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The material decides almost everything that follows: cast iron and carbon steel hold heat and can go under a broiler, clad stainless heats evenly and tolerates metal utensils, and ceramic non-stick releases cleanly but loses that property sooner.
Check three figures on each listing — base diameter, capacity and maximum oven temperature — against the burner or induction zone you will actually use. A pan whose base is narrower than the induction coil will heat in a ring, and a lid bought separately only fits if the diameter matches exactly.
