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The Spruce Eats / Amelia Manley
The frying pan—sometimes called a skillet or sauté pan—is one of the most versatile pieces in your kitchen. It can be used to fry gyoza, sear steaks, or serve as a flat-top grill for pancakes, burgers, and so much more. Selecting your ideal frying pan depends on a number of factors, from how many people you usually feed to how much maintenance you're willing to take on.
Look no further if you need a nonstick pan for sunny-side-up eggs or a cast iron skillet for camping. We've tested numerous frying pans and skillets, both at our Lab and in the home kitchens of our experts. Each time, all of the pan's attributes are thoroughly evaluated, from its heating ability and evenness to comfort to overall value. That's how we've come up with the best frying pans to have in your kitchen.
Best Overall
Made In Blue Carbon Steel Frying Pan
Super-slick surface
Excellent heat conduction and retention
Oven safe to 1200 degrees
Works on any cooking surface
Needs additional maintenance to keep seasoning
Hand wash only
"A carbon steel pan is the industry standard because it is highly seasonable and very versatile," says Sedesh Boodram, culinary director of The Anvil Pub & Grill in Birmingham, Alabama. "It cooks similarly to cast iron without the bulkiness or heaviness." Like cast iron, it retains heat well and gets better with more seasoning and continued use, improving its nonstick qualities. And because it’s thinner than cast iron, it’s more responsive to heat changes, so it’s ready to cook sooner and adjusts quickly when you turn the burner up or down.
We found that this pan did an impressive job when it came to searing steaks thanks to its high heating capacity. We also found that it distributed heat exceptionally well, which meant that food cooked evenly. This Made In pan is deeper than the average frying pan, but not nearly as deep as a saucepan, making it excellent for stir-frying vegetables, shallow-frying chicken tenders, and even reheating pre-cooked rice with just a tiny bit of oil and less risk of food sloshing over the edge. They got an even cook every time with no need to scrape the bottom of the pan.
This pan arrives pre-seasoned to avoid rusting in transit but needs further seasoning before the first use. Despite its many similarities to cast iron when it comes to heating and durability, it's much easier to use one-handed for flipping foods in the pan. This pan is oven safe to an astounding 1,200 degrees Fahrenheit, so there’s never a question that it can handle high heat on the stove or in the oven.
Material: Carbon steel | Oven Safe: 1,200 degrees | Induction Ready: Yes | Dishwasher Safe: No | Sizes Available: 8, 10, and 12 inches
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
Runner-Up, Best Overall
Lodge Seasoned Steel Skillet
Similar performance to cast iron, but lighter
Affordable
Can be used on any cooktop
Requires special care to maintain seasoning
When cast iron is simply too heavy for your taste, the Lodge Seasoned Carbon Steel Skillet is a fantastic alternative. Just like the brand's classic cast iron pieces, this pan is made from an alloy of carbon and steel, but in slightly different ratios. It gives you same the same heat conductivity, but with a much thinner, lighter construction. This model comes pre-seasoned, so it's ready to use right out of the box, but the surface gets even better with time and use.
While we don't think the pan's rustic design was conventionally attractive, we like its responsiveness—it heats and cools quickly, which is useful for when your pan temperature needs to be adjusted while shallow frying or sautéing. Plus, it's a great alternative for those who dislike nonstick coatings and want a good alternative for cooking sticky foods, like eggs. Just like cast iron, it can withstand super-high temperatures, making way for a beautiful sear on steaks and other proteins.
This 12-inch model provides plenty of surface area to cook for a large family or friends, though there are 8-, 10-, and 15-inch options available, as well. Use it on every cooking surface, including induction burners, a campfire, or grill. Maintenance is fairly easy for carbon steel, too, and just like with cast iron, it is durable enough to last a lifetime with proper care.
