Equipment · Pans
Skillet
A wide, shallow pan with sloped sides for searing, sautéing and pan sauces. For 4 to 6 chicken thighs, use a 12-inch skillet so they sear instead of steam.
Skillet recipes
What to cook in a skillet
3 recipes
Size
Which size skillet do you need?
| Size | Cooking surface | Fits | Good for |
|---|---|---|---|
| 8-inch | About 6 inches | 2 eggs | 1 serving |
| 10-inch | About 8 inches | 2 to 3 chicken thighs | 2 servings |
| 12-inch | About 10 inches | 4 to 6 chicken thighs | 4 servings |
| 14-inch | About 12 inches | 6 to 8 chicken thighs | Can hang over a standard burner and heat unevenly. |
Will it fit?
Pieces need a little space around them, or they steam instead of browning.
Boneless chicken thighsSkilletMaterials
Which material?
| Compare | Cast iron | Stainless steel | Nonstick | Carbon steel |
|---|---|---|---|---|
| Searing | Excellent | Excellent | Fair | Excellent |
| Pan sauces | Good | Best | Weak | Good |
| Heat | Slow; holds heat longest | Fast and even | Fast | Fast; holds heat well |
| Acidic food | Short simmers only | Yes | Yes | Short simmers only |
| Oven | Yes | Usually; check the handle | Check the maker limit | Yes |
| Weight | 7–8 lb | 3–3 lb | 2–3 lb | 4–6 lb |
| Care | Dry and oil after washing. | Scrub stuck food with baking soda. | Hand-wash; no metal tools or cooking spray. | Dry and oil after washing. |
| Best for | Hard sears, cornbread, oven finishes | Pan sauces | Eggs, fish, pancakes | Searing and fast, hot cooking |
Care
How to clean and care for it
Cast iron
- Wash it while it is warm; a drop of soap is fine.
- Dry it on the stove over low heat.
- Rub in a few drops of oil and wipe it almost dry.
- For rust: scrub, oil and bake upside down at 450°F for 1 hour.
Stainless
- Deglaze to lift browned bits.
- Simmer water with baking soda for stuck food.
- A splash of vinegar removes the rainbow tint.
Nonstick
- No metal tools or cooking spray.
- Do not heat it empty on high.
- Replace it when the coating scratches or flakes.
Techniques
Get the most out of it
Each technique has one short video. The same clip plays inside every recipe step that uses it.
No skillet?
Use this instead
| Instead | What changes |
|---|---|
| 5-quart Dutch oven | Sear in two batches; the sauce reduces more slowly. |
| 12-inch sauté pan | Works the same; straight sides hold a little more sauce. |
| Two 10-inch skillets | Split the chicken, make the sauce in one. |
| Sheet pan in a 425°F oven | Roast thighs about 20 minutes, to 165°F; make the sauce in a saucepan. |
Buying
What to look for
- Measured rim to rim
- Heavy, flat base
- Induction: a magnet sticks to the base
- Oven-safe handle
- Helper handle on 12-inch and up
- Lid optional
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FAQ
Skillet questions
Is a skillet the same as a frying pan?
Yes. In the US both names mean the same pan with sloped sides. A sauté pan has straight sides and usually a lid.
Can a skillet go in the oven?
Cast iron, carbon steel and most stainless skillets can. Nonstick pans and pans with plastic, silicone or wooden handles have lower limits.
Can I cook tomato sauce in cast iron?
A short simmer in a well-seasoned pan is fine; long, acidic simmers can strip the seasoning and taste metallic.
Why does chicken stick to my skillet?
The pan was not hot enough, or the chicken was turned too early.
Does a skillet work on induction?
Cast iron, carbon steel and most clad stainless do; check that a magnet sticks to the base.
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