10 Best Frying Pans Reviews

Whether you like your eggs sunny side up or prefer crepes to pancakes, your choice of the skillet is key. The best fry pan is versatile enough to make both pancakes and scrambled eggs, plus the occasional searing or stir-frying. Lots of different factors inform your selection.

Many buyers focus on the price, but you also want to consider the weight of your pan. A lighter pan may cook faster, but it may also burn your food or wear away during scrubbing. A heavier pan lasts longer and might distribute heat better. Let’s look at a few top fry pan brands.

1. Lodge 10.25 Inch Pre-Seasoned Cast Iron Frying Pan With Assist Handle

Cast iron skillets need seasoning every time you wash them. Over time, consistent seasoning gives your pan a natural non-stick film. The lodge sets you off on the right foot by pre-seasoning your pan at the plant. The pan has two handles – a longer one and a smaller helper handle. These handles are not screwed or riveted – they’re cast as part of the pan’s main body.

This is a nice touch because they don’t disrupt the flow of heat and they won’t fall off after a few years of use. This pan is suitable for multiple forms of cooking, from oven braising to egg frying. You can use it just as safely on electric plates, induction cookers, gas grills, or ceramic cooktops. But be careful with ceramic glass because the iron can scratch your surface if you drag it across.

The Lodge brand has a long American heritage that goes back to 1896. You don’t need soap to wash it. You can just use hot water and a pan brush. Rinse the pan and wipe it dry. For drying, use a paper towel or a cloth that doesn’t pill or lint. Season with vegetable oil before the pan completely cools. Seasoning a warm pan gives you the best results. Store on grease-proof paper.

If you’re looking for an American skillet you can turn into a family heirloom, buy this two-handled pan from Lodge. It’s 10.25 inches in diameter and is 2 inches deep.


  • The helper handle makes the pan easier to carry.
  • The pan is pre-seasoned so you can use it immediately.
  • It’s equally effective on the cooktop or inside the oven.
  • Made in the USA


  • It’s a cast-iron pan, so it takes a while to get sufficiently hot or cool down. You need to be careful with your cooking times and temperatures to avoid burning or undercooking.


2. Tramontina 10 Inch Aluminum Nonstick Fry Pan

Aluminum is rarely used for an entire pan because it’s soft and highly conductive. But for this aluminum pan, the outer aluminum shell allows your fried food to heat up quickly and evenly. The aluminum frame is reinforced with a non-stick coating on its inner surface. This non-stick layer is toxin-free, with no traces of cadmium, PFOA, or lead, so it’s safe to cook with.

The pan can be safely slipped into an oven because it can withstand temperatures of up to 400°F. The handle can take the heat because of its cast stainless steel that stays cool to the touch. But to prevent scalding and improve your grip, the handle is covered with a removable red silicone cover. Be sure to remove this silicone if you want to pop your pan inside the oven.’

The aluminum used to mold this Tramontina frying pan is heavy-gauge 3004-grade. The pan has a lifetime warranty and a pretty satin finish. You can safely clean it in the dishwasher, though hand-washing is better to extend the lifespan of your non-stick layer. You can use this pan on cooktops made of glass, induction cookers, or gas cookers. You can also use it on firewood.

Tramontina pans have an attractive satin exterior and a durable non-stick cooking surface. The soft-grip handle cover is removable, and the pan can be used on all kinds of cooktops.


  • The pan’s non-stick coating has zero PFOA, cadmium, or lead.
  • The silicone handle grip is removable.
  • Tramontina has a satin finish for beauty and longevity.
  • Made in the USA


  • The manufacturer warns against using non-stick cooking sprays with this pan, which is kind of a bummer because sprays are the easiest way to reduce your oil intake.


3. T-fal Professional 10 Inch Frying Pan

Some pots and frying pans need magnetic reinforcement to make them suitable for induction cookers. This T-fal pan has a thickened bottom with textured patterns. The bottom makes the pan safe for induction cookers, and it also prevents the pan from denting or warping under rough handling and extreme temperatures. The pan also has a patented thermo-spot.

This temperature-sensitive spot helps you pre-heat your pan more effectively. When the pan is hot enough for use, the dot turns red, helping you create a perfectly fried dish. The inside of the pan is coated with non-toxic titanium non-stick coating. The non-stick film can withstand high heat (up to 400°F), scratches, and dishwasher abrasion. T-fal offers a lifetime warranty.

If you’re worried about the handle, don’t be. It’s made of silicone so it won’t burn you in the middle of your frying. The handle is firmly riveted onto the pan so it won’t fall off. And when you buy a T-fal, your tapping into a 60-year heritage of cooking efficiency. The pan is 10.5 inches wide and 2.5 inches deep. Its handle is about 6 inches long and the pan weighs 2 pounds.

