4 Frying Pans I Couldn't Live Without

Carbon steel is the one type of cookware that gets overlooked, and I think it's a crying shame. Think of it as a lighter version of your favorite cast-iron skillet. It gets really hot and does so faster than cast iron. Like the cumbersome cast-iron pan set of yesteryear, it's perfect for searing steaks and chicken but weighs about half as much. 

Because of the lighter weight, I find it far more enjoyable to use than a cast-iron skillet or a hefty griddle. You can actually maneuver it around your gas, electric, or induction stovetop without spraining a wrist. It's the best frying pan for someone who wants to save both time and their carpals. Just like cast iron, it will develop a natural seasoning and nonstick patina with continued use. Be warned, carbon steel won't ever get as nonstick as actual nonstick cookware, so be careful when making eggs or pancakes.

Made In makes my favorite 10-inch blue carbon steel skillet for $79. It has a cool-touch handle and slightly higher sides to keep steak splatter to a minimum. While Made In also makes a smaller 8-inch and larger 12-inch model, I love the 10-inch size. It's large enough for almost anything I ever cook but is still light enough to handle with ease. I find myself reaching for this pan for just about anything that needs an intense sear: steaks, burgers or skin-on chicken. Fish is the exception since I find the seasoned surface can affect the delicate flavor of halibut or tuna in a manner I don't want.

The major downside to carbon steel is that it's sensitive and susceptible to rust and corrosion and so must be cared for differently. That means no scrubbing with soap or soaking in water. It's also critical to dry your carbon steel cookware completely before storing it. Carbon steel also reacts to certain acidic foods like tomatoes and citrus and can alter their flavor. So you might be cautious about what you cook in your carbon steel skillet and avoid those where possible.

I'll level with you. I use my cast iron a bit less now that I've added a carbon steel skillet to my rack, but I still can't imagine kitchen life without it. 

For cooking a big batch of Sunday home fries or the crustiest stuffing, cast iron is king. Yes, it's heavy. Yes, it's a bit of a pain to clean and care for, but if you do, cast iron rewards you with a naturally seasoned and nonstick cooking surface that imparts more contact heat than any other. The natural nonstick patina it develops with regular use and the fact that it's oven-safe at remarkable temperatures make cast iron one of the best kinds of frying pans for myriad cooking adventures. 

It's also durable as heck and will last you decades or longer. The best part is that cast iron is cheap, even from a legacy producer like Lodge. You can score the brand's signature preseasoned cast-iron skillet for less than $30 and use it for many meals to come.

Nonstick pans have gotten a bad rap over the years, mainly due to the use of the chemical Polytetrafluoroethylene, aka PFOA, sometimes called Teflon. The good news on nonstick is that most pans no longer use the potentially harmful chemical. 

You can pay close to $100 for a high-end nonstick frying pan, but you probably shouldn't. Especially since the nonstick coating will eventually break down, no matter how careful you are. This is why I'm delighted that this set of two PFOA-free All-Clad skillets can be had for $70 or less. 

I don't use it as much as my other pans, but it is the best frying pan for sticky foods like eggs and pancakes, or reheating last night's pasta dish. There's nothing better or easier to work with. I also like this model's high sloped sides, since I'm often cooking omelets or quickly reheating a stew or rice dish in my nonstick skillet.

All-Clad only sells these skillets in a set of two. While you may not need two, if you spread the use over two pans, they will last longer. Plus, you'll have the smaller 10.5-inch size -- ideal for a three-egg omelet -- and the larger 12-inch would be good for bigger saute jobs.

If you're going to buy just one frying pan, you should probably make it stainless steel. Stainless steel skillets are an excellent choice for pan-frying meat, fish and vegetables and there's not a lot you can't cook in a stainless steel skillet. 

Stainless steel skillets are extremely versatile. They get hot and a quality pan will retain heat and disperse it evenly. The heat is also easier to control in both directions. Stainless steel cookware is also relatively light compared with other materials since most are built with an aluminum core. While they can be susceptible to dings and dents, a good one should keep its shape for years even with regular use. They're also non-reactive and so won't impart any unwanted flavor on food, even acidic ingredients. 

You can spend a lot on stainless-steel cookware. While you shouldn't cheap out, you can get a quality pan for $50 to $75. Misen's 12-inch stainless steel is an excellent five-ply frying pan for the money. It has good heft but isn't heavy and heats extremely evenly. The rounded handle is one of the most comfortable I've wrapped my fingers around. For more stainless steel recommendations, including a budget pick, see my list of the best stainless steel skillets.

Because you'll be using this skillet more than most, you might consider opting for the larger 12-inch pan, but even a 10-inch skillet ($79) will be enough square inches for most jobs.