The Best Stainless Steel Pan You Can Buy, Tested by Experts

Best Overall

All-Clad G5 Graphite Core Stainless Steel Skillet

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After testing 10 skillets and cooking 30 meals, crowning the overall best stainless steel cookware was as easy as looking at the data. Lightweight and easy to handle, All-Clad’s G5 Graphite Core Stainless Steel Skillet is the clear winner. With a G5 graphite core that extends through the sides, a stainless steel interior and an induction-compatible exterior, this is a prime pick for home cooks and budding chefs alike.

“This skillet really earns top marks all around. True, it’s on the expensive side at $200, but if you are looking for a stainless steel skillet that does it all and efficiently, this is splurge-worthy. It does everything expertly and retains a nice, even heat,” says Mark of this overachiever. Its superior performance might sway you in the All-Clad vs. Hexclad debate!

While it’s made from heavy-duty stainless steel, it’s still surprisingly lightweight and heats up very quickly. This makes it easy to handle while sautéing veggies and cooking chicken thighs (which crisp up beautifully thanks to the high heat retention). Even on medium-low, veggies like squash and zucchini develop delicious caramelized edges. Due to the lightweight construction and the skillet’s slanted edges, it’s also easy to toss them around like a professional chef—bonus!

Even better, an ergonomic handle helps it move effortlessly from the burner to the oven. Since it’s safe for use in heat up to 600 degrees, use it as a roasting pan or pop your meal under the broiler for a crispy finish. Deglazing is equally easy. Use a soft silicone whisk to loosen any stubborn, stuck-on spots for a flawless sauce. Home cooks can easily level up their techniques using this inclusive option. The chef-quality feel and uncomplicated construction make it a shoo-in for cooking enthusiasts and professional chefs alike.

“I really liked the light feel of it in my hand as I was using it,” notes Mark. “Cleanup was also super easy, and throughout each test, it looked shiny and new after I cleaned it. It’s easy to see why this has been a mainstay in many professional kitchens for years.”

Size(s): 8.5 inch| Materials: Stainless steel, graphite core | Maximum Temperature: 600 degrees | Dishwasher Safe: No

BEST AMERICAN-MADE

Heritage Steel Frying Pan

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After revisiting the Heritage Steel Frying Pan with updated testing, we came away far more impressed than before. This American-made skillet gives you the premium feel you’d expect from top stainless steel cookware, with standout heat retention, excellent browning and one of the most comfortable handles we tested.

“These pans feel premium the second you pick them up,” says our tester, Paul Rankin. “The handles are some of the most comfortable I’ve used on stainless cookware, and the weight distribution makes them feel sturdy without being awkward.”

Available in multiple sizes (we tried the 10.5-inch Eater series and 12-inch in with lid), Heritage Steel’s fully clad 5-ply construction extends throughout the entire pan, including the sides. During testing, this translated to impressively even heating with no frustrating hot spots. Vegetables caramelized beautifully, steaks developed an excellent crust and sautéing felt smooth and controlled throughout each cook.

“The browning performance stood out immediately,” says Paul. “Steaks developed a great crust, vegetables caramelized evenly, and I never noticed frustrating hot spots.”

One of the biggest highlights is the handle design. Rounded edges, a smooth finish and balanced weight distribution make the skillet especially comfortable to work with, even when tossing vegetables or moving food around the pan. The 10.5-inch skillet features a subtle nub underneath the handle that gives your finger a natural resting spot for extra control while sautéing.

Like most stainless steel cookware, Heritage Steel does require proper preheating and a little cooking fat to prevent sticking. Once heated correctly, however, food released cleanly with very little effort.

“These pans definitely have a slight learning curve if you’re new to stainless steel cookware,” Paul explains. “But once you understand proper preheating and oil timing, the cooking experience is excellent.”

Cleanup was surprisingly easy, too. Most residue washed away with simple soap and water, though occasional rainbow discoloration appeared after cleaning—a common issue with stainless steel cookware that can usually be polished away with a stainless cleaner or Bar Keepers Friend.

“These are easily some of the best stainless steel frying pans I own,” says Paul. “They feel built for long-term use and performed consistently well throughout testing.”

Sizes: 8.5, 10.5 and 12 inches | Materials: 5-ply fully clad stainless steel | Maximum Temperature: 800 degrees | Dishwasher Safe: Unclear (brand does not officially specify)

Most Ergonomic

Made In Stainless Clad Frying Pan

$75 at Made In

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$119 at Amazon

Manufactured in Italy from proprietary materials surrounded by premium stainless steel, the Made In Stainless Clad Frying Pan is pricey. But those with the budget will appreciate this top-of-the-line pick for its easy-to-handle, ergonomic features.

