Cooking fish can feel a bit like, well, fishing. Sometimes you catch the perfect filet, and sometimes it sticks to the pan like a bad date. But don’t worry, there are plenty of pans in the sea!

Whether you’re chasing that crispy salmon skin or trying to flip a delicate filet without turning it into mush, having the right pan is like bringing the best bait to the party. In this cooking guide, we’ll help you cast your net wide and reel in the perfect pan for your fish-cooking adventures. So grab your spatula, because it’s time to get fishy!

Top 5 Best Pans for Cooking Fish

1. HexClad Hybrid Nonstick Frying Pan

I’ve been using the HexClad Hybrid Nonstick Frying Pan (8-inch) specifically for cooking fish, and it handles the job well. The searing power of the stainless steel is perfect for getting that crispy skin on salmon or snapper, while the non-stick surface makes flipping the fish a breeze.

With this pan, you don’t have to worry about the fish sticking to the pan, which is usually a big concern when cooking delicate filets. The aluminum core heats up evenly, so I didn’t end up with undercooked or overcooked spots.

Consistency is key when cooking fish.

I’ve used it on gas and induction stoves, and it works perfectly on both. The stay-cool handle is a nice touch, especially when you’re moving the pan around, whether on the stovetop or transferring it into the oven to finish off a dish. I popped it into the oven to finish a thicker filet at 400°F, and the pan held up great.

Cleanup is as easy as they say – even after searing fish, a quick wipe and rinse is all it takes.

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Bottom line

If I had to nitpick, the non-stick surface can be a bit hit-or-miss with certain foods, especially if you don’t use enough oil or butter. But overall, this pan is versatile, easy to use, and built to last.

2. Cuisinel Cast Iron Skillet Set

The Cuisinel Cast Iron Skillet Set (10″ and 12″) has been a real workhorse in my kitchen, especially when it comes to cooking fish. The cast iron gives a perfect, even heat, which is great for getting a good sear on a filet or cooking thicker cuts evenly. I’ve used both the 10-inch and 12-inch pans, and each has its purpose.

What’s nice about these skillets is their versatility. You can use them on the stove, throw them in the oven, or even take them outside to grill. I’ve tried them all, and they perform equally well no matter where I use them. The pre-seasoning is solid so your fish won’t stick too much, though I’d still recommend a little oil or butter just to be safe.

The tempered glass lids that come with the set are a great bonus. They help keep the moisture in when finishing a dish in the oven. And the silicone handle covers are handy for gripping, but be warned – they can still get hot, so have an oven mitt nearby.

As for cleaning, it takes some extra effort since cast iron needs to be hand-washed and re-seasoned after each use, but I didn’t mind.

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Bottom line

The Cuisinel Cast Iron Skillet Set is built to last a lifetime, and I can see myself using them for years to come.

3. SODAY 12pcs Pots and Pans Set

I’ve had the SODAY 12-piece Granite Cookware Set in my kitchen for a while now, and it’s quickly become my go-to for daily cooking. The non-stick granite coating is a winner and cooking fish, especially delicate filets, has never been easier. Nothing sticks, and cleanup is a breeze. I barely have to do more than wipe the pans down or give them a quick rinse, which makes cooking less of a hassle.

The heat distribution is fantastic, thanks to the aluminum core. Everything heats up evenly and quickly, so I’m not waiting around for the pan to get to the right temperature. I’ve used this set on both gas and induction stovetops, and it works perfectly on both.

Another feature I love is the Bakelite handles – they stay cool during cooking, which is great when you’re in the middle of things and need to move the pan around. The glass lids are handy too, making it easy to keep an eye on what’s cooking without having to lift the lid and lose heat.

The different sizes of pots and pans in this set make it super versatile, whether I’m frying, sautéing, or steaming. My only minor gripe is that the handles could feel a bit sturdier, especially when lifting heavier dishes.

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Bottom line

Overall, the SODAY 12-piece Granite Cookware Set has made cooking fish easier and more enjoyable.

4. Imarku Non-Stick Frying Pans

The Imarku Non-stick Frying Pan Set (8″, 10″, and 12″) has been a solid addition to my kitchen. The non-stick surface is one of the best features. Whether I’m frying eggs or searing fish, nothing sticks to the pan, which makes cooking and cleanup incredibly easy.

The stone texture gives it a nice look while also delivering great performance.

The aluminum body heats up fast and evenly, which is a game-changer when I’m trying to get dinner on the table quickly. I’ve used the pans on both a gas and an induction stove, and they work perfectly on both. The heat is consistent, so there are no random hot spots that ruin the food.

Another thing I appreciate is the stainless steel handles. They stay cool during cooking, even when the pans are on high heat, so no need to worry about burning my hands. The ergonomic design is comfortable to grip and feels secure when flipping or tossing ingredients around.

