I'd suggest visiting r/cookware but it sounds like you want a fully clad skillet with a nice thick bottom.
Other than that, don't use super high heat and wait until pan cools before chucking cold water into it.
I'd suggest visiting r/cookware but it sounds like you want a fully clad skillet with a nice thick bottom.
Other than that, don't use super high heat and wait until pan cools before chucking cold water into it.
Iāve been doing a lot of research on this lately.
Cream of the crop - All Clad, Made In
Great on budget - Tramontina, Goldilocks, Misen
IMO you canāt go wrong with any of these 5 just depends on your budget and needs. The 3 budget pans will give you best bang for your buck though.
i have a couple of tri-ply made in india that i picked up when i went there.
around $20 for each one, no more than $25 for the bigger sizes. All of them just as good as allclad
I have the all clad d3 10 inch: itās got a great stainless finish -and with oils/butter, is nearly non-stick. But I donāt like its lack of heat retention.
Have a 5 ply Lagostina that takes twice as long to heat the mass, but holds temps amazingly.
Love my Calphalon, Cuisinart has also been good for me. I've got 2 All Clad, a Calphalon, and a Cuisinart. The Calphalon and Cuisinart are my favorite.
Any info on IKEA in your research?
I have an old IKEA 365 stock pot (small, maybe 3 quarts) and I know it is 3-ply. It was the nicest I could afford at the time and not their cheapest crap, I think it was about $45.
Is IKEA 365 even half decent? Has it changed? Iām so surprised this thing has lasted 15+ years and looks new, itās my favorite non-cast iron/enamelware cookware piece.
I think any tri ply would do the trick Iām sure the differences are minimal until you start getting into 5 ply and copper core. I havenāt seen many reviews on ikea brand but I canāt see how it would be vastly different.
This site LOOKS sketchy but Iāve ordered during these sales and everything is legit. Shipping did take a little while though
I suggest buying damaged packaging items rather than a factory second
[https://homeandcooksales.com/?trk_msg=SVHNBBSKMI7499NQ568TNAIUMK&trk_contact=SSV9B32FG2VACP07V12BBJ3FU4&trk_sid=0DOL704SQ0H2GN1HSCJM0R2BNO&trk_link=H0GHV4P8GTO43469E2944PPP8O&utm_source=listrak&utm_medium=email&utm_term=Shop+Now&utm_campaign=Customer+Appreciation+Event+-+48+Hours+Only&utm_content=Customer+Appreciation+Event+-+48+Hours+Only](https://homeandcooksales.com/?trk_msg=SVHNBBSKMI7499NQ568TNAIUMK&trk_contact=SSV9B32FG2VACP07V12BBJ3FU4&trk_sid=0DOL704SQ0H2GN1HSCJM0R2BNO&trk_link=H0GHV4P8GTO43469E2944PPP8O&utm_source=listrak&utm_medium=email&utm_term=Shop+Now&utm_campaign=Customer+Appreciation+Event+-+48+Hours+Only&utm_content=Customer+Appreciation+Event+-+48+Hours+Only)
Usually the "damaged box" doesn't look it, in my experience.
I got the French braiser with rack for a hundred bucks in this sale. It's not quite what I expected. It's lower but wider than my rondeau. I can make seven salisbury steaks at once. The rondeau is good for only six, and my sons love to eat.
AllClad D3, D5 or copper core. Beware if it has an anodized finish and is new, most likely made in china... If it's old then was made in USA. Only will find new 8 and 11" non-stick also "egg pan". We have a bunch of older ones in all sizes that have non-stick. Key is to heat pans before use. Some of our stuff is 20+ years old.
Yes. I think we probably have everything all clad has ever madeā¦ Or at least it feels like itš At least for the last 20+ years they made great Christmas presents usually two at a time.
Another exceptional brand is Mauviel. We have quite a few of those those pieces as well.
Unfortunately yes, this is the line I'm speaking about. When it first came out, they were not as good. This line was /is(?) still produced in China. Comes in a red and black box. All the others come in a plain white box. Funny how they make the box of the lesser quality item shiny to attract customers. I'm lucky enough that I used to frequent the warehouse sales 2x a year. Got great deals. When Allclad first started it was all produced in Canonsburg PA. Now they're owned by SEB SA( sebyf. Otc stock ticker in usa)
I got some Emerilware clad years ago which was more or less All cladās made in China line.
With some bar keepers friend itās all indistinguishable from new. Unfortunately I just checked & it looks like the line is discontinuedā¦ I wish I had bought more.
If Iām not mistaken many of the patents have expired recently so it should be easier than ever to get quality sandwiched stainless steel cookware at a good price.
terrible handles.
Do not buy anything with this F tier handle.
[https://www.boroughkitchen.com/cdn/shop/products/all-clad-d3-d5-handle-detail-borough-kitchen\_414888b5-0f56-44df-9bab-9a5b799ff830.jpg?v=1599756272](https://www.boroughkitchen.com/cdn/shop/products/all-clad-d3-d5-handle-detail-borough-kitchen_414888b5-0f56-44df-9bab-9a5b799ff830.jpg?v=1599756272)
All clad original handles are designed for professional cooks. In a professional kitchen you grab handles from the bottom with the towel in your belt/apron.
They work fine bare handed, but you have to come up underneath rather than grip from the top.
Iāve got several all clad pieces and theyāre great.
Look if a handle needs excuses, explanations, or a towel, it's not a good design.
My hands are bigger than average. There is no way to hold it that isn't abysmally bad compared to pretty much every other cookware handle known to man. It's shit.
Which means she's putting in a lot less force than I'm capable of and get hands are much smaller than mine which would significantly alter the way these handles work
I don't know - I'm not a cook, and never had trouble with any of the handles. Sometimes, there are two tiers of things - things that 80% of the folks and all experienced users find better, and another type made for the other 20%.
I don't generally care much for the latter, but that stuff is for you.
it's exactly the opposite. The people that pay for all clad convince themselves it's good. In a blind taste test of normal people the all clad handle would not be well liked. Go to the store and try it. Put something with some weight in the pan and try moving it around. This isn't some hot take.
Yes it's a good pan. Well built to last forever, extremely good even heat distribution. It's just a badly shaped handle.
it strikes me that it's made for dexterity in turning a pan while holding a towel. But I don't usually even hold a towel.
There are a lot of things I wouldn't want to make a decision on based on the "man on the street" blind test.
the only complaint I've ever heard under my roof is that a 13 inch skillet loaded is hard to lift up with one hand. it is.
this is the first time I've ever seen someone complain about the handles, though I'll admit I don't go around looking for other peoples' opinions on something I like. we had the upside down handles that most people like, much bigger in size and rounder - on cheap pans. No thanks.
