Category: Pan

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Pros
– Very durable
– Noble look
– Shipped seasoned
Cons
– Heavy
– Low rim

Conclusion

The Skeppshult cast iron pan is a design piece and fulfils its tasks perfectly. For everyday use we often opt for other pans such as the De Buyer Mineral B Element or the Lodge Combo Cooker. They are more versatile. But there is probably no better and more suitable pan to present your food to your guests at the table. And the pan will keep it warm for a long time as well. A very good pan, but it also has its price.

Skeppshult Cast Iron Pan Review

Probably the most beautiful pan in our arsenal is the Skeppshult cast iron frying pan with wooden handle. In this test, we take a closer look at the Swedish frying pan.

Material and Workmanship

The pan is made of cast iron in one piece. The handle is made of walnut wood except for the eyelet at the end of the handle. The brand name Skeppshult is burned into the handle. The wood is beautifully polished and the rest of the pan is perfectly finished. It is already seasoned, which saves a lot of work.

The bottom is flat when heated and the pan does not wobble a bit.

Handling of the Skeppshult Cast Iron Pan

Like all cast iron pans, the Skeppshult frying pan is not a lightweight. Even the 9.5 inch / 24 cm variant weighs just under 4.4 pound / 2 kg, the 11 inch / 28 cm variant weighs a proud 6.2 pound / 2.8 kg. This makes pivoting and moving the pan a bit difficult. The counter-grip, which is also made of cast iron, helps a bit.

The special feature of the pan, the wooden handle, has advantages and disadvantages. The handle can be used without problems, even if the pan is very hot. But on the other hand, the pan cannot be used in the oven and the pan is also taboo on the grill: the wood would be damaged by the high heat. There are probably also people who wrap the handle in a damp cloth and then put it in the oven, but we do not recommend such experiments. Therefore, the pan should never be seasoned in the oven, if it should ever be necessary! We also find the shape somewhat unfavorable: the edges of the Skeppshult frying pan are not particularly high. If you make food that you have to stir a lot you have to be careful so it does not fall out. This makes the pan more suitable for dishes that do not require a lot of stirring.

Thermal Properties of the Skillet

The pan takes a little longer than the De Buyer Mineral B Element to get to 392° F / 200° and about the same length as the pan of the Lodge Combo-Cookers. It took her 1:54 minutes to reach 212° F / 100° C on the electric hob and 3:14 minutes to reach 392° F / 200°. That’s one of the slowest pans in our test. But that’s not surprising with the masses; The pan scores points in heat storage and looks great when served directly in the food. The heat distribution is also relatively uniform: when the pan in the center reached 212° F / 100° C, it had at a point 2 inch / 5 cm farther out a temperature of 48° F / 9 ° C and at 212° F / 100° C a temperature difference of 38.5° F / 3,6 ° Celsius. That’s very good.

Long-Term Test Skeppshult Cast Iron Frying Pan

The Skeppshult frying pan has been in operation since the beginning of 2020 and we have not yet noticed any defects. However, due to the disadvantages mentioned in the “Handling” section, we use them less frequently than our other frying pans. The pan should be rubbed with oil after frying, especially at the beginning when the patina is not yet so pronounced. Otherwise, rust will form quickly. However, we could not imagine a more beautiful pan for serving: Compliments of the guests are already included in the price.

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Technical Details of the Skeppshult Frying Pan 9.5 inch / 24 cm

Skeppshult Cast Iron Pan Frying Pan

Ivan

This pan is very robust and not too heavy for a cast iron pan. As long as you do not want to finish the food in the oven you can use this pan for all your dishes.

Durability

Versability

Craftmanship

Consistency

Heat Distribution

Weight

Summary

The pan should get another 5 stars for the looks. There is probably no better and more suitable pan to present your food to your guests at the table.

4.3

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Pros
– Very durable
– Very versatile
– Almost unbreakable
Cons
– Food sticks quickly when used incorrectly

Conclusion
The Lodge Combo Cooker is one of our most versatile utensils. It can be used as a classic pan as well as a roaster. You can bake, braise, broil, fry, grill, roast, sauté, and sear almost anything. In addition, it is very well processed and the price very reasonable.

The disadvantages: the weight and the susceptibility to rust. You can live with both and the susceptibility to rust is the same with other iron pans.

About Lodge

Lodge is a family-owned company based in South Pittsburg (Tennessee). It was originally founded by Joseph Lodge in 1896. With over 100 years of experience Lodge has become renowned for producing the finest cast iron cookware in the world. In fact, it is the only remaining manufacturer of cast iron cookware in the USA! The company is probably best known for its Dutch Oven.

Lodge Combo Cooker Review

The disadvantages: the weight and the susceptibility to rust if treated wrong. You can live with both and the rust problem is the same with other iron pans.

