When I decided to move to Hawai’i, I had to do some real soul-searching on which pieces of kitchen equipment I could bring in my carry-on. I didn’t have space for anything but the essentials, and even then, I couldn’t afford anything too bulky or heavy. Ultimately, only two pans made the cut: a saucier and a skillet, both from All-Clad’s ultra-lightweight G5 (graphite core) line.
I discovered All-Clad’s graphite core pans last year when I received the saucier as a Hanukkah gift. Since then, I’ve added multiple pieces to my collection. They’ve quickly become my go-to pans, and not just for traveling. Lightweight, quick to heat and cool, and even-heating, the graphite core pans easily outperform other stainless steel I’ve used in the past.
What Makes All-Clad’s G5 Line Different From Other Stainless Steel Pans?
All-Clad has a few different lines of stainless steel pans with subtle but meaningful differences. All of the pans are constructed from multiple layers (called “ply”) of metal—most commonly three-ply or five-ply. In general, pans with more layers are heavier and more durable; they also take longer to heat up and retain the heat for longer. The type of metal used in the pan’s core impacts the evenness of the heat distribution.
The brand’s basic lines (D3 and D5) sandwich exterior layers of stainless steel with an interior core of aluminum (an effective conductor of heat, but not necessarily food-safe on its own). The copper core collection swaps the aluminum core for—you guessed it—copper, which is lighter and a more even conductor. The newer G5 line features a stainless steel interior and exterior, two inner layers of aluminum for rapid heating, and a graphite core for uniform heat conduction. According to All-Clad, the graphite core is even lighter and spreads heat faster and more evenly than both aluminum and copper.
All-Clad is the first major brand to debut a pan with a graphite core. The difference is immediately visible on the surface: You’ll notice round indents on the interior of the G5 pans, a honeycomb-like structure that aids in heat distribution. The graphite core also makes these pans significantly lighter than other stainless steel pans.
Why I Love My All-Clad G5 Pans
Serious Eats
Typically, when you’re shopping for stainless steel, you have to prioritize either heating and cooling speed or even heat conduction. But with the G5 line, you get the best of all worlds: lightweight construction, quick heating and cooling, and uniform heat distribution. A girl really can have it all. Let’s break it down further:
They’re lightweight: The graphite core pans are remarkably lightweight and easy to maneuver—a big plus for those lacking upper arm strength like myself. My 10.5-inch skillet weighs just two pounds, 2.5 ounces. That’s nearly a pound lighter than the 10-inch D5 skillet, with an extra half-inch of surface area to boot.
Rapid heat-up: My All-Clad G5 skillet heats up in approximately half the time as another five-ply skillet in my collection. It gets ripping-hot in less than a minute, making the pan ideal for getting a quick, hard sear on scallops, shrimp, or skirt steak. Since the pan heats up so quickly, you can cook on a lower heat and still achieve impressively even browning. If you’re cooking thicker proteins, you’ll want to lower the heat after the initial sear, since the pan will stay smoking hot.
Serious Eats / Zoe Denenberg
Temperature control and even heat distribution: Since the pan heats and cools quickly, the user has much more control over the pan’s temperature. It’s responsive to even small adjustments in heat. The even heat distribution from the graphite core prevents hot spots, too. This results in a beautifully caramelized, shellac-like crust on meats.
Quick cooling: Once I remove the pan from heat, it cools down faster than other stainless steel pans, which minimizes carryover cooking. This is especially important for sensitive pastry projects, where a few extra seconds on the stove can make the difference between silky-smooth custard and a curdled mess. Due to the lack of hot spots and quick cooling, the G5 saucier is the only pan I’ll use for pastry creams, caramels, and curds.
FAQs
Are the All-Clad G5 pans nonstick?
Stainless steel pans will never be quite as slick as a nonstick pan, which has been treated with chemicals to create a stick-resistant coating. But like other stainless steel pans, these graphite core pans become almost nonstick when handled properly. Heat the pan before adding butter or cooking oil, cook with plenty of fat, and deglaze the pan with water immediately after cooking to remove any lingering food residue.
Are the All-Clad G5 pans oven-safe?
The G5 pans are oven and broiler-safe up to 600°F and compatible with any stovetop, including induction cooktops.
How do I clean stainless steel pans?
For daily cleaning, use hot water and a non-scratch scrubber sponge to work at any sticky spots. For a deeper clean, sprinkle the pan’s surface with Bar Keepers Friend and scrub away stubborn stains. For more information, look to our complete guide to cleaning stainless steel.
Why We’re the Experts
- Zoe Denenberg is a chef, baker, and food writer.
- She currently splits her time between Maui, Hawai’i, where she works as a pastry chef, and Denali National Park, Alaska, where she is the executive chef at a wilderness lodge.
- She brings the All-Clad G5 10.5-inch skillet and 2.5-quart saucier (which she has owned for a year) along on all of her travels. She uses them daily.