The Best Chef-Loved Pans at Amazon, From $24

Whether you prefer to make complicated recipes or simple everyday foods, there’s one thing every good meal has in common: They all start with quality cookware. Every home cook needs a reliable skillet that can take on a wide range of recipes, but with so many options out there, it can be difficult to choose the right one to invest in. We asked seven expert chefs to share their favorite everyday frying pans, and their picks start at just $24.

From nonstick pans to cast iron, these are the everyday pans that experts love most, including picks from Lodge, Staub, All-Clad, and Made In.

Best Chef-Loved Pans at Amazon

• Lodge Cast Iron Skillet with Hot Handle Holder, 12-Inch, $30, originally $50
• Staub Cast Iron Skillet, $250
• GreenPan Rio Healthy Ceramic Nonstick 12-Inch Frying Pan Skillet, $24, originally $25
• All-Clad D3 3-Ply Stainless Steel Sauté Pan, $200
• Made In Carbon Steel Frying Pan, 8-Inch, $99
• De Buyer Blue Carbon Steel Crepe & Tortilla Pan, $35
• Lodge Seasoned Cast Iron Skillet with Lid, 12-Inch, $87
• Made In Saucier Pan, 3-Quart, $159
• Finex Cast Iron Skillet, 12-Inch, $230

GreenPan Rio Healthy Ceramic Nonstick 12-Inch Frying Pan Skillet

“As a professional chef and a home cook, I have used every piece of cookware out there. I can now safely say that my very favorite cookware is my GreenPan ceramic nonstick pans. I have them in three sizes because I never know what I’m going to want to cook, and I want to be prepared. I never thought I would say that about nonstick, but here we are.

I picked up my GreenPan nonstick pans when I was asked to do a live TV segment in NYC. These nonstick pans were and are unbelievable. I’ve had mine for over a year now, and they are as nonstick as the day I purchased them. They are so good that half of the comments I got after doing the live segment were about where to buy these pans. The crew and the host of the TV program wanted them. The producer’s mother texted her during the segment to make sure she got the name of the pans. Bonus: they are induction ready, thank goodness, because when I got to the studio, they only had induction burners, and the show did indeed go on!” – Cynthia Christensen, Recipe Developer, But First We Brunch

Lodge Cast Iron Skillet with Hot Handle Holder, 12-Inch

“Many are surprised that a cast iron skillet is my top choice. It’s my kitchen workhorse. A well-seasoned cast iron skillet is incredibly versatile and can be used on the stovetop, oven, grill, or even over a fire. This pan is perfect for frying, baking, roasting, searing, and braising. Its excellent heat retention allows for beautiful browning without heat loss, unlike thinner pans that tend to steam rather than sear. One little-known technique is cooking fish in cast iron using ghee and parchment paper. It’s tender, and cleanup is a breeze. Best of all, cast iron skillets are affordable and long-lasting — mine was passed down from my grandmother and is still going strong.” – Scott Groth, recipe developer and blogger, I’d Rather Be A Chef

Made In Carbon Steel Frying Pan, 8-Inch

“Made In pots and pans are my favorite. The quality you get for the price is unmatched, and I haven’t purchased anything from them that I was disappointed with. Their 8-inch carbon steel sauté pan is by far the most used pan in my kitchen. For a home chef, they’re great because they come pre-seasoned and ready to use out of the box. When cared for, carbon steel is as nonstick as it comes and perfect for searing fish and cooking eggs, and the high sides on these specific pans make them great for basting and rolling up (my favorite) a French omelet. The 10-inch will be more versatile as far as what you can cook in it, but the 8-inch is always my go-to.” — Nicholas Dalton, Chef and Owner, Jacques Denver

De Buyer Blue Carbon Steel Crepe & Tortilla Pan

“Buyer may not be as well-known as All-Clad or Cuisinart, but their carbon steel pans are phenomenal. I have used their blue carbon steel crepe pan regularly since moving to the south of France. It’s naturally nonstick without any chemicals, making it a healthier option. This pan is just the right size for perfect crepes and is also great for pancakes and French toast.” – Scott Groth

All-Clad D3 3-Ply Stainless Steel Sauté Pan

“A standard sauté pan is essential for so many items including searing steak or fish, or sautéing vegetables.” – Tyler Fenton, chef, BATA, Tucson

Made In Saucier Pan, 3-Quart

“My most used pan is a 3-quart saucier from Made In. The rounded deep shape is ideal for saucing pasta — I much prefer it to a standard saute pan.” – Tyler Fenton

Lodge Seasoned Cast Iron Skillet with Lid, 12-Inch

“You can’t go wrong with a cast iron pan. Cast iron is valuable for its even heating, durability, and versatility. A cast iron’s heft allows it to maintain high temperatures on the stovetop. The nonstick properties of a well-seasoned cast iron pan allow you to achieve pretty incredible caramelization — not just on proteins like steak, scallops, pork, and fish but also on vegetables. Further, you’re able to minimize the amount of oil or other fats often required when cooking with stainless steel. I use it for almost everything from braising proteins to searing vegetables and making some terrific one-pan meals for the family.” – Brian Burns, Chef & Co-Owner, Costera and Osteria Lupo, New Orleans

Staub Cast Iron Skillet, 11-Inch

“I’m a big fan of Staub’s cast iron skillets. They heat evenly and retain heat beautifully, making them perfect for everything from searing meats to sautéing vegetables. The enamel coating also makes for easy cleanup.” – Chef Joe Cash, Owner & Chef, Scoundrel, Greenville, S.C.

Finex Cast Iron Skillet, 12-Inch

“I love my Finex skillet for cast iron. They’re easy to season, the weight of their products are great, and they’re easy to clean after use.” – Tony Reed, Chef, Spiceology