Best Skillets

• The most important facts in brief
• Frying pans are available in aluminium, iron, stainless steel and copper. The most common are the aluminium and stainless steel models.
• Most frying pans today have a coating. A coating prevents food from burning in the pan.
• Iron pans without a coating need to be baked.
• There are special types of pans for preparing certain foods, for example wok pans, fish pans, grill pans and braising pans.

One pan is not enough

Alongside pots, cutlery and crockery, frying pans are part of the basic equipment of every kitchen. A frying pan is a metal utensil used for frying and braising food. While a single, inexpensive frying pan is sufficient to prepare simple dishes such as fried potatoes with fried eggs in a student flat, the demands on kitchen equipment often increase with income. A good frying pan set, with which even sophisticated dishes turn out well, is an investment that pays off. After all, a high-quality pan will give you many years of loyal service in the kitchen.

In the past, the choice of frying pans was very limited. They were made of only one material, and that was iron. New processing possibilities eventually brought pans and pots of different materials onto the market.

Pan material

Some dishes turn out better and easier if you cook them in a pan made of a certain material. For example, a Wiener schnitzel is most likely to succeed in a cast or wrought iron pan, which transfers heat ideally because of its weight and material.

Do not heat empty pans for more than three minutes
If aluminium pans are overheated, there is not only a risk of toxic fumes developing, but also of the coating coming off. Therefore, the Federal Institute for Risk Assessment (BfR) recommends never heating empty pans for longer than three minutes, because otherwise the critical limit of 360 degrees Celsius is quickly reached.

Why deformation of the bottom is problematic

Apart from gas cookers, where an open flame hits the bottom of the pan, a deformed pan no longer rests straight on hobs, ceramic hobs and induction hobs. Without a secure footing, the heat is not transferred efficiently. As a result, not only is a lot of energy lost during frying, food preparation usually takes longer. If the pan is too deformed, it will potentially no longer transfer enough heat and the dish will therefore be undercooked. At the latest then it is time for a new pan.

We present the different materials, aluminium, iron, stainless steel and copper, below and explain the advantages and disadvantages of each variant.

Aluminium

Cast aluminium pans, also known as cast aluminium pans, and aluminium press pans are among the most popular types of pans for several reasons: They are characterised by their low weight, which gives them an advantage in terms of handling. In addition, aluminium heats up quickly and transfers heat well. Frying pans of this type are easy to clean thanks to the coating. The comparatively low price is also a clear advantage of the aluminium versions.

Some manufacturers combine the advantages of different materials and embed a stainless steel layer in the aluminium or vice versa: this makes it possible to combine the advantages of both materials.

Aluminium pans are particularly suitable for

• gentle cooking and braising of all kinds of food,
• delicate foods like omelette,
• fish,
• vegetables or
• eggs.

Cheap, low-quality aluminium pans tend to warp more quickly; the bottom is then no longer flat. Due to the correspondingly smaller contact surface with the cooker, more energy is needed to cook the food.

Iron

There are three types of production for iron pans: Iron pans, also called wrought iron pans, cast iron pans and carbon steel pans. These types are almost indestructible when properly cared for.

Iron pans come in both coated and uncoated versions. Uncoated pans must be baked before first use and then only hand-washed. Coated pans require less maintenance. However, the coating can be damaged by excessive heat and release toxic fumes.

If the coating is detached in parts, food will burn, just as with a non-coated frying pan. We highlight the properties of the three types of iron skillet below.

Wrought iron pan

Due to the comparatively low material thickness, the bottom of wrought iron pans tends to permanently warp when heated unevenly. Therefore, make sure that the pan is always centred on the hob and never use a hob that has a smaller diameter than the bottom of the pan. This is especially true for induction hobs. They heat the pan particularly quickly, which makes it easier for large temperature differences to occur in the material.

Cast iron pan

Stainless steel

Copper

What copper pans are suitable for
Copper pans can be used to cook both juicy steaks and crispy fried potatoes.

However, copper pans also have a number of disadvantages. Compared to other types of pans, they are very expensive. With prices starting at 300 euros, but also considerably higher, these cooking utensils are primarily suitable for the catering trade or for home cooks who appreciate the advantages of rapid temperature changes and can afford such a copper pan. Copper pans are sometimes advertised at much lower prices. These are usually pans that have only a small copper content or are coated with copper.

There is another problem with copper pans: Their surface tends to oxidise and scratch quickly. In addition, copper pans do not work on induction cookers without an additional coating or a special adapter. Furthermore, they can release copper components into the food. To prevent this, many copper pans have a tin or stainless steel coating that lowers heat conductivity while protecting the food.

Coatings with different properties

Before buying, many prospective customers ask themselves whether they should choose a coated or an uncoated model. Coated pans make frying easier. Thanks to the non-stick effect, nothing sticks and cleaning is also very easy. This makes a coated pan the right choice, for example, if you want to fry a perfect fried egg in the morning that won’t stick to the bottom of the pan. The coating also protects the surface from mechanical damage and thus helps you to enjoy your pan for a long time.

