Frying Pans & Skillets

Choosing the right size frying pan depends on what and how much you usually cook. For single servings or small meals, pans between 8 to 10 inches work well. If you often cook for a family or like to prepare larger dishes, a 12-inch or larger pan might be better. Consider the size of your stove burners too, as a pan that's too large or too small can affect cooking efficiency. Also, think about storage space and ease of handling when selecting your pan size.

Cast iron skillets are known for excellent heat retention and even cooking, making them great for searing and frying. They develop a natural nonstick surface over time with proper seasoning. Stainless steel pans offer durability, resistance to rust and corrosion, and often have a sleek look. They're ideal for browning and deglazing. However, stainless steel pans may require more oil to prevent sticking. Your choice depends on your cooking style and maintenance preference.

To keep nonstick frying pans in good shape, follow these tips:

• Use warm, soapy water and a soft sponge or cloth to clean after each use.
• Avoid abrasive scrubbers or harsh detergents that can damage the coating.
• Hand washing is usually recommended even if the pan is labeled dishwasher safe, to extend its lifespan.
• Let the pan cool before washing to prevent warping.
• Use wooden or silicone utensils to avoid scratching the surface.

Proper care helps maintain nonstick performance and prolongs the pan's usability.

Induction cooktops require pans with magnetic properties to work properly. To check if a frying pan is induction compatible, look for labels or descriptions mentioning "induction safe" or "induction compatible." You can also test the pan with a magnet—if the magnet sticks firmly to the pan's bottom, it should work on an induction stove. Many stainless steel and cast iron pans are induction safe, while some aluminum or copper pans may not be unless they have a magnetic base layer.

When using stainless steel frying pans, consider these tips to avoid common issues:

• Avoid overheating the pan empty, as this can cause discoloration or warping.
• Don't use high heat for delicate foods; medium heat often works best to prevent sticking.
• Use enough oil or fat to create a natural barrier between food and pan surface.
• Don't use metal utensils that might scratch the surface; opt for wooden or silicone tools.
• After cooking, soak the pan if food sticks to make cleaning easier without scrubbing harshly.

These practices help maintain your pan's appearance and cooking performance.