Cast iron vs stainless steel vs nonstick pans

Each pan material has strengths. Many kitchens use all three.

Cast iron

Holds heat well and is great for searing. It is heavy and needs seasoning. Avoid long simmering of acidic foods in it. It works on induction.

Stainless steel

Durable and good for browning and pan sauces. Look for a multi-ply or "tri-ply" construction with an aluminum or copper core for even heating. Food can stick until you learn the right heat.

Nonstick

Ideal for eggs and delicate fish. Use low to medium heat and non-metal utensils. Nonstick coatings wear over time, so expect to replace these pans more often.

Check before buying

• Oven-safe temperature
• Induction compatibility
• Dishwasher-safe or hand wash
• Pan diameter at the base, not only the rim