Twelve inches is the frying pan size that holds a full meal: four chicken thighs without crowding, a family batch of fajita peppers and onions, or enough rice to feed the table. America’s Test Kitchen reaches the same conclusion in its skillet reviews, recommending a 12-inch pan as the best single size for most home cooks, roomy enough for up to six people.
There is a catch in the number, though. A pan is sold by the width of its rim, but food sits on the flat floor, and on a 12-inch pan that floor can be anything from about 9.4 to more than 10.5 inches. This guide compares 12-inch skillets across materials, with the cooking surface for each one as the maker states it or as ATK measured it.
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Quick verdict: which 12-inch frying pan to buy
The All-Clad D3 12-inch fry pan with lid is the one to buy for most kitchens: ATK’s winning stainless skillet, about 9.5 inches of cooking surface, light at 2.8 pounds, oven safe to 600°F and induction ready. For eggs and easy cleanup, the Tramontina Professional 12-inch nonstick gives you nearly 10 inches of slick floor for little money. For deep, steady heat on a budget, the Victoria 12-inch cast iron skillet offers a full 10 inches.
The table lines up five 12-inch pans, one per kind of cook. Nine are reviewed in full after it.
Five 12-inch skillets side by side
One pick per material, with the cooking surface each maker states or ATK measured.
| Skillet | Best for | Cooking surface | Oven & stove (per maker) | Buy on Amazon |
|---|---|---|---|---|
All-Clad D3 12-inch Stainless Fry Pan with LidBest overall
|
One pan for nearly everything | About 9.5 in (ATK) | 600°F; all stoves incl. induction | View on Amazon |
Tramontina Professional 12-inch Nonstick Fry PanBest nonstick
|
Eggs and big batches, low cost | About 9.75 in (ATK) | 400°F; not induction | View on Amazon |
Victoria 12-inch Cast Iron SkilletBest budget cast iron
|
Searing and frying on a budget | About 10 in (ATK) | Oven, grill, campfire; induction | View on Amazon |
Mauviel M’Steel 12.6-inch Carbon Steel Fry PanBest carbon steel
|
High-heat searing, no coating | About 10 in (ATK) | 680°F; all cooking surfaces | View on Amazon |
| Acidic sauces, with a lid | About 10 in (ATK) | 450°F; induction | View on Amazon |
Product images from Amazon. Cooking surfaces are the maker’s figure or America’s Test Kitchen’s measurement, as labelled; oven ratings and stove compatibility are as stated by each maker or listing.
Our picks for the best 12 inch frying pan
All nine pans below are sold as 12-inch skillets or fry pans, measured across the rim; the Mauviel is a little wider at 12.6 inches. They cover clad stainless, nonstick, cast iron, carbon steel and enameled cast iron. For each, the spec table gives the rim size, the flat cooking surface (from the maker or from ATK’s measurements, as labelled) and the weight, because a 12-inch pan can weigh anything from under 3 pounds to over 8.
1. All-Clad D3 12-inch Stainless Fry Pan with Lid – The Proven All-Rounder
This is the 12-inch skillet America’s Test Kitchen named its winner and “longtime favorite” in its most recent stainless review, and it is the version ATK reviewed, with the lid. All-Clad builds it from its original fully bonded tri-ply: an aluminum core between two layers of stainless steel, from the center of the base to the rim.
ATK measured about 9.5 inches of cooking surface, 2-inch sides, a 3 mm base and a weight of 2.8 pounds. That is light for a 12-inch clad pan, which matters when you tilt a full pan to pour off fat. ATK also reported that it resisted warping, and liked the groove in the handle that stops the pan twisting in your hand.
The fitted stainless lid earns its place on a 12-inch pan, where you are more likely to be steaming vegetables through or finishing chicken thighs. All-Clad rates the pan oven and broiler safe to 600°F and compatible with any stovetop, including induction, and recommends hand washing.
Why we like it
- ATK’s winning 12-inch stainless skillet
- About 2.8 lb, per ATK
- Oven and broiler safe to 600°F; induction ready
- Fitted stainless lid included
Key specifications
| Model | 11644901318 |
|---|---|
| Material | Tri-ply stainless steel, aluminum core |
| Rim size | 12 inches, with lid |
| Cooking surface | About 9.5 inches (ATK) |
| Weight | 2.8 lb (ATK) |
| Oven-safe to | 600°F, broiler safe |
| Induction | Yes |
| Care | Hand washing recommended |
Why we recommend it
It suits the cook who wants one large skillet for searing, sautéing, pan sauces and the oven, and will preheat it properly. Our stainless steel pan guide covers more clad options.