The lodge Combi-Cooker is very often used in my kitchen. The combination pot / high pan and low pan can be used for many purposes.

I became aware of the Lodge Combo Cooker in two ways: Tim Ferriss recommends the Combo Cooker for his cooking course in his book “The 4 Hour Chef“. And Chad Robertson, one of the best American bakers, recommends the Combo Cooker for baking bread in his famous book “Tartine Bread“.

Material and Workmanship

The Combo-Cooker is made in the USA. It consists of a pan and a kind of pot, both with a diameter of 10 inch / 26 cm. The pan has a height of 1.6 inch / 4,1 cm. Both are made of cast iron. The pot and pan each have a counter handle to make it easier to hold. The pans arrive already seasoned which is very convenient. Additional seasoning is not absolutely necessary. The workmanship is excellent, these pans last forever.

Handling of the Lodge 3 Quart Cast Iron Combo Cooker

The biggest disadvantage of the Lodge Combo-Cooker: it is very heavy. The skillet and pot weigh 13.2 pound / 6 kg together, the pan 6.6 pound / 3 kg of which, the pot 6.6 pound / 3 kg as well. This makes the two parts the heaviest cookware we have ever tested. Swiveling the pan becomes very tiring in the long run. Therefore the two pans have only a short handle: with a longer handle, the pans could hardly be lifted. Due to the opposite grips, however, the pan and pot can be lifted easy. However, it is hardly possible to swivel the pan.

But their weight is also their great strength: the pans can store a great deal of energy. That’s why the Combo Cooker is so suitable for baking bread: it replaces a hot stone and serves as a vessel to hold the steam.
This allows the bread to rise much better and gives it a better crust. The flat pan is also very good for baking pizzas, and here too it replaces a pizza stone.

We found a better crust could be produced with a cast-iron pan than with a pizza stone. This is because the iron pan stores more heat and releases it to the food. The combination also cuts a very good figure on the grill and open fire, the cast iron easily withstands high temperatures.

Thermal Properties of the Skillet

Due to its mass, the pan of the Combo cooker takes longer to warm up than other pans: To get to 212° F / 100° C it takes 1:53 minutes, to reach 392° F / 200° C 3:06 minutes. Due to its thickness, however, it has a very good heat distribution and is very evenly hot: at 392° F / 200° C it had only a temperature difference of 38.5° F / 3,6° C. It also stores heat for a very long time. Unfortunately, the handle also gets very hot and should only be handled with a good pot holder.

Long-Term Test Lodge Combo Cooker

You will be able to pass the Lodge Combo Cooker on to your grandchildren if you treat it right. A recommendation which we are happy to make. Due to the thickness of the material, nothing distorts this cookware. The only thing that can harm the Lodge Combo Cooker is rust. Therefore, dry your pan immediately after cleaning.
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Technical Details of the Lodge Combo Cooker

Lodge 3 Quart Cast Iron Combo Cooker

Ivan

The Lodge Combo Cooker is one of our most versatile utensils. It can be used as a classic pan as well as a roaster. You can bake, braise, broil, fry, grill, roast, sauté, and sear almost anything. In addition, it is very well processed and the price very reasonable.

Durability

Versability

Craftmanship

Consistency

Heat Distribution

Weight

Summary

The Lodge Combo should be in every kitchen. The multitude of uses is just unbelievable. And you can not beat the price for this cooking combination. You really should try to bake bread in it as well.

4.7

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Pros
– Very durable
– Extremely good heat distribution
– Sturdy workmanship
– Light for the size

Cons
– Food sticks quickly when used incorrectly

Conclusion

We recommend the Schulte-Ufer Profi-Line i whenever we are asked for a good stainless steel pan. It is more expensive than other pans, but the workmanship and durability of this pan more than make up for the price. The name “Profi” is rightly given to it, this skillet is used in many of the best restaurant kitchens.

The Schulte-Ufer Profi-Line i is the pan of choice when we want to use a stainless steel pan. This test will tell you why we like the simple pan so much and whether it deserves the name Profi.

Workmanship and Material

The pan is mainly made of stainless steel. Nickel-Free stainless steel is used for the pan body. Therefore the pan is also suitable for people with a nickel allergy.

Stainless steel is only weakly magnetic, a bottom suitable for induction is used. Stainless steel is not a good heat conductor, a 0.07 inch / 1.7 mm thick copper blank was used in the middle of the pan. This should ensure a more even heat distribution in the pan. This is particularly helpful for gas cookers where the heat source does not emit heat evenly under the bottom of the pan.

The handle is welded with a rosette and with the pan body itself, which provides very good stability of the grip.

