A restaurant line does not run on one pan. The cook on eggs reaches for a nonstick pan, the cook on the grill station sears in steel or cast iron, and the pans that see the hottest burners are often bare carbon steel. Each material is there because it does one job better than the others. A home kitchen has the same choice to make, usually with less room and a smaller budget, so the real question is not which pan is best but which material suits the cooking you do most.
This guide is the starting point for our frying pan guides. It explains what each material is good and bad at, names one or two pans worth buying in each, and points you to the full guide for that material. Specs come from the makers and the Amazon listings; where America’s Test Kitchen has reviewed a pan, we say what it found.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for, product specifications and verified buyer reports.
Quick verdict: which frying pan to buy first
If you can own only one, make it a fully clad 12-inch stainless steel skillet, and the All-Clad D3 12-inch fry pan is the one to beat: America’s Test Kitchen’s winning stainless skillet, oven safe to 600°F and induction ready. Add a Tramontina Professional nonstick pan for eggs, and a Lodge 12-inch cast iron skillet if you want deep, steady heat for very little money.
The table lines up five pans, one per material and kind of cook. Nine pans are covered in full after it, grouped by material, each with a link to the guide that goes deeper.
Five frying pans side by side
One pan per material, with what each maker or listing says about size, oven use and stoves.
| Pan | Best for | Material & size | Oven & stove (per maker) | Buy on Amazon |
|---|---|---|---|---|
All-Clad D3 12-inch Stainless Fry Pan with LidBest overall
|
One pan for searing, sautéing and sauces | Tri-ply stainless, 12-inch | 600°F; all stoves incl. induction | View on Amazon |
Tramontina Professional 10-inch Nonstick Fry PanBest nonstick
|
Eggs, fish and easy cleanup | Coated aluminum, 10-inch | 400°F; gas, electric, glass (not induction) | View on Amazon |
Lodge 12-inch Cast Iron SkilletBest cast iron
|
Steady heat on a small budget | Seasoned cast iron, 12-inch | Oven, grill, campfire; induction | View on Amazon |
Mauviel M’Steel 11-inch Carbon Steel Fry PanBest carbon steel
|
High heat without the weight of cast iron | Black carbon steel, 11-inch | 680°F; all cooking surfaces | View on Amazon |
Staub 11-inch Enameled Cast Iron SkilletBest enameled
|
Cast iron heat with no seasoning | Enameled cast iron, 11-inch | 500°F; induction per ATK | View on Amazon |
Product images from Amazon. Oven ratings and stove compatibility are as stated by each maker or listing; check the listing before you buy.
Our picks for the best frying pan, material by material
A frying pan, a fry pan and a skillet are the same tool: a long handle, low sloped sides and a flat floor for searing, sautéing and frying in a little fat. What changes is the metal, and the metal decides how fast the pan heats, how long it holds heat, whether food releases, and how you clean it. The nine pans below are grouped that way. Where a material has its own guide on this site, the first pick here is usually that guide’s top pick, so the advice stays consistent.
Stainless steel: the pan that does the most
Clad stainless is the closest thing to an all-purpose pan. It takes high heat, metal tools, the oven and the broiler, and acidic food like tomato or lime does not bother it. It browns meat well and leaves the browned bits that turn into a pan sauce. The catch is that food sticks if the pan goes in cold, so it rewards a cook who preheats. Look for fully clad construction, where the layered metal runs up the walls, not just across the base. Our full guide to the best stainless steel pans explains tri-ply, 5-ply and disc bottoms in detail.
1. All-Clad D3 12-inch Stainless Fry Pan with Lid – The Benchmark All-Purpose Skillet
The D3 is the pan most stainless skillets are measured against, and it is the top pick in our stainless guide for the same reason. All-Clad describes it as its original fully bonded tri-ply: an aluminum core between two layers of stainless steel, from the center of the base to the rim. The aluminum spreads heat across the floor and up the sides; the steel surface does the browning.
America’s Test Kitchen named the D3 12-inch its winning stainless skillet. It measured about 9.5 inches of flat cooking surface and a weight of 2.8 pounds, light for a 12-inch clad pan, and reported that it resisted warping through its abuse tests. ATK reviewed the version sold with a lid; this listing is the same pan without one, which saves money if you already own a 12-inch lid.
