Cast iron is usually what you think of when you mention the word “skillet.'' Cast iron is heavy, and it can be hard to maneuver in the kitchen. However, many people love cast iron because it can retain heat. Newer pans will need to be seasoned with a light coating of oil. After the pan is seasoned, cast iron has excellent non-stick abilities. 

You can still find French skillets in professional kitchens because they provide good heat dispersion during cooking. But other cooks have shifted to frying pans over time because of their perceived durability and sturdiness.

ALUMINUM FRYING PANS

Here, you'll find three ways chefs use our Non Stick Cookware and why they trust it to get the job done.

However, as cookware diameters are measured at the opening (i.e., from side to side of the top), a 12-inch skillet means roughly 10-inches of real cooking surface. Any food that leans on the curved edges is not in direct contact with the heat and won’t cook as quickly as food on the bottom surface. However, the wide opening and relatively light weight of skillets makes them very easy to maneuver so food can be quickly shifted inside. 

Frying Pans Don’t Come With Lids