Skillets

Call them skillets or call them frying pans—just don't call them sauté pans (because they're different). Featuring flat bottoms and cooking surfaces, shallow, flared walls, and long handles, skillets are the pans to choose for shallow frying, flipping food (hi, omelets and pancakes), tossing pasta in sauce, searing meats, and more. Best of all, with cast iron skillets, as well as stainless steel and non-stick frying pans in a range of sizes, you'll find the perfect options for all the ways you cook.

Cast Iron Skillets. Beloved for their ability to handle (and retain) high heat and evenly distribute it—and go from the cooktop to the oven then on to the table—cast iron skillets have been used for generations for searing meats, baking cornbread, frying dishes, and more. And although "regular" or "seasoned" cast iron is decidedly not dishwasher safe, enameled cast iron skillets, like those from Staub and Le Creuset, can usually be placed in the dishwasher.  

Stainless Steel Frying Pans. Skillets made from stainless steel are the stars of professional and home kitchens thanks to their uniform heat distribution, non-reactive surfaces (meaning you can cook acidic foods like tomatoes in them without resulting in a metallic tang), high heat tolerance, and easy care. Look to All-Clad and Hestan for icons in the category.

Non-Stick Frying Pans. Whether you prefer classic non-stick frying pans or ceramic skillets, you'll find that both styles offer virtually effortless release and easy cleanup—making them a natural choice for chefs who want to cook with less oil and little to no sticking. To avoid scratching the surfaces, be sure to use only silicone or wooden utensils when stirring or flipping foods and be prepared to wash your skillet by hand, as many of the non-stick coatings aren't meant dishwasher safe.