You may be worried about the toxins and plastics in your pan’s non-stick coating. This T-fal pan is coated in titanium and has an extra-thick bottom to facilitate induction and prevent warping.


  • The aluminum pan has a textured stainless steel base that’s ideal for induction cookers.
  • It has a thermo-spot that shows you when the pan is ready for use.
  • T-fal pans are dishwasher safe.


  • While the pan has a lifetime warranty, it’s hard getting through to customer care when your pan develops issues, so good luck with that.


4. Aus-Ion Solidteknics 10.25 Inch Frying Pan

This pretty pan has a copper-like brassy color, but don’t be fooled. It’s actually made of the iron mined in Australia. The handle is iron too, and it’s made of the same seamless piece of iron as the skillet. There are no screws or rivets to attach the handle. But to stop it from getting too hot, the handle has a concave bend and neck holes to slow the transfer of heat to your hand.

The handle is an elongated 7 inches to reduce fatigue during usage. And the pan is 3mm thick throughout, so it won’t warp or overheat. It measures 10 inches at the rim and 8.5 inches at the bottom of the bowl. This Aus-Ion pan weighs 3.6 pounds and is nearly 3 inches deep. Like all cast iron pans, this fry pan takes a while to warm up, but once it does, it holds heat for ages.

So if you’re cooking with this pan, give it a few minutes to pre-heat before you put any oil or food in it. This will prevent cool spots that may undercook or hot spots that may burn. Give the pan time to reach a consistent temperature. This pan is quite durable and it will last decades. Don’t put it in a dishwasher though. Just scrape it with a wooden spoon then rinse and season.

This pan can survive years of your while retaining its pretty copper-colored sating finish. You don’t need soap to clean it – just hot water and vegetable oil. Avoid scraping with metal utensils.


  • The pan has a pretty brassy hue and satin-brushed finish.
  • The handle is an extension of the body. No screws or rivets.
  • Solidteknics pans are pre-seasoned to give you a head-start on your patina.


  • While the handle is vented to keep it cool, it’s thin shape and flattened edges aren’t as comfortable for holding or carrying. You may need an oven mitt to aid your grip.


5. Cuisinart 10 Inch Chef’s Classic Enameled Cast Iron Frying Pan

Cuisinart is a trusted brand and their 10-inch fry pans are quite a hit. The outer body is made of cast iron that can be plain black or tinted if you prefer your pan in cardinal red or provincial blue. The colors can withstand high heat and dishwasher handling, so you can toss your pan in the wash after meals. Because the coating is porcelain enamel, it’s safe inside a dishwasher.

This pan doesn’t need seasoning, because the inner enamel coating resists rust and provides a sturdy non-stick surface for all your culinary needs. The coating won’t soak up any flavors or smells, and it won’t leave any metallic taste or residue in your food. The pan has a broad handle with a hook hole. It also has a helper handle because the pan is bulky and weighs 1 pound.

On the sides, the pan has pouring rims that make it easier to serve sauces or broths without spilling. This Cuisinart fry pan is oven-safe and versatile. Its flat bottom works on all cooktops from gas grills to induction cookers. Incidentally, the outside of the pan also has a porcelain enamel coating, but the outside has colored options while the inside stays black.

Cuisinart has a reputation that spans decades. So when you buy this colorful fry pan, you’re buying quality. It’s a cast-iron pan sandwiched in porcelain enamel, both outside and inside.


  • It comes in three color choices – black, red, and blue.
  • The porcelain enamel coat doesn’t leech into your food.
  • The pan has two pouring rims to prevent spills.


  • As long as the pan is intact, you’re good. But if the enamel gets the slightest chip, the damage will spread quickly because you can’t access the interior iron to season it.


6. Le Creuset Toughened PRO 9.5″ & 11″ Nonstick Frying Pan – 2 Piece

Le Creuset and Cuisinart are both known for their colorful cookware. But Le Creuset is a more premium brand. Interestingly, this pair is black, but if you buy it, you get a 9.5-inch pan and an 11-inch pan as a discounted bundle. The pans have a stainless steel base and the topcoat is made of non-stick anodized aluminum. This coating is toxin-free and PFOA-free.

The pans are 4 times stronger than the competition. The inside of the pan isn’t flat or smooth. Instead, it’s textured to help with even heat distribution and promote non-stickiness. This surface is great for searing and browning, but it’s still easy to wipe clean.

This is an essential feature, because scrubbing a non-stick pan may end up scraping off the protective non-stick coat. The handles are ergonomic and they stay cool. You can use metal utensils or a dishwasher to clean these pans without damaging their handles or abrading the non-stick coat. They can work on ceramic cooktops up to 425°F and ovens up to 500°F.

Le Creuset pans come with years of heritage and a solid reputation. The non-stick coat can survive high heat, tough dishwashers, and metal cooking implements. No seasoning required.


