To find the best frying pans on the market, weasked chefs, food writers, and cookware professionals for their thoughts, and then put the standout itemsto the test in The Telegraph kitchen.
After consulting with the experts, we decided that the pan we're looking for is versatile (it can cook different types of food to good effect),durable (it won't end up in the bin after three months),and good value for money,meaning it's either pleasingly affordable or so long-lasting that you won't ever have to buy the item again.
There are a lot of different types of frying pan out there, so we narrowed our search to three main fields: iron pans (highly durable but harder to maintain), non-stick pans (easy to maintain but less durable) and stainless steel (highly spoken of by the pros but tricky to use). If you're looking to boil or stir fry, you'll want a saucepan or wok.
Each frying pan was tested for a variety of regular functions: frying or scrambling eggs, searing steaks, sautéing vegetables. We also considered: weight,ease of use,amount of oil required,washing,and more. (Some of these pans were used in our test of best recipe boxes and meal delivery services.)
Below is our pick of the best frying pans on the market, across the range of styles, followed by an expert-led explanation of the pros and cons of each type of frying pan.
1. Solidteknics 26cm Aus-Ion seamless iron skillet
Why we like it: the heat retention is superb and the single-sheet design means it will last longer than a lifetime
This wrought iron skillet ismightily impressive. Unlike the vast majority of pans on the market (we couldn't find another...), it's forged from a single sheet of metal, which means it has no rivets or joins – weak points, in layman's terms.Basically, it's indestructible, which is why it comes with a multi-century warranty. Yes, the initial cost is north of £100, but theSolidteknics should find its way into your will – and your children's will, and their children's will.
To hold, the pan feels immediately heavy. At 2kg, I didn't find it too cumbersome to lift, but neither is itone for casually tossing pancakes;stirring onions was a lot easier than tossing them, for example.
The handle is relatively nice to hold, with a well-placed groove for your thumb. Importantly, the webbed design where the handle meets the pan stops heat from travelling up the metal, towards your skin.It works too: not once did I need to use a tea towel, as with old-school cast iron pans –a fire hazard as well as an annoyance.
Because it's made from iron, the skillet needs an element of love and care (certainly more than a non-stick pan, which we'll get to shortly). After unboxing it, you'll have to season it with oil, which lends the pan a (natural)non-stick surface. The process takes a few hours at least, though you can do other things during that time. In short, you wipe on a thin layer of oil (flax is normally recommended, but Iusedrapeseed, and it seemedto work fine), whack the pan into the oven atfull heat for 90 minutes, take it out, let it cool down, and then repeat. The fresh-out-of-the-box gold colour soon becomes black and greasy.
After thatfaff, how does it cook? The answer, in a word, is brilliantly. Heavy heat? Not a problem – making steak is a doddle. The pan scorches the edge of the meat, leaving a lovely caramelised char, while the non-sticky surface means your steak cleanly leaves the pan at the end of the cooking.
What made me happiest about this pan is that it has the uncanny knack of elevating simple dishes to what might pass asacceptable restaurant fare. An omelette was nicely coloured and silky smooth; green beans blistered beautifully; even scrambled eggs tasted great (though there was a bit of stick). You do need to use more oil while cooking than the best non-stick pans, but you don't have to go overboard.
And once all that seasoning malarkey is over, the pans are really low-maintenance. You can use any utensils while cooking – metal spatulas, for example, won't scrape off nasty chemicals, because it's metal on metal. To clean the pans, you simply run them under hot water and scrape off any remnants (some soap and detergents, as well as scouring pads,may corrode the non-stick patina you've carefully created). Dry, apply a thin layer of oil if you can be bothered, and marvel that, in 100 years time, someone will be doing the same with the very same pan.
2. Scanpan CTX 26cm non-stick frying pan
Why we like it: all the benefits of non-stick, with added durability
'Non-stick' loosely describes pans that have one of two types of coating: Teflon (a form of plastic) or ceramic (a natural, mineral coating that's non-stick and hard,but more fragile). Non-stick pans are sold ready to use – you don't need to season them – and they should retain their slick cooking surface through multiple uses. Whether or not they do really defines their use as a product.
