When it comes to buying cookware, it isn’t enough to just know which specific products you want—it’s also vital to know what size you need, especially for everyday tools like frying pans.
Because there are so many different frying pan sizes to choose from, it can be overwhelming to choose the best one when shopping for a frying pan—especially considering that the differences between these sizes aren’t as apparent as they are with volume-based cookware, like saucepans.
While it’s true that a 10” and 12” frying pan can handle many of the same tasks, there are still advantages to smaller and larger sizes—a big reason we recommend having at the very least a small, medium, and large pan at your disposal. Let’s get into it.
Frying pan sizes are determined by a pan’s overall diameter (wall top to wall top), not the diameter of its cooking surface (base edge to base edge).
Due to design differences with regard to how steeply their walls rise, it’s very common to have two 12 inch pans that have different cooking surface measurements. For example, the cooking surface of our 12” Stainless Steel Frying Pan is 9.5 inches, whereas the cooking surface of our 12" Blue Carbon Steel Frying Pan is 9.25 inches.
Furthermore, cookware size categorization oftentimes includes rounding down to the nearest inch—but never up. It's very common for a frying pan to measure in at slightly above its marketed length, meaning a 12” designation will simply mean the pan measures in between 12 and 13 inches. This elongated window allows for more freedom of design.
For the sake of consistency, when referencing general frying pan sizes we’ll be using the measurements of our award-winning Stainless Clad Frying Pans.
Benefits of this size: The compact cooking surface area of this pan means your ingredient is getting the full attention of evenly-distributed heat from both the bottom and sides of the pan.
Commonly used for: Single servings of dishes like Dutch babies, frittatas, or pancakes; one fried egg or chicken breast; toasting spices or nuts; garlic confit, garlic butter, brown butter, or other sauces for finishing dishes; sauteing a small amount of vegetables like mushrooms.
Total diameter: 6.84”
Cooking surface diameter: 4.72”
Length: 13.88”
Depth: 1.26”
Weight: 1.2 lbs
Benefits of this size: A smaller pan means more evenly distributed heat and the ability to reach high temperatures due to collateral heat exposure from the pan’s sloped sides.
Commonly used for: Single servings (like one fried egg, steak, or chicken breast), making thick, fluffy omelettes (the eggs are forced upward due to the smaller cooking surface), sautéing vegetables for a side dish.
Total diameter: 8.5 inches.
Cooking surface diameter: 5”
Height: 2.75”
Length: 15.25”
Depth: 1.75”
Weight: 1.75 lbs
Benefits of this size: A medium pan means a middle ground where more can fit in the pan without overcrowding. with a minimal sacrifice of heat retention.
Commonly used for: 2 to 3 servings of food (i.e., frying 3 eggs or 2 chicken breasts) frying latkes, reheating leftovers, sautéing a large amount of vegetables.
Total diameter: 10.5”
Cooking surface diameter: 7.5”
Height: 3.5”
Length: 18.5”
Depth: 1.75”
Weight: 2.25 lbs
Benefits of this size: A large pan means a large amount of food can be cooked in it at once without overcrowding the pan. It also means greater heat retention, as there is more material available to hold heat.
Commonly used for: Frying 4 eggs or 3 chicken breasts, frying bacon strips without having to trim the ends, making a pan pizza, galette, or Dutch baby (12” is the ideal size for oven-safe baking pans).
Total diameter: 12.5”
Cooking surface diameter: 9.5”
Height: 3.5”
Length: 20.5”
Depth: 1.75”
Weight: 3 lbs
Benefits of this size: A pan of this size enables you to feed large groups—or just meal prep with maximum efficiency—without the need to get out other cookware.
Commonly used for: Large portions or feeding whole families (8 chicken thighs can fit comfortably), searing 2 steaks, frying 6 eggs.
Total diameter: 14"
Cooking surface diameter: 12.5"
Height: 3.5”
Length: 26.5”
Depth: 2.07”
Weight: 4.7 lbs
The prevention of overcrowding should be the first order of business when it comes to deciding between sizes, as overcrowded ingredients will cook inconsistently (and take longer to do it).
However, there are some cases in which having a larger or smaller sized pan matters for more than just the volume of what’s being cooked. If you have a small kitchen, only cook for one to two people at a time, or just don’t cook that often, you’re likely okay with a small- or medium-sized pan (8” or 10”). If you collect cookware, cook more nights than not, and have multiple mouths to feed per night, then a larger size pan (12” or 14”) is ideal.
