steel Fry Pan is tough competition.
Caraway Stainless Steel 10.5-Inch Fry Pan ($155 at Amazon)
We loved the design and durability of this Caraway skillet, and we also enjoyed how easy it was to clean thanks to the texture of the cooking surface. Overall, we found it to be pretty functional, although we noticed some hotspots towards the edges of the pan.
Martha by Martha Stewart 10-inch Stainless Steel Tri-Ply Fry Pan ($140 at Amazon)
This pan held up impressively during our durability tests. The high cost may be too much for some, but the longevity we expect from this skillet may make it worthwhile.
![Hand stirring mushrooms cooking in the Martha Stewart Stainless Steel Skillet with a spatula](https://www.foodandwine.com/thmb/NawnZOYn8Ege7SKrp_YnclLdeIk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/faw-stainless-steel-skillets-test-martha-stewart-tri-ply-fry-pan-10in-rkilgore-239-adad02a4baa840969db73250dde4605b.jpg)
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What Didn’t Make the List
There were a few models that didn’t perform quite as well, including the Cuisinart MultiClad Pro skillet. Its lower price point ($40) is appealing, but it was the worst-performing skillet we tested regarding durability. However, we do commend its even heating and how easy it was to clean. We were also disappointed by the OXO MIra skillet due to the awkward length and design of its handles, as well as the difficulty we had with controlling the heat (it frequently burned during our testing). We also tested pans from brands like Goldilocks Cookware, which showed excellent browning during our chicken tests and was easy to handle. However, it lacked durability, and we felt it wasn’t the best value.
Our Expertise
- Christa Glennie has been a freelance writer and food editor for nearly 20 years. She is also the author of two cookbooks and specializes in food and drink trends, agriculture, the regional foodways of Western New York, and the restaurant business. Her respect for simplicity and uncluttered counters in the kitchen ultimately fuels a desire to find and own well-designed, multi-purpose, best-in-class kitchen tools.
- For this piece, Christa also spoke with Rebecca Eisenberg, the journalist-turned-pastry-chef and founder of The Practical Kitchen, for more insights on stainless steel skillets.
- Food & Wine Updates Writer Dillon Evans contributed updates to this article. He is a lifelong home cook and baker whose work can also be found in EatingWell. His own Misen stainless steel skillet is his most frequently used cookware, and it hasn't done him wrong, yet!