Stainless steel skillet review all dressed

Like many people, I did not grow up by cooking with stainless steel. Instead, my parents had a meli-melo of Go-to of enameled cast iron and non-stick stoves. But when I started my career in food, I quickly noticed that everyone spared poetic on stainless steel with Trois-Plis. So, to try to make me a “real” cook, a Christmas, I asked for one of the most loved stainless steel stoves on the market: the entirely dressed D3. It took a while to get used to it, but since then it has easily become the most used pan that I have.

Why I like the D3 stainless steel skillet all dressed

An excellent stainless steel pan is reactive – with a torsion of the burner of your stove, the pan temperature should change quickly. This is essential in many recipes, such as when you make a stove sauce and you have to burn alcohol with a cup of red wine, but you don’t want to burn aromatics.

The fully dressed D3 does a fantastic job with this because it is made up of three layers of metal (AKA Tri-Ply): in stainless steel with a superconductive aluminum piece sandwich between the two. I can heat the pan to grab a piece of meat, remove it, add sherry, burn alcohol, then compose the temperature and add aromatics, herbs and butter to finish it, all without burning or overheating. The large surface and the gently curved sides of the dressed also make it possible to escape from the steam, guaranteeing a good crust when it is burning and quickly reducing the sauces. This is not the case with many other skills, which combine the high sides with a cramped area, which leads Wan Sears.

The fully dressed D3 is also my essential stove for all-in-one stove dinners, allowing me to cook ingredients on the stove before moving the whole pan in the oven for a grill or a final cook (it’s great for noodle picking, like this mushroom pasta situation).

And although this is not in any case a light pan (the 12 -inch pan that I weigh 4.5 pounds), I can always maneuver easily, which is useful when I blow up vegetables and have to give them a throw. The handle backwards allows me to get a good grip, with my thumb resting in the fold and giving me control.

The use of stainless steel requires fiddling: you must hot the pan and add an oil pebble to make sure that the food does not stick. And although it does not hold on the heat as well as the cast iron, it warms up fairly quickly and evenly. I would say that his advantages prevail over all the disadvantages he could have, and when the time comes to prepare dinner, this is the pan that I know.

Why we are the experts

• Grace Kelly is editor -in -chief of Serial Eats, where she has been testing kitchen equipment for almost three years.
• She worked at America’s Test Kitchen and was a cook and preparation bartender.
• It has its D3 pan in stainless steel for about five years and uses it every week.