Frypan best ever
Lindsay-Jean is a Contributing Writer & Editor at Food52.
We have A LOT of our favorite frying pans in our shop: https://food52.com/shop... Any specific qualities you're looking for?
Nancy is a trusted home cook.
Well, if only one, I would go for a 12" cast iron (with or without a lid, your preference). It lasts forever, you can make almost anything it from soup to nuts (except for some flash frying), with bread and cakes in between.
Counter-indications. It IS heavy, even on its own, and heavier with food in it. Also, if you or someone in the house is lazy on maintenance, don't get this one..
Second best: a stainless steel frypan with a sandwich layer between the inner & outer steel (to conduct heat). One with sides about 3" tall and a lid. Good for many things, including stews where you saute the meat first.
Counter-indication - not the cheapest pan on the street, but there are less expensive versions.
Thanks, that's a help. I hadn't thought about side height
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Well played. You deserve a cookie.
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