A skillet is one of the most-used pieces of cookware in any kitchen, and I believe that stainless steel is the best overall option, especially for beginners.
It’s very important to have at least one heavy-bottomed skillet that can retain and distribute heat evenly. This can be stainless steel, carbon steel, or cast iron. I prefer stainless steel because it is the simplest and most versatile option.
Unlike cast iron and carbon steel, stainless steel does not require any seasoning and is ready to go right out of the box. Because of this, it also means that you can cook anything in a stainless steel pan without having to worry about it being reactive or stripping the seasoning. And once you learn how to properly calibrate them, you can pretty easily prevent food from sticking (see the video below). I recommend a 10 inch skillet.
Brands I Recommend:
- Made In
- De Buyer
- Heritage Steel
Using Stainless Steel
Some people struggle with stainless steel at first because they have a hard time getting food to not stick. Here’s a quick trick that really helps with that.