Skillets

Choose based on cooking needs: nonstick is best for low-fat cooking and delicate foods but can wear over time; stainless steel is durable and good for browning and deglazing; cast iron retains heat and is ideal for high-heat searing and oven use but requires seasoning and maintenance

Common sizes are 8–10 inches for 1–2 servings and 10–12 inches for families or when cooking larger portions; consider the burner size you’ll use and storage space when selecting diameter

Many stainless steel and cast iron skillets are induction-compatible; a skillet is compatible if its base is magnetic — you can test with a magnet or look for an induction-ready label in product specifications

Follow type-specific care: hand-wash nonstick with mild detergent and nonabrasive tools, avoid high heat; stainless steel can be scrubbed and is usually dishwasher-safe but hand-washing preserves finish; cast iron needs seasoning, avoid soap or harsh scrubbing, and dry thoroughly to prevent rust

Look for sturdy, heat-resistant handles that stay cool or are oven-safe to your needed temperature, and consider a long handle plus a helper handle for large pans; a tight-fitting lid is useful for steaming and simmering but many skillets are sold without lids

Skillet prices vary by material and construction: budget options can be found under $50, mid-range quality is commonly $50–$150, and premium or specialty skillets can cost more; the category average price is around $80–$100

Many modern nonstick coatings are marketed as PFOA-free; some high-temperature or degraded coatings can release fumes, so follow manufacturer temperature limits, avoid overheating, and replace cookware when coating shows significant damage