Before you buy
- Check that the pan suits your hob: induction needs a magnetic base. If a magnet sticks firmly to the bottom, it should work.
- Never heat an empty non-stick pan, and stop using one whose coating is flaking or deeply scratched.
- An overheated non-stick pan can give off fumes. Keep the kitchen aired, and keep pet birds out of the kitchen: they are very sensitive to these fumes.
- Hot handles burn: use a dry cloth or mitt on cast iron and on any pan that has been in the oven.
- Never put water on burning oil. Turn off the heat, do not move the pan, and cover it with a lid or a baking tray.
- Let a hot pan cool before washing. Cold water on a very hot pan can warp it.
The three types, in short
Non-stick pan, 24 to 28 cm (about 10 inch)
Food releases with little fat and it wipes clean. It is the easy choice for eggs, pancakes and delicate fish on low to medium heat.
It cannot: The coating wears out, usually within a few years. Do not heat it empty or on high heat, and keep metal tools off it. It does not brown meat as well as bare metal.
Stainless steel pan with a layered (clad) base, 26 to 30 cm (10 to 12 inch)
It takes high heat, browns well, leaves the sticky bits that make a pan sauce, goes in the oven and does not react with acidic food. It can last for decades.
It cannot: Food sticks unless the pan is properly heated and there is enough fat, so eggs take practice. It needs a scrub after browning.
Cast iron skillet, 26 to 30 cm (10 to 12 inch)
It holds heat better than the other two, so a steak keeps sizzling when it goes in. It goes from hob to oven, and with seasoning the surface becomes slick. It can last for generations.
It cannot: It is heavy and slow to heat, and it heats unevenly until it has had several minutes. It rusts if left wet, and long-simmered acidic food such as tomato sauce can strip the seasoning. The handle gets hot enough to burn.
This picker's text was written with AI and checked by a second AI pass before publishing. It recommends a material, not a brand.