How to Choose the Best Frying Pan

As most of you probably know by now, not all frying pans are made equal. To select the right one for your needs, start with your stove.

Gas and electric coil ranges conduct heat somewhat unevenly. So, if you have one in your kitchen, go for a frying pan that’s heavy on the wrist and comes with a thick bottom (think cast iron iron or clad stainless steel) as they’re significantly better at distributing heat than their thinner counterparts (non-stick, ceramic).

Induction ranges only work with ferromagnetic cookware—the kind that contains iron in an amount high enough, a magnet will stick to it. If you cook on induction at home, look for the terms “induction-compatible” or “induction-friendly” before buying a cooking vessel.