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Bigger is not always better - I have a 14" pan that I never use because it doesn't get hot enough around the edges on my electric stove. And it doesn't fit properly into my sink for cleaning.

I suggest that you wait to see what you actually cook, use, and need. Cook for a while, and if you regularly find yourself thinking - I really wish I had a .... for this - that is what you should get. My guess is that for just the two of you, you may find that you use the smaller pans more often than the great big ones.

That said, the French pan does look nice - I like the extra depth - and if it comes in a 12"... Is there a lid available for it?

One last consideration - All Clad can be heavy to lift, and I would prefer something that size (14") to have a helper handle.

If you usually cook for a crowd, you may need the 14. If not, the deep saute and two fry pans will keep you in business for the occasional big dinner party/holiday meal.

Go to the store and physically lift the pan by the handle. The angle of the handles may be different, and if it is awkward for you, it'll be really awkward in a heavy 14-inch pan. All Clad handles are not set at the most user friendly angle for everyone, and if it is uncomfortable to use, it'll annoy you for years.

If you plan on cooking for four or more people often, I would go with a bigger skillet. If you're cooking for two people, a 14-inch skillet is just too big. If you try to cook just two small steaks or chicken breasts in such a large skillet, chances are you will have burn areas on the surface, because too much area is exposed. If you think you want to cook 4-6 chicken breasts at once, however, then go for the big skillet. Otherwise you'll be cooking them in batches. Honestly, if you're just a family of two, I would get another ten-inch skillet, so you can have your meat cooking in one and veg/grains/whatever going in the other.

The French Skillet did not appeal to me in the store. It seemed significantly thinner, which is sort of not the point of All-Clad. I would say, get the 12" fry pan. I'm not sure you need an 8" and a 10", honestly...I would consider returning the 10" to pay for the 12", and keeping the 8 for small jobs.

Bobolink is right on target. I sold my 14" A-C nonstick fry pan at a yard sale, both because it wouldn't fit my cooktop, and because there was no helper handle on the model at that time. I had resorted to using it exclusively on an outdoor burner (like those made for turkey cookers). Kind of a shame for a $100 pan. 'Course, they're not $100 anymore, either. Jeez, I'm getting old....

I love the french skillet. I got it to replace the large nonstick wok in my arsenal when I converted from nonstick to Allclad everything.

It's really useful for making things like pasta sauce and big saucy stir frys, that you just can't get away with in a large skillet. My version has a nice domed cover that comes with it too.

I have both the 13" french skillet (in nonstick) and the 12" frypan (in both nonstick and stainless). They're both good pans, but I really prefer the 12" frypan. In fact, the 12" stainless frypan is my favorite frypan; it's the first thing I reach for when I'm in the kitchen.

The french skillets are lighter, and have a really weird (steep) handle angle. Because they're lighter, they don't seem as well built as the frypans. I keep the 13" french skillet for stir frys (like @lz256, above) where I need the extra space. Like @mary says, it really could use a helper handle.

As far as the price...if you go to Amazon right now, you can find the 12" stainless frypan with a lid for $89; normally, that will cost you $189. Whichever pan you get, you want the lid - it makes the pan much more versatile.

So, in other words...I think the 12" frypan is a better pan, it's on sale, AND you get a lid with it. Seems pretty obvious to me...

MikeV
DadCooksDinner

I'd say neither! You should be able to cook anything you want in the 3 frying/saute pans that you already have.

I struggled with the same dilemma and went with the 12 fry pan because there was lid and it was the LTD versus just the stainless. I liked the depth of the 14" but thought I could live with a little less circumference. I use the 12 inch all the time and have no regrets.

Sorry, meant to say 14" french skillet, not 13" in my comment above...

I think the best advice here is, cook for a while, see what you find yourself wishing you had!

I'm thinking you probably don't need either one. I agree with those who say to cook for a while and see if you think it would be really useful to have another pan.

good lord, how many things are you frying at the same time? I assume you only have 4 burners on the stove! If you don't have a cast iron skillet, get that, but maybe you have three already? ;)

When we were registry shopping, I couldn't get over the AC handles and the nailheads inside the pan ( I know, picky) so we went with Demeyre instead. Just as good if not better qualitywise, more comfortable, and similar price. I'd go with the french skillet because it's bigger, but I also have a smaller nonstick for eggs/crepes. It really depends on what you cook how often and for whom. Use what you have for now and then get what you're still missing later.