FAQs
In practice, nothing. Both describe a shallow, round pan with flared sides and a long handle, built for cooking over direct heat. While the terms are often used interchangeably to describe shallow, round pans with flared sides, the distinction often comes down to the materials involved. 'Skillet' is frequently associated with heavier, conductive materials like cast iron or carbon steel, whereas 'frying pan' typically calls to mind modern stainless steel or non-stick surfaces. Whether you’re reaching for a non-stick frying pan or a cast-iron skillet, you’re equipped for the same essential tasks.
Searing, sautéing, frying, scrambling, toasting spices, browning meat before it goes into a braise, and finishing a dish in the oven. It's the most-used pan in most kitchens because the wide, flat base gives food direct contact with heat and the flared sides make it easy to toss and turn.
Yes. Our ceramic nonstick coating, Thermakind™, is mainly comprised of a sand derivative, water, and alcohol, and it's made without PFAS (including PTFEs and PFOAs), lead and cadmium. Read our in-depth ceramic cookware safety article to learn more.
Yes. Our cookware has been made without PFAS since day one, and our titanium cookware is no different. The interior cooking surface is titanium, with zero coating.
- 8.5" is right for one or two people, single portions of fish, and a two-egg breakfast.
- 10.5" is the everyday size and the one most home-cooks should start with. It handles four chicken thighs or a full pan of vegetables.
- 12.5" is the one to size up to if you cook for four or more, or if you want room to sear without crowding.
If you're only buying one, buy the 10.5" skillet. If you're buying two, add the 8.5" skillet rather than a second large pan.
Yes, all Our Place skillets are oven-safe. Ceramic nonstick skillets are oven-safe up to 450°F, titanium is oven-safe up to 1000°F (540°C) (750ºF for gold), and our enamelled cast iron pan is oven-safe up to 500ºF. Check the handle material on any skillet before you transfer it, and remember that a lid rated for the stovetop isn't always rated for the oven.