Skip it if you want to load a pan into the dishwasher every night; All-Clad recommends hand washing.
Pros and cons
Pros
- Light for a clad 12-inch pan
- Resisted warping, per ATK
- Lid included
Cons
- Hand washing recommended
- Food sticks if not preheated
- Smaller floor than the cast iron picks
2. Tramontina Professional 12-inch Nonstick Fry Pan – Big, Slick and Inexpensive
Tramontina’s Professional line is restaurant-style nonstick: NSF-certified, commercial-grade heavy-gauge aluminum with a reinforced nonstick coating and a removable silicone handle sleeve. It is made in Brazil, carries a lifetime warranty, and goes in the dishwasher. Tramontina does not name the coating’s chemistry.
ATK reviewed this exact model, which it calls the PRO3004 Restaurant Fry Pan, in its most recent nonstick review and found its surface just as slick as its favorites. It measured a generous 9.75 inches of cooking surface and 2.75 pounds. ATK recommended it with reservations: the walls flare out so far that standard 12-inch lids fit poorly, the handle was the longest in its lineup, and the pan dented in its durability test, though it did not warp more than others.
Tramontina rates it oven safe to 400°F and suitable for gas, electric and ceramic glass. It will not work on induction.
Why we like it
- ATK found the surface as slick as its favorites
- About 9.75-inch cooking surface, per ATK
- NSF-certified, dishwasher safe, lifetime warranty
Key specifications
| Model | 80114/536DS |
|---|---|
| Material | Aluminum, reinforced nonstick coating (type not named) |
| Rim size | 12 inches |
| Cooking surface | About 9.75 inches (ATK) |
| Weight | 2.75 lb (ATK) |
| Oven-safe to | 400°F |
| Induction | No |
| Care | Dishwasher safe; medium heat, wood or silicone tools |
Why we recommend it
It suits a cook who makes eggs, pancakes or fish for a crowd and wants a big nonstick pan without spending much. More options are in our nonstick pan guide.
Skip it if you cook on induction or want a lid that fits snugly.
Pros and cons
Pros
- Large, slick cooking surface
- Light at 2.75 lb, per ATK
- Low cost for a restaurant-grade pan
Cons
- Poor fit for standard 12-inch lids, per ATK
- Dented in ATK’s durability test
- Not for induction
3. Misen 5-Ply 12-inch Stainless Frying Pan – Wide Floor, Dishwasher Safe
Misen’s 12-inch skillet is built thicker than most: 3.0 mm of 5-ply metal, three layers of stainless steel and two of aluminum. Misen lists a 12.4-inch diameter, 2-inch walls and a weight of 3.53 pounds, a bit heavier than the All-Clad but still easy to handle.
Its selling point for this guide is floor space. Misen calls it an expanded cooking surface, with about 20 percent more space than most competitors, so you can sear without crowding. Misen does not publish the cooking-surface diameter, and ATK has not reviewed this pan, so we cannot put a measured number on that claim.
It is easier to care for than most clad pans. Misen calls it dishwasher safe, rates it oven safe to 800°F and induction compatible, and gives clear preheat advice: heat the empty pan on medium-high for 3 to 4 minutes, until a splash of water forms balls that skate across the surface, then add oil or butter.
Why we like it
- 5-ply, 3.0 mm construction, per Misen
- Dishwasher safe; oven safe to 800°F
- Expanded cooking surface, per Misen
- Lifetime warranty against defects
Key specifications
| Model | MK-2013-2 |
|---|---|
| Material | 5-ply stainless steel and aluminum, 3.0 mm |
| Rim size | 12.4 inches (Misen) |
| Cooking surface | Not stated (Misen: about 20% more than most) |
| Weight | 3.53 lb (Misen) |
| Oven-safe to | 800°F |
| Induction | Yes |
| Care | Dishwasher safe; preheat before adding fat |
Why we recommend it
It suits a cook who wants clad stainless that goes in the dishwasher and as much searing room as a 12-inch pan allows.
Skip it if you want a pan with an independent review behind it; the All-Clad has ATK’s.
