LARGE SKILLET WITH A LID 12 inches. Your go-to pan, for everything from pancakes to stir-fries. Cast iron and stainless steel are my first choices. (You’ve got to “season” cast iron first: Wash and dry it well, then smear the inside with vegetable oil. Put the pan in a 350°F oven to heat for 1 hour; turn the oven off and let it cool; repeat whenever the pan looks dry.) Buy a second large skillet that’s nonstick if you want to try using less oil than called for in the recipes. (But you’re limited in how you can use it since there is some concern about the safety of heating a dry nonstick pan
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