My favourite from testing a range of non-stick options is theScanpan. The patented, slightly shiny surface of this sub-£100 pan is pretty high-tech. Scanpan are certainly proud of it,proclaiming their product "truly the last non-stick pan you will ever have to buy," and backing it up with a full lifetime warranty.
What makes it so special? Well, they've created a ceramic-titanium compound, which is useful for cooking because ceramic is naturally non-stick and titanium is naturally hard-as-nails, so a combination of the two should be both slippery and durable. This compound gets fired onto the pan's steal-and-aluminium skeleton at twice the speed of sound (no, I don't know why, but it certainly sounds impressive), and Scanpan then add an extra non-stick coating which they say is protected from chipping by the ceramic-titanium. The whole shebang has a Mohs scale score of 9.5 – which, to you and me, means it's almost as strong as diamond.
It certainly makes for an incredibly slick surface, and your morning eggs will slide onto your toast with fairly little oil. This makes cleaning straightforward, as any food that remains (it rarely does) will wipe off easily. Though the specs say using washing up liquid is fine, you shouldn't really need to.
The pan itself has five layers –a stainless steel exterior for durability, three layers of aluminium for heat conduction, and one more layer of steel directly beneath the surface. It has a sturdy feel with strong-looking rivets and a thick base, which you'd expect of a pan costing almost £100. Importantly, the Scanpan can withstand more heat than most non-stick pans – it's ovenproof to 260C, whereas the Tefal pan I tested was limited to 175C. It's alsoinduction friendly.
I found cooking with the Scanpan to be fun and easy. With just a drop of oil, eggs don't stick. The same goes for veg, so you can soften them without drowning them in oil. The curvatures are deep, so you can toss food or cook sauces without spillage.
Compared with some non-stick pans, it's not the lightest, weighing 1.39kg – though that's still less than mostcast iron options, including the Solidteknics. The added weight helps it feel sturdy and strong. Of all pans tested, it had the comfiest handle, although I found that it slipped a bit when my hands were wet.
Overall, a strong piece of kit for a strongprice.
3. ProCook Elite Tri-Ply 26cm stainless steel frying pan
Why we like it: a simple steel number that can be used and abused
This solid, sturdystainless steel pan with an aluminium core offers even heat distribution at a very reasonable price point.
Because the ProCook Elite isn't non-stick, cooking does require a fair amount of oil, and certain tasks are difficult to pull off. Steak, for example, can become too close friends with the pan's surface, while eggs are problematic. But I'm a big fan of frying veg in a little oil and salt at a high heat, and this pan was up to the task.The likes of asparagus and green beans blistered and charred beautifully in no time, retaining a satisfying crunch inside.
When food does stick, a little water helps loosen it up again.
Because it's made of steel, the pan is impervious to the threat of warping when exposed to high heats(the same cannot be said of of most non-stick products). That in part explains why many chefs choose steel pans.
Cooking in sauce is also easy –due to the deep curves, you can finish a saucy spaghetti dish without splashing. As stainless steel is non-reactive, tomato-based sauces won't pick up any metallic flavours.Sautéing the likes of onions and peppers is also recommended.I was impressed by how light the pan is (1.1kg), and the handle fits well in the hand.
But the real allure of stainless steel is its no-nonsense approach to maintenance. It's extremely durable, and however charred the surface gets during cooking, it washes up nice and simple –so long as you leave it to soak in soapy water, best done a few minutes after you've finished cooking, when it's cooled down a little.
Other frying pans tested
While we picked a winner in the non-stick, stainless steel and cast iron categories, several other pans tested also impressed. They were...
4. Le Creuset 26cm cast iron frying pan with wood handle
Aesthetically, the nicest pan I tested, with a charming, rustic look typical of Le Creuset's range. Thiscast iron pan is very heavy at just under 3kg, so it's not easy to move around the hob; some usersmightstruggle to get it down from a high kitchen cupboard. On the plus side, the enamel surface means you can get away with less oil than other cast iron pans, and it doesn't require seasoning.
Washing up is easy –hot water and a wipe with kitchen towel should suffice.It's suitable for induction hobs and oven-friendly. It's almost like a casserole pan, and you could make a one-pot dish like a paella with no trouble, but it's not one for your morning pancake or fried egg, mostly because you won't want to be lifting it when you're half asleep. Comes with a lifetime guarantee.
