Pans

How to choose a pan

A good pan is built for quick, direct heat, made for searing, sauteing, and frying rather than holding a big volume of liquid.

Material is what really shapes a pan's personality: cast iron and carbon steel sear the hardest, nonstick trades a little of that searing power for effortless release, and stainless steel lands comfortably in between. A flat, heavy base matters more than the diameter for even heat, especially on induction or a glass-top stove, and riveted handles hold up to daily use better than welded ones while staying cooler on the stovetop. Every pan below lists its diameter, base material, and oven-safe rating, so it's easy to match one to what you actually cook.

Pans Coming Soon

Frequently asked questions about Pans

What is the difference between a skillet, a frying pan, and a saute pan?

Skillet and frying pan mean the same thing: shallow with sloped sides for tossing and sliding. A saute pan has straight vertical sides and a lid, so it holds liquid for braising after searing.

What size pan should I buy?

A 10 inch pan suits one or two people; a 12 inch is the better single pan for three or more. Size is measured across the top rim, not the cooking surface, which is usually two inches smaller.

Which pan material is best?

Stainless steel is the most versatile, cast iron holds heat best for searing, carbon steel splits the difference at lower weight, and nonstick earns its place for eggs and delicate fish.

What pans work on a glass or induction cooktop?

Look for a flat, smooth, magnetic base. Stainless steel and cast iron both work, though heavy cast iron should be lifted rather than slid across glass. Warped or ridged bases heat unevenly.

How do you stop food sticking to a pan?

Preheat the dry pan, add oil and let it shimmer, then leave the food alone until it releases on its own. Wet or fridge-cold food sticks far more than dry, room-temperature food.

How long do nonstick pans last?

Typically three to five years for PTFE and one to three for ceramic, depending on heat and utensil use. Replace any pan whose coating is flaking, scratched through, or no longer releasing.