Review of Best Skillet Pans [Easy to cook and fry]

There are tons of various sorts of frypan out there, so we narrowed our search to 3 main fields: iron pans (highly durable but harder to maintain), non-stick pans (easy to take care of but less durable) and chrome steel (highly spoken of by the pros but tricky to use).

Each frypan was tested for a spread of normal functions: frying or scrambling eggs, searing steaks, sautéing vegetables.

We also considered: weight, simple use, amount of oil required, washing, and more.

Below is our pick of the simplest frying pans on the market, across the range of designs , followed by an expert-led explanation of the pros and cons of every sort of frypan along side the customer’s review who have used these pans.

You can cook sous vide turkey  in these skillet pan it fives a deleicious taste to the recipe.




1- Lodge Pre-Seasoned Cast Iron Skillet

The cast-iron brand that you simply can find almost anywhere, Lodge has been around for 120 years for a reason. And albeit it’s a slower heat rate, it yielded a pleasant and even sear on our steak.

Just make certain to use some extra vegetable oil until the seasoning builds up more to stop some sticking. And it is 12” and easy to use. Cook your any recipe in best electric pressure cooker reviews.

Customer Like

  • Available anywhere
  • Affordable

Customer Dislike

  • Sticky and a bit heavy

Customer’s Review: Throw your money at amazon and never look back. I cook a great steak. I love cooking steak. Enter this cast iron skillet (shout out to my momma for the recommendation). Holy crap this thing rocks. I cook everything in this baby. You ever reheat pizza on a cast iron skillet? You ever get cold in the winter so you just heat up the skillet and let it sit in bed with you? Well I have, and I have the burn marks to prove it. I love this skillet, what a phenomenal purchase. You can cook any frozen recipe in this skillet and can seal it with best vacuum sealer for sous vide machine for the best cooked flavor.

2- Le Creuset Enameled Skillet Pan

The high-end French Le Creuset label lived up to its reputation because the maker of the best enameled cast-iron cookware.

The matte black enameled interior is smooth with little sticking, and therefore the glossy enamel exterior is immune to stains, durable, and available in many color options.

The skillet heated relatively quickly and browned meat consistently. along side solid performance, it’s steady handling and a good loop helper handle which will easily be used with an oven mitt.

Customer Like

  • Wide helper handle
  • Smooth, colorful enamel

Customer Dislike

  • Metal utensils may scratch enamel

Customer’s Review: It is Le Creuset [ what else is there to say??? I realize that the cost puts some people out of the market; and yes, I have other vintage cast iron pans that probably would do the job and a much more reasonable price but nothing looks as good and cooks as well as my flame Le Creuset cookware. If you’re thinking about purchasing it, bite the bullet and buy it. It will be something you’ll not be disappointed with and if you have children and or grandchildren, something you can hand down. It simply lasts and looks great doing so!!

3- Victoria Cast Iron Skillet

This skillet is usually outperformed some skillets that cost quite sixfold its price. it’s going to require some extra seasoning to enhance its nonstick surface since our egg stuck quite bit with no oil, but overall, it supplied even heat distribution and an excellent , even sear.

Customer Like

  • Great heat conductivity
  • Inexpensive

Customer Dislike

  • Sticky

Customer’s Review: I bought the same item for both of my sons (who cook for themselves and their families) and for myself. It comes beautifully seasoned with easy directions for ongoing care. I’ve cooked in it several times already and have had no sticking problems.

4- Cuisinart 622-30G Skillet Pan

This Cuisinart 622-30G Skillet Pan glass cover is beneficial for steaming foods while the drip-free rim makes it easy to pour liquids from the pan without creating a multitude .

The handles are designed to remain cool during cooking and are riveted on for security. The pan is oven-safe to 500 degrees and is approved to use with metal utensils.

Customer Like

  • Long-lasting nonstick interior resists scratches
  • Oven safe to 500 degrees
  • Securely riveted handles

Customer Dislike

  • Exterior appearance will deteriorate over time

Customer’s Review: This crepe pan makes the best crepes – they always turn out perfectly. Definitely way better to use this pan than a standard frying pan. With this pan the crepes are uniform and cook wonderfully. The only problem is that I now need more than one so that I can keep up with my family’s rate of intake of crepes!

5- Mauviel Fry Pan Skillet

Mauviel’s copper pans are the go-to for several professional French kitchens, and are now becoming very fashionable for avid home cooks.

