Skillet

A flat-bottomed pan with sloped sides and a long handle, designed for stovetop cooking techniques like frying, sautéing, and browning. Cast iron skillets are particularly prized for their superior heat retention, even heating, and ability to go from stovetop to oven. The wide, flat cooking surface and shallow sides make skillets ideal for techniques requiring quick cooking and easy food manipulation.

Preheat cast iron skillets properly – they should be hot before adding oil to prevent sticking.
Most skillets can also be used in the oven as a baking vessel or for finishing / reverse searing (check the manufacturer's specs for limitations). When doing this, use a silicone handle protector – it will still be hot, but you have a visual reminder that the handle is hot! Keep it on...it's easy to forget that the handle will scald your skin once it is out of the oven for a few minutes.
Use high smoke point oils like grapeseed or avocado oil for high-heat cooking.
Cast iron develops better seasoning over time, becoming naturally non-stick with proper care.
The thermal mass of cast iron maintains consistent temperature when food is added.
Clean cast iron while warm and avoid a lot of soap – a paper towel wipe-down is often sufficient.

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Equipment, Stovetop