Material: Carbon steel | Oven Safe: 500+ degrees | Induction Ready: Yes | Dishwasher Safe: No | Sizes Available: 8, 10, 12, and 15 inches
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
Best Cast Iron
Lodge Cast Iron Skillet
Will last a lifetime with proper care
Superior heat retention
Can be used on any cooktop
Relatively lightweight for cast iron
Will need to season well for a nonstick surface
"I am a cast iron die-hard," says Diana Manalang, chef and owner at Little Chef Little Cafe in New York City. "Give me my Lodge or give me nothing—I like cast iron because of how evenly it holds the heat, so when frying with oil, I know that the oil will keep at the temperature needed."
This Lodge comes pre-seasoned, so you can use it immediately, but it will become more nonstick with additional seasoning and continued use. Weighing a pound less than competitor models of the same size, it's got great maneuverability, especially when using the helper handle. We've tested it twice in our Lab, and both times, we've loved the performance. Our test cornbread came out golden with minimal sticking, if any. Meanwhile, the skillet's even heat distribution gave a great sear on steak and pork. We did note that even with seasoning, it isn't perfectly nonstick due to its rough surface, so cooking eggs (and other foods that require more surface slip) in this pan may not be ideal—you'll want a true nonstick pan.
This pan can be used on any cooktop, including induction, as well as in the oven, on a grill, or over a campfire. Cast iron has superior heat retention and even heating, but the downside is that the handle can become hot during cooking. Luckily, you can opt for a version that comes with a silicone handle cover, which can be removed to use with other pans. As with most cast-iron pans, it should be hand washed only.
Material: Cast iron | Oven Safe: 500+ degrees | Induction Ready: Yes | Dishwasher Safe: No | Sizes Available: 3.5, 5, 6.5, 8, 9, 10.25, 12, 13.25, and 15 inches
The Spruce Eats / Russell Kilgore
The Spruce Eats / Russell Kilgore
The Spruce Eats / Russell Kilgore
Best Enameled Cast Iron
Le Creuset Enameled Cast Iron Skillet
Wide assortment of beautiful finishes
Excellent heat retention
Easier to care for than non-enameled cast iron
Compatible with any cooktop
Heavy
Expensive
While cast-iron cookware is some of the most popular and durable out there, it does require regular maintenance in order to protect the surface from rust. If you want something that has the same durability but is easier to care for, consider this enameled cast iron pan by renowned French manufacturer Le Creuset. The heavyweight frypan has a black enameled interior that requires no additional seasoning and can sear, sauté, and fry with very little oil.
After testing this twice, we can't find much to dislike about this pan, aside from its price and its heft, which might prove challenging for anyone who has a hard time moving heavy cookware. Like traditional cast iron, the heat retention is outstanding, however, the enameled surface means a truly nonstick experience. The large loop helper handle provides easy maneuvering from stove to oven, too (it's oven/broiler safe up to 500 degrees). You'll be able to use this on any cooktop, including induction, and it can be tucked into the dishwasher for easy cleanup.
Material: Enameled cast iron | Oven Safe: Up to 500 degrees | Induction Ready: Yes | Dishwasher Safe: Yes | Sizes Available: 6.3, 9, 10.25, and 11.75 inches
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
Best Stainless Steel
All-Clad Stainless-Steel Fry Pan
Professional-quality performance
Oven/broiler safe to 600 degrees
Induction compatible
Expensive
When it comes to frying pans, small ones are great for cooking a single egg or maybe two, but you need a lot more space when cooking for more people. This generously sized frying pan gives you enough room to cook burgers, pork chops, or steaks for the whole family, and the stainless steel interior will give you a great sear. The polished starburst pattern inside helps to keep food from sticking, and the flared sides make it easy to toss food like a pro.
We liked how this pan was able to achieve a nice, hard sear, creating a golden brown crust on both sides of our meat. It also released quite easily and was mostly easy to clean (though it did require a light scour to fully remove stuck-on debris). This pan is oven- and broiler-safe up to 600 degrees, so you can start cooking on the stove and finish in the oven, and it’s induction compatible. It has an aluminum core on the bottom and up the sides of the pan, which is totally covered with durable stainless steel for fast, even heating and easy cleaning by hand or in the dishwasher. If this size isn't right for you, it is also available in 8, 10, and 14-inch versions to suit your needs.
