Did you know that ‘skillet’ is actually a North American term for a frying pan? Skillets are technically flat pans eight to 12 inches in diameter with flared sides and no lid. They are often used for frying, browning, and searing food. Skillets are usually made of aluminum and stainless steel. They have handles covered with protective materials such as rubber or hard plastic, which insulate heat and protect the hands from being burned when cooking.
An aluminum skillet is lightweight and provides good thermal conductance. It does not rust and is resistant to most types of corrosion. However, aluminum skillets react to some of the acids in food. This reaction can alter the food’s taste.
Stainless steel
A stainless steel skillet is very resistant to corrosion and is easy to maintain. It does not react to the acid or alkaline in food. Moreover, it cannot be dented or scratched easily. However, stainless steel skillets are poor heat conductors, and they do not distribute heat evenly.
Cast iron
A cast iron skillet is slow to heat but distributes heat evenly. It is ideal for slow cooking. However, cast iron skillets react with highly acidic foods such as tomatoes and wine.
Copper
A copper skillet provides the best thermal conductivity and even heating. However, it is heavy, expensive, and requires occasional retinning. Copper skillets also react with acidic foods.
Nonstick: Choose a skillet with a nonstick layer to prevent food from sticking, so you can make perfect pancakes, omelets, and fried eggs.
Size: Choose a skillet wide enough for the food you plan to cook. If you have a large family, choose a skillet that can accommodate two to three food items at one time for faster and more efficient cooking.
