Stovetop Pan Size Guide

When it comes to cookware, it's important to know what size you need. A 10-inch pan is perfect for stove tops, being both big enough to whip up brunch for the neighbours and small enough for a quick breakfast for one. It's also worth noting that a 10-inch pan is more affordable, heats up quicker, and is easier to manoeuvre than its 12-inch counterpart. However, a 12-inch pan is more versatile, can handle more ingredients, and retains heat for longer.

Pros and cons of 10-inch pans

10-inch pans are a common choice for those looking to purchase new cookware. Here are some pros and cons to help you decide if a 10-inch pan is the right choice for you:

Pros of 10-inch pans:

• Lighter weight: 10-inch pans are generally lighter than larger pans, making them easier to manoeuvre and handle. This is especially beneficial if you have weaker wrists or prefer a more lightweight option.
• Quick heating: Smaller pans heat up more quickly and evenly than larger pans, reducing the risk of "hot spots". This makes them ideal for cooking delicate foods like eggs or fish, which require more controlled temperatures.
• Better for smaller portions: If you're cooking for one or two people, a 10-inch pan is often sufficient. It provides enough space without being too bulky or difficult to manage.
• Affordability: 10-inch pans tend to be less expensive than larger pans, making them a more budget-friendly option.
• Suitable for stovetops: 10-inch pans are typically better suited for stovetops, especially if you have a smaller cooking area. They take up less space and can be easier to manage on a stovetop compared to larger pans.

Cons of 10-inch pans:

• Limited capacity: A 10-inch pan may not be ideal if you regularly cook for a larger family or group. It might not have enough space to accommodate multiple portions or larger ingredients.
• Not suitable for certain recipes: Some recipes or cooking techniques require more space, such as frying, browning, or roasting. A 10-inch pan might feel cramped and could lead to overcrowding, affecting the cooking results.
• Not ideal for searing: While 10-inch pans are great for controlled cooking, they might not be the best choice if you're looking for a hard sear. Larger pans with more surface area tend to be better for achieving a golden-brown crust on meats.
• Less heat retention: Due to their smaller size, 10-inch pans don't retain heat for as long as larger pans. This means you might need to adjust your cooking techniques or recipes slightly to account for the quicker heat loss.

Pros and cons of 12-inch pans

A 12-inch pan is ideal for cooking in batches and can handle more ingredients than a 10-inch pan. It is also more versatile and can be used for general, day-to-day cooking. Additionally, it retains heat for longer, making it suitable for searing, roasting, frying, and larger meals.

However, a 12-inch pan is heavier and less manoeuvrable than a 10-inch pan. It also takes longer to heat up and is more expensive. If you have a small stove, a 12-inch pan may not fit properly and may heat unevenly.

On the other hand, a 10-inch pan is lighter, easier to manoeuvre, and heats up quicker. It is also less expensive. A 10-inch pan is ideal for people who live alone or in smaller households, as it is more manageable when preparing small portions of food.

Ultimately, the right choice depends on your specific needs and requirements. If budget and storage space are not an issue, it is recommended to have both sizes.

How to measure a pan

To measure a pan, you will need a measuring tape or a ruler.

The standard way to measure a pan is to measure its diameter from rim to rim. This is the industry standard and the measurement that recipes will refer to. However, it is important to note that this is not the diameter of the cooking surface. The cooking surface will be smaller than the rim-to-rim measurement, and will vary depending on the slope of the walls of the pan. The steeper the walls, the larger the cooking surface.

If you are measuring a round cake pan, measure the diameter from inside lip to inside lip at the widest point. For pans with angled sides, take the measurement across the base, inside the pan. For square pans, measure the length of the pan from the inside lip on one side to the inside lip on the opposite side.

To measure the height of a pan, stand a ruler or measuring tape inside the pan and measure up to the lip. For pans with slanted or fluted walls, stand the ruler directly up to avoid an inaccurate measurement.

If you are measuring a cast-iron skillet, you may find that it has a different numbering system. Cast-iron skillets are sometimes numbered to fit corresponding openings on a stove, so the number may not refer to the diameter.

It is worth noting that frying pans are often rounded down to the nearest inch in their sizing, but never rounded up. So, a 12” pan will measure somewhere between 12 and 13 inches.

How to choose the right pan for your stove

Choosing the right pan for your stove is essential for a successful cooking experience. Here are some key considerations to help you select the best pan for your needs:

Size:

The size of the pan you choose will depend on the type of stove you have and the number of people you typically cook for. If you have a small stove or cook for one to two people, a smaller pan (around 8 to 10 inches) will be more suitable. In contrast, if you have a larger stove and cook for a family or a larger group, you may want to opt for a bigger pan (12 inches or more).

