A 12-inch skillet gives you flexibility to cook smaller or larger portions as needed. Select two of these four styles, preferably one with a nonstick surface, whether it's coated with a nonstick material or it's a well-seasoned cast-iron or carbon-steel pan, and one for heavy-duty browning and searing. You can pick based on the best material for the way you prefer to cook. Here are the pros and cons of each:
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A. NONSTICK
Pros: inexpensive, lightweight, and quick to clean, they make it easy to cook fish, eggs and other delicate foods.
Cons: Not durable. You&#;ll need to replace every few years. Shouldn't be used with high heat.
Winner: OXO Good Grips Non-Stick 12-inch Open Frypan
Best Induction-Compatible Model: T-Fal Professional Non-Stick Fry Pan
Read Our Full Review of 12-Inch Nonstick Skillets
B. STAINLESS STEEL
Pros: Excellent, uniform searing and browning, best for pan sauces, versatile: can use on stovetop or in oven for frying, roasting, baking, too.
Cons: Food sticks, but you can use the stuck browned bits to add flavor to pan sauces.
Winner: All-Clad d3 Stainless Steel 12&#; Fry Pan with Lid
Read Our Full Review of 12-Inch Stainless-Steel Skillets
C. CAST IRON
Pros: Excellent heat retention for deep searing, becomes increasingly nonstick with time, lasts forever.
Cons: Heavy to lift, and requires minor upkeep of seasoning.
Best Traditional Cast-Iron Skillet: Lodge Classic Cast Iron Skillet, 12"
Best Enameled Cast-Iron Skillet: Le Creuset Signature 11 3/4" Iron Handle Skillet
Read Our Full Review of Cast-Iron Skillets
D. CARBON STEEL
Pros: Works like cast iron, but lighter weight; excellent for deep searing. Becomes increasingly nonstick with time, lasts forever.
Cons: Requires minor upkeep of seasoning.
Winner: Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8"
Read Our Full Review of Carbon-Steel Skillets
II. Understanding Cookware Materials
In this section, we will delve into the world of cookware materials, discussing their properties, manufacturing processes, and more. We&#;ll discuss three main materials: stainless steel, aluminum, and cast iron. Each has its advantages and is best suited to different cooking styles and needs. Let&#;s begin with stainless steel, a popular choice for its durability and ease of maintenance.
A. Stainless Steel: A Durable Choice
1. Overview and Key Features
Stainless steel is a favored material for cookware due to its robustness, aesthetic appeal, and non-reactive nature. It&#;s an alloy composed primarily of iron, carbon, and chromium, the latter of which provides its resistance to rust and staining. Stainless steel cookware is known for its durability&#;it doesn&#;t chip, rust, or stain easily.
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In terms of cooking, it provides excellent heat conduction and is resistant to high temperatures, making it ideal for browning, frying, and sautéing. Furthermore, it doesn&#;t react with food or alter flavors, making it a healthy choice. However, stainless steel is not a great heat conductor on its own, which is why you&#;ll often find high-quality stainless steel cookware with an aluminum or copper core to improve its heating properties.
2. Manufacturing Process of Stainless Steel Cookware
Stainless steel cookware production starts by melting the alloy components and casting them into slabs or billets. These are then hot rolled to reduce thickness and further cold rolled to the desired thickness. The steel is then cut, formed into the shape of the cookware, and polished for a sleek finish.
By understanding the manufacturing process, you can better appreciate the craftsmanship and technology that goes into creating every piece of stainless steel cookware.
B. Cast Iron: Traditional and Reliable
1. Overview and Key Features
Cast iron is one of the oldest materials used for cookware, prized for its durability and superior heat retention. Cast iron pans, once heated, stay hot, making them perfect for searing, browning, and frying. They are also versatile enough to be used for slow-cooking and baking.
A key feature of cast iron cookware is that it becomes more non-stick over time with use and proper care. This is due to the seasoning process, where the cookware is coated in a layer of oil and heated to create a natural, non-stick surface.
However, cast iron cookware is heavier than other types, and it also requires more maintenance. It must be seasoned regularly to maintain its non-stick properties and prevent rusting. Furthermore, it is not dishwasher-safe and must be hand-washed and dried promptly to avoid rusting.
2. Manufacturing Process of Cast Iron Cookware
The manufacture of cast iron cookware begins by creating a sand mold in the desired shape. Molten iron is then poured into this mold, which cools and hardens into the shape of the final product. The cookware is then cleaned, finished, and seasoned to create a non-stick layer.