All-Clad rates it oven and broiler safe to 600°F and compatible with every stovetop, including induction. This listing includes a fitted stainless lid and recommends hand washing. That is the trade for a pan that can sear a steak, brown chicken thighs, cook down peppers and onions for fajitas, then go into the oven to finish.
Why we like it
- ATK’s winning 12-inch stainless skillet
- Fully bonded tri-ply with an aluminum core, per All-Clad
- Oven and broiler safe to 600°F; induction ready
- About 2.8 lb, per ATK
Key specifications
| Model | 11644901318 (listing model number) |
|---|---|
| Material | Tri-ply stainless steel, aluminum core |
| Size | 12-inch (about 9.5-inch cooking surface, per ATK) |
| Weight | 2.8 lb (per ATK) |
| Oven-safe to | 600°F, broiler safe |
| Induction | Yes |
| Dishwasher safe | Hand washing recommended (per listing) |
| Care | Preheat before adding fat; hand wash |
Why we recommend it
It suits a cook who wants one skillet to do almost everything and is willing to learn to preheat it. It is the pan we would buy first.
Skip it if eggs are most of what you cook; a nonstick pan is easier for that.
Pros and cons
Pros
- Even heat from a fully clad body
- Takes metal tools and broiler heat
- Made in Pennsylvania with global components, per All-Clad
Cons
- Hand washing recommended
- Food sticks if the pan is not preheated
2. Tramontina Signature Tri-Ply Clad 12-inch Fry Pan – Clad Stainless for Less
Tramontina’s Signature pan uses the same basic recipe as the All-Clad, tri-ply clad stainless with an aluminum core, at a lower cost. Tramontina adds an NSF certification, the food-equipment standard restaurant kitchens look for, a satin interior and a mirror-polished exterior, and backs it with a lifetime warranty.
It is also easier to live with than the All-Clad on one point: Tramontina calls it dishwasher safe. It is rated oven safe to 500°F and works on all cooktops, including induction. The handle is riveted stainless.
One caution from our stainless guide carries over. ATK’s 12-inch stainless review included a Tramontina Gourmet tri-ply pan and noted a narrow cooking surface. We could not confirm that pan shares a body with this Signature model, so treat it as a reason to check the flat floor of whatever pan you buy, not as a verdict on this one.
Why we like it
- Tri-ply clad with an aluminum core, per Tramontina
- Dishwasher safe, oven safe to 500°F
- NSF-certified, lifetime warranty
Key specifications
| Model | 80116/007DS |
|---|---|
| Material | Tri-ply clad stainless steel, aluminum core |
| Size | 12-inch |
| Weight | Not stated |
| Oven-safe to | 500°F |
| Induction | Yes |
| Dishwasher safe | Yes |
| Care | Preheat before adding fat; dishwasher or hand wash |
Why we recommend it
It suits a cook who wants clad stainless and dishwasher cleanup without paying for the All-Clad name. For more pans at this level, see our budget stainless pan guide.
Skip it if you want a pan with a long independent review record; the All-Clad has more of one.
Pros and cons
Pros
- Fully clad construction at a lower cost
- Goes in the dishwasher
- Works on induction
Cons
- Weight not published
- Lower oven rating than the All-Clad
- Mirror exterior shows scratches and heat tint
Nonstick: eggs, fish and fast cleanup
Nonstick pans are the easiest to cook in and the shortest-lived. A traditional coating is made with PTFE; ceramic coatings are a different, glass-like material. The FDA explains that nonstick coatings on pots and pans are applied at very high temperatures, and that studies show negligible amounts of PFAS in the coating can migrate to food. Either way the coating wears with use, so a nonstick pan is the one place we would not spend the most. Use medium heat, wood or silicone tools, and the maker’s oven limit. Our guide to the best nonstick pans covers both coating types, and the best value nonstick pan guide covers the budget end.
3. Tramontina Professional 10-inch Nonstick Fry Pan – Restaurant-Style Nonstick
This is a restaurant-style pan, and it is the top pick in our nonstick guide. Tramontina builds it from commercial-grade, heavy-gauge aluminum with a reinforced nonstick coating and a removable silicone handle sleeve, and certifies it to NSF standards. It is made in Brazil and carries a lifetime warranty.
