These skillets are stove-top stars

Nothing gets Martha Stewart Living’s food editors fifired up like straight sided skillets. These versatile pans sautéé, sear and stir-fry like champs, and they’re deep enough for cooking stews and simmering sauces. Learn what makes each of these picks so essential.

1. The heat seeker

Thick, heavy cast iron conducts high temps evenly, so it’s aces for panfrying, oven-roasting and baking upside-down cakes (you’ll get nice color on the crust). Avoid acidic ingredients like citrus, vinegar and tomato sauces; the material taints their flflavor. Wash and dry it right after use. Our pick: Lodge Logic seasoned cast-iron skillet.

2. The slickster

For clingy foods like eggs and cheese and lowto medium-heat dishes like stews, go with durable nonstick. Choose one with a titanium-reinforced ceramic coating that’s safe both in the dishwasher and in an oven set below 400 F — then you can braise meat or bake skillet lasagnas in it, too. Our pick: Culinary Science by Martha Stewart Collection sautéé pan with lid.

3. The speedster

Our go-to for quick weeknight meals is stainless steel: It’s light in the hand and gets hot fast. Sticky foods can discolor the surface, but acidic ones a cast-iron can’t handle are fair game. Wield it for one-pan pasta or chicken and rice, or to steam vegetables. Our pick: All-Clad D3 tri-ply stainless steel sautéé pan.

In praise of condiments

Ketchup: Our love for this condiment spills into every season. Try it in place of tomato paste in chili or beef stew, or stir in a dash of harissa, hot sauce or Thai curry for extra pow. Here are two more ideas:

Sriracha-honey mayo: Stir 1 tablespoon each sriracha and honey into 2 tablespoons ketchup. Mixwith1/4 cup mayonnaise; serve on hot dogs and sandwiches, or with fries.

Cocktail salad dressing: Whisk together 1/4 cup ketchup, 2 tablespoons fresh lemonjuice, 1 teaspoonDijon mustard, 2 teaspoonswater and a pinch of sugar. Whisk in 1/4 cup extra-virgin olive oil; season with kosher salt and freshly ground pepper, then drizzle on a shrimp Cobb salad or lobster rolls.

Formore recipes and additional tips, visitwww. marthastewart.com/ everydayfood. Questions or comments should be sent to: ask.martha@meredith.com.

JUSTINWALKER/MARTHA STEWART LIVING ONLINE FROMTOP: Lodge Logic seasoned cast-iron skillet, 10.25 inches, $27, lodgemfg.com. Culinary Science byMartha Stewart Collection sauté panwith lid, 3 quarts, $350 for a 14-piece set, macys.com. All-Clad D3 tri-ply stainless steel sauté pan, 3 quarts, $245, williams-sonoma.com.