Handling of the Schulte-Ufer 6451 i Profi-Line Frying pan

Stainless steel pans are not as easy to use as Teflon or burnt-in iron pans. Something quickly sticks to them. However, with a little practice, it is also possible to make fried eggs or pancakes.

The Schulte-Ufer 6451 i Profi-Line Frying pan is particularly suitable for searing hot. Stainless steel can withstand high temperatures and can be used in the oven without any problems. This makes the pan also suitable for dishes that are sautéed and then ready to cook in the oven. Sometimes we also use the pan to make pizza: it replaces the pizza stone and, in our opinion, makes the pizza even crispier than the brick. The pan can also be used on the grill.

Sometimes it’s not so bad when the food sticks to the pan: by adding liquids such as wine or broth to the pan, you can make a quick, delicious sauce, especially for meat. The handle is a simple tube, but still easy to hold.

The 9.5 inch / 24 cm version with its 2.4 pounds/ 1,1 kg weight can be handled very well. The 11 inches / 28 cm version with 3.3 pounds / 1,5 kg is therefore relatively light for size and material. It can be easily swiveled or held when cooking. The handle is only too hot to touch if it is left on the hob for a very long time.

Thermal Properties of the Pan

In terms of heat distribution, the Schulte-Ufer 6451 i Profi-Line Frying pan is one of the best pans we have tested. It gets warm very quickly and evenly over the entire bottom of the pan: it took 1:33 minutes to reach 212° F / 100° C on the hob and 2:29 minutes to get to 392° F / 200° C. The heat difference is also impressive: when the center reached 212° F / 100° C, the difference to a point 2 inch / 5 cm further out was only 50° F / 9,6° C. At 392° F / 200° C the difference was only 36° F / 2.5° C.

Long-Term Test Schulte-Ufer 6451 i Profi-Line

We have been using the Schulte-Ufer Profi-Line i since the middle of 2015 and cannot detect any defects. Once you’ve made friends with the frying properties of stainless steel, you can probably use this pan for a lifetime. Schulte-Ufer also gives a 10-year guarantee on the pan upon registration.

Technical Details Schulte-Ufer 6451 i Profi-Line

Schulte-Ufer 6451 i Profi-Line Frying Pan

Ivan

We recommend the Schulte-Ufer Profi-Line i as one of the best stainless steel pan. It is more expensive than other pans, but the workmanship and durability of this pan more than makeup for the price.

Durability

Versability

Craftmanship

Consistency

Heat Distribution

Weight

Summary

The Schulte-Ufer Profi-Line i is the pan of choice when we want to use a stainless steel pan.

4.8

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Pros
– Very durable
– Very versatile with good patina
– Sturdy workmanship
– Not to heavy for an iron pan
– Versatile
Cons
– Epoxy resin on the handle can melt in the oven
– Variants with larger diameter can bend

Conclusion

Even if the De Buyer Mineral B Element has minor disadvantages, we can still recommend it very much. The high quality workmanship will make you smile even after years of use. We were also very satisfied with the pan in the long-term test. The heat distribution is not optimal, but this is unfortunately the case with iron pans of this thickness. We recommend the 9.4 inch / 24 cm version of the pan as it is less susceptible to deformation. It is perfect for a steak, two fried eggs or two smaller fish fillets.

The De Buyer Mineral B Element is one of our favorite skillets. Why? Because it is cheap, robust and not too heavy for an iron pan. It is made in France.

The De Buyer frying pan tested here has a diameter of 11 inch / 28 cm. It is also available in 7.9 inch / 20 cm, 9.4 inch / 24 cm, and 912.5 inch / 32 cm versions. These are identical in construction and our test also applies to these frying pans. The bottom of the 11 inch / 28 cm version has a diameter of 8 inch / 20.5 cm. The bottom of the pan is 0.11 inch / 3 mm thick.

The pan is suitable for all heat sources: induction, gas and electric stoves. Since it is made entirely of iron, the De Buyer frying pan can also be used in the oven, e.g. Steaks ready to roast (see the notes below).

The pan is coated with a beeswax finish so it does not rust during storage prior to sale. The pan must be cleaned and seasoned before use to develop anti-stick properties.

Workmanship and Material

De Buyer has been producing iron pans and skillets for over 170 years and perfected its pans over the years. You will see and feel it when you hold the pan in your hands.
The pan is made entirely of carbon steel. This iron has a higher carbon content than cast iron.
Like all other iron pans, carbon steel is not a very good conductor of heat. The handle is riveted to the base body, which makes it very stable. The handle is covered with epoxy resin. Unfortunately, the resin melts away over time, which only visually makes a difference. In the picture below you can see it more exactly.

