What To Look For
Layers Of Metal
Since steel is a poor conductor of heat, manufacturers add layers of aluminum or copper to stainless steel skillets; these pans are often advertised as three-ply (or tri-ply), five-ply or seven-ply, which refers to the number of layers. In general, the more layers a pan has, the more evenly it heats.
A skillet should be easy to lift with one hand yet still feel slightly heavy. Lighter skillets are thinner and often have hot spots, so they tend to burn food.
The sides of a stainless steel skillet should be as thick as the bottom. Otherwise, any food touching the edge is likely to burn.