All-Clad Tri-Ply Nonstick Frying Pan

Last updated date: July 18, 2019

DWYM Score
9.2

Why Trust The DWYM Score?

DWYM is your trusted product review source. Along with our in-house experts, our team analyzes thousands of product reviews from the most trusted websites. We then create one easy-to-understand score. Learn more.

Look for the DWYM seal for products that are the best in the category.

We looked at the top 1 Skillets and dug through the reviews from 3 of the most popular review sites including The Spruce Eats, Cook Taste Eat and more. Through this analysis, we've determined the best Skillet you should buy.

Overall Take

The nonstick outer coating is a winning feature on the All-Clad Tri-Ply Nonstick Frying Pan. Another bonus: It doesn't contain any PFOA (perfluorooctanoic acid), a potentially toxic chemical commonly found in Teflon-coated pans. Like many All-Clad skillets, it's triple-bonded around an aluminum core that heats up in a jiffy. In our analysis of 35 expert reviews, the All-Clad All-Clad Tri-Ply Nonstick Frying Pan placed 2nd when we looked at the top 10 products in the category. For the full ranking, see below.

Editor's Note July 18, 2019:
Checkout The Best Skillet for a detailed review of all the top skillets.

Expert Summarized Score
9.9
3 expert reviews
User Summarized Score
8.7
187 user reviews
Our Favorite Video Reviews
What experts liked
This 14-inch nonstick frying pan is built for success with an aluminum core surrounded by stainless steel, along with three layers of nonstick coating on the cooking surface for easy food release and simple cleanup.
- The Spruce Eats
February 27, 2019 | Full review
The Non-stick Fry Pan features their renowned All-clad stainless steel bottom with a PFOA-free nonstick coating on top.
- Reviewed
June 29, 2017 | Full review
The All-Clad 4110 NS R2 Non-Stick Fry Pan features a stainless steel bottom and has a non-stick coating on top that is PFOA-free.
- Cook Taste Eat
May 24, 2018 | Full review
What experts didn't like
While the All-Clad has a weight that’s almost identical to the Calphalon, it feels much heavier because of the straight handle design.
- Reviewed
June 29, 2017 | Full review
It is not oven safe.
- Cook Taste Eat
May 24, 2018 | Full review

From The Manufacturer

A true kitchen staple, the All-Clad Stainless 4110 NS R2 10-inch fry pan is ideal for searing, browning, and pan-frying everything from eggs to meats. The fry pan features a flat bottom and flared sides that make tossing foods effortless and allow for easy turning with a spatula. The All-Clad frying pan is great for cooking at higher heat with oils to develop foods with full rich flavor, color, and crisp texture. All-Clad’s Stainless 3-ply cookware features a thick-gauge aluminum core that attracts heat fast, while the addition of stainless steel ensures even heat distribution for consistent results across the entire cooking surface, all the way to the rim. Even more, the All-Clad cookware’s three layers of PFOA-free nonstick coating ensure effortless food release and make cleanup a breeze. Made in the USA, this stainless-steel cookware offers warp-resistant strength and dishwasher-safe convenience, plus it can be used on any cooktop, including induction. Discover what it means to cook with All-Clad’s most popular cookware collection–All-Clad Stainless is a classic choice for anyone who loves to cook.

Overall Product Rankings

1. All-Clad Stainless Steel Skillet With Lid
Overall Score: 9.5
Expert Reviews: 3
2. All-Clad Tri-Ply Nonstick Frying Pan
Overall Score: 9.2
Expert Reviews: 3
3. Lodge 13-Inch Cast Iron Skillet
Overall Score: 9.2
Expert Reviews: 3
4. T-fal Professional Nonstick Fry Skillet
Overall Score: 9.0
Expert Reviews: 5
5. Anolon Advanced Hard-Anodized Nonstick Skillets
Overall Score: 8.7
Expert Reviews: 2
6. Calphalon Unison Nonstick Skillet, 8in. & 10in.
Overall Score: 8.6
Expert Reviews: 4
7. Ayesha Home Collection Stainless Steel Skillet
Overall Score: 8.0
Expert Reviews: 2
8. Matfer Bourgeat Frying Pan
Overall Score: 8.0
Expert Reviews: 4
9. Ayesha Home Collection Porcelain Enamel Nonstick
Overall Score: 7.9
Expert Reviews: 3
10. Tramontina Gourmet Stainless Steel Fry Pan
Overall Score: 7.6
Expert Reviews: 3

An Overview On Skillets

If your kitchen were a chessboard, the skillet would be your queen. A nice, deep skillet can do just about anything: sauté, stir-fry, braising, roasting. If it’s made of cast iron or similar materials, you can even add oven-roasting and baking to that list.

