The Best Skillet - 2021
We looked at the top 17 Skillets and dug through the reviews from 49 of the most popular review sites including and more. The result is a ranking of the best Skillets.
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Our Picks For The Top Skillets
- The Best Skillet
- 1. Lodge Pre-Seasoned Cast Iron Skillet, 10.25-Inch
- 2. Carote 8-Inch Nonstick Skillet Frying Pan Set
- 3. Utopia Kitchen Pre-Seasoned Cast Iron Skillet, 12-Inch
- 4. Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized Skillet, 12-Inch
- 5. Cuisinel Heat-Resistant 10-Inch & 12-Inch Cast Iron Skillet, 2-Piece
- 6. Lodge Pre-Seasoned Large Classic Cast Iron Skillet, 13-Inch
- 7. All-Clad 41126 D3 Tri-Ply Professional Grade Stainless Steel Skillet, 12-Inch
- 8. Rachael Ray 17642 Brights Nonstick Frying Skillet Set, 2-Piece
- 9. All-Clad 8701004453 4110 NS R2 Tri-Ply Bonded Nonstick Skillet, 10-Inch
- 10. Anolon 82246 Advanced Hard-Anodized Nonstick Deep Frying Nonstick Skillet, 12-Inch
- 11. T-fal E93808 Professional Thermo-Spot Heat Indicator Nonstick Skillet, 12.5-Inch
- 12. Anolon 82074 Advanced Hard Anodized Nonstick Skillet Set, 10-Inch & 12-Inch
- 13. Calphalon Unison Nonstick Omelette Skillet Set, 8-Inch & 10-Inch
- 14. Matfer Bourgeat Steel Fry Pan Skillet, 11-Inch
- 15. Ayesha Curry 70205 Home Collection Stainless Steel Skillet, 10-Inch
- 16. Ayesha Curry 10749 Home Collection Nonstick Frying Pan Skillet, 10-Inch
- 17. Tramontina 80116/007DS Gourmet Stainless Steel Induction-Ready Tri-Ply Skillet, 12-Inch
Comes Pre-SeasonedWith this skillet, you'll receive a complimentary red silicone handle holder.
Eco-Friendly Granite CoatingThis frying pan is made from a granite non-stick material.
Superior Heat RetentionSince this skillet is made out of cast iron, it's able to retain heat much longer than skillets made from other metals.
Professional PerformanceThis skillet is durable and wear-resistant and a great choice for both home and professional chefs.
Why we recommend these skillets?
Products Considered
Products Analyzed
Expert Reviews Included
User Opinions Analyzed
Our experts reviewed the top 17 Skillets and also dug through the reviews from 49 of the most popular review sites including and more. The result is a ranking of the best of the best Skillets.
DWYM is your trusted roduct review source. Our team reviews thousands of product reviews from the trusted top experts and combines them into one easy-to-understand score. Learn more.
The Best Overall
Lodge Pre-Seasoned Cast Iron Skillet, 10.25-Inch
Our Take
If you're searching for a pan that cooks ingredients evenly, this skillet is the answer. It also holds heat much better than other pans. Home chefs will appreciate the assist handle that makes transferring the pan from the stove to the table a breeze.
What other experts liked
What other experts didn't like
The Best Bang For Your Buck
Carote 8-Inch Nonstick Skillet Frying Pan Set
Our Take
This non-stick frying pan is chemical-free and made with a grainte-based coating. The Bakelite stays cool while you’re cooking. This pan offers even and quick heating.
Overall Product Rankings
4. Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized Skillet, 12-Inch
5. Cuisinel Heat-Resistant 10-Inch & 12-Inch Cast Iron Skillet, 2-Piece
6. Lodge Pre-Seasoned Large Classic Cast Iron Skillet, 13-Inch
7. All-Clad 41126 D3 Tri-Ply Professional Grade Stainless Steel Skillet, 12-Inch
8. Rachael Ray 17642 Brights Nonstick Frying Skillet Set, 2-Piece
9. All-Clad 8701004453 4110 NS R2 Tri-Ply Bonded Nonstick Skillet, 10-Inch
10. Anolon 82246 Advanced Hard-Anodized Nonstick Deep Frying Nonstick Skillet, 12-Inch
11. T-fal E93808 Professional Thermo-Spot Heat Indicator Nonstick Skillet, 12.5-Inch
12. Anolon 82074 Advanced Hard Anodized Nonstick Skillet Set, 10-Inch & 12-Inch
13. Calphalon Unison Nonstick Omelette Skillet Set, 8-Inch & 10-Inch
15. Ayesha Curry 70205 Home Collection Stainless Steel Skillet, 10-Inch
16. Ayesha Curry 10749 Home Collection Nonstick Frying Pan Skillet, 10-Inch
17. Tramontina 80116/007DS Gourmet Stainless Steel Induction-Ready Tri-Ply Skillet, 12-Inch
Our Skillet Findings
Lodge Pre-Seasoned Cast Iron Skillet, 10.25-Inch
What We Liked: If you’re searching for a pan that cooks ingredients evenly, this skillet is the answer. It also holds heat much better than other pans. Home chefs will appreciate the assist handle that makes transferring the pan from the stove to the table a breeze.