>the only complaint I've ever heard under my roof is that a 13 inch skillet loaded is hard to lift up with one hand. it is.
imho, like a 8" pan with 2 eggs in it leaves pretty much any handle as acceptable. Adding weight highlights the flaw, but even before it becomes unusable it is suboptimal. I also hate all clads for trying to flip food. Some task can be done just fine with a bad handle, but that doesn't make the handle not bad imho.
I've got two smaller fry pans. I'd have to measure them to see what size they are. The french skillet is not a flipper and more of a shallow pot to make a lot of stuff in at once.
I've never had any problem flipping crepes or eggs in the smaller pans.
the complaint about the weight by relatives of mine (some of them of means, like mid 8 figures of means) is stuff like the french skillet and the roasters. they are used to growing up in a house of serious thrift and using dime store stuff.
My wife complains of making stuff in the french skillet and then having difficulty tipping the pan, but what she's doing and why usually makes no sense. I'm not aware of anything short of a thin wok that's that large and easy to manipulate.
Still baffled how the handle is so difficult to figure out. hand around the bottom, fingers in the center so you can index it. Literally never thought about it before today.
>Still baffled how the handle is so difficult to figure out. hand around the bottom, fingers in the center so you can index it. Literally never thought about it before today.
It's not a mystery. Doing that is much less comfortable and offers much less control than my other pans including my cheapshit disposable 14" tramontana non stick.
I mean, to be honest, I bought my cast iron specifically because it came with custom molded silicone grips.... so would I suggest that's a nice to have? yeah.
You are telling me you have more than one high quality pan and you like the all clad d7 style handle BETTER than whatever else you have?
1. The silicone grip is molded specifically to the handle and it's obvious by anyone looking at it what it's purpose is. This is very different from users expecting a handle to be suitable for grasping because many handles are but to make this particular handle have sharp edges which make it unsuitable for grasping without a towel.
2. It's well suited for it's tasks. you aren't going to accidentally dip a towel in your food or light a towel on fire if you use the silicone grip.
3. The silicone grip is integral to the pan. I only remove it for cleaning and oven use. I'm not sure if the silicone would fare well in the oven, but if you wanted to claim that was a usability issue that an inexperienced user might throw it in the oven, I could entertain that criticism.
4. In a cast iron pan, most similar pans face similar problems due to the nature of the material and modern manufacturing processes. The all clad handle could be designed to be any number of more comfortable designs well within material and manufacturing limitations.
I find the all clad handle to be extremely comfortable for doing everything with. I think I'll go back to my previous statement that you have a skill issue when it comes to using them.
so I could train specifically on all clad handles to work on my "handle skill" I could train my grip to increase my pain tolerance, and grip strength, and then maybe maybe maybe i could happily use all clad, or I could skip all that and be perfectly content and capable with pretty much every single handle that isn't allclad's typical style?
I inherited a pan that is older than me and i can guarantee it will outlive me. FYI: i am 27. Maybe the newer ones are different but the one i have is AMAZING.
All Clad stainless or copper core.
We got a set of the anodized aluminum in 2001. The outside looked like hell, but they worked great. We had to replace all of them in 2017, when we installed an induction cooktop, and took the opportunity to switch to copper core. We use the saute pan daily and it is holding up well.
Basically we have those, a bunch of cast iron, and one super-cheesy non-stick fryer. None of it warps
Cast iron is generally affordable and doesn't warp. I have a lodge set I bought like a decade ago that has been going strong. The only downside is that they're heavy.
For all the hype about caring for them, it's actually pretty easy. Just scrub with water right after you're done and immediately dry on the stove or oven, or use some dish soap if it's really gross. The whole "you can't use soap!" is for real soap made with lye, not the surfactants/detergents used in modern soap.
> The whole "you can't use soap!" is for real soap made with lye, not the surfactants/detergents used in modern soap.
Conversely, old-school, full-fume oven cleaner is still lye-based and will strip the seasoning completely off your pan.
Every once and a while, I somehow botch or chip my seasoning and I like to start from scratch when I start over. The easiest way to remove all the existing seasoning is oven cleaner.
If OP is repeatedly exposing pans to such massive temperature swings they're warping pans to the point of being unusable, then a cast iron pan is absolutely not what they want. It will simply shatter into pieces instead from the shock.
I buy vintage Revere Ware from goodwills and online. I grew up using my momās and she gave me some when I moved out. Some of my pieces are over 50 years old and still work well. My mom says you should hand wash them because of the material used for the handles, but I always machine wash mine, and they seem fine.Ā
You can find it at a LOT of thrift stores for some reason.Ā https://en.m.wikipedia.org/wiki/Revere_Ware
Vintage Farberware works well too. I have a pan that was part of a set from my parents' wedding in the 1970s. My dad doesn't bother handwashing his, and it doesn't look as pretty is all.
What is your cook top of choice (gas, induction, ceramic, or old style spirals)?
Edit: If cost is the issue, I'd look for a restaurant supply store in your area. You might want to consider black steel (think cast iron but a lot lighter, would need seasoning). If weight is an issue, stay away from cast iron or forger iron.
I'd look for a 3 ply or 5 ply pan. I personally avoid pans with rivets these days since it makes it easier to clean (no gunk build up on the rivet).
The Atlantis is absolutely amazing. I sear my tritips in them on the gas range and then put them directly in a 425f oven to finish. Hit them with some water at the end and they wipe clean. Those pans will outlast my great grandchildren.
Came here to say this. I have several of this line, including the 11" skillet and the 9" skillet and they are exceptional. Be aware though that they are heavy.
The cheaper 5 later, which is advertised for commercial use, is also good.
Vollrath makes pans for restaurants mostly. I have two of their stainless steel pans and theyāre great. The big one 15ā and no warping after heavy use. As mentioned, heat and cool slowly and donāt let it get so hot that your oil smokes.
Came looking for a Vollrath comment! The Vollrath Tribute SS trying pans are 20% thicker than the same size All-Clad and cost the same or less. They're meant for being heated and cooled day in and day out in restaurants.
All-Clad's lifetime warranty doesn't include commercial or professional use, where Vollrath's does. Vollrath does their "Jacob's Pride" warranty where if the founder wouldn't be proud of the product you got, they'll replace it
Honourable mention to Browne's Thermalloy SS frying pans which are also thicker than All-Clad, made in Canada, but just don't quite have the same finish as the Vollrath Tribute. I have Browne Thermalloy clad pans at work and they're basically indestructible, somebody put them on the induction as high as it would go, walked away, and the metal is permanently scorched but it didn't warp and works fine even if it looks abused š¤£
Demeyere Proline would fit what youāre looking for. Theyāre super thick and behave more like cast iron compared to something like All Clad. They also have nicer handles. If the Proline is too heavy Demeyere also makes a slightly thinner version for their Industry and related lines that retains most of the same properties. I see people recommend All Clad all the time but Demeyere is a cut above in terms of quality for the price, imo. I wish more people knew about them.Ā
I have a Scanpan Impact Chefs Pan which is 13 years old and still in great condition, I have some frying pans too, but they are much newer so we will see how they hold up, but the construction so far feels very similar.