Be careful with De Buyer pans (and all other carbon steel pans) larger than 11 inches /26 cm: An induction heat source can deform them if it is smaller than the diameter of the pan!
You should, therefore, pay attention to the following:

• Do not use a De Buyer pan with the booster (generally not recommended for pans).
• The heat source should be equal to or larger than the bottom of the pan.
• It is best not to use the pan at the highest temperature. 2/3, e.g. 6 out of 9, are sufficient in almost all cases.

Handling of the Pan

The pan has a good handle, which is covered with resin as mentioned above. This serves as thermal insulation so the handle does not get too hot. The 9.5 inch / 24 cm version with its 3 pounds/ 1,4 kg weight can be handled very well. The 11 inches / 28 cm version with 4.7 pounds / 2,15 kg, however, is much more difficult to handle. Nevertheless, the grip feels good in the hand and is save to work with.

If the pan is seasoned, it is also good for fried eggs, pancakes and fish. You can find our instructions for seasoning here: Seasoning iron pans

When you season any De Buyer pans, please note to allow the handle to cool before touch it. The epoxy resin attached to the handle becomes soft: this can cause traces to appear on the handle when it is touched. Also, be sure to remove the yellow silicone knob from the grip hole before.

Since the handle can become soft as described, we do not recommend using the pan for oven dishes. De Buyer recommends leaving the pan in the oven for a maximum of 10 minutes at 392° F / 200° C. If the pan is well seasoned, it is normally sufficient to wipe it with a paper towel. However, you can also use warm water and, if the patina is good, even detergent.
Especially if the De Buyer Mineral B Element does not have a good patina yet, it is a good idea to simply wipe the pan clean: oil remains in the pan and burns again next time. The only drawback with cleaning is that dirt can collect between the rivets. However, bacteria die quickly at the temperatures that prevail in the pan. The pan has a lyonnaise shape, i.e. the edge is slanted. This is particularly helpful if you want to slide dishes such as omelets or pancakes directly onto the plate.

Thermal Properties

We have tested the thermal properties of the pan on an electric hotplate. At full power, the pan took 1:35 minutes to reach 212° F / 100° C in the middle. To get to 392° F / 200° C the pan took 2:42 minutes and then had a difference of 81° F / 27.4° C between the middle and the measuring point at the outer edge. This is quite a lot, but still justifiable for the thickness of the pan.

Long-Term Test De Buyer Mineral B

We have been using the 11 inch / 28 cm version of De Buyer Mineral B Element for over 4 years now and are very satisfied with it. So far it has kept its shape very well and delivered good performance on induction, gas and electric hot plates. If you have induction or electric hot plates we would recommend the 10 inch / 24 cm version of the pan if you want to be on the safe side. This pan will not bend at all.

Technical Details 11 inch / 28 cm Pan

De Buyer Mineral B Element Iron Pan

Ivan

This pan is very affordable, robust and not too heavy for an iron pan

Durability

Versability

Craftmanship

Consistency

Heat Distribution

Weight

Summary

We recommend the 9.4 inch / 24 cm version of the pan as it is less susceptible to deformation.

4.7

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We tested several wrought iron pans: The De Buyer Mineral B pan has the best value for money and is the best wrought iron frying pan for us!
You can read the full review here!

What is a forged Pan?

Unlike cast iron pans, forged pans are formed into pans in one piece. This usually makes them thinner than cast iron pans. In addition, they are not as brittle as cast iron pans, but they warp more easily on the stove.

Hot and cold-forged Iron Pans

Cold forged iron pans are deep-drawn. This means that in the cold state the iron blanks are pressed into the correct shape (called deep-drawing process).
In hot forged iron pans, the blanks are first heated in a fire and then formed into the correct shape with a forging hammer. Since hot forged iron pans require much more manual work, these pans are usually much more expensive.

Advantages

Wrought iron pans have some advantages, but also disadvantages.
They are very durable with good treatment. Once the patina (see below) breaks, the pan can simply be re-burned. This is not possible with PTFE / Teflon-coated pans.
Compared to cast iron pans, they have the advantage that they are usually a little lighter and therefore can also be used for panning of fried food.
However, they deform relatively easily, especially on induction stoves. Further information can be found below.
Our tip for a very good wrought-iron pan is the De Buyer Mineral B Element. We have been using the pan for several years and can recommend it to you.

Best use of Wrought Iron Pans

A frying pan must be able to heat very high, and they must pass the heat as much as possible to the fried food. Hardly any other pan performs like the old, natural iron pan. That’s why professionals have always favored them. In terms of taste and health, dishes prepared in the uncoated iron pan are unsurpassed. Iron pans are very durable.
The roasting of steaks succeeds very well in this type of pan. If the pan is well seasoned, you can also prepare fish, eggs, and pancakes perfectly.
Not suitable are blacksmith pans for acidic foods, which are cooked in the pan for a long time. The acid dissolves the patina and it slowly crumbles. Uncoated stainless steel pans are well suited for these dishes.

