High-walled pans designed to contain oil splatters and handle large volume frying 4 skillets · 4 brands
| # | Model | Range | Maker | Details | Size | View offer |
|---|---|---|---|---|---|---|
| 1 |
9.0
DIIG Red Deep Frying Skillet with Silicone Lid
|
$40.99 | DIIG | Red · Nonstick Skillets · Individual Skillets | 12 in |
$40.99
View offer
|
| 2 |
8.8
MOJIRE Granite nonstick twelve inch deep skillet
|
$42.99 | MOJIRE | Nonstick Skillets · Individual Skillets · Induction Compatible Skillets | 12 in |
$42.99
View offer
|
| 3 |
9.1
Toutrop Granite Stone Nonstick 12 in Deep Skillet
|
— | Toutrop | Nonstick Skillets · Individual Skillets · Induction Compatible Skillets | 12 in | |
| 4 |
TIBORANG Multipurpose deep frying pan with lid
|
— | TIBORANG | Nonstick Skillets · Individual Skillets · With Lids | 11 in |
9.0
Red Nonstick Skillets Individual Skillets Induction Compatible Skillets 12 in Skillets PFOA-Free Skillets
8.8
Nonstick Skillets Individual Skillets Induction Compatible Skillets 12 in Skillets PFOA-Free Skillets With Lids
9.1
Nonstick Skillets Individual Skillets Induction Compatible Skillets 12 in Skillets PFOA-Free Skillets With Lids
Nonstick Skillets Individual Skillets 12 in Skillets With Lids Gas Stove Skillets Electric Stove Skillets
A 5 to 6 quart pan typically takes 4 to 6 cups of oil to reach a frying depth of 2 to 3 inches. The exact amount depends on the pan's width and how much food you are frying. You need enough oil to submerge the food without it touching the bottom.
Some pans in this slice are marked induction compatible, including the 12 inch 5 quart and 6 quart models. Check the individual pan's compatibility before buying if you have a magnetic induction surface. Non-induction pans will not heat on that type of cooktop.
A lid helps contain splatter and holds heat, but leaving it on traps steam and can soften crust. Most frying is done with the lid off or ajar, using a splatter screen instead. The lids in this slice are for storage and splatter control between batches.
A deep frying pan and a saute pan are often the same shape, with high straight walls and a wide base. The terms overlap in this slice, where pans are listed as both deep frying pans and saute pans. The main difference is how you use them: frying uses more oil, sauteing uses less.
Deep frying in a skillet means filling the pan with enough oil to submerge food, so the walls need to be high enough to contain splatter and the volume large enough to hold a batch. The samples here run 5 to 6 quarts and 11 to 12 inches across, which gives room for chicken, doughnuts, or a mess of fries without crowding. A lid helps contain the mess and keeps oil temperature steadier between batches.
The pan also needs to handle sustained high heat without warping, and a pour spout makes it easier to drain oil when you are done. Nonstick surfaces in this slice are granite-style or standard nonstick, which release fried food cleanly. Induction compatibility matters if the pan will sit on a magnetic cooktop.
The selection includes a 12 inch, 5 quart deep pan in red with a silicone lid, a 12 inch, 6 quart jumbo saute pan with a pour spout and spatula, and a 12 inch, 5 quart pan with a granite nonstick surface. An 11 inch multipurpose pan also appears, which can double as a fryer and a saute pan. The 6 quart size gives the most oil capacity for larger batches.
A pour spout is a small feature that matters when you are trying to get used oil back into a container without coating the counter. Lids range from silicone to standard covers, and some sets include a spatula or scrub sponge. The red finish on one pan is the only color variation in this slice.
A deep skillet uses more oil than a dedicated fryer, so if you fry often in large batches, the oil cost and disposal add up. The pan is also heavy when full, which makes lifting and pouring a two-hand job. For small batches of a few pieces, a shallower skillet or a saucepan uses less oil and is easier to handle.