The 10-inch size is right for two or three eggs, an omelet, a couple of fish fillets or reheating tortillas without them sticking. Tramontina rates it oven safe to 400°F and dishwasher safe, and it works on gas, electric and ceramic glass, but not induction. The maker does not name the coating’s chemistry.
ATK reviewed the 12-inch version of this pan and found its surface as slick as its favorites, while noting the long handle and that the pan dented in its durability test. That is worth knowing, but at this cost a nonstick pan is a tool you replace when the coating goes, not an heirloom.
Why we like it
- Heavy-gauge aluminum, NSF-certified, per Tramontina
- Dishwasher safe; oven safe to 400°F
- Removable silicone handle sleeve
- ATK found the 12-inch version’s surface as slick as its favorites
Key specifications
| Model | 80114/535DS |
|---|---|
| Material | Aluminum with reinforced nonstick coating (type not named) |
| Size | 10-inch |
| Weight | Not stated |
| Oven-safe to | 400°F |
| Induction | No |
| Dishwasher safe | Yes |
| Care | Medium heat; wood or silicone tools |
Why we recommend it
It suits anyone who wants a reliable egg pan without overspending on something that will eventually wear out.
Skip it if you cook on induction; it will not work.
Pros and cons
Pros
- Restaurant-grade build at a modest cost
- Easy release, easy cleanup
- Lifetime warranty
Cons
- Not for induction
- Coating type not named by the maker
- ATK saw dents in the 12-inch version
4. GreenPan Valencia Pro 10-inch Ceramic Nonstick Fry Pan – Ceramic Coating, Induction Ready
If you would rather avoid PTFE, ceramic is the alternative, and GreenPan’s Valencia Pro is the line ATK picked. In its most recent ceramic skillet review, ATK named the 12-inch Valencia Pro its winner, one of only three pans to pass its coating durability test, and recommended the 10-inch version for two to four people.
GreenPan describes the coating as diamond-infused ceramic, free of PFAS, PFOA, lead and cadmium, on a hard-anodized aluminum body with a base that works on induction. It rates the pan oven and broiler safe to 600°F and dishwasher safe, and says it is metal-utensil safe. GreenPan’s store lists the 10-inch at about 2.3 pounds.
ATK’s caveats apply to ceramic in general: it found ceramic not quite as nonstick or as durable as traditional nonstick, and noted that ceramic runs a little hotter, so you may need to turn the heat down.
Why we like it
- From the line ATK picked as its winning ceramic skillet
- Free of PFAS, PFOA, lead and cadmium, per GreenPan
- Works on induction; oven safe to 600°F
Key specifications
| Model | CC002678-001 |
|---|---|
| Material | Hard-anodized aluminum, ceramic nonstick coating |
| Size | 10-inch |
| Weight | About 2.3 lb (GreenPan store) |
| Oven-safe to | 600°F, broiler safe |
| Induction | Yes |
| Dishwasher safe | Yes |
| Care | Low to medium heat; turn heat down from recipe settings |
Why we recommend it
It suits a cook who wants an easy-release pan without a PTFE coating and cooks on induction. Our ceramic nonstick pan guide covers more options.
Skip it if you want the longest-lasting slick surface; ATK found traditional nonstick more durable.
Pros and cons
Pros
- No PTFE, per GreenPan
- Induction ready and oven safe to 600°F
- Dishwasher safe
Cons
- Ceramic wears faster than PTFE, per ATK
- Runs hotter; needs heat adjusted
Cast iron: steady heat that lasts a lifetime
Cast iron is heavy and slow to heat, and that is the point: once hot, it holds its heat when cold meat hits the pan, which is why it is the classic choice for searing, cornbread and fajitas. It needs seasoning, a baked-on layer of oil, and it will rust if left wet. In return it costs little and lasts for generations. Our guide to the best cast iron skillet covers lighter, smoother and enameled options, and the best value cast iron skillet guide covers the budget end.
