The small pan is the one that never gets put away. In a Mexican kitchen it toasts two or three dried chiles before they go into the blender for salsa, browns a spoonful of cumin or sesame seeds, fries the single egg that goes on top of a plate of chilaquiles, and warms one serving of beans. A 12-inch skillet can do all of that, but it takes longer to heat and wastes most of its floor.
This guide covers frying pans from about 6 to 8 inches, in stainless, cast iron, carbon steel, nonstick and hybrid. It looks past the egg pan to the other small jobs, which is why most of our picks are bare metal you can heat empty. For coated pans made mainly for eggs, see our best small egg pan guide; for the full range of sizes and materials, our best frying pan guide. Specs come from the makers and the Amazon listings.
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Quick verdict: which small frying pan to buy
Buy the Tramontina Signature 8-inch Tri-Ply Clad Stainless Fry Pan. It is fully clad, works on every stove including induction, goes in the dishwasher and the oven to 500°F, and with no coating you can heat it dry to toast chiles and seeds. If your small pan is mostly for eggs, the OXO Professional 8-inch ceramic nonstick pan is the easier choice.
The table lines up five pans, one per kind of cook. Eight are covered in full after it.
Five small frying pans side by side
One small pan per kind of cook, 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 |
|---|---|---|---|---|
| Toasting chiles, eggs, small sauces | Tri-ply stainless, 8-inch | 500°F; induction | View on Amazon | |
All-Clad D5 8-inch Stainless Fry PanPremium pick
|
The most even heat | 5-ply stainless, 8-inch | 600°F, broiler; induction | View on Amazon |
Lodge 6.5-inch Cast Iron SkilletSmallest pan
|
One egg or a few chiles | Cast iron, 6.5-inch | Oven, grill, campfire | View on Amazon |
OXO Professional 8-inch Ceramic Nonstick Fry PanBest nonstick
|
Daily eggs and quesadillas | Ceramic nonstick, 8-inch | 600°F; induction | View on Amazon |
Misen Carbon Nonstick 8-inch SkilletBest carbon steel
|
Light pan for high heat | Nitrided carbon steel, 8-inch | 1100°F rating; induction | 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 small frying pan
Small pans are sold by rim diameter, and the flat floor is smaller than the number on the box: Field Company gives its 8 3/8-inch pan a 7-inch cooking surface. ATK, in its nonstick skillet review, describes an 8-inch skillet as the size it likes for small tasks such as frying an egg. Below, the picks are grouped by material, since that decides what each small pan does best.
Stainless steel: heat it dry, wash it in the dishwasher
1. Tramontina Signature 8-inch Tri-Ply Clad Stainless Fry Pan – Bare Steel, Clad to the Rim
A small pan in a Mexican kitchen does more than eggs. It toasts a couple of dried guajillos or an ancho for salsa, browns a spoonful of cumin seed or pepitas, fries one huevo estrellado for a plate of chilaquiles, or reheats a single serving of beans. Many of those jobs start with a dry pan on a hot burner, which is why our top pick has no coating at all.
Tramontina’s Signature 8-inch pan is tri-ply clad stainless steel with an aluminum core, the same construction as the 12-inch version in our main frying pan guide. Tramontina says it works on all cooktops including induction, is oven safe to 500°F and goes in the dishwasher. It is NSF-certified and has a riveted stainless handle, a satin interior and a lifetime warranty.
Stainless asks one thing of you: preheat the pan before the egg goes in, and use a little fat, or the white will stick. For dry toasting, it asks nothing; heat it, add the chiles, turn them with tongs and they are done in seconds.
Why we like it
- Tri-ply clad with an aluminum core, per Tramontina
- Safe to heat empty for toasting chiles and seeds
- Dishwasher safe; oven safe to 500°F
- NSF-certified, lifetime warranty
Key specifications
| Model | 80116/004DS |
|---|---|
| Material | Tri-ply clad stainless steel, aluminum core |
| Size | 8-inch |
| Cooking surface | Not stated |
| Weight | Not stated |
| Oven-safe to | 500°F |
| Induction | Yes |
| Care | Dishwasher safe |
Why we recommend it
It suits a cook who wants one small pan for toasting, a fried egg and a quick sauce, and likes the idea of throwing it in the dishwasher.