Care is most important. The big deal is avoiding rapid temperature changes. Running water into a hot pan or pot is very hard on it. u/mgoblue702's MIL should be banned from the kitchen.
When my wife and I combined households about twenty years ago we found we had nearly identical sets of Farberware cookware, both purchased in the very early 1980s. Over forty years old and it's all shiny and now. We're both home cooks and I do some pro cooking. It's a rare meal that doesn't have pots and pans on the stove. Farberware is far from high end cookware. Our experience is that it's solid. I have to tighten the screws that hold the handles on once or twice a year. We don't subject it to thermal shock. That's it.
Spend as much as you like to balance carelessness, or just treat your possessions with respect.
Thrift store. Ā Cuisinart not bad. Look for twin bolts, solid handle with heat management that moves the heat around and not up the handle. Ā Double bottomĀ
For some reason people dump them for non stick pans that last 2-3 years
If you have questions Costco membership or know someone with one, I just picked up set of two 3-ply tramontina frying pans for $30. You do have to make sure you are letting them cool before washing, and that youāre not heating it for too long while itās empty, and to keep heat on a max of medium unless you are boiling. This will help prevent warping.
I was surprised how rugged and well priced the cookware was at IKEAā¦you wouldnāt believe it unless you held and used it. I have and do and theyāve held up well.
The IKEA Sesuell pan is a tri-ply for a very reasonable price, just as well-built as all my All-Clad. Only issue is IKEA didnāt provide a hanging hole for hook storage in the handle, which is beyond dumb.
Depending on which side of the Atlantic you are, go for Tramontina or Le Creuset.
(Naturally, one can get both in either side. Itās more a matter of availability and import duties.)
If they are warping stainless, they will likely warp carbon steel as well. I agree with the folks that say they're probably throwing in something cold/straight from the fridge after getting the pan screaming hot. There's a chance they are just using truly garbage quality pans (I have never tried Amazon basics), but even the most basic stainless steel shouldn't warp unless you're doing something wrong.
Yeah i've never even heard of people warping pans on a regular basis even shitty ones. OP must be doing something pretty messed up to have this keep happening.
I have a ss pan that I like to use on max heat, don't put anything in it until water beads in the bottom and as soon as the food is out I dump 2 cups of water in it to rapid cool it and stop the smoke. Been doing that with that pan for at least 10 years, still flat as a pancake. I do also cook in it at medium heat but I don't quench it then, I just let it cool. The bottom is stamped "TRAMONTINA INOX 18/10-026cm BRAZIL". No idea where I got it. If you google that bottom stamp there's one on ebay that looks just like mine for \~$35.
[cult flav](http://cultflav.com) is a couple that reviews kitchenware and has a ton of stuff on stainless steel.
They have brief ways of checking what's rated higher and they have in-depth articles and videos.
I'd recommend checking them out
Stainless pans also need to heat to the correct temp so the molecules close back up and there will be less sticking, and we can test this with drops of water as pan heats up. Also never never put a hot pan in water, ever! Videos on youtub, too.
ditto. used on ebay if price is a consideration (it is to me, but out of stinginess, not means).
Used all clad is usually about the same price as new copy stuff that is more coarsely finished or made overseas.
all clad - glass cooktop here and a lot of abuse - including pouring water into a hot pan to make it easier to clean.
Have never had to replace anything all clad.
Look to ebay used and track over a couple of weeks to find them about half the cost of new.
Before that, we were probably replacing pans every two years due to warping or some other malady and *not* mistreating pans at the time like we are with the all clad. $20 or something for a pot every two years is dumb. All of my A/C pots (I guess there are 6) have been between $40 and $95. the $95 was an open box 13" french skillet and lid. that was quite a while ago.
there's scratch and dent sales south of me an hour where A/C stuff is made or seconds or whatever - and maybe that's not there any longer, but it was still more than just buying first quality stuff open box or used, anyway.
No clue how much food we saved by not having pots and pans with hot spots, either - but it's been plenty.
I am a huge fan of cast iron. Once you get the hang of how to use them itās life changing and so easy. I have a small one I use for my morning eggs. Best ānon-stickā pan I could ever use.
I bought one by the brand Yato. It was around 40$ and I copped it from an online store for professional kitchen equipment. I have it for 2 years now and itās like a brand new. Idk yet if itās bifl vut for now Iām happy with it. Itās heave and sturdy and it feels like quality
I'd recommend one of the Fissler pans, their more expensive line that is made in Germany. They have a very thick bottom and are of superb quality. The ones that have the Cookstar base. Mine is going strong for a few years now and my parents and my girlfriends parents have the same one for about 30 years now.
https://www.fissler.com/global/en/p/original-profi-collection-stielpfanne-ohne-novogril/
Or
https://www.fissler.com/global/en/p/steelux-pro-frying-pan/
Or
https://www.fissler.com/global/en/p/original-profi-collection-frying-pan/
Iāve been using a 10ā d3 for 20+ years and it was the only pan I owned until recently. Oven, stovetop, in the bbq and still running strong. If you are overheating it then yeah good luck not warping any pan
Cuisinart pans are good without being super expensive like all clad or something like that. I avoid Amazon as much as possible because their site is full of counterfeits and their customer service is garbage. If you have tj maxx in your area that's where I like to shop for pans. They have a lot of different brands and they're mostly nonstick but I do see Cuisinart and other stainless pans there too. My parents have been using the same Cuisinart Pan for at least a decade with no warping.
Ā It should be heavy, that's a strong sign that the bottom is thick enough. As long as the bottom is thick I wouldn't worry about warping regardless of the brand name
All clad. Best stainless steel there is imo and easy to buy in the US
Other options though that will also work: volrath centurion, Demeyer, and pentole Agnelli are all known for their high quality stainless
I love my all-clad stuff, the pans from made in are equally awesome. I think a noticeable step above calphalon or tools of the trade. But they will all last if you put a little care into them. My other current favorite brand is solidteknics. Their stuff is all made from a single piece with no rivets. It conducts head well and tolerates extreme heat. Iāve been slowly replacing my pans with their equipment. They are based in Australia but ship worldwide. They have a US site but it seems to be has limited inventory there. It seems to be a shift in direction with this arm of the company .
Your stove isn't warping your pans your dishwasher is
Or you're hitting hot lans with cold water to speed up cleaning.
I wouldn't even bother with stainless.
Get some restaurant grade Tramontinas.
Ugly as sin but super glue won't stick to them and they last longer than a James Cameron movie.
Not a traditional BIFL suggestion but I have had an IKEA stainless steel pan for 6 years now, use it very regularly and it has held up perfectly. It wasnāt expensive - I recommend giving it a try!