5. Netherton Foundry 20cm spun iron frying pan
Netherton Foundry's spun iron (lighter than cast iron with similar cooking benefits)pans are made in the heart of Shropshire and favoured byTelegraphfood columnist Diana Henry. "Apart from being a good pan I just love using them because they're so beautiful - plain, black, simple, and not too heavy," says Henry.
Indeed, the rustic-looking pans are rewarding to use, with a clever wooden handle that can be detached with a few twists of a screwdriver, making the pans oven-ready. They come pre-seasoned with flax oil for a natural non-stick (which also saves on seasoning at home –although I found applying a layer of oil after washing beneficial to the pan's performance).
Steaks charred and caramelised beautifully, frying veg was a doddle, and my test omelette was superb. Because the pan's lighter, at 0.85kg, it's easierto toss food around than with other iron pans – a major bonus for anyone who wants iron without the heft. But this pan is smaller, so wouldn't fit more than one steak. There are larger versions of the pan, which, of course, are heavier, yet still lighter than the Solidteknics.
I did find the pan a little tougher to maintain than the Solidteknics, however, with food harder to scrape off. Boiling water (with no soap), usually did the trick. A colleague also notes that his pan seems to lose its seasoning faster than he would expect – although he couldn't say whether this was due to the pan or his shoddy maintenance.
Like other iron pans, Netherton Foundry's spun iron pans should last a lifetime, and are induction- and oven-friendly.
6. Circulon Ultimum 20cm frying pan
A favourite of chef Alex Hannam, who says this hard-anodised (an aluminium core that's been toughened via an electric current), non-stick pan is durable and versatile. That aluminium core means it conducts heat well, reaching high heats quickly.
For making scrambled eggs, this pan was one of the best. It's small enough for eggs for one or two (also making it easy to store), and the non-stick is PFOA-free. There's some nifty technology involved here too. Three layers of non-stick coating are combined with grooves. The raised bits, supposedly, bear the brunt of wear and tear from utensils, protecting the majority of the slick cooking surface in the grooves.
In fact, the non-stick is so effective (at least on first use)you barely need to use oil or butter, even when frying bacon or sausages,making your breakfast a little healthier.
The specs say it's dishwasher-safe and you can use metal utensils, which would set it apart from other non-stick pans – though we're not sure we'd risk it.
A great value-for-money option.
7. Tefal Expertise 24cm frying pan
Tefal are the doyens of non-stick cooking. "They sell a huge amount of pans for a reason: they work well, and they're inexpensive," says Moran. One of the best features of the Tefal frying pan is the red light indicator, in the middle of the cooking surface. When it lights up, you know you've reached required temperature –this means you should avoid overheating it, a prime reason for ruining non-stick pans, because, as Moran explains, heat and plastic (Teflon) aren't the best of friends.
But it's easyto use, and requires almost no oil for cooking veg or eggs. The non-stick isPFOA-free.Cleaning is simple, too, and you can use washing-up liquid.
As for downsides, the pan is oven-friendly but only to 175C, and only for an hour. I'm not sure I'd trust myself to keep within those guidelines. At 1.2kg, it's neither noticeably light nor heavy, but tossing isn't a problem.
8. GreenPan Venice Pro 24cmceramic non-stick frying pan
The GreenPan is one of the new generation of ceramic non-stick pans (like the Scanpan) that seem almost frictionless on first use; you pop in a rasher of bacon and it slides around like a pig in mud. The ceramic coating is PFOA-free, and the general build quality feels good: the handle fits solidly in your palm, the curved edges are just about perfect for tossing onions and associated vegetables.
At £40, it feels like an absolute steal... but there might be a problem. Some users report a decline in non-stickiness over time. Almost certainly, that's due to maintenance: GreenPan's website advises not to useextra virgin olive oil when cooking, as this can carbonise the surface, and metal utensils are also best avoided.However, the packaging on the product we tested doesn't mentionthis, which feels like an oversight, because many of us still cook with olive oil, even though we probably shouldn't.
Which type of frying pan is the best for me?
Do you go iron, steel, or non-stick? We asked the experts for the virtues and vices of each...
Iron frying pans
Iron pans are formed by various different processes – they can be forged, spun, or cast – but they all tend to be expensive and require maintenance. Don't let that put you off: these are some of the most versatile, durable, and fun pieces of equipment you can own. The experts unanimously agreed that, while a cast iron frying pan isn't a one-size-fits-all option, it's unbeatable for certain tasks.
