Cost: $15 to $150
Most useful size: 12-inch
Why it&#;s essential: A good frying pan is the best cookware for about 70 percent of what you&#;ll make on the stovetop. In addition to searing and sautéing, you can make pan sauces, omelettes, and stir-fries with it. I&#;ve even used one to pound out chicken cutlets when I didn't have a meat mallet handy.
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We test five types of frying pans at Consumer Reports, and all have their pluses and minuses (from copper, which is beautiful but tough to clean, to stainless steel, which is slower to heat). For my money, a 12-inch nonstick pan that&#;s oven safe to a high temperature is the way to go. The nonstick coating makes it easier to cook foods like eggs or pancakes, and you can cook for four people in one skillet. Choose a nonstick that&#;s oven safe (like the ones below), so you can use it to roast and even bake&#;the round shape makes it a natural fit for rustic pies or tarts.
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But stainless steel and cast iron are also good choices&#;both offer the same versatility, just without the nonstick part. Carbon steel, which is heavier and darker than stainless, is also a good option; it&#;s stick-resistant, because it builds up a naturally slick cooking surface with use. Copper heats quickly, but is pricey&#;those in our ratings range from $200 to nearly $500 for a single pan.
Below are two great nonsticks from our tests. For more on frying pans, see CR's Cookware ratings and buying guide.
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