Pros and cons
Pros
- Dishwasher safe
- Very high oven rating
- Thick base for steady heat
Cons
- Cooking-surface size not published
- Heavier than tri-ply, at 3.53 lb
- No lid included
4. Victoria 12-inch Cast Iron Skillet – Long Handle, Full 10-inch Floor
Victoria makes its cast iron in its own factories in Colombia, and ATK called this skillet “a well-made pan at a remarkable price.” What sets it apart from other 12-inch cast iron is the handle: ATK praised its “terrific long, rounded handle,” which makes the weight easier to lift. The pan also has a pour spout on each side and a thicker edge.
ATK measured 10 inches of cooking surface, 2-inch sides and a weight of 7 pounds 4¾ ounces. It browned food nicely in ATK’s review, but the textured surface, which started out well seasoned, lost some of that seasoning during testing, and cornbread and eggs stuck. ATK expects it to regain seasoning with use.
Victoria seasons it with flaxseed oil and says it works on the stove, induction, in the oven, over a campfire or on a grill. The listing does not give care steps or an oven limit; follow the usual cast iron routine of washing, drying and oiling.
Why we like it
- About 10-inch cooking surface, per ATK
- Long, rounded handle ATK praised
- Pour spouts on both sides, per Victoria
- Recommended by ATK at a very low cost
Key specifications
| Model | SKL-212 |
|---|---|
| Material | Cast iron, seasoned with flaxseed oil |
| Rim size | 12 inches |
| Cooking surface | About 10 inches (ATK) |
| Weight | About 7.3 lb (ATK) |
| Oven-safe to | Oven, grill and campfire safe; no limit stated |
| Induction | Yes |
| Care | Not stated in listing |
Why we recommend it
It suits a cook who wants a big cast iron pan for searing, frying and fajitas at the lowest cost, and who prizes a comfortable handle. Our cast iron skillet guide covers the Lodge 12-inch and other options.
Skip it if you want slick release from day one; ATK saw the seasoning backslide.
Pros and cons
Pros
- Roomy floor for a 12-inch pan
- Comfortable long handle, per ATK
- Very low cost
Cons
- Seasoning backslid in ATK’s review
- Heavy, about 7.3 lb
- No care steps in the listing
5. Stargazer 12-inch Cast Iron Skillet – Machined Smooth, Made in the USA
Stargazer machines the cooking surface of its skillets smooth rather than leaving the pebbly finish of most new cast iron, and says the smooth surface minimizes sticking. The pan is made in the USA, seasoned with a blend of canola, grapeseed and sunflower oils, and has a stay-cool handle and a flared, drip-free rim instead of pour spouts.
Stargazer publishes its dimensions: a 12.0-inch rim, a 9.4-inch cooking surface, 2.3-inch depth, a 3.4-quart capacity and a weight of 6.5 pounds. That makes it lighter than the Victoria but with a smaller floor; the flared walls take up some of the width.
Stargazer says it works on any cooking surface, including glass and induction, and in the oven, on the grill or over a fire. It recommends metal utensils, and on glass stoves suggests lifting the pan rather than sliding it. Its lifetime warranty covers manufacturing defects but not warping from excessive heat. ATK did not include Stargazer in its cast iron review.
Why we like it
- Machined smooth cooking surface, per Stargazer
- Published 9.4-inch cooking surface and 6.5 lb weight
- Made in the USA; lifetime warranty against defects
Key specifications
| Model | Stargazer 12 Inch |
|---|---|
| Material | Cast iron, machined smooth, seasoned |
| Rim size | 12.0 inches |
| Cooking surface | 9.4 inches (Stargazer) |
| Weight | 6.5 lb (Stargazer) |
| Oven-safe to | Oven, grill and fire safe; no limit stated |
| Induction | Yes |
| Care | Metal utensils fine; lift, don’t slide, on glass |
Why we recommend it
It suits a cook who wants cast iron that is smoother and a little lighter than the usual 12-inch pan.
Skip it if cooking area matters most; its 9.4-inch floor is the smallest of the cast iron picks here.
Pros and cons
Pros
- Smooth surface from the start
- Lighter than most 12-inch cast iron
- Full specs published by the maker
Cons
- Smaller floor than the Victoria
- No pour spouts
- Costs far more than mass-market cast iron
6. Mauviel M’Steel 12.6-inch Carbon Steel Fry Pan – ATK’s Carbon Steel Winner
This is the exact pan ATK named the winner of its carbon steel skillet review. ATK called it very spacious, with nicely flaring sides, said it browned evenly and cooked beautifully in every test, and found that once seasoned it quickly became reliably slick. It measured a 10-inch cooking surface, 2.25-inch sides and 5.1 pounds, and noted it felt slightly heavier than ideal.
