The Ultimate Guide to Skillets | Gear Heads
We have tested almost every size and type of skillet out there, from cast iron to carbon steel to nonstick and more. So which skillets should you stock in your kitchen? Lisa and Hannah are here to give you a crash course in skillets so you can decide for yourself.
Buy our winning nonstick skillet:
Buy our winning ceramic nonstick skillet:
Buy our winning carbon steel skillet:
Buy our winning cast-iron skillet:
Buy our best buy cast-iron skillet:
Buy our winning enamel cast-iron skillet:
Buy our winning clad skillet:
Follow Lisa on Instagram:
Follow Hannah on Instagram:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
How about nonstick for induction?
I use all four types of skillets depending on what is being cooked. If you sent me to desert island with only one skillet it would be my All-Clad stainless steel. I use a Cuisinart non-stick for egg dishes, Viking carbon steel for charring steaks and veggies, and a cheap Lodge cast iron skillet for roasting coffee beans.
My favorite skillet is a 12” cast iron given to my Mom from her Mom. I think it’s about 100 years old. Beautifully non stick surface, so much better than modern cast iron.
What kind & brand is the heat you used to cook steak. Thanks
I switched to cast iron a few years ago. My favorite pan is a Lodge 10" with an assist handle across from the regular handle. It is so well seasoned, I can cook anything in it, even eggs, without sticking. I wash it with soap and dry with a towel and it's fine. I used to heat it and oil it after washing, but that's not necessary now. I also preheat it EVERY time. I set a timer for 5 minutes to preheat on medium low.
One correction: carbon steel pans are more durable that cast iron. Cast iron is durable but can crack, carbon steel won't.
95% of the time, I'm using something Cast
Iron. I do have a large Al-clad saute pan,
with lid.
I also do use a "non stick" skillet, I get them
at Ikea, for around $3.00. Quite some time
ago, I heard a former ATK presenter say, to
get cheap non-stick, and toss them when the
quality goes. (That seemed to happen to
him, as well, even though he owned the
company.)
steve
Great video, thanks. I own a carbon steel pan and loving it. One thing worth mentioning though that it DOES NOT love acidic products. Month's worth of natural seasoning was gone by the time I've finished cooking a tomato heavy sauce. Ouch.
In Season 22, episode 22 you use the winning skillet with a Lodge glass lid (skillet roasted broccoli), can you share the link to that lid?
As soon as I wear out my cast iron I am going to buy a carbon steel. Guess I will never get a carbon steel.
I’ve found the Matfer pans warp on halogen and induction ranges. The De Buyer pro line with the stainless handles has been better for me.
I replaced a cuisenart set with an all clad 3 ply. I love it. There is no warping of the pans.
Thank you for dispelling the notion that cast iron heats evenly it drives me nuts when I run my thermometer over my cast-iron pan and see very different temperatures throughout the pan. Still cooks well though.
Can you use carbon steel on INDUCTION?
We are becoming a cast iron family.
What do you think about hexclad and where does it stand, against these other pans?
I hate the handle on the lodge ! its too stubby for how big the pan is .
Like I need an excuse to buy another skillet or three. 😀
I use carbon steel and cast iron – my favorite are my cast iron which I use daily. I have 8", 10" and 12" the 8 and 10 are both over 100 years old. I cook steak in a similar fashion though after getting a beautiful brown on both sides I finish to temperature in the oven. I use the same technique for super thick pork chops – salt, pepper and cast iron you can't go wrong.
Why do you never discuss granite pans?
Been using cast iron for many many years and my every day go-to pan is a gate marked antique pan I picked up at a yard sale ($5) that my best guess is about 130 years old.
Every time I use it I think of the people and families that pan has fed, if cooking connects a person to their roots then this pan has deep deep roots.