No. 12 Skillet

I usually reach for my ten-inch pan, but this bigger one handles a full pack of bacon and a batch of cornbread at the same time. The extra surface area makes a real difference when I'm cooking for the whole family on weekends.

The extra depth is what sold me—I can pile in a whole batch of braised greens without splashing over the sides, and it sears two steaks comfortably. Seasoned it twice before first use and nothing’s stuck since.

The bigger cooking surface is a game-changer when I’m searing a batch of chicken thighs and veggies at once—everything fits without crowding. It’s my go-to for Sunday dinners, and the depth handles a good two inches of sauce without splashing over. Seasoned up beautifully after two uses.