Over time a patina builds up, which also stores roasting aromas. Therefore, different pans should be used for foods with a strong taste. Meat, fried potatoes, and eggs can be wonderfully prepared in the same pan. Fish, on the other hand, should have its own pan.

It is important that good iron pans in cold condition do not lie flat on the stovetop, but can be raised in the middle of the pans by up to 5mm. This is wanted and necessary because the material expands when heated and then rests flat when hot.

Heat Sources

Wrought iron pans are suitable for all types of stoves. It is always important that the stove plate is larger in diameter than the bottom of the pan (or the same size, but not smaller). Especially with induction stoves, the bottom of the pan deforms more easily if the heat source is too small. This is because the temperature differences in the pan are large and the warm iron expands.
Please note that many pan manufacturers do not specify the diameter of the pan bottom, but the diameter at the top of the pan.

Seasoning of an Iron Pan

Forged iron pans work best when seasoned. When baking oil is heated in the pan, which then decomposes at high temperatures. This “patina”, like PTFE, forms a layer on the pan. It keeps slightly sticky foods from sticking to the pan and makes cleaning easier. For detailed instructions on seasoning, see: Seasoning Wrought iron pans

Cleaning & Care of your Iron Pan

Iron pans do not need much cleaning. It is important to never put them in a dishwasher. The aggressive salts attack the patina and destroy the non-stick effect. Cleaning them in the dishwasher will also lead to rust.
It’s better this way: after roasting, it’s enough to wipe the pan thoroughly with kitchen paper. If this is not enough, the pan can be cleaned with a little bit of warm water and a sponge.
If something is burnt into the pan, let it soak with some water. You might use the heat of the switched-off stove. After approx. 30 minutes the remains can be easily removed.
In very stubborn cases you can also rub out the pan with coarse salt.
The use of dishwashing detergent hinders the build-up of a good patina.

How to buy the right pan for you? Buying a pan isn’t easy. There are so many manufacturers, materials and names on the market. We try to shed some light into the darkness. This will help you with the selection of your next pan. Based on our criteria, you can find the perfect pan for you.

The Essentials in Brief: How to buy the right Pan

When you buy a pan, you should check the following criteria. You find a detailed explanation when scrolling down. Or find out more about the individual points by clicking on the respective link.

1. Material: We recommend iron, aluminum or stainless steel.
2. Non-stick coating/surface: Teflon or baked iron pan
3. Diameter: 10 inch / 24 cm or 11 inch / 28 cm, depending on requirements
4. Weight: at 10 inch / 24 cm between 1.8 – 3.3 pound (0.8 – 1.5 kg), at 11 inch / 28 cm between 2.2 – 4 pound (1 – 1.8 kg)
5. Shape: Round is better than rectangular
6. Edge height: depending on use. For the vast majority of cooking processes a medium-high pan edge makes sense.
7. Handle: metal, riveted
8. Price: good pans are available from approx. 35 $.

The Basic Material of the Pan

The material of which the pan is made is mainly responsible for the price and behavior of the pan on the stove. Frying pans are always largely made of metal, as metal conducts heat relatively well.

• Iron
• Stainless steel
• Copper
• Aluminium

The materials differ mainly in two factors: thermal diffusivity and reactivity.
Copper conducts heat best, followed by aluminum. Stainless steel and iron are far worse off. The heat distribution in copper pans is much more uniform. The food is browned more evenly in all places. Stainless steel pans almost always have a plate of aluminum or copper embedded in them to distribute the heat better.
Since copper and aluminum can react with food, these pans are hardly made of uncoated material. Aluminum is usually coated with PTFE or ceramic, copper with stainless steel. More about the non-stick properties of the individual materials in the next section.
PTFE or Polytetrafluoroethylene is a synthetic fluoropolymer of tetrafluoroethylene – best known as Teflon.

Iron pans, in particular, can react with acidic foods. We have a separate post on how to choose an iron pan.

The most expensive pans are made of copper. Pans made of stainless steel, aluminum or iron are available in similar price categories (always depending on manufacturer and processing). We do not recommend copper pans because of the steep price tag. Although they are very suitable for cooking (which is why you often see them in upscale restaurants), they are usually many times more expensive than pans made of other metals. But if you can afford them it might make sense to own some. And they do look great.

