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This type of pan is frequently used for pan-searing, roasting, and deep-frying. Therefore it must be thick enough to effectively spread heat while remaining light and easy to handle. Cast-iron skillets are the finest for making fonds or browning meals with a crispy, textured crust.

Stainless steel frying pans are also great for high-heat cooking and ideal for searing and browning food. They are also safe for use on all stovetops, including induction.

Carbon steel pans are just as suitable for high heat cooking as cast iron, but with a lighter, less bulky profile. Here are some distinct advantages of using this pan.