These pans are also oven-safe, which I’ve used a few times to finish off dishes. They can handle up to 320°F in the oven without a problem, though I usually keep it lower for most dishes.

Cleaning is a breeze – most messes just wipe right off and the pans are dishwasher-safe if I’m feeling extra lazy.

If I had to note one downside, it’s that they aren’t the lightest pans, especially the 12-inch.

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Bottom line

The Imarku Non-stick Frying Pan Setis a sturdy, reliable set that should last a long time.

5. SENSARTE Non-stick Frying Pan Skillet with Lid

The first thing that stood out about the SENSARTE Non-stick Frying Pan Skillet was the size. It’s big and deep, which makes it perfect for cooking larger meals or dishes that need a lot of room, like stir-fries or stews. I’ve used it for sautéing vegetables and even searing larger cuts of fish, and it handles everything with ease.

The Swiss ILAG non-stick coating is fantastic. Nothing sticks. Cleanup is a breeze, too. Most times, I can just wipe it with a paper towel, and it’s good to go. The lack of rivets inside the pan also means there aren’t any tricky spots for food to get stuck, which is a nice touch.

The die-cast aluminum build gives this pan a solid, durable feel, but it doesn’t feel like you’re lifting weights every time you use it. It heats up impressively fast and distributes the heat evenly, so there are no annoying cold spots messing with your cooking. Whether I’m using it on gas or induction, it performs flawlessly every time.

I also love the helper handle – it’s a lifesaver when you’ve got a pan full of food and need extra stability. Plus, the wood grain bakelite handle not only looks stylish, but it stays cool, which is great for avoiding any accidental burns. The glass lid fits snugly, keeping moisture in and letting me check on the food without lifting it constantly.

One thing to keep in mind – this pan is a bit on the heavier side. It’s not too bad, but if you prefer lightweight pans, it might take some getting used to.

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Bottom line

It’s a fantastic, versatile pan that works for almost any meal. You won’t be wasting your money if you buy this pan.

Best Pans for Cooking Fish Brands

HexClad

Known for its unique hybrid technology combining stainless steel and non-stick surfaces, HexClad pans offer durability with the searing power of stainless steel and easy cleanup of nonstick.

Cuisinel

Cuisinel specializes in cast iron cookware, providing heavy-duty, pre-seasoned skillets that are ideal for both indoor and outdoor cooking, known for their excellent heat retention.

SODAY

SODAY cookware is designed with premium granite non-stick coating and an aluminum core, offering quick, even heating and easy cleaning across all stovetops, including induction.

Imarku

Imarku offers non-stick pans with a stone-textured surface and ergonomic stainless steel handles, focusing on toxin-free, versatile cooking options with excellent heat distribution.

SENSARTE

SENSARTE stands out with its Swiss ILAG non-stick coating and die-cast aluminum construction, providing a durable, eco-friendly pan that’s compatible with all stovetops.

Is Fish Better in a Pan or Oven?

When it comes to cooking fish, the big question is: should you use a pan or the oven? Both methods have their benefits, so it depends on the type of fish you’re cooking and what kind of result you’re looking for.

If you’re going for a crispy, golden skin, then a pan is ideal. Pan-searing gives you quick, direct heat, perfect for locking in moisture and flavor while creating a satisfying crunch. It’s especially great for filets of salmon or trout.

When cooking with a pan, you can more easily control the heat, and it’s fast. Most fish only need a few minutes on each side to be perfectly cooked. The downside? You have to keep an eye on it, and it can get a bit messy with splatters.

The oven, on the other hand, is great for a hands-off approach and more even cooking. It’s perfect for thicker cuts of fish, like cod or halibut, that need more time to cook through. Roasting or baking in the oven helps keep the fish moist while cooking it evenly.

It’s also a great way to infuse flavors. Throw in some herbs, lemon, or veggies, and you’ve got a one-pan meal. The trade-off? You won’t get that crispy skin like you would in a pan, but the even heat of the oven works wonders for tenderness.

So, which is better? It depends on what you’re in the mood for. If you’re craving crispiness and don’t mind staying by the stove, go for the pan. If you want a no-fuss meal with perfectly cooked fish that practically cooks itself, the oven’s your best bet.

Either way, you’re in for a delicious dish!

How to Prevent Fish from Sticking to the Pan

There’s nothing worse than trying to flip a beautiful piece of fish, only to find it stuck to the pan and falling apart.

The key to preventing fish from sticking to the pan is to preheat your pan.

Heat the pan over medium-high heat for a couple of minutes before adding any oil or butter. If the pan is cold when you add the fish, it’s much more likely to stick. You want the pan nice and hot so the fish can cook evenly and release from the surface when it’s ready.

