[13 - 15] [Music] there's nothing like a good 12-inch
[15 - 18] there's nothing like a good 12-inch non-stick skillet you crack an egg into
[18 - 19] it and just a few minutes later a
[19 - 21] beautiful fried egg slides out we also
[21 - 24] love them for stir fries seared salmon
[24 - 27] quesadillas and more we've spent
[27 - 28] hundreds of hours testing non-stick
[28 - 30] skillets over the years we bought these
[30 - 32] nine skillets and we tested them in
[32 - 34] three areas performance ease of use and
[34 - 37] durability to find the best we did 50
[37 - 39] eggs at the beginning and end of testing
[39 - 41] beef and broccoli stir-fry frittatas
[42 - 44] sauteed peas with different users of all
[44 - 46] different hand sizes and skill levels
[46 - 48] and we also did our durability testing
[50 - 52] and whacking them on a cinder block
[52 - 53] we're going to show you all why the
[53 - 55] winner won lisa let's start breaking
[62 - 62] our first test with non-stick skillets
[62 - 64] is a dry egg test this is an industry
[64 - 66] standard test and it really tests the
[66 - 67] durability of the coating and the
[67 - 69] releasability of the coating it's a
[69 - 70] performance test so hannah's just
[70 - 72] checking that at the center of the pan
[72 - 74] hits 350 we're gonna drop an egg there's
[74 - 76] no fat in the pan
[76 - 78] it gets cooked for two and a half
[79 - 81] minutes and then we're gonna try to lift it out
[81 - 83] and then we're gonna try to lift it out and we're gonna repeat this 50 times in
[83 - 86] each pan and make sure that it continues
[86 - 88] to release we do other cooking tests and
[88 - 90] we come back and do it again at the end
[90 - 92] to see how good that coating is people
[92 - 94] always ask us too like what do we do
[94 - 95] with all the eggs we eat them can we
[96 - 97] send all staff emails like come get your
[97 - 99] eggs and people people love eggs oh yeah
[99 - 101] yeah definitely all times of the day so
[101 - 103] we've got the timer going this egg is
[104 - 105] frying and then we're going to see how
[105 - 108] it releases this first pan is by oxo
[110 - 112] so the oxo is great released perfectly
[112 - 114] no fat needed let's go on to the next
[114 - 116] pan all right so we've got the cow full
[116 - 119] on here it's got a lid which is nice
[119 - 122] not bad not bad
[122 - 123] all right excellent release from
[123 - 125] decathlon onto the next pan so this is
[125 - 128] the all clad it's a fully tri-ply pan
[128 - 130] under a coating of non-stick tri-fly is
[130 - 132] two layers of stainless around a layer
[132 - 134] of aluminum and that gives you really
[134 - 136] even heating and no hot spots the way a
[136 - 138] thinner pan might give you
[138 - 141] oh gorgeous release nice remember
[141 - 143] there's no fat in these pans so that
[143 - 145] really is impressive it's really all on
[145 - 146] the coating all right so we have a
[146 - 148] cuisinart here
[148 - 150] there we go yeah
[150 - 153] smooth release there no surprises here
[153 - 154] because this is what we saw in our in
[154 - 156] kitchen testing all of the pans did
[156 - 158] great on performance but we didn't like
[158 - 160] all of these pans it really came down to
[160 - 162] ease of use and durability so let's go
[162 - 164] on to our next round ease of use
[167 - 169] [Music] okay so we are in the ease of use round
[169 - 171] okay so we are in the ease of use round here we are making beef and broccoli
[171 - 172] stir-fry because there are a lot of
[172 - 173] stages here you're adding stuff to the
[173 - 176] pan you're flipping food you really can
[176 - 178] look at how the pan is to handle so this
[178 - 180] is the t-fal professional non-stick it
[180 - 182] has this red dot in the center and one
[182 - 184] of the nice things about it is that when
[184 - 186] the pan is at 350 it turns a solid red
[186 - 187] and that lets you know the pan is
[187 - 189] preheated and the thing that's actually
