The truth about non-stick skillets is that the coating won’t last more than a few years under normal use. Although we absolutely love our stainless steel All-Clad saucepans and regular skillet, we would never part with $120 or more for a non-stick 10-inch frying pan.
Knowing that we are going to buy a new skillet every year or two, depending upon the inevitable degrading and peeling of Teflon coating, we are happy to simply go to Target and pick up the impressive Calphalon Model 1390 Skillet that measures 10 inches, or 25 cm. The price is $29.99, which isn’t cheap, but the pan is certainly worth the cost.
The skillet is a solid performer that heats up evenly, and holds the heat through the cooking process without creating hot spots or burning. The secret to this pan is a thick disk of stainless steel fused to the bottom. Steel transmits heat more consistently than aluminum. It’s kind of heavy, but not too heavy, like a cast-iron skillet, and the steel bottom can take the heat of our annoying glass top range, which can easily scorch lesser pans.
We wish the Calphalon 12-inch skillet had a stainless steel disk on the bottom, but it would be probably be too heavy. Instead, we have to keep a watchful eye when cooking things in the lightweight aluminum pan as it balances between too hot and not hot enough. This shortcoming often leads to cooking two batches of food in the 1390, instead of one in the larger skillet. The Calphalon 1390 does such an excellent job of cooking hashbrowns, eggs, Chinese dumplings, and everything else we fry, we don’t mind the extra time.