Skip it if you want eggs to slide out with no fat and no preheating; a nonstick pan does that more easily.
Pros and cons
Pros
- No coating to wear out
- Works on every stove
- Low cost for a clad pan
Cons
- Eggs stick without preheating and fat
- Cooking surface size not stated
- Weight not stated on the listing
2. All-Clad D5 8-inch Stainless Fry Pan – Five Layers for Even Heat
All-Clad’s D5 is the maker’s five-layer line: alternating stainless steel and aluminum bonded together, which All-Clad says gives warp-free durability and very even heat. In a small pan used for toasting seeds or a handful of chiles de árbol, even heat is what keeps the center from scorching before the edges catch up.
The pan has a flat base and flared, mid-height sides for flipping and tossing, a brushed finish and flared rims for pouring. It is compatible with all cooktops, optimized for induction, and oven and broiler safe to 600°F, per All-Clad. The handle is stainless and riveted, and the listing says it is made in the USA.
This is the pan to buy if you already own and like clad stainless and want the small size to match. Our guide to the best stainless steel pans explains how D5 compares with All-Clad’s D3 tri-ply.
Why we like it
- 5-ply stainless and aluminum, per All-Clad
- Oven and broiler safe to 600°F
- Optimized for induction
- Made in the USA, per the listing
Key specifications
| Model | 11644012106 (listing) |
|---|---|
| Material | 5-ply stainless steel and aluminum |
| Size | 8-inch |
| Cooking surface | Not stated |
| Weight | Not stated |
| Oven-safe to | 600°F, broiler safe |
| Induction | Yes |
| Care | Not stated on the listing |
Why we recommend it
It suits a cook who wants the most even heat in a small uncoated pan and will pay for it.
Skip it if you are on a budget; the Tramontina does the same jobs for much less.
Pros and cons
Pros
- Very even heat, per All-Clad
- Broiler safe for finishing a frittata
- Lifetime warranty, per the listing
Cons
- Costs the most here
- Food sticks without preheating
- Care instructions not stated on the listing
Cast iron: small, heavy and cheap to own
3. Lodge 6.5-inch Cast Iron Skillet – The Smallest Pan, the Smallest Cost
At 6.5 inches, Lodge’s smallest standard skillet holds one fried egg, a single corn tortilla quesadilla folded in half, or a tablespoon of sesame seeds for a mole garnish. It is the pan to pull out when a bigger one would just heat empty space.
It is pre-seasoned cast iron, made in the USA, and the listing says it can go on the stove, in the oven, on a grill or over a campfire. Lodge describes its cast iron as PFAS-free; the pan’s easy release comes from seasoning, a layer of baked-on oil that builds with use. Hand wash only.
The small size has one drawback: a short handle that gets just as hot as the pan. Keep a towel or handle cover close. Cast iron also holds heat after the burner is off, so take toasted seeds or chiles out of the pan right away or they keep cooking.
Why we like it
- Sized for one egg or a few chiles
- Made in the USA, per Lodge
- Oven, grill and campfire safe, per the listing
- The least costly pan here
Key specifications
| Model | L3SK3 |
|---|---|
| Material | Seasoned cast iron |
| Size | 6.5-inch |
| Cooking surface | Not stated |
| Weight | Not stated |
| Oven-safe to | Oven safe; no limit stated |
| Induction | Not stated on the listing |
| Care | Hand wash only |
Why we recommend it
It suits a cook who lives alone, wants a tiny pan for toasting and single eggs, or wants a starter piece of cast iron.
Skip it if you often cook for two; an 8-inch pan is the more useful small size.
Pros and cons
Pros
- Very low cost
- Rust can be scoured off and re-oiled, per Lodge
- Holds heat after the burner is off
Cons
- Handle gets hot
- Needs seasoning care; can rust if left wet
- Too small for more than one serving
4. Field Company No. 6 Cast Iron Skillet, 8 3/8-inch – Lighter, Smoother Cast Iron
Field Company machines its cast iron smooth, in the style of older American pans, and makes it lighter than most new cast iron. The No. 6 measures 8 3/8 inches across the rim with a 7-inch flat cooking surface, 1 5/8-inch walls and a weight of about 3 pounds, per the maker.