“This is a pretty solid skillet, both in feel and performance. I think it would likely excel with stir-fries and sautés,” says Mark. “It has great heat retention and actually seemed to heat up rather fast, so keeping a watchful eye on how quickly the food is cooking is a must when using this pan. It feels durable and is fairly easy to handle and manipulate.”

Mark lends this maneuverability to the medium-weight feel and a slight divot on top of the thumb. Additionally, a bump on the bottom of the handle, close to the skillet bowl, allows for the index finger’s proper placement. This is a feature Mark definitely appreciates, especially when moving the skillet from the burner to the oven (where it can cook at up to 800 degrees).

“Cleaning is a little bit tricky with the brushed steel, but I’m sure Made In’s specialized cleaner would do the trick with making clean-up a little easier,” says Mark.

He notes that a few stubborn browned spots took a little elbow grease and scrubbing, but it wasn’t as terrible or troublesome as he anticipated. That said, the brushed steel lent itself well to the development of fond while crisping up chicken thighs and pork chops. It just took a little extra loosening with a whisk to incorporate everything into a nice sauce.

While Mark says the price point seems a little high for the pan’s performance, he suspects its Italian manufacture may factor into this. Overall, the beautiful brushed steel adds an unexpectedly useful touch to any chef’s stainless collection.

Size(s): 8 inches| Materials: Stainless steel | Maximum Temperature: 800 degrees | Dishwasher Safe: No

Most Attractive

Misen Stainless Skillet

$75 at Misen

$89 at Amazon

Beautifully clad throughout the sides and offering an aluminum alloy core, the Misen Stainless Skillet impresses with a polished, shiny appearance and a slightly lipped rim. It’s truly the best-looking skillet we tested, and Misen’s “60-Day Test Drive” guarantee is an added bonus for those wary of spending more than $50 on some of the best stainless steel cookware.

While the skillet is about midweight, the handle feels hollow. This lends to its easy manipulation and adds to the overall maneuverability of one of the prettier skillets we tested. A nice little notch for your index finger sits near the base, with a hole above it. Mark suspects this is to further block excess heat from the handle—something we love!

“The Misen skillet really surprised me. It has a nice, sleek, clean appearance to it, and the more I used it, the more my appreciation for it grew,” he says.

“Using it felt almost very intuitive. I liked how the vegetables just seemed to ‘dance’ in the pan without sticking as I sautéed them. The chicken skin crisped up nice and golden on the chicken thighs. I didn’t need to adjust the heat too much while everything was cooking, either. It was all very even and felt streamlined. The handle felt smooth and relaxed in my hand, and I could toss the vegetables with ease and flair!”

According to Mark, cleaning the stainless steel was also pretty easy, aside from some scrubbing off grease marks on the exterior. Diligent cleaning will keep this skillet looking shiny and new without too much fuss—something you’ll want since this skillet is so eye-catching and shiny right out of the box.

“This is a solid mid-range buy,” says Mark. “I would be happy to invest in and use it in my own kitchen.”

Size(s): 8, 10 and 12 inches | Materials: Stainless steel, aluminum | Maximum Temperature: 800 degrees | Dishwasher Safe: Yes

Best Splurge

Cristel Castel'Pro Ultraply Frying Pan

$209.99 at Cristel

$209.95 at Sur La Table

As a home cook who just got into the stainless steel game after testing 360 Cookware, I can admit that I’m no cookware expert. Thankfully, it doesn’t take a kitchen expert to fall in love with this Cristel Castel’Pro Ultraply pan. Those who don’t mind splurging a bit will adore this little pan. From performance to dishwasher, it’s everything I need from stainless steel.

To begin, the pan is incredibly versatile. It boasts a 550°F oven safety limit, measuring lines etched into the sloped sides (which are easy to pour from) and a heat-free handle with a secure grip. I personally tried the six-inch pan, and despite the smaller size, it fits a lot of food, thanks to a depth of almost 2.5-inches. It’s the perfect size for me and my husband and fits easily in my cupboard.

I am most amazed at how easy the Cristel pan is to clean. As mentioned, I also own a few 360 Cookware pieces along with my newest addition, a Demeyere pan. Even though I love both brands for different reasons, I find myself reaching for the Cristel pan most days. That delicious, dark crust that forms on food never transfers to the pan, which helps with crisping and makes it easier to clean. Plus, the pan is dishwasher safe—perfect for lazy home cooks like me!