Mauviel makes it in France from extra-thick black carbon steel with an iron handle, and lists a 3.4-quart capacity. It ships coated in beeswax against rust. You wash that off with very hot water, then season: cover the bottom with flavorless oil, heat for five minutes, let it cool, drain, and repeat once. Mauviel rates it oven safe to 680°F and suitable for all cooking surfaces.
Care is strict. Mauviel says hand wash only, wipe dry at once, and grease with a little oil before storing. It also advises heating the pan gradually and using about 60 percent of a burner’s power, because the steel heats quickly. ATK adds that acidic sauces strip the seasoning but that a few rounds of heating and oiling bring it back.
Why we like it
- ATK’s winning carbon steel skillet
- About 10-inch cooking surface, per ATK
- Made in France; oven safe to 680°F
- No coating to wear out
Key specifications
| Model | 3651.32 |
|---|---|
| Material | Black carbon steel, iron handle |
| Rim size | 12.6 inches |
| Cooking surface | About 10 inches (ATK) |
| Weight | 5.1 lb (ATK) |
| Oven-safe to | 680°F |
| Induction | Suitable for all cooking surfaces, per listing |
| Care | Season first; hand wash, dry, oil |
Why we recommend it
It suits a cook who wants restaurant-style high-heat searing in a pan that becomes nonstick with use and lasts a lifetime. Our carbon steel egg pan guide covers smaller carbon steel pans.
Skip it if you do not want to season a pan before you cook in it.
Pros and cons
Pros
- Browned evenly in every ATK test
- Roomy floor and flared sides
- Takes very high heat
Cons
- Must be seasoned before use
- Slightly heavy, per ATK
- Rusts if left wet
7. Misen Carbon Nonstick 12-inch Skillet – Carbon Steel Without the Seasoning
Misen’s Carbon Nonstick takes a different route to release. Instead of a sprayed-on coating, the cooking surface is nitrided carbon steel, which Misen describes as carbon steel heated in a nitrogen-rich oven to create a hard, corrosion-resistant, nearly nonstick surface. Misen says it needs no lengthy seasoning before first use, though it recommends conditioning to keep it slick, and that it contains no PFOA, PTFE or PFAS.
For a 12-inch pan it is light. Misen lists a 12.4-inch diameter, a 10-inch cooking surface, 1.75-inch height and 3.1 pounds, with an aluminum core sandwiched in the steel to even out heating. It is rated oven safe to 1,100°F, works on induction, gas and electric, and is hand wash only. It is made in China.
ATK has not reviewed this pan. Its nonstick review did include a Misen 12-inch nonstick skillet, but that is Misen’s coated pan, not this one.
Why we like it
- 10-inch cooking surface at 3.1 lb, per Misen
- No seasoning needed to start, per Misen
- Oven safe to 1,100°F; induction ready
Key specifications
| Model | Not stated in listing |
|---|---|
| Material | 3-ply nitrided carbon steel with aluminum core |
| Rim size | 12.4 inches (Misen) |
| Cooking surface | 10 inches (Misen) |
| Weight | 3.1 lb (Misen) |
| Oven-safe to | 1,100°F |
| Induction | Yes |
| Care | Hand wash only; condition to keep it slick |
Why we recommend it
It suits a cook who wants the high-heat searing of carbon steel without the weight or the seasoning ritual. For more uncoated choices, see our nonstick pan alternatives.
Skip it if you want an independently reviewed pan; this one is newer and has no ATK verdict.
Pros and cons
Pros
- Light for a 12-inch pan
- Large 10-inch floor
- Metal-utensil safe, per Misen
Cons
- Hand wash only
- Not reviewed by ATK
- Low 1.75-inch walls
8. Tramontina Bestow 12-inch Enameled Cast Iron Skillet with Lid – Enamel, a Lid and a Helper Handle
Tramontina’s covered 12-inch is the enameled skillet on this page, and the only cast iron pan here sold with a lid. America’s Test Kitchen recommended Tramontina’s 12-inch covered enameled skillet from the same 80131 line (it tested model 80131068) in its review of enameled cast iron skillets, and measured a 10-inch cooking surface, one of the broadest on this page.
The enamel means no seasoning, no rust and no worry about tomato or lime. The listing describes a matte black porcelain enamel interior, a cast iron lid with self-basting condensation ridges and a stainless steel knob, and integral cast iron handles. It is rated oven safe to 450°F and works on gas, electric, ceramic glass and induction. Tramontina’s product page for its enameled cast iron Dutch oven from the same 80131 line describes a lead-free and cadmium-free porcelain-enamel cooking surface.
