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While saute pans are designed to retain moisture and help steam vegetables, French skillets are better suited for frying and cooking dishes that require larger surface areas.

Ceramic pans are also light in weight and cannot be subjected to high heat. They shouldn't be used with metallic utensils and can only be used on a stovetop.

Enamel-coated Cast Iron Cookware Advantage

Similarly to cast iron, carbon steel pans need to be seasoned before use (though some, like ours, do come preseasoned). As if these pans weren’t already versatile enough, carbon steel is also safe to use on the grill as well as over an open flame.

Here, you'll find three ways chefs use our Non Stick Cookware and why they trust it to get the job done.

STAINLESS STEEL FRYING PANS