How to Pick the Best Frying Pan Material for You

From carbon steel to enameled cast iron, we think almost every single kind of pan has its merits. But if you’re just getting into the home cooking game, or you’re looking to expand your toolkit, the sheer variety of pans on the market can feel intimidating—especially if you’re just looking for a good all-purpose pan for weeknight dinners.

To help give you a running start, we’ve put together a guide to six of the most common pan styles, how to cook with them, what they’re best used for, and how to decide which one is right for you.

Carbon Steel Frying Pans

Carbon steel cookware boasts the naturally non stick properties and great heat retention of cast iron, combined with the cooking speed and heat control of stainless steel. We’d recommend reaching for carbon steel when cooking steaks, cornbread, or anything else cooked over high heat—though it’s versatile enough to use for low-heat cooking as well.

Similarly to cast iron, carbon steel pans need to be seasoned before use (though some, like ours, do come preseasoned). As if these pans weren’t already versatile enough, carbon steel is also safe to use on the grill as well as over an open flame.

Advantages:

Carbon steel pans are just as suitable for high heat cooking as cast iron, but with a lighter, less bulky profile. Here are some distinct advantages of using this pan.

• Carbon steel pans offer the same high heat retention as cast iron options, but with around half the weight.
• These pans are safe to use in the oven, making it easy and convenient to oven-finish seared proteins.
• They can handle extremely high heat—all of our carbon steel cookware is heat-resistant up to 1200F.
• They’re compatible with every type of cooktop—including induction.

Considerations:

While the drawbacks of using carbon steel cookware are few and far between, they do come with a slightly more complicated user manual than non stick or stainless steel pans.

• Like cast iron, carbon steel cookware needs to be seasoned before using to make it non stick, and that seasoning will need to be maintained over time.
• Use of acidic ingredients (citrus, vinegar, wine, even tomatoes) will strip the seasoning. This is easily remedied with a quick reseasoning—just a few minutes of active work required.
• Also like cast iron, carbon steel is more prone to rust than other types of cookware, especially if it hasn’t been seasoned properly or used in a while—luckily, it’s easy to remove.

Ceramic Frying Pans

Ceramic frying pans are often marketed as an alternative to PTFE-based non stick pans. And while they boast a glossy, ceramic-like coating, the name is actually a slight misnomer: Ceramic pans aren’t made of ceramic at all. Instead, they’re made from a metallic (typically aluminum) core coated with several layers of “sol-gel,” a self-sacrificing material derived from silicone.

Ceramic pans are similar to non stick pans, but with one crucial difference. Because part of the coating releases every time it heats up (that’s the “self-sacrificing” bit), ceramic pans become less non stick with every use, making for a pan with a shorter lifespan. On the plus side, ceramic pans’ aluminum core makes them relatively lightweight and easy to handle.

Advantages:

Ceramic cookware fares well when it comes to convenience, looks, and the ability to purchase in a set.

• Ceramic frying pans come in a range of eye catching colors, making them very customizable and social media-friendly.
• They’re often sold in a set, which can seem like a better value.
• Like non stick pans, ceramic pans are relatively easy to clean because of their non stick surface.

Considerations:

The main drawbacks of ceramic cookware include safety concerns, relatively poor heat distribution, and less longevity than many non stick pans.

• Ceramic cookware made with an aluminum-based core is much more prone to warping, so shoppers should seek out higher-quality options with a stainless steel construction.
• Ceramic pans are often not completely oven-safe due to the construction materials of the handle, which can reduce the uses (and usability) of the pan.
• The sol-gel coating will naturally degrade over time, so it will eventually lose its non stick capability. While no non stick pan will stay non stick forever—yet—we found that, on average, ceramic non stick fizzled out __x faster.
• Because ceramic cookware is a relatively new product compared to non stick cookware, there’s still a limited amount of data to prove that it’s 100% safe to use in the long term.