5. Lodge 12-inch Cast Iron Skillet – Heavy Heat at a Bargain
The Lodge 12-inch is the top pick in our cast iron guide and ATK’s Best Buy among cast iron skillets, which it described as equivalent performance to its winner at a bargain price. ATK measured about 10 inches of cooking surface, sides of about 2¼ inches and a weight of just over 8 pounds, and noted the pebbly surface was a bit sticky at first before it released food well.
Lodge makes it in the USA and seasons it at the foundry with vegetable oil, so it is ready to cook after a wash. Lodge says cast iron can be used over any heat source, and the listing names the oven, stove, grill and campfire; ATK lists it as induction compatible. Its care routine is three words: wash, dry, oil. Hand wash with warm soapy water, dry it, and wipe on a light layer of oil.
The weight is the drawback. Eight pounds of iron plus food is a two-hand lift, so keep a thick, dry pot holder nearby.
Why we like it
- ATK’s Best Buy cast iron skillet
- Made in the USA, pre-seasoned, per Lodge
- Works on induction, grill and campfire
- Lifetime warranty, per the listing
Key specifications
| Model | L10SK3 |
|---|---|
| Material | Seasoned cast iron |
| Size | 12-inch (about 10-inch cooking surface, per ATK) |
| Weight | About 8 lb (per ATK) |
| Oven-safe to | Oven, grill and campfire safe; no limit stated |
| Induction | Yes |
| Dishwasher safe | No |
| Care | Wash, dry, oil (per Lodge) |
Why we recommend it
It suits a cook who sears, bakes and cooks fajitas and wants a pan that will outlive them, for very little money.
Skip it if lifting an 8-pound pan is a problem; carbon steel gives similar results with less weight.
Pros and cons
Pros
- Holds heat for searing and frying
- Very low cost for a pan that lasts
- Goes from stove to oven to grill
Cons
- Heavy, about 8 lb
- Rough surface sticks at first, per ATK
- Needs drying and oiling after each wash
Carbon steel: the restaurant pan for high heat
Carbon steel behaves like a thinner, lighter cast iron. ATK describes it as sharing the durability of stainless and the heat retention of cast iron with far less weight, and like cast iron it becomes nonstick as seasoning builds. ATK notes that restaurant chefs have used carbon steel skillets for decades. It has to be seasoned and kept dry, and acidic sauces strip the seasoning, though ATK found it easy to restore. Our carbon steel egg pan guide covers smaller pans and more brands.
6. Mauviel M’Steel 11-inch Carbon Steel Fry Pan – French Steel That Gets Slicker
Mauviel’s M’Steel line is ATK’s winning carbon steel skillet. ATK reviewed the 12.6-inch pan, calling it very spacious, with nicely flaring sides, and said it browned evenly in every test and quickly became reliably slick. It found the pan slightly heavier than ideal. The 11-inch here is the same line in a size that sits between a 10- and 12-inch pan, a good fit for a home burner.
Mauviel makes it in France from extra-thick black carbon steel with an iron handle. It arrives coated in beeswax to stop rust in transit; you wash that off with very hot water, then season by heating a layer of oil for five minutes, letting it cool, and repeating once. Mauviel rates it oven safe to 680°F and suitable for all cooking surfaces.
Care is strict: hand wash only, dry at once, and wipe with a little oil before storing. Mauviel also says to heat it gradually and use no more than about 60 percent of a burner’s power, because the steel heats so quickly.
Why we like it
- From ATK’s winning carbon steel line
- Made in France, oven safe to 680°F, per Mauviel
- Becomes more nonstick as seasoning builds
Key specifications
| Model | Not stated in listing |
|---|---|
| Material | Black carbon steel, iron handle |
| Size | 11-inch |
| Weight | Not stated |
| Oven-safe to | 680°F |
| Induction | Suitable for all cooking surfaces, per listing |
| Dishwasher safe | No, hand wash only |
| Care | Remove beeswax, season, dry and oil after washing |
Why we recommend it
It suits a cook who wants a pan for searing and eggs that will last a lifetime and does not mind seasoning it.
Skip it if you want to cook right away with no prep; it ships unseasoned.
