Battle of the Frying Pans: Which is right for you?

Everyone has a favorite one. Yours may have the newest technology on the market or it may be the same one your grandma used. What are these timeless tools? Frying pans, of course.

When it comes to cooking sausage, you’re going to need a pan:

  1. Cast Iron — the traditional frying pan. Vintage cast irons are known to be a little more nonstick, but once you season your cast iron correctly, this may be your go-to pan for cooking sausage. It’s also perfect for simmering or if you want to start cooking on the stove and finish in the oven. Grandma Nena approved.

  2. Non-stick Aluminum — this is a great choice if you don’t want to worry about the maintenance of a cast iron or if you are still working on making your cast iron non-stick. The downside is that aluminum pans are not great to use over high heats compared to the cast iron and stainless steel skillets. Our founder, James Goolsby’s choice.

  3. Stainless Steel — heavy, sturdy, and durable. Stainless steel skillets can withstand high heats like cast iron and are known to be versatile tools for the kitchen. Unless it has an inner core (ie aluminum or copper), stainless steel has a harder time distributing heat well, but once it’s hot, it stays hot for a longer amount of time than other type of pans. Bonus: it can be used for more acidic food because it’s nonreactive.

No matter what pan is best for you, just remember that your pan is only as good as the sausage you’re cooking in it!