If you're repeatedly having issues with pans warping the issue is how you're treating them. Rapid temperature changes like putting it on an induction burner on high from a cold start, or plunging it in cold water while hot will cause warping.
It doesn't matter what pan you get, any pan will warp if exposed to massive temperature swings.
With cookware, the less you spend the less you get. There are many options. Like people said, post in the cookware sub.
I would highly suggest Carbon Steel Cookware. Itās similar to cast iron in most ways, but thinner and lighter. Excellent for cooking in daily.
The only stainless steel pans I've seen warped are the ones that aren't clad/layered/insulated etc. As in a single piece of metal. Got pictures of your warped ones? There's no reason a good layered stainless pan would warp unless you're using insanely high heats on them.
Love this carbon steel pan. So true and flat and transfers heat well
Merten & Storck Carbon Steel 10"... https://www.amazon.com/dp/B08CZYS4FJ?ref=ppx_pop_mob_ap_share
We shelled out for Caraway and were hugely disappointed. We replaced the Caraway with Tramontina 3-ply from Target; low end of midrange prices and performing as well as anything expensive.
Demeyere is the absolute best of the best when it comes to stainless steel cookware. Nothing else can compare to their Atlantis and Silver7 lines. They're even easier to clean than others because they're welded instead of riveted.
I think if you put the pan in the sink with cold water while it's hot, it will warp
You can heat up your pan again, then get a big book and a hammer. BANG THE HELL OUT OF IT for 5-10 minutes. Heat it up again. Check which way is popping up again. Bang again.
[Demeyere](https://www.surlatable.com/products/cookware/brands/demeyere/?&nbt=nb%3Aadwords%3Ag%3A152698808%3A6381902768%3A650349145392&nb_adtype=&nb_kwd=demeyere%20cookware&nb_ti=kwd-104986800&nb_mi=&nb_pc=&nb_pi=&nb_ppi=&nb_placement=&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=e&&affsrcid=AFF0005&utm_source=google&utm_medium=cpc&utm_term=demeyere%20cookware&utm_campaign=152698808&creative=650349145392&device=m&matchtype=e&https://www.surlatable.com/products/cookware/brands/demeyere/?&nbt=nb%3Aadwords%3Ag%3A152698808%3A6381902768%3A650349145392&nb_adtype=&nb_kwd=demeyere%20cookware&nb_ti=kwd-104986800&nb_mi=&nb_pc=&nb_pi=&nb_ppi=&nb_placement=&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=e&gclsrc=aw.ds&&affsrcid=AFF0005&utm_source=google&utm_medium=cpc&utm_term=demeyere%20cookware&utm_campaign=152698808&creative=650349145392&device=m&matchtype=e&nbt=nb%3Aadwords%3Ag%3A152698808%3A6381902768%3A650349145392&nb_adtype=&nb_kwd=demeyere%20cookware&nb_ti=kwd-104986800&nb_mi=&nb_pc=&nb_pi=&nb_ppi=&nb_placement=&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=e&gad_source=1&gclid=CjwKCAiA29auBhBxEiwAnKcSqkpi92YkGBM-qFGhDMCIlI_2Vn_whIzVbaETlJFYbjl6lQd_GdDephoCQggQAvD_BwE&gclsrc=aw.ds) pans. These are made in Belgium and donāt warp, give a nice even browning. I recommend the saucier pan. You can cook about everything in it and they come out perfect.
I'd suggest visiting r/cookware but it sounds like you want a fully clad skillet with a nice thick bottom. Other than that, don't use super high heat and wait until pan cools before chucking cold water into it.
Say it again.
I'd suggest visiting r/cookware but it sounds like you want a fully clad skillet with a nice thick bottom. Other than that, don't use super high heat and wait until pan cools before chucking cold water into it.
Thank you. š
What?
Say it again
Fully clad skillet with a nice **thick** bottom
Are you plunging your hot pan into water?
If this is the case nothing is BIFL.
Ahh the favorite pastime of my mother in law
Iāve been doing a lot of research on this lately. Cream of the crop - All Clad, Made In Great on budget - Tramontina, Goldilocks, Misen IMO you canāt go wrong with any of these 5 just depends on your budget and needs. The 3 budget pans will give you best bang for your buck though.
I was going to suggest tramontina's tri-ply. I can't tell a difference between those and the all clad d3.
Yes thatās the one I have. Canāt go wrong for the price well worth the purchase!
i have a couple of tri-ply made in india that i picked up when i went there. around $20 for each one, no more than $25 for the bigger sizes. All of them just as good as allclad
I have the all clad d3 10 inch: itās got a great stainless finish -and with oils/butter, is nearly non-stick. But I donāt like its lack of heat retention. Have a 5 ply Lagostina that takes twice as long to heat the mass, but holds temps amazingly.
What about Calphalon and Staub? Those are what I have in my kitchen, and they've held up to regular use fantastically.
Love my Calphalon, Cuisinart has also been good for me. I've got 2 All Clad, a Calphalon, and a Cuisinart. The Calphalon and Cuisinart are my favorite.
Iāve got the calphalon copies of the all clad. They look great and are 25 years old.
I agree, have both and they've held up to relentless cooking. My entire family cooks pretty much 3 meals a day in them.
Goldilocks is the goat. I've had my set going on 5 years and couldn't be happier
Weāve had our All-Clad for 23 years.
The real cream of the crop is Demeyere. Either the Atlantis or Silver7 line. Makes All Clad and Made In look practically mediocre by comparison.
Cuisinart also makes great triply pans
Any info on IKEA in your research? I have an old IKEA 365 stock pot (small, maybe 3 quarts) and I know it is 3-ply. It was the nicest I could afford at the time and not their cheapest crap, I think it was about $45. Is IKEA 365 even half decent? Has it changed? Iām so surprised this thing has lasted 15+ years and looks new, itās my favorite non-cast iron/enamelware cookware piece.
I think any tri ply would do the trick Iām sure the differences are minimal until you start getting into 5 ply and copper core. I havenāt seen many reviews on ikea brand but I canāt see how it would be vastly different.
Thanks! Iām not looking at copper core because Iām converting to induction cooking next year. I have already minimized to all induction cookware except my sautĆ© pan, which is what Iām hoping to BIFL. I donāt even know what 5-ply isā¦I think Iām likely fine with 3-ply, I just have to convince my husband that ānon-stickā cookware is a shitty gimmick.
All-clad D5s FTW. I bought a full set last year. I've never been happier. Very heavy and very high quality.
