![]() But after years of cooking in my own kitchen - many with this pan - as well as some very thorough research, I think it’s safe to say what you want is a moderately priced nonstick. Material: Nonstick | Maintenance: Dishwasher safe | Weight: Lightweightįor a long time, it was a fact in my mind that you shouldn’t spend too much money on a nonstick skillet because - unlike cast iron and stainless steel - they are not meant to last forever. “All you have to do is clean them up,” she says. ![]() For something so useful, the price is already seriously low, but Lani Halliday, founder and owner of Brutus Bakeshop, notes that you can often find them even cheaper at thrift shops, yard sales, and antique stores. “It always comes in handy and never disappoints,” adds New Orleans–based chef and restaurateur Alon Shaya. “This pan will last you forever,” says Daniel Cutler, co-owner and chef of Ronan in Los Angeles. But professional chefs are just as devoted. It’s the most common cast iron you’ll see regular home cooks using: Strategist senior writer Liza Corsillo said it was the very best thing she bought in the entirety of the last decade, and I use mine so often it has taken up permanent residence on my front left burner. ![]() And while there are many companies that make cast-iron cookware ( Butter Pat Industries and Smithey are two we’ve written about before), none is more beloved than the incredibly affordable, durable, and dependable Lodge. (Lodge cookware comes pre-seasoned, which is a great bonus, but it might require some upkeep over the years.) You can sear, sauté, braise, fry, and bake with it. As a material, cast iron can pretty much do it all: get really hot and retain that heat, go from the stove to oven, and hold a nonstick surface if seasoned properly. But really, if you only had to cook with this single one for the rest of your life, you’d be pretty okay. Material: Cast iron | Maintenance: Hand wash and keep well-seasoned | Weight: HeavyĬhoosing a best overall skillet is easier than you might expect given the vastly different categories I laid out above. But with nearly every one on this list, you can go bigger or smaller. One note: For consistency, I’ve mostly linked to skillets that are approximately ten inches (it’s a middle-ground size that works well for most dishes in households where you’re generally cooking for two to four people). But if you’re starting from scratch or doing a full-on refresh, it’s worth a full read through to make sure you end up with a well-rounded, hard-working assortment. ![]() If you’re simply looking to fill a hole in your collection and know what you want, you can jump to any section by clicking the quick links below. Do you go with a classic brand or take a chance on a newly beloved direct-to-consumer company? When it comes to such an essential tool, is it always worth it to splurge? How many skillets do you really need? There’s no one answer to each of these questions because the cookware you own should ultimately be a reflection of how you personally operate in the kitchen - something I’ve tried to help you think through here (with the recommendations of many pros, of course). And then within each type, there are a lot of options. ![]() There are, after all, several types - cast iron, carbon steel, stainless steel, copper, and nonstick. It should be said up top: Skillets is a broad category. ![]()
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