ATK found the pan notably heavy, at 7.75 pounds, or 13.45 pounds with its lid, but praised the helper handle and said it browned steak beautifully. Its one complaint was the rough interior, which snagged lint when the pan was dried. ATK’s tested model number differs from this listing’s, so treat its findings as a guide to the line; check the size before you buy.
Why we like it
- Recommended by ATK in its enameled skillet review (model 80131068)
- About 10-inch cooking surface, per ATK
- Cast iron lid included; helper handle
- No seasoning; nonreactive enamel
Key specifications
| Model | 80131/554DS (listing) |
|---|---|
| Material | Enameled cast iron, matte black interior |
| Rim size | 12 inches |
| Cooking surface | About 10 inches (ATK) |
| Weight | 7.75 lb; 13.45 lb with lid (ATK) |
| Oven-safe to | 450°F |
| Induction | Yes |
| Care | Not stated on the listing |
Why we recommend it
It suits a cook who wants a 12-inch pan for simmering tomato or tomatillo sauces and braising with the lid on, without seasoning.
Skip it if weight is a concern; with its lid it is by far the heaviest pan here.
Pros and cons
Pros
- Handles acidic foods
- Lid included
- Helper handle for lifting
Cons
- Heavy, at 7.75 lb before the lid (ATK)
- Rough interior snagged lint, per ATK
- Lower 450°F oven rating than bare cast iron
9. T-fal Ultimate Hard Anodized 12-inch Fry Pan with Lid – Nonstick With a Lid
If you want a 12-inch nonstick pan and a lid in one box, T-fal’s Ultimate is the simple answer. It is a heavy-gauge, hard-anodized aluminum pan with what T-fal calls a titanium nonstick coating, which it says lasts three times longer than its basic coating. The vented tempered glass lid lets you watch food steam through.
The pan has T-fal’s Thermo-Spot, a heat indicator that turns solid red when the pan is properly preheated, which is a useful cue for a cook still learning heat control. The handle is riveted silicone. T-fal rates the pan oven safe to 400°F and the lid to 350°F, says it is dishwasher safe, and backs it with a limited lifetime warranty. It does not work on induction.
T-fal does not publish the cooking-surface diameter or the weight, and ATK has not reviewed this pan, so it ranks below the Tramontina Professional on evidence. It earns its place for the lid.
Why we like it
- Vented glass lid included
- Thermo-Spot preheat indicator, per T-fal
- Dishwasher safe; limited lifetime warranty
Key specifications
| Model | E7650774 |
|---|---|
| Material | Hard-anodized aluminum, titanium nonstick coating |
| Rim size | 12 inches, with lid |
| Cooking surface | Not stated |
| Weight | Not stated |
| Oven-safe to | 400°F (lid 350°F) |
| Induction | No |
| Care | Dishwasher safe; medium heat, wood or silicone tools |
Why we recommend it
It suits a cook who wants a big, inexpensive nonstick pan with a lid for steaming and simmering. Our deep nonstick pan guide covers taller pans with lids.
Skip it if you cook on induction.
Pros and cons
Pros
- Lid included
- Preheat indicator
- Low cost
Cons
- No published cooking surface or weight
- Not for induction
- Low oven limit
How to choose a 12-inch skillet
Every pan here is a “12-inch” pan, yet they cook very differently. These are the things to check, in the order we would weigh them.
| Pan | Rim | Cooking surface | Weight |
|---|---|---|---|
| All-Clad D3 with lid | 12 in | About 9.5 in (ATK) | 2.8 lb (ATK) |
| Tramontina Professional | 12 in | About 9.75 in (ATK) | 2.75 lb (ATK) |
| Misen 5-Ply | 12.4 in (Misen) | Not stated | 3.53 lb (Misen) |
| Victoria cast iron | 12 in | About 10 in (ATK) | About 7.3 lb (ATK) |
| Stargazer cast iron | 12.0 in | 9.4 in (Stargazer) | 6.5 lb (Stargazer) |
| Mauviel M’Steel | 12.6 in | About 10 in (ATK) | 5.1 lb (ATK) |
| Misen Carbon Nonstick | 12.4 in (Misen) | 10 in (Misen) | 3.1 lb (Misen) |
| Tramontina Bestow enameled | 12 in | About 10 in (ATK) | 7.75 lb; 13.45 lb with lid (ATK) |
| T-fal Ultimate with lid | 12 in | Not stated | Not stated |
1. Cooking surface, not rim
The flat floor is what holds food. Across the pans with a published figure here it runs from 9.4 to about 10 inches, which is the difference between fitting four chicken thighs comfortably and crowding them. Crowded food steams instead of browning. Flared walls look generous at the rim but take space away from the floor.
