Best Skillet Pan For Comfort Cooking

Get a desirable crispy texture on meat, potatoes and vegetables with the best skillet pan. For even heating and the best cooking results, choose a cast iron pan. When it comes to choosing the best pots and pans, A Modern Kitchen has your needs in mind. Enjoy frying, sautéing, searing, braising and more with this versatile piece of cookware. We'll explain what makes a skillet distinct from a frying pan and a sauté pan. Also, with health in mind, let's take a look at why cast iron pans are being favoured over their non-stick-coated counterparts.

A skillet can also be compared to a sauté pan, but there is a subtle difference in shape: a skillet has angled sides whilst a sauté pan has straight sides. Because a sauté pan has straight sides it has a bigger overall surface area compared to a skillet. This means a sauté pan can accommodate more liquid and is great for hearty one-pot dinners that need finishing in the oven, such as Beef Bourguignon. Ironically, a skillet is actually better for sautéing than a sauté pan. It's lighter and the slated sides make it easier to toss food.

Best Skillet Pan At A Glance

• Best cast iron skillet: ProCook Cast Iron Skillet – View on Procook
• Best pre-seasoned cast iron skillet: nuovva Pre-Seasoned Cast Iron Skillet – View on Amazon UK
• Best large cast iron skillet: KICHLY Pre-Seasoned Cast Iron Skillet – View on Amazon UK

The fear about toxic "Forever Chemicals", that were historically used in non-stick coatings, has re-popularised cast iron cookware. Hoosick Falls made global news headlines when its water supply was contaminated by PFOA, formerly used in the production of Teflon. Traditional cast iron doesn't have any protective coating on the inside or the outside of the pan. By rubbing in oil and baking it in to cast iron cookware (known as seasoning) you can create an all-natural non-stick surface. The downside is that untreated cast iron pans are susceptible to rust and heavy to lift.

Knowing which type of pan to use for your cooking task boils down to the following factors. The surface area of the pan dictates how rapidly the liquid will evaporate. The size and depth determine how much volume the pan can hold. Also, the weight of the pan is crucial – too heavy and food cannot be tossed. For example, if you are cooking an omelette for one, a frying pan is the best option. Alternatively, if you're simmering meatballs in marinara sauce, a skillet is ideal as it can accommodate the extra liquid. Finally, if you're searing chicken thighs, adding vegetables, stock and a pastry top that'll brown in the oven – a sauté pan is perfect.

Best Skillet Pan

Our Verdict: Best Skillet Pan

We recommend the ProCook Cast Iron Skillet. It's a great size for versatile one-pan cooking and while it has all the hallmarks of traditional cast iron cooking in its design and composition, the addition of a durable enamel coating makes it easier to clean and stay rust-free.

So, for delicious stove-top Spaghetti Carbonara – without the carbon – choose Procook's cast iron skillet. Combine with induction hob cooking for precise temperature control and futureproof traditional cookery skills. With a 25-year guarantee, this is a pan that you can pass on.

FAQs: Best Skillet Pan

What are the features of a skillet?

A skillet is like a frying pan, with flared sides and a long handle. Both are shallow, flat-bottomed pans for stove-top cooking. But a skillet is typically deeper, with a wider surface area, and made from heavier materials. It's typically cast iron or stainless steel and aluminium with non-stick coatings.

The deeper sides gives it greater versatility for searing, braising and cooking a larger quantity of food. A cast iron skillet will produce juicier chicken thighs and thick-cut steak than an aluminium frying pan. Additionally, some skillets have a helper handle to aid lifting.

The etymology of the word "skillet" has its origins in Middle English, where it was spelled as "skelet" or "skelette." It likely derived from the Old French word "escuelete," which means a small dish or bowl. Over time, skillet has evolved to refer to a flat cooking pan with a handle.

The defining features of a skillet pan are a flat bottom, long handle and low sides. These features ensure consistent heat distribution, easy manoeuvrability and accessibility for stirring or flipping foods. The key feature is the material and, more often than not, a cast iron skillet is recommended for its superior heat distribution, durability and non-toxic composition. However, cast iron skillets do need seasoning in order to maintain the surface for non-stick cooking and keep it rust-free.