  • The pans have a textured inner surface that sears beautifully.
  • They’re easy to wipe clean, but if you need a dishwasher or metal scraper, the pan can survive that too.
  • You get two pans, making your kitchen more versatile.


  • The pans in this bundle have no lids and no helper handles.


7. All-Clad 10 Inch and 12 Inch Frying Pan- 2 Piece

On many pans, the handle falls off over time. This is because the handle was improperly attached. With time, the screw holes lose their threads and the screw heads wear away so they can’t grip a screwdriver. All-clad handles are riveted in place, so the joint won’t weaken over the years and the pans remain dishwasher safe. These pans are clad in anodized aluminum.

The coating has zero PFOA and it can withstand inadvertent scratches from metallic cooking tools. The bottom of the pan is reinforced with stainless steel so you can effectively use these pans on induction cookers. The set comes as a pair, with a 10-inch one-handled pan and a 12-inch two-handled pan. The reinforced bottom also prevent the pan from warping.

The inner material on these pans is stainless steel and the non-stick topcoat is made of hardened anodized aluminum. And yes, the pans are easy to clean and are suitable for dishwashers, but if you want the best results and the longest fry pan life, the manufacturer recommends washing your All-Clad fry pans by hand. The pans can survive up to 500°F.

When you’re in the market for a hardened, US-made pan, go for All-Clad. This kit comes in a pair with stay-cool handles and a pretty finish. The pans have a lifetime warranty.


  • The set contains a 10-inch pan and a 12-inch pan.
  • The three layers of PFOA-free nonstick coating are scratch-proof.
  • The pans have flared sides for easy flipping.


  • The handle has balance issues, and while the flared sides make flipping easy, they make spilling easy as well.


8. De Buyer 8 Inch Carbon Steel Frying Pan

When you want the benefits of a cast iron fry pan but you’re wary about its care and maintenance, you can opt for carbon steel. It still needs seasoning, but not as much. And it can be forged into thinner sheets so it’s less bulky. De Buyer’s Mineral fry pan is gray carbon steel. This is a French pan, so the handle is shaped the French way with a slight bend towards the pan.

The handle is held in place with three rivets, but this pan must never be put in the dishwasher. Instead, you can rub it with coarse salt and rinse it in hot water. The pan is pre-seasoned with beeswax. This pan has a high iron content of 99% and is only 1% carbon.

After washing, dry it by hand and season it. The non-stick coating has no PTFE or PFOA so it’s safe for your tummy and the environment. And while the rivets on your mineral pan aren’t dishwasher safe, they’re made of the same carbon steel as the rest of the pan. So they expand and contract at the same pace and consistency as the pan, so they won’t wear away or fall off.

French cuisine is top tier – nobody has any doubts about that. So a French frying pan is a good choice. Just remember to wash and dry it by hand, and season it for lifelong non-stickiness.


  • The pan is 2.5mm to 3mm thick so it retains heat well.
  • The handle rivets are ‘as strong as the Eiffel tower’.
  • It can survive up to 20 minutes in a 400°F oven.


  • This pan isn’t ideal for slow oven cooking since it tops out at 20 minutes.


9. Ozeri 12 Inch Stone Earth Non-Stick Frying Pan

While we all rush for non-stick pans, did you know some of those coatings can harm pets? Parrots are especially at risk from the fumes of heated Teflon. This Ozeri pan uses a non-stick coating developed in Germany and derived from natural stone. This coating has zero PTFE, PFOA, APEO, PFOS, PFPS, NEP, or NMP. The coating can withstand high heat and scratches.

Surprisingly, the pan itself isn’t made of stone – just the derivative non-stick surface. The pan itself is made from heavy-gauge aluminum. Its outer bottom is flat and magnetized, so it works on induction. The pan has a silicone handle held in place by three rivets so it won’t fall off.

This Stone Earth pan is especially good for omelets and crepes. The non-stick surface can withstand years of use without wearing away. And because it’s a naturally-derived coating, it does less damage to the environment (and to household members as well). It’s a 12-inch pan though, so you need a large cooktop to use your pan effectively and have sufficient elbow room.

It’s strange to think of a pan as ‘natural’. But this Ozeri has a stone coating with zero synthetic chemicals and zero toxins. It’s has a speckled finish that looks pretty and fries beautifully.


  • This stone pan comes in 6 attractive colors.
  • Its non-stick coating is tested for non-toxicity.
  • The hardened pan resists scratches.


  • The product name is a little misleading. You may think you’re buying stone cookware, but it’s an aluminum pan with a food-grade stone-based non-stick coat.


