Skillet Basics: Choose, Cook, and Care

If you own a kitchen, you probably already own a skillet. It’s the workhorse that lets you sear, fry, and sauté with just one piece of metal. Picking the right one and keeping it in good shape can make everyday meals feel easier and tastier.

Choosing the Right Skillet

First, think about the material. Cast iron holds heat like a champ, perfect for a crusty steak or a slow‑cook breakfast. If you need a lightweight option that heats fast, look at aluminum or stainless steel with an aluminum core. Non‑stick surfaces are great for eggs and pancakes, but avoid using metal utensils to keep the coating intact.

Size matters, too. A 10‑inch skillet fits most stovetops and is versatile for single‑serve dishes or small family meals. For bigger portions, a 12‑inch pan gives you more room without crowding the food. Remember, a pan that’s too big for your burner can create hot spots, so match the skillet to your stove size.

Handle comfort is often overlooked. A sturdy, heat‑resistant handle that stays cool helps you flip and lift without burning your fingers. Some skillets have a helper‑handle on the opposite side; that’s handy for moving a heavy cast‑iron pan.

Caring for Your Skillet

Cleaning depends on the material. Cast iron loves a quick wipe with a paper towel after each use, then a light coat of oil to prevent rust. If food sticks, sprinkle coarse salt and scrub with a non‑metal brush. Avoid soap unless you plan to re‑season the pan.

Stainless steel and aluminum can handle a mild dish soap and a soft sponge. For stubborn bits, deglaze with a splash of water or wine while the pan is still hot – the steam lifts residue without harsh scrubbing.

Seasoning isn’t just for cast iron. A thin layer of oil baked into a carbon steel skillet creates a natural non‑stick surface. Heat the pan, add a small amount of oil, spread it, then bake at 350°F for 20 minutes. Repeat once a season for best results.

Store your skillet with a breathable cover or a paper towel between lids to let air circulate. This stops moisture from building up and avoids rust, especially on heavy cast iron.

Using the right heat is key. Start low, let the pan warm up, then raise the temperature as needed. Overheating a non‑stick surface can break down the coating, while a well‑heated cast iron creates that perfect sear.

Now you have the basics: pick a material that matches your cooking style, choose a size that fits your stovetop, and follow simple cleaning steps to extend the life of your skillet. With these tips, your skillet will become the go‑to pan for everything from quick weekday dinners to weekend brunches.