[189 - 191] dangerous about nonstick the fumes that
[191 - 193] it gives off when it gets past 500
[193 - 196] degrees are dangerous so by putting oil
[196 - 199] in which has a smoke point around 400 in
[199 - 201] general for vegetable oil you're not
[201 - 202] going to hit the 500 without knowing
[202 - 204] about it when this oil starts to smoke
[204 - 206] you're getting into that danger zone
[206 - 207] okay so we're going to add some beef to
[207 - 212] our oil which is hot
[213 - 213] and this has a
[213 - 215] sauce on it so it's going to
[215 - 218] brown and thicken this isn't bad it's a
[218 - 220] real comfortable silicone coated handle
[220 - 223] although we prefer a metal handle um
[223 - 225] this isn't bad to hold you give that a
[227 - 229] lift yeah no it's nice and light yeah
[229 - 231] yeah no it's nice and light yeah the sides are a little bit low but
[231 - 233] they're flaring and that helps
[233 - 235] evaporation so they kind of tilt outward
[235 - 240] ready yep okay
[240 - 242] okay so now we're seeing a little more of
[242 - 243] capacity issue and you have to be a
[244 - 245] little cautious when you're stirring
[245 - 247] right right yes i'm moving food around
[248 - 249] but i'm trying to make sure that it
[249 - 251] doesn't just end up on the stove instead
[251 - 253] of on our plate let's see this feels
[253 - 255] feels pretty good it feels like i can
[255 - 257] really rotate things around in there it
[257 - 259] has a great shape
[259 - 261] the balance feels good i got to say the
[261 - 263] capacity is a little it's a little yeah
[263 - 265] you're on the edge all right we've got
[271 - 271] this is a nice shape the sides are about
[271 - 273] the right height i think it's nice
[273 - 275] visibility like i can see you know some
[275 - 277] of the more cupped ones you kind of have
[277 - 279] to look straight down at it now here you
[279 - 280] see everything there's good evaporation
[280 - 282] nice broad surface area
[282 - 284] this hand is a little shorter and i like
[284 - 286] that yeah sometimes we found some of
[286 - 288] them the handles are so long that while
[288 - 290] you're lifting it it's like poking you
[290 - 292] in the forearm or you have to hold your
[292 - 294] arm up in some funny way to avoid the
[294 - 296] length of that handle this brushed steel
[296 - 299] so there's like a slight grip to it and
[299 - 301] look at that this is nice and light i
[301 - 303] like when they just have economy of
[303 - 304] design they don't put a lot of extra
[304 - 307] junk on it it's just what you need and
[307 - 309] no more and that's a real art and pan
[309 - 314] design that you don't see often enough wow
[314 - 316] wow this one is more bowl shaped it's got
[316 - 318] very high straight sides almost like a
[318 - 321] saute pan this is half v
[322 - 323] my wrist is killing me and it digs into
[324 - 325] me there skillets are supposed to be
[325 - 327] very maneuverable when you see a helper
[327 - 329] handle that's a sign this pan is pretty
[330 - 332] heavy and you kind of need to use both
[332 - 334] of them to lift and move the pan but
[334 - 335] most of the time when you're using a
[335 - 337] skillet you're using your other hand
[337 - 339] you're moving the food that just adds
[339 - 340] weight on that side of the pan for no
[340 - 342] reason fast take lisa hates helper
[342 - 344] handles i don't need the help
[345 - 348] [Laughter] yeah it's got a decent shape the walls
[348 - 349] yeah it's got a decent shape the walls are a little bit on the higher side
[349 - 352] which you know makes it easier to stir i
[352 - 354] gotta say though yes handle this man
[356 - 358] overboard is ridiculous yeah it's so long you
[358 - 360] is ridiculous yeah it's so long you can't stand next to it
[360 - 361] bumping into it i mean i am pregnant but
[363 - 365] still i feel so far away when i'm tossing this
[366 - 368] i feel so far away when i'm tossing this like i don't have the best control it's