2. Weight with food in it
A 12-inch pan is the size where weight starts to matter. Clad stainless and aluminum nonstick come in around 3 pounds; cast iron runs from 6.5 to nearly 8, and more with a cast iron lid. If you will lift the pan with one hand to pour off fat or slide food onto a plate, stay near 3 to 5 pounds, or choose a pan with a helper handle.
3. Burner size
A 12-inch pan wants a large burner. On a small one, the center gets hot and the edges lag. Thick, heat-holding pans like cast iron and enameled cast iron even this out once preheated; thin pans show it more. Preheat any 12-inch pan for a few minutes before food goes in.
4. Material for the job
Choose stainless for searing and pan sauces, nonstick for eggs and fish, cast iron or carbon steel for hard sears and high heat, and enameled cast iron if you simmer acidic sauces. Our guides to the best skillet for chicken and the best fajita skillet go into those two jobs.
5. A lid that fits
A 12-inch pan is where a lid gets used most. Only the All-Clad, the Tramontina Bestow and the T-fal here include one. If you buy a lid separately, check the fit: ATK found the Tramontina Professional’s flared walls a poor match for standard 12-inch lids.
6. Stove and oven
If you cook on induction, skip the Tramontina Professional and the T-fal. If you finish dishes in the oven or under the broiler, choose stainless, cast iron or carbon steel, which carry the highest oven ratings.
How we sized up these nine pans
We started from established cookware makers selling 12-inch skillets on Amazon US, across every common material. For each pan we read the maker’s specifications and the Amazon listing, and confirmed through Amazon’s product data that it was in stock. Pans with limited stock, unidentified sellers or unclear coating claims were left out, and so were near-duplicates of the pans chosen.
Because cooking surface is the point of this guide, we favored pans where that figure is published by the maker or measured by America’s Test Kitchen, and we read ATK’s most recent reviews of stainless, nonstick, cast iron, enameled cast iron and carbon steel skillets for those numbers and its findings, including its reservations. Two pans here lack a published floor size, and we say so. We did not cook in these pans ourselves, and nothing here is based on our own testing. We left out Matfer Bourgeat carbon steel because ATK reports a French recall of some lots, and we left out enameled picks whose makers give no lead-free statement.
12-inch skillet questions, answered
Is a 12-inch frying pan too big for one person?
Not if you batch-cook or like room to work, but ATK suggests a 10-inch for two to four people and an 8-inch for one or two. A 12-inch pan is its pick for most cooks, feeding up to six.
How big is the cooking surface of a 12-inch pan?
Usually 9.5 to 10.5 inches. Among the pans here, Stargazer’s is 9.4 inches by its own figure, and the Victoria, the Mauviel and Tramontina’s enameled skillet each measured about 10 inches in ATK’s reviews.
Will a 12-inch skillet work on a small burner?
It will, but the edges heat more slowly than the center. Use a longer preheat and a heavier pan, or move food around the pan as it cooks.
What is the lightest 12-inch frying pan here?
The Tramontina Professional nonstick, at 2.75 pounds, and the All-Clad D3, at 2.8 pounds, both by ATK’s measurements. The lightest uncoated option with a 10-inch floor is the Misen Carbon Nonstick, at 3.1 pounds by Misen’s figure.
Do 12-inch lids fit every 12-inch pan?
No. Rim shapes vary, and ATK found some flared pans too wide for standard 12-inch lids. If a lid matters, buy a pan sold with one.
Choosing your 12-inch pan
For one large pan that does almost everything, buy the All-Clad D3 with its lid. Add the Tramontina Professional if eggs and fish are a daily job, or the Victoria if you want cast iron’s heat for very little money. The Mauviel is the pick when you want lots of room and high heat, and the Tramontina Bestow when you simmer acidic sauces and want a lid.
For more by material, see our guides to the best stainless steel pans, best nonstick pans and best cast iron skillet.
For every material side by side, from stainless to carbon steel, start with our guide to the best frying pan.
And when you would rather someone else did the cooking, Julia’s Mexican Restaurant in Houston is open seven days a week. See the menu and call to order.