skillets

A skillet is a type of frying pan designed for high-heat cooking on a stove. It is shallow with a flat bottom and relatively low, straight or gently sloped sides. Skillets typically have a long handle and may include a secondary helper handle on the opposite side to aid lifting when full. The design supports browning, searing, and quick sautéing.

Common materials include cast iron, carbon steel, stainless steel, aluminum, copper, and nonstick coatings. Cast iron and carbon steel skillets retain and distribute heat well and can withstand very high temperatures, but require seasoning and maintenance. Stainless steel offers durability and a neutral flavor profile. Aluminum heats quickly and is lightweight but can warp without reinforcement. Nonstick skillets provide easy food release and cleanup but require careful use to preserve the coating.

Uses for skillets include searing meats, frying eggs, sautéing vegetables, and finishing dishes with pan sauces. They are versatile for stovetop cooking and, depending on construction, can be used in ovens. Wide, flat bottoms and low sides make them well suited to browning and reducing sauces.

Care and maintenance vary by material. Cast iron benefits from regular seasoning, washing with minimal soap, thorough drying, and light oiling to prevent rust. It is often described as long-lasting. Stainless steel and aluminum pans are usually cleaned with mild detergent and a nonabrasive sponge; some aluminum and nonstick pans are dishwasher-safe but may benefit from hand washing. Nonstick coatings should be protected from metal utensils and high heat.

Terminology can vary by region; in the United States, skillet is commonly used interchangeably with frying pan, while in some other regions the term frying pan is preferred.