No. 14 Skillet

I was a little worried about the weight when I first lifted it, but that heft means it holds heat like a dream for a full batch of vegetables. The larger surface area handled a whole dinner’s worth of sautéing without me having to work in shifts.

The sheer width means I can finally sear six chicken thighs without crowding, and the pan moves from stovetop to oven without a fuss. Cleanup is just a quick wipe and a light oiling—it’s already developing a beautiful seasoning after just a few meals.

The surface area is a game-changer—I seared six steaks without crowding, and they all got that perfect crust. It’s heavy, but that’s exactly what I want from a skillet, and the jump from stovetop to oven for finishing was seamless.