Don’t buy cheap pans. Unless they’re cast iron.
We wish that pan advice was that simple but like everything else in the kitchen no one tool does everything well. A few come close though.
What We Don’t Like
Cheap pans. Most teflon pans. Pans with lousy handles. It’s probably better to just assume that if we don’t mention a pan that we like that it’s a pan that we don’t like.
We Like and Use – Cast Iron
If there’s one pan type that gets used more than any other in our house it is a well seasoned cast iron skillet. While we own some vintage pans, our recommendation is to invest in a modern cast iron skillet. The vintage pans generally have a smoother interior cooking surface but too often are found with warping issues. Our preferred every day cast iron pans are from Lodge and are made in Tennessee. They come pre-seasoned from the factory but you’ll want to invest some time and effort in adding additional layers. When properly seasoned you can easily cook eggs in the pan without any sticking. We love the 10 inch and 12 inch skillets for every day use. The 8 inch skillet is great for cooking a few eggs.
Recommended Cast Iron
Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
Lodge Cast Iron Skillet with Red Mini Silicone Hot Handle Holder, 8-inch
We Like and Use – Carbon Steel
What’s better than teflon and just as light? A well seasoned carbon steel skillet. These are our preferred pan for omelettes and quick sautes. The advantage of carbon steel over cast iron is weight. They both sear unbelievably well and can go from the stove top to the oven. We’re partial to our Mauviel M’steel Skillets in 9.5 inches and 11 inches. The only issue with both cast iron and carbon steel is that you should avoid cooking acidic dishes as acids will weaken or remove your seasoning. If you need to make a long simmering pasta sauce then we have a great recommendation.
Recommended Carbon Steel
Mauviel Made In France M’steel Black Steel Frying Pan, 9.5-Inch
Mauviel Made In France M’steel Black Steel Frying Pan, 11-Inch
We Like and Use – All-Clad Stainless Steel Pans
Need to cook that long simmering pasta sauce? The triple ply All-Clad pans, a layer of aluminum sandwiched between two layers of stainless steel, are perfect for the task. We’ve had our All-Clad pans for more than twenty years and even with daily use they still look great. In recent years, All-Clad has introduced a five ply pan. Skip it. The three ply pans perform the best. They offer pans in sets and individually. If you can find the 10 piece set in your budget then that would be our recommendation. If you want to build your own set then we recommend that you start with the 10 inch fry pan, then the 3 quart sauce pan, and finally the 8 quart stockpot.
Recommended All-Clad
All-Clad D3 Fry Pan with Lid, 10 Inch Pan, Dishwasher Safe Stainless Steel Cookware, Silver
All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware, Silver
Recommendations
- Buy the best pans you can afford
- Cast iron will last a lifetime
- Cast iron and carbon steel pans don’t stick when well seasoned
- All-Clad D3 pans will also last a lifetime