Speaking of crisping, this pan comes in hot—literally. I barely have to preheat the pan before it’s ready for food, and the heat distribution is the most even—and the quickest—I’ve ever encountered. I’m able to flip grilled sandwiches in mere minutes on medium heat, and the resulting crunch is always even across the entire sandwich. The only caveat is that for such a small pan, it does feel rather hefty, so it may not be ideal for tossing pasta.

All told, it is pricey, mostly due to its French manufacture. But for an heirloom-quality pan developed by Michelin-starred chefs, it’s worth the splurge. In fact, I still use it frequently and it has held up beautifully! Most recently, I used it to brown beef and make a meat sauce for some lasagna. I absolutely love how it has the volume markings on the inside. The walls are nice and sloped, so it can hold lots of liquid with zero spillage. It’s such a useful pan given that it’s almost a cross between a frying pan and a saucier, making it extra versatile. I’ve also used it to semi-deep fry foods successfully since the walls are so tall. Again, the six-inch skillet is on the small side, so while it’s perfectly fine for me and my husband, folks who cook for more than two might want to snag one of the next sizes up.

Size(s): 6 inches| Materials: 5-ply stainless steel, aluminum core | Maximum Temperature: 550 degrees | Dishwasher Safe: Yes

Why Should You Choose Stainless Steel Pans?

According to Mark, home cooks looking to upgrade their meals should swap their coated nonstick pans with sleek, shiny stainless steel. In addition to their heirloom qualities, the best stainless steel pots and pans instantly upgrade any technique. Take it from us: There’s nothing more satisfying than a perfect pancake flip or homemade tortilla toss in a fancy yet durable stainless steel pan.

“Stainless steel skillets are terrific for searing, braising and even roasting meats in the oven. They are also terrific for stir-fries and sautéing and caramelizing vegetables,” says Mark. “Pan sauces are ideally made in stainless steel skillets, where the fond that results from searing a protein can be whisked into a luxurious, delicious sauce. Finally, if you’re careful, you can typically use all manner of stainless steel utensils—wooden, silicone or even metal.”

Stainless steel skillets usually require the addition of fat, such as oil or butter, to release food. However, we don’t see that as a negative quality. Instead, the “sticking” allows the food to brown and/or crisp up beautifully, something you typically can’t get with coated pans. Nonstick typically emits unsafe chemicals during high-heat cooks. However, 3- or 5-ply stainless steel frying pans can hold higher temperatures safely and is ideal for browning steak, chicken, or other meats.

How We Tested the Best Stainless Steel Cookware

We tested each skillet in a similar fashion, opting to make three meals with each. Mark used the same recipes and processes for each meal and noted any differences or adjustments required while cooking with each pan.

To properly evaluate each pan, we looked at appearance. Appearance includes factors like the pan size, whether it’s fully clad on the sides and the bottom, the curvature of the sides, weight, handle ergonomics and warranty. We also noted any special features like lids, special handles and other bonus items included.

We also considered use, which includes the recommended heat, butter and oil compatibility, metal tool compatibility, whether it works on induction cooktops and whether it’s oven safe. This is also where Mark looked at how quickly the pan heats up and how evenly it heats.

The Tests

• Braised Pork Chops: This test looked at the following techniques: browning, braising and pan sauce. Our tester considered how easily the pork chops browned and whether there was any sticking. He deglazed the pan for the sauce and noted any difficulties he encountered. From there, he also timed the chops, checking to see if they cooked to the desired temperature within the right timeframe (according to the recipe). Lastly, our tester noted any heat adjustments required during the cooking.
• Sautéed Vegetables: Our tester followed the same summer vegetable sauté recipe for each pan, noting how well the vegetables cooked (and if any became overcooked). Next, he tossed the vegetables in the pan, noting the ease with which they moved. He also noted any differences in cooking time from the recipe and whether the pan requires higher heat for a proper sauté. Lastly, Mark looked at any browning on the veggies and rated the caramelized results.
• Crispy Chicken Thighs: This test looked at the following techniques: browning to a crispy skin and pan sauce. Our tester noted how quickly the chicken cooked and whether it crisped up nicely. From there, he deglazed the pan and disclosed how difficult it was to do so, noting any stubborn spots where the food stuck. Finally, Mark noted any heat adjustments required while cooking.
• Cleaning: Mark read the cleaning instructions for each pan, noting whether each is dishwasher safe. He then hand-washed each pan, writing down the process and how difficult it was to return each pan to a gleaming, like-new finish. Mark also noted any special tools required in this test.

