I always say that every kitchen should have three styles of skillets: stainless steel, cast iron, and nonstick. With these, you can cook anything. Still, as the Strategist’s kitchen and dining writer, ...

For at least 15 years now, I’ve lived grudgingly with nonstick pans. I have cast-iron (enameled and not) and stainless-steel-clad skillets, but I regularly cook many things that benefit from the slick ...

Nonstick pans can make cooking (and cleaning) meals so much easier than stainless-steel or cast-iron skillets. They’re also safe to use and don’t have to cost too much to be high quality. However, ...