Pros and cons
Pros
- Lighter than cast iron for its size
- Takes very high heat
- No coating to wear out
Cons
- Must be seasoned before first use
- Rusts if left wet
- Acidic sauces strip seasoning, per ATK
7. OXO Obsidian 10-inch Carbon Steel Fry Pan – Pre-Seasoned, Ready to Cook
If seasoning a bare pan puts you off, OXO’s Obsidian arrives pre-seasoned. OXO says it needs no seasoning before first use and develops a nonstick patina over time. It comes with a removable silicone sleeve for the handle, is metal-utensil safe, and works on all stovetops including induction.
OXO rates it oven safe to 660°F and also markets it for grill use. Care is the same as any carbon steel: OXO says hand wash only, to preserve the patina.
A fair warning from ATK’s carbon steel review: some pre-seasoned pans were harder to use than unseasoned ones, because the factory seasoning wore off and food stuck. ATK did not review this pan in that piece, so we cannot say how it fares. If the factory layer does wear, the fix is the same as for any carbon steel pan: wash, dry, oil and heat to rebuild it.
Why we like it
- Pre-seasoned, no prep needed, per OXO
- Oven safe to 660°F; induction ready
- Removable silicone handle sleeve
Key specifications
| Model | CC005100-001 |
|---|---|
| Material | Pre-seasoned carbon steel |
| Size | 10-inch |
| Weight | Not stated |
| Oven-safe to | 660°F |
| Induction | Yes |
| Dishwasher safe | No, hand wash only |
| Care | Hand wash, dry, keep lightly oiled |
Why we recommend it
It suits a cook curious about carbon steel who wants to start cooking the day it arrives.
Skip it if you cook for four or more most nights; the 10-inch size is small for that.
Pros and cons
Pros
- Ready to use out of the box
- Metal-utensil safe
- Works on every stove type
Cons
- Factory seasoning on some pans wears off, per ATK
- Hand wash only
Enameled cast iron: no seasoning, no rust
Enameled cast iron has the same heat-holding iron body, sealed in a glass-like enamel. ATK points out that this makes the pan rust-proof and nonreactive, so it can simmer acidic foods, and you can soak it and scrub it with soap. The trade-offs, per ATK: the enamel is not nonstick and will not become so, it is not for the grill or a campfire, and it should not go from hot to cold quickly or meet steel wool.
8. Staub 11-inch Enameled Cast Iron Skillet – Deep Browning, Easy Care
ATK reviewed Staub’s 11-inch traditional deep skillet in another color and said it browned steaks deeply and cooked everything well. It measured about 10 inches of cooking surface, 2-inch sides and 6.55 pounds, and listed it as made in France and induction compatible. Its one complaint was a small, slick helper handle that slipped from a tester’s grip, so use a dry, thick pot holder.
Staub’s listing describes a textured black matte enamel interior for browning, pouring spouts for draining fat, raised sides against splatter, and an oven rating of 500°F. As with any enameled pan, there is no seasoning to maintain.
ATK’s favorite enameled skillets are Le Creuset’s Signature line, but the 10- and 12-inch sizes were not reliably in stock on Amazon when we checked, which is why the Staub is here.
Why we like it
- ATK found it browned steaks deeply
- No seasoning; soap and soaking are fine, per ATK
- Pouring spouts and raised sides, per Staub
Key specifications
| Model | 12322806 |
|---|---|
| Material | Enameled cast iron, matte black interior |
| Size | 11-inch (about 10-inch cooking surface, per ATK) |
| Weight | 6.55 lb (per ATK, another color) |
| Oven-safe to | 500°F |
| Induction | Yes (per ATK) |
| Dishwasher safe | Not stated in listing |
| Care | Hand wash with soap; avoid steel wool and thermal shock |
Why we recommend it
It suits a cook who wants cast iron searing and braising without seasoning, and who cooks tomato-based sauces often.
Skip it if you want a pan for the grill or campfire; enamel does not like that kind of direct heat.
Pros and cons
Pros
- Nonreactive with acidic foods
- Strong browning, per ATK
- No rust, no seasoning
Cons
- Small, slick helper handle, per ATK
- Not nonstick
- Heavy, at about 6.5 lb
Hybrid: steel and coating in one pan
Hybrid pans etch a pattern of raised stainless steel into a nonstick coating. The idea is that the steel sears and protects the coating while the coating helps release. Reviews are divided, and our guide to the best hybrid frying pan goes through the options.
