| Pan | Cooking experience | Best for | Downside |
|---|---|---|---|
| Nonstick (26 cm / 10 in) | Nothing sticks and cleanup is a rinse; no technique needed | First pan, eggs, delicate fish | Coating lasts 1–2 years; medium heat only, no metal tools |
| Stainless steel | Sears and browns properly, oven-safe | Steak, and sauces built on the browned bits | Sticks until you learn to preheat |
| Cast iron (skillet) | Holds heat like nothing else; improves with use | Steak, shallow frying, keeping food hot | Heavy; needs drying and oiling after washing |
| Carbon steel (wok or pan) | Takes high heat, lighter than cast iron, slick once seasoned | Stir-fries, fried rice | Rusts if neglected |
Which Frying Pan Should You Buy First?
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A 26 cm (10 in) nonstick skillet with a lid — it handles eggs, stir-fries, and one-pan dinners for one or two people with zero technique required. Cast iron and stainless come later, if ever.