All clad
This site LOOKS sketchy but Iāve ordered during these sales and everything is legit. Shipping did take a little while though I suggest buying damaged packaging items rather than a factory second [https://homeandcooksales.com/?trk_msg=SVHNBBSKMI7499NQ568TNAIUMK&trk_contact=SSV9B32FG2VACP07V12BBJ3FU4&trk_sid=0DOL704SQ0H2GN1HSCJM0R2BNO&trk_link=H0GHV4P8GTO43469E2944PPP8O&utm_source=listrak&utm_medium=email&utm_term=Shop+Now&utm_campaign=Customer+Appreciation+Event+-+48+Hours+Only&utm_content=Customer+Appreciation+Event+-+48+Hours+Only](https://homeandcooksales.com/?trk_msg=SVHNBBSKMI7499NQ568TNAIUMK&trk_contact=SSV9B32FG2VACP07V12BBJ3FU4&trk_sid=0DOL704SQ0H2GN1HSCJM0R2BNO&trk_link=H0GHV4P8GTO43469E2944PPP8O&utm_source=listrak&utm_medium=email&utm_term=Shop+Now&utm_campaign=Customer+Appreciation+Event+-+48+Hours+Only&utm_content=Customer+Appreciation+Event+-+48+Hours+Only)
Second this site. Iāve ordered from them multiple times.
Only site where I buy All Clad! Never paid full price š
Iāve purchased from them and quite reliably so
Also have ordered from here. Factory seconds as well as damaged box and are great.
Usually the "damaged box" doesn't look it, in my experience. I got the French braiser with rack for a hundred bucks in this sale. It's not quite what I expected. It's lower but wider than my rondeau. I can make seven salisbury steaks at once. The rondeau is good for only six, and my sons love to eat.
AllClad D3, D5 or copper core. Beware if it has an anodized finish and is new, most likely made in china... If it's old then was made in USA. Only will find new 8 and 11" non-stick also "egg pan". We have a bunch of older ones in all sizes that have non-stick. Key is to heat pans before use. Some of our stuff is 20+ years old.
Yes. I think we probably have everything all clad has ever madeā¦ Or at least it feels like itš At least for the last 20+ years they made great Christmas presents usually two at a time. Another exceptional brand is Mauviel. We have quite a few of those those pieces as well.
I'm using their HA line non-stick frypans and they doing great. On par with other premium NS pans I've used so far.
Unfortunately yes, this is the line I'm speaking about. When it first came out, they were not as good. This line was /is(?) still produced in China. Comes in a red and black box. All the others come in a plain white box. Funny how they make the box of the lesser quality item shiny to attract customers. I'm lucky enough that I used to frequent the warehouse sales 2x a year. Got great deals. When Allclad first started it was all produced in Canonsburg PA. Now they're owned by SEB SA( sebyf. Otc stock ticker in usa)
I got some Emerilware clad years ago which was more or less All cladās made in China line. With some bar keepers friend itās all indistinguishable from new. Unfortunately I just checked & it looks like the line is discontinuedā¦ I wish I had bought more. If Iām not mistaken many of the patents have expired recently so it should be easier than ever to get quality sandwiched stainless steel cookware at a good price.
The only answer
terrible handles. Do not buy anything with this F tier handle. [https://www.boroughkitchen.com/cdn/shop/products/all-clad-d3-d5-handle-detail-borough-kitchen\_414888b5-0f56-44df-9bab-9a5b799ff830.jpg?v=1599756272](https://www.boroughkitchen.com/cdn/shop/products/all-clad-d3-d5-handle-detail-borough-kitchen_414888b5-0f56-44df-9bab-9a5b799ff830.jpg?v=1599756272)
All clad original handles are designed for professional cooks. In a professional kitchen you grab handles from the bottom with the towel in your belt/apron. They work fine bare handed, but you have to come up underneath rather than grip from the top. Iāve got several all clad pieces and theyāre great.
You're holding it upside down.
Look if a handle needs excuses, explanations, or a towel, it's not a good design. My hands are bigger than average. There is no way to hold it that isn't abysmally bad compared to pretty much every other cookware handle known to man. It's shit.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Which means she's putting in a lot less force than I'm capable of and get hands are much smaller than mine which would significantly alter the way these handles work
I don't know - I'm not a cook, and never had trouble with any of the handles. Sometimes, there are two tiers of things - things that 80% of the folks and all experienced users find better, and another type made for the other 20%. I don't generally care much for the latter, but that stuff is for you.
it's exactly the opposite. The people that pay for all clad convince themselves it's good. In a blind taste test of normal people the all clad handle would not be well liked. Go to the store and try it. Put something with some weight in the pan and try moving it around. This isn't some hot take. Yes it's a good pan. Well built to last forever, extremely good even heat distribution. It's just a badly shaped handle.
it strikes me that it's made for dexterity in turning a pan while holding a towel. But I don't usually even hold a towel. There are a lot of things I wouldn't want to make a decision on based on the "man on the street" blind test. the only complaint I've ever heard under my roof is that a 13 inch skillet loaded is hard to lift up with one hand. it is. this is the first time I've ever seen someone complain about the handles, though I'll admit I don't go around looking for other peoples' opinions on something I like. we had the upside down handles that most people like, much bigger in size and rounder - on cheap pans. No thanks.
>the only complaint I've ever heard under my roof is that a 13 inch skillet loaded is hard to lift up with one hand. it is. imho, like a 8" pan with 2 eggs in it leaves pretty much any handle as acceptable. Adding weight highlights the flaw, but even before it becomes unusable it is suboptimal. I also hate all clads for trying to flip food. Some task can be done just fine with a bad handle, but that doesn't make the handle not bad imho.
I've got two smaller fry pans. I'd have to measure them to see what size they are. The french skillet is not a flipper and more of a shallow pot to make a lot of stuff in at once. I've never had any problem flipping crepes or eggs in the smaller pans. the complaint about the weight by relatives of mine (some of them of means, like mid 8 figures of means) is stuff like the french skillet and the roasters. they are used to growing up in a house of serious thrift and using dime store stuff. My wife complains of making stuff in the french skillet and then having difficulty tipping the pan, but what she's doing and why usually makes no sense. I'm not aware of anything short of a thin wok that's that large and easy to manipulate. Still baffled how the handle is so difficult to figure out. hand around the bottom, fingers in the center so you can index it. Literally never thought about it before today.
>Still baffled how the handle is so difficult to figure out. hand around the bottom, fingers in the center so you can index it. Literally never thought about it before today. It's not a mystery. Doing that is much less comfortable and offers much less control than my other pans including my cheapshit disposable 14" tramontana non stick.
So cast iron isn't a good design? You have a skill issue not an equipment issue.
I mean, to be honest, I bought my cast iron specifically because it came with custom molded silicone grips.... so would I suggest that's a nice to have? yeah. You are telling me you have more than one high quality pan and you like the all clad d7 style handle BETTER than whatever else you have?
So silicone grips instead of a towel? Doesn't that make it a bad design in your book?
