If there’s one piece of cookware we reach for almost every day, it’s the frying pan. These pans can handle almost every cooking task you throw at them, from cooking eggs to searing, sautéing, braising, pan-frying, and so much more. The number of choices, you have when choosing a frying pan can be a little overwhelming, though, from different materials to the right size.
The Range of Materials
While the basic shape of a frying pan, the flat-bottomed, shallow with flared walls, with a single long handle, doesn’t vary much, the material it’s made from does.
Stainless Steel
Take your fry cooking to the next level with a high-quality stainless-steel frypan. Stainless steel frying pans are like the goldilocks of pans. They’re lightweight and easy to handle as well as responsive, versatile, and durable.
Stainless steel is often oven-safe and non-reactive, allowing you to cook acidic substances while being reasonably easy to clean and maintain. While stainless steel pans are not as good as non-stick pans at preventing delicate fish or scrambled eggs from sticking, they are ideal for high-heat tasks like searing steak, caramelising onions, and making a pan sauce.
Stainless steel is not a good heat conductor on its own, hence it is frequently coated with a heat-conducting metal such as aluminium or copper. The term ‘ply’ refers to a layer of metal; so, tri-ply indicates three layers and five-ply means five.
Tri-ply pans are lighter, and because there is less metal for heat to pass through, they heat up more quickly. Five-ply pans are heavier and take somewhat longer to heat, but they hold and transmit heat considerably more effectively.
There are two types of stainless-steel finishes: brushed and polished. Both designs work similarly, however, brushed stainless steel is a little simpler to clean since the slightly rough surface prevents debris from sticking as tenaciously.
In terms of keeping your stainless-steel frying pan clean, there is a great tip you may use before each meal. Preheat your empty frypan to the maximum temperature. Turn the heat down, add a few drops of oil to the pan, and swirl to coat. Allow for a minute or two, then add your meal and additional oil if necessary and cook.
Cast Iron
A significant advantage of cast iron is its capacity to transfer heat from the cooking surface to the food being cooked. That is why, if you need a frypan to cook steaks, cast iron cookware is one of the most important kitchen tools to have on your disposal.
Cast iron heats evenly and efficiently, making it ideal for searing a flawless steak over medium to low heat. Just make sure the pan is heated before you add your steak. Aside from its weight, the biggest disadvantage of cast iron pans is that they don’t respond well to acidic ingredients like wine. For these recipes, a stainless-steel frypan is ideal.
As far as cleaning goes, a quick rub with a sponge and a natural abrasive, like salt, will clean most cooking residue. Additionally, before storing your cast iron pan, coat it with a bit of cooking to help prevent any rust spots.
Ceramic
Ceramic frypans are also non-stick due to the presence of silica. However, utilising one is not as simple as using a traditional non-stick frypan. Ceramic frypans have the advantage of being a chemical-free frying surface, making them an excellent choice for environmentally and health-conscious cooks, as well as one of the fastest-growing frypan categories. Ceramic frypans are completely free of PFOA, PTFE, lead, and cadmium, which means the pan does not emit fumes and will not blister if overheated.
Size
Frying pans come in a variety of sizes. For daily use, 8″ or 10″ pans will give you ample room to evenly cook your food without overcrowding, as well as the freedom to toss and flip as you see fit. Additionally, one of the advantages of a mid-sized frying pan is its portability. This means that if you’re making a 1 a.m. grilled cheese after a night out, you probably won’t need to haul out or clean a large pan. If you have a large family or frequently cook for a group, you should get both a 12″ and a smaller frying pan.
Heat Distribution
If you want a pan that distributes heat evenly, high-quality carbon steel or stainless steel is your best bet, though a well-made non-stick pan can still provide excellent heat distribution. Look for stainless steel pans with multiple layers of different metals (described as “cladding” and “ply”) to guarantee better heat distribution.
Features to Look for
In addition to ensuring that your frying pan has excellent heat distribution, we recommend investing in a long-lasting pan that is resistant to warping, cracking, and other forms of damage. In general, a pan made from high-quality materials by expert craftsmen will last longer.
While the body of the pan may be made of an oven-safe material like cast iron or stainless steel, many pans come with plastic, wooden, or nylon handles that can burn or melt in the oven. In these circumstances, do not use the pan in the oven; always ensure that the entire pan is oven-safe before moving it to the oven. You should also make sure your pan’s handle is comfortable and safe for you to hold.
