Frying pans are the true workhorses in your cookware collection. They're the best tool for searing and browning, which means they get the hardest use--hot cooking oil, rapid temperature changes, and constant scraping with utensils.
The truth is that there is no one best frying pan for every purpose. What makes a frying pan "the best" depends on what you're trying to accomplish. What's stellar for one task could be awful for another. Although you can technically get by with just one frying pan, if you're a semi-serious cook, you're going to need a few different types in your arsenal.
Here, we rank our favorite frying pans based on every category we could think of. If you're shopping for skillets, you may be a little dazed by all the options out there. Understanding the different types of pans and what they're used for is the first step to finding the pan, or pans, that will work best for you.
The Best Frying Pans/Skillet-Like Pans at a Glance
This table lists frying pans by the type of material they're made from. Knowing how they're used can help you decide which material is best for you.
Type of Skillet | Example |
|---|---|
Clad stainless  All purpose: Frying meat, sauteeing vegetables, browning foods. Preferably at least 10" for all-purpose use (12" even better). | |
Nonstick  Sticky foods: Eggs, fish, and other delicate or sticky foods. Not good for browning (can only use medium heat). | |
Cast iron  All purpose, but with slow, uneven heating. Best for tasks that need to hang onto heat: deep frying, high-heat searing, baking. Do not use for tomato sauces or other acidic foods. | Lodge cast iron ($) |
Copper  Excellent all-purpose skillet but expensive. 2 or more millimeters of copper w/stainless cooking surface provides best performance. Don't be fooled by inexpensive pans w/"copper" in name. | |
Enameled cast iron  Durable all-purpose pan but with slow, uneven heating. Best for deep frying, high-heat searing, and baking. OK with acidic foods if cooking surface is enameled- or non-stick-coated. | |
Omelet and/or crepe pan  Making small omelets and/or crepes; an 8-inch nonstick frying pan will also work for crepes and is more versatile. | |
Saute pan  Frying pan with straight sides. Use when you need more flat cooking surface, are using wet heat method, need a lid, or you simply prefer it to a frying pan. 3-5qt is all-purpose size. | |
Deep Saute pan  All purpose pan ideal for many tasks, esp. if stainless. Searing, browning, deep-frying, poaching, and doubles as large sauce pan or small stock pot. | |
Wok  Asian stir-fried dishes: food cut into small pieces and quickly seared--use steep sides to control food temperature. Small bottom makes it best for use on gas stoves. | |
Chef's Pan  Deep-sided all-purpose pan ideal for many tasks (similar to deep saute pan). Called "Chef Pan" because of its versatility. Can be used interchangeably with a frying pan. | |
Sauteuse/Rondeau/Brazier  All-purpose short-handled pan for ease of using in oven. A domed lid makes it excellent for oven braising large cuts (poultry, pot roast, etc.). |
There are probably more pans with frying-pannish attributes, but we'll stop there. This is a good introduction to different skillet-type pans and what tasks they're best for.
Frying Pan Vs. Saute Pan: What's the Difference?
Yes, there is a difference. (For a more detailed analysis, see Should I Buy a Skillet or a Saute Pan (or Both)?)