Material: Stainless steel | Oven Safe: Up to 600 degrees | Induction Ready: Yes | Dishwasher Safe: Yes | Sizes Available: 8, 10, 12, and 14 inches
Best Splurge
All-Clad G5 Stainless-Steel Fry Pan
Lighter than similar all-stainless or copper core
Very responsive to temperature changes
No hot spots
Great searing
No lid included
When it comes to frying pans, a light weight is a benefit when you want to get all cheffy and flip food instead of stirring it in the pan. Even when your cooking skills aren’t that acrobatic, a lighter weight makes it easier to move the cookware around, and easier to hold while emptying the pan. The unique graphite layer in this pan makes it lighter than similar all-stainless or copper-core cookware.
But that graphite core also provides another benefit: responsive cooking. That means the pan heats and cools quickly, so it’s ready to start searing within a minute or two, and it cools down fast when the heat is turned down on the eggs so they don’t overcook.
Thanks to the stainless-steel surface, this pan is excellent at searing and other high-heat cooking, so it can sear a steak or stir fry some veggies with ease. It was equally as good for sweating onions and other vegetables, cooking them without any browning at all. When it’s time to clean up, this was easy to hand wash, no matter what was cooked, but it’s also safe in the dishwasher.
Material: Stainless steel with aluminum layers and graphite core | Oven Safe: Up to 600 degrees | Induction Ready: Yes | Dishwasher Safe: Yes | Sizes Available: 8.5, 10.5, 12 inches
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
Best for Crepes
Le Creuset Cast Iron Crepe Pan
Durable build
Holds heat well
Nonstick surface
May have hot spots on certain burners
Slow to warm
Handle gets hot
Crepe pans are a special type of frying pan with very low sides, but you can certainly use them for more than just crepes. They’re great for pancakes and eggs or as a griddle pan for cooking foods that won’t release a lot of moisture that could escape the low sides. This crepe pan from Le Creuset is beautifully designed and durable with a sleek enamel exterior and a high-quality nonstick interior. This nonstick surface doesn't need seasoning like bare cast iron, either. This not only ensures that crepes and other foods won’t stick, but it also makes the pan easy to clean either in the dishwasher or by hand with soap and water.
While crepe-making takes practice, we found one caveat: we had to make the crepes a bit smaller than usual so that the edges cook properly. The areas where the pan overlapped with the burner were noticeably hotter than the outer rim that didn't have full contact. And be careful of the handle—it gets hot with the rest of the pan, so make sure you use a silicone covering or similar protective tool to avoid burning yourself.
Material: Enameled cast iron | Oven Safe: Up to 500 degrees | Induction Ready: Yes | Dishwasher Safe: Yes | Sizes Available: 10.75 inches
The Spruce Eats / Stacey L. Nash
The Spruce Eats / Stacey L. Nash
The Spruce Eats / Stacey L. Nash
Final Verdict
Our top pick for the best fry pan is the Made In Blue Carbon Steel Frying Pan because of its durable construction and superior heat responsiveness, and the ability to use it with every cooktop. Our runner-up pick is the Lodge Seasoned Carbon Steel Skillet, which performed well in testing but has a slightly lower price than the Made In pan.
How We Tested
Our editors are always on the lookout for the best-performing cookware, making note of what pieces get rave reviews from consumers or come highly recommended by professional and home cooks. We thoroughly test different categories of cookware in our Lab, with some pieces sent to our home testers to see how they perform in a real-life setting. During testing, we look at specific factors to determine the best frying pans.
- How evenly a frying pan distributes heat: A frying pan's material and build can make or break your meal. For each, we assess the time it takes to thoroughly heat a pan and whether there were any hot spots. We fry eggs, sauté vegetables, and sear steaks, among other tests, to accurately assess the surface temperature of a pan.
- The maneuverability on the stove: We move frying pans a lot during the cooking process, more so than a stock pot or saucepan. We move ours around—both empty and filled—to analyze the weight, balance, and comfort of the handle.
- The ease of cleaning: When frying pans get extremely hot, you end up with burnt-on food and grease. We do this on purpose during testing, and then evaluate how easily we can get the pan back to tip-top shape.