Next up, use the right kind of fat. You can use oil, butter, or a combination of both. Oils with a high smoke point, like vegetable or canola oil, work best for searing fish. Butter adds great flavor, but it burns quickly, so adding a splash of oil will prevent it from browning too fast. Once the pan is hot, add the fat and let it heat up as well before placing the fish in.

Now for the fish itself – make sure it’s dry. Pat your fish dry with paper towels before cooking. Moisture creates steam, and that can cause sticking. Dry fish will sear better, and you’ll get that nice crispy skin everyone loves.

Another thing to avoid is overcrowding your fish. Give each piece of fish enough space to cook properly. If you crowd the pan, the fish will steam instead of sear, making it more likely to stick.

Don’t poke or prod the fish right away. Let it cook undisturbed for a few minutes until it naturally releases from the pan. If you try to flip it too early, that’s when the sticking happens.

Can You Use the Same Pan for All Types of Fish?

So, can you use the same pan for all types of fish? Well, the short answer is yes – but with a few things to keep in mind. Different pans can handle different fish better, depending on what you’re cooking and how you want it to turn out.

For delicate fish like sole or flounder, a non-stick pan is your best friend. These types of fish can fall apart easily, so having that non-stick surface makes flipping and cooking a lot smoother. You also don’t need as much oil, which is great for keeping things light.

On the other hand, if you’re cooking something like salmon or tuna, which have firmer flesh, a stainless steel or cast iron pan works beautifully. These pans get very hot, allowing you to sear the fish and get that crispy skin everyone loves. Just make sure the pan is well-preheated and oiled to avoid sticking.

Then there are the thicker, heartier types of fish, like halibut or cod, that might need to finish off in the oven. For these, an oven-safe pan like a cast iron skillet is ideal. You can sear them on the stovetop first, then transfer the whole pan to the oven to cook through evenly. It’s a simple method that works perfectly with these thicker cuts.

If you can only have one, a nonstick pan is a versatile option for most fish.

What to Look for in a Nonstick Pan for Cooking Fish

When it comes to cooking fish, a good non-stick pan can make all the difference. But how to choose the best one? Here are some tips:

• Nonstick Coating Quality: Not all non-stick coatings are created equal. You want a pan with a high-quality, durable coating that won’t wear out after a few uses. Look for pans that are free of harmful chemicals likePFOA and PFOS, so you can cook healthy, safe meals. A good coating means less sticking and easier flipping.
• Even Heat Distribution: Fish needs to cook evenly to avoid hot spots and undercooked areas. Make sure your pan has an aluminum or copper base, as these materials heat up quickly and distribute heat evenly across the surface. This ensures your fish cooks consistently without burning or drying out.
• Size Matters: Choose a pan that’s big enough to comfortably fit your filets without overcrowding. If you’re cooking for a family, a 12-inch pan is ideal. For smaller portions or single servings, an 8- or 10-inch pan will do the trick.
• Oven-Safe Option: Sometimes you want to start cooking on the stove and finish in the oven, especially with thicker cuts of fish. Look for a non-stick pan that can handle oven temperatures, usually up to 400°F or more.
• Handle Comfort: Don’t underestimate the importance of a good handle! Fish cooking can get a bit messy, so you want a sturdy, stay-cool handle that gives you a firm grip. Ergonomic designs make handling the pan much easier, especially when you need to flip or move it around.
• Easy to Clean: The whole point of non-stick is to make cooking and cleaning easier. Check if the pan is dishwasher-safe or at least wipes clean easily with minimal scrubbing. This will save you time after cooking.

Final Thoughts

When it comes to cooking fish, the right pan can make all the difference. Based on the pans we reviewed, here are the top choices for different needs:

• HexClad Hybrid Non-stick Frying Pan: Perfect for those who want the best of both worlds – stainless steel searing power with non-stick convenience. It’s great for achieving crispy fish skin and is easy to clean.
• Cuisinel Cast Iron Skillet Set: If you love a pan that can go from stovetop to oven, this set is perfect. It’s ideal for searing thicker fish and locks in flavor but be prepared for a bit of extra weight.
• SODAY Non-stick Granite Cookware Set: A versatile, non-toxic option with a great non-stick surface. This set is excellent for cooking delicate fish without sticking and is easy to clean.
• Imarku Non-stick Frying Pan Set: With its ergonomic handle and durable non-stick surface, this set is perfect for everyday fish cooking. It’s oven-safe and works across all stovetops.
• SENSARTE Non-stick Frying Pan: A solid choice for those who need a larger, deep pan for more versatile cooking. Its Swiss ILAG nonstick surface makes cooking and cleanup simple.

With any of these options, you’ll be ready to cook fish like a pro!