Skillets are used in many ways, so they are manufactured in various models and styles. A larger skillet is ideal for bigger meals to get the cooking done faster. Large capacity skillets usually measure 12 to 14 inches in diameter giving you more space for sautéing veggies, browning chops, tossing pasta and more.
An aluminum skillet is a good conductor of heat and is used frequently with non-stick pots and pans. The makers of aluminum cookware warn against storing highly acidic or salty foods in aluminum cookware. Foods such as tomato sauce or citrus fruits that are in contact with cookware for a long period of time will absorb aluminum.
A stainless steel skillet is very resistant to corrosion and is easy to maintain. It does not react to the acid or alkaline in food. Moreover, it cannot be dented or scratched easily. However, they are poor heat conductors, and they do not distribute heat evenly.
A cast iron skillet is slow to heat but distributes heat evenly. It is ideal for slow cooking. Cast iron skillets withstand high temperatures and heat evenly. They also retain heat well. Your meats will be perfectly seared and your fried food will be golden brown.
A copper skillet provides the best thermal conductivity and even heating. However, it is heavy, expensive, and requires occasional retinning.
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