Copper Frying Pans

Copper cookware is best known for its luxurious finish and excellent heat conductivity, as well as for its price—a small copper saucepan can fetch around $200, while a stockpot can cost upwards of $1,000. This makes copper relatively uncommon as a cookware material, though many cooks swear by it.

Aside from their looks, one of the distinct characteristics of copper pans is the fact that they cool rapidly once removed from the heat. Copper is strong and notoriously conductive, so it makes for long-lasting, high-performance, and incredibly responsive cookware—perfect for

jam, caramel, and other delicate sauces, as well as searing and sautéing, as well. Modern copper pans also tend to be lined with stainless steel, which makes for a more durable pan than the more traditional (but much higher-maintenance) tin-lined copper pans.

Advantages:

Copper’s ability to heat up and cool down rapidly makes for a great addition to your cookware collection.

• Copper pans offers excellent heat responsiveness and distribution.
• Your pan will often come with a lifetime warranty if you purchase it new.
• They make for a beautiful statement piece to display in your kitchen.

Considerations:

The expense—and lack of induction compatibility—can be a deal breaker for some cooks when it comes to copper pans.

• Copper pans are significantly more expensive than many other types of cookware.
• They’re not compatible with induction cooktops.
• Over time, ingesting pure copper can be harmful: make sure to only buy copper pans lined with metals like stainless steel or tin.
• If lined with tin, copper pans may require periodic retinning (note that our copper cookware is lined with stainless steel and does not require retinning).

Enameled Cast Iron Frying Pans

Enameled cast iron frying pans boast the same durable construction and heat retention as unfinished cast iron, but with a smooth, elegant enamel coating for easier cleanup. These pans are made the exact same way as an enameled cast iron Dutch oven: Molten iron-carbon alloy is poured into a proprietary frying pan mold and then left to cool, before being coated with an enamel made from powdered glass.

Aside from being available in a range of different colors, the main advantage of enameled cast iron over unfinished cast iron is that it’s much less likely to rust, and is also relatively easy to clean and maintain. And while these pans are more of an investment than mass-market unfinished cast iron cookware, they offer invaluable convenience and elegance that’ll last for several lifetimes.

Advantages:

Enameled cast iron pans offer all the benefits of unfinished cast iron, with the touch of added convenience usually associated with non stick.

• Enameled cast iron pans offer excellent heat retention.
• They’re durable enough to last for generations.
• The enamel coating offers a smooth non stick surface, and doesn’t need to be reseasoned like unfinished cast iron.
• Unlike unfinished cast iron, acidic ingredients are no problem for enameled cast iron.

Considerations:

The heft and price tag of enameled cast iron pans can be a potential deal breaker for some.

• While unfinished cast iron pans can be extremely affordable, enameled cast iron pans can fetch upwards of $100 apiece.
• These pans can easily weigh twice as much as a stainless steel or non stick pan of comparable size.
• They shouldn’t be used with metal utensils.

Non Stick Frying Pans

A good non stick pan is like a cozy pair of sweatpants—we reach for it when we want something quick, easy, and low-stress. While many pans, like cast iron and ceramic, offer non stick properties, non stick cookware generally refers to modern pans (typically aluminum and/or stainless steel construction) coated with layers of FDA-approved non stick that’s 100% non-toxic and made without PFOAs. This non stick coating, which differs from manufacturer to manufacturer, makes these pans an ideal pick for delicate proteins like eggs and fish as well as for reheating leftovers.

While they don’t last as long as other types of cookware, a high-quality non stick frying pan like ours can last for a few years with proper maintenance. Our Non Stick Cookware is even oven-safe, so you can use it to sear steaks and chops on the stove before finishing them in the oven.

Advantages:

Lightweight and easy to clean, non stick frying pans are all about convenience.