What are the benefits of cooking in a skillet?

Their durability and timeless appeal, make skillets a favourite among both home cooks and professional chefs. There's such a joy to rummaging around in old cookery books and preparing classic stove-top recipes, such as skillet apple pie and Beef Stroganoff. It's an antidote to the homogenised use of air fryers.

Skillet cooking offers several benefits that make it a popular choice in the kitchen:

Use a skillet for a wide range of cooking methods, including baking in the oven and open-fire cooking.

Many skillets, especially cast iron ones, heat evenly and retain heat well, ensuring consistent cooking results.

Cast iron skillets don't have any harmful chemical coatings and it is a non-toxic material.

Skillets are perfect for one-pan or one-pot meals, reducing the number of dishes to clean and simplifying meal preparation.

Use the caramelised bits that form on the skillet's surface (known as fond) to create delicious pan sauces and gravies, enhancing the overall flavour of your dishes. Imagine rich garlic butter coated shrimp pasta or crispy bits of pancetta in a creamy sauce.

How do I season a cast iron skillet?

Seasoning a cast iron skillet is a crucial step in maintaining its non-stick surface and preventing rust. With proper care and regular use, your cast iron skillet will develop a beautiful non-stick patina and can last for generations. A cast iron skillet is made from one piece of material, therefore the entire pan – inside and out – needs treating.

Start by preheating your oven to its highest temperature. Position your racks so that the skillet can be placed in the middle of the warming oven.

If your skillet is new, wash it with warm soapy water to remove any manufacturing residues. If you're re-seasoning an old skillet, wash it to remove any food residue or rust. Use a non-abrasive scouring pad to scrub away stubborn bits. Rinse thoroughly and dry the skillet completely with paper towels or a clean cloth. Heat the pan up on the hob to evaporate any excess moisture.

Using a paper towel, apply a thin layer of your chosen cooking oil all over the skillet. Be sure to wipe away any excess oil so that only a very thin layer remains.

Put the oiled skillet upside-down on the oven rack. Place a sheet of aluminium foil on the lower rack to catch any potential oil drips. Let the skillet bake in the oven for an hour. This process polymerizes the oil, forming a smooth non-stick coating on the cast iron. Oil breaks down and bonds with the skillet.

Leave the skillet inside to cool down slowly. It's crucial not to rush this process, as rapid cooling can cause the seasoning to crack. When you're done, you will achieve a desirable matte finish on the skillet.

After each use, clean your cast iron skillet with a gentle scrub or brush and hot water, but avoid using soap. Dry it thoroughly and apply a thin layer of oil to the interior to maintain the seasoning.

What are the drawbacks of skillet cooking?

While skillet cooking offers many advantages, it also has some cons to consider. So if you want to avoid Quesadillas disaster, read on:

Skillets may have hot spots, leading to uneven cooking if not properly managed, especially in cheaper or thinner pans. You'll notice cast iron is a less smooth surface than non-stick pans. Take care using cast iron skillets on glass stove tops, as they can scratch the surface.

Food can stick to the skillet, making it challenging to clean, and burnt-on residues can be tough to remove. This is why it's important to season a pan after every wash and preserve its non-stick properties.

Skillets typically have smaller capacities compared to larger pots, which can be a limitation when cooking for a crowd.

When cooking foods with a high water content, like sauces, splattering can be a messy issue, requiring extra cleaning.

Also, avoid cooking acidic foods – such as tomatoes – in cast iron skillets. They can cause a metallic taste and damage the seasoning.

Never put skillets in microwaves. Metal cookware is not suitable for a microwave.

If not thoroughly dried, cast iron pots – made from a porous material – will rust.

Finally, cast iron skillets, while durable, can be heavy and unsuitable for people with mobility issues.

Natalie Knowles is a Homes & Garden Product Writer for A Modern Kitchen, specialising in kitchen appliances. When she's not testing coffee machines, she flexes her creative flair as an artist.