Cookware

Frying Pan

Shallow sloped pan for frying, sautéing, and quick sears

The flared, low-sided pan you reach for to fry eggs, brown meat, and sauté vegetables. The sloped walls make tossing and sliding food easy. Get it properly hot before adding oil and you'll fight far less sticking.

The frying pan is the flared, low-walled pan you reach for more than any other — its sloping sides let you flip an omelet with a flick of the wrist, slide a fillet onto a plate, and toss vegetables without a spatula. Those same open sides let moisture escape fast, which is exactly what you want for browning rather than steaming. Sold in everything from cheap aluminum to triple-ply stainless, the right one comes down to how it conducts heat and how it sits on your burner. A heavy base that gets evenly hot is the single thing that separates a good pan from a frustrating one.

Types & varieties

Stainless clad

Aluminum core bonded between steel; browns superbly and is oven- and metal-safe.

Carbon steel

Lightweight, takes a nonstick seasoning like cast iron, loves high heat.

Nonstick

Slick coating for eggs and delicate foods; reserve for low–medium heat.

Hard-anodized aluminum

Durable, even-heating, often with a tougher nonstick layer.

Electric Skillet

Self-heating countertop pan with a thermostat dial that holds a steady temperature for pancakes, sautéing, braising, or shallow-frying without a stovetop.

What to look for

Pick up the pan: a quality one feels substantial and balanced, with the weight in the base rather than a thin sheet that will warp and develop hot spots. A clad or 'tri-ply' construction (aluminum sandwiched in steel) gives you even heat without scorching. The handle should stay coolish and feel secure; riveted handles last longest. For your first pan, a 10-inch covers most jobs.

How to use it without sticking

Heat the empty pan first, then add oil — cold oil in a cold pan is what makes food weld itself to the surface. With stainless, wait for the oil to shimmer and a drop of water to skitter and evaporate. Lay proteins in and leave them alone; they release naturally once a crust forms, and trying to flip too early is what tears them.

Preheat over medium until the pan passes the water-droplet test
Don't crowd the pan — food packed in steams instead of browns
Deglaze the browned fond with wine or stock for an instant pan sauce

Common uses

Frying eggs and folding omeletsSearing chicken breasts, fish, and chopsSautéing onions, mushrooms, and greensToasting nuts, spices, and breadcrumbsMaking pan sauces from drippingsCrisping leftovers and reheating

Tips & pitfalls

Match pan size to burner so the base heats evenly, not just the center
Keep a 10-inch nonstick strictly for eggs and a stainless one for everything that needs a sear
Stainless discoloration (rainbow tinting) is harmless; scrub with a little Bar Keepers Friend
Let a hot pan cool before washing to prevent warping

Good to know

Material: Stainless clad, carbon steel, hard-anodized aluminum, or nonstick
Typical size: 8, 10, and 12 in (a 10-in is the everyday workhorse)
Oven-safe to: Stainless/carbon steel: 500°F+; nonstick: usually 400–450°F
Care: Hand-wash clad and carbon steel; never shock a hot pan with cold water
Price range: $25–60 nonstick; $90–180 for quality clad stainless
Best for: Eggs, quick sautés, pan-frying, browning small batches