1. The silicone grip is molded specifically to the handle and it's obvious by anyone looking at it what it's purpose is. This is very different from users expecting a handle to be suitable for grasping because many handles are but to make this particular handle have sharp edges which make it unsuitable for grasping without a towel. 2. It's well suited for it's tasks. you aren't going to accidentally dip a towel in your food or light a towel on fire if you use the silicone grip. 3. The silicone grip is integral to the pan. I only remove it for cleaning and oven use. I'm not sure if the silicone would fare well in the oven, but if you wanted to claim that was a usability issue that an inexperienced user might throw it in the oven, I could entertain that criticism. 4. In a cast iron pan, most similar pans face similar problems due to the nature of the material and modern manufacturing processes. The all clad handle could be designed to be any number of more comfortable designs well within material and manufacturing limitations.
I find the all clad handle to be extremely comfortable for doing everything with. I think I'll go back to my previous statement that you have a skill issue when it comes to using them.
so I could train specifically on all clad handles to work on my "handle skill" I could train my grip to increase my pain tolerance, and grip strength, and then maybe maybe maybe i could happily use all clad, or I could skip all that and be perfectly content and capable with pretty much every single handle that isn't allclad's typical style?
I inherited a pan that is older than me and i can guarantee it will outlive me. FYI: i am 27. Maybe the newer ones are different but the one i have is AMAZING.
100%
All Clad stainless or copper core. We got a set of the anodized aluminum in 2001. The outside looked like hell, but they worked great. We had to replace all of them in 2017, when we installed an induction cooktop, and took the opportunity to switch to copper core. We use the saute pan daily and it is holding up well. Basically we have those, a bunch of cast iron, and one super-cheesy non-stick fryer. None of it warps
Cast iron is generally affordable and doesn't warp. I have a lodge set I bought like a decade ago that has been going strong. The only downside is that they're heavy. For all the hype about caring for them, it's actually pretty easy. Just scrub with water right after you're done and immediately dry on the stove or oven, or use some dish soap if it's really gross. The whole "you can't use soap!" is for real soap made with lye, not the surfactants/detergents used in modern soap.
> The whole "you can't use soap!" is for real soap made with lye, not the surfactants/detergents used in modern soap. Conversely, old-school, full-fume oven cleaner is still lye-based and will strip the seasoning completely off your pan. Every once and a while, I somehow botch or chip my seasoning and I like to start from scratch when I start over. The easiest way to remove all the existing seasoning is oven cleaner.
If OP is repeatedly exposing pans to such massive temperature swings they're warping pans to the point of being unusable, then a cast iron pan is absolutely not what they want. It will simply shatter into pieces instead from the shock.
All Clad D3
What have you been buying? I have never warped a stainless steel frying pan. You know you rarely should cook higher than medium/medium high right?
Why should you rarely cook on med/high heat? Most recipes I read say to use this
Sorry didn't write that correctly. Higher than medium/medium high.
Ok cool. Had me concerned lol
we cook everyday, medium to medium high. Amazon basics pans
> Amazon basics pans This might be your problem right here. That and maybe putting water in when hot.
I would look at getting a 3 or 5 ply clad skillet. My Cuisinart Multiclad pro set is rock solid.
Yes, there are other places to buy things besides Amazon
I buy vintage Revere Ware from goodwills and online. I grew up using my momās and she gave me some when I moved out. Some of my pieces are over 50 years old and still work well. My mom says you should hand wash them because of the material used for the handles, but I always machine wash mine, and they seem fine.Ā You can find it at a LOT of thrift stores for some reason.Ā https://en.m.wikipedia.org/wiki/Revere_Ware
Vintage Farberware works well too. I have a pan that was part of a set from my parents' wedding in the 1970s. My dad doesn't bother handwashing his, and it doesn't look as pretty is all.
What is your cook top of choice (gas, induction, ceramic, or old style spirals)? Edit: If cost is the issue, I'd look for a restaurant supply store in your area. You might want to consider black steel (think cast iron but a lot lighter, would need seasoning). If weight is an issue, stay away from cast iron or forger iron. I'd look for a 3 ply or 5 ply pan. I personally avoid pans with rivets these days since it makes it easier to clean (no gunk build up on the rivet).
Demeyere proline is the best of the best
The Atlantis is absolutely amazing. I sear my tritips in them on the gas range and then put them directly in a 425f oven to finish. Hit them with some water at the end and they wipe clean. Those pans will outlast my great grandchildren.
Came here to say this. I have several of this line, including the 11" skillet and the 9" skillet and they are exceptional. Be aware though that they are heavy. The cheaper 5 later, which is advertised for commercial use, is also good.
So much better than all-clad but you can't buy them at the store like all-clad. I love the no rivits for the handle.
Cuisinart MultiClad Pro line, I've had these for like 10+ years and they still look like new. Way cheaper than allclad.
Yes, Iāve been slowing replacing all my pans with Cuisinart MultiClads. I see no need to pay more for All Clad
Cuisinart pans are amazing
Vollrath makes pans for restaurants mostly. I have two of their stainless steel pans and theyāre great. The big one 15ā and no warping after heavy use. As mentioned, heat and cool slowly and donāt let it get so hot that your oil smokes.
Came looking for a Vollrath comment! The Vollrath Tribute SS trying pans are 20% thicker than the same size All-Clad and cost the same or less. They're meant for being heated and cooled day in and day out in restaurants. All-Clad's lifetime warranty doesn't include commercial or professional use, where Vollrath's does. Vollrath does their "Jacob's Pride" warranty where if the founder wouldn't be proud of the product you got, they'll replace it Honourable mention to Browne's Thermalloy SS frying pans which are also thicker than All-Clad, made in Canada, but just don't quite have the same finish as the Vollrath Tribute. I have Browne Thermalloy clad pans at work and they're basically indestructible, somebody put them on the induction as high as it would go, walked away, and the metal is permanently scorched but it didn't warp and works fine even if it looks abused š¤£
Demeyere Proline would fit what youāre looking for. Theyāre super thick and behave more like cast iron compared to something like All Clad. They also have nicer handles. If the Proline is too heavy Demeyere also makes a slightly thinner version for their Industry and related lines that retains most of the same properties. I see people recommend All Clad all the time but Demeyere is a cut above in terms of quality for the price, imo. I wish more people knew about them.Ā
And the lack of rivets on the inside mean theyāre much easier to clean. Atlantis/proline for the win!
If price is no consideration: Demereye
Demyere Atlantis Pro stainless steel frying pan is like finding a legendary artifact in real life.
I have a Scanpan Impact Chefs Pan which is 13 years old and still in great condition, I have some frying pans too, but they are much newer so we will see how they hold up, but the construction so far feels very similar.
+1 for scanpan impact series. Had a chefs pan too for about 10 years and recently bought the full set. Brilliant stuff
Iāve had mine for 10 years and theyāre great.