"I swear by a cast iron griddle pan for grilling meat and veggies," says Alexandra Dudley, author of sustainable eating cookbookLand & Sea. "Mine is a Le Creuset one and was my grandmother's. It has never been washed with soap, only washed and oiled. I think this is the magic to good griddle flavour."
So, aside from durability (many come with lifetime warranties; our favourite, the Solidteknics, is covered for a "multi-century" life), and a special flavour developed from years of use, why go for iron?
Jason Moran, owner ofSeason Cookshop, says the main benefits are as follows: you can expose cast iron to high heats; iron is excellent at retaining its heat; andyou can get a degree of non-stick."When you're frying eggs, if you crack three eggs they'll all cook at the same temperature rather than one bubbling away and one remaining lukewarm," Moran explains.
Cast iron pans require attention and care to remain well-seasoned. After washing, pans should be dried and a thin layer of oil applied. This prevents rust and helps build up a non-stick layer (the layer won't come immediately but, rather, will grow over time). When the non-stick layer builds up, you shouldn't have any trouble making foods that might stick, like scrambled eggs and omelettes, but you'll need a bit more oil than a non-stick for these tasks.
The good news is if your seasoning is ruined for whatever reason - such as scraping it off with soap - you can start the seasoning process again.The downside of constantly oilingis that you'll have a slightly greasy pan in your cupboard. "Not everyone likes the idea of putting a pan coated in oil in their designer kitchen," says Moran.
Cleaning a cast iron pan isn'tas easy as a non-stick. Because of the patina that builds up, you shouldn't use detergent, which can strip away the hard-earned oils. Just wash with hot water, scrape off any excess food, and wipe clean with some kitchen towel. Dry the pan after washing, to prevent rusting, before re-applying a layer of oil.
Cast iron pans are great for gas hobs as they can withstand the high temperatures. They can also be bunged in the oven at full whack or used on barbecues. They are usually compatible with induction hobs, too.
Finally, it's worth noting that acidic food can corrode the non-stick surface, leading to another bout of re-seasoning. Anyone who uses their pans to cook a lot of tomato sauces are advised to look at other options - stainless steel works well.
Non-stick frying pans
Non-stick frying pans feature a layer of artificial or ceramic coating on the pan's surface that prevent foods from sticking. The best non-stick pans can reduce the amount of oil you use, making for a healthier meal. As with cast iron, the pans must be looked after carefully to remain effective.
Teflon, or PTFE, is what makes the surface slippery. PFOA, an acid used in the creation of PTFE, has been linked to cancer, which puts some people off, although it should be noted that the level of exposure is small.Tefal pans, one of the most recognisable on the high street, are PFOA-free, as are most of the better non-stick pans now.
Ceramic non-stick pans are PFOA-and PTFE-free. The ceramic layer usually coats an aluminium or stainless steel pan. Ceramic pans are often more heat resistant than Teflon, but there are several reports of short lifespans and the non-stick wearing off within a few years.
"Around 95pc of people want non-stick even cooking," Moran explains. "They're a staple pan." You can quickly and easily make your scrambled or fried eggs in the morning, sautévegetables, or cook your whole fry up.
Good non-stick frying pans are incredibly easy to wash–food should slide off as you hand wash, and you can use a little washing up liquid if you need. Dishwashers should be avoided, as it will "fire a load of salt at the surface, which won't do the lifetime of the non-stick much good," says Moran.
Speaking of lifespan, a non-stick will never last as long as a cast iron or steel pan. If you're looking for a pan that will last forever, then best look elsewhere.But there are some simple measures to help get as many years as possible from a non-stick pan. Firstly, don't overheat it, especially if it's coated in Teflon. "Heat and plastic don't go well together," Moran explains. "The higher you crank up the heat, the faster it'll deteriorate." Some cheaper models are not oven-friendly; better pans will have a heat limit displayed in the product info. Moran expects a good, well-treated non-stick pan to last a decade.
Additionally, you should never use a metal utensil, as this scratches the surface, ruining the non-stick and probably sending you back to the shop to buy another pan (as your warranty is unlikely to cover scratches).
