1/20/2024 0 Comments Waterford colorcast pans![]() Great Jones King Sear Skillet: While we liked the broad cooking surface of this skillet (it’s good for serving larger groups), the cornbread and eggs both stuck to the bottom of the pan.Serious Eats / Taylor Murray The Competition Enamel quality varies from manufacturer to manufacturer, depending on the methods and materials used in the enamel process. Instead of weight, we think this is likely due to the makeup of the enamel, which can affect how the heat is distributed over the surface of the pan. However, that doesn’t explain why the Lodge skillet (solidly in the middle of the pack weight-wise at six pounds, 13 ounces) was so slow to heat and never reached temperatures that all the other pans hit. This tracks with findings we saw in our uncoated cast iron skillet testing, where the lightest pans reached a higher temperature faster because of less overall metal. It remained in the top spot, achieving a maximum heat none of the others could reach (though the Le Creuset came close). When looking at the results measured from the center of the pan, we saw that the Staub, which was on the lighter side at four pounds, 15 ounces (heavier skillets ranged from seven to nine pounds) got the hottest the fastest. Some pans were all over the place in terms of temperature between the center and sides, whereas others were more even across the entire surface. Results varied in our heat tests, with some pans heating up fast to high temperatures, and others not so much. Usability and Cleanup: We evaluated how comfortable the skillets were to grip, how easy (or difficult) it was to maneuver a spatula into the pans, and how easy each was to clean.Cornbread Test (Winners Only): We baked skillet cornbread in our favorite pans to determine how evenly the skillet heated and whether or not the cornbread stuck to the surface when we tried to turn it out.After flipping, we noted how even and deep the sear was. Steak Test: We coated each skillet in an even layer of oil and seared 6-ounce steaks for three minutes on each side. ![]() After two minutes, we flipped the eggs and observed the quality of each egg. To do this, we coated each pan with an even layer of oil (the amount differed because the pan sizes differed), heated the skillet to medium heat, and cracked two eggs into it. Fried Egg Test: We examined how evenly the skillet cooked fried eggs, if the eggs stuck, and if it was possible to get a spatula into the pan to flip the eggs.Starting at 30 seconds, we recorded the temperature on the surface of the pan using an infrared thermometer every 30 seconds (for four minutes total) in the center, left, and right sides of the pan. Heat Conduction Test: To determine how quickly and evenly the skillets heat on the stove, we placed each pan on an electric burner over medium heat (setting five out of ten on our burner).
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