About Our Testers
- Our Lab team has spent collective decades working in professional kitchens, developing recipes, and testing kitchen gear.
- Donna Currie, a seasoned food writer, cookbook author, and recipe developer, has tested hundreds of products for us over the past seven years. She’s personally reviewed four of our top frying pans, including our newest recommendation, the All-Clad G5.
What to Look For in a Frying Pan
Material
The type of metal that makes up your frying pan will determine its weight, heat retention, stovetop compatibility, and maximum heat capacity. If you're looking for a pan that will hold very high heat—useful for creating a high-quality sear on a steak—you'll want either cast iron, carbon steel, or stainless steel. Pans made from aluminum will generally be lighter in weight but won't retain heat as well. Nonstick pans (a fantastic choice for eggs and other sticky items) make for easy cleanup, but are typically not recommended for high-heat cooking due to their nonstick coatings. If you need cookware for glass stoves, make sure you avoid cast iron as it could damage the surface. For induction-ready cookware, be sure to check the manufacturer's specifications to ensure your new frying pan will work with your cooktop.
Size
Frying pans come in a wide range of sizes, from 4.75-inch pans (great for frying a single egg) to generous 14-inch skillets (ideal for preparing family-sized portions). If you're buying a single pan to start out with, pick one between 8 to 10 inches, perfect for cooking a chicken breast or two, sautéing vegetables, and turning out fluffy scrambled eggs.
FAQs
How do you season a cast iron or carbon steel frying pan?
Cast iron and carbon steel require similar care: You will want to remove any protective coating, and then coat the pan with a thin layer of vegetable oil. Place it into a 300-degree oven for one hour, remove from the oven, and wipe away any excess oil. Here are detailed instructions on seasoning your new cast iron or carbon steel pan.
How do you clean a frying pan?
Cleaning a frying pan will largely depend on what it's made of, but as a general guideline for most cookware, you want to try to clean off any debris right away and either hand wash it or place it into the dishwasher. If you have some stuck-on or burnt food that doesn't wipe away easily, add a little liquid to the pan and use a wooden spoon or heatproof spatula to scrape it away over a medium to low burner. Carbon-steel and cast-iron pans require a little special handling, but it's nothing too difficult once you get the hang of it.
Can frying pans go in the oven?
Before placing your frying pan in the oven, be sure that it is indeed oven-proof. Cast iron and carbon steel pans are almost always guaranteed to be oven- and broiler-safe, but other materials may have lower heat thresholds. Oftentimes the pan itself is oven safe, but its lid is not, so double-check the manufacturer's specifications to be sure.
What is pan frying?
"Pan frying" is the term used for cooking food using dry heat with a minimal amount of fat, sometimes used as an alternative cooking method to deep frying, during which the food is completely submerged in oil. Pan frying is often done at a lower temperature than sautéing since pan-fried foods tend to be larger pieces, like crab cakes, fish fillets, steak, and dumplings.
Can you deep fry in a frying pan?
Since deep frying requires that your food be fully or mostly submerged in oil, your frying pan will need to have higher sides than a typical open skillet/sauté pan. This is in order to decrease the likelihood of any grease overflow, which can be extremely dangerous and flammable. Many cooks like to use a cast iron skillet for deep frying because it has excellent heat retention, but for a safer option, we'd recommend a Dutch oven or similar deep pot instead.
Which oil is best for pan frying?
It will depend on what you're cooking and at what temperature, but we like canola oil as a great all-purpose choice. It has a smoke point of 450 degrees, which makes it ideal for most types of cooking.
Why Trust The Spruce Eats?
The author of this piece, Donna Currie, is a food writer and product tester for The Spruce Eats. A self-professed "kitchen geek," she's written about a wide range of essential kitchen items, from the best Thanksgiving gadgets to the top seafood kitchen tools of the year.
This piece was edited by Bernadette Machard de Gramont, a Los Angeles-based writer who specializes in global food and wine content. After a two-year stint at Williams-Sonoma Headquarters in San Francisco, she now researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.