The M250S skillet is formed with a 2.5mm thick copper exterior to supply excellent heat conductivity and control, and lined with non-reactive chrome steel to assist preserve the taste and nutrients of the food.

This skillet is oven safe up to 680 degrees, and may be used with most cooktops (but doesn’t work with induction). While this pan comes with a reasonably hefty tag (and lid sold separately), it’s also backed by a lifetime warranty.

Lookout of this gorgeous pan by hand-washing it and infrequently polishing if you favor a shiny finish—you’ll be ready to pass this down as a family heirloom at some point .

Customer Like

  • Gorgeous finish and rustic aesthetic
  • Oven safe to 680 degrees
  • Professional quality built to last a lifetime

Customer Dislike

  • Copper needs to be polished to maintain shine

Customer’s Review: I like the fact that this pot is a heavy thick bottom pot I have made roux for gumbo and I like cooking spaghetti sauce in it . It heats really fast and hold or maintains the heat well.

How to make Potatoes on Skillet?

  • With just a few simple ingredients, this recipe is easy to make and one that everyone will enjoy. All you need is Yukon Potatoes, oilred onion, sea salt, and black pepper. That’s it! Feel free to add in some minced garlic or garlic powder.
  • For starters, preheat the oven to 425 and make sure you use a cast iron or oven proof skillet (my personal favorite inexpensive cast iron is Lodge). Start to heat the skillet while you prepare the potatoes. You will dice up the potatoes pretty small. You will also dice up part of the red onion, and toss both into a hot skillet with oil. Saute for 6-8 minutes, or until you start to see some browning on the potatoes.
  • Now transfer to the oven and cook for about 20 minutes (or until desired crispiness). The potatoes should look nice and toasty. A little crispy on the outside, and a nice soft texture on the inside.
  • Get ready to devour!!

How to Cook Potatoes on Skillet?

Onions, bell peppers, and garlic add great flavor to those skillet-fried potatoes. Quick and straightforward , home-fried potatoes are a perfect entremots to serve with a hearty breakfast or brunch.

They’re a superb dinner side also . .The best potatoes to use for home-fried potatoes are waxy or medium starch, like red bliss or round white.

New potatoes have fabulous flavor when fried and are an honest choice if the season is true . you’ll also make this dish with leftover potatoes if you’ve got them available .


  • 3 tablespoons vegetable oil (such as canola or grapeseed)
  • 1 large onion (quartered, thinly sliced)
  • 1 red bell pepper (diced)
  • Optional: 1 medium clove garlic (finely minced)
  • 6 medium red-skinned potatoes (cut into 1/2-inch pieces)
  • 1 teaspoon ground paprika
  • 1/2 to 1 teaspoon salt (or to taste)
  • Freshly ground black pepper (to taste)

Steps to Make It

Gather the ingredients

  • Heat the vegetable oil in a large, heavy, nonstick skillet or electric skillet over medium heat. Add the sliced onion and sauté until the onion is tender and translucent. Add the red bell pepper and garlic (if using), and cook for 1 minute longer.
  • Add the diced potatoes, paprika, about 1/2 teaspoon salt, along with the freshly ground black pepper. Cover the pan and cook for about 10 to 15 minutes, or until potatoes are just tender. Uncover and increase the heat to medium-high. Continue cooking for about 8 to 10 minutes, occasionally turning, until the potatoes are golden brown.
  • Taste and adjust the seasonings, adding more salt, if needed.
  • Serve and enjoy.

Breakfast potato skillet?

The one that sits way in the back of all of our pots and pans cabinet. Just fill a pot with a couple of inches of water, bring it to a rolling boil, add peeled and quartered potatoes on top and let steam for 6-10 minutes.

The potatoes are done when the knife goes through them with just a little resistance. 

And for those of us that refuse to get out a pot and a steamer basket just to steam potatoes: this can also be done in the microwave. Just a few minutes on high.

Skillet sweet potatoes?


