Stainless steel frying pans are light but durable. By itself, stainless steel is not a particularly good conductor of heat, so some pans have a better heat conductor such as aluminum sandwiched between two layers of stainless steel. For example, the Carl Schmidt Pro-X 3 Pc Set Frying Pan Stainless Steel Cookware Non-Stick, which also has a non-stick coating. It's heavier than a single layer pan, but it cooks the food more evenly.

Hard-anodized frying pans are made of aluminum which has been treated to make it hard and durable. They're also non-stick, but unlike the first two types of non-stick pans, they can take high temperatures without getting damaged. They're heavy and they don't get scratched when used with metallic utensils.

Damage To Enamel Pot

Frying pans have long handles and are often shallower. These pans aren’t designed for slow cooking or braising. Despite having flared sides, the pans are just slightly taller.

    Indoor Cast Iron Griddle are designed for use on the stovetop, making them ideal for cooking indoors.  Indoor Cast Iron griddles are generally smaller in size and are ideal for cooking breakfast items like bacon, eggs, and pancakes.  Indoor Cast Iron Griddle's compact design makes it easy to store and clean, making it a convenient addition to home kitchens.

Bare cast iron frying pans are uncoated and therefore prone to rust. To prevent this, they can be seasoned with oil, which closes up the pores and prevents contact with water. After seasoning, cast iron pans don't need to be washed with soap and water after every use. Simply wipe the pan down with a pot. If the pan is very dirty, it can be washed but it will have to be re-seasoned.

Dutch Oven Function

“There are a few things to consider when you’re buying cookware, including how you cook, durability, and price,” says Lance Nitahara, an assistant professor at the Culinary Institute of America (CIA) in Hyde Park, N.Y. “On the low end of the price scale are nonstick and cast iron; copper is on the high end. But each does a different thing.”

Below, you’ll find advice on how to choose the right frying pan for how you cook, plus highlights of top-performing pans from CR’s tests, listed alphabetically and not by rank. You can see how all the pans we test perform in our frying pan ratings and learn more about the different types of pans in our cookware buying guide.

Maintenance and Care:

    Cast iron cookware has been a staple in the kitchen for centuries, and for good reason.  Its durability, heat retention, and versatility make it a must-have for any cooking enthusiast.  Among all types of cast iron cookware, cast iron skillets stand out as a versatile and practical tool that can meet a variety of cooking needs.

Best for: Scrambled or fried eggs, pancakes, fish, grilled cheese, and any other food that has a high probability of sticking to a typical pan. With nonstick skillets, these foods slide easily from frying pan to plate.

A frying pan sports a shallow broad metal pan with sloping sides and does not have a lid but has an open design for better thermal distribution during cooking.