That 7-inch floor is generous for an 8-inch pan, enough for scrambled eggs for two, a single grilled sandwich or a small batch of cornbread, as Field Company suggests. It arrives pre-seasoned with three coats of organic grapeseed oil and works on all stovetops including induction, per the listing. It is made in the USA.
Field Company’s cooking advice suits any cast iron: preheat on low to medium for two to three minutes, add the fat, let it heat, then add the food. The smooth surface will not be fully slick on day one; the seasoning builds as you cook.
Why we like it
- 7-inch flat cooking surface, per Field Company
- About 3 lb, light for cast iron
- Smooth machined surface
- Made in the USA
Key specifications
| Model | FSK6 |
|---|---|
| Material | Seasoned cast iron, machined smooth |
| Size | 8 3/8-inch rim |
| Cooking surface | 7-inch |
| Weight | About 3 lb |
| Oven-safe to | Not stated |
| Induction | Yes |
| Care | Preheat low to medium; seasoning builds with use |
Why we recommend it
It suits a cook who likes cast iron but finds a standard pan rough or heavy, and wants a small pan that will last.
Skip it if you want the lowest cost; a Lodge or Victoria does the same job for less.
Pros and cons
Pros
- Lighter than standard cast iron
- Wide floor for its size
- No synthetic coating, per the maker
Cons
- Costs much more than other cast iron
- Oven limit not stated
- Needs seasoning care
5. Victoria 8-inch Cast Iron Skillet – Deep Sides and Pour Spouts
Victoria has made cast iron in its own factories in Colombia since 1939, per the listing, and its 8-inch skillet has a few features the Lodge does not: a long, curved handle that is easier to grip, a thicker edge, a deeper vessel and drip-free spouts on both sides.
Those spouts are useful in a small pan. You can fry a little garlic and chile in oil and pour it straight over a bowl of beans or a plate of eggs, or drain off fat without a mess. The deeper sides also make it a fair pan for a single serving of fried rice or migas.
It is pre-seasoned with non-GMO, kosher-certified flaxseed oil, according to Victoria, and can be used on the stove, induction, in the oven, over a campfire or on a grill. Like any cast iron, it should be dried and lightly oiled after washing.
Why we like it
- Long curved handle, per Victoria
- Pour spouts on both sides
- Deeper sides than a standard small skillet
- Works on induction
Key specifications
| Model | SKL-208 |
|---|---|
| Material | Cast iron, flaxseed-oil seasoning |
| Size | 8-inch |
| Cooking surface | Not stated |
| Weight | Not stated |
| Oven-safe to | Oven safe; no limit stated |
| Induction | Yes |
| Care | Dry and oil after washing |
Why we recommend it
It suits a cook who wants an inexpensive small cast iron pan with a better handle and spouts for pouring.
Skip it if you want a smooth surface from day one; Victoria describes a textured pre-seasoned skin.
Pros and cons
Pros
- Low cost
- Comfortable long handle
- Spouts for pouring oil or sauce
Cons
- Heavy for its size, like most cast iron
- Textured surface
- Oven limit not stated
Carbon steel, nonstick and hybrid
6. Misen Carbon Nonstick 8-inch Skillet – Nitrided Steel, Under Two Pounds
Misen’s Carbon Nonstick pan is carbon steel that has been nitrided, a hardening treatment, and bonded to an aluminum core in three layers. The 8-inch pan weighs 1.70 pounds, per Misen, which makes it the lightest metal pan here besides the HexClad.
Misen says the surface has no coating and builds a natural patina with use, so it can take metal utensils and high heat. It rates the pan for induction, gas and electric, the oven and even the grill, up to 1100°F by its own figure. Misen also calls it free of PFOA, PTFE and PFAS; those are the maker’s claims about a pan with no applied coating.