10. Almond 10 Inch Nonstick Ceramic Frying Pan

Ceramic pans and copper pans both get a bad rap. Copper is pretty, but it oxidizes if it’s left unaided, so copper tins are often coated with tin to make them stronger, spread heat beat, and resist that green copper tinge. Ceramic Frying pans – on the other hand – are harangued for wearing away after a year of use. This ceramic copper skillet from Almond can survive a 420°F oven.

The part of the pan that’s ceramic is the non-stick coating. It has no PFOA or PTFE toxins. The bottom of the pan is magnetized and textured for use with induction cookers. The stainless steel handle has a neck vent to slow the spread of heat and keep it cool in your hands as you cook. But it’s secured using two rivets instead of three, so it’s not as sturdily attached as some rival brands.

This is the only pan we’ve reviewed that comes with a lid, so that’s a nice touch. This lid is made of see-through tempered safety glass and has a steam vent to reduce pressure-based kitchen accidents. The pan is made of 3mm copper with a magnetized steel exterior designed for induction cookers. It cooks quickly and evenly and can be washed by hand or in a dishwasher.

You can use this pretty copper pan with any type of cooker, from gas to firewood. The copper won’t tarnish because it’s coated in the ceramic gel at the top and magnetized steel at the bottom.


  • The pan package has a glass lid included.
  • The bottom of the pan is customized for induction cooking.
  • The stainless steel handle has a stay-cool hole at the neck.


  • You may think you’re buying a plain copper pan, but it has an aluminum base topped with copper which is then reinforced with ceramic coating and magnetized steel.


What to Look for When Buying a Frying Pan?

Nonstick Frying Pan

The silhouette of frying pans is easy to identify, but some variations can (and should) influence your purchasing choice. Let’s explore a few of them as we search for the best fry pan.

Stick vs Non-Stick

Modern home chefs will stake their lives on non-stick pans. But one, not all levels of non-stick are equal, and two, some foods work best on a ‘sticky’ pan. For example, paellas need a dimpled surface to ensure your socarrat crusts correctly, so you don’t want any coating on that. If you do opt for non-stick, you still have options. The two main variants are ceramics and PTFE.

PTFE coatings are made of polyfluoroalkyl polymer (PTFOA) and last for years. They cost more though. In contrast, ceramic coatings are made of gel solution (sol-gel) and last a year at most. Teflon is the most common type of PTFE, and it’s what T-fal pans use. Ceramic coatings are silica-based so they’re sometimes described as better for the environment, but there’s no proof.

A good non-stick Teflon pan can last 10 years or more. But they need extreme care to last that long, so you shouldn’t put them in a dishwasher or crank your cooking temperatures too high. Many non-stick pans have their maximum temperature listed on the package, so always check.

Construction Material

Frying pans can be cast or forged out of materials like cast iron, steel, stone, copper, or aluminum. Some pans have one material as a base and another as a coating. For example, aluminized pans have better rust resistance and conductivity. But aluminum is soft and prone to dents. It also leeches some of its coatings into your food, so it gradually wears away.

Cast iron pans need seasoning to avoid rust, but they’re durable and distribute heat evenly for better frying results. They can withstand higher cooking temperatures than other pans and are oven-safe. Seasoning your pan helps it accumulate an organic non-stick surface, but acidic food will erode it, so if you fry up tomatoes a lot, a stainless steel pan may suit you.

Stainless steel pans are pretty, shiny, and low-maintenance. They can handle being banged around the dishwasher and can withstand dents and dings. But because they don’t conduct heat as effectively, they are often clad with copper, tin, or aluminum to improve heat distribution. These pans are called multi-ply pans and can have three, five, or even seven layers.

Add-on Features

best fry pan

Some fry pans have a helper handle. It’s a smaller handle opposite the main handle, and are useful for heavy pans that you might struggle to lift with one hand. But even if you select a one-handled pan, you still need to check its attachment. The rivets should be firm so it doesn’t fall off after a few washes. You may look for insulated handles to avoid scalds and other injuries.

Apart from the handle, your fry pan might have a flared rim that makes it easier to flip your pancakes or omelets. Or it may have a pour-spout that lets you serve soups and gravies without spilling. You might want a pan with a lid for braising. Or maybe you prefer a colored pan that matches your mood – or your kitchen’s styling pallet. Some pans have hanging hooks and holes.

Out of the Frying Pan onto the Table

Our top pick for best fry pan is the pre-seasoned Lodge, Here’s why:

  • The pan has a helper handle, which is good because it’s quite heavy.
  • Both handles are extensions of the pan. They’re not welded or riveted.
  • Both the handles have holes so you can hang the pan on a hook.
  • It’s a cast-iron skillet and it comes pre-seasoned.
  • The brand is locally made in the USA.
  • It can be safely used inside an oven or on any cooktop.

What fry pan are you using in your kitchen right now? Show us in the comments!

4.6/5 - (112 votes)

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