The benefit of non-stick pans is that they're quick and easy to produce, making them more affordable and a doddle to cook with; using less oil is an added bonus. Every amateur kitchen should have one –they make many basic tasks much simpler. But Moran recommends keeping a cast iron or stainless steel pan alongside, for when you need more heat. "If people bought both, we wouldn't have so many people bringing their frying pans back to the shops," he quips.
Stainless steel frying pans
"Stainless steel pans are the choice of the professional kitchen mainly because they're the most difficult to destroy," says Moran. You can bash them about with metal utensils, put them through the dishwasher, and it'll make no difference to the pan.
Why choose stainless steel? They're sturdy, durable, and cheaper than iron, for starters..Stainless steel pans maintain their heat well, which results in even cooking. The iron in the steel makes them induction-compatible, too.
A stainless steel pancannot be seasoned like a cast iron pan –it'll never be truly non-stick. This makes them unsuitable for certain tasks. While a professional chef can scramble an egg in a steel pan thanks to the Leidenfrost effect(cooking at an extremely precise temperature), "us mere mortals will find this very difficult, and will be faced with a pan of egg glue," Moran explains.
But fear not, because for some foods, steel frying pans are perfect. An oiled steak, for example, will adhere to the pan for around 30 seconds, creating a deep, caramelised colour you cannot find with non-stick. You can also flambé without fear of flames damaging the pan. "I'd recommend domestic cooks buy a steel pan as a secondary pan for these specialised uses," says Moran.
Stainless steel pans are cheaper than iron, yet still sturdy and durable, but not a good heat conductor, so the pan should feature a layer of copper or aluminium, otherwise it'll take time to heat up.The best I tried, the ProCook Elite Tri-Ply, has an aluminium core. Le Creuset's range of steel pans, which have an aluminium layer as well,are a little pricier but also designed to last.
- See also: Telegraph Recommended's review of the best rice cookers,best air fryers, best pasta makers and the best casserole dishes
Stainless Steel Conducts Heat Better And More Evenly.
Cast iron, conversely, tends to get hot where it's directly heated and stay cold where it's not. Stainless steel pans are better for novice cooks, too, since they'll adjust to temperature changes quickly.
Cast Iron is the favorite for many chefs who like to work out with weights! It's heavy! Excellent durable surface with great heat distribution and they will, over time, become “seasoned”. Cast iron pans will actually flavor many dishes!Can cast iron pans be non stick? ›
Cast iron is often called the original nonstick pan. And it makes sense. Well-seasoned cast-iron skillets have a naturally formed coating that is created when fats are heated to a certain point that causes them to reorganize into something resembling a plastic coating and bond to the metal.What is the healthiest type of cookware to use? ›
- Cast iron. While iron can leach into food, it's generally accepted as being safe. ...
- Enamel-coated cast iron. Made of cast iron with a glass coating, the cookware heats like iron cookware but doesn't leach iron into food. ...
- Stainless steel. ...
- Glass. ...
- Lead-Free Ceramic. ...
Professional chefs use cast iron due to its many advantages. Besides being durable and inexpensive, cast iron pans and pots are easy to clean and great at heat retention. These features allow chefs to whip up several meals, especially those that need low simmering and browning to prepare. What is this?What is better than cast iron cookware? ›
One big advantage of carbon steel over cast iron is that carbon steel pans heat up much more quickly. And because it's more conductive than cast iron, it heats more evenly, with fewer hot spots.What pan does Gordon Ramsay use? ›
Gordon Ramsay uses ScanPan pans. ScanPan makes high-quality, heavy-duty pans with a PFOA-free non-stick coating. Gordon Ramsay used these pans in his cooking series MasterClass.How do chefs keep food from sticking to pan? ›
The most obvious is to put a barrier between what you're cooking and the surface of the pan. You can use some kind of cooking fat, such as butter or oil. Provost recommends heating the pan first. Then add the fat and let it get hot, but not so hot that it burns.Do chefs wash their frying pans? ›
Instead, chefs use salt to scrub their pans clean - and it removes stuck-on food much more easily too, they say. Others said turning up the heat too high is a classic error that many amateurs get wrong.Why do eggs stick to cast iron? ›
Mighty Nest lists the three most common reasons why your eggs may be getting stuck: Your cast iron skillet isn't seasoned enough, there's not enough fat, or you have the pan over the wrong heat temperature. During the preheat stage, the pan should be over medium-high heat.