[368 - 370] awkward it feels like see how it's
[370 - 372] hitting my arm
[372 - 374] okay well that was it for our ease of
[374 - 376] use round let's go to my favorite part
[376 - 382] durability time to get out some rage
[383 - 383] all right so we are looking at
[383 - 385] durability now now we're heating the pan
[385 - 387] up we're gonna heat it up to 400 and
[388 - 388] then we're going to plunge it in this
[388 - 391] bucket of ice water and that is going to
[391 - 393] simulate thermal shock which we all do
[393 - 394] again when we're cooking and then we run
[394 - 396] the hot pan into the cold tap but metal
[396 - 399] does not like to be thermally shocked to
[399 - 401] go from hot to cold or cold to hot very
[401 - 403] quickly it makes it warp
[403 - 405] and it also tends to in these cases
[405 - 407] sometimes loosen the handles no one is
[407 - 408] going to heat their pan to 400 and
[408 - 410] plunge it in ice water this is an
[410 - 411] extreme example we're trying to
[411 - 413] accelerate what's going to happen over
[413 - 417] years of use here we go
[419 - 419] yeah for the most part it looks pretty
[419 - 426] good this one held up
[428 - 428] rock solid yeah handle is good too just
[428 - 431] bouncing a little yeah just natural flex
[431 - 433] of the metal i'm feeling i'm feeling a
[433 - 435] little bit of a rocket a little rocking
[435 - 437] a little roll in rock and little rolling
[437 - 439] kind of warped so the cuisinart as far
[439 - 442] as the ice bath doesn't do that well
[442 - 443] okay so we have our third and final
[443 - 445] durability test here we are going to be
[446 - 448] banging these pans three times each on a
[448 - 450] cinder block this is an accelerated
[450 - 452] durability test like lisa was explaining
[452 - 454] with the ice test this really tests the
[454 - 461] metal metal of the pans line it up so
[461 - 463] so even though this pan is really heavy
[463 - 465] it's got some denting here denting isn't
[466 - 468] completely the end-all be-all but we
[468 - 470] want something that dense minimally but
[470 - 471] it's still maneuverable we're looking at
[471 - 473] like a fair here for cuisinart and
[473 - 475] durability definitely
[475 - 478] one two three
[479 - 482] wow that's pretty good we have la crosse
[482 - 483] that's pretty good we have la crosse here we go
[483 - 486] one two three
[489 - 492] okay darn yeah i see the tiny pretty pretty
[492 - 498] good wow okay
[498 - 501] wow okay that is not so hot compared to the last
[501 - 503] one uh definite bumps definite little
[503 - 505] uh definite bumps definite little whiskers here you see the lines you can
[506 - 508] feel them as much as you can see them
[508 - 510] across here all right so in the end we
[510 - 513] have a winner it did an awesome job and
[513 - 514] we really put this thing through its
[514 - 516] paces and our winner is
[516 - 520] the oxo good grips non-stick 12-inch pro
[520 - 523] it really bested the rest for a couple
[523 - 525] reasons i would say shape was a major
[525 - 527] factor we like that broad cooking
[527 - 529] surface gently flared sides it was easy
[529 - 531] to lift and it didn't feel like it was
[531 - 532] tugging out of our hands it's also you
[532 - 534] know it's on the less expensive side of
[534 - 536] things definitely and with a non-stick
[536 - 538] skillet we appreciate that we understand
[538 - 540] that this is not a lifetime pan you know
[540 - 541] best case scenario this might be a
[542 - 543] three-year pan if you treat it really
[543 - 545] well now the one thing about this pan
[545 - 546] that you need to know it's not induction
[546 - 549] compatible so we do have a runner-up
[549 - 554] that is the all-clad
[556 - 556] so for more information on our winner
[556 - 557] and all the other pants we tested check
[558 - 559] out the links below yes and make sure to
[559 - 561] leave us your equipment questions in the
[561 - 564] comments and hit that subscribe button