The very best skillets — from copper to cast iron
For a long time, it was a fact in my mind that you shouldn’t spend too much money on a nonstick skillet because — unlike cast iron and stainless steel — they are not meant to last forever. But after years of cooking in my own kitchen — many with this pan — as well as some, I think it’s safe to say what you want is a moderately priced nonstick.
“I love that it’s technically safe for metal utensils, something that I’ve always considered a nonstick no-no,” says recipe developer and writer. “I still try to be cautious when flipping things with my metal fish spatula, tongs, and slotted spoon, but even when I’ve scraped the pan accidentally, I’ve never seen a scratch on the surface. I also love that the handle stays cool to the touch, which is obviously not the case with every pan.
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