  • 1 Sweet Potato
  • 1/2 tsp Sea Salt
  • 1/2 tsp Dried Parsley
  • Ground Cinnamon, to taste
  • 2 tsp Coconut Oil


  • Peel and dice the sweet potato into bit size pieces, about 1/2″ cubes.
  • Heat a skillet over medium heat and add the coconut oil.
  • When the oil is hot, add the potatoes. Stir to coat all of the pieces with the coconut oil and add the salt, parsley, and cinnamon. Mix well.
  • Cook the potatoes, stirring occasionally, for about 15-20 minutes. Keep an eye on them so they don’t burn, but make sure they get nice and crispy. You may need to cook them, longer, it just depends on the size of your skillet and the heat of your stove.
  • Remove from heat when they are soft on the inside and crispy on the outside.
  • Serve warm. Store leftovers in the fridge for a week. Can be reheated in a skillet to crisp them back up.

Cast Iron Skillet Potato Ideas?


  • 1 tablespoon olive oil
  • 2 pounds potatoes, scrubbed, sliced 1/4 inch thick (discard the small end pieces)
  • 2 tablespoons butter, cut into small cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup shredded parmesan


  • Arrange the skillet fried potatoes; in the pan: Turn the oven to 425°F. Coat the bottom of the skillet with the oil, then shingle the potatoes in a spiral around the pan. (If you have the time: using the larger potato slices on the outside and the smaller slices in the middle results in a more even spiral. For the sake of speed, I usually pick up each sliced potato, fan it out, and set it in as the next length of the spiral.) Sprinkle the potatoes with the salt and pepper, then dot with the butter.
  • Cook the potatoes: Cover the pan tightly with aluminum foil (or an oven safe, tight fitting lid). Slide the pan into the oven and cook for 30 minutes, then remove the foil. (The potatoes should be cooked through – a poke with a paring knife should glide through the potatoes.) Cook the potatoes uncovered for another 25 minutes, or until slightly browned on the edges. Sprinkle the parmesan over the potatoes. Turn the broiler to high and broil the potatoes until the parmesan and potatoes are crispy, moving the pan around every minute or two for even browning. Remove the pan from the oven and let it cool for about five minutes, then carefully work a spatula under the potatoes, scraping them loose from the pan. (I serve by cutting the potatoes into wedges right in the pan, then serving a wedge of potatoes to each diner.)skillet fried potatoes

How We Tested

To urge started,we noted how each was packaged and what quite literature was included, then we took down general information like weight and dimensions.

We then used an infrared thermometer to check the warmth distribution of every pan. From there we cooked a spread of things to see the shape and performance .

We seared skin-on fish fillets to check the slickness of the surface and the way well it crisped. In pans that were ovensafe, we baked frittatas to record how evenly the pans cooked within the oven, how comfortable the pans felt while handling and the way smoothly the frittatas slid out of the pans.

Throughout this process we recorded what proportion food stuck to the pan (if any) and the way easily. We considered pricing, performance and style when picking our favorites.

How Non-Stick is the Pre-Seasoned Coating?

When we mention “seasoning” on a cast-iron skillet, we do not mean flavor enhancers like salt and pepper. Most mainstream cast-iron skillets, like those from Lodge and Victoria, come pre-seasoned. Newer models from companies getting to recreate the qualities of vintage skillets require you to create up the seasoning yourself.

Does the Design of the Skillet Boost its Performance?

The weight of the skillet, the feel of its surface, the planning of the most handle, the form of the “helper” handle on the other side of the pan, and therefore the presence (or absence) of pouring spouts all impact a skillet’s simple use and performance.

Does the Skillet Deliver Good Value?

Since cast-iron skillets are generally inexpensive, we were curious to ascertain if the additional expense of some pans translated into better performance.

Are Non-Stick Pans Dishwasher Proof?

Most non-stick pans claim to be dishwasher proof, on the other hand add that years of dishwasher cleaning will adversely effect them.

So in other words, NO they’re not, if you actually want to ever cash in of that 10-year, 20-year or lifetime guarantee that a lot of accompany . On the opposite hand, if you’re proud of 5-10 years of use and like the convenience of dishwashing, go ahead.

Are Non-Stick Pans Oven Safe and Long Lasting?

Most are, goodbye because the handle isn’t made from non-oven-proof plastic or wood. Each pan’s packaging will usually detail what the utmost oven temperature you’ll escape with is ie: above 180º within the oven, or on your hottest burner at full whack.

Non-stick pans are really designed to be used on low to moderate heat. the simplest ones conduct heat so well that this is often all they have .

You’ll turn the warmth right up for brief periods to sear meat, except for maximum longevity, don’t do that for quite a moment approximately . Use a forged iron pan instead if you’re into ultra-manly, mega-heat-based cooking.

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