Non-Stick: Which is better for cooking? Non-stick utensils have harmful PFAs/Teflon coating, termed as forever chemicals and damage your health in the long run. Cast Iron utensils on the other hand not only give you a good surface to cook in, but are also 100% Natural and adds much-needed iron nutrients to your food.Can stainless steel leach into food? ›
While stainless steel is better at resisting metal leaching than other types of cookware, the typical 18/10 (304) grade of stainless steel used in most cookware can still leach metals into your food.Is cast iron good for health? ›
You'd have to be mouse-sized to see quantifiable health benefits from mineral intake exclusively with cast iron. Because mineral transfer happens at such a small scale, it's safe to say that cast iron is not any healthier than other pans. It may sear harder and last longer, but it won't solve your anemia problem.Is non stick cookware harmful to health? ›
Is Chipped Teflon Coating a Health Concern? The use of PFOA in the manufacturing of Teflon-coated cookware has been completely stopped. But, even when PFOA is used, it poses little or no harm to your health. Teflon on its own is safe and can't harm you when you ingest it.Why do professional chefs use stainless steel cookware? ›
Chefs, professional cooks, and restaurants use stainless steel cookware. They prefer it because it's practically indestructible. The construction and material offer superior heat distribution, and when used properly, a stainless steel pan can keep food from sticking.Why do chefs use cast iron pans? ›
Cast iron cookware is extremely versatile. It has a unique ability to hold onto heat longer than other materials and withstand extended abuse in the kitchen. The consistent heat enhances different flavors, also allowing for better searing and browning.What cast iron skillets do chefs use? ›
Best overall: Le Creuset Signature Cast-Iron Skillet, $180
At the top of many chef's lists is Le Creuset, the French brand known best for its enameled cast-iron line.
While enamel is useful in that it eliminates the pitted surface of cast iron where food can more readily get trapped and stick, it is not inherently nonstick and does not build up a seasoning. So each time you cook, you'll need a sufficient amount of fat to avoid stuck-on messes.Is stainless steel good for everyday cooking? ›
This versatility makes stainless steel pans great for all kinds of cooking: making pan sauces, sauteing vegetables, searing scallops, and most quick everyday dishes.What can you not cook in enameled cast iron? ›
- Smelly foods. Garlic, peppers, some fish, stinky cheeses and more tend to leave aromatic memories with your pan that will turn up in the next couple of things you cook in it. ...
- Eggs and other sticky things (for a while) ...
- Delicate fish. ...
- Acidic things—maybe.
Do Chefs Use Nonstick Pans? Chefs prefer cookware made of cast iron, copper, or carbon steel pans. Chefs do not usually use non-stick pans as they cannot withstand the daily use required by chefs.Does cooking spray damage non-stick pans? ›
It may sound harmless—even counterintuitive—but using a nonstick cooking spray, such as Pam or Smart Balance, can damage your pan's nonstick finish. Cooking sprays leave a film that adheres to the nonstick surface and is tough to remove with just soap and water.How does butter Gordon Ramsay cook a steak in a cast iron skillet? ›
Steak Cast Iron Skillet Butter-Basted with Garlic Rosemary (Perfectly ...How do you keep eggs from sticking to stainless steel pans? ›
How to prevent cooking eggs from sticking to your stainless steel pan ...How do you cook with stainless steel so it doesn't stick? ›
Stainless steel can be used to cook all kinds of food without exception, including meat, fish and even eggs! To prevent food from sticking to stainless steel, simply pour a few drops of water into a stainless-steel pan over high heat. If the drops crackle and slide onto the pan, it means it is the right temperature.Why does my food stick to my stainless steel pans? ›
So, why does food stick to stainless steel pans? Stainless steel pans look smooth, but the cooking surface actually has tiny pores. When you heat the pan, the steel expands and the pores shrink. The shrinking pores grip onto the food, causing it to stick.What cookware lasts the longest? ›
Stainless still is a far superior choice for cookware than aluminum or Teflon. If you invest in a set of superior-quality stainless steel cookware, it should last you a lifetime. There'll be no need to rotate and update your pots and pans that have been worn out with use.Why does my cast iron skillet turn my food black? ›
Unseasoned or poorly seasoned cast iron cookware has carbon residue on its surface. When you cook food in such cookware, the carbon residue may transfer to the food and impart a black colour to it. You can check if this is the cause by wiping the cast iron with a slightly oiled cotton cloth.Should you clean a pan after every use? ›
You should wash your frying pans after each use. Not doing so will allow for the buildup of bacteria. You can also harm the non-stick coating on the pan itself.How often do you season cast iron pans? ›
Remember there's no need to use your best premium brand for seasoning! How often should I season my skillet? — To get the best out of your cast iron skillet, it's recommended that you oil it after each use. However, depending on how frequently you use it, 2-3 times a year is sufficient.