Additional Testing

We occasionally revisit our best of pieces to check in on the products’ performance. Our latest update included additional testing from a member of the editorial team, who tried the Cristel Ultraply frying pan in her home kitchen. The pan’s performance on her gas stovetop was impressive enough to add it to our list of top favorites, taking the Made In pan’s place as the best splurge option. Made In did remain in our top picks as the most ergonomic option due to its easy handling.

Our Runner-Ups

• Quince 5-Ply Stainless Steel Frying Pan: This solid, reasonably priced skillet heats up quickly and evenly and retains heat well. It was a bit of a rock star with the chicken thighs, too. Mark also likes that this is an environmentally conscious company in their manufacturing, with a price tag that doesn’t break the bank. While not his favorite in the bunch, it’s a promising product for a “younger” online company making inroads with home goods.
• KitchenAid Stainless Steel 5-Ply Clad 2-piece Frying Pan Set: This skillet wasn’t horrible—it has an even heat and performed well with crisping the skin on the chicken thigh (one of the best in the bunch with this). The vegetable sautéing was terrific. It did fall short with the pork chops, though, rendering them a little dry and unappealing. Overall, Mark notes that the performance at first blush was about average.
• Viking Professional 5-Ply Fry Pan: This is one of the most expensive items in the lot. Despite Viking’s stellar reputation, Mark was a little disappointed in this skillet overall and didn’t feel it was worth the price tag. It performed just fine with all the foods (perhaps strongest on the sauté), so it does its job. But in the end, the smooth experience he expected with this skillet actually felt a bit “clunky.”

Other Skillets Tested

• Cuisinart Custom Clad Fry Pan: At under $100, this skillet was originally our Best Budget pick. But as of 2026, it’s listed as discontinued on the Cuisinart site. It’s still available on Amazon, though, if you want to snag it—and we think you should. This is one impressive skillet, thanks to its even heating and easy cleanup. “If you want a decent stainless steel skillet that won’t break the bank, you can’t go wrong with this one,” says Mark. “It heats evenly and crisps, browns and sautés beautifully and without too much fuss or effort. I was pleasantly surprised by this one.” Its only downside may be its weight and heft, but even that isn’t too troubling as the pan itself weighs just under 2 pounds.
• Demeyere Industry 5-Ply Stainless Steel Fry Pan: This skillet cooks decently but not impressively. Like the Heritage Steel, it seemed to take longer to heat and brown or sauté the food. For such mixed results, we found it overpriced. The chicken thighs were perfectly crisp, while the vegetables and pork were lackluster. Overall, we’d suggest opting for a lower-priced skillet that performs better. In additional testing, we also found that food leaves stubborn spots that are difficult to scrub.
• Caraway Mini Fry Pan: Caraway has a good reputation for ceramic-coated saucepans. However, Mark found searing and crisping the proteins with this stainless steel offering a little tricky. When it came to sautéing the vegetables, they didn’t brown as much as he would have liked. Unfortunately, for the price, we suggest skipping this one and opting for one of Caraway’s ceramic-coated offerings instead.

What To Look for When Buying Stainless Steel Cookware

According to Mark, folks should always consider the following factors when shopping for new stainless steel cookware:

• Weight: “Stainless steel skillets that are light in weight and not too ‘hefty’ are terrific to work with, as you want to maneuver it nicely on the stove as you cook. It’s difficult to toss those sautéed vegetables like a pro when the pan is a beast to lift off the burner in the first place,” says Mark.
• Handles: According to Mark, most stainless steel skillets nowadays come with a comfortable, heat-resistant handle to prevent burning, which is a great feature. His best suggestion is to visit cookware stores and test how the handle and skillet feel in your hand. This is largely a matter of personal preference—you should feel good with how the skillet rests in your hand as you use it.
• Clad/Ply: “Finally, make sure the stainless steel skillet is fully clad and is 3-ply or 5-ply in its construction,” says Mark. “Stainless steel usually comes ‘layered,’ with a core of steel and aluminum throughout the entire bottom and sides of the pan to promote even heating and cooking.”

Additionally, you’ll want to ensure that the pan you choose isn’t too heavy, as that can make it difficult to maneuver.

Stainless Steel Upkeep

It’s not enough to secure the best stainless steel cookware. Home cooks should also learn how to properly care for and store their new frying pans. This is especially important for pricier picks. Expensive pans are investments that require diligent upkeep.

“When using stainless steel, treat it gently and resist the compulsion to turn up the heat too much. The superior steel-clad construction makes it easy to cook your food in this cookware wonderfully when heated from low to medium heat,” says Mark. “Only use high heat when you need to bring things to a boil. Even then, with a good stainless steel pan, you should be able to accomplish this successfully at medium-high heat.”