Non-stick properties/surfaces

Especially protein-rich foods such as pancakes, meat or eggs can combine with the pan under the influence of heat: the fried food sticks.
For this reason, there are non-stick coatings: PTFE (Teflon) and ceramic.
Both materials have little or no bonding with the food, the pans are much easier to clean. Ceramic, however, has the disadvantage that oil heated too high decomposes and the residues remain on the coating. This leads to an extremely reduced non-stick effect. This often happens after only a few months.
PTFE/Teflon, on the other hand, has better non-stick properties than ceramic, normally nothing sticks at all. However, the non-stick coating is rubbed off over time because the forces holding the Teflon to the pan are relatively weak.
If you want to learn more about PTFE-coated pans, you can read our article on Teflon pans.
If you want to buy a coated pan, we recommend that you buy a PTFE coated pan. In our experience, ceramic coated pans have a much shorter service life.
You can read more about this in our guide to ceramic pans. Also with Teflon pans, it is worthwhile to spend a little more money when buying pans. Especially with cheap pans, the Teflon layer wears off very quickly.

Iron pans are only available uncoated (or enameled, but for little use). Iron, however, has the great advantage that it can form a patina of oil residues, which acts like a non-stick layer. It will take some time for a good patina to form, but then iron pans can easily be used for fried eggs, pancakes and the like. If the patina is damaged, it can easily be restored.
All information about this process can be found in our article “Seasoning an Iron Pan”.

Uncoated stainless steel pans are the most difficult to handle. Almost everything will stick easily in them. This is sometimes even desired because the brown remains in the pan give a wonderful sauce when extinguished with water or wine. That’s why you often see them in restaurant kitchens. With a little practice and oil, you can also make fried eggs and pancakes. You can find out more about its use here: Stainless steel pans

What would you like to prepare?

Depending on the food you want to prepare a coating or the non-existent coating in your pan is important. Here are a few examples when to use which pan.
Food that needs a low temperature and sticks easily (eggs, pancakes, fish): PTFE or ceramic coated pan or iron pan.
Food for which high temperatures are necessary: Iron pans, stainless steel pans, ceramic pans
Acidic sauces: Teflon pans, ceramic pans, stainless steel pans Fried potatoes: all
Steaks: ceramic pans, iron pans, stainless steel pans

Weight of the Pan

When it comes to weight, you should pay attention to two things: not too heavy, not too light.

If the pan is very light, this indicates thin material. Pans with thin bottoms deform easily. Especially very cheap pans have this problem. These pans can usually be found in discount stores.

If the pan is too heavy, cooking with it can become difficult. Especially cast iron pans and pans with thick sandwich bottoms are often very heavy.

The handle also plays a role: the longer the handle is (and of course it is gripped further back), the heavier the pan seems to be. More about this in the pan grip section.

Our experience has shown that a 10in pan should weigh more than 1.8 pounds, but less than 3.3 pounds. An 11in pan should weigh more than 2.2 pounds but less than 4.4 pounds. However, these are only guidelines. There are also pans that weigh less or more and are still really good.

The Diameter of the Pan

There are pans from 4″ /10 cm (mostly to present food on them) up to 40″ / 100 cm in diameter (very large paella pans).
Most widespread and most useful are however pans in the size 10″ / 24 cm and 11″ / 28 cm.

For a one- or two-person household we recommend 10″, for more people, there should be an additional 11″ pan in the house. You can find out more about the pan diameter here: Pan diameter

The Shape of the Pan

Round or square: these are the two types of pans there are. We generally recommend buying round pans.
The reasons:

1. it is harder to get into the corners of the pan when cleaning.
2. Turning food in the air is much easier with round pans
3. The heat source (cooking plate, gas ring) is usually round, a square pan gets warmer more slowly in the corners

Edge Height of the Pan

Crepe pans have the lowest edge height. The highest edges have braised pans, fish pans and sauté pans.
However, these are intended for special cases. For most applications a pan with a normal rim is sufficient. The edge is best slightly beveled to facilitate cleaning and allowing the food to slide out. It is particularly good if the pan still has a pouring rim: this facilitates the pouring of liquids.
Pans with a very high rim are usually very heavy, while pans with a low rim can easily lose something during pan stirring.

The Handle of a Pan

Pans have either one handle, a handle and a grip on the other side or two-loop handles. A pan with two-loop handles usually only makes sense with very heavy or large pans. Handle grips become much hotter due to the design. A normal panhandle can still be touched even if the pan is hot. A detailed article on panhandles can be found here: Panhandles

Handle Material of a Pan

The panhandle is usually made of metal, wood or plastic. We recommend a metal handle: then the pan can be placed in the stove without any problems. Some plastic handles can be removed so that the pan can also be placed in the stove. However, these mechanisms often represent a weak point, they wear out faster than normal handles.

The Handle Mounting of the Pan

Handles can be either screwed, riveted, cast or welded to the pan. We have had the best experience with welded and riveted handles. The only disadvantage of riveted handles is that food remains can collect on the rivets, which makes cleaning more difficult. But the handle is also bomb-proof.

