Choosing the best pan for each cooking task depends on material, volume, and shape—factors that determine heat control, capacity, and technique. These elements impact how ingredients interact with the cooking surface and affect everything from heat distribution to how much food you can cook in a batch. For example, the best pan for stir-frying won’t suit a delicate sauce, and a skillet perfect for baking cornbread isn’t what you want for roasting a holiday turkey. In this cookware selection guide, we break down the best pans for each cooking task and explain how to cook smarter by upgrading to Viking’s quality cookware.
Best Pans for Sautéing: Stainless Steel or Carbon Steel
Sautéing requires precise temperature control and even heating for browning and stirring. Viking’s stainless steel skillets and carbon steel fry pans are ideal, with flat, wide bottoms and excellent heat retention that allows medium burner settings, which prevents burning or sticking. Stainless steel’s nonreactive surface handles acidic ingredients like wine, while seasoned carbon steel’s seasoned nonstick patina ensures easy food release. Both are more durable than restaurant-favored aluminum skillets, which heat quickly but may warp.
Best cookware for: Sautéing vegetables or proteins with precise control
Best Pans for Cooking Eggs and Delicate Foods: Hard-Anodized Aluminum
Delicate foods like eggs or fish require a smooth, nonstick surface to prevent sticking. Viking’s hard-anodized aluminum fry pans with premium nonstick coatings offer quick-release functionality and easy cleanup, perfect for low-heat cooking. Their flared rims simplify tossing and flipping. While less suited for high-heat tasks due to coating degradation above 500 F, these pans outperform stainless steel or carbon steel for eggs. They’re also ideal for low-fat cooking and effortless cleanup, making hard-anodized aluminum one of the best cookware options for everyday use.
Best cookware for: Scrambled eggs, omelets, or low-fat recipes
Best Pans for Stir-Frying: Carbon Steel
Stir-frying demands high heat and quick maneuvering. Viking’s blue carbon steel woks and skillets are lightweight for tossing ingredients, with excellent heat retention for medium-heat cooking to avoid burning. The wok’s deep, curved bowl concentrates heat at the bottom while cooler walls allow precise cooking control, delivering crisp-tender results. Restaurants prefer carbon steel woks for their durability and high-heat performance, outperforming aluminum, which lacks heat retention and longevity.
Best cookware for: Authentic stir-fries with charred, tender-crisp textures
Best Pans for Searing: Cast Iron or Stainless Steel
Searing requires intense, even heat for a caramelized crust. Viking’s cast iron skillets and stainless steel fry pans deliver superior heat retention, allowing medium burner settings for controlled searing without burning. Cast iron’s heavy base ensures uninterrupted contact, while stainless steel’s nonreactive surface handles acidic ingredients. Both are oven-safe up to 600 F and more durable than aluminum, which may warp under high heat.
Best cookware for: Locking in flavor for meats and seared steaks
Best Pans for Simmering Sauces and Liquids: Stainless Steel Saucepans or Stock Pots
Simmering requires depth for volume and nonreactive materials to handle acidic ingredients. Viking’s stainless steel saucepans are ideal for small-batch sauces, boiling, or reductions, with even heat distribution on medium settings. For larger recipes such as soups or stocks, stainless steel stock pots or Dutch ovens offer greater capacity. Stainless steel’s durability and nonreactivity make it superior to aluminum, which is less suited for acidic foods.
Best cookware for: Tomato sauces, reductions, or large-batch soups
Best Pans for Stove-to-Oven Dishes: Cast Iron Pans or Stainless Steel Dutch Ovens
Stove-to-oven recipes need cookware that handles high heat and transitions seamlessly. Viking’s cast iron chef’s pans and stainless steel Dutch ovens offer superior heat retention and oven-safe durability up to 600 F. Their heavy construction ensures consistent results for braising, roasting, or broiling. Unlike aluminum, which lacks durability, these pans deliver professional-grade performance.
Best cookware for: Braising short ribs or roasting vegetables with proteins
Best Pans for Baking or Roasting: Aluminized Steel Baking Sheets or Stainless Steel Roasting Pans
Baking and roasting require even heating and durable surfaces. Viking’s aluminized steel baking sheets with nonstick coatings ensure easy release for cookies or roasted vegetables, with reinforced rims to resist warping. For poultry or large meats, 3-ply stainless steel roasting pans with racks provide precision roasting and collect drippings for sauces. These outperform aluminum roasting pans, which may warp in high-heat ovens.
Best cookware for: Cookies, sheet cakes, or roasting whole poultry
Why Choose Viking Cookware?
Choosing the right pan transforms your cooking experience. Viking’s cast iron, stainless steel, carbon steel, and hard-anodized aluminum cookware is engineered to deliver durability, precision, and professional-grade results from your home kitchen. Select the best Viking pan for every cooking task and elevate your culinary results today.