• Because they’re often made with an aluminum or stainless steel core, non stick pans are typically relatively lightweight and easy to maneuver.
• The PTFE coating, significantly more durable than ceramic non stick, makes cooking and cleanup a cinch.
• Since it’s less prone to sticking, you can use less oil to cook your food.

Considerations:

Non stick pans have a relatively short lifespan, and require a bit of extra care to protect them from damage.

• Quality depends on the core construction just as much as the non stick coating—stick to brands that use high-quality materials, sound craftsmanship, and zero shortcuts.
• PTFE scratches and chips easily, so non stick pans can only be used with non-abrasive tools, like wooden and silicone utensils.
• Non stick pans should be hand washed, not cleaned in the dishwasher.
• Even high-quality non stick pans have a limited lifespan, so you’ll probably need to replace your pan after a few years.

Stainless Steel Frying Pans

Stainless steel pans are a classic in both home and restaurant kitchens—not just because they look professional. Quick to heat up, incredibly responsive to temperature change, and lightweight enough for easy flipping and tossing, high-quality stainless steel does an excellent job cooking everything from delicate vegetables to thick, bone-in steaks and chops.

Stainless steel is an alloy of multiple metals like iron, nickel, and chromium, all of which contribute different characteristics to create a stronger, higher-performance material. You can also find pans labeled “stainless clad,” which are made from several layers—or ply—of different metals and alloys bonded together for optimized heat conduction and distribution. Our 5-Ply Stainless Clad features five layers of four different metals, resulting in an incredibly durable, corrosion- and rust-resistant pan.

Advantages:

Lightweight, easy to maneuver, and with unrivaled heat control, the advantages of stainless steel pans make these an absolute staple in any kitchen.

• Stainless steel offers unrivaled heat distribution—particularly if your pan is fully cladded.
• Excellent heat control makes stainless steel versatile enough for both high- and low-heat cooking.
• Stainless steel is non reactive, meaning it’s safe to use with acidic ingredients. (Reactive cookware includes aluminum, tin-lined and pure copper, unfinished cast iron, and carbon steel.)
• Stainless steel pans can handle very high temperatures—our Stainless Clad is oven-safe up to 800F.
• Stainless steel’s relatively light weight makes for easy lifting, flipping, and tossing.

Considerations:

While stainless steel pans are incredibly versatile, you’ll need to take a little extra care to keep them from rusting or sticking.

• Stainless steel pans are more prone to sticking than well-seasoned carbon steel, enameled cast iron, or non stick pans. This is easily avoided with proper preheating etiquette.
• They tend to be expensive—particularly if you’re buying high-quality stainless clad.

How to Choose the Best Frying Pan for You

Choosing a pan definitely doesn’t need to be stressful—and it shouldn’t be. But choosing a great pan definitely takes a bit of research and forethought. First off: what recipes do you actually plan to use it for? If you’re a single cook whose typical weeknight meals consist of single-serving dishes or reheated takeout, a non stick pan is a great affordable, low-fuss option. If seared duck confit, skillet cornbread, and Spanish tortillas sound more like your speed, it may be worth investing in a stainless steel, enameled cast iron, or carbon steel pan in any size.

Another thing to keep in mind when shopping for a pan is the amount of space you have available. If you have a farmhouse kitchen with ample drawer space and a pot rack, for example, you can justify picking up one (or more) of each. For more compact kitchens, however, a smaller multi-material set will allow you to do a lot with a little.

Ready to Shop?

Worried about choosing the “best” frying pan? Well, don’t—it doesn’t exist. Instead, think about which pan is going to enhance your daily cooking experience. And while you don’t need to spend a ton on a good frying pan, we definitely recommend investing a little bit more: Not only will a higher-quality pan perform better, but it’ll also last longer.

If you still can’t seem to pick, however, we’d suggest our Multi-Material Frying Pan Set. This three-piece collection includes a Stainless Clad, a Non Stick, and a Carbon Steel Frying Pan, so you’ll have all of your bases covered—with room to grow.