Carote 8-Inch Nonstick Skillet Frying Pan Set
What We Liked: This non-stick frying pan is chemical-free and made with a grainte-based coating. The Bakelite stays cool while you’re cooking. This pan offers even and quick heating.
Utopia Kitchen Pre-Seasoned Cast Iron Skillet, 12-Inch
What We Liked: When you opt to use this cast iron skillet to cook your meals, you’ll enjoy a 20% increase in your iron levels. The pan remains nonstick when seasoned and is excellent at retaining heat. The skillet’s deep sides also make this pan a great choice for cooking one-pot meals.
Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized Skillet, 12-Inch
What We Liked: Not only is this skillet strong and durable, but it’s also coated with a nonstick interior that is reinforced with titanium. The cool grip handle doesn’t heat up, so you won’t have to worry about accidental burns. The pan also comes with a matching glass lid to keep your food nice and moist.
Cuisinel Heat-Resistant 10-Inch & 12-Inch Cast Iron Skillet, 2-Piece
What We Liked: These cast iron skillets are truly multipurpose. They can be used for baking a cake in the oven, cooking chicken on the stovetop or grilling fish for a barbecue. Each of the skillets comes with a removable silicone handle that stays cool and provides a non-slip grip.
Our Skillet Buying Guide
If your kitchen were a chessboard, the skillet would be your queen. A nice, deep skillet can do just about anything: sauté, stir-fry, braising, roasting. If it’s made of cast iron or similar materials, you can even add oven-roasting and baking to that list.
While any good skillet will be versatile, the material it’s made with is going to determine its specialties. Take the classic cast iron skillet. Everybody’s grandparents have one in their kitchen, for good reason. These weighty workhorses cook steak like nothing else, and — with a little TLC — are durable enough to handle thousands of meals on the stove or in the oven before getting passed on to the kids.
At the other end of the cooking spectrum, you have the nonstick pan. Lightweight and handy, these are typically made of quick-heating aluminum coated with a nonstick polymer that makes it a breeze to clean. They’re best for a nice plate of eggs or fish filet — soft foods that won’t abrade the surface.
In the sweet spot between the two is your stainless steel skillet. Steel is a great metal for retaining heat and distributing it evenly, making it the go-to choice for sauces, stir-fry, chicken, rice and a host of other everyday dishes. It’s also got natural nonstick properties, making it relatively easy to clean. In many cases, you’ll find skillets that are layered with an interior core of aluminum are ideal. The idea here is that aluminum heats up quicker, and then transfers that heat to the sturdier outer layer of steel.
In a nutshell, the meals you make are going to determine the skillet you need. That’s why most households have at least two options: a nonstick for quick morning omelets and a cast iron or stainless steel pan for meats, veggies and other dinner staples.
DWYM Fun Fact
While it’s hard to trace the origins of the frying pan or skillet, the earliest examples of the cookware could be found in old Mesopotamia. Most early versions of pans were made from copper — a capable enough conductor of heat if you don’t mind the low-level copper poisoning that came with it. While that was probably not the biggest problem on the mind of a 3rd-century chef, today’s copper cookware comes with a protective coating that takes that worry away.
The Skillet Tips and Advice
- Using your skillet properly will not only result in better food in the short term, but a longer-lasting piece of cookware. Cast iron skillets can stand up to just about anything temperature-wise, but you’ll need to season it to get the most out of it. That involves coating it with a super-thin layer of oil and letting it bake in at high heat, a process that not only protects against rust but imparts a stick-resistant coating. Some cast-iron skillets come pre-seasoned, but a touch-up dab of oil every once in a while will help keep it protected.
- Nonstick skillets require a lot less care, and that’s half the point. Just make sure you don’t put it through more than it was designed for. Most nonstick options aren’t safe for oven use, and even those that are have a max temperature that you’ll want to make sure not to exceed.
- Cleaning your skillet also requires a little adjustment, depending on the material. Soap will actually wear away the seasoning on cast iron, but a decent one will actually clean off easier than you’d think with hot water and a brush. Just don’t put it in the dishwasher, or let it soak in water. Most nonstick skillets are dishwasher safe, but be sure to use a plastic brush that won’t abrade the polymer coating when washing by hand.
- The weight of a skillet is something to consider long-term. Cast iron sounds heavy, and it usually is — especially with a pan full of steak. Older cooks might find it unwieldy enough to consider a stainless steel model instead.
- The material of the handle is just as important as the base. Most skillets have a handle that’s made from a separate piece attached to the pan — ideally with rivets, which will hold longer than screws or bolts. A silicone-coated or wood handle will keep the coolest, no matter what’s cooking.
- Check the base, especially if you’re cooking on an induction stovetop. Induction coils use an electromagnetic field that won’t work on sufficiently ferrous pans. Any pan with a metal base will do, and most will indicate if they’re induction-compatible.
- Will you be whipping up a lot of sauces? Look for a skillet with a rolled lip that makes it easier to pour out the contents. Shaking up some stir-fry? Straight-edged lips are best at holding in the ingredients.
About The Author
Tod Caviness is a professional writer and journalist for the past 20 years. Tod's years of experience writing a nightlife column for the Orlando Sentinel have cursed him with an affinity for cocktails he can't afford. He makes up for it with his cheap yet killer slow cooker cuisine. At least, his wife hasn't kicked him out for them yet.