While any good skillet will be versatile, the material it’s made with is going to determine its specialties. Take the classic cast iron skillet. Everybody’s grandparents have one in their kitchen, for good reason. These weighty workhorses cook steak like nothing else, and — with a little TLC — are durable enough to handle thousands of meals on the stove or in the oven before getting passed on to the kids.

At the other end of the cooking spectrum, you have the nonstick pan. Lightweight and handy, these are typically made of quick-heating aluminum coated with a nonstick polymer that makes it a breeze to clean. They’re best for a nice plate of eggs or fish filet — soft foods that won’t abrade the surface.

In the sweet spot between the two is your stainless steel skillet. Steel is a great metal for retaining heat and distributing it evenly, making it the go-to choice for sauces, stir-fry, chicken, rice and a host of other everyday dishes. It’s also got natural nonstick properties, making it relatively easy to clean. In many cases, you’ll find skillets that are layered with an interior core of aluminum, like the All-Clad Stainless Steel models. The idea here is that aluminum heats up quicker, and then transfers that heat to the sturdier outer layer of steel.

In a nutshell, the meals you make are going to determine the skillet you need. That’s why most households have at least two options:  a nonstick for quick morning omelets and a cast iron or stainless steel pan for meats, veggies and other dinner staples.

DYWM Fun Fact

While it’s hard to trace the origins of the frying pan or skillet, the earliest examples of the cookware could be found in old Mesopotamia. Most early versions of pans were made from copper — a capable enough conductor of heat if you don’t mind the low-level copper poisoning that came with it. While that was probably not the biggest problem on the mind of a 3rd-century chef, today’s copper cookware comes with a protective coating that takes that worry away.

The Skillet Buying Guide

  • Using your skillet properly will not only result in better food in the short term, but a longer-lasting piece of cookware. Cast iron skillets can stand up to just about anything temperature-wise, but you’ll need to season it to get the most out of it. That involves coating it with a super-thin layer of oil and letting it bake in at high heat, a process that not only protects against rust but imparts a stick-resistant coating. Some cast-iron skillets, like the Lodge 13-Inch, come pre-seasoned, but a touch-up dab of oil every once in a while will help keep it protected.
  • Nonstick skillets require a lot less care, and that’s half the point. Just make sure you don’t put it through more than it was designed for. Most nonstick options aren’t safe for oven use, and even those that are (like the T-fal Professional) have a max temperature that you’ll want to make sure not to exceed.
  • Cleaning your skillet also requires a little adjustment, depending on the material. Soap will actually wear away the seasoning on cast iron, but a decent one will actually clean off easier than you’d think with hot water and a brush. Just don’t put it in the dishwasher, or let it soak in water. Most nonstick skillets are dishwasher safe, but be sure to use a plastic brush that won’t abrade the polymer coating when washing by hand.
  • The weight of a skillet is something to consider long-term. Cast iron sounds heavy, and it usually is — especially with a pan full of steak. Older cooks might find it unwieldy enough to consider a stainless steel model instead.
  • The material of the handle is just as important as the base. Most skillets have a handle that’s made from a separate piece attached to the pan — ideally with rivets, which will hold longer than screws or bolts. A silicone-coated or wood handle will keep the coolest, no matter what’s cooking.
  • Check the base, especially if you’re cooking on an induction stovetop. Induction coils use an electromagnetic field that won’t work on sufficiently ferrous pans. Any pan with a metal base will do, and most will indicate if they’re induction-compatible.
  • Will you be whipping up a lot of sauces? Look for a skillet with a rolled lip that makes it easier to pour out the contents. Shaking up some stir-fry? Straight-edged lips are best at holding in the ingredients.