Our 12-inch frying pan guide covers the 12-inch version of this pan. In the 8-inch size, it is a good choice for a cook who wants carbon steel’s lightness for toasting and eggs without the work of seasoning a raw pan from scratch.
Why we like it
- 1.70 lb, per Misen
- Aluminum core spreads heat, per Misen
- Metal-utensil safe; no applied coating
- Induction, oven and grill rated
Key specifications
| Model | Not stated |
|---|---|
| Material | 3-ply nitrided carbon steel, aluminum core |
| Size | 8-inch |
| Cooking surface | Not stated |
| Weight | 1.70 lb |
| Oven-safe to | 1100°F rating, per Misen |
| Induction | Yes |
| Care | Not stated on the listing |
Why we recommend it
It suits a cook who wants a light, uncoated pan that grows more slick with use and can go from burner to grill.
Skip it if you want care instructions in the box; the listing gives none.
Pros and cons
Pros
- Light and quick to heat
- Safe for very high heat, per Misen
- Takes metal spatulas
Cons
- Care instructions not on the listing
- Patina still has to build with use, per Misen
- Model number not stated
7. OXO Professional 8-inch Ceramic Nonstick Fry Pan – Easy Release, Induction Base
For a cook whose small pan is mostly an egg pan, a coated pan is simply easier. OXO’s Professional 8-inch pan has a hard-anodized aluminum body and a ceramic nonstick coating reinforced with diamonds, per OXO, on a heavy-duty base that works on induction.
OXO says the coating is free of PFAS, PFOA, lead and cadmium; that is the maker’s claim about its ceramic coating. Streamlined rivets leave the inside smooth, and OXO says the pan’s shape gives up to 35 percent more room to cook. It is oven safe to 600°F and dishwasher safe.
Keep the coated pan for eggs, quesadillas and gentle heat, and do the dry toasting of chiles and seeds in a bare metal pan. Coatings of every kind last longer at moderate heat and with wood or silicone tools. Our small egg pan guide has more coated pans in this size.
Why we like it
- Ceramic nonstick, PFAS-free per OXO
- Induction-ready base
- Oven safe to 600°F; dishwasher safe
Key specifications
| Model | CC004740-001 |
|---|---|
| Material | Hard-anodized aluminum, ceramic nonstick |
| Size | 8-inch |
| Cooking surface | Not stated |
| Weight | Not stated |
| Oven-safe to | 600°F |
| Induction | Yes |
| Care | Dishwasher safe |
Why we recommend it
It suits a cook who makes eggs most mornings and wants them to slide out with a little butter.
Skip it if you want a small pan for dry toasting; use bare steel or iron for that.
Pros and cons
Pros
- Easy release for eggs
- Works on induction
- Streamlined rivets, per OXO
Cons
- Coating wears over time
- Not the pan for dry toasting
- Weight not stated
8. HexClad 7-inch Hybrid Fry Pan – Small Pan for Toasting and Butter
HexClad’s 7-inch pan is one of the few small pans whose maker names toasting as a job: the listing suggests it for reductions, toasting seeds or nuts and melting butter, plus small individual servings. It measures about 7 inches across and 1.6 inches high and weighs about 1.5 pounds, per HexClad.
The surface is HexClad’s hybrid, a laser-etched pattern of raised stainless steel over its TerraBond ceramic coating, on a tri-ply body with an aluminum core. HexClad says it works on any cooktop including induction, is metal-utensil safe, dishwasher-friendly and oven safe to 900°F. No lid is included.
Reviews of hybrid pans are divided, as our hybrid frying pan guide explains, mostly over how nonstick they really are with eggs. For toasting a spoonful of pepitas or browning butter, that matters less.
Why we like it
- Maker suggests it for toasting seeds and nuts
- About 1.5 lb
- Induction ready; metal-utensil safe
Key specifications
| Model | Not stated |
|---|---|
| Material | Tri-ply, stainless and TerraBond ceramic hybrid |
| Size | 7-inch, about 1.6 in high |
| Cooking surface | Not stated |
| Weight | About 1.5 lb |
| Oven-safe to | 900°F |
| Induction | Yes |
| Care | Dishwasher-friendly, per HexClad |
Why we recommend it
It suits a cook who already likes HexClad and wants a tiny pan for seeds, sauces and butter.