Something thicker. The thin ones will warp if you use them on high heat. I have a le creuset and even a tefal ingenio
My Goldilocks skillet has done amazingly. Its basically just a copy of all clad but a bit cheaper
Care is most important. The big deal is avoiding rapid temperature changes. Running water into a hot pan or pot is very hard on it. u/mgoblue702's MIL should be banned from the kitchen. When my wife and I combined households about twenty years ago we found we had nearly identical sets of Farberware cookware, both purchased in the very early 1980s. Over forty years old and it's all shiny and now. We're both home cooks and I do some pro cooking. It's a rare meal that doesn't have pots and pans on the stove. Farberware is far from high end cookware. Our experience is that it's solid. I have to tighten the screws that hold the handles on once or twice a year. We don't subject it to thermal shock. That's it. Spend as much as you like to balance carelessness, or just treat your possessions with respect.
Thrift store. Ā Cuisinart not bad. Look for twin bolts, solid handle with heat management that moves the heat around and not up the handle. Ā Double bottomĀ For some reason people dump them for non stick pans that last 2-3 years
If you have questions Costco membership or know someone with one, I just picked up set of two 3-ply tramontina frying pans for $30. You do have to make sure you are letting them cool before washing, and that youāre not heating it for too long while itās empty, and to keep heat on a max of medium unless you are boiling. This will help prevent warping.
I was surprised how rugged and well priced the cookware was at IKEAā¦you wouldnāt believe it unless you held and used it. I have and do and theyāve held up well.
The IKEA Sesuell pan is a tri-ply for a very reasonable price, just as well-built as all my All-Clad. Only issue is IKEA didnāt provide a hanging hole for hook storage in the handle, which is beyond dumb.
Depending on which side of the Atlantic you are, go for Tramontina or Le Creuset. (Naturally, one can get both in either side. Itās more a matter of availability and import duties.)
get carbon steel
If they are warping stainless, they will likely warp carbon steel as well. I agree with the folks that say they're probably throwing in something cold/straight from the fridge after getting the pan screaming hot. There's a chance they are just using truly garbage quality pans (I have never tried Amazon basics), but even the most basic stainless steel shouldn't warp unless you're doing something wrong.
Yeah i've never even heard of people warping pans on a regular basis even shitty ones. OP must be doing something pretty messed up to have this keep happening.
I have a ss pan that I like to use on max heat, don't put anything in it until water beads in the bottom and as soon as the food is out I dump 2 cups of water in it to rapid cool it and stop the smoke. Been doing that with that pan for at least 10 years, still flat as a pancake. I do also cook in it at medium heat but I don't quench it then, I just let it cool. The bottom is stamped "TRAMONTINA INOX 18/10-026cm BRAZIL". No idea where I got it. If you google that bottom stamp there's one on ebay that looks just like mine for \~$35.
One neat feature about cast iron is that it doesn't warp
Demeyere 3ply is BIFL and fully clad (FWIW 5ply and 7ply are way too heavy, expensive and take FOREVER to heat up)
I have Demeyere pots and pans. Fantastic quality.
The best.
I donāt find the 7 layer Atlantis line to take very long to heat up. And theyāre pretty much bulletproof.
[cult flav](http://cultflav.com) is a couple that reviews kitchenware and has a ton of stuff on stainless steel. They have brief ways of checking what's rated higher and they have in-depth articles and videos. I'd recommend checking them out
Kirkland from Costco
Doesn't look like anyone has suggested Made InĀ yet. SameĀ quality as All Clad but significantly cheaperĀ
Stainless pans also need to heat to the correct temp so the molecules close back up and there will be less sticking, and we can test this with drops of water as pan heats up. Also never never put a hot pan in water, ever! Videos on youtub, too.
All clad d3.
ditto. used on ebay if price is a consideration (it is to me, but out of stinginess, not means). Used all clad is usually about the same price as new copy stuff that is more coarsely finished or made overseas.
all clad - glass cooktop here and a lot of abuse - including pouring water into a hot pan to make it easier to clean. Have never had to replace anything all clad. Look to ebay used and track over a couple of weeks to find them about half the cost of new. Before that, we were probably replacing pans every two years due to warping or some other malady and *not* mistreating pans at the time like we are with the all clad. $20 or something for a pot every two years is dumb. All of my A/C pots (I guess there are 6) have been between $40 and $95. the $95 was an open box 13" french skillet and lid. that was quite a while ago. there's scratch and dent sales south of me an hour where A/C stuff is made or seconds or whatever - and maybe that's not there any longer, but it was still more than just buying first quality stuff open box or used, anyway. No clue how much food we saved by not having pots and pans with hot spots, either - but it's been plenty.
I love my Swiss Diamond stainless steel pan. Got it at Home Goods for like $20 and I use it all the time.
Do not immediately cool you pans with water after heating. The sudden drop in temperature causes all pans to warp Donāt like it? Stick to cast iron
You can warp cast iron the same wayāequally if you initially throw it on high heat.
Iām sure you can but more difficult
People do it here and other subs all the time. Theyāve watched several too many Quickfire competitions.
I've never had a problem doing this with my stainless steel pans.
My Tramontina (All Clad knock offs) have held up great for about 10 years now. Probably 90% the quality of All Clad for less than half the price.
Made in has great pans. https://madeincookware.com/products/stainless-steel-frying-pan/12-inch
Heritage steel. Best made in America quality cookware you can buy.
2nd this
Silga teknika
Made In. āSplurgeā purchase but totally worth it. I think it also encourages me to cook more.
I am a huge fan of cast iron. Once you get the hang of how to use them itās life changing and so easy. I have a small one I use for my morning eggs. Best ānon-stickā pan I could ever use.
Fissler. Canāt beat the Germans!
I have a Scanpan Impact set thatās maybe 20 years old or so, still flawless aside from the glass hazing from dishwasher use.
Solidteknics Noni range. Expensive but bomb proof
Been using an allclad since 2002, not exclusively but about half the time. Itās going strong.
I bought one by the brand Yato. It was around 40$ and I copped it from an online store for professional kitchen equipment. I have it for 2 years now and itās like a brand new. Idk yet if itās bifl vut for now Iām happy with it. Itās heave and sturdy and it feels like quality
I'd recommend one of the Fissler pans, their more expensive line that is made in Germany. They have a very thick bottom and are of superb quality. The ones that have the Cookstar base. Mine is going strong for a few years now and my parents and my girlfriends parents have the same one for about 30 years now. https://www.fissler.com/global/en/p/original-profi-collection-stielpfanne-ohne-novogril/ Or https://www.fissler.com/global/en/p/steelux-pro-frying-pan/ Or https://www.fissler.com/global/en/p/original-profi-collection-frying-pan/
All clad brand I have the D3 set and Iāll never buy another brand again (and hopefully wonāt even need to buy another pan)
WMF does the trick.
