Frypans and Skillets
Figmint Pans
The pan you reach for most deserves the most thought. Figmint makes frypans and skillets in stainless steel, ceramic nonstick, hard-anodized aluminum and cast iron, from small egg pans to wide 12 inch family skillets. Here is how to pick the right one.
Pick Your Pan
Figmint Pans by Material
Every material has a job it does best.
Stainless Steel Frypan
Ceramic Frying Pans
Hard-Anodized Skillet
Cast Iron Skillet
Sizes
Which Pan Size Do You Need?
8 Inch Pans
Ideal for one or two eggs, a single omelet, toasting nuts or melting butter. Quick to heat and easy to store.
10 Inch Pans
The everyday all-rounder for two to three people. Big enough for chicken breasts or a stack of pancakes, small enough to handle easily. The 10 inch ceramic griddle has raised edges for tortillas and grilled cheese.
12 Inch Pans
The family size. Room for a full stir fry, four burgers or a pan of fried rice without crowding, so food browns instead of steaming.
Sauté Pans and Griddles
Straight sides and a lid make sauté pans better for shallow braises and saucy dishes, while flat griddles are made for breakfast and sandwiches.
Figmint Pans Compared
| Pan | Best For | Oven Use | Utensils |
|---|---|---|---|
| Stainless steel frypan | Searing, browning, sauces | Yes, metal handles | Any |
| Ceramic frying pan | Eggs, fish, pancakes | About 350°F to 400°F | Soft only |
| Hard-anodized skillet | Everyday sautéing | About 350°F | Soft only |
| Enameled cast iron skillet | Crispy edges, oven dishes | Up to 500°F | Soft recommended |
Quick Recommendations
What We Like
- First pan: a 10 inch ceramic or hard-anodized nonstick for everyday ease
- Second pan: a 12 inch stainless steel frypan for searing and sauces
- Bonus: an enameled cast iron skillet for oven-to-table dishes
- Small kitchen: an 8 inch pan for quick breakfasts
Keep in Mind
- Do not use nonstick for very high heat searing
- Avoid metal tools on ceramic and nonstick
- Check oven limits on lids and handles
- Replace nonstick pans once the coating is damaged
FAQ
Frequently Asked Questions
Yes. Figmint offers pans for every cooking style, and most home cooks are happy with the easy release of the ceramic and hard-anodized pans and the durability of the stainless steel frypans.
Many are. Stainless steel with metal handles and enameled cast iron handle high oven heat, while ceramic and nonstick pans are typically rated around 350°F to 400°F. Check each listing.
Stainless steel and cast iron pans work on induction, and many nonstick pans do too. Look for an induction base in the product details.
A ceramic or hard-anodized nonstick pan in the 8 or 10 inch size gives the easiest release with very little oil.
Preheat the pan over medium heat, add oil once it is hot, and let food form a crust before you move it.
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