Skip it if you mainly want a slick egg pan; a traditional nonstick pan is the simpler choice.
Pros and cons
Pros
- Light and small
- Takes metal tools
- Lifetime warranty against defects, per HexClad
Cons
- Costs more than a plain small pan
- No lid
- Mixed reviews on egg release, per our hybrid guide
How to choose a small frying pan
A small pan is cheap enough to buy on a whim, which is why so many kitchens own the wrong one. These are the points that matter.
1. What you will cook in it
If the answer is mostly eggs, a coated pan is easiest. If it is toasting chiles, seeds and spices, choose bare metal: stainless, cast iron or carbon steel. ATK warns that PTFE coatings can emit fumes above 500°F, and an empty pan on a burner gets hot fast, so we keep dry toasting to uncoated pans. Our guide to Mexican chiles covers which dried chiles get toasted and why.
2. Size: 6, 7 or 8 inches
A 6- to 7-inch pan suits one egg, one tortilla or a spoonful of seeds. An 8-inch pan, with a floor of 5 to 7 inches depending on the maker, handles two eggs or a small omelet. If you cook for two, 8 inches is the more useful size.
3. Weight and handle
Small cast iron is heavy for its size and the handle gets hot. Clad stainless and carbon steel are lighter; the Misen is 1.70 pounds and the HexClad about 1.5, per their makers. Look at handle length too: Victoria’s long handle is easier to grip than Lodge’s short one.
4. Your stove
Every pan on this list except the Lodge 6.5-inch states induction compatibility on its listing. Cast iron is magnetic, but the Lodge listing does not say induction, so we report it as not stated.
5. Oven limits and care
Oven ratings here run from 500°F for the Tramontina and 600°F for the All-Clad and OXO up to 900°F for the HexClad and a 1100°F rating from Misen; the cast iron listings give no limit. Stainless and the OXO go in the dishwasher; cast iron and carbon steel want hand washing, drying and a little oil.
How we chose these eight
We looked for pans of 6 to 8 inches from makers that publish materials, oven limits and stove compatibility, covered each common material, and favored pans that can do more than eggs. We deliberately avoided the picks in our small egg pan guide, so the two pages work together. Specifications come from the makers and the Amazon listings; where we cite America’s Test Kitchen, it is from its nonstick skillet review. Every pan was in stock on Amazon when this guide was written.
We have not cooked with these pans ourselves, and we report coating claims such as PFAS-free as the maker’s claims.
Small frying pan questions, answered
What size is a small frying pan?
Usually 6 to 8 inches across the rim. The flat cooking surface is smaller: Made In lists 5 inches for its 8-inch pan, and Field Company lists 7 inches for its 8 3/8-inch No. 6.
What is the best small frying pan for eggs?
A nonstick pan like the OXO Professional 8-inch is the easiest. Our small egg pan guide covers more coated and carbon steel options sized for one or two eggs.
Can I toast dried chiles in a nonstick pan?
We would not. Toasting happens in a dry pan, which heats quickly, and ATK warns that PTFE coatings can emit fumes above 500°F. A bare stainless, cast iron or carbon steel pan, or a comal, is the right tool.
Is a small cast iron skillet worth it?
Yes, if you like cast iron. A 6.5-inch Lodge costs little, holds heat for an even fried egg and lasts for decades with care. Its handle gets hot and it needs drying and oiling after washing.
Should a small pan be stainless or nonstick?
If you own only one small pan, stainless covers more jobs: toasting, searing, sauces and eggs with a little fat. Add a nonstick pan if eggs are a daily habit.
Where to go from here
For most cooks, the Tramontina Signature 8-inch is the small pan to buy first. Our guide to the best frying pan compares every material, the best 12-inch frying pan guide covers the big pan to pair it with, and the best cast iron skillet guide goes deeper on iron.
And when you would rather someone else made the chilaquiles, Julia’s Mexican Restaurant in Houston is open seven days a week. See the menu and call to order.