9. HexClad 12-inch Hybrid Fry Pan – Searing Steel, Coated Valleys
HexClad is the best-known hybrid pan and the hybrid pick in our nonstick guide. HexClad describes a tri-ply body with an aluminum core and a laser-etched pattern of stainless hexagons; in the valleys between them sits its TerraBond ceramic nonstick, which it says is free from PTFE and PFAS. It rates the pan oven safe to 900°F, dishwasher-friendly, metal-utensil safe and compatible with every cooktop including induction. HexClad lists a flat bottom of 11.4 inches and a weight of 3.4 pounds; no lid is included.
Here is the honest part. In ATK’s most recent nonstick skillet review, the 12-inch HexClad was not recommended: ATK found it was not truly nonstick, eggs stuck to it, and it blamed the uncoated steel hexagons. It did sear meat well. ATK’s review does not say which coating its pan had. HexClad itself says to season the pan before first use and to start at lower heat, since medium on a HexClad equals medium-high on other pans.
So buy it as a searing pan that cleans up more easily than plain steel, not as an egg pan.
Why we like it
- Metal-utensil and dishwasher safe, per HexClad
- Oven safe to 900°F; works on induction
- ATK found it seared meat well
- Wide 11.4-inch flat bottom, per HexClad
Key specifications
| Model | HEX12PAN |
|---|---|
| Material | Tri-ply stainless with ceramic nonstick in etched valleys |
| Size | 12-inch (11.4-inch flat bottom, per HexClad) |
| Weight | 3.4 lb (per HexClad) |
| Oven-safe to | 900°F |
| Induction | Yes |
| Dishwasher safe | Yes |
| Care | Season before first use; start on lower heat |
Why we recommend it
It suits a cook who wants one pan for searing and everyday sautéing that tolerates metal tools and the dishwasher.
Skip it if you want a truly slick egg pan; ATK found eggs stuck, and a plain nonstick pan does that job better.
Pros and cons
Pros
- Very high oven rating
- Large flat cooking area
- Lifetime warranty against defects, per HexClad
Cons
- Not recommended by ATK; eggs stuck
- No lid included
- Warranty excludes damage from excessive heat, per HexClad
How to choose a frying pan for the way you cook
Start with what you cook most, then narrow down. These are the factors that matter, in the order we would weigh them.
| Material | Best at | Watch out for | Care |
|---|---|---|---|
| Clad stainless | Searing, pan sauces, acidic foods | Sticking if not preheated | Soap and scrub; often dishwasher safe |
| Nonstick (PTFE or ceramic) | Eggs, fish, pancakes | Coating wears out; lower heat limits | Hand wash gently; wood or silicone tools |
| Cast iron | Searing, frying, baking, fajitas | Weight; rust if left wet | Wash, dry, oil |
| Carbon steel | High-heat searing, eggs once seasoned | Seasoning; acidic sauces | Wash, dry, oil |
| Enameled cast iron | Browning and simmering acidic sauces | Not nonstick; heavy | Soap and soak; no steel wool |
| Hybrid | Searing with easier cleanup | Eggs may stick, per ATK | Dishwasher safe, per maker |
1. Material first
Match the metal to the cooking. If you sear and make pan sauces, start with stainless. If you fry eggs every morning, add nonstick. If you love a hard sear and do not mind weight, cast iron. Many cooks end up with two pans: a clad stainless or cast iron skillet for searing and a nonstick pan for eggs.
2. Size: measure the floor, not the rim
Pans are sold by rim diameter, but food sits on the flat floor, which is often 2 to 3 inches smaller. ATK recommends a 12-inch skillet for most cooks, enough for up to six people, a 10-inch for two to four and an 8-inch for one or two. Our small egg pan guide covers the 8-inch end.
3. Weight you can lift with one hand
A 12-inch clad stainless pan weighs about 3 pounds; a 12-inch cast iron skillet can weigh 8. Think about tipping the pan full of food to pour off fat. If that is hard, choose stainless, carbon steel or a lighter cast iron.
