Fry Pans & Skillets

Fry pans and skillets are the most-used pans in any kitchen, and our collection covers every material serious home cooks ask for: cast iron from Lodge and Smithey, carbon steel from Made In and Cast-A-Way, stainless steel from Hestan and Made In, enameled cast iron from Le Creuset, and professional nonstick for eggs and fish.

Each material does one thing best. Cast iron holds heat for a hard sear and cornbread with a crisp crust, and it improves with every use. Carbon steel gives you the same sear at about half the weight and is the restaurant line cook's pan. Stainless clad pans heat evenly, go in a hot oven, and build the browned bits that make a great pan sauce. Nonstick makes omelets, pancakes and delicate fish foolproof.

Sizing tip: a 10" skillet cooks for one or two people, a 12" pan feeds a family, and an 8" pan is the egg pan you will use every morning. Most cooks own at least two materials, typically a cast iron or stainless pan for searing and a nonstick for eggs.

Use the filters to narrow by material, brand, size or induction compatibility. If you need straighter, taller sides for braising greens or shallow frying, see our sauté pans; for stir-fries, browse woks and stir-fry pans; and for pancakes and smash burgers, try griddles and grill pans.

Ask our Greenville team which skillet fits the way you cook, then pick it up at our Buncombe Street shop.