Material:

The material of the pan is another crucial factor. Stainless steel pans are versatile and can be used for sautéing, pan-frying, and searing. Non-stick pans, on the other hand, are ideal for delicate foods like fish, eggs, and greens, as they prevent sticking and make cleaning easier. Cast iron pans are durable, affordable, and heat-safe, making them perfect for crispy dishes and oven-cooked proteins.

Weight and Maneuverability:

Consider the weight of the pan, especially if you plan to cook with it frequently. Lighter pans, such as those made of stainless steel or non-stick aluminum, are easier to maneuver and handle during cooking. Cast iron pans, while heavier, are still manageable due to their smaller size.

Heat Distribution and Retention:

The distribution and retention of heat in your pan will impact your cooking experience. Smaller pans tend to heat up faster and distribute heat more evenly, reducing the risk of "hot spots." On the other hand, larger pans retain heat for longer due to having more material to absorb and hold heat.

Storage Space:

Before purchasing a pan, consider the storage space available in your kitchen. Measure your cabinet space and ensure that the pan you choose will fit comfortably.

Price:

Finally, consider your budget when choosing a pan. Larger pans tend to be more expensive than smaller ones, and the material of the pan will also impact the price. Cast iron pans, for example, are typically more affordable than stainless steel or non-stick options.

In summary, when choosing the right pan for your stove, consider the size of your stove and the number of people you cook for, the type of food you typically prepare, the weight and maneuverability of the pan, heat distribution and retention, storage space, and your budget. By taking these factors into account, you can select a pan that best suits your cooking needs and helps you create delicious meals.

How to choose the right material for your pan

When choosing the right material for your pan, it's important to consider factors such as heat conductivity, responsiveness, weight, durability, maintenance, and compatibility with your cooktop. Here are some common materials used in cookware and their advantages and disadvantages:

Stainless Steel

Stainless steel is a durable and attractive option that is highly anti-corrosive due to the addition of chromium and nickel. It is safe to use with acidic or alkaline foods and won't pit or scratch easily. Stainless steel is also dishwasher, oven, and broiler-safe. However, it is a poor conductor of heat, so it needs to be bonded with highly conductive metals like copper or aluminum. Stainless steel pans are lightweight, easy to manoeuvre, and have excellent heat distribution, making them a versatile choice for both high and low-heat cooking.

Copper

Copper is an excellent heat conductor, providing rapid and even heating. It is highly responsive, making it ideal for precise temperature control. Copper cools down quickly once removed from the heat, giving you maximum control. However, copper is a precious metal and can be expensive. It also requires special care as it is not dishwasher-safe and needs to be polished to maintain its lustre. Copper is not compatible with induction cooktops.

Aluminum

Pure aluminum is the second-best heat conductor after copper and is relatively inexpensive. However, natural aluminum reacts with acidic foods, so it is often lined with a non-stick coating or clad with stainless steel. Aluminum cookware is lightweight and responsive, making it a practical choice for larger pieces like roasting pans and griddles. Most aluminum pots are not induction-compatible unless they have a steel exterior.

Carbon Steel

Carbon steel is durable and has excellent heat retention, making it ideal for high-heat cooking techniques. It is compatible with all types of cooktops, including induction, and can be used on the grill and over an open flame. Carbon steel pans are relatively lightweight compared to cast iron and have a naturally non-stick surface when seasoned properly. However, they require more maintenance as they need to be seasoned before use and maintained over time to prevent rust. Carbon steel is prone to rust, especially if not used frequently.

Cast Iron

Cast iron is a poor conductor of heat, but its self-regulating nature makes it ideal for Dutch ovens, fry pans, and grill pans. It is durable, resistant to warping, and denting. Cast iron is available in its natural state or enamel-coated. Natural cast iron is affordable but requires seasoning to protect it from rust. Enameled cast iron is easier to clean and maintain but is more expensive. Cast iron is heavy, and both types require special care as they are not dishwasher-safe.

Non-Stick

Non-stick cookware has a coating that prevents food from sticking and makes cleanup easier. It is ideal for delicate foods like eggs and fish and requires less oil, making it suitable for low-fat or nonfat cooking. However, non-stick coatings can scratch and chip easily, and the pans have a relatively short lifespan. Some non-stick pans are not oven-safe or compatible with metal utensils.

Frequently asked questions