If you've only got room in your heart (or your kitchen cabinets) for one frying pan, make it a cast-iron skillet. These heavy pans are indestructible, cook evenly, can go in the oven, and, once they're seasoned, are virtually nonstick. They're also incredibly affordable. Pre-seasoned skillets from Lodge, the brand name in cast iron, range from $6.95 for the tiny 6.5-inch model to $64.95 for the 15.25-inch whopper. That's peanuts compared with other professional and high-end cookware.
I bought this cast-iron skillet right after college, and it's been part of my family ever since. It's turned out delicate pancakes, crispy fried chicken, pasta frittatas, and berry cobblers. Nothing ever sticks, and the dark surface gives my pan-fried foods an extra bit of crunch in their crusts.
Some people shy away from cast iron because some pans need to be seasoned before use. Don't worry - that part is simple. Put some vegetable oil in the (already washed) pan, wipe it all over the inside with a paper towel, heat it over a low flame, and leave it there (or in a hot oven) for a few hours. Turn off the flame, wipe out the excess oil, and it's ready to use.
One thing to know about cast iron: Never scrub it with steel wool or anything abrasive, because you'll remove the seasoning. I rinse mine under hot water and use a sponge to wipe it out. That's it. For the first few times I might re-season it after washing, but after that it's a rinse, a wipe, and you're good to go.
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