Even Heat Distribution: Enameled cast iron cookware distributes heat evenly, ensuring that food is cooked consistently and thoroughly. This feature is essential for achieving optimal cooking results and enhancing the flavors of various dishes.

Although “skillet” is in the name, these vessels are not made of cast iron but instead of stainless steel, just like frying pans.

They're obviously more expensive than other non-stick pans, but they last longer. So if you're looking for a frying pan that will last you a long time, get a hard-anodized one.

Ironically, a skillet is actually far superior at sautéing food than a sauté pan. To properly sauté, small to medium-sized pieces of food are cooked rapidly in hot fat, with constant agitation. The sloping sides of a skillet allow you to easily shake the pan, performing the jump-flip maneuver that cooks like to show off with. It's more than just ego-padding, though. It's the most efficient way to redistribute the food in the pan, ensuring even cooking for all pieces.

Ceramic pans are also light in weight and cannot be subjected to high heat. They shouldn't be used with metallic utensils and can only be used on a stovetop.

How to Clean Non-Stick Pans

No, aluminum pans should be hand-washed only. Aluminum cannot withstand the high heat of the dishwasher or harsh dishwashing chemicals, which can tarnish or stain the surface.

No, carbon steel pans are not dishwasher safe, as they can rust in moist environments. Instead, carbon steel frying pans should be hand-washed with warm water and a soft-bristle brush or non-scouring sponge.