skillet

A skillet, or frying pan in some regions, is a flat-bottomed pan with low sides and a long handle. It is designed for searing, browning, sautéing, and frying foods at high heat. Skillets are typically metal and suitable for stovetops; many are also oven- or campfire-safe.

Materials include cast iron, carbon steel, stainless steel, and aluminum. Cast iron retains heat well; carbon steel is lighter but similar in performance. Some skillets have nonstick coatings, which affect care and heating limits. Most have a curved, sloped rim and a long handle; some include a secondary helper handle or pour spouts.

History and variants: The cast iron skillet became common in the 18th–19th centuries and remains a staple in many kitchens. The term frying pan is common in British usage; a sauté pan has higher straight sides for cooking with liquids.

Care and maintenance: Cast iron and carbon steel skillets are usually seasoned with oil and heated to develop a patina that resists rust and sticking. They are cleaned with minimal or no soap, dried promptly, and oiled after use. Nonstick coatings have separate care requirements and should be used according to manufacturer guidance. Avoid excessive heat on delicate coatings and never soak cast iron for long periods.

Usage notes: Induction stoves work well with iron or steel skillets. High-heat cooking is common, but care is needed to protect coatings and avoid warping in very thin metals. Preheating and adequate oil help prevent sticking.