What your frying pan is made of and how big your frying pan is are the two most important qualities when it comes to selecting the skillet for you. Typically, the selection process starts with material and then gets more specific with size. This is because the difference material makes is larger than the difference made by size.
Below is a brief snapshot of the differences between the most common frying pan materials—be sure to check out our guide for a more in-depth explanation.
No matter what size you choose, it’s important to opt for a high-quality pan that gives you the results you want, night after night. Our chef-loved pans have been put to the test in the world’s best kitchens and, regardless of size, produce meals worth sharing.
If you’re shopping for new cookware, you might be wondering?
Should I buy a 10-inch or 12-inch pan?
Is a 10-inch frying pan big enough?
10-inch pans are lighter, easier to maneuver, heat up quicker, and are less expensive. But 12-inch pans are more versatile, can handle more ingredients, and retain heat longer.
In this comparison of 10-inch vs. 12-inch pans, I’ll help you determine which size pan you need. You’ll learn how these sizes compare in terms of performance, weight, ease of use, price, and more.
Plus, I explain the other factors you should consider besides size.
By the end, you’ll understand the most important factors to consider and have all the facts to decide which size pan is right for you.
Use the links below to navigate this article:
10 and 12-inch pans are two of the most common pan sizes, but you can find pans as small as 5 inches or as large as 14 inches.
Pan size is determined by measuring the pan’s diameter from rim to rim. The advertised size is not the diameter of the cooking surface.
To determine the size of a pan you already own, clip a measuring tape to the outside edge of one side and stretch it straight across the middle of the pan.
Here’s an example of a 12-inch frying pan:
12-inch frying panAnd here’s an example of a 10-inch frying pan:
10-inch frying panThe size of the actual cooking surface varies depending on the slope of the walls. The steeper the walls, the larger the cooking surface.
As a general rule of thumb, the cooking surface of a standard fry pan is about two inches smaller in diameter than the pan’s advertised size.
While the size of a pan may seem like a minor detail — especially when the two options you’re considering are a 10 vs. a 12-inch pan — size does matter, and two inches make a significant difference.
You’ve probably heard the warning: don’t crowd the pan. Well, it’s much easier to give the ingredients space to roast or fry with a larger pan.
But smaller pans heat up faster and do a better job containing ingredients. Not to mention, they’re more affordable.
Now that you understand how pan sizes are determined, let’s dive into the factors you should consider when deciding between a 10 and 12-inch pan.
The most important factors to consider when deciding between a 10 and 12-inch pan are the size of your household, types of cooking you do most, weight, maneuverability, storage space, and price.
The number of people in your home will significantly influence which pan size is right for you. In general, a larger family or household would benefit from a larger pan size.
12-inch pans are better suited for cooking in batches and minimize the amount of cookware necessary to prepare each meal. For example, you can cook three medium-sized pork chops in a 12-inch pan, but a 10-inch pan will only fit two.
It’s also easier to cook one-pan meals without overcrowding in a 12-inch pan than a 10-inch pan.
On the flip side, 10-inch pans are better for people that live alone or in smaller households. Switching between multiple pans and struggling with a larger pan when you’re only preparing a small portion of food can be cumbersome.
How you cook can be just as important as what you cook when choosing a 10-inch vs. a 12-inch pan.
Certain preparation methods demand more space. For example, frying, browning, and roasting require plenty of room.
12-inch pan (left), 10-inch pan (right)If you overcrowd a small pan, the ingredients’ moisture will cause a steaming effect, which prevents you from achieving the intended golden brown crisp.
Alternatively, foods like eggs or omelets do better when cooked in a smaller space, such as a 10-inch pan. Keeping this kind of food contained leads to fluffier eggs.
A 12-inch pan is quite versatile for general, day-to-day cooking, but you might prefer a 10-inch pan for quick meals.
It’s fairly obvious that a 10-inch pan made of the same material as a 12-inch one weighs less. On average, 12-inch pans weigh 29% more than 10-inch pans.
The material of the cookware will also have a significant impact on its weight.
For example, cast iron pans are, by far, the heaviest. On average, a 10-inch cast iron pan weighs 5 pounds, and 12-inch pans weigh 8 pounds.
Stainless steel and non-stick aluminum pans weigh less, around 2 to 4 pounds.
This chart provides a quick look at how 10 and 12-inch pans compare in weight:
Weight, size, and maneuverability all go together.
Heavier 12-inch pans are by nature less maneuverable than smaller, lighter, 10-inch ones.