The Price of a good Pan

We advise against buying pans under 25 $ in most cases. Good pans are available from about 30 $. An ordinary pan should not cost more than 90 $. However, there are exceptions: Professional pans are clearly more expensive, but also very durable. In addition, there are pans, which are still manufactured by hand and justify thereby a higher price.

Which/how many Pans should I buy?

We recommend two pans: one with non-stick properties and a stainless steel pan.
For difficult dishes (eggs, fish, etc.) we recommend an iron pan or a PTFE-/Teflon-coated pan.
The stainless steel pan can be used to prepare acidic sauces that will Patina of the iron pan would destroy, on the other hand, it is perfect for quenching residues.

You can find pans that we have tested in use and extensively and can, therefore, recommend here:
Our iron pans recommendations
Our top recommendation: De Buyer Mineral B Element
Read our full review of the pan. Or take a look at our guide: How to choose the best iron pan.
Our Teflon pan recommendations
Our top recommendation: Tefal Jamie Oliver Premium Series
Read our full review of the pan.
Our recommendations for induction-suitable pans
Our top recommendation: also the Tefal Jamie Oliver Premium Series
Our recommendations if you are looking for a steak pan
Our top recommendation: De Buyer Mineral B Element

We hope our guide will help you to form a more informed decision for your next pan purchase!

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Pros
– absorbs heat very quickly
– distributes the heat very evenly
– excellent non-stick coating
– great handling thanks to low weight
– sturdy workmanship
Cons
– loses the heat quickly
– the coating will not last forever

Conclusion
We recommend the Tefal Jamie Oliver Premium Series frying pan because it fits well in the hand and has a very durable excellent non-stick coating. Great heat absorbing and distributing makes it easy to work with. So if you’re looking for a durable, coated pan, this is the pan for you.

The Tefal Jamie Oliver is one of our absolute favorites when it comes to coated pans. Why? The pan is very well made, on the other hand, its coating lasts very long.

This is not the cheapest coated pan out there but you have to be willing to pay for an appropriate pan. Because even the supposedly cheap pans cost a lot of money and are often not up to the demands of daily use. So after a short time, you have to get a new one. A nice way to save money is to get a good one in the first place.

Workmanship and Material

The pan consists of several materials. The main part of the skillet is made of stainless steel, which makes the pan robust. The outer bottom is made of magnetic stainless steel so that the pan can easily be used on induction cooking fields. Inside the pan, the bottom is made from aluminum for better heat conduction. This should make the pan heat up more evenly.

The handle is riveted and holds very well.

The coating is made of PTFE with a centered thermal spot to change the color as soon as the correct frying temperature is reached. The coating was in the delivery state very good and without defects. Under the item “Long-term Test” you can learn more about the durability of the coating.

Handling

The Tefal Jamie Oliver in the 11 inches/ 28 cm version with 2.7 pounds/ 1.25 kg is very light and easy to handle. And this despite the use of stainless steel. The handle lies well in the hand and does not get hot even when the pan is heated for a long time. The excellent PTFE layer makes cleaning easy. Only at the places where the rivets are, one must clean perhaps somewhat better, because here dirt collects gladly.
The pan can easily be used in the oven, but we do not recommend more than 480° F / 250° C. You should not heat the pan for more than 3 minutes on the empty stove, otherwise, fumes can develop, which are not healthy.

Thermal Properties

In our test on an electric hotplate, it took the Tefal Jamie Oliver 1:44 minutes to reach 212° F / 100° C. The temperature difference between the middle and a point 5 cm further out was 44° F / 7° C. 392° F / 200° C reached the pan after 2:49 minutes and had a heat difference at the edge of 75° F / 24° C. This is not particularly good, but also not particularly bad. Other (uncoated) stainless steel pans like the Profi-Line from Schulte-Ufer are slightly better in their temperature distribution.

Long-term Test

The Tefal Jamie Oliver pan convinced us very easy: after 5 years of almost daily use, nothing sticks. The coating may have a few scratches, but these are not detrimental to the non-stick effect. In addition, the pan was often cleaned in the dishwasher for convenience. This causes the non-stick coating on many inexpensive pans to wear out quickly. But not so with the Tefal Jamie Oliver: The pan roasts and fries without anything sticking to it.
We can honestly recommend it: Take a closer look at the pan now.