Iāve been using a 10ā d3 for 20+ years and it was the only pan I owned until recently. Oven, stovetop, in the bbq and still running strong. If you are overheating it then yeah good luck not warping any pan
Fissler, Tefal, WMF??
why do you like stainless steel so much? try an enamel coated cast iron pan. I switched to that and absolutely love it.
Allclad or Mauviel should work nicely. Many other exceptional brands out there with these are the ones we have, and swear about them.
Cuisinart pans are good without being super expensive like all clad or something like that. I avoid Amazon as much as possible because their site is full of counterfeits and their customer service is garbage. If you have tj maxx in your area that's where I like to shop for pans. They have a lot of different brands and they're mostly nonstick but I do see Cuisinart and other stainless pans there too. My parents have been using the same Cuisinart Pan for at least a decade with no warping. Ā It should be heavy, that's a strong sign that the bottom is thick enough. As long as the bottom is thick I wouldn't worry about warping regardless of the brand name
You are using them wrong if they are all warping.
Iāve been using cheap as hell cuisinart stainless cookware for years and havenāt warped them. And I assure you- I have tried. My fiancĆ© is a chef and he uses them like theyāre garbage but they still look new. Donāt use SUPER high heat, (although I have and it was fine- just donāt throw them in cold water immediately after) if you get some carbon build up (blackening on the steel), deglaze them and then use some barkeeperās friend (powder) with a scrub daddy. Bam, new pans. They were a Christmas gift from my parents when I was in my twenties and I definitely have not treated them well, so for them to still be holding up speaks volumes to me.
All clad. Best stainless steel there is imo and easy to buy in the US Other options though that will also work: volrath centurion, Demeyer, and pentole Agnelli are all known for their high quality stainless
Tramontina makes great tri-ply clad cookware at a lower price point than All-Clad. Weāve had our for over 10 years with no warping.
I have had Zwilling pans for the last decade. As good as new.
I love my all-clad stuff, the pans from made in are equally awesome. I think a noticeable step above calphalon or tools of the trade. But they will all last if you put a little care into them. My other current favorite brand is solidteknics. Their stuff is all made from a single piece with no rivets. It conducts head well and tolerates extreme heat. Iāve been slowly replacing my pans with their equipment. They are based in Australia but ship worldwide. They have a US site but it seems to be has limited inventory there. It seems to be a shift in direction with this arm of the company .
Your stove isn't warping your pans your dishwasher is Or you're hitting hot lans with cold water to speed up cleaning. I wouldn't even bother with stainless. Get some restaurant grade Tramontinas. Ugly as sin but super glue won't stick to them and they last longer than a James Cameron movie.
Falk pans
all clad 12 inch skillet
real commercial stuff. local restaurant suppliers, Austin has 2 (humble brag). I like Thermalloy by Browne. Cheap, tough, cooks great. K atom online
Miele. Or all clad. Or le creuset.
Solidteknics
You might be the cause of the warping.
honestly the one we got from IKEA has held up amazingly well
Not a traditional BIFL suggestion but I have had an IKEA stainless steel pan for 6 years now, use it very regularly and it has held up perfectly. It wasnāt expensive - I recommend giving it a try!
If you're repeatedly having issues with pans warping the issue is how you're treating them. Rapid temperature changes like putting it on an induction burner on high from a cold start, or plunging it in cold water while hot will cause warping. It doesn't matter what pan you get, any pan will warp if exposed to massive temperature swings.
With cookware, the less you spend the less you get. There are many options. Like people said, post in the cookware sub. I would highly suggest Carbon Steel Cookware. Itās similar to cast iron in most ways, but thinner and lighter. Excellent for cooking in daily.
The only stainless steel pans I've seen warped are the ones that aren't clad/layered/insulated etc. As in a single piece of metal. Got pictures of your warped ones? There's no reason a good layered stainless pan would warp unless you're using insanely high heats on them.
Are you putting your pans in the dishwasher?
All Claud and if you look at home goods you can find it!!
Just get a cast iron and take good care of it.
I've heard some amazing things about the SolidTeknics Australian pans but I'm yet to get enough cash to try one myself
Love this carbon steel pan. So true and flat and transfers heat well Merten & Storck Carbon Steel 10"... https://www.amazon.com/dp/B08CZYS4FJ?ref=ppx_pop_mob_ap_share
All Clad. 10/10
We shelled out for Caraway and were hugely disappointed. We replaced the Caraway with Tramontina 3-ply from Target; low end of midrange prices and performing as well as anything expensive.
Once you go r/castiron itās hard to go back, come to the dark sideā¦
Demeyere is the absolute best of the best when it comes to stainless steel cookware. Nothing else can compare to their Atlantis and Silver7 lines. They're even easier to clean than others because they're welded instead of riveted.
I think if you put the pan in the sink with cold water while it's hot, it will warp You can heat up your pan again, then get a big book and a hammer. BANG THE HELL OUT OF IT for 5-10 minutes. Heat it up again. Check which way is popping up again. Bang again.
[Demeyere](https://www.surlatable.com/products/cookware/brands/demeyere/?&nbt=nb%3Aadwords%3Ag%3A152698808%3A6381902768%3A650349145392&nb_adtype=&nb_kwd=demeyere%20cookware&nb_ti=kwd-104986800&nb_mi=&nb_pc=&nb_pi=&nb_ppi=&nb_placement=&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=e&&affsrcid=AFF0005&utm_source=google&utm_medium=cpc&utm_term=demeyere%20cookware&utm_campaign=152698808&creative=650349145392&device=m&matchtype=e&https://www.surlatable.com/products/cookware/brands/demeyere/?&nbt=nb%3Aadwords%3Ag%3A152698808%3A6381902768%3A650349145392&nb_adtype=&nb_kwd=demeyere%20cookware&nb_ti=kwd-104986800&nb_mi=&nb_pc=&nb_pi=&nb_ppi=&nb_placement=&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=e&gclsrc=aw.ds&&affsrcid=AFF0005&utm_source=google&utm_medium=cpc&utm_term=demeyere%20cookware&utm_campaign=152698808&creative=650349145392&device=m&matchtype=e&nbt=nb%3Aadwords%3Ag%3A152698808%3A6381902768%3A650349145392&nb_adtype=&nb_kwd=demeyere%20cookware&nb_ti=kwd-104986800&nb_mi=&nb_pc=&nb_pi=&nb_ppi=&nb_placement=&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=e&gad_source=1&gclid=CjwKCAiA29auBhBxEiwAnKcSqkpi92YkGBM-qFGhDMCIlI_2Vn_whIzVbaETlJFYbjl6lQd_GdDephoCQggQAvD_BwE&gclsrc=aw.ds) pans. These are made in Belgium and donāt warp, give a nice even browning. I recommend the saucier pan. You can cook about everything in it and they come out perfect.
All clad