If you want a pan that allows you to shake vegetables, flips eggs, and transfer meats from the stove to the oven with ease, go with a 10-inch pan. Sure, you can do all those things with a 12-inch pan, but a smaller pan makes those tasks more manageable.
A 10-inch pan is ideal for meals that require frequent manipulation (like sauteing) or stove to oven recipes.
If you regularly prepare a wide variety of foods, having several pan sizes and material combinations may be worth the investment.
You may want a smaller, 10-inch non-stick pan for eggs, grilled cheese, and other quick meals and a 12-inch stainless steel pan for searing, sautéing, and family dinners.
Cast iron is the heaviest cookware material, so you may want a smaller size to manage its weight. A 12-inch cast iron skillet (pictured below) provides an excellent cooking surface for large steaks and other meats, but it’s incredibly heavy and requires two hands to move.
Thanks to its smaller size, a 10-inch pan will naturally heat faster than a 12-inch one made of the same material. The smaller option will also heat more evenly, most of the time, reducing the risk of “hot spots.”
Although 12-inch pans take longer to heat, they retain heat longer than 10-inch pans. More material means that the cookware absorbs more heat and retains its heat better.
Some apartments or older homes have “galley” kitchens and narrow stovetops, which means there’s less space for pots and pans on each burner. If you have a narrow stovetop and want to use multiple pans at once, a 10-inch pan might better suit your needs.
The amount of storage space in your kitchen is a factor you don’t want to neglect. There’s nothing worse than purchasing an expensive pan, only to realize you don’t have adequate room to store it. To avoid this, measure your cabinet space and figure out a storage plan before deciding which pan size to buy.
A 12-inch pan will always be more expensive within the same brand and collection than its matching 10-inch version.
To put this price differential into context, here’s a comparison chart showing the cost of 10 vs. 12-inch pans:
Size is important, but there are other factors to think about when choosing the right pan.
Here are the most important things to consider.
Stainless steel, non-stick, cast iron, and copper are all popular cookware materials, but they are very different in terms of performance, maintenance, and price. Before you invest in new cookware, no matter the size, make sure you understand the differences between these materials. To help, I put together this guide on the Best Cookware Materials breaking down the pros and cons of the ten most popular options.
Diameter isn’t the only thing you should consider when choosing a pan size. Factors like the thickness of the pan, its depth, the construction of secondary components like handles, and the material used to make the pan’s lid (if it includes one) are all relevant to the overall cookware experience.
Depending on your needs, the way a pan’s design should factor heavily into your purchasing decision. Things like color, shape, and handles all play a role in the cooking experience. Also, some people want their pans to double as serving platters, in which case you might choose a higher-end brand that’s known to maintain its luster (ex. All-Clad).
There are many differences in the overall useability of a pan, no matter its size. Consider whether you can use it in the oven, the oven-safe temperature limits, whether it’s induction-compatible, what kinds of utensils can be used, and the material’s reactivity (materials like cast iron don’t mix well with acidic foods).
A pan’s versatility is arguably one of the most important factors to consider when making a purchase. It’s a large part of the cooking experience and will depend on the buyer’s unique needs and preferences.
Whether you choose a 10-inch or a 12-inch pan, the cleaning and maintenance needs are an important consideration. Some pans are dishwasher-safe, for example, while others are not. Certain pans, such as cast iron, have to be “seasoned” before use — and periodically throughout their lifespan — while others are ready-to-use the moment you take them out of the package. Carefully consider how much effort you’re willing to put into the care of your pan before making a purchase.
Now that you understand the key differences between 10 and 12-inch pans, you’re better prepared to make an informed purchase.
To recap, here’s a quick list of factors to consider when making your final decision:
Ultimately, the right choice will depend on your needs. If you have the budget and storage space, this shouldn’t be an either-or situation; buy both.
I recommend buying a 10-inch non-stick pan for eggs and other quick meals and a 12-inch stainless steel or cast iron pan for searing, roasting, frying, and larger meals.
If you plan on buying only one pan, I recommend a 12-inch pan because it’s more versatile and can handle larger batches. You can always cook less food in a large pan, but overcrowding a small pan won’t produce great results.
As always, the best way to make a decision is to choose carefully and arm yourself with information. Now you are ready to pick the pan that’s right for you!
Need help deciding which cookware to buy? Check out my guide to the Best Cookware Brands to learn about the top options. I put together this guide after testing and reviewing dozens of cookware brands.