To clean, just use mild dish soap (that's right, it's okay to use a little soap!) and a scouring pad or a cast iron pan cleaning brush. Wash it, scrub it, rinse it, then wipe it out well and season it with a few drops of oil and store with a paper towel covering the cooking surface.Which is better iron or cast iron? ›
Cast iron is harder, more brittle, and less malleable than wrought iron. It cannot be bent, stretched, or hammered into shape, since its weak tensile strength means that it will fracture before it bends or distorts. It does, however, feature good compression strength.Can you use olive oil for cast iron? ›
You can generally use whatever oil you prefer, as long as the cooking temperature is below the smoke point of the oil. Olive oil, vegetable oil, sunflower oil, and grapeseed oil are all great multipurpose cooking oils—you can use them for everything from sautéing to baking.How do you fry an egg in a cast iron skillet without it sticking? ›
Add your egg to the skillet and season to taste. Don't be afraid to lower the heat after the eggs hit the pan. Cast iron will continue to absorb the heat from the hot cooktop and stay hot enough to cook the eggs, but will prevent them from sticking.Why are things sticking to my cast iron pan? ›
Sticking. The Cause: Occasionally food may stick to your cast iron cookware. This can happen for a variety of reasons, such as not using enough fat or oil when cooking, using cookware that isn't well seasoned, or when breaking in new cookware that hasn't built up additional layers of seasoning.Does food taste better cooked in cast iron? ›
There are plenty of benefits for cooking in a cast iron skillet, for instance, they are relatively non-stick, easy to clean and help in enhancing the flavors of your food. This amazing kitchen tool can also help in making your food even more delicious.Does cast iron leach into food? ›
An American Dietetic Association study found that cast-iron cookware can leach significant amounts of dietary iron into food. The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware is.
So here you go, once and for all: Yes, you can use soap on cast iron. It's totally fine on enameled cast iron, and on plain cast iron, too. It's not going to destroy your seasoning. With enameled cast iron, you're done: Wash and dry.Can stainless steel make you sick? ›
Stainless steel contains nickel and chromium, which can cause asthma. Nickel and chromium 6 can cause cancer. Chromium can cause sinus problems and "holes" between the nostrils. Carbon steel contains more manganese than some other metals do.Is stainless steel toxic when heated? ›
Stainless steel is not only a top-quality and durable metal, it is also the safest option for use in your home. Stainless steel emits no toxins and does not react with ingredients.
But tomatoes are very acidic and metal cookware can make them taste bitter and metallic. Unless your cast iron pan is seasoned extremely well, it's best to use something else when cooking tomatoes. We recommend non-reactive cookware like stainless steel (or stainless steel-lined) pots and pans.Should you smoke oil when seasoning cast iron? ›
|Oil Characteristics||Avocado Oil||Grape Seed Oil|
|Smoke Point (refined versions)||520 degrees||420 degrees|
|Fatty Acid Composition:|
Carbon-steel pans, with their smoother surfaces and lighter weight, are ideal for having all the qualities of cast iron minus the rough surface. “They basically act like a nonstick if they're well-seasoned,” Cutler says. Luckily, chef-favorite Lodge also makes carbon-steel pans.Why do cast iron skillets get better with age? ›
They get better over time
They are the surface. The entire pan is made of iron, so it doesn't degrade over time. In fact, cast iron skillets actually get better the more you use them. As you do, the oil you use to cook seeps into the pan itself, making the surface less sticky.
Ceramic nonstick coated cookware is a non toxic and safe option. It is made without PFAS chemicals, which is used in the production process for traditional PTFE-based cookware.What type of frying pan is safest? ›
- Cast iron. While iron can leach into food, it's generally accepted as being safe. ...
