A 12-inch skillet is the workhorse of our family’s kitchen. Whether we are sautéing vegetables, cooking eggs or making quesadillas, it will most likely be in a skillet. This is why it is particularly frustrating that – I hate my frying pans.
Our current round-up of skillets includes assorted non-stick, cast iron and stainless steel pans all with their own disadvantages. The “non-stick” coating on our pans seems to be flaking off and the whole family will attest to the fact that they are not, in fact, non-stick. The cast iron pan is great for some uses but it’s heavy and slow to heat. The stainless steel pan is a pain to wash and requires more added fat to prevent food from sticking.
With four of us using the pans, the cleaning properties take front stage. With the residue of every meal, sticking to the surface, we are in a constant debate about how often the pans need to be washed. One side of the argument asks – “If we are just going to use it for frying tomorrow, why wash it?” I am beginning to sympathize with the futility of scrubbing pans just so we can use them for the next meal. We need and easy-to-clean skillet option.
I am sending this pan predicament out to readers of this blog – What type of frying pan do you recommend? I’ll report back to you with my findings.
Check out one of my favorite uses for a 12-inch skillet with a tight-fitting lid – Garlic Sugar Snap Peas.0