The Frying Pan – The Shapes, the Materials and Some Tips

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First, let’s start by making sure you know the following:

• A frying pan is a flat surface with short, concave walls. Generally it is a multi-purpose product.
• Available sizes range from 4 to 14 inch, the popular pans are sized between 8 and 12 inch (pans are generally measured in gaps of 2 inches).
• The materials from which pans are manufactured are Stainless Steel (a durable alloy of Steel, Copper and Nickel), Aluminum (including Hard Anodized – a fortified cast Aluminum), Copper and Iron (as cast skillets)
• There are many types of non-stick coatings available, which are recommended when the food is cooked with no (or very little) cooking oil (unlike deep fryers), and should be handled with attention.

Frying pans have always been a very useful kitchen tool, and are an integral part in many types of food preparations, meat or vegetables, main dishes or desserts.

Pans are available in a variety of shapes:

• A multi-use pan recommended for multi-tasking doesn’t cover the full range of uses.

• A crepe pan is defined by the wide base and the lack of walls – so the crepe can be easily removed and flipped over to the other side. Preferably buy a thin (cheap) pan to avoid wasting energy on unnecessarily heating a thick pan, for a quickly prepared crepe.

• Slow cooked (mainly Spanish) rice dishes will need higher walls, so they can cook as an entire meal in one pan, the pan should be a thick cast pan to promise good heat distribution throughout the long cooking time, and the iron stores the heat so you save on energy use, over the cooking duration.

• An Omelet will need flaring walls to aid with flipping the eggs during the preparing of the dish in the pan. Preferably use a smaller pan so the omelet will cook nice and thick, and will remain tight once flipped.
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