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Skillets have less cooking area which may be a drawback, depending on what you're cooking. That said, skillets have the advantage of making it easy to toss or shake ingredients so that they cook evenly, thanks to the pans’ slanted sides. (You know, the professional chef move, when instead of using a wooden spoon to stir or mix the ingredients, with a quick jerk of the wrist, the ingredients are tossed and quickly caught back in the pan.) Skillets are great pans for sauteing foods and stir-frys because of how easy the pan is to move with agility. 

Bare cast iron frying pans are uncoated and therefore prone to rust. To prevent this, they can be seasoned with oil, which closes up the pores and prevents contact with water. After seasoning, cast iron pans don't need to be washed with soap and water after every use. Simply wipe the pan down with a pot. If the pan is very dirty, it can be washed but it will have to be re-seasoned.

For durable, long-lasting pans that are easy to clean and usable on induction cooktops, stainless steel frying pans offer a great solution. Their non-reactive properties make them an excellent pan for slow-simmering tomato sauces and other acidic recipes. Stainless steel does not conduct heat well, so most commercial stainless steel pans will have an aluminum-clad bottom to promote even heat distribution and eliminate hot spots. The main drawback of stainless steel pans is that they aren't naturally non-stick, but this can be combated with proper preheating and cooking oils.

Applications in Restaurants and Home Cooking:

Enamel Fondue Set

The details: These pans solve the frustration of food sticking, and they require little oil for cooking. Plus they’re lightweight, easy to clean, and affordable. But they can’t take the high heat of a cast-iron or stainless steel frying pan. “You’re not going to get much of a sear in a nonstick pan,” says Cindy Fisher, who conducted Consumer Reports’ cookware tests.

And they don’t last as long as cast-iron, stainless, or copper frying pans. “Nonstick is going to wear out the fastest,” Nitahara says. “The nonstick coating is fragile, and once you scratch it, it’s hard to flip an egg.”

In our tests of nonstick pans, we cook four eggs in quick succession. An excellent rating means all four eggs easily slid out of the pan. A poor rating indicates that some egg residue was left behind. To test nonstick durability, we rub the pan with steel wool for 2,000 strokes or until the coating has worn through.

Dutch ovens are versatile and durable cooking vessels that have been used for centuries. They are known for their ability to retain and distribute heat evenly, making them suitable for a wide range of cooking methods. Here, we will explore the types, materials, and uses of Dutch ovens.

They are designed with a flat base to ensure excellent heat transfer and a larger surface area for faster and more simultaneous cooking.