[Fire Me Boy!]

Originally Posted by DJ's left nut

CHEFS! I need advise and possibly quickly.

So I have an induction top now and I'm looking at getting a new skillet since my old non-stick won't work.

All-Clad has some very nice stuff; both 12 and 14 inch fry pans that I like a lot. The 14 inch seems like a no-brainer for the amount of surface area and the ability to avoid crowding the pan. That said, it weights 6 lbs which is pretty damn heavy for a skillet pan (my 12 inch cast iron is only 7 lbs). The 12 inch only weighs 4 lbs so for flipping and things of that nature, it's going to be a lot easier with the 12 inch.

Does anyone have much experience with a 14 inch skillet as their 'workhorse' skillet? Is the extra weight worth the extra surface area or do you find that you rarely need that extra area?

I don't like a 14-inch skillet. Just a little too cumbersome for me. Personal opinion, 12 is the way to go. My workhorse is a 12-inch Lodge I've had for close to 20 years. I've also got a 12-inch stainless that gets a decent workout and a 12-inch anodized pan that gets a lot of work. I've got a 14-inch, but I rarely use it. Only for particularly large jobs.

Also, I think All Clad is great stuff, but not for the money (and keep in mind, I'm not against spending money on good stuff; I just think you can get equally good performing pans for less).