Mark also mentions that while most stainless steel cookware is dishwasher safe, it is best to wash pans by hand for the longevity of your cookware. “I’m impressed with how much came off the cooking surface simply with just a little bit of white vinegar,” he says.

Finally, don’t let pricier pieces of cookware sway you into buying something more expensive than you need. According to Mark, while some higher-priced cookware looks terrific, it may perform similarly to a lower-cost alternative. Sure, investing in a good stainless steel cookware set can be pricey. However, if you hand-wash and keep your pans clean, your stainless steel should remain shiny and new for years!

2026 Industry Trends

We talked with Chef Kimanie Travoy, a New York City-based culinary artist known for Caribbean-inspired cuisine, to get his take on the trends he’s seen with stainless steel cookware. Here are some of the reasons it has been and remains so popular:

• It makes home chefs feel like pros. “Everyone wants to become a better cook in their own home,” says Chef Kimanie. “So a lot of people are going towards stainless steel because it feels more chef-grade.” He says stainless steel has enjoyed a resurgence for this reason, noting that it allows for greater control and technique in cooking. “It just feels like you’re more of a professional chef, because that’s what the professionals use,” he says.
• It’s built to last. Stainless steel is durable not just for your own frequent cooking, but perhaps the next generation’s, too. Chef Kimanie notes that stainless steel pots and pans have been passed down among his friends over the years. As for his own kitchen, he’s had the same soup pot since he was 16!
• It can take the heat. If you like a good sear on your protein, three- or five-ply stainless steel is the way to go. “It’s so much quicker to get a really good, even sear or to cook a really great steak so quickly and evenly,” says Chef Kimanie.
• It’s a lifestyle choice. In the end, it’s not even about the materials but the mindset, says Chef Kimanie. “People aren’t just buying cookware anymore. They’re buying into how they want to cook and live,” he explains. “Ceramic [cookware] speaks to wellness and ease. Stainless steel speaks to craft and best practices in the kitchen. So it’s great to figure out a mix between both.”

FAQ

What is the best stainless steel cookware?

According to our tests, All-Clad is a top performer regarding stainless steel cookware. From sautéing to searing, each All-Clad G5 Graphite Core Stainless Steel Skillet test impressed our Test Kitchen. No matter what type of pan you’re looking for, you can’t go wrong with this traditional brand.

What is the best grade of stainless steel to cook with?

“All the pans I tested were 18/10 grade steel, which really is the best grade to cook with,” says Mark.

What cookware do most chefs use?

“I think most chefs keep all kinds of pans on hand, as they all serve different purposes in the kitchen,” says Mark. “I like stainless steel for all its qualities. Personally, it’s my day-to-day cooking go-to. However, if I am making a simple grilled cheese sandwich, frying an egg, reheating a slice of pizza or making a piece of fish— anything where I want the food to slide out of the pan easily—I’m going with my ceramic or nonstick skillet.”

Other types of cookware, alongside stainless steel and nonstick, also have their place in the kitchen. “Cast-iron and carbon steel cookware are also fantastic alternatives,” notes Mark. “Both develop a seasoned patina over time, which makes them naturally nonstick. They can also perform tasks similar to those of stainless steel. Bonus: They heat super evenly and go in the oven.”

Why You Should Trust Us

As a former Taste of Home culinary assistant, Mark Neufang spent his days baking and cooking in our prep kitchen. A lifelong baker, he has tested recipes for Baked, Food52 and The Vanilla Bean Blog, and runs his own baking business, Neufangled Desserts. Outside the kitchen, Mark enjoys reading, eating chocolate, watching classic films and directing and acting in local stage productions.

Additional testers include Emily Way, Shopping Editor. While she wasn’t able to replicate Mark’s tests exactly, she used the Cristel Castel’Pro Ultraply pan in her home for a month to evaluate how it performs for the average home cook. In this time, she was impressed by its performance with simple foods like grilled cheese as well as more complex meals like searing salmon.

This update also includes additional testing from product tester and editor Paul Rankin, who revisited the Heritage Steel Frying Pan in his home kitchen. During testing, he evaluated the skillet’s heat retention, browning performance, maneuverability, ease of cleaning and overall cooking experience across a variety of meals, including steaks, sautéed vegetables and fried eggs.

Taste of Home Shopping Writer Barbara Bellesi Zito contributed additional reporting to this story. She consulted Chef Kimanie Travoy, a New York City-based culinary artist known for Caribbean-inspired cuisine, for his insights on the latest trends in stainless steel cookware.