Cookware

Skillet

All-purpose sloped pan for searing, frying, and sautéing

The general-purpose pan with flared sides for everyday searing, frying, and sautéing. A ten- to twelve-inch skillet covers most jobs. Preheat it well and let proteins release naturally before flipping.

The skillet is the catch-all sloped pan most cooks treat as the default — flared sides for tossing and easy spatula access, a broad base for searing, and a generous surface for everything from breakfast to a one-pan dinner. The term overlaps heavily with 'frying pan,' and in practice they're the same shape; what defines a skillet for most people is its all-purpose versatility across materials. A ten- to twelve-inch skillet is the size that covers the most ground: big enough to brown a batch of meat without crowding, small enough to handle comfortably. Whatever the material, preheating it properly and letting food release on its own are the habits that make it work.

Types & varieties

Stainless clad

Even browning, oven- and metal-safe, builds great fond for sauces.

Cast iron

Unbeatable heat retention and a deep sear; needs seasoning.

Carbon steel

Lighter than cast iron, fast-responding, takes a nonstick patina.

Nonstick

Effortless release for eggs and fish; reserve for gentler heat.

Stainless Steel Skillet

Bare tri-ply stainless skillet that builds deep fond for pan sauces and deglazing; food sticks until properly preheated, unlike a release-coated nonstick or a seasoned cast-iron pan.

What to look for

Decide what you'll do most. For everyday browning and sauces, a heavy clad stainless skillet is the most versatile and forgiving. For maximum sear and a pan that doubles as a baking dish, cast iron is hard to beat at the price. Whatever you choose, weight and a comfortable, secure handle matter — a thin pan warps and heats unevenly, and a wobbly handle is dangerous when the pan is full and hot.

How to use it

Preheat over medium until the pan is evenly hot, then add fat. Lay food in and let it sit — proteins stick at first and release cleanly once a crust forms, so fight the urge to flip early. Don't overcrowd; a packed skillet drops in temperature and steams the food gray instead of browning it. Brown in batches if you need to.

Let a sear form fully before trying to flip or move the food
Cook in batches rather than crowding the pan
Deglaze the fond into a quick sauce while the pan is still hot

Common uses

Searing steaks, chops, and chickenSautéing vegetables and aromaticsFrying eggs, fish, and cutletsBuilding pan sauces from fondFinishing stovetop dishes in the ovenToasting nuts, spices, and breadcrumbs

Tips & pitfalls

Match the skillet material to your tools — silicone/wood for nonstick, anything for cast iron
A 10-inch clad skillet plus a 12-inch cast iron covers nearly every stovetop task
Use an oven mitt on a metal handle that's been in the oven — and remember it stays hot
Preheat before adding oil to cut down on sticking