Choosing a skillet

Although 12-inch skillets are made with a variety of materials, stainless steel with an aluminum core is the preferred choice of professional cooks, because it distributes heat evenly and creates a nice crust when browning food. Additionally, these materials are generally durable and relatively lightweight.

Some cooks prefer nonstick skillets that can cook food with less oil. Most nonstick coatings eventually wear off, but cooks can prolong the life of a nonstick skillet by using nylon or wood utensils -- never metal ones -- and hand washing with nonabrasive sponges. Another concern is the possible health impact of polytetrafluoroethylene (PTFE), found in Teflon and other brands of nonstick coatings, flaking off into food. Consequently, some companies use silicone- or ceramic-based coatings instead. Pre-seasoned cast iron is another inexpensive alternative to nonstick skillets. However, while these pans retain heat extremely well, they can be heavy and unwieldy to work with in the kitchen. Here are some other things to keep in mind before buying a skillet.

  • Examine the cooking surface. Manufacturers measure a skillet from rim to rim, but the actual cooking area is less on a skillet with sloping sides. It can vary from roughly 9 inches to more than 10 inches on a 12-inch skillet. The slope of a pan's sides and depth can also be key. Gently sloping sides aid with overall evaporation, while lower sides make it easier to scoop foods with a spatula.
  • Test the weight. Lightweight skillets are easier to maneuver and clean than heavy ones. However, they are also likely to be thinner, and thus may warp or burn food.
  • Opt for a thicker bottom. A thick-bottomed skillet will retain heat and make even contact with the heating surface, promoting even browning.
  • Consider the core. A stainless-steel skillet needs a core or base of aluminum or copper for optimal heat conduction. Pans with copper cores tend to be expensive. Pans with a disk bottom, where the aluminum is confined to the bottom of the pan rather than sandwiched between layers of stainless steel, are less expensive, but not as sturdy.
  • Go for good handles. Stainless-steel handles tend to stay cool on the stovetop and are also safe to use in ovens (typically up to 500 degrees Fahrenheit). Silicone-coated handles, which can withstand temperatures up to 400 degrees Fahrenheit, are another option. Additionally, a skillet's handles should feel comfortable when lifting. Some larger pans may have a second helper handle for extra convenience and stability.
  • Keep maintenance in mind. Some products are marketed as dishwasher-safe, yet the manufacturer may recommend hand-washing them to prolong the life of the pan.
  • Check temperature ratings. Many recipes call for searing foods on the stovetop, then finishing in the oven. Some skillets can safely be used in a 500-degree oven or placed under a broiler, while other products cannot tolerate that heat.

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