Choosing a frying pan is depends on your cooking method, your budget, and your stovetop. Different types of pans have different features. Some of them are suitable for high heat while some are not. This is more confusing when you have so many options to buy. If you are looking for a frying pan but confused to choose, I am here to help you out. There is a list of Different Types of Frying Pans that are available in the market. From this post, you can also get lots of information about the materials of these pans.
Table Of Contents
Different Types of Frying Pans
There is a discussion about various types of pans and their materials in details. Check it out to get more details.
Stainless Steels Frying Pan
Many people like to use stainless steel frying pans because of their low maintenance requirements. Stainless steel pan doesn’t react to acidic food, you can cook almost all kind of meals with it. However, people often complained about stainless steel pans that they tend to stick and hence, hard to clean. Actually, this is not right, if you know the right way you can clean your stainless steel pan easily with some household products.
- Most durable.
- Resistant to rust and corrosion
- Non-reactive and also non-porous.
- Can be used after years.
- Safe for the oven as well as broiler and induction cooktop.
- Poor heat conductivity.
- Difficult to clean stuck-on food.
- Can be expensive especially when it comes with a copper core.
Cast Iron Skillet/Frying Pan
The cast iron pan is best known for its great heat retention capabilities. That means a cast iron pan can get hot and stays hot after removing it from the burner. Normally, food that needs high heat will do well in a cast iron pan. As cast iron is not a good heat conductor you will need to preheat your cast iron pan. However, the cast iron pan can react to certain acidic foods like tomatoes. Moreover, a cast iron pan needs proper seasoning to prevent foods from sticking.
- Durable, won’t chip or wrap easily.
- Less expensive.
- Stable to use with metal utensils.
- Naturally non-stick, if you can season it properly.
- Enamelled cast iron pan is easy to clean.
- Not an excellent heat conductor.
- Enamelled cast iron pan is expensive.
- Heavy to handle.
Non-Stick Frying Pan
A non-stick frying pan is considered to be the ideal option for healthy cooking. Because its non-stick cooking surface allows cooking with less fat. It reduces excess oil or fat from the food and prevents food from sticking on the surface of the pan. In short, non-stick cookware is the best option for food that requires only low to medium heat for cooking. Moreover, the non-stick coating surface will wear off over time.
- Conduct heat evenly and rapidly.
- Easy cleaning process.
- Ideal for healthy cooking.
- Release food easily.
- Non-reactive and also environment-friendly.
- Comes with a short lifespan.
- Not suitable for metal utensils. You can use only wooden or plastic utensils with your non-stick frying pan.
- Not safe for the dishwasher.
- Cook only medium to low heat.
Stoneware Frying Pan
Clay and stoneware pans are the oldest type of pans that are still used today. They also require proper seasoning like cast iron pans before using them. They are available in various attractive colors, sizes, and shapes. The majority of stoneware available on the market are glazed baking dishes and casseroles, intended for oven use only. Other more specialty pieces of stoneware like bread pans, pizza stones, and tagine pot are also available in the market.
- Safe for the freezer as well as the dishwasher.
- Durable and practical.
- Heats quickly and holds heat without burning.
- Stable for use in the microwave.
- Avoid to put hot stoneware pan into cold water otherwise, it could even destroy.
- Cheaper stoneware pan can contain lead.
Copper Frying Pan
Copper is not only the best heat conductor but also attractive, durable and free from harmful chemicals. It heats evenly and cools down quickly. That means, no need to pre-heat your copper pan before starting your cook. However, copper is very reactive and can add metallic taste or yellowish tint to many foods. For this reason, many copper pans are lined with stainless steel for its interior and exterior.
- Among all the cookware material, copper is the best heat conductor.
- Copper pan doesn’t need pre-heating.
- Can be used on the oven as well as gas and electric cooktops.
- Comes with an attractive appearance.
- Not safe for the induction cooktop.
- Very expensive compared to other metal pans.
- Will tarnish over time because of air and water exposure.
- Not dishwasher safe.
Aluminium or Hard Anodized Aluminium Frying Pan
An aluminium frying pan is lightweight, sturdy, durable and great as a heat conductor. Raw aluminium is reactive material so that it must be sorted out in certain ways before it’s used as cookware. Hard anodization process makes the cookware stronger and non-reactive. It is safe for the oven and also for gas and electric cooktops. However, different types of aluminium frying pans need different maintenance and care. Some are dishwasher safe and some are not, it would be better to read the manual description before using it.
- Sturdy and lightweight.
- Inexpensive and affordable.
- Resistant to high heat temperature.
- Great heat conductivity.
- Not induction safe.
- Could leach metallic taste to food if scratched or damaged.
- Not a good option for sweet baked items.
Ceramic Frying Pan
Ceramic non-stick frying pan is generally very attractive. This type of pan is non-reactive, so that is ideal for cooking acidic and alkaline foods. Ceramic non-stick coating is made from natural ingredients, it doesn’t provide any harmful chemical. Furthermore, it is environment-friendly so it is the safest option to cook healthy meals. Moreover, you can store your leftover food into the fridge with this cookware. It is safe for the oven as well as the dishwasher.
- Free from harmful chemical like PTFE or POTA.
- Has ultra-smooth non-stick surface.
- Non-react with acidic food.
- Comes in various attractive colours and designs.
- Cannot withstand at high heat temperature.
- Can crack or break easily more than other metal cookware.
- Comes with a short lifetime.
- Expensive more than other metallic pans.
The glass is an amazing heat conductor. It makes a great addition to any kitchen. Glass is non-reactive to foods and ideal for baking items. Glass pans are safe for the oven, but you cannot use them on the induction cooktop. Glass frying pans are dishwasher safe and very easy to clean. However, never put a hot glass pan into cold water, or cracking can occur.
- Less expensive than the ceramic pan.
- Safe for the oven as well as dishwasher cleaning.
- Spreads heat evenly and rapidly.
- Non-reactive and non-porous, doesn’t provide any metallic taste into food.
- Not compatible to use on the broiler.
- Need to be cool completely before washing.
- Requires extra care and attention during cleaning and storing.
As you can see from the above of the post, each form of the pan has its advantages and disadvantages. Which one you’ll buy it totally depends on the type of foods that you usually cook. However, all the information for Different Types of Frying Pans will help you to choose your needed one. Buying any type of pan for your kitchen is obviously a great investment. So, you should know everything in details about the pan before purchasing. It will save both of your money and time from wasting.