This oven-safe, 3-quart sauté pan is “marvelous” for pan roasts. Its copper core “helps distribute heat,” while its high sides “prevent splatters.”
When this heavy Demeyere pan is used on an induction cooktop, its alloy coating limits the cooking temperature to 485 degrees and thus “resists overheating.”
From $240, surlatable.com
“Naturally nonstick,” Lodge’s preseasoned cast-iron skillets are “good for everything from baking corn bread to searing meat.” And they now come with glass lids.
From $23, lodgemfg.com
All-Clad d5 Griddle Pan
A few fish fillets fit comfortably in this 11-inch square stainless-steel pan, which “cooks both delicate and meaty fish nicely.”
There’s no nonstick coating on this stainless-steel pan from Germany’s Fissler. Instead, the pan’s textured surface keeps meat and poultry from clinging.
From $155, fisslerstore.com
Source: Food & Wine