However, there are also situations in which an uncoated pan is the kitchen utensil of choice. Professional and amateur chefs use them for frying, for example. When frying, caramelised residues remain on the bottom of the pan. When deglazed with wine, stock or cream, these dissolve and give the dish a particularly intense flavour. Uncoated stainless steel pans are best suited for this.

Properties such as perfect temperature distribution and crispy searing can only be achieved without a coating. These pans need a so-called patina, i.e. they have to be baked in. You can read more about this in the advice section. When it comes to coatings, a distinction must be made between PTFE (Teflon), ceramic and enamel.

In the meantime, however, cast and wrought iron pans with enamel coatings are becoming increasingly popular. Here, there is no need to burn in the enamel. In addition, many users turn up their noses at the thought of never being able to clean a pan with washing-up liquid. This is possible with enamelled pans. Use and cleaning are less complicated. Therefore, these models could also be called iron pans for the general public.

Coatings are resistant to different temperatures. In general, you should read the manufacturer’s product instructions carefully to find out whether or up to what temperature you can put a pan in the oven, for example.

PTFE (Teflon)

The plastic polytetrafluoroethylene (PTFE) is the best-known and most widely used non-stick coating. Many know it under the trade name Teflon. Only the US developer DuPont is allowed to market products under this name. All other manufacturers refer to the coating as PTFE.

The material is characterised by its excellent non-stick effect, which significantly reduces the cleaning effort. However, PTFE is susceptible to scratches, which is why you should never use knives, spoons or forks, but rather wooden or plastic kitchen cutlery for cooking. PTFE should not be exposed to too high temperatures, which is why heating an empty pan with this coating is not recommended. Therefore, it is also not advisable to use it in the oven at high temperatures. Above a temperature of 360 degrees Celsius, dangerous chemical decomposition processes can occur. Due to the good non-stick effect, you can prepare dishes with particularly little or even no fat.

Ceramic

Ceramic coatings are characterised by a scratch-resistant, smooth surface that is heat-resistant up to 400 degrees Celsius. Therefore, you can sear food hot. However, you must make sure that you use highly heatable oil. Cold-pressed olive oil has a low smoke point of just over 100 degrees Celsius. Therefore, it is generally not suitable for frying. If it gets too hot, carcinogenic substances are formed. In addition, the oil becomes resinous. This can cause the coating to stick together and thus destroy the pan. You should also heat these pans slowly. Rapid temperature fluctuations, for example on an induction cooker, can attack or destroy the coating.

Enamel

The properties of frying pans that have an enamel coating are similar to those of ceramic-coated models. However, they are less resistant to impacts and scratches and more susceptible to extreme temperature fluctuations compared to ceramic cookware. The non-stick effect is somewhat less than with PTFE-coated pans. On the other hand, enamel pans can also be used at higher temperatures in the oven. However, as with all types of pans, you must make sure that the handle is designed for these high temperatures or can at least be removed.

Different types of pans for special dishes

In addition to classic round frying pans, there are a number of other models that are suitable for special purposes or for preparing special dishes: We list some special models below.

Serving pans

Roaster

Fish pans

Braising pans

Grill pans

Woks

Further purchase criteria

In addition to the materials, coatings and pan types listed, there are other criteria that can influence your purchase decision. We list the most important ones.

Price

Good universal pans do not have to be expensive. The price depends largely on the material. Coated aluminium pans are comparatively cheap. Forged iron pans are a little more expensive because of the craftsmanship involved. Cast iron pans also stand out slightly in price due to the processed material. Comparatively expensive and unaffordable for most private users are often pan models made of copper.

Weight

In general, heavier models have a better stand on the cooker. However, they should not be too heavy, so that they can be lifted and swivelled with one hand. Common aluminium pans have a comparatively low weight. Cast-iron pans can be more of a problem, as they are uncomfortable to handle with one hand.

Shape

Very few hobs of the different types of cookers are equipped with square cooking zones. To ensure that the heat is optimally distributed, it is therefore advisable to tend towards round pan models. Grill pans, on the other hand, are usually square, so that the food can be placed next to each other and the cooking surface is enlarged. With many cooker models, however, this also means that there is not enough room for the whole pan on the hob. Some areas then remain cold. In the worst case, the bottom of the pan can become warped.

Diameter

An important criterion when buying a frying pan is the diameter. The measurement refers to the upper edge of the pan. The base diameter is usually much smaller. For a pan with a diameter of 24 centimetres, the base diameter is 16.5 to 20 centimetres. It is generally advisable to have several pans in different sizes: This way you can cook a meal for several people as well as a single fried egg for breakfast. The diameter of the base of the pan should always match the size of the hob. If the plate is smaller, there is a risk of the pan deforming.

