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A skillet is basically a cast iron frying pan. A griddle is a ridged base that allows the fat to drain away. The key things to consider when choosing a frying pan are how you're going to use it and how you're going to treat it...
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A skillet is basically a cast iron frying pan. A griddle is a ridged base that allows the fat to drain away.
The key things to consider when choosing a frying pan are how you’re going to use it and how you're going to treat it. The most durable and easily maintained frying pans are made from a good stainless steel lining without a non-stick, but these do require more oil when cooking (that's Mauviel M'Heritage for copper and Mauviel M'Cook for stainless steel).
If you want things to slide off nice and easy with no maintenance, pick a nonstick pan. Through testing at least 10 premium brands, we believe our Gastrolux or Mauviel M'Cook Excalibur non-stick frying pans are the best and make perfect omelette pans (the Mauviel does get hotter but the Gastrolux features a helpful removable handle). Both go into the oven but only the Mauviel is dishwasher friendly.
We've searched high and low for a lower priced non-stick frying pan that we're happy with. We found many to be poor quality but found two great alternatives in the professional kitchen market—de Buyer's carbon steel and Lodge's cast iron. These pans develop a natural non-stick through proper maintenance which includes thorough drying, seasoning and definitely no dishwashing.