How to choose a frying pan
A good frying pan is the single pan that ends up doing the most work in any kitchen.
8 to 10 inch skillets suit eggs and single portions, while a 12 inch frying pan is the better all-around size for two or more people. Nonstick pans release food reliably from day one but wear out faster than bare metal, while stainless steel and carbon steel take more technique and reward it with years of hard searing. Cast iron holds the most heat of any option but is also the heaviest pan in the cabinet. Match the base material to how often you cook and how hard you like to sear, not just the price tag.
Frequently asked questions about Frying Pans
What size frying pan should I buy?
What size frying pan should I buy?
A 10 inch handles most solo and two-person cooking. A 12 inch is the better single pan if you regularly cook for three or more.
How do you pan fry a steak?
How do you pan fry a steak?
Dry the surface, salt it, and sear in a very hot pan for two to three minutes a side without moving it. Rest for as long as you cooked it.
How do you stop food sticking to a frying pan?
How do you stop food sticking to a frying pan?
Preheat before adding oil, let the oil shimmer, and do not move the food until it releases. Wet or fridge-cold food sticks more than dry, tempered food.
How do you care for a cast iron frying pan?
How do you care for a cast iron frying pan?
Wash while warm, dry fully on the heat, and wipe on a trace of oil. Avoid soaking or leaving it wet, which is what causes rust.
How do you pan fry salmon so the skin crisps?
How do you pan fry salmon so the skin crisps?
Dry the skin, salt it, and lay it skin down in hot oil with gentle pressure for the first few seconds. Cook most of the way on the skin, then flip briefly.