Technical Details

• Diameter : 11 inches / 28 cm
• Height in centimeters: 1.8 inches / 4.55 cm
• Maximum temperature: 480° F / 250° C
• Compatibility: Electric, gas, glass-ceramic and induction cookers
• Materials: aluminum, stainless steel, TEFAL Prometal Pro non-stick sealant

Material outside: Extra-hard stainless steel
Material inside: 6-layer TEFAL Prometal Pro ® non-stick coating with hard primer and topcoat.
Cooker types: Suitable for all types of cookers, including induction
Form: Grand Chef
Colour: stainless steel
Bottom: Strong aluminum bottom for optimum flat stability, with exclusive Jamie Oliver logo.
Handles: stainless steel handle with silicone coating for non-slip handling and thermal insulation
Rim: pouring rim all around for easy pouring

PTFE is a material used in surgery. The Tefal non-stick coating does not contain PFOA (perfluorooctanoic acid). The Tefal pans do not contain PFOA (perfluorooctanoic acid) either in the non-stick coating or in enamel, lead or cadmium.

Tefal Jamie Oliver Premium Series Frying Pan

Ivan

The Tefal Jamie Oliver pan convinced us very easy: after 5 years of almost daily use, still, nothing sticks.

Durability

Versability

Craftmanship

Consistency

Heat Distribution

Weight

Summary

Very durable excellent non-stick coating. Great heat absorbing and distributing makes it easy to work with.

4.8

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Which is the best Pan or the best Skillet?

This list consists of frying pans or skillets that have been in our kitchen for years and that have prevailed over other, worse pans:

1. Place: Tefal Jamie Oliver Hard Anodised Premium Series

If we had to recommend just one pan, it’d be Tefal Jamie Oliver. We recommend the pan because it is very well processed, still lies flat on the stove after years and the coating continues to hold very well (after 5+ years). All in all, we would say: the Tefal Jamie Oliver pan is the best pan. Read our Tefal Jamie Oliver review

2. Place: De Buyer Mineral B Fry Pan

Best price-performance pan on the market

If you want to do without Teflon, we recommend the De Buyer Mineral B Element. If it is seasoned well and has a good patina, you can do everything in the De Buyer, which would normally require a coated pan. For us, the De Buyer Mineral B Element is, therefore, the best iron pan. Read the detailed test for this pan here: De Buyer Mineral B Element review.

3. Place: Schulte-Ufer Profi-Line

Who looks in professional kitchens, often sees stainless steel pans in use. Although these are not as well suited for eggs, fish and other delicate foods, but all the better for the quick hot searing. With a little practice also eggs will succeed in this stainless steel pan. For many years we only use the Schulte-Ufer Profi Line 6451 and are still happy with it. Here is our full review: Schulte-Ufer 6451 I Frying pan Profi-Line

4. Place: Lodge 3 Quart Combo-Cooker

The Lodge Combo Cooker is not actually a pan but consists of a pot and a skillet made of cast iron. But the set doesn’t cost much more than other pans. The workmanship is impeccable and will last a lifetime if handled correctly. The Combo Cooker has many uses (e.g. braising, baking bread or pizza, etc.), which is why we like it so much. Read our full review of the Lodge Combo Cooker

5. Place: Skeppshult Cast Iron Pan with Wooden Handle

Skeppshult stands for high-quality workmanship but also for high prices. And the best example is the Skeppshult Walnut Handle Fry Pan. The pan is very well processed but has a limitation because of its handle: it must not be placed in the oven. But because of the handle, you will not burn your hand with this pan. We can recommend the skillet even as it is a bit more expensive. It is perfect as a serving pan too because the beautiful wooden handle makes an impression at the table. You can find the detailed review here: Skeppshult iron pan

6. Place: Cooks Standard Stainless Steel Pan with Dome Lid

The large size of the Cooks Standard Pan makes it a perfect tool for multiple uses. Frying, sautéing, braising, making sauce and more. The dome lid traps the moisture so you can even steam in it and circulates the hot air if you need it. The pan has an aluminum core for even and quick heat distribution. We love the design of the riveted handle. It stays cool for a long time so you can flip your food without burning your hands. The pan works on every heat sorce including induction.

7. Place: Cuisinart Chef’s Classic Sauté Pan

The Cuisinart Chef’s Classic is a very versatile pan with straight sides to maximize capacity. We use it when we want to sear meat or poultry for example. After a bit, we cover the food to simmer to a perfect finish. Or to reduce the liquid with a bit of red wine to a sauce after removing the meat. The tight-fitting lit will serve you well in many situations.
The pan has an Aluminum encapsulated base that helps with a quick and even heat distribution. We like the solid stainless steel riveted handle. It stays cool on the stovetop. A helper handle provides extra support and balance when lifting and pouring sauce for example. This way you really can make use of the whole pan!

The best Pan – this is how we found the best Pans and Skillets

We have tested all the pans we list ourselves and used them over a longer period of time. We cook daily with the pans and thus have a direct comparison. We are independent of pan manufacturers and write our own opinion 100%. The pans we show on our website are also the pans we like to use. We have not included bad pans that do not meet our criteria.

If you need more information to make a decision we are here to help. Read our guide to find the best pan and avoid the biggest mistakes.