“I use this carbon steel griddle constantly because it gives me that restaurant flat-top experience right at home,” says chef and cookbook author JJ Johnson. “It heats quickly, holds heat beautifully, and once it’s seasoned it almost feels like a natural nonstick surface, which is perfect for everything from smash burgers and eggs to grilled sandwiches and steak.” 

It might just get roommates or family members who don’t love to cook into the kitchen, too. “It’s one of those tools that turns everyday cooking into something fun and seriously elevates simple meals,” says Johnson. 

Compatible with gas, electric, and induction cooktops, Made In’s griddle slots easily into daily use for home cooks looking for the next piece in their cookware collection.

“This is not a traditional nonstick, but the seasoned carbon steel acts like it, allowing me to cook eggs and omelets with ease,” says chef Gabe Kennedy.

Made In’s carbon steel frying pan gives you the heat-holding power of cast iron without the heaviness. It’s easier to lift, heats quickly, and, since it’s seasoned, becomes naturally nonstick with use, making it an intuitive go-to. 

If you’re looking to check out more of Made In’s cookware, Kennedy heartily endorses it (check out that Made In griddle that’s chef-recommended above, too!). 

“All of the Made In pans are light and easy to maneuver—it bridges the gap between high end and utilitarian and is very versatile,” Kennedy says. “The best part is it is free of PFAS or other forever chemicals.”

A true investment-worthy pan, the Demeyere Atlantis Proline stainless steel fry pan is “a heavy-bottomed pan where you can feel the quality,” says Kennedy, who’s also chef partner at the Checker Hall Restaurant in LA. “I have had my pan for years and it just gets better and better over time.” 

Crafted with flat base stability to help prevent warping, the pan is solid and steady on the stove.

Stay-cool handles provide a safe, comfortable grip, and they’re compatible with all cooking surfaces for easy use. 

“This steel frying pan always stays on the top of my stove and is great for searing, sautéing, steaming, or really any cooking method,” Kennedy says. “This is a luxury pan.” 

“Hexclad’s Hybrid Fry Pan 8 is a true kitchen workhorse: versatile enough for a perfectly fluffy omelet, yet sturdy enough to sear a gorgeous steak,” says chef and dietitian Christiane Matey. 

According to Matey, it’s “a reliable pan that performs across cooking styles.” 

“It handles high heat with ease, requires minimal maintenance, and cleans up effortlessly,” Matey says. (However: “While it’s dishwasher safe, I still prefer to hand wash,” she adds.) 

These features come from the pan’s design, with its aluminum core allowing it to heat fast and evenly, while its metal construction makes cleaning up a breeze. 

“HexClad’s hybrid pans shine when it comes to searing, sautéing, and simmering,” says Matey,  “They allow food to cook evenly while minimizing sticking, even at higher temperatures. The result is smoother cooking, easier cleanup, and far less frustration in the kitchen.” 

“As a chef, I work with a wide range of cookware and rely on a combination of All-Clad and HexClad in my kitchen,” says Matey. “Each serves a distinct purpose, with its own strengths, and choosing the right pan for the task makes all the difference.” 

She loves HexClad (the proof? Her frying-pan pick above), but when it comes to slow-cooking tasks, it’s all about All-Clad pots for her. “They excel at sauces, soups, and stews,” she says. “Their heavy, well-constructed bases provide consistent heat distribution, reducing the risk of scorching or uneven cooking. For slow, controlled applications, they’re hard to beat.”

When Vasilis Mouratidis, executive chef at the five-star Danai Halkidiki in Crete, Greece, and a mentor and judge on “Masterchef Greece,” steps up to his stove, he knows exactly what he wants to cook with.

“Mauviel 1830 pans are my go-to for professional cooking,” he says. “They heat evenly, respond instantly to temperature changes, and give me total control while cooking. I love how reliable they are, whether I’m searing, sautéing, or finishing a dish. 

As a gourmet chef, having reliable results is a must for Mouraidis. “They’re the kind of pans that make your work easier and your results more consistent,” he says.