C. Aluminum: Lightweight and Efficient
1. Overview and Key Features
Aluminum cookware is loved for its lightweight nature and superior heat conductivity. In fact, it conducts heat better than any other common cookware material, leading to faster and more even heating.
However, pure aluminum is soft and prone to warping under high heat. Therefore, it&#;s often anodized, a process that hardens the surface, makes it scratch-resistant, and prevents reactions with acidic foods. Some aluminum cookware is coated with a non-stick layer for easy food release and cleaning.
2. Manufacturing Process of Aluminum Cookware
For aluminum cookware, the raw material is first melted, cast into logs, and hot-rolled to reduce thickness. After further cold rolling, the aluminum sheets are pressed or spun into the desired cookware shape. The cookware might then be anodized or coated with a non-stick layer, before the addition of any hardware and final inspection.
D. Copper: The Professional&#;s Choice
Copper cookware is a favorite among professional chefs for its quick and even heating. It&#;s highly responsive to changes in heat, making it ideal for precise temperature control. However, copper is reactive with certain foods, so most copper cookware is lined with a non-reactive metal like stainless steel. Copper cookware is also more expensive and requires regular polishing to maintain its lustrous appearance.
E. Non-Stick: Convenience at its Best
Non-stick cookware, praised for its ease of use and cleaning, is a choice that has quickly become popular in households all over the globe. But not all non-stick cookware is created equal. There are a few key types of non-stick coatings you&#;ll encounter when shopping for non-stick pots and pans:
1. Understanding Different Coatings
- Teflon: Also known as PTFE, Teflon is the original non-stick coating introduced in the s. It&#;s famous for its smooth surface that virtually nothing sticks to. However, concerns have been raised over its safety when overheated, as it may release fumes that are potentially harmful.
- Stone: The stone coating, inspired by the rough texture and high heat retention of stone, is a newer player in the non-stick market. It boasts of high durability and improved heat distribution, providing an excellent cooking surface. Plus, the use of natural mineral-based ingredients for the coating reduces the concerns of chemical leaching.
- Enamel/Ceramic: Ceramic-based coatings, which include enamel, are rising stars in the world of non-stick cookware. They offer natural non-stick properties and are resistant to high temperatures. More importantly, they are free from PTFE and PFOA, which are common concerns with traditional non-stick materials.
Non-Stick CoatingProsConsTeflon (PTFE)Original non-stick material, highly effective at preventing food from stickingCan release potentially harmful fumes when overheatedStoneHigh durability, excellent heat distribution, natural ingredientsMay not be as non-stick as TeflonEnamel/CeramicResistant to high temperatures, free from PTFE and PFOA, natural non-stick propertiesMay be less durable compared to other non-stick coatings
Understanding the key differences between these non-stick coatings can help you decide which suits your needs and preferences best. It&#;s also worth noting that each type of coating requires different care to maintain its non-stick properties.
F. Comparison and Guide to Cookware Materials
Choosing the right cookware material may seem daunting with so many options available. Here&#;s a detailed comparison to help guide your decision:
- Stainless Steel is a go-to for many professional chefs. It&#;s incredibly durable, resists rust and staining, and doesn&#;t react with acidic or alkaline foods, preserving the natural flavors. It&#;s also dishwasher safe, making cleaning a breeze.
- Cast Iron is a time-tested material that stands out for its unparalleled heat retention and even distribution. It excels at slow cooking, grilling, and even baking. It requires a bit more care, especially maintaining its seasoning and avoiding rust.
- Aluminum is lightweight and heats up incredibly fast. It&#;s also typically more affordable, making it a popular choice for many households. However, it can react with acidic or alkaline foods, which is why most aluminum cookware is coated or treated.
- Non-stick cookware is favored by many for its easy food release and clean-up. However, its durability can vary greatly depending on the type of non-stick coating used. Non-stick pots and pans may need to be replaced more often if the coating is damaged or wears off.
Let&#;s break it down further with a table comparing the pros and cons:
Cookware MaterialProsConsStainless SteelDurable, resistant to rust, doesn&#;t react with food, dishwasher safeCan be expensive, not inherently non-stickCast IronExcellent heat retention and distribution, long-lastingRequires regular maintenance, heavyAluminumLightweight, heats quickly, affordableCan react with certain foods, not as durableNon-stickEasy food release and clean-up, available in many typesDurability varies, possible health concerns with certain coatings
Each of these materials offers unique benefits, and understanding these can help you make an informed decision on what&#;s best for your kitchen.
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