- Enamel-coated cast iron. Made of cast iron with a glass coating, the cookware heats like iron cookware but doesn't leach iron into food. ...
- Stainless steel. ...
- Glass. ...
- Lead-Free Ceramic. ...
The safest cookware materials are cast iron, stainless steel, 100% non toxic ceramic, glass, and enamel-coated cast iron (cast iron with a glass coating). These nonstick and non-toxic cookware are not only clean and eco-friendly but also completely safe for our health.Is stainless steel good for frying? ›
Stainless Steel Frying Pans
Best for: Almost any food that needs frying, browning, or searing. Because it's ovenproof, stainless is also a good choice for foods that you start on the stovetop and then move to the oven to finish, like thick pork chops.
Cast iron takes longer to heat up but retains heat for longer. If you're cooking a meal that requires precise control over the temperature, go with stainless steel. If all you need is a hot pan that will stay that way for a while, cast iron is the best choice.What is the difference between cast iron and stainless steel? ›
The higher carbon content in cast iron makes it heavier and harder. However, this also makes cast iron more brittle. Stainless steel is lighter because it has a lower carbon content. Chromium molecules in it form a protective oxide layer on the steel's surface, which protects the iron from rusting.
Non-Stick: Which is better for cooking? Non-stick utensils have harmful PFAs/Teflon coating, termed as forever chemicals and damage your health in the long run. Cast Iron utensils on the other hand not only give you a good surface to cook in, but are also 100% Natural and adds much-needed iron nutrients to your food.What are the disadvantages of stainless steel? ›
- Stainless Steel Appliances Tend to be More Expensive. ...
- They May Require Frequent Cleaning. ...
- Stainless Steel Appliances Could Clash With Some Styles. ...
- They Are Sometimes Non-Magnetic.
How to Cook Eggs in a Stainless Steel Pan Without Sticking - YouTubeWhat you should not cook in cast iron? ›
- All other highly acidic foods.
- Delicate Fish.
- Sticky Desserts (Unless your pan is very well-seasoned)
Cast iron isn't all about frying
But its ability to retain heat also lends itself to healthy cooking, says Kerri-Ann Jennings, a Vermont-based registered dietitian and nutrition coach. That includes water-based methods such as braising and poaching as well as quick broiling and grilling, which don't require much oil.
This versatility makes stainless steel pans great for all kinds of cooking: making pan sauces, sauteing vegetables, searing scallops, and most quick everyday dishes.Is stainless steel or cast iron easier to clean? ›
Comparing the cleaning process between a cast iron skillet and a stainless steel skillet is difficult because there are two different cookware materials involved. However, it is much easier to clean a stainless steel pan than it is to reseason a cast iron skillet.Why do chefs use stainless steel pans? ›
Chefs, professional cooks, and restaurants use stainless steel cookware. They prefer it because it's practically indestructible. The construction and material offer superior heat distribution, and when used properly, a stainless steel pan can keep food from sticking.What lasts longer steel or cast iron? ›
Both materials have different types of strength. While cast iron has compressive strength, steel has more tensile strength. But generally, steel is more durable than cast iron.Do chefs use non stick pans? ›
Do Chefs Use Nonstick Pans? Chefs prefer cookware made of cast iron, copper, or carbon steel pans. Chefs do not usually use non-stick pans as they cannot withstand the daily use required by chefs.
Remember there's no need to use your best premium brand for seasoning! How often should I season my skillet? — To get the best out of your cast iron skillet, it's recommended that you oil it after each use. However, depending on how frequently you use it, 2-3 times a year is sufficient.Is cast iron unhealthy? ›
So, Is Cooking in Cast Iron Healthier than Cooking in Other Pans? In short: No. You'd have to be mouse-sized to see quantifiable health benefits from mineral intake exclusively with cast iron. Because mineral transfer happens at such a small scale, it's safe to say that cast iron is not any healthier than other pans.How do you clean a cast iron skillet after use? ›
Clean cast-iron skillet after every use
Wipe interior surface of still-warm skillet with paper towels to remove any excess food and oil. Rinse under hot running water, scrubbing with nonmetal brush or nonabrasive scrub pad to remove any traces of food. (Use small amount of soap if you like; rinse well.)