4. Your stove
Induction needs a magnetic base. Plain aluminum nonstick pans like the Tramontina Professional will not work; cast iron, carbon steel and most clad stainless will. If you cook on glass, lift heavy pans rather than slide them.
5. Oven use and lids
Oven ratings run from 400°F for many nonstick pans to 600°F and beyond for stainless and bare iron. If you finish dishes in the oven or under the broiler, pick a metal pan. A lid matters for anything that steams or braises; our deep nonstick pan guide covers pans with taller sides and lids.
6. How you clean up
Be honest about the dishwasher. Some stainless and nonstick pans can go in; cast iron and carbon steel never should. If you will not dry and oil a pan after washing, skip bare iron and steel.
How we chose these nine pans
We started from the lead picks in our material guides for nonstick, stainless steel, cast iron and carbon steel, so this page agrees with them, then added enameled and hybrid options. 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 vague coating claims were left out.
We then read America’s Test Kitchen’s most recent reviews of stainless, nonstick, ceramic nonstick, cast iron, enameled cast iron and carbon steel skillets. Where ATK reviewed a pan or its line, we report what it found, including the HexClad’s poor result. 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.
Frying pan questions, answered
What type of frying pan is best for everyday use?
For most kitchens, a fully clad 12-inch stainless skillet. It handles searing, sautéing, pan sauces and the oven, and has no coating to wear out. Pair it with a nonstick pan for eggs.
What frying pan does America’s Test Kitchen recommend?
It depends on the material. In its most recent reviews, ATK’s winners were the All-Clad D3 12-inch for stainless, the All-Clad Stainless 12-inch Nonstick for traditional nonstick, the GreenPan Valencia Pro 12-inch for ceramic, Mauviel’s M’Steel 12.6-inch for carbon steel, and Le Creuset’s Signature 11¾-inch for enameled cast iron. For plain cast iron, its Best Buy is the Lodge 12-inch.
What is the best frying pan brand?
There is no single brand that leads in every material. All-Clad keeps winning in stainless, Lodge is the value standard in cast iron, Tramontina makes a strong low-cost nonstick and clad stainless, and Mauviel and de Buyer are long-established French carbon steel makers.
Should I buy a frying pan with a lid?
A lid helps with anything that needs to steam through, such as chicken thighs, rice or vegetables. The All-Clad D3 listing above includes a lid. ATK found some flared pans, including Tramontina’s 12-inch Professional, a poor fit for standard 12-inch lids.
Which frying pan lasts the longest?
Uncoated pans: cast iron, carbon steel and clad stainless can last for decades. Every nonstick coating, PTFE or ceramic, eventually wears, so treat a nonstick pan as a tool you replace.
Is there a frying pan without a coating that still releases food?
Yes. Seasoned carbon steel and cast iron become slick with use, and preheated stainless releases food once a crust forms. Our nonstick pan alternatives and nonstick pan without Teflon guides go further.
Where to go from here
If you buy one pan, make it a clad 12-inch stainless skillet like the All-Clad D3, and add a nonstick pan for eggs. From there, the material guides go deeper: stainless steel, nonstick, cast iron and carbon steel. For heavy-duty pans built for a busy line, see our guide to the best commercial frying pan.
For specific jobs, we also have guides to the best egg pan, the best skillet for chicken and the best fajita skillet, and a side-by-side look at a comal vs cast iron skillet for tortillas.
Shopping one brand? See our guide to the best All-Clad frying pans, sorted by line.
Cooking on a coil or glass-top range? See our guide to the best skillets for electric stoves.
By size: the best small frying pans, the best 8 inch stainless steel frying pans, the best 8 inch nonstick frying pans with lids, the best 10 inch stainless steel frying pans, the best 10 inch nonstick frying pans, the best 12 inch frying pans and the best 12 inch ceramic frying pans. By style: the best deep frying pans, the best porcelain enamel frying pans and the best frying pan sets with lids.
Related guide: Best hard anodized frying pan.
Related guide: Best pans for glass top stove.
Related guide: Best induction frying pan.
Related guide: Best uncoated frying pan.
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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.