A silicone-coated or wood handle will keep the coolest, no matter what’s cooking. Most skillets have a handle that’s made from a separate piece attached to the pan - ideally with rivets, which will hold longer than screws or bolts.
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Cast iron sounds heavy, and it usually is - especially with a pan full of steak. The weight of a skillet is something to consider long-term.Most nonstick skillets are dishwasher safe, but be sure to use a plastic brush that won’t abrade the polymer coating when washing by hand. Just don’t put it in the dishwasher, or let it soak in water. Soap will actually wear away the seasoning on cast iron, but a decent one will actually clean off easier than you’d think with hot water and a brush. Cleaning your skillet also requires a little adjustment, depending on the material.Most nonstick options aren’t safe for oven use, and even those that are have a max temperature that you’ll want to make sure not to exceed.
Just make sure you don’t put it through more than it was designed for. Nonstick skillets require a lot less care, and that’s half the point.Some cast-iron skillets come pre-seasoned, but a touch-up dab of oil every once in a while will help keep it protected. That involves coating it with a super-thin layer of oil and letting it bake in at high heat, a process that not only protects against rust but imparts a stick-resistant coating. Cast iron skillets can stand up to just about anything temperature-wise, but you’ll need to season it to get the most out of it. Using your skillet properly will not only result in better food in the short term, but a longer-lasting piece of cookware.That’s why most households have at least two options: a nonstick for quick morning omelets and a cast iron or stainless steel pan for meats, veggies and other dinner staples. In a nutshell, the meals you make are going to determine the skillet you need. The idea here is that aluminum heats up quicker, and then transfers that heat to the sturdier outer layer of steel. In many cases, you’ll find skillets that are layered with an interior core of aluminum are ideal. It’s also got natural nonstick properties, making it relatively easy to clean. Steel is a great metal for retaining heat and distributing it evenly, making it the go-to choice for sauces, stir-fry, chicken, rice and a host of other everyday dishes. In the sweet spot between the two is your stainless steel skillet. They’re best for a nice plate of eggs or fish filet - soft foods that won’t abrade the surface. Lightweight and handy, these are typically made of quick-heating aluminum coated with a nonstick polymer that makes it a breeze to clean. These weighty workhorses cook steak like nothing else, and - with a little TLC - are durable enough to handle thousands of meals on the stove or in the oven before getting passed on to the kids.Īt the other end of the cooking spectrum, you have the nonstick pan. Everybody’s grandparents have one in their kitchen, for good reason. While any good skillet will be versatile, the material it’s made with is going to determine its specialties. If it’s made of cast iron or similar materials, you can even add oven-roasting and baking to that list. A nice, deep skillet can do just about anything: sauté, stir-fry, braising, roasting. If your kitchen were a chessboard, the skillet would be your queen.
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