Rim height

The rim height of the frying pan ultimately determines how much volume of liquid or sauce you can prepare in the pan. While a piece of meat that is to be seared can easily exceed the height dimensions, with liquid ingredients you must ensure that there is enough room to stir the food. A high rim provides some splash protection, whereas a low rim makes it easier to handle a spatula. An optional pouring rim makes pouring easier, for example into a bowl or sauce boat.

Lid

A lid is a great advantage, especially when heating or braising dishes, because less heat is lost. Some pans are sold with lids. But it is also possible to buy a universal lid made of glass, copper, cast iron, aluminium or stainless steel. The diameter refers to the upper edge of the pan.

Handle

When choosing a pan handle, make sure that it is sturdy and fits tightly. Screw handles should be tightened from time to time. Remember that plastic and wooden handles are not ovenproof at high temperatures. Removable handles are particularly practical: this way you can also put your pan in the oven to bake dishes. In addition, storing it without a handle saves space in the kitchen cupboard.

Care tips: Use, clean and burn in

To ensure that you can use your pan for as long as possible without any restrictions, you should follow a few care tips. While you should clean coated pans with warm water and washing-up liquid after they have cooled down, uncoated cookware made of iron or stainless steel is a little more complicated to care for.

How do I bake iron pans?

First of all, it depends on whether you have a pan made of raw cast iron, i.e. without a coating, or a model that has a coating. The former need to be baked in order for the oil to decompose and form a non-stick coating, the so-called patina. It also protects cast-iron pans from rust. Some manufacturers, including Lodge, supply cast iron pans from their range already pre-baked. Otherwise, you should heat highly heatable oil such as rapeseed oil or linseed oil until it begins to smoke. Do not use olive oil, as this cannot be heated to such a high temperature. As soon as the mixture smokes, you should discard it. Then rub the pan with a little oil using a cloth.

How do I clean an iron pan?

It depends on whether you have a coated or an uncoated pan. Uncoated but already baked iron pans are very easy to clean. After use, remove food residues with some kitchen paper. If this does not get the frying pan completely clean, leave detergent-free warm water in it for about half an hour. Afterwards, you can easily remove encrustations with a soft sponge. However, cooking utensils should not be put in the dishwasher. The aggressive detergents would have a negative effect on the non-stick effect. After the patina has disappeared, the iron pans may rust. Clean coated pans with warm water and a little washing-up liquid. As a rule, you should not put these pans in the dishwasher either, as the coating may suffer. Follow the manufacturer’s instructions. In any case, hot or residually hot pans should never come into contact with cold water to avoid the risk of damage.

Do not place a wrought iron pan on an already hot cooker.
Wrought iron pans are suitable for cooking delicate foods at moderate temperatures as well as for searing steaks at high heat. However, you should avoid placing the cold pan on an already fully heated hob. It is better to heat the pan gradually.

Can a cast-iron pan be put in the dishwasher?

Better not: There is only a slight risk of iron pans warping. However, uncoated models lose the patina gained by baking, the non-stick layer that protects food from sticking and burning. It is advisable to remove food residues with a piece of kitchen paper. Stubborn stains should be soaked in detergent-free water and then removed with a soft sponge. Enamelled cast iron pans risk losing their shine in the dishwasher. If you wash them by hand, you can use washing-up liquid. In all cases, never bring a hot pan into direct contact with cold water, but allow it to cool down first to avoid damage.

Do not slide cast-iron pans on ceramic hobs
Cast-iron pans should not be pushed on ceramic hobs, also called glass-ceramic hobs or Ceran hobs according to the brand name. The cooking utensils have a high inherent weight. In addition, the underside is a little rough. They can therefore leave scratches when you move them. If you lift the pans carefully, you will avoid scratching or cracking the hob.

Is a cast iron pan suitable for induction?

Robust cast iron pan models are great for bringing out roasted flavours and are suitable for all hob types. Non-coated models without a wooden handle can even be placed in the oven. They can also be used on gas cookers, electric cookers, induction cookers and even over an open fire. Enamelled models, on the other hand, should not be exposed to temperatures above 260 degrees Celsius or to open flames on the side walls.

At what temperatures is it best to use a cast iron pan?

Cast iron is an excellent conductor of heat and also stores heat very well. The most effective way to use such a frying pan is at medium temperature. Depending on the type of cooker, you should heat the hotplate completely for two to five minutes. Then switch to the medium setting to conjure up tasty dishes. You should not cook permanently on the highest setting with a cast iron pan. The lower temperature levels are perfectly adequate because of the good heat transfer.

How do I clean a copper pan?

Copper is a very soft material that can be damaged when cleaned in the dishwasher. Therefore, we recommend cleaning by hand with a non-abrasive agent. Optionally, you can use a suitable polishing paste to maintain the shine.