“Everyone should have a cast-iron skillet, says Marcus Samuelsson, chef of Harlem’s Red Rooster. “It’s the pan for everything. It goes easily from stovetop to oven, has fantastic heat conductivity that is even and constant, and the surface is perfection in nonstick. It’s the tool I use most often. The best seasoned are those that have been handed down through generations.” If you don’t have an heirloom cast-iron pan, opt for a pre-seasoned one.