Not all skillets are created equal.
For this testing, I limited my selection to pans that were made of a combination of stainless steel and aluminum. Why? It has to do with the thermal properties of steel versus aluminum. Steel is dense, which means that, for a given volume, it can hang on to more thermal energy than aluminum can. On the other hand, aluminum is highly conductive, which means that it can transfer heat from one place to another very rapidly.
Tri-ply pans try to split this difference by sandwiching a layer of aluminum in between two layers of steel. They heat evenlystore plenty of energy. Tri-ply pans are also more sturdily constructed than disk-bottom pans, which have aluminum disks attached only to their bottoms. These pans don't heat evenly up the sides, and tend to warp and fall apart more easily , meaning a shorter lifespan. A good tri-ply skillet, meanwhile, is a lifetime investment.
* At home, I also frequently use an eight-inch skillet when preparing meals for one or two. I also regularly use a straight-sided sauté pan, like, which I find to be much more versatile than a 12-inch slope-sided skillet.
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